Burrito Bowl Bake

Burrito Bowl Bake

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Ingredients Method

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

Method
 

  1. Preheat oven to 350F.
  2. Mix first 9 ingredients in a bowl until combined. Place in greased oven safe baking dish. Top with onions and olives.
  3. 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 Method Notes

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

Method
 

  1. 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.
  2. 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 Method Notes

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

Method
 

  1. Combine hash browns, seasonings, kielbasa, onion, and 2 cups of the cheese in a greased crock pot.
  2. In a separate bowl, combine cream of chicken, butter, cream and milk. Pour over hash brown mix.
  3. Sprinkle remaining cheese over top.
  4. 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 Method Notes

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

Method
 

  1. Heat oil in skillet and cooked onions and peppersuntil tender. 
  2. Add chicken, pickled peppers, cream cheese, sourcream, mayonnaise, ½ of BBQ sauce and ½ cup of cheese. 
  3. Spread into the bottom of baking dish, top withremaining BBQ sauce and cheese. 
  4. Bake at 350F for 20-30 minutes or until cheese melts and sided are bubbling.
  5. 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 Method

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

Method
 

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

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Buffalo Chicken Cheese Balls

 

Buffalo Chicken Cheese Balls

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Ingredients Method Notes

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

Method
 

  1. Heat oil to 350°F
  2. Pick meat from chicken, discard the skin, and shred meat
  3. Place chicken in large bowl and add hot sauce, pepper, cheese, and green onions and mix
  4. Roll chicken into 2oz balls (about golf ball size)
  5. 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
  6. 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. 
  7. 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 Method

Ingredients
  

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

Method
 

  1. Start by placing the 2 bricks of cream cheese in your mixing bowl
  2. Next add your 2 cups of cheese, ranch mix, and beer
  3. Mix very well until combined

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Bacon Jalapeno Popper Cheese Balls

 

Bacon Jalapeno Popper Cheese Balls

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Ingredients Method

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

Method
 

  1. In large bowl combine cream cheese, mayo, cheddar, jalapeno, ½ cup bacon, red onion, black pepper, and cayenne
  2. Mix well until fluffy. Set aside
  3. 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
  4. Continue until all cheese balls have been rolled in the bacon coating
  5. 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 Method

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

Method
 

  1. In pan over medium heat melt butter, stir in flour until combined
  2. Slowly add milk
  3. Stir occasionally until thickened
  4. Remove from heat and stir in cheese until melted
  5. Add noodles
  6. Place in oven safe pan
  7. Toss pulled pork with BBQ sauce, place on top of mac and cheese
  8. Drizzle additional BBQ sauce on top if desired
  9. 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 Method

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 

Method
 

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

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