Chipotle Cheddar Spread Recipes

Steps:

• Combine 2 tablespoons each butter and flour, 1/2 teaspoon kosher salt and a few grinds of pepper in a saucepan; whisk over medium heat until foamy, about 2 minutes. Gradually whisk in 1 cup milk; cook, whisking, until thick, about 4 minutes. Add 3/4 cup grated Colby cheese, 1/4 cup chopped canned green chiles (drained), 1 diced plum tomato and 1 to 2 tablespoons chipotle hot sauce; stir until creamy.

Steps:

• Make It
• Heat oven to 375°F. Reserve 3/4 cup FRESH TAKE. Combine remaining FRESH TAKE with cream cheese, mayo, chicken, celery and 1 Tbsp. peppers.
• Spread onto bottom of 9-inch pie plate sprayed with cooking spray; top with reserved FRESH TAKE and remaining peppers.
• Bake 25 min. or until heated through. Sprinkle with onions.

Steps:

• Heat oven to 375ºF.
• Combine bread crumbs and seasonings; stir in chipotle cheese. Reserve 3/4 cup chipotle cheese mixture.
• Mix cream cheese and mayo in medium bowl until blended. Add chicken, celery, 1 Tbsp. peppers and remaining chipotle cheese mixture; mix well.
• Spread cream cheese mixture onto bottom of 9-inch pie plate sprayed with cooking spray; top with reserved chipotle cheese mixture and remaining peppers.
• Bake 25 min. or until heated through. Sprinkle with onions.

Steps:

• Combine all ingredients in a food processor and puree until they have reached a desired consistency.
• Notes: Depending on your tastes, you may remove the seeds from the chipotle peppers. One serving is approximately two tablespoons.

Steps:

• Heat oven to 350°F.
• Mix cream cheese spread, peppers, taco seasoning and milk until blended. Brown meat in large nonstick skillet; drain. Return meat to skillet. Add corn and 1/2 cup each cream cheese mixture, shredded cheese and salsa; mix well.
• Spoon about 1/3 cup meat mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining cream cheese mixture, salsa and shredded cheese. Cover.
• Bake 20 min. or until heated through, uncovering for the last 5 min. Sprinkle with cilantro.

Steps:

• Mash together all of the ingredients with a fork in a medium bowl. Grill hamburgers until almost done. Evenly divide the cheese mixture and top each patty. Allow to cook 1-2 minutes or until just beginning to melt. Serve on hamburger rolls.

Steps:

• Mix all ingredients in a bowl.
• Let dip sit in the fridge for at least an hour for the flavors to meld before serving.

Steps:

• Process all ingredients in food processor. Allow to sit for a few minutes, then taste.
• Adjust as needed. If too spicy for your tastes, add more cheese and process again.
• Store in a container in the refrigerator; allow to sit at room temperature a bit before serving. Serving are approximate, it depends on how much you get hooked on this!
• (I have tried freezing this because it makes quite a lot- sometimes it froze well and sometimes it didn't).

Steps:

• All the ingredients should be at room temperature before starting this recipe.
• Whip slowly, in a medium mixing bowl, with the mixer until the mixture is fluffy. I also have mixed it well by hand, but room-temp ingredients are KEY to do that.
• Spread on bread slices. (Rye, Sourdough or regular French Bread are great.) Toast under the broiler until hot.

Steps:

• In large bowl, beat all ingredients except cheese with electric mixer on medium speed until dough forms. Add cheese; beat on low speed until dough forms a ball. Shape dough into 2 (6x2-inch) logs. Wrap in plastic wrap; refrigerate at least 2 hours or up to 24 hours.
• Heat oven to 350°F. Unwrap dough; cut into 1/4-inch slices with sharp knife. On ungreased cookie sheets, place slices 1 inch apart.
• Bake 22 to 25 minutes or until crisp around edges. Immediately remove from cookie sheets to cooling racks. Cool completely.