Browse Our Top Recipes
Ricos Brisket Queso
Ricos Brisket Queso
Servings: 6 people
Ingredients
- 1 15oz can Ricos Gourmet Nacho Cheese Sauce
- 1/4-1/2 lb cooked brisket (shredded or chopped)
- 2 tbsp Ricos Jalapeño slices (diced)
- 1 14oz bag Ricos Nacho Chips
Instructions
- Heat Ricos Gourmet Nacho Cheese Sauce in a medium pot. Add shredded brisket and diced jalapenos. Warm until desired heat is reached. Stir often. Serve in heat-safe bowl.
- Serve with Ricos Nacho Chips and enjoy.
Notes
Ricos Gourmet Nacho Cheese Sauce
Ricos Sliced Jalapenos 1gal
Ricos Original Nacho Chips
Ultimate Sheet Pan Taco Pizza
Ultimate Sheet Pan Taco Pizza
Servings: 12
Ingredients
- 1 refrigerated pizza dough
- 1 lb hamburger meat
- 1 package taco seasoning
- 1 15 oz can Ricos Gourmet Nacho Cheese Sauce
- 1 16 oz can refried beans optional
- 2 cups Shredded Cheese mexican blend
- 1 1/2 cups lettuce chopped
- 1 tomato chopped
- 1 can black olives sliced
- 1-2 jalapenos sliced
- salsa optional topping
- guacamole optional topping
Instructions
- Preheat oven according to pizza dough package directions. Using a 18x13x1 inch sheet pan follow directions for baking the pizza crust.
- While oven preheats and crust bakes, cook 1 pound ground beef until browned. Follow directions on taco seasoning package.
- Remove crust from oven. Spread nacho cheese sauce over prepared pizza crust. (Optional- top cheese sauce with refried beans.) Next, add cooked taco meat evenly over cheese sauce.
- Sprinkle shredded cheese evenly over the taco meat. Place back in the oven for 8 to 10 minutes or until cheese is melted.
Notes
Garlic & Sage Big Kid Grilled Cheese Sandwiches
Garlic & Sage Big Kid Grilled Cheese Sandwiches
Servings: 4 sandwiches
Ingredients
- 1 chicken breast thinly sliced
- 4 oz cream cheese
- 1/2 can Ricos Queso Blanco Cheese Sauce
- 1 cup Shredded Cheese your choice
- 1 tbsp garlic
- 1 tbsp Fresh Sage finely chopped
- salt to taste
- pepper to taste
- 2 tbsp butter
- 8 slices bread
Instructions
- Fill a small frying pan halfway with water, and bring to a simmer over medium/high heat. Add in your chicken and salt/pepper both sides. Cook until no longer pink in the middle.
- While your chicken is cooking, add the cream cheese, Ricos Cheese, garlic, and sage to a mixing bowl and beat until combined well and fluffy.
- Spread a thin layer of butter onto one side of each piece of bread, and spread a thick layer of the cheese mixture onto the other.
- Place two slices of bread butter side down onto a frying pan over medium heat.
- Add a piece or two of chicken on top of the cheese mixture, and sprinkle your shredded cheese on top.
- Cover and cook until the bottom of the bread is golden brown and the cheese is starting to melt.
- Place the other slice of bread on top of each sandwich and flip, cooking until the other side is golden brown. Serve hot, and enjoy!
Notes
Ricos Queso Blanco Cheese Sauce
Cheesy Meat & Potato Casserole
Cheesy Meat & Potato Casserole
Servings: 6 people
Ingredients
- 1 lb lean ground beef (substitute with turkey or pork)
- 1/2 cup onion chopped
- 1 tsp garlic powder
- 1/4 tsp pepper
- 4 large potatoes peeled and sliced very thin
- 1 can cream of mushroom
- 1/4 cup cream
- 1/2 cup beef stock
- 1 can Ricos Premium Cheddar Cheese Sauce
Instructions
- Preheat oven to 350 degrees. Lightly grease an 11 x 7-inch baking pan.
- Brown ground beef and onion. Drain and set aside.
- Mix the mushroom soup, garlic powder, pepper, beef stock and cream in a bowl.
- Peel and slice potatoes into 1/8" slices.
- Layer half of the potatoes in the bottom of the prepared baking dish. Pour half the soup mixture over the potatoes. Top with half the ground beef mixture. Spread half of the cheese on top. Repeat with second layer.
- Cover with foil and place in pre-heated oven.
- Cook casserole for 1 - 1 1/2 hours until potatoes are done. Remove from the oven and let stand for 10 minutes.
Video
Notes
Ricos Premium Cheddar Cheese Sauce
Cheesy Bean Dip
Cheesy Bean Dip
Servings: 6 people
Ingredients
- 1 can refried beans
- 1 can Ricos Premium Cheddar Cheese Sauce
- 1 can diced tomatoes & green chilis
Instructions
- Combine refried bean, cheese sauce and diced tomatoes & green chilis to a microwave safe bowl.
- Cover bowl, heat on high for 2 minutes. Remove from microwave and stir.
- Heat on high 2 minutes or until melted. Serve with Ricos Nacho Chips and enjoy!
Video
Notes
Ricos Premium Cheddar Cheese Sauce
Chicken Bacon Ranch Pasta Bake
Chicken Bacon Ranch Pasta Bake
Servings: 6 People
Ingredients
- 1 lb bacon cooked & chopped
- 12 oz pasta
- 1 lb boneless skinless chicken diced
- 2 tbsp olive oil
- 1 onion diced
- 1/2 tbsp adobo powder
- 1 tsp pepper
- 1 tsp salt
- 1/2 tsp fresh parsley
- 12 oz ranch dressing
- 1/2 cup shredded cheddar cheese
- 1 1/2 cup shredded mozzarella cheese
- 1 can Ricos Queso Blanco Cheese Sauce
Instructions
- Preheat oven to 375. Grease a 9x9 baking dish. Marinate diced chicken pieces in a gallon size seal-able bag with the olive oil, diced chicken, salt , pepper, adobo, & parsley. Shake until chicken is evenly coated with the seasoned marinate. Let sit for 20-30 minutes.
- In a large skillet, over medium heat, cook marinated chicken and diced onion until no longer pink. Set aside. Cook pasta according to directions on package. Drain, set aside in bowl. Add ranch dressing to the cooked pasta and toss until well coated.
- Add cooked marinated chicken, 1/2 of the cooked bacon and the Ricos cheese sauce to the pasta in bowl. Toss well.
- Add mixture to greased baking dish. Sprinkle shredded cheddar cheese and other ½ of cooked bacon over top. Place in oven and bake until cheese is completely melted, about 12-15 minutes.
Video
Ricos Marshmallow Popcorn Pumpkins
Ricos Marshmallow Popcorn Pumpkins
Servings: 16 balls
Ingredients
- 4 tbsp butter
- 1 tbsp orange gel food coloring
- 10.5 oz bag mini marshmallows
- 2 3.5oz bags Ricos Butter Popcorn
- 1 bag Pretzel sticks (for stem)
Instructions
- Lightly oil a large baking sheet. In a large pot melt the butter over low heat. Whisk in the food coloring until evenly blended. Add the marshmallows and stir continuously until smooth and evenly orange. Add the popcorn and stir gently but thoroughly until all coated. Remove from heat. Moisten hands with water and begin to shape popcorn into 16 2 and ½ inch balls.
- Moisten your hands regularly to stop them from sticking to the mixture. Place balls on the prepared baking sheet as you go. Immediately insert the pretzel sticks into the tops of the balls before they set. Let set for 30 minutes before serving.
Notes
Ricos Butter Popcorn
Nacho Baked Potato
Nacho Baked Potato
Servings: 6 people
Ingredients
- 6 medium size russet potatoes
- 1 can Ricos Gourmet Nacho Cheese Sauce
- 1/2 cup cooked bacon crumbles
- 1/2 cup chopped green onions
Instructions
- Heat oven to 400 degrees.
- Poke holes in each potato, then wrap each potato in foil. Bake in oven for 1 hour or until tender.
- Warm Ricos cheese to desired temperature (optional)
- Remove potatoes from oven, unwrap and split top open with knife, fluff with fork. Top with Ricos cheese, bacon, and green onions.
Notes
Ricos Gourmet Nacho Cheese Sauce
Mac-n-Cheese
Mac-n-Cheese
Servings: 6 people
Ingredients
- 1 can Ricos Aged Cheddar Condensed Cheese Sauce
- 1 cup milk
- 1 16oz elbow macaroni
- 1 stick butter
Instructions
- Cook elbow macaroni per package instructions. Drain and set aside.
- In a mixing bowl combine milk, butter, and cheese sauce. Add macaroni noodles and stir to combine. Add additional topping to flavor. Add salt to taste. Serve and enjoy!
Video
Notes
Ricos Condensed Aged Cheddar Cheese Sauce
Party Popcorn
Party Popcorn
Servings: 8 people
Ingredients
- 6 oz white chocolate melting chips
- 1 bag Ricos Butter Popcorn
- Sprinkles (Party color of your choice)
- M&Ms
Instructions
- Split the contents of the 3.5oz bag Ricos Butter popcorn in two large bowls. Melt candy pieces according to the instructions on the package in 2 separate bowls. Add food coloring to one bowl of candy and stir.
- Drizzle one melted chocolate over the popcorn in the first bowl and toss to coat (use a silicone spatula to ensure you get it all out.) Spread out onto a large serving platter. Immediately top generously with candy sprinkles.
- Repeat with the second bowl of candy melts and drizzle over the popcorn and spread that one onto a large serving platter as well. Immediately top generously with candy sprinkles. They will adhere to the melted white chocolate candy.
- Finally, toss on the M&Ms. Allow the Popcorn to cool a few minutes before serving.
Notes
Ricos Butter Popcorn
Beef and Bean Nachos
Beef and Bean Nachos
Servings: 3 people
Ingredients
- 1 15oz can Ricos Gourmet Nacho Cheese Sauce
- 1 14oz bag Ricos Nacho Chips
- 1 lb ground beef
- 1 15oz can refried beans
- 1 package taco seasoning
Instructions
- In a skillet cook ground beef and drain. Add taco seasonings following instructions on the packet and set aside.
- Using the same pan heat the contents of a can of your favorite refried pinto beans. In a separate microwave safe bowl, heat 15oz Ricos Gourmet Nacho Cheese Sauce for about 1 minute on Medium stirring occasionally.
- Arrange Ricos Nacho Chips on a platter, top them with the beans, cooked seasoned beef and hot Ricos Gourmet Cheese sauce. Garnish with your favorite toppings and serve. Try these toppings: ( fresh cilantro, diced tomatoes, green onions and sour cream)
Notes
Ricos Gourmet Nacho Cheese Sauce
Ricos Original Nacho Chips
Brisket Stuffed Cheesy Shells
Brisket Stuffed Cheesy Shells
Servings: 4 people
Ingredients
- 16 jumbo pasta shells
- 1 lb prepared brisket (BBQ sauce optional)
- 1 tsp dijon mustard
- 1 tsp worcestershire sauce
- 1/4 tsp salt
- 1/4 tsp pepper
- 15 oz Ricos Gourmet Nacho Cheese Sauce or Ricos Queso Blanco Cheese Sauce
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray.
- Cook pasta according to package directions. Drain and set aside.
- Prepare brisket, let cool for 2 or 3 minutes before handling.
- Stuff brisket into cooked pasta shells. Place into prepared pan.
- In a separate bowl, mix Ricos Cheese Sauce with Dijon mustard and Worcestershire sauce. Add salt and pepper to taste.
- Pour remaining cheese sauce over stuffed pasta shells. Top with shredded cheddar.
- Bake for 25 minutes.
Notes
Ricos Queso Blanco Cheese Sauce
Ricos Gourmet Nacho Cheese Sauce
Ricos Twice Baked Potatoes
Ricos Twice Baked Potatoes
Servings: 16 people
Ingredients
- 1 15 oz can Ricos Condensed Aged Cheddar Cheese Sauce
- 8 large potatoes
- 1/2 cup butter
- 1/2 cup green onions, chopped
- 1/2 cup white onions, chopped
- 1 red pepper, diced
- 1 tbsp garlic powder
- Salt & Pepper to taste
- bacon bits
- parsley (garnish)
Instructions
- Preheat oven to 400 ºF, bake potatoes for approximately 1 hour. Cut them in halves and spoon out the centers. In a large mixing bowl mix potatoes with the remaining ingredients. Return to the potato shells and bake for 10 minutes at 375 ºF. Garnish with chopped parsley.
Notes
Ricos Condensed Aged Cheddar Cheese Sauce
Ricos Tamales & Queso
Ricos Tamales & Queso
Servings: 7 people
Ingredients
- 15 oz Ricos Condensed Aged Cheddar Cheese Sauce
- 10 oz diced tomatoes and chiles
- Cooked Tamales
Instructions
- Mix the Ricos Aged Cheddar & diced tomatoes and chiles to make a delicious Ricos Queso Cheese Sauce. Heat in a microwave safe bowl until heated thoroughly. Pour your favorite chili over tamales and top with Ricos Queso. Serve with your favorite sides.
Notes
Ricos Condensed Aged Cheddar Cheese Sauce
Spinach Chicken Quesadillas
Spinach Chicken Quesadillas
Servings: 16 people
Ingredients
- 1 15oz can Ricos Queso Blanco
- 1 lb Cooked Chicken Breast (cubed)
- 1 bunch Fresh Spinach
- 8 large Flour or Corn Tortillas
- Toppings Sour Cream, Pico de gallo, guacamole (optional)
Instructions
- Lightly spray cooking oil on a large skillet. Place tortilla in skillet on medium heat and lightly brown one side. In a separate bowl mix cooked chicken with Ricos Queso Blanco Cheese Sauce until well blended. Spread on heated tortilla and top with fresh spinach. Top with another tortilla and gently flip to brown the other side. Repeat steps for desired number of quesadillas. Cut into quarters and serve with your favorite toppings.
Notes
Ricos Queso Blanco Cheese Sauce
Baked Mac-n-Cheese With Sun Dried Tomatoes
Baked Mac-n-Cheese With Sun Dried Tomatoes
Ingredients
- 1 15oz can Ricos Premium Cheddar Cheese Sauce
- 1 16oz bag large elbow macaroni
- 3 oz sun dried tomatoes (julienne cut, not in oil)
- 2.5 oz bacon bits
- 1/4 cup Parmesan cheese (grated)
- 1 cup Panko bread crumbs
- 1 1/2 tbsp olive oil
- 1 tsp Italian Seasoning
- 1 tsp black pepper
- 1/4 tsp salt
- 3 tbsp chives (chopped for garnish)
Instructions
- Preheat oven to 350ºF; lightly butter a large casserole dish.
- Cook macaroni noodles as instructed on the package, drain well.
- Add Ricos Premium Cheddar Cheese sauce and sun-dried tomatoes to macaroni and gently stir to combine.
- Pour about half of the macaroni mixture into the casserole dish, sprinkle about half of the bacon bits.
- Add grated Parmesan to the remaining macaroni mixture and pour into the dish.
- In a separate bowl, combine panko breadcrumbs with olive oil, Italian seasoning, salt and pepper using your fingers and sprinkle evenly over the top to form a crust.
- Bake uncovered for about 25 minutes until the breadcrumb topping is golden and crispy.
- Sprinkle the remainder of your bacon bits and chopped fresh chives and serve while hot.
Video
Notes
Ricos Premium Cheddar Cheese Sauce
Cheesy Chicken Casserole
Cheesy Chicken Casserole
Servings: 5 people
Ingredients
- 1 15oz Ricos Gourmet Nacho Cheese Sauce
- 1 12oz bag Tortilla Chips
- 1 10oz can cream of chicken soup
- 2 cups chicken breast (cubed)
- 1 can corn (drained)
- 3/4 cup picante sauce
- 1/2 cup olives (sliced)
- 1/4 cup red & green bell peppers (diced)
- 1/4 cup Monterey Jack Cheese (shredded)
Instructions
- Combine chicken, corn, cream of chicken soup, diced peppers, sliced olives, picante sauce and Ricos Gourmet Nacho Cheese Sauce.
- Take tortilla chips and crush them to start your first layer.
- Cover with chicken mixture and repeat with more chips and so on.
- Top with shredded Monterey jack cheese.
- Bake at 350ºF for about 40 minutes or until bubbly and serve while hot.
Notes
Ricos Gourmet Nacho Cheese Sauce
Fiesta Fajita Dip
Fiesta Fajita Dip
Servings: 3 People
Ingredients
- 1 15 oz Ricos Aged Condensed Cheddar Cheese Sauce
- 1 lb Beef Fajita Strips Cubed
- 1/4 cup Green Peppers Chopped
- 1/4 cup Red Peppers Chopped
- 1/4 cup Onions Chopped
- 1/2 cup sour cream
- 1/4 cup Water
- 2 tspn vegetable oil
- 1 Jalapeno (optional)
Instructions
- Ricos Aged Condensed Cheddar Cheese Sauce with sour cream and water in a bowl and set aside.
- In a skillet saute peppers and onions with vegetable oil.
- Add chopped fajita meat and cheese mixture to the skillet and stir all ingredients together.
- Optional: For added heat, a chopped fresh jalapeno.
- Serve with Ricos Nacho Chips
Notes
Ricos Condensed Aged Cheddar Cheese Sauce
Black Bean Queso Dip
Black Bean Queso Dip
Servings: 8 people
Ingredients
- 1 15oz can Ricos Gourmet Nacho Cheese Sauce
- 1 12oz bag Ricos Original Nacho Chips
- 1 15oz can black beans rinsed and drained
- 1/2 cup finely chopped onions
- 1/2 tsp garlic powder
- 1 10oz can diced tomatoes and chiles
- 2 tsp butter (or olive oil)
Instructions
- Melt butter in a large soup pot over medium heat; add onion sauté for about 2 minutes or until onion is tender.
- Add Ricos Gourmet Nacho Cheese, stirring constantly over low heat until blended.
- Stir in black beans and diced tomatoes and chiles, gently stirring until mixture is thoroughly heated.
- Serve warm with Ricos Original Nacho Chips.
Video
Notes
Ricos Gourmet Nacho Cheese Sauce
Tex-Mex Lasagna
Tex-Mex Lasagna
Servings: 8 people
Ingredients
- 2 15 oz cans Ricos Aged Condensed Cheddar Cheese Sauce Prepared
- 1 can pinto beans, drained
- 1 lb lean ground beef or turkey
- 2 cups enchilada sauce
- 2-4 tsps Green Jalapeño Hot Sauce
- 1 package yellow corn tortillas
- 12 oz bag Tortilla Chips
Instructions
- Preheat oven to 350º.
- In a large skillet, brown meat and season to taste.
- Drain well.
- In a separate mixing bowl, add hot sauce to 2 cups of prepared Ricos Aged Cheddar Cheese Sauce and stir until blended.
- Add to the skillet of cooked meat along with pinto beans mix well.
- Lightly spray cooking oil on a 9”x13” baking dish.
- Layer tortillas, meat mixture, enchilada sauce and cheese sauce.
- Repeat layers.
- Top with remaining cheese sauce and for added crunch, crumble tortilla chips over cheese and bake uncovered for 20 minutes or until bubbly.
- Serve with fresh sour cream, guacamole, or Pico de gallo.
Notes
Ricos Condensed Aged Cheddar Cheese Sauce
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