Buffalo Chicken Cheese Balls

 

Buffalo Chicken Cheese Balls

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Ingredients
  

  • 1 store-bought rotisserie chicken
  • 1/4 cup hot sauce (or to taste)
  • 1 tsp ground black pepper
  • 1 3/4 cup Ellsworth Sharp Cheddar, shredded
  • 1/4 cup sliced green onions
  • 1 cup all-purpose flour
  • 3 eggs, lightly beaten
  • 1 cup panko bread crumbs
  • vegetable oil for frying

Instructions
 

  • Heat oil to 350°F
  • Pick meat from chicken, discard the skin, and shred meat
  • Place chicken in large bowl and add hot sauce, pepper, cheese, and green onions and mix
  • Roll chicken into 2oz balls (about golf ball size)
  • Place flour, eggs, and bread crumbs into 3 separate bowls. Roll each ball in the flour, then the egg, then the bread crumbs. Set aside
  • When the oil is hot, deep fry the chicken balls in batches. Cook for about 2 min per batch. Remove chicken to paper towel lined plate to drain excess oil. 
  • Serve with desired dipping sauce

Notes

Adapted from Food Network. 
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Beer Cheese Dip

 

Beer Cheese Dip

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Ingredients
  

  • 1/3 cup your favorite beer
  • 2 cups Ellsworth cheddar cheese, shredded
  • 16 ozs cream cheese (softened)
  • 1 packet ranch dressing mix

Instructions
 

  • Start by placing the 2 bricks of cream cheese in your mixing bowl
  • Next add your 2 cups of cheese, ranch mix, and beer
  • Mix very well until combined
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Bacon Jalapeno Popper Cheese Balls

 

Bacon Jalapeno Popper Cheese Balls

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Ingredients
  

  • 16 oz cream cheese, room temp
  • 1 tbsp mayonnaise
  • 1/2 cup chives, finely chopped
  • 1 cup jalapeno, finely chopped
  • 2 cups finely crumbled bacon
  • 1/2 cup Ellsworth Sharp Cheddar, shredded
  • 1/2 small red onion, finely chopped
  • 1 tsp black pepper
  • 1 tsp cayenne pepper

Instructions
 

  • In large bowl combine cream cheese, mayo, cheddar, jalapeno, ½ cup bacon, red onion, black pepper, and cayenne
  • Mix well until fluffy. Set aside
  • Transfer 1 cup remaining bacon onto shallow plate, then using small cookie scoop, scoop out one ball of cheese filling and toss into bacon crumbles
  • Continue until all cheese balls have been rolled in the bacon coating
  • Refrigerate the bacon jalapeno popper cheese ball until ready to serve
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BBQ Pork Mac & Cheese

 

BBQ Pork Mac & Cheese

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Ingredients
  

  • 1 pound pulled pork 
  • 1/2- 3/4 cup BBQ sauce
  • 1/4 cup butter 
  • 1/4 cup flour
  • 2 cups milk
  • 2 cups Ellsworth Chipotle Cheddar, shredded
  • 8 oz noodles cooked as directed on package

Instructions
 

  • In pan over medium heat melt butter, stir in flour until combined
  • Slowly add milk
  • Stir occasionally until thickened
  • Remove from heat and stir in cheese until melted
  • Add noodles
  • Place in oven safe pan
  • Toss pulled pork with BBQ sauce, place on top of mac and cheese
  • Drizzle additional BBQ sauce on top if desired
  • Bake for 20 minutes at 350 or until bubbly
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Ham and Cheddar Sliders

 

Ham & Cheddar Sliders

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Ingredients
  

  • 12 count Hawaiian Savory Butter Rolls 
  • 1/2 cup butter (melted)
  • 9 oz sliced thin black forest ham, 
  • 1 1/2 tsp onion powder
  • 2 tbsp brown sugar
  • 1 1/2 tsp Worcestershire sauce
  • 15.5 oz Ellsworth Natural White Cheddar Cheese, sliced 

Instructions
 

  • Preheat the oven to 350 degrees
  • Spray a baking sheet with cooking spray and set aside
  • Mix the butter, brown sugar, Worcestershire sauce, and onion powder
  • Cut the rolls in half and put the bottom on the prepared baking sheet
  • Top with a layer of cheddar cheese, then a layer of ham, and one last layer of cheddar cheese
  • Add the tops of the rolls and pour the butter mixture over the rolls
  • Cover with foil and bake for 15 minutes
  • Remove from the oven and remove the foil
  • Return to the oven and bake for an additional 10 minutes
  • Remove from the oven, cut, and serve immediately
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Loaded Hashbrown Casserole

 

Loaded Hashbrown Casserole

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Ingredients
  

  • 20 oz package of shredded potatoes
  • 1 cup cooked bacon
  • 1 cup Ellsworth Cheddar, shredded
  • 1 cup Ellsworth Roasted Garlic Antonella Cheese, shredded
  • 1 can cream of chicken soup
  • 3/4 cup sour cream
  • 4 tbsp butter melted
  • 1/2 cup green onion, chopped

Instructions
 

  • Preheat oven to 350F
  • Spray a 11x7 baking dish with nonstick cooking spray
  • In a large bowl, combine hash browns, half of the bacon and cheese, cream of chicken soup, sour cream, and butter
  • Mix well and spread evenly into baking dish
  • Bake 50-55 minutes or until potatoes are tender
  • Top with remaining bacon and cheese and return to oven to bake for an additional 5 minutes or until cheese is melted
  • Remove from oven and top with green onions. Serve and enjoy
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Funnel Cake Cheese Curds

 

Funnel Cake Cheese Curds

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Ingredients
  

  • 2 cups Ellsworth Natural Cheddar Cheese Curds
  • 11.4 oz. Fry Krisp
  • 1 can room temp beer
  • drizzle of chocolate syrup
  • drizzle of caramel syrup
  • dusting of powdered sugar

Instructions
 

  • Whisk the fry crisp and beer together
  • Coat the curds in the batter
  • Fry the cheese curds at 350F for 2 minutes in a deep fryer. 
  • Place the curds on a plate drizzle with chocolate syrup, caramel, and dust with powdered sugar.
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Smoked Street Corn Queso Dip

 

Smoked Street Corn Queso Dip

A creative and delicious twist on queso dip! This one is inspired by Mexican Street Corn.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer, Snack
Servings 14

Ingredients
  

  • 2 lb Elote Mexican Street Corn EZ Melt
  • 1 lb chorizo sausage
  • 1 10oz can Rotel tomatoes
  • 1 15.25oz can sweet corn
  • Milk, if needed
  • Green Onions, for garnish
  • Tortilla Chips, for serving

Instructions
 

  • Mix together cooked chorizo, cubed cheese, tomatoes, and corn in a 2-quart baking dish. Set smoker to 225 degrees. Cook, stirring occasionally until the cheese is melted and smooth. About 45-60 mins. Remove and add milk, if needed, to reach desired consistency. Enjoy with your favorite tortilla chips.
  • Non-Smoker Method: Mix together cooked chorizo, cubed cheese, tomatoes, and corn in a 2-quart baking dish. Bake in oven at 250 degrees, stirring occasionally until cheese is melted and smooth. Remove from oven. Add milk, if needed, to reach desired consistency. Enjoy with your favorite tortilla chips.
  • Crockpot Method: Mix together cooked chorizo, cubed cheese, tomatoes, and corn in a crockpot. Cook on low, stirring occasionally, until the cheese is melted and smooth. Add milk, if needed, to reach desired consistency. Enjoy with your favorite tortilla chips.
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Steak & Cheese Cups

 

Steak & Cheese Cups

A delicious way to serve up steak at your next party. Prebake the steak and cups ahead of time to make it a breeze to throw together when company arrives.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Appetizer
Servings 6

Ingredients
  

  • 15.5 oz Ellsworth Black Garlic & Shiitake Mushroom Jack Cheese, grated
  • 1 lb thin-sliced steak
  • Wonton Wrappers
  • Green Onions, for garnish

Sauce

  • 1/4 cup sour cream
  • 1 tsp Horseradish
  • 1 tsp Worchestershire Sauce
  • 1/4 tsp Garlic Powder
  • 1/4 tsp black pepper
  • Salt to taste

Instructions
 

  • Preheat oven to 350 degrees.
  • Fry steak on medium-high heat, and season with salt, pepper, and garlic powder to taste. Cook quickly and just until pink is gone. Remove to plate.
  • Brush wonton wrappers (both sides) with melted butter. Push into muffin tin. Par-bake for a few minutes until they hold their shape and are slightly crisp. Remove from oven.
  • Load cups with steak and cheese. Put back in the oven until the cheese is melted. Remove to cool slightly.
  • To make the sauce, combine all ingredients in a smooth bowl. Stir until combined.
  • Top with sauce and enjoy!
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Sheet Pan Quesadillas

 

Adapted from a recipe by Gimme Some Oven.

Sheet Pan Quesadillas

The perfect way to make quesadillas for a crowd! Adjust the recipe to your preferred quesadillas fillings and toppings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Chicken, Entree
Servings 12

Ingredients
  

  • 1 large white onion, thinly sliced
  • 2 large red bell pepper, cored and diced
  • 1 large jalapeño pepper, cored and diced
  • 6 cloves garlic, pressed or minced
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • fine sea salt and freshly-cracked black pepper
  • 1 lb (about 4 cups) cooked diced chicken
  • 1 (15-ounce) cans pinto beans rinsed and drained
  • 1 (15-ounce) black beans rinsed and drained
  • 1/2 cup (4 ounces) sour cream
  • 1/2 cup finely-chopped fresh cilantro
  • melted butter
  • 16 (10-inch) flour tortillas or 24 (8-inch) flour tortillas
  • 2 cup Ellsworth Hot Pepper Jack, shredded
  • 2 cup Ellsworth Montico, shredded
  • For serving: guacamole, Pico de Gallo, and sour cream

Instructions
 

  • Sauté the veggies over medium-high. Sauté for 5 minutes, stirring occasionally, until softened. Add garlic, chili powder, cumin, a generous pinch of salt, and black pepper. Sauté for 2 minutes, stirring frequently.
  • Transfer the sautéed veggie mixture to a large mixing bowl. Add the chicken, beans, sour cream, and cilantro. Toss the mixture until evenly combined. Taste and season with extra salt and pepper, if desired.
  • Heat oven to 425°F. Lightly brush the bottom of a 13 x 18-inch sheet pan evenly with melted butter.
  • Arrange tortillas overlapping around the perimeter of the pan so that half of the tortillas overhang the rim, with two additional tortillas layered in the center so that the entire bottom surface of the pan is covered. Spread the chicken filling evenly over the tortillas, followed by an even layer of cheese. Place two tortillas overlapping in the center of the pan (similarly to how you arranged the bottom layer), then fold the overhanging tortillas back towards the center until all of the filling is covered. Brush the tops of the tortillas evenly with melted butter.
  • Place another large baking sheet on top of the quesadilla to weigh it down. Transfer the stacked baking sheets to the oven and bake for 20 minutes. Remove the top baking sheet and bake for 5 more minutes, or until the tortillas are lightly golden.
  • Slice the quesadilla into your desired size/shape of pieces and serve warm with your desired toppings and sauces.
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