CHEESY FRENCH PULL-APART BREAD RECIPE BY TASTY
Here's what you need: whole wheat bread, low-moisture mozzarella, white chedder, salt, pepper, parsley, butter
Provided by Tasty
Categories Appetizers
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400˚F (200˚C).
- Cut the bread diagonally to form diamond shapes, making sure not to cut all the way down to the base of the bread.
- Place the pieces of white cheddar between cuts.
- Cover with shredded mozzarella.
- Sprinkle salt, pepper, parsley, and melted butter on top.
- Bake for 15-20 minutes or until all the cheese is melted and the bread is lightly toasted.
- Enjoy!
Nutrition Facts : Calories 572 calories, Carbohydrate 11 grams, Fat 42 grams, Fiber 0 grams, Protein 38 grams, Sugar 2 grams
QUESO FUNDIDO
Provided by Guy Fieri
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Cook the chorizo in a large cast-iron skillet over medium heat, breaking up the meat with a wooden spoon as it renders, about 5 minutes. Add the onion, serrano and garlic and continue cooking until the chorizo is crisp and the onion is translucent, 5 to 7 minutes. Remove the mixture from the skillet and transfer to a bowl. Toss the cheeses with the flour in a separate bowl.
- Add the beer to the skillet, stirring and scraping up any browned bits from the bottom of the skillet. Whisking constantly, add the cheese mixture a little bit at a time, whisking until smooth and well blended. Stir in the beans, chiles and chorizo mixture.
- Place the skillet in the oven and cook until the queso is hot and bubbly, about 5 minutes. Garnish with scallions and tomato and serve with tortilla chips.
CHORIZO PULL APART BREAD RECIPE BY TASTY
Here's what you need: ground chorizo, butter, smoked paprika, grated manchego cheese, garlic, fresh chives, fresh cilantro, fine sea salt, freshly ground black pepper, prepared pizza dough
Provided by Chris Salicrup
Categories Snacks
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a medium saucepan over medium-high heat, sauté the chorizo until cooked through for about 5 minutes. Use a slotted spoon to transfer the chorizo to a paper towel-lined plate and add the butter to the pan.
- When the butter is melted, turn off the heat and whisk in the paprika.
- In a medium bowl, combine the cheese, garlic, chives, and cilantro. Season with salt and pepper to taste.
- Roll the pizza dough pieces into balls.
- Dip each ball in the chorizo butter and toss in the cheese mixture to coat.
- Lightly grease a 9-inch (23 cm) cast iron skillet and add the balls and chorizo to the pan. Cover with plastic wrap or a kitchen towel and set aside to rise in a warm, draft-free space for 30 to 40 minutes.
- Preheat oven to 375°F (190˚C).
- Bake the bread until golden and bubbling for 30 to 35 minutes.
- Enjoy!
Nutrition Facts : Calories 642 calories, Carbohydrate 35 grams, Fat 42 grams, Fiber 1 gram, Protein 28 grams, Sugar 2 grams
QUESO FUNDIDO PULL-APART BREAD RECIPE BY TASTY
Here's what you need: ground chorizo, onion, mushroom, salt, pepper, large bread boule, oaxaca cheese, butter, garlic, fresh parsley, grated parmesan cheese
Provided by Teddy Villa
Categories Appetizers
Yield 3 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (180°C).
- In a pan over medium-high heat, cook the chorizo until brown.
- Add the onions, mushrooms, salt, and pepper, cooking until the chorizo is deep brown and the onions and mushrooms are crispy. Remove from heat.
- Slice across the top of the bread in 1-inch (2 ½ cm) lines, being careful not to cut all the way through. Rotate the bread 90 degrees and repeat, creating a grid pattern across the bread.
- Sprinkle half of the cheese evenly between the cracks of the bread.
- Spoon the chorizo mixture on top of the cheese inside the bread, then add the remaining half of the cheese. Be sure that you fill as many cracks as possible.
- In a small bowl, mix together the melted butter, garlic, parsley, and parmesan.
- Brush the garlic butter mixture evenly over the top of the bread.
- Bake for 20 minutes, until the cheese is golden brown and melted.
- Enjoy!
Nutrition Facts : Calories 1028 calories, Carbohydrate 66 grams, Fat 63 grams, Fiber 3 grams, Protein 50 grams, Sugar 8 grams
QUESO FUNDIDO WITH CORNBREAD DIPPERS
Cheesy fondue with a spicy kick of peppers! Not for those who can't stand the heat. I'm not normally a big fan of spicy foods, but this is delicious.
Provided by LibraChick93093
Categories High In...
Time 1h15m
Yield 48 dippers, 48 serving(s)
Number Of Ingredients 9
Steps:
- For the cornbread dippers, prepare corn muffin mix according to package directions. Spread batter in a greased 9x9x2-inch baking pan. Bake in a 400 degree F oven about 15 minutes or until top is golden. Cool bread in pan on a wire rack for 10 minutes. Remove bread from pan; cool completely on rack. Using a long-bladed, serrated knife, cut bread into 1/2-inch slices. Cut each slice into thirds. Place in a single layer on a large, ungreased baking sheet. Bake in a 400 degree F oven for 8 to 10 minutes or until crisp and cut surfaces are golden, turning slices over after 5 minutes. Cool on a wire rack. Store in an airtight container up to 2 days. Makes 48 dippers.
- Meanwhile, quarter peppers; remove stems, seeds, and membranes. Place pepper pieces, skin side up. on a foil-lined baking sheet. Bake in a 425 degree F oven for 20 to 25 minutes or until skins are blistered and dark. Wrap peppers in foil; let stand 15 minutes. Peel off skin and discard. Finely chop peppers.
- Meanwhile, toss together cheese and flour in a bowl; set aside. Cook onion in hot butter in a medium saucepan until onion is tender. Stir in half-and-half. Gradually add small amounts of the cheese mixture, stirring constantly over low heat until cheese is melted. Stir in roasted peppers and jicama; heat through. Transfer mixture to a fondue pot. Place fondue pot over a fondue burner. Keep dip warm up to 2 hours.
Nutrition Facts : Calories 57.5, Fat 3.4, SaturatedFat 1.9, Cholesterol 8.4, Sodium 97.1, Carbohydrate 4.4, Fiber 0.5, Sugar 1.3, Protein 2.3
CHEESY GARLIC PULL-APART BREAD RECIPE BY TASTY
Here's what you need: bread, cheddar cheese, melted butter, garlic paste, dried parsley, dried oregano
Provided by Milloni Merchant
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400˚F (200˚C).
- Cut the bread crosswise, making sure not to cut all the way down to the base of the bread. Cut in the opposite direction to form diamond shapes, again keeping the base of the loaf intact.
- Place pieces of cheddar cheese between cuts.
- Mix the melted butter, garlic paste, parsley, and oregano and brush over the top of the bread.
- Bake for 15-20 minutes, until the bread is toasted and the cheese is melted.
- Enjoy!
Nutrition Facts : Calories 33 calories, Carbohydrate 5 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, Sugar 0 grams
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