Cheese/96 recipes

A classic American apple pie, filled with a sweet and tart apple filling and topped with a savory cheddar cheese crumble. The combination of flavors creates a perfect balance of sweet and savory, making it a delicious treat for any occasion.

Elegant no-bake cheesecake tart with gelatin-set apricot nectar filling, topped with amaretto glaze and whipped cream rosettes.

Light Swiss enchiladas with ground chicken, green chilies, and tomato puree in corn tortillas topped with a skim milk sauce and melted Swiss cheese.

Italian-style quiche bakes a tomato-oregano custard in a pie shell with black olives, sauteed mushrooms, and Swiss or mozzarella cheese. Pizza-meets-quiche brunch dish that puffs golden in the oven.

Loaded vegetable quiche with sautéed mushrooms, zucchini, carrots, and Swiss cheese in a creamy sour cream custard with thyme and nutmeg. One-hour brunch or dinner in a flaky pie crust.

Creamy Mexican corn soup pureed smooth, seasoned with cumin and green chilies, enriched with melted pepper jack cheese. Served over chicken and tomatoes with crispy fried tortilla squares.

Quiche Lorraine with bacon, Swiss cheese, scallions, and a nutmeg-seasoned egg custard blended until foamy. Topped with pimientos and baked in a flaky pie crust.

Corn tortillas stuffed with sharp cheddar and smothered in a beefy chili bean sauce, then baked until bubbly. These cheesy chili enchiladas bring bold Tex-Mex flavor to your dinner table in under an hour.

Eggplant and cheese quiche with sauteed eggplant, Parmesan, Swiss, shallots, and a cream-egg custard in a pastry shell. A Julia Child-inspired French classic.

Lemon curd cheesecake with a tangy cream cheese and sour cream filling topped with homemade lemon curd. Baked low and slow for a crack-free, silky finish.

Peach cheese pie with a baked cream cheese filling topped with sliced peaches arranged in a petal pattern under a glossy peach juice glaze. A beautiful chilled summer dessert.

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.

Wild mushroom tart layers sauteed porcini, shiitake, and oyster mushrooms with shallots, brandy, and Swiss cheese in a creamy custard pie. A rustic French-inspired main or side for cool-weather dinners.

Lemon Truffle Pie layers a white chocolate cream cheese base under tangy lemon curd in a baked pie shell, topped with whipped cream and toasted almonds.

Huevos Motuleños: Yucatecan fried eggs on crispy corn tortillas layered with refried black beans, ham, peas, tomato salsa, and melted cheese. Mexico's ultimate breakfast stack from the town of Motul.

Taco salad with a fresh cumin vinaigrette, toasted tortilla chips, cooked turkey, ripe avocado, and cheddar. Lighter than the diner version with a sharp dressing in place of creamy sauce.