Apricotraspberry Chipotle Cheese Bake Recipes

CHIPOTLE MAC & CHEESE

Steps:

• Cook pasta according to package directions to al dente. Meanwhile, in a Dutch oven, cook the beef, onions, green peppers and garlic over medium heat until meat is no longer pink. Drain., Stir in the tomatoes, soup, milk, chipotle pepper and seasonings. Bring to a boil. Reduce heat; cover and simmer until thickened, about 15 minutes., Drain pasta; stir into meat mixture. Divide between 2 greased 8-in. square baking dishes; sprinkle with cheese., Cover and bake casseroles at 350° for 20 minutes. Uncover; bake until bubbly and cheese is melted, 8-10 minutes longer. If desired, sprinkle with cilantro., Freeze option: Cover and freeze unbaked casseroles for up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350° for 60 minutes. Uncover; bake until bubbly and cheese is melted, 8-10 minutes longer.

CHIPOTLE MANICOTTI BAKE

Steps:

• Preheat oven to 350°. Cook manicotti according to package directions for al dente. Drain., In a large bowl, mix ricotta cheese, mozzarella cheese, green onions, eggs and cilantro. Spoon into manicotti. Spread 1/2 cup salsa into a greased 13x9-in. baking dish. Top with stuffed manicotti. Pour remaining salsa over top. Bake, uncovered , 20 minutes. , Sprinkle with pepper jack cheese. Bake, uncovered, 10 minutes longer or until cheese is melted. Let stand 10 minutes before serving.

CHIPOTLE MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees F.
• Blend 2 cups half and half, chipotle pepper(s), bouillon cubes and garlic in a blender or food processor until well blended. Pour into a large saucepan; add onion powder, black pepper, remaining 2 cups of half and half and corn starch. Stirring constantly, bring to a boil; boil and stir for 1 minute or until very thick. Remove from heat.
• Gradually stir in cheeses until melted. Add cooked pasta and stir until blended. Pour mixture into a greased 3-quart casserole dish (or 13 x 9-inch pan) and sprinkle with desired topping.
• Bake for 25 to 30 minutes or until browned and bubbly around edges.

CHIPOTLE-APRICOT CREAM CHEESE SPREAD

Steps:

• Spread cream cheese onto bottom of pie plate.
• Cook preserves, peppers and water in saucepan on medium-low heat 5 min. or until preserves are melted, stirring occasionally. Stir in onions; spread over cream cheese.
• Serve with crackers.

APRICOT-RASPBERRY ANGEL TORTE

Steps:

• Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Cool., In a large bowl, beat the cream cheese, sugar and extract until light and fluffy; fold in whipped topping., Split cake into three layers. Place bottom layer on a serving plate; spread with a third of the cream cheese mixture. Top with a third of the pie filling, raspberries and almonds. Repeat layers twice. Garnish with mint. Refrigerate leftovers.

CHIPOTLE CHEESE SAUCE

Steps:

• In a small saucepan, melt butter over medium heat. Add chipotle peppers; cook and stir for 2 minutes. Stir in flour and pepper until blended; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheese until melted. Serve over potatoes.

CHIPOTLE CHEESE GRITS

Steps:

• Boil water and add grits and salt.
• Cover, reduce heat to medium low, and cook 5 minutes, stirring twice.
• Once thickened, remove from heat.
• Stir in cheese and chipotle pepper.