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Shrimp Skillet Nachos

Shrimp Skillet Nachos

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5 from 1 vote

Shrimp Skillet Nachos

Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Cuisine: Mexican
Servings: 8 people

Ingredients

  • 1 lb Extra Large shrimp (raw, shell and tail-off), thawed and pat dry
  • 1 oz taco seasoning mix (original)
  • 1 tbsp vegetable oil
  • 1 large and juicy lime, divided
  • 2 8 oz bags tortilla chips (one purple and one yellow)
  • 1 15 oz can Ricos Gourmet Nacho Cheese Sauce
  • 1 cup Mexican blend cheese or other, shredded (optional)
  • 1 small avocado, chopped
  • 1/2 cup chopped tomatoes
  • 1/4 cup chopped red onions (optional)
  • 1 Serrano pepper, sliced (or jalapeno if preferred)
  • chopped cilantro

Instructions

  • Preheat oven to 350º F.
  • Season shrimp with the taco seasoning mix in a medium bowl.
  • Then, heat a medium ovenproof skillet over medium heat, add oil, and cook shrimp for about 2 minutes on one side and turn to cook another 2 minutes.
  • Squeeze on half of a lime and place on a plate or in a bowl.
  • Layer a thick layer of chips, both purple and yellow, in the same skillet used to cook the shrimp.
  • Drizzle the nacho cheese over the chips, spoon on half of the cooked shrimp, and scatter on the shredded cheese. Repeat layering once more.
  • Next, bake for about 5-10 minutes, or until hot and cheese is melted.
  • Remove from the oven, top nachos with avocado, tomatoes, red onion, pepper, and chopped cilantro, and squeeze the other half of the lime over the garnishes.

Notes

Nachos must be served warm and can be topped with sour cream.
Recipe & Images submitted by Easy And Delish Blogger Denise Browning
Savory Sausage and Cheese Tarts

Savory Sausage and Cheese Tarts

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5 from 1 vote

Savory Sausage and Cheese Tarts

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Dish
Cuisine: American
Servings: 3 people

Ingredients

  • 1 package Gluten free Puff Pastry - at least 2 sheets
  • 1 lb Mild Italian Sausage
  • 4 oz cream cheese (softened)
  • 1 can Ricos Queso Blanco
  • Cherry Tomatoes - cut in halves or quarters

Instructions

  • Preheat your oven to 375 degrees and prepare your 4 inch tart pans and set them aside. While the pans are non-stick, I've found that spraying them with cooking spray helps remove them a lot easier.
  • Cook your ground Italian Sausage until fully brown. While the sausage is cooking roll out your puff pastry until it's the desired thickness. Potato starch or any gluten free flour will make it easier to roll out. I used the outer part of the tart dish to punch out the blanks to insert in the pans. You can also just cut a circle or square slightly larger than the pan and insert your dough. Set aside.
  • In a medium bowl mix together your softened cream cheese and your Ricos Queso Blanco and mix until smooth.
  • Place your cooked sausage in the bottom of each of your tart dishes.
  • Top each tart with your cheese mixture and cut tomatoes. Place in your pre-heated oven and bake for 20-25 minutes.
  • Cool on a bakers rack for ten minutes before removing from the tart pan. Serve warm!

Notes

Recipe & Images submitted by Week99er Blogger Becky
Queso Blanco Spinach and Artichoke Chicken Quesadillas

Queso Blanco Spinach and Artichoke Chicken Quesadillas

 

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5 from 1 vote

Queso Blanco Spinach and Artichoke Chicken Quesadillas

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Dish
Cuisine: Mexican
Servings: 2 people

Ingredients

  • 1 can Ricos Queso Blanco Cheese Sauce
  • 1 package (10oz) frozen chopped spinach, thawed, well drained
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • Cooked diced chicken
  • flour tortillas

Instructions

  • Combine Ricos Queso Blanco Cheese Sauce, spinach, artichoke hearts, onion powder, and garlic powder.
  • Microwave on high, stirring after each minute until mixture is well blended.
  • Layer a flour tortilla, dip, chicken, and another flour tortilla.
  • Cook on a griddle or in a skillet until tortilla is golden brown on each side, flipping once.
  • Cool slightly, slice in wedges, and serve.

Notes

Recipe & Images submitted by Julie Measures
Pickle Pop Martini

Pickle Pop Martini

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0 from 0 votes

Pickle Pop Martini

Prep Time5 mins
Total Time5 mins
Servings: 1 person

Ingredients

  • 3 oz Pickle Juice
  • 3 oz Vodka
  • 2 cups ice
  • Frozen pickle, for garnish
  • Ricos Butter 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 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 in the crushed popcorn to coat the rim.
  • In a cocktail shaker, add the ice, pickle juice and 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
Nacho Grilled Corn on the Cob

Nacho Grilled Corn on the Cob

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5 from 1 vote

Nacho Grilled Corn on the Cob

Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Cuisine: Mexican
Servings: 5 people

Ingredients

  • 2-3 tbsp olive oil
  • salt to taste
  • ground black pepper to taste
  • 5 ears fresh corn, cleaned
  • 10 tbsp Ricos Gourmet Nacho Cheese Sauce (2 Tablespoons per ear of corn, or more if desired)
  • pico de gallo (chopped red onion, jalapeno, cilantro, and tomatoes) (1 Tablepsoon per ear of corn)
  • 1/2-3/4 cup crumbled queso fresco or cotija
  • ancho chili powder to taste (optional)
  • 5 lime wedges (optional)

Instructions

  • Heat a grill pan over medium-high heat. In a small bowl, combine the vegetable oil, salt, and ground pepper to taste.
  • When the pan is hot, brush the corn with the seasoned oil and then grill all sides until the corn is charred and cooked (8-12 minutes total).
  • Serve corn slathered/topped with warm nacho cheese sauce, pico de gallo, and crumbled queso fresco.
  • If desired, you can sprinkle on a bit of chili powder and lime juice.

Notes

Although this nacho grilled corn on the cob is a feast by all itself, you can also serve as a side for barbecue or grilled meats.
Recipe & Images submitted by Easy and Delish Blogger Denise Browning
Mexican Street Corn Nachos

Mexican Street Corn Nachos

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5 from 1 vote

Mexican Street Corn Nachos

Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Cuisine: Mexican
Servings: 4 people

Ingredients

  • 4 whole ears of corn, shucked & grilled
  • Ricos Gourmet Nacho Cheese Sauce
  • Ricos Queso Blanco Cheese Sauce
  • fresh cilantro
  • Lime wedges (for drizzle & garnish)
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 1/2 cup Cotija cheese, crumbled
  • 1 bag tortilla chips
  • salt & pepper

Instructions

  • Remove corn from the husk and lightly coat with olive oil, salt, and pepper.
  • Grill the corn over medium heat until browned.
  • Remove the corn from the grill and keep warm.
  • In a mixing bowl, combine cotija cheese, sour cream, mayo, chili powder, and cilantro.
  • Coat the grilled corn with the above mixture.
  • Remove corn from the cob.
  • Spread tortilla chips on a plate or baking sheet and drizzle with nacho cheese and queso.
  • Top the nachos with the grilled corn, then top with additional cilantro and crumbled cotija.
  • Garnish with lime and lime zest if desired.
  • Place in oven at 350 degrees for 5 minutes to warm.* (*Prepare the Mexican street corn nachos on a baking sheet if you decide to do this step.)

Notes

Recipe & Images submitted by The Southern Thing Blogger Dara
Mexican Chicken Spaghetti

Mexican Chicken Spaghetti

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0 from 0 votes

Mexican Chicken Spaghetti

Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Main Dish
Cuisine: Italian, Mexican
Servings: 10 people

Ingredients

  • 2 tbsp melted butter
  • 16 oz thin spaghetti
  • 15 oz can Ricos Premium Cheddar Cheese Sauce
  • 21 oz cream of chicken soup (two cans)
  • 1 cup chicken broth
  • 4 tbsp hot sauce optional
  • 2 tsp chili powder
  • 1 tsp Mexican oregano
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 4 cups cooked chicken chopped
  • 14 oz diced tomatoes undrained
  • 4 oz green chiles undrained
  • 1/2 cup black olives sliced

Instructions

  • Preheat oven to 350 degrees. Spread the melted butter in a 9x13 baking dish.
  • Prepare spaghetti according to package directions to al dente. Drain, leaving a small amount of pasta water in the pot. Return the pasta to the pot.
  • Add the cheese sauce, cream of chicken soup, and chicken broth to the pasta. Stir until smooth and creamy. Add the spices and stir.
  • Fold in the cooked chicken, tomatoes, green chiles, and black olives.
  • Transfer the mixture to the buttered baking dish. Bake uncovered for 30 minutes until hot and bubbly.

Notes

Recipe & Images submitted by Buy This Cook That Blogger Teri
Fiesta Queso Burger Tostadas

Fiesta Queso Burger Tostadas

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0 from 0 votes

Fiesta Queso Burger Tostadas

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Cuisine: Mexican
Servings: 4 people

Ingredients

  • 2 tbsp vegetable oil
  • 1/4 small white or yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 lb lean ground beef or turkey
  • 1 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp tomato paste
  • 1 lime, juiced
  • 4 yellow corn tostadas
  • 8 tbsp Ricos Gourmet Nacho Cheese Sauce
  • 8 tbsp pico de gallo (chopped onion, jalapeno, cilantro, and tomatoes)
  • 1 cup chopped red cabbage
  • 1 avocado, sliced
  • cilantro, chopped (optional)

Instructions

  • Heat a large skillet over medium heat, add oil and cook onion for about 3 minutes, stirring occasionally.
  • Then, add garlic and let cook for about 1 minute, stirring every now and then. Do not let brown!
  • Season ground beef with salt and pepper and cook for for 3 minutes.
  • Add tomato paste and let cook additional 3-4 minutes, stirring occasionally. Stir in lime juice!
  • To arrange the dish, place corn tostadas on a plate, and spread 2 tablespoons of warm Ricos Gourmet Nacho Cheese Sauce on top of each of the 4 tostadas.
  • Next, spoon about 1/4-1/3 cup cooked ground beef on top of each tostada.
  • Add about 2 tablespoons of pico de gallo and 1/4 cup chopped red cabbage on top, as well as a few slices of avocado and chopped cilantro. Serve immediately!
  • If desired, additionally serve with sour cream or lime wedges, and your favorite drink.

Notes

Recipe & Images submitted by Easy and Delish Blogger Denise Browning
Crunchy Taco Bowls

Crunchy Taco Bowls

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0 from 0 votes

Crunchy Taco Bowls

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Cuisine: Mexican
Servings: 6 people

Ingredients

  • 1 lb lean ground beef, browned and drained
  • 1 packet taco seasoning
  • 3/4 cup Water
  • 15 oz can diced tomatoes
  • 15 oz can Ricos Nacho Cheddar Cheese Sauce
  • 24 wonton wrappers (or tortillas)
  • sour cream, avocado, and cilantro for garnish

Instructions

  • Preheat oven to 350 degrees F. Coat a 12 cup muffin tin with cooking spray.
  • Brown and drain ground beef.
  • Add taco seasoning and water, completing directions on packet.
  • Start by lining the muffin tin with a layer of wonton wrappers.
  • Next, layer shredded lettuce in each muffin tin.
  • Follow with a spoonful of the beef mixture in each tin.
  • Add diced tomatoes to your liking.
  • Add 1 tablespoon of Ricos Gourmet Nacho Cheddar Cheese Sauce
  • Bake for 10-12 minutes.
  • Serve immediately with toppings of choice. Sour cream, avocado, and cilantro are perfect toppings!

Notes

Recipe & Images submitted by Maune Legacy Blogger Jennifer
Chili Pie Popcorn

Chili Pie Popcorn

Print Recipe
5 from 1 vote

Chili Pie Popcorn

Prep Time5 mins
Total Time5 mins
Cuisine: American
Servings: 4 people

Ingredients

  • 2 bags Ricos Popcorn – White Cheddar Flavor
  • 4 tsp chili powder
  • 2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1-2 cups chili cheese corn chips
  • 1/2 cup shredded cheddar cheese
  • 1 tbsp green onions

Instructions

  • In a large bowl pour out both bags of Ricos Popcorn in white cheddar flavor.
  • Add the chili powder, cumin, and cayenne pepper and mix thoroughly.
  • Next, add the cheddar cheese and corn chips and mix thoroughly.
  • Lastly add the green onions and mix.
  • Serve immediately.

Notes

Recipe & Images submitted by The Tip Toe Fairy
Cheesy Taco Pasta

Cheesy Taco Pasta

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0 from 0 votes

Cheesy Taco Pasta

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Cuisine: Italian
Servings: 2 people

Ingredients

  • 1 pound box rotini pasta
  • 1 15 oz Ricos Gourmet Nacho Cheddar Cheese Sauce
  • 14.5 oz can petite diced tomatoes, drained
  • 1/2 cup milk
  • 1 packet taco seasoning
  • 1 pound ground beef
  • Toppings pick your favorite
  • 3.8 oz can sliced black olives, drained
  • 1 tomato, diced
  • 1 avocado, diced
  • 4.5 oz bag tortilla strips
  • cilantro, finely chopped
  • 1 serrano, sliced

Instructions

  • Cook pasta according to box directions in a medium pot and drain.
  • As the pasta cooks, brown ground beef in a large saute pan on a medium-high heat. Add the taco seasoning and finish cooking ground beef according to packaged seasoning directions.
  • Add in the drained canned tomatoes and stir until it begins to simmer. Move the meat to a plate.
  • Return saute pan to stove, turn down the heat slightly, and add your Ricos Gourmet Nacho Cheddar Cheese Sauce and half cup of milk. Stir frequently to avoid cheese burning or sticking until sauce is creamy.
  • Remove from heat. Add the meat back into pan and add the cooked pasta. Stir all ingredients together.
  • Add your favorite taco toppings. We used a diced avocado, tortilla strips, black olives, serrano pepper, a fresh diced tomato and some freshly chopped cilantro.
  • Serve.

Notes

Recipe & Images submitted by Simply Made Recipes Amber
Cheesy Sweet Pepper Nachos

Cheesy Sweet Pepper Nachos

 

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5 from 1 vote

Cheesy Sweet Pepper Nachos

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Cuisine: American, Mexican
Servings: 8 people

Ingredients

  • 16 oz mini sweet peppers
  • 1 cup cooked & sliced, grilled chicken
  • 1/2 cup black beans, rinsed and drained
  • 1 15 oz can Ricos Gourmet Nacho Cheese
  • 1/2 cup cooked brown rice and quinoa
  • 1/4 cup chopped green onion
  • 1/4 cup chopped cilantro
  • sour cream
  • salsa

Instructions

  • Preheat the oven to 350*.
  • Slice the peppers lengthwise and cut the seeds out.
  • Place them on a cast iron skillet or a sprayed baking dish.
  • Fill the peppers with chicken and beans.
  • Evenly add scoops of cheese throughout the dish.
  • Bake for 10 minutes.
  • Carefully remove, use a brush and spread the cheese out so that all of the peppers are evenly coated.
  • Place back in the oven for an additional 5-10 minutes.
  • Carefully remove, add the rice, green onions, and cilantro.
  • Serve with salsa and sour cream.

Notes

Recipe & Images submitted by Mommy Hates Cooking Blogger Kristy Stills
Bacon Cheeseburger Soup

Bacon Cheeseburger Soup

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5 from 1 vote

Bacon Cheeseburger Soup

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 8

Ingredients

  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 small onion (diced)
  • 3 tsp garlic, minced
  • 3 tbsp flour
  • 2 cups milk
  • 2 cups chicken broth
  • 1/2 pound cooked bacon, crumbled
  • 1 pound cooked ground beef
  • 1 tsp dried parsley
  • 1 tsp worcestershire sauce
  • 1 15 oz can Ricos Condensed Cheddar Cheese
  • salt & pepper
  • Shredded cheddar, green onions, sliced tomatoes, sliced dill pickles for garnish optional

Instructions

  • In a large pot heat olive oil and melt butter.
  • Once butter is melted add carrots, celery, onion, and garlic.
  • Cook over medium high heat, stirring frequently for 5 minutes or until onions are translucent.
  • Mix in flour. Stir for an additional 2 to 3 minutes.
  • Slowly whisk in milk and broth until slightly thickened.
  • Bring to boil and let simmer for 10 minutes. Add in cheese and whisk until velvety smooth.
  • Add in parsley, Worcestershire sauce, cooked hamburger meat, and cooked bacon. Heat until warm.
  • Sprinkle with cheese and green onions. Add your favorite toppings. Serve with chips or crackers. Eat and enjoy!

Notes

Recipe & Images submitted by Easy Peasy Pleasy Blogger Lacie
Loaded Cheese Dip

Loaded Cheese Dip

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0 from 0 votes

Loaded Cheese Dip

Prep Time5 mins
Cook Time2 mins
Total Time7 mins
Cuisine: American
Servings: 6 people

Ingredients

  • Few strips of bacon
  • Chopped tamed jalapeños
  • fresh cilantro

Instructions

  • Purchase Ricos Gourmet Nacho Cheese Sauce and heat it up.
  • Toss a few strips of bacon, chopped tamed jalapeños, and fresh cilantro on top.
  • Serve it with store-bought frozen pretzels and wings plus a bag of chips and store-bought guacamole.

Notes

Recipe & Images submitted by Global Munchkins
Creamy Cheesy Potato Soup

Creamy Cheesy Potato Soup

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5 from 1 vote

Creamy Cheesy Potato Soup

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 8

Ingredients

  • 3 pounds red potatoes quartered
  • 4 cups vegetable broth
  • 4 cups Water
  • 2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp dried oregano
  • 1/4 tsp black pepper
  • 2 cans Ricos Premium Cheddar Cheese Sauce
  • optional green onions

Instructions

  • Place quartered potatoes in a stock pot.
  • Pour in vegetable broth, water, and seasonings over the potatoes. Mix well.
  • Bring to a boil. Cover, and let simmer for 20 minutes. Stir occasionally.
  • Using a blender or immersion blender, blend the soup until smooth.
  • Mix in the two cans of Ricos Premium Cheddar Cheese Sauce. Cover and let simmer an additional 20 minutes. Mix occasionally.
  • Serve hot with a hunk of crusty french bread.

Notes

For the slow cooker:
Combine all of the ingredients, except for the cheese. Cook on low 4-6 hours. Blend up the soup as directed. Mix in the two cans of Ricos Premium Cheddar, cover, and let cook for another 30 minutes.
For the Instant Pot:
Combine all ingredients, except for the cheese. Cook on high pressure for 10 minutes. Blend up the soup as directed. Turn your pot to saute and mix in the two cans of Ricos Premium Cheddar. Let simmer 10 minutes and serve.
Recipe & Images submitted by Aileen Cooks Blogger Aileen
Cheesy Touchdown Loaded Potato Skins

Cheesy Touchdown Loaded Potato Skins

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5 from 1 vote

Cheesy Touchdown Loaded Potato Skins

Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Cuisine: American
Servings: 4 people

Ingredients

  • 1 15oz can Ricos Condensed Cheddar Cheese
  • 4 large potatoes, scrubbed and dried
  • 1/4 cups chives
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • crumbled bacon

Instructions

  • Preheat oven to 425. Place potatoes in a dish and prick all over with a fork. Microwave on high for 5 minutes. Transfer potatoes to a sheet pan. Brush potatoes with olive oil. Bake until tender, 10 to 15 minutes.
  • Meanwhile, in a large skillet over medium-high heat, cook bacon until crisp.
  • When potatoes are cool, cut in half lengthwise. Using a spoon, remove middle, leaving a 1/4" thick shell. Add skins back to the sheet pan and brush with oil, garlic powder and salt mixture. Bake until golden and crisp, 4 to 5 minutes per side.
  • Reduce oven temperature to 375º. Fill the potatoes with Ricos Condensed Cheddar Cheese (mixed correctly). Bake 10 minutes.
  • To finish off your cheesy loaded potato skins, top with bacon, a spoonful of sour cream, and diced chives. Serve immediately.

Notes

 
 
Recipe & Images submitted by Love Peace Beauty Blogger Erin
Air Fryer Mac And Cheese Balls

Air Fryer Mac And Cheese Balls

 

Print Recipe
5 from 1 vote

Air Fryer Mac And Cheese Balls

Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Cuisine: American
Servings: 6 people

Ingredients

  • 6 cups macaroni noodles cooked and cooled
  • 1 cup Shredded Cheese of your choice
  • 1 can Ricos Gourmet Nacho Cheese Sauce
  • 1 can Ricos Queso Blanco Cheese Sauce
  • 1 cup flour
  • 1 cup milk
  • 1 cup Panko Breadcrumbs
  • 3 eggs beaten

Instructions

  • In a large mixing bowl, combine the macaroni noodles, cheese, and Ricos Cheese- mix well.
  • Using a large spoon or ice cream scoop, scoop the macaroni onto a cookie sheet and place in the refrigerator for 30 minutes, or the freezer for 10 minutes.
  • Pull them out of the refrigerator or freezer, and roll them into balls.
  • Dip the mac and cheese balls into the milk, then flour, then egg, and finally the bread crumbs.
  • Place the mac and cheese balls into your air fryer in a single layer, and fry at 390 degrees for 8-10 minutes per batch.
  • Eat them immediately without telling your kids and ignoring all finger burns.
  • You can also heat up some additional Ricos Cheese for dipping, feel free to mix in a bit of salsa too for a different taste.

Notes

Recipe & Images submitted by Seasonal Memories Blogger Pickett Nikila
Ricos Halloween Monster Munch

Ricos Halloween Monster Munch

Print Recipe
5 from 1 vote

Ricos Halloween Monster Munch

Prep Time10 mins
Cook Time3 mins
Total Time13 mins
Servings: 3 people

Ingredients

  • 1 4.4oz bag Ricos Cheddar Popcorn
  • 1 cup Melted White Chocolate
  • 1/4 cup candy corn
  • 1/4 cup Halloween sugar candy
  • 1 tube Cake icing (black or orange)

Instructions

  • Spread Ricos Popcorn evenly on cookie sheet.
  • Drizzle melted white chocolate over popcorn evenly.
  • Drizzle cake icing in opposite direction over popcorn evenly.
  • Sprinkle candy corn and sugar candy over popcorn.
  • Let dry. Serve in party bowl.
Nacho Pizza Bombs

Nacho Pizza Bombs

Print Recipe
5 from 1 vote

Nacho Pizza Bombs

Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Servings: 6 people

Ingredients

  • 2 13.8oz refrigerated pizza crusts
  • 1 15oz can Ricos Gourmet Nacho Cheese Sauce
  • 14-16 cubes mild cheddar cheese
  • 4-6 strips bacon (cooked & diced)
  • 1 Jalapeno (chopped)
  • 1/2 cup olive oil
  • 1 TBSP red pepper flakes
  • 2 cloves garlic chopped
  • salt & pepper (to taste)
  • 1/4 cup Cilantro (chopped)
  • 1/4 cup parsley (chopped)

Instructions

  • Place a pizza stone on the center rack of the oven (NOTE: this is needed in order to bake pizza bombs evenly). Preheat oven to 400 degrees F and then line a baking sheet with parchment paper. Set aside.
  • Roll the refrigerated pizza crust on a flat surface. Using a 3.75-inch round cookie cutter, cut about 7-8 discs from each pizza crust. You will end up with about 14-16 discs.
  • Fill the center of each with 1 teaspoon nacho sauce, top with 1 cube of cheddar, a few pieces of chopped bacon, chopped jalapeno, and a sprinkle of chopped cilantro/parsley. Then, lightly brush around the outer rim of the discs with water. Bring the moistened edges of the discs towards the center, lightly pleating to form a tight enclosure, and pinch to seal.
  • Insert a long wood skewer dipped in flour through the center of the roof layer of the pizza bomb in order to make a hole for steam to vent.
  • Place on the lined baking sheet, spacing them about 2 inches apart. In a small bowl, mix oil, pepper flakes, garlic, and a pinch of salt and pepper each.
  • Heat in the microwave for about 40-60 seconds. Brush the Nacho Pizza Bombs with the heated mixture. Place baking sheet on top of the pizza stone and bake for about 15-18 minutes or until cooked and lightly golden brown. Remove from the oven and brush them again with the oil mixture.

Notes

Recipe & Images submitted by Denise Browning at Easy and Delish
Cheese Steak Stuffed Bread

Cheese Steak Stuffed Bread

 

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4.5 from 2 votes

Cheese Steak Stuffed Bread

Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Servings: 6 people

Ingredients

  • 1 TBSP butter
  • 1 green pepper (sliced thin)
  • 1 red pepper (sliced thin)
  • 1/2 yellow onion (sliced thin)
  • 1 15oz can Ricos Queso Blanco Cheese Sauce
  • 2 lbs steak (sliced thin)
  • 2 tube packages crescent rolls (or biscuits)

Instructions

  • Preheat oven to 375º.
  • In a large pan sauté onions and peppers in butter until they are soft.
  • Add the steak to the pan and cook through.
  • Add the cheese sauce and combine.
  • Remove pan from heat and set aside.
  • Cut the crescent roll sheets into squares.
  • Put about TBSP of the mixture onto each square. Fold the crescent roll dough over and crimp sides with a fork.
  • Bake for 10-12 minutes until golden brown.

Notes

Recipe & Images submitted by Jenn at Ever After In The Woods

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