Browse Our Top Recipes
Buffalo Chicken Pull Apart Buns
Buffalo Chicken Pull Apart Buns
Servings: 12 Sliders
Ingredients
- 12 Sweet Hawaiian slider buns
- 1 Can Ricos Hot and Spicy Cheese Sauce
- 1/2 Jar Ricos Jalapenos (chopped, reserve juice)
- 3 Cups Buffalo chicken strips Diced
- 2 tbsp Butter Melted
Instructions
- Remove the top of the rolls and place the bottom section in a 9x12 inch (23x30 cm) baking dish
- Mix the cheese, chicken, jalapeños, and juice well
- Place the top half of the rolls on top and brush evenly with melted butter
- Bake in a preheated oven for 20-25 minutes, until hot and the rolls have heated through
- Remove from oven, cool slightly before serving
- Pull apart and enjoy!
Bagel Bites
Bagel Bites
Ingredients
- 1 15oz Can Ricos Gourmet Nacho Cheese Sauce (as directed on can)
- 8-10 Of your favorite Bagel Bites
Instructions
- Heat Bagel Bites as directed
- Dip into Heated Ricos Gourmet Nacho Cheese Sauce
- Enjoy!!!
Cheesy Macaroni and Cheese
Cheesy Macaroni and Cheese
Servings: 4
Ingredients
- 1 15oz Can Ricos Gourmet Nacho Cheese Sauce
- 10 oz Milk
- 1/2 lb Dried macaroni noodles (cooked according to package instructions, don’t forget to salt the water!)
- 1 Cup Crushed Ricos Nacho Chips
- 1 12oz Jar Ricos Jalapeños chopped (save the liquid)
Instructions
- Preheat an oven to 350F
- In a sauce pot heat the cheese, milk, jalapeños, and the juice slowly while stirring constantly
- Add cooked macaroni, stir well
- Pour into a oven proof dish and top with crushed chips
- Bake for approx. 20 minutes
- Enjoy!
Jalapeño Popper Dip
Jalapeño Popper Dip
Servings: 8
Ingredients
- 1 Can Ricos Gourmet Cheese Sauce
- 1 8oz Cream cheese softened
- 6-8 Slices Bacon
- 1 Jar Ricos pickled jalapeños & half the Juice
Toppings
- 1 Cup Ricos Nacho Chips crushed
- Half of the Cooked Bacon
- 1/4 Cup Diced green onion
Instructions
- Preheat oven to 350*F.
- Spray 8x8 casserole dish and set aside.
- In a food processor blend cream cheese until smooth
- Add to cream cheese mixture: bacon, sour cream, and jalapeños.
- Pulse to combine
- Transfer mixture to baking dish.
- Sprinkle chips all over the top of the dip.
- Bake the dip for 10-15 minutes or until bubbly
- Pull out and add bacon & green onion
- Enjoy with Ricos Nacho Chips
Ricos Home Made Kettle Corn
Ricos Home Made Kettle Corn
Ingredients
- 1 4.4oz bag Ricos Buttered Popcorn
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3 tbsp fine kosher salt
Instructions
- Mix sugars and salt in a medium-size mixing bowl.
- Place popcorn in individual bowls and sprinkle popcorn with desired amount of seasoning.
- Enjoy!
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.
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