Best 8 Cheese Frizzles Recipes

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Indulge in the irresistible cheesy delight of Cheese Frizzles, a culinary symphony of crispy, golden-brown cheese wafers that tantalize your taste buds with every bite. These delectable treats are a perfect harmony of sharp cheddar cheese, nutty Parmesan, and a touch of zesty cayenne pepper, expertly blended and baked to perfection. Experience the ultimate cheese indulgence with three delightful variations: Classic Cheese Frizzles, Bacon Cheddar Cheese Frizzles, and Herb Parmesan Cheese Frizzles. Whether you prefer the timeless simplicity of the classic, the savory indulgence of bacon and cheddar, or the aromatic allure of herbs and Parmesan, these Cheese Frizzles are guaranteed to satisfy your cravings.

Let's cook with our recipes!

FRIJOLES I



Frijoles I image

A friend passed this recipe to me. It is a little more work, but worth it for authentic refried bean taste. To make ahead of time, beans can be covered and refrigerated for 1-2 days.

Provided by Karen

Categories     Side Dish     Beans and Peas

Time 4h30m

Yield 15

Number Of Ingredients 7

1 pound dry pinto beans
2 onions, diced
1 clove garlic, minced
2 teaspoons salt
1 ½ teaspoons pepper
¾ cup butter
1 cup shredded Cheddar cheese

Steps:

  • Soak pinto beans overnight in 1 quart of water.
  • Place beans into a large saucepan, and add water to cover. Add onions, garlic, salt and pepper. Bring to a boil, then simmer over medium-low heat until beans are tender, about 1 to 2 hours. Add additional water to the pan as needed to prevent burning.
  • Mash the beans with a potato masher, and mix in the butter. Continue cooking, stirring occasionally, until the mixture is thickened and the butter is absorbed. Adjust seasonings to taste.
  • Preheat oven to 350 degrees F (175 degrees C). Spread the bean mixture into a 9x13 inch baking dish, and sprinkle shredded cheese over the top. Bake for 15 minutes, or until cheese is melted.

Nutrition Facts : Calories 223.5 calories, Carbohydrate 20.6 g, Cholesterol 32.3 mg, Fat 12.1 g, Fiber 5 g, Protein 8.7 g, SaturatedFat 7.5 g, Sodium 426.6 mg, Sugar 1.3 g

CHEESE FRIZZLES



Cheese Frizzles image

Taken from NZ weekly site and attributed to Wendyl Nissen's Pantry. These call for 'tasty' cheese; a great sub would be cheddar. I love how the directions are written, BUT servings and yield are a guess, as I've not tried this recipe. Perfect with drinks, I think these sound amazing!

Provided by alligirl

Categories     New Zealand

Time 15m

Yield 20 frizzles, 4 serving(s)

Number Of Ingredients 8

4 tablespoons oatmeal (finely ground in the food processor)
4 tablespoons grated tasty cheese (sub cheddar)
2 tablespoons flour
1/4 teaspoon mustard powder
1/4 teaspoon salt
ground pepper
4 tablespoons fat (lard but olive oil or butter will do)
2 teaspoons baking powder

Steps:

  • Mix all ingredients together except the baking powder and frying fat.
  • Add enough cold water to mix into a stiff batter. If it looks like porridge, it's too liquid and the frizzles will flatten out in the frying pan. (If this happens, just add a bit more oatmeal. ).
  • Melt the fat in the frying pan until it spits if you put a drop of water in it. Add the baking powder to the mix just before you are about to start cooking.
  • Drop teaspoonfuls into the hot fat - they will bubble a bit like crumpets. Turn over and cook until golden on both sides.
  • Drain on paper towels and serve on their own, or spread with fish or meat paste.

YUMMY CHEESE FRIES



Yummy Cheese Fries image

Easy and fast, these Cheddar cheese fries are served with bacon and dipped in ranch dressing.

Provided by Quincie Ingram

Categories     Side Dish     Potato Side Dish Recipes

Time 30m

Yield 3

Number Of Ingredients 4

3 slices bacon
1 (28 ounce) package frozen French fries
1 cup shredded Cheddar cheese
Ranch dressing

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
  • Preheat oven to 400 degrees F (205 degrees C). Place a piece of aluminum foil over a baking sheet; spread fries in a single layer on baking sheet.
  • Bake in preheated oven until golden brown and crisp, 15 to 20 minutes.
  • Preheat broiler.
  • Sprinkle fries with cheese and crumbled bacon.
  • Broil until cheese is melted, 1 to 2 minutes. Serve with Ranch dressing.

Nutrition Facts : Calories 536.3 calories, Carbohydrate 56.8 g, Cholesterol 50.8 mg, Fat 28.2 g, Fiber 6.2 g, Protein 19 g, SaturatedFat 12.7 g, Sodium 1360.9 mg, Sugar 0.4 g

CHEESE FRIES



Cheese Fries image

This is a wicked-easy recipe that's wicked-good!

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 17m

Yield 4 to 6 servings

Number Of Ingredients 6

1 sack frozen French fries, any brand or shape ? crinkle cut, thin cut, steak cut, waffle fries prepared to package directions
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
2 1/2 cups, (10-ounce) sack shredded yellow Cheddar
3 squirts ketchup, about 1/4 cup

Steps:

  • Have your GH (Grown Helper) put fries in oven on a cookie sheet. While fries are baking in the oven, have a GH place a sauce pot on the stove and heat it over medium heat. Add butter and melt it. Add the flour and stir. Cook butter and flour together for 1 minute or so. This is called "roux" (like Tiger and Roo with Pooh Bear) and it helps to thicken up sauces. Use a whisk to stir as the milk goes into the pot. Keep stirring until the milk gets thicker. Use a wooden spoon or heat-safe spatula to stir in the cheese. When all of the cheese melts, take the sauce off the heat and stir in 3 squirts of ketchup. This is your SECRET ingredient. When everyone asks what you put in your cheese sauce that makes it taste so good, just say milk and cheese, you can NEVER tell what secret ingredients you add! Tell your GH to keep the secret, too or they can never help you again!
  • Pour the sauce over the fries or serve the sauce on the side if you like to dipping better.

JEZEBEL'S GLAZED PORK CHOPS ON PIMIENTO CHEESE GRITS WITH SWEET POTATO FRIZZLES



Jezebel's Glazed Pork Chops on Pimiento Cheese Grits with Sweet Potato Frizzles image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 21

1 (12-ounce) can cola, flat (recommended: Coke)
1/2 cup fresh or frozen/thawed peeled peach slices
2 to 4 teaspoons prepared horseradish (adjust as necessary to produce a more or less spicy glaze)
Pinch freshly ground black pepper
4 cups low-sodium chicken broth
1 1/4 cups yellow quick cooking grits (recommended: Bob's Red Mill Corn Grits/Polenta)
1/2 cup heavy cream
6 tablespoons drained and chopped pimientos
1 cup grated sharp Cheddar
1 sweet potato
Peanut oil, for frying
Kosher salt
1/2 small Vidalia onion (or other sweet onion), peeled
1/3 cup sugar
1/3 cup plus 2 tablespoons apple cider vinegar
1/3 cup olive oil
Pinch kosher salt
3 cups fresh watercress, washed and dried
6 (approximately 8-ounce) bone-in, fully cooked smoked pork chops (recommended: Smithfield)
Olive oil, for brushing on chops
Kosher salt and freshly ground black pepper

Steps:

  • Begin the components of this meal by beginning with the following:
  • Bring cola to a boil over high heat in a large wide, shallow saucepan.
  • Bring chicken broth to a boil over high heat in a large deep pan.
  • Bring 2-inches peanut oil to 350 degrees F in a large Dutch oven.
  • Preparing the glaze: Once cola is boiling, continue to cook vigorously, over medium-high heat, until it's reduced to about 1/3 cup and becomes slightly syrupy, about 15 to 20 minutes. While the cola is reducing, place the peach pieces into a blender and puree. Once the cola has reduced, stir in the horseradish, peach puree, and pepper. Set aside. The glaze will have the consistency of a thin syrup.
  • Preparing the grits: Once the chicken broth comes to a boil, slowly whisk in the grits and stir vigorously to avoid lumps. Continue to cook the grits over medium-low heat, stirring frequently, until they are soft and thick, about 10 to 15 minutes. Cover the pot and allow the grits to sit for 5 minutes. Stir in 1/4 cup cream, pimientos, and cheese, and stir to combine. Just before serving, check the consistency of the grits. Stir in the additional 1/4 cream, if necessary, to thin them out.
  • Prepare the sweet potato frizzles: Peel and grate the sweet potato using the large holes in a box grater. Using a tea towel, squeeze as much liquid as possible from the potato. Carefully drop the dry potato shreds in the oil once it reaches 350 degrees F. Fry for about 1 minute, until crispy and lightly browned. Remove from oil, drain on paper towels, and season lightly with salt.
  • Prepare the watercress salad: Grate the onion using a box grater. In a jar or shaker, mix the onion, sugar, vinegar, oil, and salt. Shake vigorously until blended. Just before plating the salad, drizzle about 1/4 to 1/2 cup of the dressing over the watercress and toss gently to coat.
  • Preparing the chops: (Note the chops are fully cooked, so the preparation is to give them color, glaze them, and heat them through.)
  • Preheat a large grill pan to medium-high heat. Brush each chop with about a tablespoon of oil, and season scantily with salt and pepper. Be cautious about oversalting the chops, since they are generally salty. Place the chops on the grill pan. Allow to sear for about 1 to 3 minutes, and then rotate the chop to get nice hash marks on the chop for another 2 to 3 minutes. Turn chops over. Cook on the other side for 3 to 4 minutes total. Reduce heat. A few minutes before serving, spoon about a teaspoon of glaze over each chop. Turn over and repeat, being careful not to burn the glaze.
  • To serve: Place a mound of the grits on each plate. Lean a chop next to the grits. Sprinkle about a tablespoon of sweet potato atop the grits/chop. On the side of the chop, mound a serving of the dressed watercress. Drizzle a tablespoon or so of the glaze over the chop and allow it to run into the grits.

CHEESE FRIES



Cheese Fries image

I came up with this recipe after my daughter had cheese fries at a restaurant and couldn't stop talking about them. She loves that I can fix them so quickly at home. Plus, the frozen fry packets can be refrigerated and reheated. -Melissa Tatum, Greensboro, North Carolina

Provided by Taste of Home

Categories     Appetizers     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 6

1 package (28 ounces) frozen steak fries
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1/4 cup 2% milk
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Paprika

Steps:

  • Arrange the steak fries in a single layer in 2 greased 15x10x1-in. baking pans. Bake at 450° for 15-18 minutes or until tender and golden brown. , Meanwhile, in a small saucepan, combine the soup, milk, garlic powder and onion powder; heat through. Drizzle over fries; sprinkle with paprika.

Nutrition Facts : Calories 129 calories, Fat 5g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 255mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

ITALIAN FRIES



Italian Fries image

Who needs French fries when you've got Italian fries? A twist on a recipe created by Lucinda's Italian relatives, these oven-baked fries are tossed in olive oil, grated cheese, and a medley of dried herbs. Sprinkle them with salt and pepper while they're still hot, and serve immediately.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 7

6 or 7 Idaho potatoes, peeled and sliced into 1/3-inch-thick French fry-style strips, soaked in cold water
4 tablespoons (1/4 cup) extra-virgin olive oil
1 tablespoon dried Italian herbs or some combo of dried oregano, thyme, marjoram, and basil
2 cups freshly grated Romano cheese
1/4 cup parsley leaves, finely chopped
4 tablespoons (1/2 stick) salted butter, cut into 6 cubes
Coarse salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees.
  • Drain the potatoes and pat dry with paper towels. Spread 1 tablespoon of the olive oil on each of 2 rimmed baking sheets and spread out the potatoes. Overlapping is fine.
  • Sprinkle the dried herbs evenly over the potatoes. Liberally spread the cheese and parsley on top. Drizzle the remaining 2 tablespoons of olive oil over the cheese. Scatter the cubed butter around the pans.
  • Bake until the potatoes are golden brown, rotating the pans after 30 minutes, for 45 to 50 minutes total. Use a spatula to lift off the potatoes with all the crusty cheese adhered to them. Sprinkle with salt and pepper to taste. Serve hot.

FROZEN CHEESECAKE BITES



Frozen Cheesecake Bites image

It only takes one of these delicious nibbles to cure your cheesecake cravings. But your guests are sure to ask for more.

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 5-1/2 dozen.

Number Of Ingredients 9

3 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar, divided
1-1/2 teaspoons vanilla extract
1/2 teaspoon salt
4 large eggs, lightly beaten
9 ounces semisweet chocolate, chopped
3/4 cup heavy whipping cream
1/2 cup graham cracker crumbs
1/2 cup milk chocolate English toffee bits

Steps:

  • Line the bottom of a 9-in. springform pan with parchment; coat paper and sides of pan with cooking spray. Set aside. In a large bowl, beat the cream cheese, 1 cup sugar, vanilla and salt until smooth. Add eggs; beat on low speed just until combined. Pour into prepared pan. , Place on a baking sheet. Bake at 325° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and freeze overnight. , Remove from the freezer and let stand for 30 minutes or until easy to handle. Meanwhile, in a small saucepan over low heat, melt chocolate with cream; stir until blended. Remove from the heat. Transfer to a large bowl; cover and refrigerate until mixture reaches spreading consistency, stirring occasionally. , In a small bowl, combine cracker crumbs and remaining sugar. Using a melon baller, scoop out 1-in. balls of cheesecake; place on parchment-lined baking sheets. Top each with a heaping teaspoonful of chocolate mixture. Sprinkle crumb mixture over half of the balls and toffee bits over the remaining balls. Cover and freeze for 2 hours or until firm.

Nutrition Facts : Calories 55 calories, Fat 3g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 47mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

Tips:

  • Use a sharp knife to cut the cheese into thin, even slices. This will help the frizzles cook evenly.
  • If you don't have parchment paper, you can use a lightly greased baking sheet.
  • Keep an eye on the frizzles while they are baking. They can burn easily, so it's important to remove them from the oven as soon as they are golden brown.
  • Let the frizzles cool completely before serving. This will help them to crisp up.
  • Serve the frizzles with your favorite dipping sauce. Some popular options include marinara sauce, ranch dressing, and blue cheese dressing.

Conclusion:

Cheese frizzles are a delicious and easy-to-make snack or appetizer. They are perfect for parties, potlucks, or just a quick bite to eat. With just a few simple ingredients, you can create a crispy, cheesy treat that everyone will love. So next time you're looking for a tasty snack, give cheese frizzles a try.

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