Ingredients 6 ounces bacon, chopped (or more, if you are prone to snacking) 2 medium red onions, finely chopped (1/3 cup reserved for garnish) 3 pounds ground beef 2 jalapenos, ribs and seeds removed, finely chopped 3 cloves garlic, finely chopped 3 tbsp chili powder (i used ground ancho chile) 2 tbsp cumin 1 tsp oregano 3 tsp salt One 28 ounce can diced fire roasted tomatoes 2 cups beef broth (plus more if needed) 2 15 - ounce can kidney or pinto beans (or one of each), drained and rinsed 1 lime, juiced Cilantro (optional)
Shredded cheddar cheese for garnish
Not exact matches
For the Jalapeno
Cheddar Cream Cheese plug: 6 ounces cream cheese, room temperature (I had 1 / 3-less fat on had so that's what I used) 2 ounces white cheddar cheese, shredded 1 - 2 jalapenos, finely diced, depending on desired heat level (go ahead and
Cheddar Cream
Cheese plug: 6 ounces cream cheese, room temperature (I had 1 / 3-less fat on had so that's what I used) 2 ounces white cheddar cheese, shredded 1 - 2 jalapenos, finely diced, depending on desired heat level (go ahead and u
Cheese plug: 6 ounces cream
cheese, room temperature (I had 1 / 3-less fat on had so that's what I used) 2 ounces white cheddar cheese, shredded 1 - 2 jalapenos, finely diced, depending on desired heat level (go ahead and u
cheese, room temperature (I had 1 / 3-less fat on had so that's what I used) 2 ounces white
cheddar cheese, shredded 1 - 2 jalapenos, finely diced, depending on desired heat level (go ahead and
cheddar cheese, shredded 1 - 2 jalapenos, finely diced, depending on desired heat level (go ahead and u
cheese,
shredded 1 - 2 jalapenos, finely diced, depending on desired heat level (go ahead and use 2!)
Walk in the door after a long day of work or errands or running around with the kids or, heck, even Christmas shopping
for those of you that are more on - the - ball than I am,
shred up the tender chicken, mix it back in with the onions and apples, pile all onto some toasted crusty bread and add sharp
cheddar cheese.
You can serve them with corn tortillas to make them gluten - free or offer
shredded cheddar cheese and sour cream as toppings
for others.
Finally sprinkle the sharp,
shredded Cheddar cheese over the sauce, reserving some
for the top.
Tortillas rolled with a
shredded chicken, cream
cheese,
cheddar, salsa and spinach filling with dipping sauces on the side
for dunking.
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar
For serving: chopped green onions,
shredded cheddar cheese, sour cream
sausage, ham, etc)-- 1/2 cup onions — diced — 3 cups
cheddar cheese —
shredded — 1/4 teaspoon dry mustard — 1/4 teaspoon garlic powder — 1 tsp salt & 1/2 tsp of pepper (I am recommending an additional pinch of salt and pepper
for each layer of hash browns)
Once fries are cooked and have cooled
for 1 - 2 minutes, layer them on large platter or two separate plates, top with black bean vegetarian chili mixture, then sprinkle with
shredded cheese -LCB- I used aged
cheddar -RCB-, drizzle with sour cream, and garnish with sliced avocado.
ground beef or turkey 1 yellow onion, diced 1 envelope taco seasoning or my seasoning mix (recipe to follow) 2/3 cup water 9 corn tortillas 2/3 cup taco sauce or 1 cup salsa 1 — 14 ounce can black beans, drained and rinsed 1 cup corn, thawed if frozen 1 + 1/2 cup extra sharp
cheddar cheese,
shredded 2 large tomatoes, sliced, seeds removed taco fixings like lettuce, sour cream, avocado and / or quacamole
for serving
Top them with the enchilada sauce and
shredded cheddar cheese and bake at 350 F
for 20 minutes.
For garnishes you'll need a large leaf of Romaine lettuce, diced grape tomatoes, sliced black olives, diced green bell pepper, diced red onion, and
shredded cheddar cheese.
Leftover Mashed Potato Puffs Print Prep time 10 mins Cook time 35 mins Total time 45 mins Author: Reeni Recipe type: Side Dish Cuisine: American Serves: about 8 puffs Ingredients 2 eggs 1/3 cup sour cream, plus more
for serving 1 heaping cup
shredded sharp
cheddar cheese 2 tablespoons grated Parmesan 2 tablespoons chopped chives salt and black pepper, to taste 3 cups mashed potatoes Instructions Preheat oven to 400 degrees F. Butter 8 - 9 of the wells...
A home clone
for this popular soup is beautifully simple: make a roux with flour and butter, add milk,
shredded Cheddar cheese, chicken broth and broccoli, and simmer until thick.
1 tablespoon olive oil 1 medium onion, diced 2 large coves garlic, minced 1/2 cup water or vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2 cup (4 ounces) vegan cream
cheese 1 1/2 cups
shredded vegan
cheddar or
cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees
for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin
ground beef 1 packet Ortega taco seasoning 1 can diced tomatoes 1 cup black beans, rinsed and drained 1 cup canned corn 1 - 2 cups
shredded cheddar cheese 2 scallions, chopped 1 avocado, sliced tacos,
for serving
Sprinkle prepared pizza crust with a generous cup of
shredded cheddar cheese, then place under broiler
for 1 - 2 minutes to melt the
cheese.
Sprinkle prepared pizza crust evenly with a generous cup of
shredded cheddar cheese, then place under broiler
for 1 - 2 minutes to melt the
cheese.
Ours calls
for lettuce, kidney beans, tomatoes, taco sauce, avocados,
shredded cheddar cheese, ground beef, taco seasoning packet, Doritos and thousand island dressing.
ingredients FILLING: 1 tablespoon olive oil 1/2 pound ground beef 3 cloves garlic (peeled, minced) 1/2 teaspoon dried thyme 1/2 teaspoon paprika Kosher salt and freshly ground black pepper (to taste) ONION SAUCE: 1 tablespoon olive oil 1/2 cup yellow onion (peeled, small dice) 1/2 cup dill pickle chips (minced) 1/2 cup yellow mustard TO BUILD: all - purpose flour (
for dusting) 1 pound store - bought pizza dough (room temperature) olive oil (
for brushing) 1/2 cup
cheddar cheese (
shredded) 1/2 cup Hidden Valley ® Jalapeno Bancon Ranch flaky sea salt
1 cup onion, cut into thin 2 - inch strips 6 cups green cabbage,
shredded or cut into thin 1 - 2 inch strips Salt and fresh ground pepper to taste Additional butter
for topping, optional Optional — if you have access to a good Irish
cheddar cheese, like Kerrygold, try adding 1/2 -1 cup (
shredded)
ingredients TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING 1/4 cup salted butter (plus more
for greasing dish) 1 medium yellow onion (peeled, finely chopped) 1 (8 - ounce) package sliced cremini mushrooms 3/4 teaspoon table salt 1/4 cup all - purpose flour 2 cups whole milk 1 cup chicken broth 8 ounces uncooked medium pasta shells 1 (6.7 - ounce) jar Italian tuna in olive oil (drained and flaked) 2 tablespoons fresh flat - leaf parsley (plus more
for garnish) 1/4 teaspoon black pepper 1 cup sharp white
Cheddar cheese (
shredded) 1/2 cup salt and vinegar potato chips (crumbled) 1/2 cup salted potato chips (crumbled) 1/2 cup jalapeno flavored potato chips (crumbled)
2 acorn squash • Olive oil • Salt • Fresh cracked black pepper 1/4 onion, finely diced 1/4 lb extra lean ground beef (96/4) 2 cloves garlic, pressed through garlic press • Pinch cumin • Pinch cayenne pepper • Pinch cinnamon 3/4 cup cooked brown rice 1/2 cup black beans 1/4 cup cherry tomatoes, quartered 2 tablespoons fresh cilantro, chopped, divided use 1 tablespoon sunflower seeds 1/4 teaspoon orange zest 1/4 cup finely
shredded sharp white
cheddar cheese 1 green onion, chopped,
for garnish • Simple Tomato - Cilantro Salad (recipe below)
ingredients ROASTED CHICKEN AND PIMENTO MAC AND
CHEESE cooking spray (for greasing) 1 pound cavatappi pasta 8 tablespoons unsalted butter (plus more for greasing) 1 small yellow onion (peeled, minced) 1 jalapeno (stemmed, seeded, minced) 2 cloves garlic (peeled, minced) 1 teaspoon paprika (plus more to garnish) 1/4 teaspoon cayenne 1/2 cup all - purpose flour 5 cups whole milk 1 teaspoon mustard powder 2 tablespoons hot sauce 2 tablespoons Worcestershire sauce 2 and 1/2 cups sharp cheddar cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to
CHEESE cooking spray (
for greasing) 1 pound cavatappi pasta 8 tablespoons unsalted butter (plus more
for greasing) 1 small yellow onion (peeled, minced) 1 jalapeno (stemmed, seeded, minced) 2 cloves garlic (peeled, minced) 1 teaspoon paprika (plus more to garnish) 1/4 teaspoon cayenne 1/2 cup all - purpose flour 5 cups whole milk 1 teaspoon mustard powder 2 tablespoons hot sauce 2 tablespoons Worcestershire sauce 2 and 1/2 cups sharp
cheddar cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to
cheese (
shredded) 2 and 1/2 cups monterey jack
cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to
cheese (
shredded) 1/2 cup cream
cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to
cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (
shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to taste)
Turkey tacos in the crockpot (turkey breast chops, taco seasoning blend (homemade or packaged), jar of salsa cooked on low
for 8 hours then
shredded) with sauteed peppers and onions and
cheddar cheese (sometimes in a fajita quesadilla).
I made a few changes to the recipe, using a little more crumbled cornbread, adding 1 cup of
shredded cheddar cheese, and substituting turkey bacon
for regular bacon.
Taco stew served on a bed of rice with sour cream,
shredded cheddar cheese, cilantro, and chips is a nice, easy substitute
for nachos.
4 Tablespoons
cheddar cheese, grated 4 - 6 strips bacon, fried crisply 4 slices tomato, into 1/8» strips 2/3 cup Romaine,
shredded for sushi roll 1 cup Romaine,
shredded for sandwich 1 teaspoon Wasabi Mayonnaise or favorite mayo
1 — 1.5 lbs lean ground chicken 1/2 yellow onion, diced 1 tablespoon canola oil, plus an extra drizzle
for cooking the rice 1 1/2 cups uncooked instant brown rice 1 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon chili powder 2 cups low sodium chicken broth 1 (14.5 oz) jar salsa 1 cup corn kernels 1 cup canned black beans, drained and rinsed 1 Roma tomato, diced 3/4 cup
shredded cheddar cheese 1 avocado, peeled and diced 1 green onion, chopped, to garnish Fresh cilantro, to taste
1 1/2 pounds ground chuck 1 tablespoon Worcestershire sauce 1 1/2 teaspoons granulated onion 1 1/2 teaspoons granulated garlic 1 teaspoon freshly ground black pepper 4 Miami onion rolls or Sesame seed rolls, split
For the toppings: 8 strips hickory - smoked bacon 2 ripe avocados, sliced 1 teaspoon lemon juice Coarse kosher salt Freshly ground black pepper 1 large tomato, sliced 8 thin slices red onion Bread and Butter or dill pickle slices 1 cup crumbled Bleu
cheese 1 cup
shredded cheddar cheese 8 leaves iceberg, romaine or red leaf lettuce, cut to fit the rolls
Serve layered with 1/2 cup of spaghetti at the bottom, a scant cup of chili over it and 1T of
shredded cheddar cheese on top
for each serving.
lightly beaten 1/2 teaspoon salt 1/4 teaspoon pepper 1-1/2 cups (6 ounces)
shredded cheddar cheese Directions In a large skillet, fry potatoes in oil
for 10 minutes.
If you want to make the dip a little more interesting, you can stir in some
shredded cheddar cheese and top with a few splashes of chipotle hot sauce
for extra kick and flavor.
Taco Casserole
For One - spicy ground beef and
shredded cheddar cheese between crisp layers of crunchy tostadas and baked in the oven.
Taco Casserole
For One — Spicy ground beef and
shredded cheddar cheese between crisp layers of crunchy tostadas and baked in the oven.
chili powder dash cayenne pepper salt and freshly ground black pepper, to taste 1/3 cup fresh cilantro, chopped + extra
for garnish
Cheddar or any Mexican blend of
cheese,
shredded for topping
1 lb lean ground beef or turkey 1 small yellow onion, chopped 1 large jar salsa (red or green) 6 corn tortillas (or 4 (8 ″) whole wheat tortillas) 1 (15oz) can black olives, sliced 3 cups (12oz) nonfat
shredded cheddar cheese 2 cups prepared beans 1/4 cup chopped green onions (optional) 1/4 cup chopped cilantro (optional) nonfat sour cream,
for serving taco seasoning (cumin, chili powder, paprika, (garlic) salt and cayenne pepper)
Ingredients 2/3 cup butter or margarine 2/3 cup all - purpose flour 7 cups milk 4 large baking potatoes, baked, peeled an cubed (about 4 cups) 4 green onions, sliced (Or one diced and sautéed onion) 12 bacon strips, cooked and crumbled 1 1/4 cups
shredded cheddar cheese 1 cup (8 ounces) sour cream 3/4 teaspoon salt, plus more
for seasoning 1/2 teaspoon pepper, plus more
for seasoning Garlic powder Onion powder
2 Medium Sized Organic Sweet Potatoes 1/4 Cup Chopped Onion 1 Teaspoon Olive Oil 1 Cup Cooked Black Beans 1/2 Cup Frozen Corn, Thawed 1/2 Teaspoon Cumin 1/2 Teaspoon Ground Chipotle Chile Salt & Pepper To Taste 3/3 Cup Chopped Tomatoes 1/4 Cup Minced Cilantro 3/4 Cup
Shredded Cheese (Mexican, Pepper Jack,
Cheddar) To Serve: Fresh Baby Arugula Leaves (Optional)
For the Avocado Sauce 1 Large Ripe Avocado 1/4 Cup Extra Virgin Olive Oil 1/4 Cup Water 1 Small Jalapeño Pepper, Seeded and Chopped 1 Small Handful of Cilantro, Chopped Juice From 1 Large Lime Salt to Taste
each) diced green chilies, drained 4 cups (1 pound)
shredded Cheddar cheese 2 - 3 tablespoons chopped fresh cilantro 2 cups milk 1 cup baking mix 1/4 teaspoon oregano 4 large eggs sour cream OPTIONAL
for garnish avocado or guacamole OPTIONAL
for garnish
For quesadillas 1/2 tablespoon butter 1 tablespoon olive oil 8 ounces assorted mushrooms, sliced 2 garlic cloves, minced 1/2 small white onion, roughly chopped 4 medium flour tortillas (about 8 - inch diameter) 1 cup Monterey Jack and Cheddar cheeses, shredded Sour cream for serv
For quesadillas 1/2 tablespoon butter 1 tablespoon olive oil 8 ounces assorted mushrooms, sliced 2 garlic cloves, minced 1/2 small white onion, roughly chopped 4 medium flour tortillas (about 8 - inch diameter) 1 cup Monterey Jack and
Cheddar cheeses,
shredded Sour cream
for serv
for serving
2 cups
shredded Cheddar Cheese -LCB- the original recipe calls for 1 cup, but we love cheese so I doubled this to two cups... and used spicy Habanero Cheese!
Cheese -LCB- the original recipe calls
for 1 cup, but we love
cheese so I doubled this to two cups... and used spicy Habanero Cheese!
cheese so I doubled this to two cups... and used spicy Habanero
Cheese!
Cheese! -RCB-
Ingredients 1/2 pound cool - shaped pasta 1 1/2 cups
shredded Cheddar cheese (orange
for beauty's sake) 1/2 cup breadcrumbs (see TIP) 2 teaspoons butter 1 recipe white sauce (recipe follows)
Any suggestions
for a good vegan
shredded cheddar cheese brand to top it off?
1/2 teaspoon of black pepper 1 cup of
shredded cheddar cheese 1 egg 1 potato,
shredded Olive oil More
shredded cheese for serving Sour Cream Chopped scallions
* 1 cup stone ground grits (can substitute polenta if you're unable to find traditional grits) * 4 cups of water or shrimp stock (can also substitute milk
for a cup or two of water) * salt and pepper * 4 Tablespoons butter * 1 1/2 cups
shredded cheddar cheese * 6 slices bacon, chopped (this is easier to do if the bacon is slightly frozen) * 1 pound shrimp, peeled and deveined * 3 cloves garlic, minced * 1 Tablespoon lemon juice * 1/2 cup thinly sliced green onions * 1/2 teaspoon cayenne pepper, or to taste * salt and pepper
2 rounded cups cooked quinoa (see note below
for cooking instructions) 3/4 cup
shredded cheddar cheese (or other variety, if you prefer) 1/2 cup low - fat cottage
cheese 1 medium carrot, finely grated (OR 1 cup
shredded zucchini, squeezed dry) 3 eggs 3 tablespoons all purpose flour 2 green onions, including white parts 1 / 2 teaspoon sugar 1/4 teaspoon black pepper 1/4 teaspoon ground cumin 1/8 teaspoon salt 1/8 teaspoon garlic powder Olive oil
for frying To cook quinoa
for the above recipe: 1 cup uncooked quinoa 2 cups water
ground chicken 2 cloves garlic, minced 1 1/2 t. tomato paste 1/2 can black beans, drained and rinsed 1/4 cup water 1/4 t. cumin 1/4 t. oregano 3/4 t. chili powder Pinch cayenne 1/2 t. brown sugar Kosher salt 1/2 c.
shredded Monterey Jack or
cheddar cheese 2
for burrito - sized tortillas Cooking spray
INGREDIENTS: 1 (15 - ounce) can white beans, rinsed and drained 1 cup raw cashews 3/4 cup Frank's RedHot Original Cayenne Pepper Sauce (or your favorite hot sauce) 1/2 cup plain, unsweetened vegan milk or water 1 tablespoon lemon juice 1 rounded tablespoon nutritional yeast flakes 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1 teaspoon finely chopped fresh parsley 1 teaspoon chopped fresh chives 1 (15 - ounce) can chickpeas, rinsed and drained 1 cup
shredded vegan
cheddar cheese, divided Tortilla chips, celery sticks, and carrot sticks,
for dipping
Cheesy Chicken Breasts Recipe type: Main Dish Serves: 4 4 boneless, skinless chicken breasts salt and pepper 2 egg yolks 2 tablespoons water 1 sleeve Ritz crackers (about 30 crackers) 1/3 cup all - purpose flour 1/2 teaspoon paprika 2 tablespoons grated Parmesan
cheese 2 tablespoons butter 2 tablespoons butter 2 tablespoons all - purpose flour 1 cup milk 1 teaspoon Worcestershire sauce 1 cup
shredded cheddar cheese Parsley
for garnish, optional Preheat oven to 350 degrees and lightly grease a baking dish.