SPEEDY EGG & CHEESE STACK
Tower, pile or stack...no matter what you call layers of egg, cheese, tortilla and fresh tomato, you gotta also call it one of the best brunch recipes ever.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat oven to 375°F.
- Cook eggs in skillet sprayed with cooking spray on medium heat 5 min. or until set, stirring occasionally. Remove from heat.
- Place 2 tortillas in 9-inch pie plate, overlapping as necessary to cover bottom; top with half the eggs and 1/3 each of the cheese and tomatoes. Repeat layers. Top with remaining tortillas, cheese and tomatoes.
- Bake 10 min. or until ingredients are heated through and cheese is melted.
Nutrition Facts : Calories 350, Fat 18 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 305 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g
CHEESE ON A STICK
Pieces of cheese on sticks, deep fried in batter, is a common snack at county fairs. A good tip for coating the cheese is to pour the batter into a tall glass and immerse the skewered cheese in the glass, covering it all at once, before frying.
Provided by Ree Drummond Bio & Top Recipes
Categories appetizer
Time 30m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat 2 inches of oil in a wide heavy-bottomed pot to 350 degrees F.
- Meanwhile, combine the pancake mix, cornmeal and egg in a large bowl. Add 3 cups of water and stir until a thick batter forms. The batter should be thick but pourable; thin with a little more water if needed. Pour the batter into a glass tall enough to completely immerse the length of the cheese.
- Skewer each piece of cheese on a bamboo or wooden chopstick.
- To fry: In batches of three, dip the skewered cheese into the batter, ensuring each piece is covered completely. Slowly lower the cheese into the hot oil. Very quickly, flip the cheese over so all parts of the batter have a chance to set and begin cooking. Cook, flipping frequently, until golden and crisp, 1 to 2 minutes. Remove to a paper towel-lined plate and repeat with the remaining ingredients.
- Serve warm with warm marinara sauce on the side.
HOW TO MAKE CHEESE STICKS
These super-simple breadsticks are easy, cheesy, and there's no dough to make because we're going to use frozen puff pastry for this. They're very cool for entertaining.
Provided by Chef John
Categories Appetizers and Snacks Pastries
Time 1h
Yield 9
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- Place a sheet of frozen puff pastry dough onto a floured work surface and allow dough to thaw just until it can be unfolded. Unfold dough into a flat sheet; brush top of puff pastry dough with olive oil. Season with salt, black pepper, and cayenne pepper.
- Sprinkle white Cheddar cheese and 1/4 cup Parmigiano-Reggiano cheese onto the dough, covering the surface. Top with a piece of plastic wrap; press cheese and seasonings firmly into the dough with your fingers or by laying a sheet pan onto the dough over the plastic and pressing it down.
- Remove plastic and use a pizza cutter or sharp knife to cut the dough down the seam lines into thirds; cut each third lengthwise into thirds for a total of 9 breadsticks.
- Pick up a dough strip, place it seasoned side down on the work surface, and twist from both ends 8 or 9 times to make a rolled tube of dough with the seasoned side out. Place breadsticks onto prepared baking sheet.
- Sprinkle remaining 1 tablespoon Parmigiano-Reggiano cheese over the sticks. Roll the sticks lightly to even up their shapes and pick up and press any dropped cheese onto the surfaces.
- Bake in the preheated oven for about 10 minutes; flip and continue baking until breadsticks are browned and crisp, 10 to 20 more minutes. If you pick up a stick by one end and it droops, bake for several more minutes. Cool on a wire rack before serving.
Nutrition Facts : Calories 183.6 calories, Carbohydrate 12.4 g, Cholesterol 5.3 mg, Fat 13.2 g, Fiber 0.4 g, Protein 3.8 g, SaturatedFat 3.9 g, Sodium 134.4 mg, Sugar 0.2 g
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