Browse Our Top Recipes
Ricos Gourmet Nacho Cheese Stuffed Skulls
Ricos Gourmet Nacho Cheese Stuffed Skulls
Servings: 4
Equipment
- 1 Cast iron skull mold
Ingredients
- 1 Cup Ricos Gourmet Cheddar Cheese Sauce
- 1 Cup Cooked chicken Diced
- 1 Cup Chopped frozen broccoli florets
- 1 tbsp Chicken Stock
- 1 Sheet Prepared pizza dough
- Water for sealing
Instructions
- Preheat oven to 375°F.
- Open/unroll the dough, cut into ¼ pieces, and roll out into 6” x 4” rectangles.
- Gently heat the chicken stock, cheese, and chicken until mix is lightly simmering.
- Add broccoli, once the mixture is at a simmer.
- Spray the mold with a nonstick cooking spray and then proceed to line 4 of the molds with the dough (extra will be hanging over).
- Divide the mixture between the four molds.
- Gently fold over one side of the dough, brush water on top of the first fold and then fold the other half over top.
- Seal the skulls and cut off any extra dough left over.
- Bake @ 375°F in the oven for 25 minutes.
- Let cool for 5 minutes.
- Enjoy with your favorite dip! Especially, extra Ricos Gourmet Nacho Cheese Sauce for extra dipping pleasure!
Make it Ricos Jack-O’-Lantern
Make it Ricos Jack-O'-lanterns
Ingredients
- 1 15 oz Tub Ricos Queso Pronto (White Cheese Dip or Yellow Cheese Dip)
- 2-3 oz Ricos Queso Blanco Cheese Sauce
- 1 Red or Orange Bell Pepper (Per Pepper Jack-O-Lantern)
- 1 Jalapeño Pepper (Per Pepper Mummy)
- 1/4 lb Cooked, Rinsed, and Cooled Spaghetti
- 6 oz Chili (Your Favorite Recipe)
- 2-3 oz Guacamole (Your Favorite Recipe)
- Edible Eyes (1-2 Per Jalapeno Mummy)
- Favorite Hot Sauce
Instructions
- Cut the tops off the bell peppers and remove the seeds.
- Carve the peppers into a jackolantern of your choice.
- Cut the jalapenos in half and remove the seeds.
- Roast all peppers in a 350F oven for 5 minutes. Be careful to not overcook.
- Toss the spaghetti with heated Ricos Queso Blanco Cheese Sauce.
- Fill the jalapeños with guacamole, place the eyes and drizzle Ricos Queso Blanco Cheese Sauce to resemble mummy wrappings.
- Fill your peppers with the spaghetti and add hot sauce to the top to resemble brains. Another option is to fill with heated chili.
- Have fun!
Make It Spooky Popcorn Balls
Make It Spooky Popcorn Balls
Servings: 8
Ingredients
- 1 4.4oz Bag Ricos White Cheddar Popcorn
- 8 Cups Miniature Marshmallows
- 1 Cup Butter
- Food Coloring Gel (Your Preference)
- 1 Cup Reese’s Pieces
- Halloween Sprinkles of Choice
Instructions
- Spray an extra-large mixing bowl with non-stick cooking spray and add popcorn.
- In a large saucepan over medium-low heat, melt marshmallows and butter, stirring constantly. Remove from heat once melted.
- Add in 2-3 drops of food coloring and stir thoroughly. Add more coloring if needed.
- Pour over popcorn and stir with a rubber spatula until popcorn is completely coated.
- Add M&M’s and sprinkles, stir to distribute evenly. Spray hands with cooking spray and shape into balls.
- Once formed, roll in more sprinkles, and decorate to your liking. Place on parchment lined baking sheets until cool.
- Enjoy!
Ricos Nacho Sushi
Ricos Nacho Sushi
Servings: 2
Equipment
- 1 Bamboo sushi roller covered in plastic film
Ingredients
- 1 Jar Ricos Tomato Jalapeno Queso Pronto
- 1 Cup Ricos Seasoned Tortilla Chips
- 1 Cup Sushi rice
- 1 Sheet Sushi nori
- 2 Pieces Imitation crab leg
- 1 Oz Cream cheese
- 6 Pieces Ricos Pickled Jalapeños
- 1 Oz Wasabi mayo
Instructions
- Spread the rice evenly on the shiny side of the nori.
- Flip over onto the plastic side of a bamboo roller with the rice side down.
- Add an even layer of cream cheese, crab, and Ricos Pickled Jalapenos.
- Roll sushi together with gentle pressure, rolling it back and forth a few times.
- Unwrap the plastic covered bamboo roller.
- Gently roll in crushed chips.
- Trim off the ends to make even.
- Cut into 7 pieces and tile them onto a plate.
- Drizzle Ricos Queso Pronto Cheese and wasabi over the top.
- Enjoy!
Ricos Nacho Pizza
Ricos Nacho Pizza
Servings: 4
Ingredients
- 1 15oz Can Ricos Hot and Spicy Cheddar Cheese Sauce (As Directed On Can)
- 1 10" Pre-Cooked Pizza Shell
- 1 6oz Refried Beans
- 1 6oz Shredded Mexican Cheese Blend
- 1 8oz Shredded Chicken
- 1 4oz Pico De Gallo
- 1/2 Avocado Sliced into Eighths
Instructions
- Spread Beans Evenly on Pizza Shell
- Pour The Ricos Hot and Spicy Cheddar Cheese Sauce Over the Beans
- Spread The Shredded Chicken All Over
- Top With Shredded Cheese
- Bake In A 400F Oven For 8 Minutes Or Until Cheese Is Bubbly
- Top With Pico de Gallo
- Slice Into Eight Pieces and Place An Avocado Slice On Each Piece
- Enjoy
Ricos Jalapeño Poppers
Ricos Jalapeño Poppers
Servings: 2
Equipment
- 1 Air Fryer
- 1 Sauce Pot
Ingredients
- 4 Jalapeños Halved and seeds removed
- 1 cup Ricos Original Nacho Chips finely crushed
- 16 oz Plain cream cheese
- 2 Lime's zest
- 1 Lime Juiced
- 2 tbsp Ricos Pickled Jalapeños chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- 15 oz Can of Ricos Gourmet Nacho Cheese Sauce
- 12 oz Can of Ricos Pickled Jalapeño jar 1/2 the brine
Instructions
- Mix all the following ingredients in a bowl: The cream cheese, zest, and juice of the lime, chopped Ricos Pickled Jalapeños, garlic powder, onion powder and salt. Once combined, set aside for later.
- In a sauce pot, mix the Ricos Gourmet Nacho Cheese Sauce with the liquid from the Ricos Pickled Jalapeños jar. Heat on low and combine until very warm.
- Fill jalapeños with cream cheese mixture and press cheese side down into the crushed chips.
- Set air fryer at 350 degrees and cook for 10 minutes.
- Remove and enjoy dipped in Ricos Gourmet Cheese Sauce.
Ricos Chicken Mole Verde Nachos
Ricos Chicken Mole Verde Nachos
Servings: 4
Ingredients
- 1 14 oz Bag of Ricos Original Nacho Chips
- 1 15 oz Can of Ricos Gourmet Nacho Cheese Sauce
- 4 Chicken leg quarters
- 2 cups Chicken stock
- 1 Medium onion, sliced
- 4 Garlic cloves
- 1 Bunch of cilantro
- 2-3 Bay leaves
- 6 Tomatillos, husks removed
- 2 Serrano chiles
- 1/2 cup Sesame seeds
- 1/2 cup Pumpkin seeds
- 6 Whole clove spice
- 2-3 Romaine lettuce leaves
- 3 oz oil
- Salt & fresh ground pepper to taste
Instructions
- Season the chicken generously with salt and fresh ground pepper.
- Sear the chicken with the skin side down in a large shallow roasting pot over medium high heat until skin is brown and crispy.
- Turn the chicken over before adding the onion and garlic. Let sear for a couple minutes and add the stock.
- Cover the chicken with a tight-fitting lid and cook until chicken reaches an internal temperature of 165 °F.
- Remove from heat. Pull chicken out of pan to cool.
- Coat the chilies and tomatillos with oil, season with salt and pepper, and roast on a cookie sheet in an oven @ 350 °F for 15-20 minutes.
- Remove from oven, cover, and let cool.
Elote Walking Nachos
Elote Walking Nachos
Grilled corn nachos with Ricos Gourmet Nacho Cheese Sauce
Servings: 4 servings
Ingredients
- 15 oz Ricos Gourmet Nacho Cheese Sauce (as directed on can)
- 4 Ricos 3 oz bags of Ricos Original Nacho Chips
- 8 oz Grilled corn cut off the cob
- 4 oz Mexican crema
- 4 oz Chopped cilantro
- Tajin seasoning
Instructions
- Carefully cut along the edge of the nacho bag
- Pour desired amount of Ricos Gourmet Nacho Cheese Sauce on top of chips
- Add 2 oz of grilled corn
- Drizzle 2 oz Mexican crema over chips
- Sprinkle 2 oz chopped cilantro over chips
- Dash Tajin all over to your liking
- Enjoy!!!
Notes
Ricos Chili Dogs
Ricos Chili Dogs
Delicious chili dogs covered in Ricos cheese!
Servings: 4 servings
Ingredients
- 15 oz Ricos Gourmet Nacho Cheese Sauce (as directed on can)
- 4 oz Ricos Pickled Jalapeños
- 4 jumbo all beef hot dogs grilled
- 4 hot dog buns toasted
- 8 oz your favorite chili recipe
- 4 oz onion diced
Instructions
- Place dogs in buns
- Top with 2 oz chili
- Pour desired amount of Ricos Gourmet Nacho Cheese Sauce on top
- Add 1 oz diced onions
- Add jalapeños to your liking
- Enjoy!!!
Notes
Chilaquiles
Chilaquiles
Amazing Chilaquiles with Ricos Queso Blanco Cheese!
Servings: 4 servings
Ingredients
- 1 can Ricos Queso Blanco Cheese Sauce (as directed on can)
- 1 bag Ricos Original Nacho Chips
- 4 eggs
- 1 baby red pepper thinly sliced
- 1 radish thinly sliced
- 4 oz cilantro leaves
- 8 oz your favorite ranchero sauce recipe
- 4 oz queso fresco
Instructions
- In a medium-sized skillet over medium heat, bring 2 oz of the ranchero sauce to a boil.
- Toss the chips in the sauce and place them on a plate. Top with 1 oz cilantro and 1 oz queso fresco.
- In a small non-stick sauté pan, cook an egg to sunny side up or to your preferred liking.
- Top the chips with 2 oz Ricos White Queso Blanco Cheese.
- Add the egg on top of the chips.
- Top with radish and pepper.
- Repeat & Enjoy!!
Notes
Shrimp Nachos
Shrimp Nachos
Delicious shrimp nachos with Ricos Queso Blanco Cheese Sauce!
Servings: 4 servings
Ingredients
- 1 can Ricos Queso Blanco Cheese Sauce (as directed on can)
- 8-10 oz your Favorite Chili Lime Shrimp Recipes
- 8 oz Ricos Original Nacho Chips
- 2 oz Favorite Pico De Gallo
- 1 oz Chopped Green Onion
- 2 oz Dollop of Sour Cream
- Margarita of Choice!!!!
Instructions
- Pile nachos on the plate
- Add heated shrimp
- Top with Ricos Queso Blanco
- Add Pico & Scallions
- Top with sour cream
- Enjoy!!
Notes
Ricos Pulled Pork Sandwich
Ricos Pulled Pork Sandwich
Ricos Cheese Sauce makes a pulled pork sandwich even better!
Servings: 4 servings
Ingredients
- 1 can Ricos Gourmet Nacho Cheddar Cheese Sauce
- 16 oz your favorite pulled pork recipe
- 4 buns of your choice
- 1 white onion ¼ inch sliced (broken into rings)
- ½ cup pickled onions
- ¼ cup Ricos Pickled Jalapenos
- ¼ cup pickled red onion
- Ricos Pickles sliced thinly lengthwise
- BBQ sauce of your choice
Instructions
- Butter buns and toast to your liking.
- Warm Ricos Gourmet Nacho Cheddar Cheese Sauce
- Heat pulled pork
- Place 4 oz of pork on bottom bun
- Add 2-3 onion rings and as many pickles as desired on pork
- Add 2-3 Ricos Pickle slices
- Top with Ricos Gourmet Nacho Cheddar Cheese Sauce and BBQ sauce as desired
- Add 5-6 Ricos Pickled Jalapenos
- Add 1 Tablespoon pickled red onion
- Top with other bun
- Enjoy!!
Notes
Air Fryer Pumpkin Fries
Air Fryer Pumpkin Fries
Servings: 4 people
Equipment
- Air Fryer
Ingredients
- 1 small pumpkin
- 3 teaspoons arrowroot starch (corn or potato starch will also work)
- 2 teaspoons Extra Virgin Olive Oil
- 15 oz. can of Ricos Gourmet Nacho Cheese Sauce
- 1 teaspoon chile powder
- ¼ teaspoon garlic powder
- ¼ teaspoon ground chipotle powder optional
- flaked sea salt to taste
Instructions
- Using a very sharp knife, cut the pumpkin in half and scoop out the flesh and seeds. Cut the halves in half again and peel off pumpkin pieces using a vegetable peeler.
- Carefully slice the peeled pieces into ¼"- thick fries. Place the pumpkin fries in a large bowl and cover with cold water. Let the fries soak for least 30 minutes.
- Drain the fries, rinse and with pat dry.
- In large mixing bowl, add fries and top with arrowroot starch and olive oil. Mix well to make sure the fries are evenly coated.
- Sprinkle on the chile powder and garlic powder and toss again until evenly distributed.
- Spread fries in a single layer on the prepared baking sheets.
- Place fries in air fryer in a single layer. Bake for 15-20 minutes at 400 °F, flipping once halfway through, until the fries are golden brown and crisp.
- Top the fries with Ricos Gourmet Nacho Cheese Sauce and spices to taste. Enjoy!
Notes
Kiolbassa Chorizo Cheese Nachos
Kiolbassa Chorizo Cheese Nachos
Servings: 15 people
Ingredients
- 2 15 oz Ricos Aged Condensed Cheddar Cheese Sauce
- 14 oz Ricos Original Nacho Chips
- 12 oz Kiolbassa Mexican Style Chorizo
- 1 cup diced tomatoes & green chiles or salsa
Instructions
- Remove chorizo from casing before cooking. Once complete, brown chorizo in a skillet and drain.
- Combine Ricos Aged Condensed Cheddar Cheese Sauce, cooked chorizo, and diced tomatoes & green chiles in a 5-6 qt slow cooker.
- Cover and cook on high heat until desired temperature is reached. Stir periodically.
- Reduce slow cooker to low heat to keep dip warm.
- Serve with Ricos Original Nacho Chips. Enjoy!
Notes
Ricos Condensed Aged Cheddar Cheese Sauce
Ricos Chili Meat and Cheese Nachos
Ricos Chili Meat and Cheese Nachos
Servings: 4
Ingredients
- 1 15 ounce can of Ricos Cheese Sauce (use your favorite flavor!)
- 8 oz Ricos Original Nacho Chips
- 1 lb lean ground beef
- 3/4 cup finely chopped white onion
- 1/2 cup finely chopped red bell pepper
- 4 cloves garlic, chopped
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 2 tsp dried oregano
- 1 tsp ground coriander
- 1 14 ounce can diced tomatoes
- 1/4 cup water
Instructions
- Preheat oven to 350 degrees F.
- Cook beef, onion, bell pepper and garlic in a large skillet over medium-high heat, crumbling the beef with a spatula, until the meat is browned, 8 to 10 minutes.
- Stir in chili powder, cumin, oregano and coriander; cook, stirring, for 30 seconds.
- Add tomatoes (with their juice) and water and simmer for 5 minutes.
- Top chips with the chili and cheese. Bake until the cheese is warmed, about 7 minutes.
Pickle Pop Martini
Pickle Pop Martini
Servings: 1 person
Ingredients
- 3 oz Pickle Juice
- 3 oz Enchanted Rock Vodka
- 2 cups ice
- Frozen pickle, for garnish
- Ricos Stadium Pickle Popcorn, crushed, for rimming
- 2 oz pickle juice, for rimming
Instructions
- Skewer a couple of pickles and place in freezer for about 30 minutes to get them nice and cold.
- In a mini food processor, crush up some Ricos Stadium Pickle Popcorn, to use for the rim of the martini glasses. Pour onto a small plate.
- Pour the 2 oz of pickle juice on a small plate. Dip your martini glasses in the pickle juice to wet the rims.
- Then dip your martini glass in the crushed popcorn to coat the rim.
- In a cocktail shaker, add the ice, pickle juice and Enchanted Rock vodka. Shake for 30 seconds. Then carefully pour into your martini glasses.
- Garnish with your frozen pickle (and skewer a couple of pieces of popcorn on top!).
- Enjoy and always drink responsibly!
Notes
Recipe & Images submitted by Taylor Bradford Blog
Dill Pickle Soup
Dill Pickle Soup
Servings: 4
Ingredients
- 2 tbsp butter
- 1 onion (medium)
- 1 carrot (large stick)
- 1 Ricos Dill Pickle in a Pouch (diced)
- 4 tbsp Pickle Juice (from pouch)
- 5 cups broth (vegetable or chicken)
- 3 potatoes (cubed)
- 4 1/2 tbsp sour cream
- 1 1/2 tbsp flour
- 1 tsp salt
- 1/4 tsp pepper
- 4 tbsp dill (chopped)
Instructions
- Add broth to a large pot, bring to a boil.
- Once boiling, add diced potatoes, reduce heat to medium, cook for 10 minutes.
- While vegetables are cooking, in a medium bowl whisk together sour cream, flour and 3 tablespoons of dill pickle juice.
- Add sautéed vegetables, sour cream mixture into the pot with potatoes, add salt & pepper and cook for another 5 minutes or until potatoes are tender.
- Remove from the heat and serve.Garnish with fresh chopped dill.
Notes
Chili Lime Popcorn
Chili Lime Popcorn
Servings: 2
Ingredients
- 2 4.25oz bag Ricos Butter Popcorn
- 1/2 tsp hot pepper sauce
- 2 tsp fresh lime juice
- 1/2 tsp lime zest
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1 4-pack Ricos Nacho Cheese Portion Cups (optional)
Instructions
- Pre-heat oven to 250° F.
- In a large mixing bowl combine hot pepper sauce, lime juice, chili powder, and salt. Stir well.
- In a large mixing bowl, add popcorn and sprinkle mixture over popcorn. Mix well in bowl.
- On a large cookie sheet, spread popcorn evenly to one layer. Bake for 10 minutes.
- Place mixture in large bowl, sprinkle lime zest over top and serve.For an added flavor fun, dip your popcorn in Ricos Nacho Cheese!
Notes
Ricos Butter Popcorn
Amber Lager Chili con Ricos
Amber Lager Chili con Ricos
Servings: 10 people
Ingredients
- 1 15 oz Ricos Aged Condensed Cheddar Cheese Sauce
- 12 oz Alamo Amber Lager
- 1 lb ground beef
- 1 lb pork sausage
- 28 oz crushed tomatoes
- 28 oz black beans drained & rinsed
- 1 cup diced onion
- 2 cloves garlic minced
- 2 tbsp tomato paste
- 2 tbsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp Mexican Oregano
- 1 tbsp chopped cilantro
Instructions
- Sauté onions, garlic, beef and sausage in a pot on medium high heat.
- Lower heat and add tomato paste, crushed tomatoes and spices and stir occasionally.
- Add Alamo Amber Lager beer and bring to a simmer until chili becomes thick.
- Add black beans and Ricos Cheese Sauce and mix until combined.
- Garnish with chopped cilantro.
Notes
Ricos Condensed Aged Cheddar Cheese Sauce
Roy “Big Country” Nelson’s Fighter Nachos
Roy “Big Country” Nelson’s Fighter Nachos
Servings: 4 people
Ingredients
- 1 15oz can Ricos Gourmet Nacho Cheese Sauce
- 1 14oz bag Ricos Nacho Chips
- 1 lb ground bison
- 1 tbsp garlic powder
- 1 tbsp Garlic Jalapeno Seasoning
Instructions
- In a bowl mix seasonings into the ground bison until well blended.
- In a slightly oiled skillet brown ground bison until thoroughly cooked and drain.
- Heat Ricos Gourmet Nacho Cheese Sauce in a small pot over medium heat or microwave safe bowl on High for 1-2 mins stirring every 30 seconds until desired heat is reached.
- Layer Ricos Nacho Chips on a platter, top with Ricos Gourmet Nacho Cheese Sauce and seasoned Bison and repeat.
- Serve with sliced jalapenos or any of your favorite toppings like Guacamole, Pico de Gallo or Sour Cream.
Video
Notes
Ricos Gourmet Nacho Cheese Sauce
Ricos Original Nacho Chips
Roy “Big Country” Nelson
Roy “Big Country” Nelson is an America MMA fighter competing in the heavyweight division of Bellator MMA. He is a UFC The Ultimate Fighter Champion, IFL Grand Prix Champion and 3-Time IFL Champion. He is also a proud family man, and a dedicated Ricos Brand Ambassador.
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