Cheese recipe collection

Low-calorie eggplant Parmesan: baked (not fried) eggplant slices coated in cracker-Parmesan crumbs, smothered in tomato sauce and topped with part-skim mozzarella. Guilt-free Italian comfort food.

Classic eggplant Parmigiana with breaded and fried eggplant rounds layered with homemade tomato-basil sauce, Parmesan, and sliced mozzarella. The Italian-American staple done from scratch.

Grilled eggplant rollups with sun-dried tomato goat cheese, fresh basil, and garlic. A no-bread vegetarian appetizer with smoky char and a creamy tangy filling.

Crispy fried eggplant slices rolled around creamy ricotta and mozzarella, baked in marinara until the cheese bubbles golden. An Italian-American classic that eats like lasagna without the noodles.

Vegetarian eggplant Parmesan casserole layered with pan-fried eggplant slices, mozzarella, spaghetti sauce, and Parmesan. A simple weeknight version of the Italian classic using sauce mix for speed.

Eggs baked in sour cream with breadcrumbs, butter, and freshly grated Parmesan. A rich, creamy brunch dish with set whites and golden, bubbly cheese on top.

Eight pepper beef chili loaded with chipotles, habaneros, poblanos, jalapeños, anchos, and more. A slow-simmered, layered-heat chili that brings serious fire.

Bread machine cornmeal yeast bread with corn kernels, mild green chilies, and sharp cheddar baked right into the loaf. Tex-Mex flavor in sandwich-bread form.

Classic quiche Lorraine with bacon, Swiss cheese, and thyme-sauteed onions in a homemade butter crust. Five whole eggs plus two yolks create an extra-rich, silky custard filling.

Classic New York-style cheesecake with a graham cracker crust, sour cream filling, and a slow-cool method that prevents cracking. Folded egg whites give it a lighter, creamier texture.

Enchilada bean bake layers corn tortillas with mashed beans simmered in red wine and spices, cottage cheese-yogurt cream, and cheddar. A lighter vegetarian Mexican casserole.

From-scratch enchilada sauce made with roasted dried chiles, pasilla peppers, and a flour-thickened chicken broth base seasoned with Mexican oregano and cumin.

Red chile enchiladas stacked flat New Mexico style with corn tortillas, cheddar cheese, chopped onion, and red chili sauce, topped with a fried egg. Traditional and simple.

Chicken and cheese enchiladas in a creamy sour cream sauce with green chiles, cumin, and Monterey Jack. Corn tortillas dipped in homemade sauce, rolled, and baked until bubbly.

Authentic enchiladas verdes with poached shredded chicken, fresh tomatillo-serrano salsa verde, Monterey Jack, and sour cream. A from-scratch Mexican classic.

Enchiladas verdes with corn tortillas layered flat with a garlic-infused green chile sauce, minced onion, and cheddar cheese, then baked until the cheese melts.