Warm Cheesy Ham Bocaditos Recipes

HOT HAM AND CHEESE SANDWICHES

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Combine butter, mustard, onions, poppy seeds and dill seed. Spread insides of buns with this mixture. Place a slice of cheese and a slice of ham inside each bun.
• Wrap buns in foil and place in preheated oven. Bake for 15 to 20 minutes, until cheese has melted.

WARM CHEESY HAM BOCADITOS

Steps:

• Preheat oven to 375°F. Mix ham, mayonesa, parsley, mustard and garlic until well blended. Stir in VELVEETA.
• Spread filling evenly into rolls. Place on foil-lined baking sheet; cover loosely with additional foil.
• Bake 10 to 12 minutes or until VELVEETA is melted. Serve warm.

CHEESY SCALLOPED POTATOES & HAM

Steps:

• Preheat oven to 350°. Mix first 5 ingredients. Stir in potatoes, ham and cheese. Transfer to 2 greased 13x9-in. baking dishes., Bake, covered, 1 hour. Uncover and bake until potatoes are tender, 45-55 minutes longer. , Freeze option: Cover and freeze unbaked casseroles. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

HAM CHEDDAR BISCUITS

Steps:

• In a bowl, combine the biscuit mix and milk just until moistened. Stir in the cheese and ham. Drop by rounded tablespoonfuls onto greased baking sheets. , Bake at 450° for 8-10 minutes or until golden brown. Serve warm.

CHEESY HAM AND TOT CUPS

Steps:

• Preheat oven to 425 degrees F. Coat 12 (2 1/2-inch) muffin tins with nonstick cooking spray. Place 4 potato nuggets in each muffin tin. Bake for 12 minutes. Remove from oven. Use the bottom of a 1/4-cup measure to press the potatoes into the bottom and part way up the sides. Return to the oven and bake 12 minutes more.
• Divide ham among cups. Bake for 10 minutes more or until cups are crisp and brown and ham is heated through. Remove from oven.
• Divide cheese among cups. Bake 5 minutes or until cheese is melted and edges are golden. Remove from tins. Garnish with green onions or chives.

CHEESY HAM BRAID

Steps:

• In a large bowl, combine the contents of the roll mix and yeast packets. Stir in the warm water, egg and 1 tablespoon butter. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes; set aside. , In a large skillet, saute onion and green pepper in remaining butter until tender. Remove from the heat; stir in ham, cheeses and parsley., On a greased baking sheet, roll dough into a 15x10-in. rectangle. Spoon ham mixture lengthwise down the center of dough. On each long side, cut 1-in.-wide strips about 2 in into the center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Cover and let rise in a warm place for 15 minutes or until almost doubled., In a small bowl, beat egg white and cold water; brush over dough. Bake at 375° for 25-30 minutes or until golden brown. Let stand for 10 minutes before slicing. Serve warm. Refrigerate leftovers.

BOCADILLO (SPANISH HAM AND CHEESE SANDWICHES)

Steps:

• Cut rolls open and toast lightly under broiler or in toaster oven. Smash garlic cloves with side of a knife, place in a small bowl and toss with olive oil to flavor.
• Lightly brush insides and ousides of rolls with garlic oil. Place 4 bottom halves in a large, heavy non-stick skillet. Place sliced tomatoes on bread, sprinkle with oregano, then layer with meat and cheese. Top with upper halves. CLose and press together well. Heat skillet over med-high heat. Lower heat and cook about 6 minutes per side, until outside is lightly crisped and cheese is melted. For crisper, thinner sandwiches, flatten with another skillet or a wide-bottomed saucepan as they cook, or use a panini press.
• Cut sandwiches in half and serve immediately.

EASY CHEESY HAM CHOWDER

Steps:

• In a Dutch oven cook bacon over medium heat until crisp.
• Remove to paper towels to drain.
• In the drippings saute onion until tender.
• Stir in flour until blended.
• Gradually add milk and broth-bring to a boil.
• Cook and stir for 2 minutes or until thickened.
• Add the potatoes, corn and pepper.
• Reduce heat and simmer, uncovered for 20 minutes or until potatoes are tender.
• Add cheese and ham; heat until cheese is melted.
• Stir in bacon.
• Normally I don't use the bacon or chicken broth because I make a broth from the ham bone that I am using. And only about a half can of the corn. I also add a cup of diced carrots.

CHEESY HAM & BACON CHOWDER

Steps:

• In a large soup kettle, fry bacon until crisp.
• Remove bacon, (reserving drippings) dice and set aside.
• Saute the onion and carrots in reserved bacon drippings until tender.
• Stir in flour until blended; gradually add milk and water.
• Bring to a boil; cook and stir for 2 minutes.
• Add potatoes, corn, bouillon and pepper.
• Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender.
• Add cheese and ham; heat until cheese is melted.
• Stir in diced bacon.

CHEESY HAM QUESADILLAS

Steps:

• Sprinkle cheese onto one half of each tortilla. Top with ham, tomato and green onion tops. Fold each tortilla in half, pressing firmly together.
• In a 10-inch skillet, cook quesadillas, two at a time, over medium heat for 4 minutes, or until lightly browned, turning once. Repeat with remaining quesadillas.
• Cut each quesadilla into wedges and serve.

CHEESY HAM & BROCCOLI CASSEROLE

Steps:

• Toss pasta, ham, 1 cup cheese, broccoli, and green pepper together in a large mixing bowl; combine miracle whip and milk; stir into pasta mixture until everything is coated.
• Pour pasta mixture into a lightly greased 9x13" baking pan; top with croutons and remaining cheese.
• Bake at 350° for 30 minutes.
• Note: Using 8 ounces rotini pasta (2 cups) made the casserole somewhat dry, so I decreased that amount to 6 ounces or 1 1/2 cups dry pasta.

PORK BOCADITOS

Steps:

• In a 1-gallon self-sealing plastic bag, combine all ingredients and mix well.
• Seal bag and marinate in the refrigerator 8-12 hours or overnight.
• Heat oven to 350ºF.
• Remove pork cubes from marinade, discarding marinade.
• Pat pork dry with paper toweling; place cubes in a single layer, not touching, in a shallow baking pan and bake at 350ºF for 25-30 minutes, until pork is just tender and lightly browned.
• Remove to serving platter or chafing dish and serve hot as an appetizer.