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Grilled Chicken Enchiladas

Grab your grill and make our top pick for Father's Day!

Course Entrees

Ingredients

• 1 teaspoon oil
• 8 ounces tomatoes crushed
• ½ cup chicken broth
• 1 tablespoon cilantro leaves
• ¼ teaspoon chipotle peppers chopped
• ½ teaspoon adobo sauce
• ¼ teaspoon cumin
• 8½ corn tortillas divided
• 2 tablespoons oil divided
• ⅜ teaspoons kosher salt divided
• ¼ teaspoon pepper divided
• ½ pound chicken tenders
• ½ cup sour cream
• 1 cup Miceli's Mexican Style Cheese shredded
• ¾ cup Miceli's Mild Cheddar Cheese shredded
• ⅓ cup avocados chopped
• 3 green onions sliced

Instructions

• Preheat your grill to 350°F, and grease a 9 x 13 inch baking dish with the 1 teaspoon of oil.
• Add the tomatoes, broth, cilantro, peppers, sauce, cumin, and the ½ tortilla to a blender, puree the mixture, and then add it to a pan over medium-high heat.
• Add the 1 tablespoon of oil, let it cook for about 6 minutes, and then add ¼ teaspoon of the salt and ⅛ teaspoon of the pepper.
• Add the tenders to the grill, let them cook for about 15 minutes, and then shred them.
• Add the sour cream, ½ cup of the Mexican style cheese, ½ cup of the cheddar, remaining salt, and remaining pepper.
• Set your broiler to high.
• Cook the remaining tortillas according to their package's instructions, divide the chicken mixture between them, and then roll them up.
• Add them to the baking dish, add the remaining oil, and then let them broil for about 3 minutes.
• Add the tomato mixture, remaining Mexican style cheese, and remaining cheddar, let them broil for about 1 minute, and then add the avocados and onions.

Notes

The chicken can also be boiled instead of grilled! Extra cheese is the way to dad’s heart.

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Scalloped Potatoes

Layer upon layer of cheesy goodness!

Course Appetizers & Sides

Ingredients

• 1 teaspoon shortening
• 1 cup Miceli's Cheddar Cheese shredded
• ⅔ cup Miceli's Mozzarella Cheese shredded
• 1 cup cream
• 3 cloves garlic
• 1 tablespoon thyme leaves
• 1¼ teaspoons salt
• ⅛ teasoon pepper
• 5 russet potatoes peeled & sliced

Instructions

• Preheat your oven to 450℉, and grease a 1½-quart baking dish with the shortening.
• Combine the cheddar, mozzarella, cream, garlic, thyme, salt, pepper, and potatoes, and then add the mixture to the dish.
• Add the dish to a foil-lined baking sheet, and then let the potatoes bake for about 1 hour & 20 minutes.

Notes

The baking sheet will catch any drips from your dish. You could also try using our mild cheddar for a new flavor! 

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Veggie Burgers

But seriously, they're astounding!

Course Entrees

Ingredients

• ½ cup onion chopped
• 4 cloves garlic smashed
• 1⅓ cups carrots grated
• 1 cup yellow squash grated
• 1 cup zucchini grated
• 2 eggs beaten
• 2 tablespoons soy sauce
• 6 tablespoons soy butter
• ½ teaspoon salt
• ⅛ teaspoon pepper
• ½ cup Miceli's Colby Jack Cheese shredded
• 2 cups oats
• ½ cup flour divided
• 6 tablespoons oil divided
• 6 pretzel buns
• 6 leaves butter lettuce
• 1 red onion sliced
• 12 ounces white mushrooms peeled & sliced

Instructions

• Preheat your grill to 400℉, and oil the grates.
• Add the onion, garlic, carrots, squash, and zucchini to a skillet over medium heat.
• Let the mixture cook for about 4 minutes, and then let it cool for about 5 minutes.
• Combine the eggs, sauce, butter, salt, and pepper, and then add the cheese, oats, and onion mixture.
• Refrigerate it for about 1 hour, and then roll it into discs.
• Add ¼ cup of the flour to a parchment-lined baking sheet, and then add the discs.
• Divide the remaining flour between them, add them to the grill, and then let them cook for about 4 minutes.
• Turn them over, add 1 tablespoon of the oil, and then let them cook for about 4 more minutes.
• Turn them over, and then add 3 tablespoons of the oil.
• Divide them between the buns, and then add the lettuce and red onion.
• Add the mushrooms and remaining oil to a skillet over medium-high heat, let them cook for about 5 minutes, and then add them to the burgers.

Notes

Heavily oil the grates to avoid sticking. We keep the grill lid open while maintaining the heat!

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Sheet Pan Brunch

Show Mom you care with a sheet pan of food!

Course Breakfast

Ingredients

• 10 ounces frozen cherries thawed
• ¼ cup orange peel sliced
• 2 tablespoons brown sugar
• ¾ & ⅛ teaspoons nutmeg divided
• 1 pound maple sausage
• ½ cup Miceli's Pizza Blend Cheese shredded
• 6 eggs beaten
• 2 cups half and half
• 2 teaspoons vanilla
• ½ teaspoon kosher salt divided
• ⅓ cup brown sugar
• 4 tablespoons butter melted & divided
• 8 slices Texas toast
• 15 ounces Miceli's Ricotta Cheese
• 2 tablespoons maple syrup
• 1 cup honey oat granola
• 1 tablespoon dried cranberries

Instructions

• Preheat your oven to 350℉.
• Combine the cherries, peel, the 2 tablespoons of sugar, and ¼ teaspoon of the nutmeg, and then add the mixture to a baking dish.
• Let it bake for about 20 minutes.
• Combine the sausage and cheese, and then roll the mixture into discs.
• Add them to a foil-lined baking sheet, and then let them bake for about 20 minutes.
• Whisk together the eggs, half and half, vanilla, ¼ teaspoon of the salt, ½ teaspoon of the nutmeg, and the remaining sugar, and then dip the toast in the mixture.
• Add 2 tablespoons of the butter to a foil-lined baking sheet, and then add the toast.
• Brush the remaining butter over it, and then let it bake for about 20 minutes.
• Set your broiler to high, and then let it broil for about 1 minute & 30 seconds.
• Turn it, let it broil for about 1 more minute & 30 seconds, and then add the ricotta, syrup, and remaining nutmeg.
• Combine the granola and cranberries, and then add everything to a tray.

Notes

We baked everything on the bottom rack. You can prepare multiple portions of this meal simultaneously or pick and choose which ones to make!

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Chimichangas

Cinco de Mayo wouldn't be the same without our Chimichangas!

Course Entrees

Ingredients

• 1 poblano pepper halved & seeds removed
• ⅛ teaspoon salt
• ⅛ teaspoon pepper
• 3 pounds boneless chuck roast
• ¼ cup oil divided
• 1 cup beef stock
• 2 cups onion chopped & divided
• 2 cloves garlic grated & divided
• 2 plum tomatoes chopped
• 5 10-inch flour tortillas
• 1 cup Miceli's Mexican Style Cheese shredded
• 2 quarts oil

Instructions

• Preheat your oven to 450℉.
• Add the poblano to a foil-lined baking sheet, let it bake for about 10 minutes, and then chop it.
• Add the salt and pepper to the roast.
• Add 2 tablespoons of the oil to a Dutch oven over medium-high heat, and then add the roast.
• Let it cook for about 1 minute, turn it over, and then let it cook for another minute.
• Repeat this process once, and then reduce the heat to low.
• Add the stock, 1 cup of the onion, and 1 clove of the garlic, and then let it cook (covered) for about 2 hours.
• Shred it, and then reserve the cooking liquid.
• Add 2 tablespoons of the oil, the remaining onion, and the remaining garlic to a skillet over medium heat.
• Let the mixture cook for about 5 minutes, add the roast, and then let it cook for about 5 more minutes.
• Add the tomatoes, reserved liquid, and 1/2 cup of the poblano, and then let it cook for about 16 minutes.
• Divide it between the tortillas, add the cheese, and then roll them up.
• Add the remaining oil to a pot, bring it to 375℉, and then add the chimichangas.
• Let them cook for about 1 minute & 30 seconds, and then turn them over.
• Let them cook for about 1 more minute & 30 seconds, and then drain them.

Notes

Fold in the ends of the tortillas before rolling them to create the chimichanga look! Insert toothpicks throughout to secure them during cooking.

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Queso Fundido con Chorizo

This queso recipe is a chart-topper!

Course Appetizers & Sides

Ingredients

• 4 ounces chorizo
• 2 teaspoons oil
• 1 red onion chopped
• 1 clove garlic grated
• 5 teaspoons flour
• ½ cup Mexican lager
• 5 tablespoons green chiles chopped
• ¾ cup milk
• 1 cup Miceli's Mozzarella Cheese shredded

Instructions

• Add the chorizo to a skillet over medium-high heat, let it cook for about 4 minutes, and then drain it.
• Reduce the heat to medium, add the oil and onion, and then let them cook for about 5 minutes.
• Add the garlic and flour, let the mixture cook for about 1 minute, and then add the lager.
• Bring it to a boil, add the chiles, and then let it cook for about 2 minutes.
• Add the milk, bring it to a boil, and then add the mozzarella.
• Let it cook for about 2 minutes, and then add the chorizo.

Notes

Stir the mixture often so everything melts together evenly. We served it with tortilla chips!

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Dump & Bake Pasta

Making pasta for dinner has never been this simple!

Course Entrees

Ingredients

• 1 teaspoon shortening
• 1 boneless skinless chicken breast halved
• 1 cup grape tomatoes halved
• 1 zucchini chopped
• ½ cup corn
• 3 cups penne
• ¼ cup basil leaves chopped
• 2 cloves garlic grated
• ½ teaspoon salt
• 2 cups Miceli's Mozzarella Cheese shredded and divided
• 3½ cups chicken broth

Instructions

• Preheat your oven to 425℉, and grease an 11 x 7 inch baking dish with the shortening.
• Bring a pot of water to a boil, reduce the heat to medium, and then add the chicken.
• Let it cook for about 21 minutes, drain it, and then chop it.
• Add the tomatoes, zucchini, corn, penne, basil, garlic, salt, and 1½ cups of the mozzarella, and then add the mixture to the dish.
• Add the broth, cover it with foil, and then let it bake for about 60 minutes.
• Add the remaining mozzarella, and then let it bake (uncovered) for about 3 minutes.

Notes

No need to cook the penne ahead! All pasta shapes and extra cheese are welcome.

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Thai Chicken Flatbread

Turn your favorite cuisines into your favorite flatbreads!

Course Entrees

Ingredients

• 1 tablespoon oil
• ⅛ teaspoon salt
• ⅛ teaspoon pepper
• 1 boneless skinless chicken breast halved and pounded
• ½ cup roasted soy butter
• 2 teaspoons red wine vinegar
• 1 teaspoon ginger grated
• 1 clove garlic grated
• 2 teaspoons soy sauce
• 1 teaspoon chili sauce
• 4 tablespoons water
• 1 pound pizza dough
• 1½ cups Miceli's Mozzarella Cheese shredded
• 1 cup white bean sprouts
• ¼ cup carrots grated
• 2 green onions sliced

Instructions

• Preheat your oven to 475℉.
• Add the oil, salt, and pepper to the chicken, add it to a grill pan over medium heat, and then let it cook for about 4 minutes.
• Turn it over, let it cook for about 4 more minutes, and then chop it.
• Add the butter, vinegar, ginger, garlic, sauces, and water to a pan over medium heat, and then let them cook for about 1 minute.
• Roll the dough into a rectangle, and then add it to a foil-lined baking sheet.
• Add the butter mixture, mozzarella, chicken, sprouts, carrots, and onions, and then let it bake for about 9 minutes.

Notes

The roasted soy butter is a great alternative to peanut butter! Layer the mozzarella with the other ingredients to really lock them into place.

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