Cheese recipe collection

Baked chili cheese grits casserole with cheddar, jalapenos, eggs, and cream of chicken soup. A Southern side dish with a spicy kick and a golden, crispy top.

Chili mac casserole with elbow macaroni, chili beans, crushed tomatoes, and melted cheddar. A freezer-friendly, four-ingredient comfort meal.

Chili Mac 'N Cheddar stirs elbow macaroni into canned chili with tomatoes, green chilies, and melted cheddar. A 40-minute pantry skillet dinner topped with sour cream and corn chips.

Chili meatloaf muffins made with lean ground beef, salsa, and chili powder, filled with kidney beans and topped with melted Monterey Jack cheese. Individual portions baked in a muffin tin in 20 minutes.

Crustless chili quiche loaded with Monterey Jack, cottage cheese, green chilies, and ten eggs. Bakes up puffy and golden with a mild Southwestern kick. Freezer-friendly.

Chili spaghetti with ground beef, tomato sauce, pimentos, and melted cheddar stirred right in. A Cincinnati-style one-pot chili pasta that comes together in under an hour.

Chili tostados with crispy fried flour tortillas topped with refried beans, red beans, shredded lettuce, guacamole, and chopped tomatoes. A loaded Mexican open-faced taco.

Copycat Chili's chicken enchilada soup thickened with masa harina and loaded with cubed chicken, crushed tomatoes, and melted American cheese. A big-batch Tex-Mex soup that feeds a crowd.

Chili-Cheese Bake layers Monterey Jack and cheddar cheese with green chilies under an egg-flour batter and bubbly tomato sauce. A Southwestern casserole with minimal prep.

Chili-cheese burgers crown lean ground beef patties with melty Gruyere and a cumin-spiked green chili tomato sauce. The sauce made from scratch is what separates these from every other Tex-Mex burger.

Bread machine chile cheese bread with sharp cheddar and diced green chiles. Dump-and-press yeast loaf, soft crumb, spicy-savory, ready in one hour.

Chiles rellenos with green chili strips wrapped around cheddar cheese cubes, dipped in a light egg batter, and deep-fried golden. Classic Mexican stuffed peppers done the traditional way.

Chile cheddar burgers stuff seasoned ground beef patties with sharp cheddar and diced green chiles, then grill until the cheese melts in the middle. The Southwest take on the stuffed burger.

Chilled cream of vegetable soup with spinach, carrots, celery, and green pepper, pureed and enriched with egg yolks and half-and-half. Served cold with sour cream and fresh herbs.

Chilled cucumber yogurt soup with strained yogurt, fresh dill, mint, and garlic. Mediterranean-style summer soup that beats the heat. No-cook recipe served icy cold.

Chilled fruit soup with spiked melon: champagne-sweetened fruit broth ladled over vodka-and-tequila-marinated melon, grapes, and plums. A grown-up summer starter built for heat waves.