Burrito Bowl Bake

Burrito Bowl Bake

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Ingredients
  

  • 3 cups cooked rice, white or brown
  • 2 cups chicken, cooked and diced
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (11 oz) Mexicorn, drained
  • 1 can (10 oz) tomatoes with green chili
  • 1 cup Ellsworth Pepper Jack Cheese, shredded
  • 1 cup salsa
  • 1 cup sour cream
  • 1/4 tsp pepper
  • 1/2 cup red onion, diced
  • 1 can (2.25 oz) sliced ripe olives, drained
  • 1 cup Ellsworth Cheddar Cheese, shredded

Instructions
 

  • Preheat oven to 350F.
  • Mix first 9 ingredients in a bowl until combined. Place in greased oven safe baking dish. Top with onions and olives.
  • Bake uncovered for 30 minutes. Sprinkle with cheddar cheese and bake 5-10 more minutes until cheese is melted. Let stand 10 minutes before serving.
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Cheesy Mashed Potatoes

Cheesy Mashed Potatoes

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Ingredients
  

  • 6 large potatoes
  • 1 package (8 oz) cream cheese, softened
  • 1 cup Ellsworth Smoke & Bacon Cheddar Cheese, softened
  • 1/2 cup sour cream
  • 1/3 cup onion, chopped
  • 1 egg
  • 2 tsp salt
  • 1/2 tsp pepper

Instructions
 

  • Place potatoes in a large saucepan; cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until very tender; drain well.
  • In a bowl, mash potatoes. Add cream cheese, cheddar cheese, sour cream, onion, egg, salt and pepper; beat until fluffy. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until heated through. Sprinkle with additional cheese if desired.

Notes

Adapted from a recipe by Taste of Home.
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Cheesy Kielbasa Casserole

Cheesy Kielbasa Casserole

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Ingredients
  

  • 1 bag (32 oz) hash browns, defrosted
  • 18 oz kielbasa, thawed and cut into small pieces
  • 1 onion, diced
  • 1/2 cup butter, melted
  • 2-1/2 cups Ellsworth Monterey Jack & Cheddar Cheeses, divided
  • 1 can (10.5 oz) cream of chicken
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 tsp black pepper
  • 1/2 tsp onion powder

Instructions
 

  • Combine hash browns, seasonings, kielbasa, onion, and 2 cups of the cheese in a greased crock pot.
  • In a separate bowl, combine cream of chicken, butter, cream and milk. Pour over hash brown mix.
  • Sprinkle remaining cheese over top.
  • Cook on high for 3 hours.

Notes

Adapted from a recipe by My Incredible Recipes.
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Sweet Heat Chicken Dip

 

Sweet Heat Chicken Dip

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Course Appetizer

Ingredients
  

  • 1 tbsp oil
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 1 cup chicken, cooked & shredded
  • 1/3 cup pickled hot peppers (or banana peppers for less heat), diced
  • 4 oz cream cheese, room temperature
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 cup BBQ sauce, divided if baking
  • 1-1/2 cup Ellsworth Colby Cheese, shredded and divided if baking

Instructions
 

  • Heat oil in skillet and cooked onions and peppersuntil tender. 
  • Add chicken, pickled peppers, cream cheese, sourcream, mayonnaise, ½ of BBQ sauce and ½ cup of cheese. 
  • Spread into the bottom of baking dish, top withremaining BBQ sauce and cheese. 
  • Bake at 350F for 20-30 minutes or until cheese melts and sided are bubbling.
  • Slow Cooker:  Cook onions and peppers in oil and combine with remaining ingredients in bottom of crock pot. Cook on low for 2-4 hours or high for 1 -2 hours, until cheese is nice and melted.

Notes

Adapted from a recipe by Closet Cooking.
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Chili Cheese Dip

 

Chili Cheese Dip

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Ingredients
  

  • 40 oz Ellsworth EZ Melt White Cheese 
  • 2 cans (15oz) No-bean chili
  • 2 cups whole milk
  • 3 tbsp chili powder 
  • 2 tbsp paprika
  • 2 tbsp cumin
  • 1/2 tsp cayenne pepper
  • green onions and/or cilantro for garnish
  • tortilla chips for serving

Instructions
 

  • Cube processed cheese.
  • Place all ingredients in slow cooker.
  • Cook on high for one hour stirring halfwaythrough,  or cook on low for 2-3 hours.
  • Garnish with chopped green onions and/or cilantro. Serve with tortilla chips.
  • Reheats well in microwave or on stovetop.
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