Cheese/69 recipes

Grilled chicken quesadillas with fire-roasted poblano peppers, cheddar, and Monterey Jack cheese in flour tortillas. Cooked in a dry skillet for a crispy, golden shell with no added oil.

Spinach quiche with Swiss cheese, cottage cheese, and sauteed celery in a deep pastry shell. A creamy, custard-set filling with a hint of nutmeg. Great for brunch or a light dinner.

Mexi corn lasagna layers seasoned ground beef, corn, and picante sauce between corn tortillas with a cottage cheese and Parmesan filling, topped with melted cheddar.

Double Cheese Salmon Quiche with Sour Cream recipe

Savory cheese tart with Jarlsberg and ricotta blended smooth, baked in a blind-baked crust with fresh tomato slices and herbs on top. An elegant brunch or light dinner centerpiece.

Enchilada casserole layered with corn tortillas, a prepped beef-tomato freezer mix, olives, and two cheeses. A make-ahead Mexican-style casserole that pulls dinner from the freezer to the table.

Quiche Florentine bakes spinach, crispy bacon, Velveeta, and Parmesan into a creamy egg custard in a flaky pie crust. A hearty brunch classic that slices clean.

Mexican pheasant casserole layered with corn tortilla strips, two cheeses, sour cream, salsa, and cream-of soups. A hearty hunter's dish for using up wild bird.

Parmesan tomato tart layers ricotta, fresh tomatoes, oregano and grated Parmigiano-Reggiano in a flaky pie shell. A light Italian-style savory tart that shines at summer brunch or lunch.

Layers of corn tortillas, spiced ground beef with corn and tomatoes, and creamy cottage cheese filling bake into this Mexican-inspired lasagna. Melted cheddar and picante sauce finish it.

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.

You can substitute 1 cup of a favorite cooked vegetable for the canned carrots.

Loaded quiche with tender asparagus, sweet corn, savory ham, and melted cheddar in a flaky pie crust. Includes both oven and microwave methods for easy weeknight dinners.

Oven-baked triple-stacked quesadilla with Monterey Jack, white cheddar, corn, zucchini, and jalapeno. Served with fresh tomato salsa and creamy avocado relish.

Sweet onion quiche with a triple-cheese filling of American, Swiss, and caraway cheese, sauteed ham, sour cream custard, and crumbled bacon on top.

Make-ahead Mexican chicken casserole with corn tortillas, cheddar, Monterey Jack, sour cream, and cream of celery soup. Assemble the night before and microwave until bubbly.