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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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Dumplings

We broke down the daunting dumpling recipes so you can make them right at home!

Course Entrees

Ingredients

• ½ pound ground pork
• ½ cup Miceli's Cheddar Cheese shredded
• 1 tablespoon chives chopped
• 1 clove garlic grated
• 1 teaspoon soy sauce
• 36 wonton wrappers
• 1 tablespoon water
• 3 tablespoons oil divided
• 1 cup water divided

Instructions

• Combine the pork, cheddar, chives, garlic, and sauce.
• Cut the wrappers into circles, and then divide the pork mixture between them.
• Add the tablespoon of water to the edges, and then seal them.
• Add 1 tablespoon of the oil to a skillet over medium-high heat, add 12 of the dumplings, and then let them cook for about 1 minute.
• Add ⅓ cup of the remaining water, reduce the heat to medium, and then let them cook (covered) for about 6 minutes.
• Repeat this process 2 more times.

Notes

We used a biscuit cutter to create the circles and our fingers to add water to the edges! About 1 teaspoon of filling fits into each one. 

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Loaded Potato Soup

Pile on the cheddar and devour this hearty soup.

Course Entrees

Ingredients

• 2 cups milk
• 1 cup chicken stock
• ¼ cup flour
• 2½ pounds russet potatoes peeled & chopped
• ¾ cup sour cream
• 1¼ teaspoons kosher salt
• ⅛ teaspoon pepper
• ⅔ cup Miceli's Cheddar Cheese shredded
• 1 tablespoon chives chopped
• 6 slices bacon chopped

Instructions

• Whisk together the milk, stock, and flour.
• Add the potatoes to a pot, cover them with water, and then bring them to a boil.
• Reduce the heat to medium, let them cook for about 11 minutes, and then drain them.
• Return them to the pot, mash them, and then add the milk mixture.
• Let them cook for about 4 minutes, and then add the sour cream, salt, pepper, cheddar, and chives.
• Add the bacon to a skillet over medium heat, let it cook for about 7 minutes, and then add it to the soup.

Notes

The potatoes can be roughly chopped, because they will get mashed later! You can save the toppings off to the side for a fresh sprinkle over every bowl.

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Gluten-Free Pasta Salad

Almost all of our cheese is gluten-free, and we love adding it to this salad!

Course Entrees

Ingredients

• ½ cup sun-dried tomatoes
• ¼ cup orange juice
• 3 tablespoons oil
• 1 tablespoon apple cider vinegar
• ½ teaspoon salt
• ⅛ teaspoon pepper
• 8 ounces gluten-free fusilli
• 1 cup baby arugula leaves
• ¾ cup kalamata olives chopped
• ½ cup basil leaves chopped
• 6 ounces Miceli's Fresh Mozzarella Perline drained

Instructions

• Add the tomatoes to a food processor, and then pulse them.
• Add the juice, oil, vinegar, salt, and pepper, and then puree them.
• Bring a pot of water to a boil, add the fusilli, and then let it cook for about 12 minutes.
• Drain it, rinse it with cold water, and then add the arugula, olives, basil, perline, and tomato mixture.

Notes

Use a good olive oil for the dressing! Feel free to switch out various components in this dish, like the shape of the pasta, to make it your own.

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Turkey Tortilla Pizzas

Thanksgiving, but put it on a pizza!

Course Entrees

Ingredients

• 8 tablespoons oil divided
• 3 pounds boneless turkey breast
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• ⅛ teaspoon cayenne pepper
• 2 red bell peppers sliced
• 2 yellow bell peppers sliced
• 2 onions halved & sliced
• 12 8-inch flour tortillas
• 4 cups Miceli's Cheddar Cheese shredded
• 4 plum tomatoes chopped
• ¼ cup cilantro leaves chopped

Instructions

• Preheat your oven to 325℉.
• Add 1 tablespoon of the oil to the turkey, add it to a roasting pan, and then let it cook for about 2 hours and 5 minutes.
• Chop it, and then add the chili powder, cumin, garlic, oregano, cayenne pepper, and another tablespoon of the oil.
• Preheat your oven to 375℉.
• Add the peppers, onions, and 2 tablespoons of the oil to a skillet over medium-high heat, and then let them cook for about 7 minutes.
• Divide the remaining oil between the tortillas, add them to a foil-lined baking sheet, and then let them bake for about 5 minutes.
• Divide the cheddar, tomatoes, cilantro, turkey, and pepper mixture between them, and then let them bake for about 7 minutes.

Notes

Brush the oil over the tortillas for an even coating. This is the perfect use for your leftover turkey after Thanksgiving!

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Quinoa Casserole

If you haven't tried quinoa yet, this is the way to do it!

Course Entrees

Ingredients

• 3 boneless skinless chicken breast halves
• 1 cup quinoa
• 6 teaspoons oil divided
• 2 cups poblano peppers seeds removed & chopped
• 1½ cups onions chopped
• 2 tablespoons flour
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 tablespoon garlic grated
• 2 cups chicken stock
• ¼ teaspoon kosher salt
• 14½ ounces tomatoes chopped
• 4 ounces green chilies chopped
• ½ cup Miceli's Cheddar Cheese shredded & divided

Instructions

• Preheat your oven to 400°F.
• Bring a pot of water to a boil, and then add the chicken.
• Let it cook for about 12 minutes, drain it, and then shred it.
• Cook the quinoa according to its package's instructions, and then add 3 tablespoons of the oil.
• Add it to a foil-lined baking sheet, and then let it bake for about 14 minutes.
• Add the peppers, onions, and remaining oil to a pot over medium-high heat, and then let them cook for about 3 minutes.
• Reduce the heat to medium, let them cook for about 1 minute, and then add the flour, cumin, chili powder, and garlic.
• Let them cook for about 1 more minute, add the stock, salt, tomatoes, and chilies, and then bring the mixture to a boil.
• Reduce the heat to medium-low, let it cook for about 8 minutes, and then add the chicken.
• Add half of the pepper mixture, half of the quinoa, and ¼ cup of the cheddar to a 9 x 9 inch baking dish.
• Add the remaining pepper mixture, remaining quinoa, and remaining cheddar, and then let them bake for about 20 minutes.

Notes

We use canned tomatoes and chilies in this dish. You can easily omit the chicken for a vegetarian entrée!

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Spider Tacos

The snack that stares back! Olive spiders elevate every Halloween entrée.

Course Entrees, Seasonal

Ingredients

• 10 nacho cheese taco shells
• 1 pound ground beef
• ⅔ cup water
• 1 ounce taco seasoning
• 1½ cups lettuce sliced
• ¾ cup tomatoes chopped
• 1 cup Miceli's Mexican Style Cheese shredded
• 1 tablespoon sour cream
• 20 black olives divided

Instructions

• Preheat your oven to 325°F.
• Add the shells to a baking sheet, and then let them bake for about 6 minutes.
• Add the beef to a skillet over medium-high heat, let it cook for about 7 minutes, and then drain it.
• Add the water and seasoning, and then let the mixture cook for about 5 minutes.
• Divide the lettuce, beef mixture, tomatoes, and cheese between the shells.
• Add the sour cream to a piping bag, and then add 2 dots to 10 of the olives.
• Slice the remaining olives into eighths, and then add all of the olives to the tacos.

Notes

You can use the prongs of a fork to apply the sour cream instead of a piping bag! Add these spiders to any of your favorite taco recipes for a spooky surprise. 

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Pumpkin Carbonara

A fun, Fall take on this classic pasta!

Course Entrees

Ingredients

• 1 pound bucatini
• 8 slices bacon chopped
• 1 tablespoon oil
• 1 teaspoon kosher salt
• 6 egg yolks
• ¾ cup Miceli's Parmesan Cheese grated
• ¾ cup Miceli's Romano Cheese shredded
• 1 cup pumpkin
• ¼ teaspoon pepper

Instructions

• Bring a pot of water to a boil, add the bucatini, and then let it cook for about 12 minutes.
• Reserve ½ cup of the water, and then drain it.
• Add the bacon, oil, and salt to a pan over medium-low heat, and then let them cook for about 10 minutes.
• Increase the heat to medium, and then let them cook for about 12 minutes.
• Whisk together the yolks, parmesan, romano, pumpkin, and water, add the mixture to the pan, and then add the pepper and bucatini.

Notes

This dish contains raw eggs, but you can cook it for a few extra minutes at the end if you would prefer to heat it through!

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