Best 12 Tex Mex Cheese Recipes

TEX-MEX BEEF AND CHEESE ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat the ground beef in a large skillet over medium heat. Cook, stirring to crumble, until no longer pink. Drain off grease and season with chili powder, paprika, cumin, garlic powder, and salt. Mix in the tomato sauce and 2 cups of the water. Simmer over low heat. Mix the remaining water with the flour and sugar until flour is dissolved; stir into the simmering meat sauce. Simmer until thickened, about 10 minutes.
• While the sauce is cooking, heat oil in another skillet over medium-high heat. Warm tortillas in the hot oil until pliable. Fill each tortilla with a little bit of cheese, and place in a 9x13 inch baking dish, reserving some of the cheese to sprinkle on top. Pour the meat sauce evenly over the rolled tortillas. Top with remaining cheese.
• Bake for 25 minutes in the preheated oven, until cheese is melted and lightly browned.

TEX-MEX MACARONI AND CHEESE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
• Meanwhile in 5-quart Dutch oven, cook beef over medium-high heat 6 to 8 minutes, stirring frequently, until brown; drain, and set aside. Add bell pepper, poblano chiles and onion to Dutch oven; cook 6 to 7 minutes, stirring frequently, until onions start to soften. Stir in beef, taco seasoning mix and water; heat to simmering. Simmer 3 to 4 minutes, stirring frequently, until slightly thickened. Transfer to medium bowl; reserve.
• In 4-cup glass measuring cup, mix milk and cream. Return Dutch oven to low heat; melt 3 tablespoons of the butter in Dutch oven. With whisk, stir in flour and salt until smooth. Increase heat to medium-high; cook, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in cheeses. Cook until melted, stirring occasionally. Stir pasta into cheese sauce. Remove from heat. Pour half of pasta mixture into baking dish. Top with meat mixture, then remaining pasta mixture.
• Bake 20 to 25 minutes or until edges are bubbly.
• Meanwhile, in 8-inch nonstick skillet, melt remaining 2 tablespoons butter over medium heat. Stir in bread crumbs; toast 4 to 5 minutes, stirring constantly, until crumbs are golden brown. Sprinkle over pasta mixture; top with cilantro.

TEX-MEX MACARONI AND CHEESE

Steps:

• In a large skillet, brown beef and drain off excess fat. Add taco seasoning and water according to seasoning package directions and simmer for 10 minutes or until liquid is absorbed. Set aside.
• Prepare macaroni and cheese according to package directions, adding butter or margarine and milk as indicated. Combine beef mixture and macaroni and cheese. Mix together and serve.

GRILLED BACON-WRAPPED CHEESE-STUFFED TEX-MEX HOT DOGS

Steps:

• Preheat the grill to medium-high.
• With the tip of a small, sharp knife, make a slit along each hot dog's entire length, cutting down about two-thirds of the way through its diameter. Evenly place the cheese strips inside the slit in each hot dog.
• Wrap the bacon in a spiral around each hot dog, then secure the bacon with a toothpick on each side.
• Place the hot dogs on the grill and cook, turning once, until the bacon is crisp, about 5 - 8 minutes.
• When the hot dogs are done, remove the toothpicks and place each hot dog into a bun.
• Garnish with toppings of choice.

BEAN & CHEESE BURRITOS W/ TEX-MEX CHILI SAUCE

Steps:

• Preheat oven to 350F.
• Prepare sauce: Heat canola oil in saucepan; stir in flour and chili powder to form thick paste; cook 30-60 seconds.
• Add chili powder, cumin, broth, tomato sauce, salt, & garlic powder. Bring to a boil, reduce heat, & simmer 8-10 minutes. Set aside.
• Assemble burritos: Lay out one tortilla. Spoon 3/4 c refried beans, 3/4 c spanish rice, and 1/2 c cheese down center of tortilla.
• To roll , fold one side over filling, parallel to filling. Fold up bottom & top then fold over other side to make a wide burrito.
• Place seam side down in large baking dish. Repeat steps 3 & 4 for second burrito.
• Pour sauce over burritos and top with 1/4 c cheese.
• Bake 25-30 minutes.
• Remove from oven and pile on the desired toppings.
• Burritos can be cut in half and serve 4 people, or can be served whole to two *really* hungry people.
• And don't forget the forks!

TEX-MEX CHEESE STRATA

Steps:

• Arrange tortilla chips in a greased 13x9-in. baking dish; sprinkle with cheese and set aside. In a large skillet, saute onion in butter until tender. , In a large bowl, whisk the eggs, milk, onion, chilies, ketchup and hot pepper sauce; pour over cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-45 minutes until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

TEX MEX ULTIMATE CARNITAS GRILLED CHEESE

Steps:

• Whisk sour cream, jalapeno peppers, 2 tablespoons mayonnaise, jalapeno pepper juice, garlic, and salt together in a bowl until smooth.
• Heat oil in a large skillet over medium heat; add carnitas. Cook, without moving carnitas until crisp and browned on the bottom, about 3 minutes. Flip and cook until other side is browned and crisp, 2 to 3 minutes more.
• Mix pepperjack cheese and 1 cup Cheddar cheese together in a bowl.
• Lay 4 bread slices on a work surface; spread sour cream mixture onto each slice. Sprinkle cheese mixture over each bread slice and layer carnitas, avocado, cilantro, and more cheese mixture onto each bread slice. Top with another bread slice, making a sandwich. Spread a thin layer of mayonnaise onto the top bread slice of each sandwich and press 1 tablespoon Cheddar cheese onto mayonnaise layer.
• Heat a nonstick griddle or skillet over medium-low heat; add sandwiches, cheese-side down. While sandwiches are cooking, top each with a layer of mayonnaise and Cheddar cheese. Cook sandwich until golden brown and cheese is softly melted, 2 to 3 minutes per side.

TEX-MEX CHEESE FONDUE

Steps:

• Place both cheese in a large bowl and add flour, toss.
• Rub inside of fondue pot with garlic. Discard garlic.
• Add wine and tequila to pot and warm over medium heat until tiny bubbles appear.
• Add one handful of cheese mixture to wine mixture and stir constantly until cheese melts. ADJUST HEAT SO MIXTURE DOES NOT BOIL.
• Repeat with remaining cheese; stirring until thick. Stir in cilantro and chilies and season with salt and pepper.
• Set pot over candles or Sterno on serving table. Serve with skewers of bread cubes, sausages and/or vegetables.
• Serve with tortilla chips if desired.

CHEESE & ONION ENCHILADAS WITH TEX-MEX CHILI GRAVY RECIPE - (4.3/5)

Steps:

• Chili gravy: Heat oil in a medium skillet over medium-high heat. Stir in flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux. Add remaining dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients. Add chicken broth, mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. May add water, or chicken broth, to adjust thickness, if necessary. Enchiladas: Preheat oven to 450°F. Pour 1 to 2 tablespoons oil in a small or medium skillet and heat tortillas, one at a time, on each side. Layer on plate and blot with paper towels. Pour 1/2 cup chili gravy in 7-x9inch baking pan. Put 1/4 cup cheese and 1tablespoon onion in center of each tortilla, roll up, and place, seam-side down, in baking dish. Pour remaining chili gravy over rolled tortillas, top with remaining cheese & onions. Bake for 15 to 20 minutes or until sauce is bubble and cheese is melted. Serve hot.

SOUTHWEST BORSCHT AND TEX/MEX GRILLED CHEESE

Steps:

• Using a food processor, shred beets, carrots, cabbage and green onions. Add to a large cooking pot
• Add beet juice, chicken broth, rosemary and butter.
• cook on low heat for 40 minutes
• Add in lemon juice
• Spoon into 4 bowls and garnish with freshly chopped cilantro, if desired.
• For the sandwich.
• Butter 4 slices of bread. Combine all six of the ingredients above to make the basil mayo. Spread the mayo on unbuttered side of the bread. Place an iron skillet on the burner at medium heat. Add olive oil.
• Add one slice of pepper jack and one slice of mozzarella to each slice, place in hot skillet
• Butter 2 other slices of bread. Put butter side UP on the top of each sandwich.
• Cook about 2-3 minutes until brown. Using a spatula, carefully turn each sandwich over and cook 2-3 more minutes. Remove from pan. Let rest 5 minutes before slicing in half.
• Serve with the soup and dip, if you like.

TEX-MEX HAM AND CHEESE SANDWICH

Steps:

• 1. Combine cheese, ham, chiles, and lettuce, tossing well.
• 2. Brush one side of each tortilla with melted butter.
• 3. Place 2 tortillas, buttered side down, on work surface.
• 4. Spoon cheese mixture evenly over the 2 tortillas, pressing with the back of a spoon. Top with remaining tortillas, buttered side up; press top tortillas gently.
• 5. Melt 2 tablespoons butter on a griddle or large skillet over medium-high heat. Place tortilla sandwiches on griddle; grill until bottom is crisp and lightly browned; carefully turn sandwiches to grill other side.
• 6. Serve with taco sauce, if desired.

TEX-MEX FLAMING CHEESE

Steps:

• 1. Preheat oven to 400°. Fry chorizo in a medium skillet over medium heat for 6-8 minutes. Add onions and tomatoes, cook until onions are soft, 8-10 minutes, and set aside.
• 2. Put monterey jack into a small cast-iron skillet and bake until melted, 12-15 minutes. Spoon chorizo mixture over cheese. Pour rum or everclear over cheese and carefully ignite with a kitchen match. Serve with warm tortillas and tortilla chips.