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Cheddar salsa recipe

Cheddar salsa recipe


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  • Recipes
  • Dish type
  • Starters
  • Starters with cheese

A salsa that breaks the norm. Serve with tortilla chips, in wraps or sandwiches.

134 people made this

IngredientsServes: 24

  • 225g Cheddar cheese, grated
  • 5 spring onions, chopped
  • 1 avocado, peeled, pitted and diced
  • 1 tomato, chopped
  • 4 tablespoons chopped fresh coriander
  • 1 (130g) tin diced green chillies
  • 100g black olives, chopped
  • 250ml Italian dressing
  • 1 teaspoon monosodium glutamate

MethodPrep:15min ›Ready in:15min

  1. In a medium bowl, mix together cheese, onions, avocado, tomato, coriander, chillies, olives, dressing and monosodium glutamate. Serve.

Ingredients

Tinned diced green chillies can be purchased online. Alternatively, you can use fresh chillies to taste.

Monosodium glutamate (msg) can be purchased in Oriental speciality stores or online.

Recently viewed

Reviews & ratingsAverage global rating:(135)

Reviews in English (102)

Use your favorite Italian dressing. The MSG is not necessary, just use garlic salt in place of it.-04 Feb 2015

by GINAH1

This was wonderful-definitely needs time in the fridge so the flavors can blend properly. It tasted even better the second day. I served this to some friends, and now my friend's husband is constantly requesting this!-28 Jan 2002

by Christa MacDonald

vey good - very filling. I used only half the italian dressing, and used 2 (14 oz)cans of diced tomatoes, and 2 avocadoes. Served at my husband's birthday party (made the salsa the night before) and received many compliments, and requests for the recipe.-14 Jul 2003


Recipe Summary

  • 1/2 teaspoon chili powder
  • Kosher salt
  • 8 ounces aged white cheddar cheese, coarsely grated
  • 2 medium tomatoes&mdashhalved, seeded and minced
  • One 3-inch serrano chile&mdashstemmed, seeded and minced
  • 2 tablespoons minced cilantro
  • 1 small shallot, minced
  • 1 1/2 tablespoons fresh lime juice
  • Pepper

In a small bowl, whisk the chili powder with 1/2 teaspoon of salt. Line a microwave-safe dinner plate with parchment. Sprinkle 4 slightly heaping 1-tablespoon mounds of the cheese on the prepared plate, spreading each into a 2-inch round about 1/2 inch apart. Microwave for 2 minutes, until the cheese is crisp. Using an offset spatula, transfer the hot fricos to a wire rack. Sprinkle with the chili salt. Repeat with the remaining cheese, replacing the parchment paper with each batch.

In a medium bowl, combine the tomatoes with the chile, cilantro, shallot and lime juice. Season with salt and pepper. Let stand at room temperature for 10 minutes. Serve with the fricos.


Ingredients

Here’s what you need to make this dip! Just 5 inexpensive ingredients:

  • 8oz block of cream cheese
  • 8oz container of sour cream
  • 15oz jar of your favorite salsa
  • 2 and 1/2 cups of shredded sharp Cheddar cheese
  • 1/2 cup diced white onion

So easy! The only thing I don’t normally have on hand is the salsa. But the cream cheese, sour cream, cheese and onions I usually have. Full disclosure, I like this dip so much sometimes I’ll make a quick half order of this as a snack.


3 Ingredient Slow Cooker Fiesta Chicken Recipe

Looking for something easy for dinner? How about slow cooker chicken that only has 3 ingredients? Right up my ally!

Now, I've been making this recipe for about a year. I started out with about 5 or 6 ingredients.

As time went on after some intentional and accidental trials, I realized that the same taste could be accomplished with just 2 ingredients added to the chicken.

My hubby and son love this recipe and it makes my day go ever so smoothly.

Set in the slow cooker in the morning and it's ready when it's time for dinner.

Call it salsa chicken or fiesta chicken, it'd delicious either way! Let's dig in!

What are the other 2 ingredients? (Since you obviously already know one of them is chicken!)

It's a jar of your choice of salsa and a can of Campbell's Condensed Cheddar Soup.

Easy peasy and it makes a really nice blended "fiesta" chicken.

You can also choose the level of kick by option for mild, medium or hot salsa.

This is one of the most simple chicken recipes that I use (save for throwing frozen nuggets into the microwave), hope you'll like it too!


Cheddar's

You lucky devil. You just found recipes for all your favorite famous foods! Bestselling author and TV Host Todd Wilbur shows you how to easily duplicate the taste of iconic dishes and treats at home for less money than eating out. Todd’s recipes are easy to follow and fun to make! Find your favorite copycat recipes from Cheddar's here. New recipes added every week.

  • American Coney Island
  • Applebee's
  • Arby's
  • Auntie Anne's
  • Bahama Breeze
  • Baja Fresh
  • Barney's Beanery
  • Baskin-Robbins
  • Benihana
  • Bennigan's
  • Big Boy
  • BJ's Restaurant & Brewhouse
  • Bob Evans
  • Bojangles'
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  • Bonefish Grill
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  • Buca di Beppo
  • Buffalo Wild Wings
  • Burger King
  • California Pizza Kitchen
  • Capital Grille
  • Carl's Jr.
  • Carnegie Deli
  • Carrabba's
  • Cheeseburger in Paradise
  • Cheesecake Factory
  • Cheddar's
  • Chevys
  • Chi-Chi's
  • Chick-fil-A
  • Chili's
  • Chipotle
  • Cinnabon
  • Claim Jumper
  • Coffee Bean and Tea Leaf
  • Cosmic Wings
  • Cracker Barrel
  • Dairy Queen
  • Del Taco
  • Denny's
  • Dive!
  • Domino's
  • DoubleTree
  • Dunkin' Donuts
  • Einstein Bros. Bagels
  • El Pollo Loco
  • Emeril's

Menu Description: "Smoked ham, smoked turkey, two cheeses, battered and fried until golden with raspberry preserves and dusted with powdered sugar."

When pondering casual chains with the best Monte Cristo sandwiches, two come to mind: Bennigan's and Cheddar's recipes. At each chain the sandwich is built with turkey, ham, and cheese, then it’s battered and fried, dusted with powdered sugar, and served with raspberry preserves for dipping. It probably sounds strange if you've never had one, but Monte Cristo alums know it all tastes pretty darn great together. I hacked Bennigans' version years ago for my cookbook Top Secret Restaurant Recipes 2, and recently, on a trip to Charlotte, North Carolina, I was able to get my hands on Cheddars' signature version of this famous sandwich.

I planned for the mission by bringing along a cooler of ice so that I could get a fresh sample safely back home. Once I was back in the lab in Vegas, I subjected the sandwich to a series of tasty tests, burned through several versions of batter, and eventually assembled this new Cheddar's Monte Cristo copycat recipe that I think is even better than my previous Bennigan's hack. The better batter is the big secret here—it's light and crispy and perfectly golden brown, and the sandwich features two kinds of cheese, both white and yellow American. Will this be the best Monte Cristo you've ever had? You’re about to find out.


©2021 CSC Brand LP. All Rights Reserved. Apple and the Apple logo are trademarks of Apple Inc., registered in the U.S. and other countries. App Store is a service mark of Apple Inc.

Unfortunately, Campbell’s Kitchen no longer supports account login. If you have not logged into your Campbell’s Kitchen account within the past 2 years, your account information has been deleted. However, exciting news: We are working on a new and improved user experience!

If you have logged into the CampbellsKitchen.com site within the past 2 years, your account & its data is active in our systems and will be transferred over to Campbells.com within 30 days. On the new Campbells.com, you’ll be able to experience one site that features all of our products and your favorite recipes.

Keep an eye on our Campbell’s newsletter for more details! (Subscribe here)


Chicken, Cheddar and Mango Salsa Sandwich Recipe

Reserve Series™ Aged White Cheddar, shaved deli chicken and mango salsa on grilled telera buns is an easy to make tropical explosion of flavor that will satisfy over and over again.

  • 1 lb. Deli chicken, shaved
  • 1 cup Prepared mango salsa
  • 4 ea. Telera or Kaiser buns, split, grilled
  • 8 slices Reserve Series™ Aged White Cheddar
  1. In a medium bowl, combine shaved deli chicken and mango salsa. Toss gently until chicken is coated.
  2. Transfer chicken and salsa mixture onto grilled bun bottoms. Top each with a slice of cheese. Place bun tops over cheese. Serve.
  3. Note: May add lettuce, tomato or onion for added flavor.

Ingredients of Nachos and Salsa

  • 500 gm nachos
  • 100 gm grated cheddar cheese
  • 1 red onion
  • 2 tablespoon lime juice
  • 1 teaspoon sugar
  • salt as required
  • 100 gm grated mozzarella
  • 600 gm tomato
  • 4 cloves garlic
  • 1/2 cup coriander leaves
  • 2 green chilli

How to make Nachos and Salsa

Step 1 Wash and chop the ingredients

To prepare this delicious snack recipe, wash the tomatoes under running water and then cut them in half. Then, de-seed the tomatoes and dice them. Next, peel the red onion and finely chop them in a separate bowl. Now, peel the garlic cloves and crush them using a pestle and mortar. And last but not the least, wash coriander leaves and green chilli under running water and finely chop them too in different bowls.

Step 2 Mix the ingredients to make salsa

Take a large bowl and place the diced tomatoes in it along with red onion, garlic cloves, lime juice, coriander leaves, sugar and green chillies. Mix all the ingredients well to prepare the salsa.

Step 3 Add mozzarella and cheddar cheese

Next, place the nachos on a large baking tray and spread the freshly prepared salsa on it. Grate the mozzarella and cheddar cheese over the nachos and put the tray in a pre-heated grill.

Step 4 Assemble, grill and serve

Grill the nachos for about 3-4 minutes, until both mozzarella and cheddar cheese melts. Once done, serve with sour cream and enjoy!


Beet and Lentil Salad With Cheddar

Beatriz Da Costa for The New York Times. Food Stylist: Rebecca Jurkevich.

This salad is a party of sweet, earthy and salty flavors. Store-bought, vacuum-packed beets are called for here, which are not only convenient, but have a mellow fruitiness and a tender texture that is ideal in salads. (If you have fresh beets, and have the time to roast them, you can use those instead.) Beets naturally pair well with sharp and tangy ingredients, and while goat cheese may be a more common accompaniment, crumbly aged Cheddar offsets the sweetness of the beets and the apple cider dressing (though any sharp Cheddar works). French green lentils offer a nutty, peppery, almost mineral-like flavor and are perfect for salads because they hold their shape well, though if you only have brown lentils, that’s just fine. (They cook slightly faster, so adjust the cook time accordingly.) Finally, there’s no shame in opting for canned lentils.


Corn & Cheddar Enchiladas

Tonight, we’re serving up a family favorite: cheesy enchiladas, filled with a hearty mixture of rice, fresh corn, poblano pepper, and sour cream. We’re wrapping the filling in flour tortillas, and bringing all the flavors together under a layer of melted cheddar cheese. A fresh salsa made with sweet peppers and Vidalia onion—an especially sweet variety grown in Georgia—helps balance the rich enchiladas. (Chefs, be sure to dice your onion very small so it incorporates seamlessly into the salsa!)

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title
  • 8 Flour Tortillas
  • ½ cup Jasmine Rice
  • 6 oz Cheddar Cheese
  • 6 oz Sweet Peppers
  • 2 cloves Garlic
  • 2 ears Of Corn
  • 1 Lime
  • 1 Poblano Pepper
  • 1 Vidalia Onion
  • 1 bunch Cilantro
  • 2 Tbsps Tomato Paste
  • ½ cup Sour Cream

Preheat the oven to 475°F. Wash and dry the fresh produce. Remove and discard the corn husks and silks. Cut the corn kernels off the cobs discard the cobs. Peel and small dice the onion. Peel and finely chop the garlic using the flat side of your knife, smash until it resembles a paste (or use a zester). Roughly chop the cilantro leaves and stems. Halve the lime crosswise. Grate the cheese on the large side of a box grater. Cut out and discard the stems, ribs, and seeds of the sweet peppers small dice. Cut out and discard the stem, ribs, and seeds of the poblano pepper small dice. Thoroughly wash your hands and cutting board immediately after handling the pepper.

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork.

While the rice cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the corn cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Add half the onion, ¾ of the garlic paste, and as much of the poblano pepper as you’d like, depending on how spicy you’d like the dish to be season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and slightly softened. Add the tomato paste cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add ¼ cup of water cook, stirring constantly, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat season with salt and pepper to taste.

To the pan of cooked vegetables, add the cooked rice, sour cream, half the cilantro, and the juice of 1 lime half. Stir to combine season with salt and pepper to taste.

Place the tortillas on a work surface. Evenly spread ½ cup of the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas tightly roll up each tortilla around the filling. Transfer to the baking dish in a single layer, seam side down. Evenly top with the cheese season with salt and pepper. Bake 10 to 12 minutes, or until lightly browned. Remove from the oven and let stand at least 2 minutes.

While the enchiladas bake, in a medium bowl, combine the sweet peppers, remaining onion, the juice of the remaining lime half, and as much of the remaining garlic paste as you’d like season with salt and pepper. Just before serving, stir in the remaining cilantro and a drizzle of olive oil season with salt and pepper to taste. Top the baked enchiladas with the salsa. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Preheat the oven to 475°F. Wash and dry the fresh produce. Remove and discard the corn husks and silks. Cut the corn kernels off the cobs discard the cobs. Peel and small dice the onion. Peel and finely chop the garlic using the flat side of your knife, smash until it resembles a paste (or use a zester). Roughly chop the cilantro leaves and stems. Halve the lime crosswise. Grate the cheese on the large side of a box grater. Cut out and discard the stems, ribs, and seeds of the sweet peppers small dice. Cut out and discard the stem, ribs, and seeds of the poblano pepper small dice. Thoroughly wash your hands and cutting board immediately after handling the pepper.

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork.

While the rice cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the corn cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Add half the onion, ¾ of the garlic paste, and as much of the poblano pepper as you’d like, depending on how spicy you’d like the dish to be season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and slightly softened. Add the tomato paste cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add ¼ cup of water cook, stirring constantly, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat season with salt and pepper to taste.

To the pan of cooked vegetables, add the cooked rice, sour cream, half the cilantro, and the juice of 1 lime half. Stir to combine season with salt and pepper to taste.

Place the tortillas on a work surface. Evenly spread ½ cup of the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas tightly roll up each tortilla around the filling. Transfer to the baking dish in a single layer, seam side down. Evenly top with the cheese season with salt and pepper. Bake 10 to 12 minutes, or until lightly browned. Remove from the oven and let stand at least 2 minutes.

While the enchiladas bake, in a medium bowl, combine the sweet peppers, remaining onion, the juice of the remaining lime half, and as much of the remaining garlic paste as you’d like season with salt and pepper. Just before serving, stir in the remaining cilantro and a drizzle of olive oil season with salt and pepper to taste. Top the baked enchiladas with the salsa. Enjoy!


  • 2 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/4 pound cheddar cheese (mild, shredded)
  • Optional Garnish: chopped fresh or pickled jalapeños

The Spruce / Diana Chistruga

Melt 2 tablespoons butter in a saucepan over low heat.

The Spruce / Diana Chistruga

Whisk in flour, salt and cayenne pepper, if using.

The Spruce / Diana Chistruga

Then whisk in 2 cups of milk, and turn the heat to medium and stir continuously until the mixture thickens.

The Spruce / Diana Chistruga

Reduce the heat to medium-low and add 1/4 pound of shredded cheese a little at a time, stirring continuously until the sauce is smooth and creamy.

The Spruce / Diana Chistruga

Garnish with chopped jalapeños, if using. Use as a dip or pour the hot sauce over eggs, macaroni, potatoes or your favorite vegetables.

The Spruce / Diana Chistruga

  • If you're using the sauce as a dip, you can give it a nice crust by putting it under a hot broiler for a minute or so. Place it in a heat-resistant serving bowl. It'll need to withstand high temperatures even if just for a short time.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.