OCTOBER 1999

Fall Fun with Cheese! 

Our fine friends at ilovecheese.com have come through again with these delicious recipes sure to spice up any fall menu. 

Rotini and Cheese
Baked Sweet Potato with Crumbled Blue Cheese
Cheesy Chicken Burrito Stack
Mesquite Turkey and Cheddar Spread

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Rotini and Cheese
Makes 8 servings

4 cups (about 11 ounces) uncooked rotini or rotelle pasta
3 tablespoons butter, divided
3 tablespoons all-purpose flour
3 cups milk, heated
2 tablespoons Dijon mustard
1 teaspoons salt
3 1/2 cups (14 ounces) grated Cheddar cheese, divided
1/4 cup dry bread crumbs
Fresh parsley sprigs, optional

Pre head oven to 350°F. Grease 2-quart casserole or 13x9-inch baking dish with 1 tablespoon butter. cook rotini in salted boiling water until al dente (or firm); drain and set aside. meanwhile, heat 2 tablespoons butter in medium saucepan over medium heat until melted. Slowly add flour; cook and stir about 3 minutes. Gradually add milk and continue to stir; cook about 6 minutes until mixture boils and thickens. Stir in mustard and salt. Remove from heat; stir in 3 cups cheese until smooth. Pour over cooked rotini; mix well. Pour into prepared dish. Combine remaining 1/2 cup cheese, bread crumbs and dash of salt. Sprinkle over top of casserole. Bake about 30 minutes or until hot and bubbly and browned on top. Garnish with parsley, if desired.

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Baked Sweet Potato with Crumbled Blue Cheese
Makes 1 serving

1 sweet potato
1 tablespoon butter
1/4 - 1/2 cup (1 - 2 ounces) crumbled blue cheese
1/2 teaspoon chopped fresh herbs or a pinch of dried herbs (parsley, fennel, marjoram, dill)  

Preheat oven to 425°F. Thoroughly scrub sweet potatoes and dry. Lightly prick potato skin with fork and bake until tender, 40 - 60 minutes. Cut slit in top of potato approximately three quarters the length of potato. Push in ends of potato gently and fluff with fork.

After sweet potato is cooked, split open and top with butter, crumbled blue cheese and fresh herbs. Serve immediately.

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Cheesy Chicken Burrito Stack
Makes 6 servings

1 1/4 cups yellow onion, cut into quarters and thinly sliced crosswise
1 1/4 cups red onion, cut into quarters and thinly sliced crosswise
1 1/4 cups red bell pepper, thinly sliced
1 1/4 cups green bell pepper, thinly sliced
2 cloves garlic, minced
3 cups shredded cooked chicken
1 can (10 ounces) diced tomatoes with green chilies (undrained) *
1/2 teaspoon salt 
1/2 teaspoon ground cumin
4 10-inch flour tortillas
2 cups (8 ounces) grated Mexican blend cheeses
1/4 cup chopped fresh cilantro, optional
1/4 cup black olives, sliced, optional

Coat large skillet with nonstick cooking spray and heat over medium-high heat. Add onions; cook and stir 5 minutes or until beginning to brown. Add peppers and garlic; cook and stir 5 minutes. Stir in chicken, tomatoes with chilies with liquid, salt and cumin; cook about 7 minutes or until liquid evaporates, stirring occasionally.

Preheat oven to 375°F. Grease large baking sheet or pizza pan. Place one tortilla on baking sheet. Spread with one-third of chicken mixture; sprinkle with 1/2 cup cheese. Repeat layers two more times; top with remaining tortilla and 1/2 cup cheese. Top with cilantro and black olives (optional). Bake 10 to 15 minutes or until tortilla stack is heated through and cheese is melted. Serve in wedges; sprinkle with cilantro, if desired.

* Note: One can of plain diced tomatoes can be substituted for a non-spicy recipe.

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Mesquite Turkey and Cheddar Spread
Makes 24 servings

8 ounces mesquite turkey, cubed
6 ounces White Cheddar cheese cubed
3/4 cup pecan halves
3/4 cup reduced-fat sour cream
1/2 teaspoon Dijon-style mustard
1/4 cup parsley, finely chopped

Finely chop turkey, cheese and pecans. Mix in sour cream, mustard and parsley. Refrigerate 3 - 4 hours for flavors to blend. Serve with assorted vegetables and crackers.

Tip: Spoon scant tablespoon of spread on endive leaves and arrange on serving platter.

For more delicious cheese recipes, ideas and information, check out the American Dairy Association Web site http://www.ilovecheese.com.

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