Tag Archives: Cheese

Roasted Corn, Black Bean and Avocado Quesadillas

These Roasted Corn, Black Bean and Avocado Quesadillas are stuffed full of deliciousness.  This meal won’t leave you hungry!


12oz Frozen Corn
Salt & Pepper
2-3 Tablespoons Olive Oil, divided
4 Large Tortillas (at least 8 inch)
15oz Can Black Beans, rinsed
2-3 Avocados, sliced
8oz Cheddar Cheese, shredded
1 Cup Salsa
Sour Cream


Preheat oven to 400°F and line a baking sheet with foil.  Rinse frozen corn in a colander and towel dry.  On the baking sheet, combine corn, 1 teaspoon olive oil, salt and pepper.  Bake 10 minutes, stir and bake another 10 minutes until lightly browned.

Heat about 1 teaspoon olive oil in a large nonstick skillet over medium/high heat.  Add 1 tortilla.  Sprinkle cheese over the whole tortilla.  On half of the tortilla, top with corn, beans, avocado and some salsa.  Fold tortilla in half.  Once the cheese is melted, remove to a plate.  Repeat with remaining tortillas.

Serve with extra salsa and sour cream.



Yield: 4 servings

-Recipe from SheKnows

Apple Bacon Mac and Cheese


This Apple Bacon Mac and Cheese is the best mac and cheese I have ever made.  The cheese sauce turned out just right and was super creamy and delicious.  The apples and bacon added a nice flavor and crunch to the dish.  You have to give this recipe a try!


3/4 lb Elbow Macaroni
2 Leeks, white and light green parts thinly sliced and rinsed well
6 Slices Bacon, cut into 1/4 inch pieces
2 Tart Apples, peeled, cored and diced into 1/2 inch chunks
4 Tablespoons Butter
1/4 Cup Flour
3 Cups Milk
8 oz Cheddar Cheese, shredded – about 2 cups
Salt and Pepper, to taste


Preheat oven to 350°F.

Bring a large pot of water to a boil.  Salt water and cook pasta until al dente, about 4-5 minutes.  Place sliced leeks in a colander in the sink.  Drain the pasta over the leeks to soften them.

Meanwhile, cook the bacon in a large skillet over medium heat until crispy.  Use a slotted spoon to transfer bacon to a paper towel lined plate.  Pour off all but 1 Tablespoon bacon fat from pan.

Add the apples to the skillet with the bacon fat and cook over medium heat until they begin to soften, about 5 minutes.  Reserve in a large bowl.

Melt butter over medium heat in a medium sized saucepan.  Whisk in the flour and cook for 1 minute.  Whisk in the milk until smooth and thickened.  Remove from heat and whisk in 1 1/2 Cups shredded cheese and season with salt and pepper.  Whisk until smooth.

To the bowl with the apples, add the pasta and leeks, cheese sauce and bacon.  Fold together until combined.  Season to taste with salt and pepper.  Pour into a baking dish and sprinkle with remaining cheese.  Bake until hot and bubbly, about 30 minutes.



Yield: 6-8 Servings

-Slightly adapted from a recipe found in Rachael Ray Magazine-

Broccoli Potato Mash


Broccoli Potato Mash is a great way to add in some extra vegetables to your family’s diet!  This great side dish would go great with just about any dinner.  I used Idaho potatoes for my Broccoli Potato Mash, but it would be delicious with any type.  With delicious cheese mashed in, this Broccoli Potato Mash is sure to because a family favorite!


1 lb Potatoes
3/4 lb Broccoli Florets
3/4 Cup Shredded Colby Jack Cheese
1/2 Cup Milk
Salt & Pepper, to taste


Cut potatoes into 2 inch chunks and place in a large pot of water.  Bring to a boil, reduce heat and simmer until almost done.

Add broccoli florets to the water with the potatoes.  Simmer until potatoes and broccoli are tender.  Drain.

Mash potatoes and broccoli together with the cheese and milk.  Season to taste with salt and pepper.


Yield: 4 Servings

-Recipe adapted from Sweet and Savory Tooth

Twice Baked Potatoes


When I make Twice Baked Potatoes, I like to make a lot and stick them in the freezer.  They are great to have in the freezer for lunch or even an easy dinner.  As you can see in the picture, I forgot to save some cheese so sprinkle on top.  They were still super cheesy and delicious without the extra sprinkle of cheese.


16 Idaho Baking Potatoes, rinsed
1 lb Bacon, sliced
1 lb Butter (4 sticks), sliced
2 Cups Sour Cream
2 1/2 Cups Shredded Colby Jack Cheese, divided
1 Bunch Green Onions, thinly sliced
Salt and Pepper


Preheat oven to 400°F.  Poke several holes in the potatoes with a fork and place on a baking sheet.  Bake until very tender, about 1 hour and 15 minutes. Cool slightly before scooping out the insides.

Brown the bacon in a skillet over medium/high heat.  Drain on paper towels.

Combine butter, bacon and sour cream in a very large bowl.

Once the potatoes are cool enough to touch, cut them in half lengthwise.  Scoop out the insides, leaving a potato skin shell.  Leave a little attached to the skin for some stability.  Put the potato insides in the bowl with the butter.

Mash the potatoes together with the butter, bacon and sour cream.  A potato masher works well for this.  Stir in 2 cups cheese and green onions.  Season to taste with salt and pepper.

Spoon the potato mixture into the potato skin shells.  Top with remaining cheese.

Bake at 350°F until warm and bubbly, about 15-20 minutes.

These can also be frozen in a zip top bag.  Baking time will be longer for frozen potatoes.


Yield: 32 Twice Baked Potato Halves

-Recipe inspired from The Pioneer Woman

Slow Cooked Enchilada Chicken


I’ve thought many times about making enchiladas in the slow cooker, but all I could picture was a soggy, inedible mess of tortillas.  Certainly not very appetizing.  Slow Cooked Enchilada Chicken is the perfect way to have a slow cooked enchilada dinner.  No soggy tortillas here!  This was super tasty and really easy to make.  I hope you all enjoy this Slow Cooked Enchilada Chicken dinner!


1 lb Boneless, Skinless Chicken Breasts
3 1/2 Cups Enchilada Sauce(28 oz can or homemade)
6 oz Olives, chopped
10 Tortillas

Shredded Cheese
Chopped Cilantro
Sliced Green Onions
Sour Cream


Combine chicken, enchilada sauce, and olives together in a slow cooker.  Cook on low 4-5 hours or high 2-3 hours.  Shred chicken after cooking is done.

Serve in warm tortillas with cheese, cilantro, green onions and sour cream.


Homemade Enchilada Sauce:

1 Tablespoon Olive Oil
2 Tablespoons Flour
2 1/2 Tablespoons Chili Powder
1/2 teaspoon Cumin
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1/4 teaspoon Kosher Salt
1/2 teaspoon Cayenne Pepper
15 oz Can Tomato Sauce
1 1/2 Cups Chicken Broth


Place all ingredients in a blender and mix until smooth and warmed.



Serves: 4

Enchilada Rice


Enchilada Rice makes enchiladas so much easier!  I’m not saying this is going to replace enchiladas completely, but they sure are amazing!


1 1/2 Cups Brown Rice
1 lb Ground Beef
1 Onion, thinly sliced
16 oz Can Pinto Beans, drained and rinsed
1 Cup Frozen Corn
Salt and Pepper to taste
1 Cup Shredded Colby Jack Cheese

1 Tablespoon Olive Oil
2 Tablespoons Flour
2 1/2 Tablespoons Chili Powder
1/2 teaspoon Cumin
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1/4 teaspoon Kosher Salt
1/2 teaspoon Cayenne Pepper
15 oz Can Tomato Sauce
1 1/2 Cups Chicken Broth


Put rice in a large pot with 3 3/4 Cups water.  Bring to a boil, reduce heat and simmer until rice is tender, about 45 minutes.

Prepare the enchilada sauce by placing all ingredients in a blender and mixing until smooth and warmed.  Set aside.

Brown the beef in a large skillet over medium/high heat.  Drain off all but 1-2 Tablespoons fat from the pan and reserve beef on a plate.  Add onion to the pan, cooking until softened.

Add the beef back to the skillet along with beans, corn, enchilada sauce, and rice.  Season to taste with salt and pepper.  Cook until heated through.

Top with cheese and let melt before serving.



Yield: 6 Servings

-Recipe inspired by Lynn’s Kitchen Adventures