cheddar

Chorizo Quesadillas

(12-inch) flour tortillas

Monterey pepper Jack or smoked Cheddar

chorizo

scallions, chopped

plum tomatoes,

jalapeno,

white onion, finely chopped

salt

Preheat a nonstick skillet or griddle pan to high heat. Blister a flour tortilla for 20 seconds, flip. Cover half the tortilla surface with shredded cheese, bits of chorizo or andouille, and chopped scallions. Fold the tortilla in half and cook a minute longer, 30 seconds on each side, pressing down gently with a spatula. Cut quesadillas into 4 wedges and top with salsa. 

For salsa, combine ingredients in a small bowl and spoon over wedges of quesadilla, as you snack.

I really enjoyed the recipe. However, I wished that I know the difference between soft and hard chorizo. This recipe calls for hard chorizo. If you have soft chorizo. Cook the chorizo in a frying pan before including it into the recipe. Also the salsa is so simple and amazing that I’m leaving it in my favorite salsa recipes.

I have made chorizo quesadillas for years. We are from Mexico, and have decided that Americans overload their recipes with too many ingredients they do not need. It makes the food lose it's authentic flavor, and is no longer any good. This recipe calls for things that do not go into a chorizo quesadilla. It complicates the recipe, and makes it less enjoyable. This does not compare to the real deal!

so easy and kids loved it too quick dinner idea even good for lunch

These were a hit at my house. My husband isn't a big fan of chorizo, but he liked them. He also liked them when I substituted the chorizo for chicken.

the sausage was a little odd inside a cheese quesadilla, but it was ok.

I altered your wonderful recipe by adding some refried beans and baking the both of the filled tortillas at 375 for 15 minutes.  I think I may have baked them for too long (ten minutes probably works better) but the results were just as good.  Your recipe is great and will be used again for sure.

I absolutely LOVE chorizo, but it totally overpowered everything.  Much, much too strong.

My family loved these-even my picky 3 year old! I served with fresh guacamole. This is such a great QUICK meal with wonderful flavors.

This was the hit of my Super Bowl party. It takes no time to make and it can be adapted for your guests tastes and in my case, allergies. My guests loved them, and so did I.

French omelets are smooth and sunny yellow with the filling rolled neatly inside. This is a western American-style omelet; the goodies are mixed up with the egg and given a good tanning in the pan.

Western Omelette

eggs

salt and black pepper

unsalted butter

green bell pepper,

red bell pepper,

scallions

white cheese (about 2 ounces),

In a small bowl, beat together 3 of the eggs and season lightly with salt and pepper. Set aside. 

Heat 3 tablespoons of the butter in a small non-stick skillet, with tight-fitting lid, over medium heat. Add the peppers and cook, covered, without stirring, until tender, about 3 minutes. Uncover and raise the heat to medium-high. Add the ham and scallions and cook, stirring frequently, until hot, about 1 minute. Transfer the mixture to a bowl. 

Melt a nut-sized piece of the remaining butter in the skillet over medium heat. When the foam subsides, add 1/4 of the pepper mixture. Pour in the beaten eggs and cook, stirring constantly with a heat-resistant rubber spatula, until just cooked, about 30 seconds. Turn off the heat and, using the rubber spatula, smooth over the top of the omelette so that it evenly covers the inside of the skillet. If using the cheese, sprinkle about 2 tablespoons over the omelette. Let rest for 30 seconds until the omelette has set. 

Using the rubber spatula, fold the omelette in half, and transfer to a warmed plate. Cover with foil to keep warm. Repeat with the remaining ingredients to make 4 omelettes in all. 

There are a number of nuances in this recipe that help you overcome your biggest fear:  Making an Omelette!  

Note the technique for cooking the peppers softens them nicely (check the box of avoiding“hard vegetables”). Also note the recipe has you warm the omelette’s fill to temperature in the skillet first, then pour the whisked eggs on top and spend 30 or so seconds mixing constantly with a rubber spatula ... (presto!  Results in light, fluffy eggs as part of the finished omelette).   Some adds I made.  1 tsp garlic paste in peppers, 2 tbs Italian seasoning paste as well (the “cheater” tube available in the produce section)...

There is a football game on in the living room and my husband was eating his omelette with us at the dining room table. Usually he would eat fast and excuse himself. This time he sat and savored the meal. Thank you for providing these easy to follow recipes!-Heather

This is the best and easiest omelette technique ever.  Fast, delicious and comes out perfect every time.

Cowboy Breakfast Casserole with Sausage and Spinach recipe | Epicurious.com

white sandwich bread

sausage

unsalted butter or nonstick vegetable cooking spray (for pan)

scallions, white and pale green and dark green parts separated, thinly sliced

spinach, thawed, squeezed dry

cheddar cheese, shredded (about 2 cups)

milk

full-fat Greek yogurt

mustard powder

black pepper

nutmeg

Think of this as pimento cheese that took a junior year abroad. It's classic comfort with a tiny bit of spicy-sour crunch; Asian flavors play up the slight lychee sweetness of the wine, while cheese throws the food-friendly acidity into focus.

Kimchi Grilled Cheese Sandwich

white bread

Cheddar

kimchi, drained and coarsely chopped

mayonnaise

Heat a cast-iron skillet over medium heat. Top 1 piece of bread with 1/4 cup grated Cheddar, kimchi, the remaining 1/4 cup grated Cheddar, and then the other slice of bread. Spread 1 tablespoon mayonnaise over the top slice, then add to the skillet mayonnaise-side down and cook for 3 minutes, pressing slightly to flatten. Spread the remaining 1 tablespoon mayonnaise on the top slice of bread, flip, and cook until golden, another 3 minutes. Quarter the sandwich and serve.

Wow way better then I thought it would be. I just used kraft slices instead of grated cheddar... Awesome!

Enjoyed this as a change from regular grilled cheese. Planning to heat the kimchi prior to adding to sandwich next time. Also going to add homemade pastrami to it. (hubby just made a grilled cheese with pastrami on rye bread 

Whether or not you’ve fallen for this </span><a href="https://cooking.nytimes.com/recipes/1019681-cheesy-white-bean-tomato-bake"><span>cheesy white-bean tomato bake</span></a><span>, we’d like you to meet its bolder counterpart, smoky and spiced, with lots of melty cheese. Black beans shine in a deep-red mixture of fried garlic, caramelized tomato paste, smoked paprika and cumin. The whole skillet gets coated in a generous sprinkling of sharp Cheddar or Manchego cheese, then baked until melted. The final result is what you hope for from a really good chili or stew, but in a lot less time. For a spicier rendition, add a pinch of cayenne with the paprika, or douse the final skillet with hot sauce. Serve with tortillas, tortilla chips, rice, a baked potato or fried eggs.

Cheesy, Spicy Black Bean Bake

olive oil

garlic cloves,

tomato paste

smoked paprika

red-pepper flakes

cumin

black beans, drained and rinsed

water

Kosher salt and black pepper

cheese

Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.

Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you’d like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.

These vegetarian nachos take their cues from paapdi or papri chaat, the spicy, tangy and sweet Indian snack of fried dough wafers piled with chickpeas, tomatoes, onions, yogurt and various chutneys. This take starts with standard nacho elements: tortilla chips, black beans and a healthy amount of bubbly, melted cheese. But the classic chaat pairing of spicy and verdant cilantro chutney with sweet and sour tamarind sauce provides another level of brightness and complexity. Don’t skip the chhonk, a sauce made of melted ghee, cumin seeds and red chile powder that is drizzled over the top of the nachos. It provides a rich finish and even more crunch.

Indian-ish Nachos With Cheddar, Black Beans and Chutney

Indian green chile

lime juice

sugar

kosher salt,

black beans,

Kosher salt

(8-ounce) bag white corn tortilla chips, preferably unsalted

red onion, finely chopped

Roma tomatoes,

Cheddar cheese (about 1 pound)

store-bought tamarind sauce (or 1/4 cup date syrup lime juice)

ghee oil

cumin seeds

red chile powder,

Greek yogurt,

Heat the oven to 425 degrees. Make the chutney: In a blender, combine the cilantro, green chile, lime juice, sugar and salt and blend until smooth. If the mixture is too thick to blend, add up to 3 tablespoons water, a tablespoon at a time, to get it going. Taste and adjust the salt and lime juice, if needed. Set aside.

In a medium bowl, lightly mash the beans with a fork (this is so they won’t roll off the chips), and season them with salt. On a foil-lined 13-by-18-inch sheet pan, arrange half the chips, followed by half the beans, onions, tomatoes and cheese (in that order). Repeat to make a second layer. Bake for 7 to 10 minutes on the highest rack of the oven, until the cheese is melted and bubbling.

While the nachos are in the oven, make the chhonk: In a small pan or a butter warmer over medium-high, heat the ghee. Once the ghee melts (or the oil begins to shimmer), add the cumin seeds and cook until they start to sputter and brown, about 15 seconds. Immediately remove the pan from the heat and stir in the red chile powder. Set aside.

Evenly drizzle the cilantro chutney and the tamarind sauce on top of the nachos, followed by the chhonk. Add a few dollops of the Greek yogurt, if using.

Bobby Flay takes Southern-style Shrimp and Grits to the next level by adding sharp cheddar, bacon and lime juice in this easy recipe from Food Network.

Shrimp and Grits

Salt and pepper

grits

butter

cheddar cheese

shrimp,

bacon, chopped

lemon juice

parsley

garlic, minced

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.

Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

Between ease of preparation, outcome and simplicity of ingredients, this recipe was a winner all-round. My family loved it. One key was to use chicken stock for the grits instead of water. I could have spiced it up quite a bit more for my own taste, but kept it mostly as-is except substituted cilantro for the parsley and added chopped ham along with the bacon.

Very good and quite easy to make.  Better than mine but if you tell anyone I will deny ever having said that!

Absolutely delicious and so easy.  The only substitution I made was chicken broth rather than water for the grits. 

Super easy and delicious. Made exact first time and it turned out good. Second time I used chicken broth for my grits and they tasted amazing!!!! Going to make again but add in some red pepper and asparagus to the shrimp. A good basic shrimp and grits recipe that can easily be tweaked to each individuals liking.

This was our first time eating shrimp and grits.  This recipe is delicious and the meal was very easy to make.  It is a very rich dish and no one was able to enjoy a second plate!  We added some extra black pepper and a dash of hot sauce to the shrimp because we thought it needed a little heat.  NYers like shrimp and grits!

This was my bf's first time eating shrimp and grits. His response? "This is so *expletive* good!" Haha. This really is a delicious recipe, the only thing I added was a dirzzle of chili oil around the grits. Be ready for a nap when you finish eating. 

Excellent recipe. Didn't have fresh parsley, so I substituted Cilantro. I think it may be better with the Cilantro. Plan to add chopped green chilies to the grits next time. 

Very good and easy too.  I dusted the shrimp with Old Bay before sautéing in the bacon fat.  How can you go wrong?  The grits were cheesy and flavorful.  I will definitely make this again.  Quick easy meal.

One of the very few recipes I followed verbatim. Nothing needs to be changed - this recipe is INCREDIBLE!  Served with Paula Deen's collard greens for a spectacular meal!<div> </div>

https://www.foodnetwork.com/videos/grits-with-shrimp-93113

Chef Bobby Flay does his take on Southern grits, with shrimp and cheese.

Grits With Shrimp

These scalloped baked potatoes really are fully loaded—with crumbled bacon, cheese, sour cream and fresh snipped chives.

Fully Loaded Scalloped Potatoes

lb. red potatoes (about 6)

OSCAR MAYER Bacon

Tbsp. flour

Sour Cream

Tbsp. chopped fresh chives, divided

KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA

Cook potatoes in boiling water in saucepan 25 min. or just until tender; drain. Cool. Meanwhile, cook bacon as directed on package.

Heat oven to 350°F. Crumble bacon; reserve 1/4 cup. Cut potatoes into 1/4-inch-thick slices. Whisk flour and milk in large bowl until blended. Stir in sour cream. Add potatoes, remaining bacon and 2 Tbsp. chives; stir to evenly coat potatoes.

Pour into 2-qt. casserole sprayed with cooking spray; top with cheese.

Bake 30 to 35 min. or until heated through. Sprinkle with remaining chives and reserved bacon.

These biscuits are golden and crisp outside, light and fluffy inside, and wonderfully cheesy inside and out. They come together in minutes, and triple basting them in butter (before baking, halfway through baking and once more when they come out of the oven) really takes them over the top. You may be tempted to skip the 3 tablespoons of sugar in this otherwise savory biscuit, but don’t: It’s the secret to the biscuit’s tender interior. Inspired by Red Lobster’s buttery biscuits, these are drop-style, which means you just scoop up the batter and gently plop it onto baking sheets. Try to handle the dough gently to avoid compressing it, which can result in a less-than-fluffy biscuit.

Fluffy Cheddar Biscuits

all-purpose flour

baking powder

garlic powder

fine sea salt

paprika

buttermilk

Arrange the oven racks in the upper and lower thirds of the oven and heat the oven to 375 degrees. Line two baking sheets with parchment paper.

In a medium bowl, stir the flour, sugar, baking powder, garlic powder, salt and paprika to combine. Add the 1/2 cup cubed butter and toss until each piece is coated completely in flour mixture. Use a pastry cutter or your hands to rub the butter into the flour, continuing to work the mixture until the butter is almost fully blended into the dough. There can still be a few larger pieces of butter, but none should be larger than a pea. If the butter feels soft or melty at any point, refrigerate the mixture in the bowl for 15 minutes before continuing.

Stir in 1 1/2 cups/170 grams of the cheese into the flour mixture. Make a well in the center of the bowl. In a liquid measuring cup or in a small bowl with a spout, whisk the buttermilk and egg until well combined. Pour the mixture into the medium bowl and, using a wooden spoon, stir until the mixture is combined. Near the end, you may have to fold it over itself a few times in the bowl to make sure it’s uniformly combined. (Resist the urge to use your hands so that the mixture doesn’t get too soft or compressed.)

Scoop the dough into 12 even portions (about 1/2 cup/80 grams each) onto the prepared sheet pan. Stagger the biscuits on the baking sheets. (You should have 6 biscuits per sheet pan.)

Brush each biscuit with the melted butter (you won’t use it all) and divide the remaining shredded cheese among the tops of the biscuits (about 2 teaspoons per biscuit).

Transfer to the oven and bake the biscuits for 15 minutes, then brush each biscuit with butter again, and rotate the pans between the oven racks. Continue to bake until the biscuits are light golden and the cheese on top is deeply golden, 5 to 10 minutes more. The biscuits should spring back gently when touched in the center.

Brush the finished biscuits generously with the remaining butter. Cool at least 10 minutes before serving warm (or cool completely and serve at room temperature).

Mexican Chicken Soup

chicken

Good olive oil

onions (2 onions)

celery (2 stalks)

carrots (4 carrots)

garlic, chopped

chicken stock,

tomatoes

jalapeno

coriander seed

cilantro leaves, optional

(6-inch) white corn tortillas

For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.

Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

This is a simple, and very delicious recipe for tortilla soup. My husband and son love it. Being that my husband is Mexican, it is difficult to please his spoiled taste buds from his Mother’s cooking. This soup nails it on the head! I usually just pan fry the breasts.  Such a great recipe that is requested again and again. You can make it as spicy as you wish by adding or deleting the jalepeños. Last fo around I used one large Jalepeño with seeds and it was perfect! The tortillas will absorb some of the heat from the pepper so it ends with a perfect heat in the back of your throat and not overbearing. Love this recipe 

I have made this for group gatherings. Received rave reviews about how great it was every time!
I like that you can add a much or as little spice as you want, because no matter what, it still tastes great!
The avocado is the perfect topper!

Ina Garten is a cooking genius, but I have to disagree regarding the chicken. I've found that browning pieces of chicken (thighs are good) in the bottom of my cast iron soup pot imparts a richer flavor. I simply put in some olive oil, brown the pieces of chicken -- skin and all -- then add the rest of the ingredients. Before serving I take out the chicken and let it cool enough to remove the bones. I always leave the skin on the chicken. Guests can removed the browned skin when eating, but it's usually nothing but caramelized nuggets of chicking goodness by then. The bones and skin impart more flavor and a much more satisfactory chicken taste. 

I have made this twice now and I have changed some ingredients and the way I do the tortillas.<div>I make my tortilla by scratch and add it in dough balls while the soup cooks. It's so delicious! Everyone who eats it falls in LOVE.</div>

-Made the soup and roasted the chicken the night before serving. Heated the soup and assembled it about an hour before serving. It is a beautiful, delicious, refined flavor that’s worth the time to make. 

This is an excellent Chicken Tortilla Soup recipe! My husband thought it was restaurant quality and so did I. I made a few tweaked here and there. In the beginning I browned the chicken breast on both sides for about 5 minutes, in the pot I was going to make the soup in. I then transferred the chicken to a dish and finished cooking it in the oven. I also used regular diced tomatoes in their juices. Lastly, I added black beans, corn, and a corn puree, 2 cups frozen corn and 2 cups chicken stock. It was so yummy!!!

Just like all other reviews, this recipe hits the mark on so many levels.  Score this one as 11 on a 10 point scale!!!

Without a doubt my favorite soup.  I don’t use the tortilla shells, but keep everything else the same.  Freezes very well, so make extra.  

This is my favorite soup recipe.  The best flavors and you can add different ingredients if you like to mix things up but I follow the recipe as is. Perfect once again Ina.   

This is my second time making this soup and it is comfort in a bowl with a kick! Tailor the jalapeño and cilantro to suit yourself. The tortillas make it authentico!

Simple is best when it comes to classics like a grilled cheese sandwich! All you need is bread, butter, and lots of cheese for this version.

Best Grilled Cheese

sourdough bread

c. shredded cheddar

Really good grilled cheese I highly recommend it and you can use whatever cheese you'd like and it'll taste good I used an American cheese slider and it taste good.

this was a great recipe for a Monday night for picky kids my kids loved it!

Loved the grilled with Provolone. Thanks, simple recipe & was delicious! 😁👍😷

I made the grilled cheese using the exact recipe. Overall the taste is good and I would probably recommend it over other recipes.

The Sourdough made it Delicious! Thanks alot. 😁😷

Best thing ever so mouth watering loved it!!!!!

Just tried to follow these instructions. They need to be a LOT more detailed with what to do. Not very clear recipe.

https://streaming.hearstdigitalstudios.com/34e8426c-80fa-4200-90cb-302885f09ff8/video_rover_16x9_1080p_hd_1594043954_16241.mp4

Choose a hearty bread, butter it up real good, and shred your favorite cheddar for the best grilled cheese ever: crispy crust, melty middle, and the world's most impressive cheese pull.

Classic Grilled Cheese Doesn't Get Better Than This

Get Alton Brown's Baked Macaroni and Cheese from Good Eats on Food Network, a classic recipe made with cheddar cheese and topped with buttery breadcrumbs.

Baked Macaroni and Cheese

elbow macaroni

flour

mustard

yellow onion, finely diced

bay leaf

cheddar,

panko bread crumbs

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Remember to save leftovers for fried Macaroni and Cheese.

Used this recipe a few years ago, totally blew it.  100% sure my errors were made in the sauce thickening area.  You really have to follow the directions, use low heat after getting things to a simmer and KEEP IT MOVING!  I didn't know what tempering an egg was so I looked it up.  Not that hard.  I've gotten the techniques down this time and it turned out AWESOME!  After getting it down, my improvisations have been: 1) use 1/3 smoked gouda with the cheddar to give a rich smoky taste, and/or 2) use some bacon grease along with butter to make roux and add cooked bacon pieces to mix before baking.  LOVE IT!!! Got lots of Thanksgiving complements.  

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