Friday, December 7, 2012

Southwestern Cheeseball

Picture and recipe from Taste and Tell.

I wanted to bring something snacky to Thanksgiving, so I opted for....MY FIRST CHEESEBALL!

Who doesn't love balls of cheese, right?

  • 8 oz shredded sharp cheddar cheese
  • 8 oz cream cheese, at room temperature
  • 2 tablespoons butter, at room temperature
  • 1/4 cup finely diced onion
  • 1/4 teaspoon garlic powder
  • 1 (4 oz) can chopped green chiles
  • chopped cilantro (I used chives)
  • crackers, for serving

  • In a medium bowl, combine the cheddar, cream cheese, butter, onion, garlic powder and green chile. Mix completely.
  • Turn out onto a piece of plastic wrap. Form into a ball and wrap tightly. Refrigerate until set up, 2 hours to overnight.
  • Place chopped cilantro on a plate. Unwrap cheeseball and roll in the cilantro until coated. Serve with crackers.

I'm not huge on cilantro, and a friend suggested chives. Good choice! Loved them. This turned out pretty tasty, but it could have used a liiiiiittle bit more of a bite. I'm not sure what exactly I would add, but I will probably play with it a bit, next time.

Southwestern Cheeseball |

BBQ Chicken Enchiladas

Recipe and pictures from How Sweet Eats.

How Sweet Eats is just.....she just....NEEDS TO BE MY BFF AND COOK FOR ME EVERY DAY. That's all.

makes 8 enchiladas
8 large whole wheat tortillas 
3 boneless, skinless chicken breasts, cooked and shredded
28 ounce can red enchilada sauce
1/2 cup of your favorite BBQ sauce (or more depending on your tastebuds) (I will use more next time)
1/2 large sweet onion, sliced
1 tablespoon BBQ seasoning
pinch of cayenne pepper
2 tablespoons olive oil
1 cup shredded sharp cheddar cheese
1 cup shredded colby jack cheese
Preheat oven to 375.
In a large skillet, heat 2 tablespoons of olive oil on low-medium. Add sliced onions with a pinch of salt, and let caramelize until soft and golden – about 10 minutes. While onions are cooking, dump enchilada sauce into a bowl and whisk in your favorite BBQ sauce until combined.
Add shredded chicken to onions with BBQ seasoning and a pinch of cayenne pepper. Mix thoroughly. Pour in about a half of a cup of enchilada/BBQ sauce mixture, and add 1/2 cup cheddar cheese and 1/2 cup colby cheese. Stir until mixture comes together and turn off heat.
Pour a drizzle of enchilada/BBQ sauce in the bottom of a baking dish. Take each tortilla and fill it with 1/2 + of chicken mixture. Roll each up and set it in the baking dish. Dump remaining enchilada/BBQ sauce on top of tortillas and add remaining cheese. Bake at 375 for 20-25 minutes. 

I snagged a rotisserie chicken at the store, and shredded that sucker right up. Easy peasy. These were SUPER easy to put together and came out really good. The sauce was pretty much enchilada sauce with a touch of bbq sauce. I would have liked it to be a little bbq-ier, so I'll probably add a bit more of that, next time.