All Block Cheese Recipes
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Block Cheese Recipes

All Block Cheese Recipes

The art of crafting rich, flavorful cheese wheels and cheese blocks with exceptionally smooth texture and consistency is a skill known to only a handful of expert cheesemakers. Figi's is blessed to work with the best in the business for all of our natural cheeses & cheese block gifts. Try our full lineup of distinguished cheeses or choose your favorite flavors to send or share!

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Bacon Mac with White Cheddar

INGREDIENTS
1 quart (4 cups) heavy cream
4 tablespoons fresh rosemary, chopped
Salt and cracked black pepper to taste
1/2 pound bacon, diced, fried crisp and drained
1 pound elbow macaroni, cooked according to package directions and drained,
   reserving 3 teaspoons pasta water
2 cups (8 ounces) Figi's White Cheddar cheese, grated
Chopped chives for garnish

Bacon Mac with White Cheddar
DIRECTIONS
Place cream in large saucepan with rosemary. Add salt and pepper. Bring to boil and keep at boil until reduced by half (be patient, this takes some time). Stir in bacon and pasta and simmer until hot; add the White cheddar cheese and 3 teaspoons pasta water. Stir until cheese is melted. Garnish with chopped chives. Serve immediately.


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Cauliflower Aged Cheddar Soup

INGREDIENTS
2 heads cauliflower, broken into florets
1 cup Chardonnay wine
4 cups chicken stock
1 cup heavy cream
2 1/2 cups (10 ounces) Figi's Aged Cheddar Cheese, shredded
2 tablespoons olive oil
1 leek, white part only, medium dice
1 bay leaf, halved

Bacon Mac with White Cheddar
DIRECTIONS
Heat olive oil in a stockpot and add the diced leek. Sauté until the leek releases its sugars. Add bay leaf halves and the cauliflower florets. Stir until cauliflower releases juices. Add the wine and reduce liquid by half or three-fourths. Stir in chicken stock and bring to boil. Continue to boil until cauliflower is tender. Add heavy cream and bring back to boil. Remove from heat. Remove and discard bay leaf halves. Blend soup to a fine texture. Return to stove over low heat. Gradually add shredded Cheddar, whisking until fully incorporated.


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Cheddar Corn Chowder

INGREDIENTS
2 Tbsp. butter
1 medium onion, diced
1 cup water
4 cups fresh or frozen corn
4 cups diced peeled potatoes
2 cups carrots, thinly sliced
2 cups chopped celery
2 tsp. salt
1/2 tsp. black pepper
8 oz. (2 cups) Figi's Cheddar Cheese, shredded
3 cups milk

 
DIRECTIONS
In a saucepan over medium heat, melt butter and saute onion until translucent. Add in the water, corn, potatoes, carrots, celery, salt and pepper. Bring to a boil. Reduce heat and cover, allowing to simmer for 30 minutes. Add in 1½ cups of the cheese and the milk, stirring until cheese is melted and chowder is heated through. Do not boil. Top servings with the remaining cheese.


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Cheddar-Apple Bake

INGREDIENTS
2½ cups sliced baking apples
1/2 cup sugar
3 Tbsp. flour
4 oz. (1 cup) shredded Figi's Cheddar Cheese
1/4 cup butter, melted
1/2 cup bread crumbs

 
DIRECTIONS
Preheat oven to 350°F. Butter a 1-quart casserole or baking dish. Toss the sliced apples with the sugar and flour. Spread over the bottom of the baking dish and then top with shredded cheese. Mix the melted butter with the bread crumbs and sprinkle evenly over the cheese layer. Bake on the center oven rack for 25-30 minutes, until the apples have softened and top has browned. Serve as a side dish with roasted pork, turkey or chicken, or as a dessert with a scoop of vanilla ice cream.


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Cheddar Olive Pops

INGREDIENTS
2 cups (8 ounces) Figi's Aged Cheddar Cheese, coarsely grated
1/2 cup butter (1 stick), softened
1 cup flour
1 teaspoon paprika
25 large pimiento-stuffed green olives

Bacon Mac with White Cheddar
DIRECTIONS
Preheat oven to 400°F. In large bowl, blend together cheese and butter with electric mixer. Add flour and paprika; mix well. Shape 1 tablespoon of cheese mixture around each olive, dipping hands in flour, if necessary, to prevent sticking. Arrange on parchment-lined baking sheet and bake 10 to 15 minutes, until golden. Remove from baking sheet and serve immediately.


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Cheese Potato Pierogies

INGREDIENTS
3 cups flour
1 tsp. salt
1 large egg, beaten
3/4 cup water
1½ lbs. peeled potatoes, boiled
1¾ cup Figi's Cheddar Cheese, shredded
Salt & pepper, to taste
1 large onion, chopped and sauteed

 
DIRECTIONS
Sift flour and salt together. Add the egg and water, mixing to form a soft dough. Knead on a lightly floured surface, until soft and smooth. Shape into a ball, cover with a damp cloth and allow to rest. To prepare filling, place hot potatoes, cheese, sauteed onion, salt, and pepper in a large bowl; mash until creamy. Bring a large pot of salted water to a gentle boil. While the water heats, roll out the dough on a floured surface to about 1/8-inch thick. Using a 3" biscuit or cookie cutter, cut out circles. Spoon about 1 Tbsp. of the filling to the center of each dough circle. Moisten the edge of the circle and fold over the filling, crimping the edge to seal. Drop pierogies in the boiling water, simmering until they float to the surface. Drain and serve with sauteed onion and sour cream. If desired, boiled pierogies may be sauteed in butter and onions, and then served with sour cream.


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Cheese Spoon Bread

INGREDIENTS
2¼ cups water
1 tsp. salt
1 cup cornmeal
1 Tbsp. butter
1 cup milk
1/2 tsp. black pepper
4 large eggs
1½ cup Figi's Sharp Cheddar Cheese, shredded
2 green onions, chopped

 
DIRECTIONS
Bring the water and salt to a boil in a 2-quart saucepan. Reduce heat and add the cornmeal, stirring constantly until mixture is smooth. Remove from the heat and stir in the milk, butter, and black pepper. Add the eggs, one at a time, beating until smooth before adding the next. Finally, stir in the cheese and green onions. Pour the mixture into a prepared 2-quart casserole. Bake at 400° for 40 minutes until golden and a toothpick inserted into the center comes out clean.


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Chipotle Cheddar Samoowiches

INGREDIENTS
2 cups (8 ounces) Figi's Aged Cheddar Cheese, coarsely grated
1/2 cup butter (1 stick), softened
1 cup flour
1 teaspoon paprika
25 large pimiento-stuffed green olives

Bacon Mac with White Cheddar
DIRECTIONS
Preheat oven to 400°F. In large bowl, blend together cheese and butter with electric mixer. Add flour and paprika; mix well. Shape 1 tablespoon of cheese mixture around each olive, dipping hands in flour, if necessary, to prevent sticking. Arrange on parchment-lined baking sheet and bake 10 to 15 minutes, until golden. Remove from baking sheet and serve immediately.


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Cool Shrimp Tacos

INGREDIENTS
1 1/2 cups sour cream
1 (1-ounce) package taco seasoning mix, divided
1 cup diced seedless cucumber
3 green onions, thinly sliced (about 1/4 cup)
2 avocados, peeled and diced
1 tablespoon lemon juice

1 pound medium shrimp, shelled,deveined, and cooked
Butter lettuce leaves, torn
2 cups (8 ounces) shredded Colby Jack cheese or
    try Figi's Cool Ranch Cheese Spread
1 cup chunky salsa
12 flour tortillas
Cool Shrimp Tacos
DIRECTIONS
In a large bowl, combine the sour cream and 2 tablespoons of the taco seasoning mix; mix well. Stir in the cucumbers, onions, avocados, and lemon juice. In a small bowl, toss the shrimp and the remaining taco seasoning mix together.Serve family-style with individual bowls for the sour cream mixture, shrimp, lettuce, cheese and salsa. Top each tortilla with the sour cream mixture and shrimp. Garnish with cheese and salsa.


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Corn & Black Bean Salad

INGREDIENTS
1 Tbsp. vegetable oil
1½ cups frozen whole-kernel corn
2 Tbsp. honey
2 Tbsp. fresh lime juice
3/4 tsp. salt
1/2 tsp. ground cumin
1 can (15 oz.) black beans, rinsed
1 can (4 oz.) chopped green chiles, drained
2 medium tomatoes, diced
2 Tbsp. cilantro, chopped
4 cups salad greens
8 oz. Figi's Jalapeno Jack Cheese, cut into ½-inch cubes

 
DIRECTIONS
In a saute pan, heat oil over medium-high heat and add corn. Saute until corn begins to lightly brown. Remove from heat. Add in honey, lime juice, salt, cumin, black beans and green chiles. Mix well and set aside to cool. Once cooled, transfer to a 2-quart serving bowl. Add in diced tomatoes, chopped cilantro, salad greens, and cubed Figi's Jalapeno Jack Cheese. Toss lightly and serve immediately.


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Deep Fried Cheese

INGREDIENTS
2 cups flour
2½ cups flat beer
1/2 tsp. salt
Pinch of baking powder
1 lb. Figi's Cheddar, Swiss, or Provolone Cheese
1/2 cup flour, for dusting cheese cubes
Vegetable oil for deep frying

 
DIRECTIONS
In a bowl, whisk together flour, beer, salt and baking powder. Set aside and allow to rest at least 30 minutes. Heat oil in deep fryer to 375°. Slice cheese into 3/4" cubes. Toss cubes in 1/2 cup of flour to coat. Dip floured cheese cubes into batter, allowing excess batter to drain off before dropping into hot oil. Fry in small batches for best results. Gently shake the fryer basket after each addition to keep cubes from sticking together. Fry until crisp and golden. Remove from fryer and drain on paper toweling. Season with salt and serve hot.


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Easy Italian Casserole

INGREDIENTS
1 (8 oz) pkg. medium noodles
1 lb. Italian sausage
1/4 cup Chopped onion
(4 oz) can sliced mushrooms, undrained

2 tbs. Chopped olives
2 cup (8 oz) Pizza sauce
2 cup Figi's Cheddar Cheese, shredded
Easy Italian Casserole
DIRECTIONS
Cook noodles as directed on package; rinse and drain. In skillet, over medium heat, cook sausage and onion until browned. Drain. In mixing bowl, toss together noodles, sausage, onion, mushrooms, olives, 1 3/4 cup cheddar cheese and pizza sauce. Pour into casserole. Bake at 350º F for 25-30 minutes or until cheese melts and casserole is heated through. Sprinkle with remaining cheddar cheese for last 10 minutes of baking.


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Figi's Macaroni & Cheese

INGREDIENTS
1 8-ounce package elbow macaroni
4 1/2 tablespoons butter, divided
2 tablespoons flour
2 cups milk
1 tablespoon onion, grated

2 cups (8 ounces) Figi's Sharp or Aged Cheddar Cheese, shredded
1 1/2 teaspoons dry mustard
1 teaspoon Worcestershire sauce
1/2 cup dried bread crumbs
1 teaspoon salt and pepper
Figi's Macaroni & Cheese
DIRECTIONS
Preheat oven to 375°F. Cook macaroni al dente according to package directions. Drain. Pour into buttered shallow 2-quart baking dish. In saucepan, melt 3 tablespoons butter; whisk in flour, salt and pepper. Slowly whisk in milk; cook and stir until thickened. Add onion, cheese, dry mustard and Worcestershire sauce. Cook and stir until cheese melts. Pour mixture over macaroni and mix lightly. Melt remaining butter in small skillet; add bread crumbs. Stir, coating crumbs. Sprinkle over macaroni. Bake 25 minutes or until top is browned.


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Flatbread Pizzas

INGREDIENTS
4 flatbreads
1 1/2 cup (6 ounces) Figi's Mozzarella Cheese, shredded
1 1/2 cup (6 ounces) Smoked Gouda Cheese, shredded
Pizza Sauce
4 large portobello mushrooms, grilled and sliced
Red pepper flakes, to taste

  Flatbread Pizzas
DIRECTIONS
Preheat oven to 350°F. Place flatbreads on 2 large cookie sheets sprayed with nonstick cooking spray. Bake 5 to 7 minutes. Remove from oven and top each flatbread with 1/4 of the pizza sauce. Reset oven to 375°F. In a bowl, toss Mozzarella and Smoked Gouda together. Sprinkle the cheese, divided equally, over the 4 flatbreads. Top each with mushroom slices and sprinkle with red pepper flakes. Bake until cheese melts and crusts crisp, about 12 minutes. Sprinkle pizzas with fresh basil, if desired. Serve immediately.


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French Onion Soup

INGREDIENTS
1 Tbsp. butter
2 Tbsp. olive oil
4 medium onions, sliced
3 cups beef stock
3 bay leaves
Salt and pepper, to taste
6 slices toasted French bread
1 cup shredded Figi's Buttery Baby Swiss Cheese

French Onion Soup
DIRECTIONS
Heat butter and oil in a stockpot over medium heat until butter melts. Add onions; cook for 20 to 30 minutes, until dark golden. Add stock, bay leaves, salt and pepper. Bring to a boil; reduce heat, cover and simmer for 30 minutes. Ladle soup into 6 oven-safe soup bowls, disgarding the bay leaves. Top each with a slice of toasted French bread and sprinkle with Figi's Swiss Cheese. Set bowls on a sturdy baking sheet. Broil until cheese is melted and golden. Serves 6.


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Fresh Tomato Pie

INGREDIENTS
3 medium tomatoes, peeled
Salt
9-inch pie crust
Olive oil
1/2 cup chopped fresh basil
1/2 cup chopped green onion
1 cup (4 oz.) Figi's Provolone Cheese, shredded
1/2 cup (2 oz.) Figi's Cheddar Cheese, shredded
3 Tbsp. mayonnaise
Pinch of cayenne pepper
6 slices fried Neuske's Bacon, crumbled

 
DIRECTIONS
Preheat overn to 425°F. Slice peeled tomatoes into 6 slices each, for a total of 18 slices. Lightly salt each slice and arrange on a wire rack set on a cookie sheet to allow excess moisture to drain (about 20 minutes). While tomatoes are draining, line a 9-inch pie pan with the crust. Brush the inside of the crust with a light coating of olive oil. Lightly dab tomato slices with a paper towel to remove any excess moisture and then evenly layer 9 slices in the bottom of the crust. Top with half of the chopped basil and half of the green onions. Repeat with the remaining tomato slices, basil and green onion. In a bowl, combine cheeses, mayonnaise, cayenne, and cooked bacon. Evenly spread over the top of the tomato and herb layers. Place on the center rack in oven and bake at 425° for 15 minutes, then lower heat to 375° and continue baking for another 30 minutes or until the cheese has browned and the center has firmed. Allow to cool 20-30 minutes before slicing and serving.


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Individual Fritos Pies

INGREDIENTS
4 1/2 cups traditional size corn chips, such as Fritos®
3 1/2 cups (14 ounces) Figi's Colby or Cheddar Cheese shredded
3/4 cups thinly sliced green onions (scallions)
4 1/2 cups chili con carne with beans, homemade or canned
3/4 cups sliced fresh or pickled jalapeño chiles, mild or hot, or a mixture
Salsa, shredded lettuce, cilantro, chiles, and sour cream for garnish, (optional)

Individual Fritos Pies
DIRECTIONS
Choose six microwaveable dishes, about 5 inches in diameter and 2 1/2 inches deep, such as cereal bowls or large custard cups. In each, layer as follows, spreading each ingredient evenly in the bowls: corn chips, shredded cheese, sliced green onion, chili, corn chips, sliced jalapeño chiles, shredded cheese. Microwave each pie on high for about 1 1/2 to 2 minutes or until the chili is heated through and the cheese melts. Top each serving with a spoonful or two of your favorite salsa. Eat with a spoon. For conventional oven: Bake at 350°F for about 20 minutes.


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Peppery Potluck Squares

INGREDIENTS
Cornmeal
2 cups (8 ounces) Figi's Sharp Cheddar Cheese, shredded
1 cup (4 ounces) Figi's Cheddar Creamy Country® Cheese Spread
1 cup (3 ounces) Parmesan Cheese, grated
1/4 teaspoon garlic powder, dried oregano, cumin, (Cayenne pepper, to taste.)
4 eggs, beaten
1 jar (2 ounces) pimentos, diced
1 can (4 ounces) jalapeño peppers, drained and chopped

  Peppery Potluck Squares
DIRECTIONS
Preheat oven to 350°F. Sprinkle cornmeal in buttered 9-inch square pan, coating pan well. Cream cheeses until well-blended; add garlic powder, oregano and cumin. Beat in eggs. Stir in pimentos and jalapeños. Add cayenne pepper; mix ingredients well. Spread mixture in pan, Bake 30 minutes.


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Tavern Beer Cheese

INGREDIENTS
3 cups (12 ounces) Figi's Aged Cheddar Cheese, shredded
1 1/2 cups (6 ounces) Parmesan Cheese, shredded
1 1/2 teaspoons Tabasco® sauce
3 tablespoons Worcestershire sauce
1 tablespoon pure chili powder blend, such as ancho and New Mexico
1/2 teaspoon garlic powder or granulated garlic
1/4 to 1/3 cup beer
1/4 cup parsley, chopped
Crackers or toast slices

  Tavern Beer Cheese
DIRECTIONS
In large bowl, combine cheeses. Add Tabasco sauce, Worcestershire sauce, chili powder, and garlic powder. Mix well. In large food processor bowl with metal blade, process mixture, adding beer to make thick spread. Stir in parsley. Place in bowl. Serve with crackers or toasts.


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Zesty Cheddar Strata

INGREDIENTS
1 tablespoon butter
8 ounces chorizo sausage
1/2 cup diced red pepper
1/2 cup diced poblano pepper
6 large eggs, beaten
1 cup cottage cheese

2 cups shredded Figi's Cheddar Cheese
2 tablespoons chopped cilantro
1/2 teaspoon salt
3 onion sandwich rolls, torn into small pieces
Salsa
Sour Cream
Zesty Cheddar Strata
DIRECTIONS
Preheat oven to 350°F. Butter a 1-1/2 quart baking dish and set aside. In a medium skillet, over medium-high heat, cook chorizo 1 to 2 minutes, while stirring and breaking apart until crumbly. Add red and poblano peppers and continue cooking until peppers begin to soften, 6 to 7 minutes. Meanwhile, in a large bowl, stir together eggs, cottage cheese, Cheddar cheese, cilantro and salt. Add the chorizo/pepper mix and torn rolls; mix well. Pour into prepared dish and bake until set, about 25 to 30 minutes. Serve with salsa and sour cream, if desired.


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Zucchini Patties

INGREDIENTS
1 cup Zucchini, grated
1 sm Onion, chopped
1 Egg
1/2 tsp. Salt, to taste
1/4 cup Bisquick or Flour
1/4 cup Figi's Cheddar Cheese, grated

  Zucchini Patties
DIRECTIONS
Stir zucchini, onion, egg and salt together. Let stand for 15 minutes, until a little watery. Add Bisquick or Flour and Figi's Cheddar cheese. Stir. Fry in hot oil like pancakes. Serve hot.


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Beef & Cheese Empanadas

INGREDIENTS
1 lb. lean (at least 80%) ground beef
1/2 small red onion, finely chopped
Salt and pepper to taste
1 tablespoon ground cumin
1 tablespoon chili powder

1 can of black beans
2 Cups of Figi's Cheddar Cheese
1 can (8 oz) tomato sauce
1 can crescent dinner rolls
1 egg white, beaten
1 egg yolk, beaten
Beef & Cheese Empanadas
DIRECTIONS
Into skillet, place ground beef, onion, salt and pepper. Cook over medium-high heat until beef is browned; drain. Stir in cumin, chili powder, tomato sauce and beans. Heat oven to 400°F. On baking mat, unroll dough into 1 large rectangle; press perforations and edges to seal. Using 4-inch round cutter, cut out 8 dough rounds. To make each empanada, place about 2 tablespoons beef mixture onto center of each dough round and cover with cheese. Brush edge of each round with beaten egg white. Fold dough round in half to cover filling; press edge together to seal. Lightly brush tops of empanadas with beaten egg yolk. Bake 10 to 12 minutes
or until golden brown.


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Cheese Fritters

INGREDIENTS
2 cups Figi's White Cheddar Cheese, grated
1/4 cup prosciutto ham, diced
2 tablespoons all-purpose flour
1/4 teaspoon fresh rosemary, chopped

Cracked black pepper to taste
2 tablespoons whole milk
1 egg, lightly beaten
2 cups Panko Japanese bread crumbs
1 gallon peanut or grape seed oil
Cheese Fritters
DIRECTIONS
In large bowl, combine the cheese and prosciutto. Toss with flour to separate shreds. Add rosemary and cracked black pepper. Fold in the milk and egg to form a stiff mixture. Form 24 quarter-size patties, using a level tablespoon mixture for each patty. Coat patties with bread crumbs, pressing crumbs into patties to cover well. Heat peanut oil to 350 to 375°F in deep fryer. Fry in batches until golden brown, about 30 seconds. Drain on paper towel. Serve immediately with fondue.


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Eggplant Wrap with Cheese

INGREDIENTS
2 large eggplants
Olive oil
16 oz. Figi's Artichoke Garlic Cheese Spread
1 pound Italian sausage, crumbled and cooked
2 tablespoons Figi's Edam Cheese, grated

2 eggs
1 tablespoon fresh parsley, chopped
28 ounces (3 1/2 to 4 cups) marinara sauce
8 1-ounce slices Figi's Smoked Provolone Cheese
Eggplant Wrap with Cheese
DIRECTIONS
Preheat oven to 400°F. Slice each eggplant vertically into 1/4-inch slices. Heat olive oil in pan and sauté eggplant slices in batches, browning each side. Place cooked eggplant on paper towels and pat dry to release oil. Set aside. In a mixing bowl, combine Cheese Spread, Italian sausage, Edam Cheese, eggs and parsley. Fill eggplant slices with 1 heavy tablespoon of mixture, spreading slightly off-center lengthwise on the slice. Roll eggplant slice from long side. Continue with all eggplant slices. In the bottom of a large glass or ceramic casserole, add half the marinara sauce. Place eggplant rollups in dish and cover with remaining sauce and Figi's Smoked Provolone Cheese. Bake until cheese melts.


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Jalapeño Jack BLT

INGREDIENTS
1 1/2 cups roasted garlic, pureed
12 slices sourdough bread
24 slices Figi's Jalapeño Jack Cheese
12 slices vine-ripened tomatoes
24 fresh basil leaves
24 slices bacon, fried crisp

  Jalapeno Jack BLT
DIRECTIONS
Preheat the oven to 400ºF. Spread the roasted garlic puree on sourdough bread and top each slice with 2 slices of cheese. Place on a baking sheet and bake until the cheese is melted and bread is toasted, about 5 minutes. Remove from oven. Layer 6 of the bread slices with equal parts of the remaining ingredients as follows: 2 slices of tomato, 4 basil leaves, 4 slices bacon, and remaining 6 slices of cheese-topped bread.


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White Christmas Pizza

INGREDIENTS
1 frozen, pre-baked pizza crust, thawed (12 inch)
1 tablespoon butter
16 oz. Figi's Cool Ranch Cheese Spread
1/4 cup (1 ounce) crumbled
Gorgonzola Cheese
2 tablespoons grated Figi's Edam Cheese

1/2 teaspoon dried basil leaves, crushed
1/4 teaspoon dried oregano leaves, crushed
1 cup (4 ounces) shredded Figi's Monterey Jack Cheese
1/2 cup diced tomato
2 tablespoons chopped parsley
2 thin slices Proscuitto, diced
White Christmas Pizza
DIRECTIONS
Spread crust with butter; toast under broiler. Set aside. Combine Cheese Spread, Gorgonzola, Edam Cheese, basil and oregano; mix well. Spread over crust; top with remaining cheeses. Bake at 450° F for 5 to 8 minutes or until cheese is melted. Top with remaining ingredients.


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Queso Cheese Dip

INGREDIENTS
1 shallot, diced
2 garlic cloves, minced
1-2 jalapeños, seeded and diced
2 chipotle chiles, diced (canned in adobo sauce)
1 1/2 cups half & half (or evaporated milk)

1 tablespoon cornstarch
8 oz. Figi's Nacho Jalapeno Cheese Spread
2 teaspoons yellow mustard
8 oz. Figi's cheddar cheese, shredded
4 oz. Figi's sharp cheddar cheese, shredded
Butter
Queso Cheese Dip
DIRECTIONS
Place a medium pot over medium heat. Add the butter, shallot, garlic and jalapeño. Saute for 3-4 minutes to soften, then add the half & half and chipotle chiles. Whisk in the cornstarch. Allow the mixture to come to a simmer, so the half & half can scald (not necessary with evaporated milk) then lower the temperature to medium-low. Then stir in the cheese spread and mustard. Slowly start adding the shredded cheese. Stir and add by the handful, until the sauce comes together. If you prefer your cheese sauce a little thinner, add an extra splash of half & half. Serve immediately, or keep warm in a slow cooker or fondue pot.


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