This is something that’s been in my family’s collection of favorite recipes for years !
Depending how long you go between shopping trips, this is great for fixing near the end of that time. The only real perishable item are the green onions otherwise it’s sour cream, frozen spinach (thawed and broken up), pepperjack cheese, corn tortillas, canned enchilada sauce (we used to use hot enchilada sauce but they stopped selling that here so now we used medium) and ricotta cheese ! Since there’s only 3 of us, this recipe will last us two days which is nice when you want to have a day off from cooking. I really wish I could remember where we got this recipe from so y’all could make this as well but it’s been so long and we never wrote the source down.
Take care y’all, especially to those suffering from the effects of the fires in the western United States, Hurricane Ida and those living in Afghanistan that don’t want to be there.
Happy “Fry-day” y’all ! I don’t go out to restaurants really anymore between COVID-19 and the lack of vegetarian/vegan restaurants in my town but that doesn’t mean I don’t miss me some fried cheese sticks ! This version sounded fairly simple but tasty so I gave it a shot.
So mine didn’t turn out as pretty as what you’d get in a restaurant but they did taste good and I loved how long the mozzarella got stretched out without having the whole thing come out !
If you’d like to try making this yourself (and hopefully have it turn out even prettier), click here.
If you have a hankering for pasta, this recipe will scratch that itch !
The top of the casserole has a great crust to it, the spinach mixture feels like pesto when you bite into this and the mozzarella still has some gooey pull to it ! Even though the pasta is cooked before it goes into the oven for 30 minutes, the pasta did not feel over-cooked which was a pleasant surprise.
This recipe came from an Allrecipes magazine.
I was not paid in any form to promote this recipe or Allrecipes.
Hey y’all, I was flipping through a Better Homes & Gardens magazine and saw that they had this cheese enchilada variation that sounded really good so I decided to give it a try !
So, just a few quick notes. They wanted to use Monterey Jack but I went with pepper jack cheese, I also chose not to deseed the jalapeno and I went with medium heat enchilada sauce (I used to love using hot enchilada sauce but they quit selling that in my town).
I loved eating these. The pepper jack and cheddar had melted into a creamy, ooey-gooey mixture but the crumbled queso fresco still held most of its shape. Thanks to the various sources of heat in this enchilada dish, you can actually still get some heat to this despite all the cheese ! Fairly easy to make + being a tasty filling enchilada = a recipe I’d gladly make again !
I did not realize until writing this, that this recipe actually came from a 2018 issue of Better Homes & Gardens.
I was not paid in any form to mention this recipe or BHG.
I’m transitioning slowly into eating vegetarian/vegan food (still trying some meat/dairy based dishes for now so I’ll know how good the vegetarian/vegan versions are at imitating it) but my dad will never be that way and boy was he excited when he saw this pizza:
He ended up eating half of this all by himself ! You have to eat it quickly after it’s out of the oven if you want to experience any of the stretch effect of the mozzarella cheese in the crust. While it really wasn’t a bad pizza, I’d be so excited to see if it’s possible to do a vegan take on this.