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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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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