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Flamed Cheese (Queso Flameado)

8 ounces asadero or Monterey jack cheese, coarsely grated
4 ounces panela cheese, or additional asadero
    or Monterey jack cheese, coarsely grated
1 or 2 fresh serranos, chopped
1 pound cooked chorizo (optional)
Flour or corn tortillas, warmed
1 or 2 favorite salsasPreheat oven to 375 degrees F. Place a shallow baking dish in the oven to warm for about 5 minutes. Remove the heated dish from the oven. Sprinkle the cheeses evenly in the dish, then top it with the chile and chorizo. Place the dish in the oven and bake for about 10 minutes, until the cheese is melted through and bubbly. Serve immediately, accompanied with tortillas and salsa.Alternately, you may cook the dish over a single layer of charcoal coals after the coals have died down to the point that they are covered in gray and white ash.Variations
Omit chiles and chorizo, and top the cheeses with toasted sesame seeds.Omit chiles and chorizo, and drizzle adobo sauce from canned chipotles over the cheeses.

Cheese strata
Cheese Strata12 slices white bread, crusts trimmed2 cups shredded Cheddar cheese4 eggs1 tablespoon dried minced onion1 teaspoon salt1/2 teaspoon prepared mustard1/2 teaspoon cayenne2 1/2 cups milkGrease 12 x 8 inch baking dish. Arrange 6 slices bread on bottom o (Upload by user)

Homemade creole cream cheese
Homemade Creole Cream CheeseCreole cream cheese is not usually available outside of South Louisiana. It is a lengthy procedure, but it is worth the effort. Rennet tables are available in the baking supply section in supermarkets.1/2 gallon skim milk1 rennet tablet1/2 cup b (Upload by user)

Pinon-cheddar tamales
Pinon Cheddar TamalesuFilling/u1 cup fresh or frozen corn kernels5 garlic cloves, minced3 to 4 fresh serrano chiles, minced1 cup pine nuts, toasted1 pound mild Cheddar cheese, grated1/2 teaspoon saltPrepare dried corn husks. In a bowl, mix filling ingre (Upload by user)

Quesadillas
Quesadillas12 flour tortillas3/4 pound Monterey jack cheese, shredded1 tablespoon ground cumin3 (4 ounce) cans chopped green chiles3/4 cup pitted black olives, sliced1 medium red onion, choppedSour cream, if desiredLay out 6 tortillas, reserving 6.In (Upload by user)

Stacked enchiladas
Stacked EnchiladasOil (to soften the tortillas)12 corn tortillas2 recipes All purpose Enchilada Sauce1 pound mild Cheddar cheese, grated1/2 cup onions, minced3/4 cup black olives, sliced or minced1/2 cup sour creamHeat All purpose Enchilada Sauce and keep i (Upload by user)

Sweet milk cottage cheese
Sweet Milk Cottage Cheese2 quarts milk2 rennet tablets2 tablespoons cold waterHeat milk to lukewarm. Dissolve rennet tablets in cold water. Add to milk. Let stand in warm place until set. Pour into bag or colander. Remove curd. Break into small pieces. Moisten with cream. (Upload by user)

Tex-mex enchiladas
Tex Mex Enchiladas12 corn tortillas1 recipe Basic Tex Mex Sauce1 pound mild Cheddar cheese, grated1 cup onion, minced (optional)Soften the tortillas in hot vegetable oil. Place them on paper towels to drain. When they are cool enough to handle, immerse them in the sauc (Upload by user)

Cafe enchiladas
Cafe EnchiladasVegetable oil12 corn tortillasHot sauce1 pound mozzarella cheese, gratedShredded lettuce and chopped tomatoes (for garnish)Heat 1/2 inch oil in a small heavy skillet until it just begins to smoke. Using kitchen tongs soften the tortillas for a second (Upload by user)

Welsh rarebit
Welsh Rarebit2/3 cup flour1 teaspoon salt1/2 teaspoon dry mustardDash of cayenne3 cup milk3/4 teaspoon Worcestershire sauce1/3 cup butter3 cups grated sharp Cheddar cheeseSliced tomatoesCombine flour, salt, dry mustard and cayenne. Add 1 cup milk gr (Upload by user)

Fresh yogurt cheese
Fresh Yogurt CheeseSpread this cheese on crusty slices of rustic bread or use it as a savory chip or vegetable dip base.1 (16 ounce) container plain yogurt or plain goat`s milk yogurt*2 teaspoons finely snipped fresh herbs: basil, thyme, oregano,    marjoram (Upload by user)
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Goat cheese souffles
Goat Cheese SoufflesThis recipe appeared in the New York Times.1 1/2 tablespoons butter (more for buttering ramekins)1 1/2 tablespoons flour1 cup milkSea saltFreshly ground black pepper5 eggs, separated8 ounces goat cheesePreheat oven to 400 degrees (Upload by user)
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Cheese crisp
Cheese CrispThis is found mainly in Arizona.Flour tortilla1/2 Monterey jack cheese and 1/2 Cheddar cheese, gratedJalape?o chiles, slicedPreheat oven to 375 degrees F. Place tortilla in the oven and bake just until it starts to become crisp and a little brown, 2 1/2 (Upload by user)
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Paneer cheese
Paneer CheeseThis cheese is used as a topping for curries, vegetables, or baked potatoes, or as a spread for flat bread.12 cups whole milk2 teaspoons salt1/4 teaspoon cumin seed, crushed1/3 cup lemon juiceIn a 5 quart Dutch oven bring milk, salt and cumin seed j (Upload by user)
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Mozzarella sticks
Mozzarella Sticks1 pound mozzarella sticks (string cheese) or brick mozzarella2 eggs, beaten1/4 cup water1 1/2 cups Italian bread crumbs1/2 teaspoon garlic salt1 teaspoon Italian seasoning2/3 cup flour1/3 cup cornstarchVegetable oil (for deep frying)p (Upload by user)
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Pimento cheese spread
Pimento Cheese Spread1 small can evaporated milk1/2 pound cheese, shredded1 small jar pimentos, mashed1/2 teaspoon salt1 teaspoon granulated sugar1 heaping tablespoon mayonnaisePlace milk in top of a double boiler. Just as the water in the bottom of the boiler (Upload by user)
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Green chile bread pudding
Green Chile Bread PuddingSource: Recipe by Flo Braker for the California Milk Advisory Board 5 large eggs 1 cup whole milk 2/3 cup heavy cream 1 teaspoon chili powder 1/4 teaspoon salt 1/4 teaspoon ground cumin 1/4 teaspoon dried oregano 3/4 cup (2 1/2 (Upload by user)
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