5 minutes. Add crema and Chihuahua cheese and cook for another 5
uice and cheeses, reserving some Chihuahua cheese for garnish.
Stir.
cream and 1/2 cup Chihuahua cheese; blend until smooth. Season with
In a large sauce pan, combine cream cheese, mozzarella and quesadilla cheese. Add whipping cream.
On medium low heat, melt cheeses until smooth.
Add sour cream, parmesan and jalapeno juice. Stir until combined and completely smooth.
Remove from heat, store in an airtight container in the refrigerator (it will need to be reheated in the microwave and stirred to combine again if left in the refrigerator before eating).
Delicious with chips, quesadillas, pizza, or macaroni and cheese!
br>Then add lime juice, Chihuahua cheese and parmesan.
Stir.
br>Add the poblanos and cheese and stir slowly until the
Preheat oven to 450.
In a pie plate, spray lightly with cooking spray and drizzle lightly with oil.
Spread Picco De Gallo and chorizo (opt) in pie pan.
Layer Chihuahua Cheese (and quesidilla cheese) on top.
Place in over until cheese is throughly melted (place under broiler to brown a slight bit).
Serve in warm torillas.
alsa mixture, then half of cheese. Repeat layer ending with the
br>Place a slice of Chihuahua cheese on the back of each
about 10 minutes. Stir in Chihuahua cheese.
Preheat oven to 350
ore.
To serve, place cheese in soup bowls; ladle soup
ith 1/4 of the cheese and 1 slices of ham
In a 3-4 quart pan, combine oil and onion.
Cook, stirring, over medium heat until onion is soft (about 7 minutes).
Add chilies and cream.
Cook, stirring, until hot.
Reduce heat to low and add cheese, stirring until melted.
Pour into a chafing or fondue dish over a low flame or into a dish on an electric warming tray (low setting).
Offer with bell pepper strips and tortilla chips.
On medium low heat, pour 2 tbsp milk in medium sauce pan.
Cut cheese into 1\"x1\" cubes.
Put in pan on with milk.
Drain jalapenos and pour into pan.
Stir about every four or five minutes.
Cheese will be very thick, add milk until you reach your desired consistancy.
For leftovers, place in pan on stove top, add milk if consistancy is too thick.
Place all ingredients in bread machine pan, in order given Can be made with the regular and rapid bake cycles.
No need to use an expensive port here, just one with good flavour.
The sharper the blue cheese, the stronger the flavour in the bread.
We like the Danish blue best. As with all cheese recipes, loaf appearance may vary but the flavour is worth it. This moderately textured loaf makes great croutons and wonderful toast points for parties - delicious served warm with your favourite steak.
pinach and potatoes. Crumble blue cheese on top for the final
ith a piece of the Chihuahua cheese inside. Set aside.
To
sprinkle a layer of shredded cheese inside, then insert them in
Stir together the yucca starch and baking powder. Add the queso and eggs. Mix until combined.
Sprinkle starch on a clean surface, and roll your dough onto it. Knead for a couple minutes until smooth.
Press the dough into a greased baking pan.
Pre-bake the crust at 350* for about 20 minutes, or until it begins to get bubbly, golden. Remove it from the oven, add sauce, cheese and toppings, and then put back into the oven until the cheese is melted.
of the vegetable mixture, cheese, jalapenos and basil. Top with