No football party would be complete without appetizers. Beth Schaefer from the Wisconsin Milk Marketing Board stopped by NewsChannel 7 to share yummy recipes featuring Wisconsin cheese.
The recipes below were featured on Sunrise 7 Sunday. Click here to search other recipes.
Spicy Pepper Jack Cheese and Chicken Pizza
1 (12-inch) pre-baked thin pizza crust
6 tablespoons pizza sauce
1 cup (4 ounces) Wisconsin Pepper Jack Cheese*, shredded
3/4 cup (3 ounces) Wisconsin Fontina Cheese, shredded
1/4 cup (1 ounce) Wisconsin Smoked Gouda Cheese, shredded
1/2 teaspoon ground chipotle chile
4 ounces chicken, cooked and cut into 1/4-inch pieces
1/2 cup roasted red bell peppers, drained and julienned
1/2 cup mushrooms, cleaned and sliced 1/3-inch thick
2 tablespoons cilantro or parsley, minced
Preheat oven to 450°F.
Place pizza crust on pizza pan or large baking sheet. Spread pizza sauce evenly over crust. Blend cheeses and chipotle chile together in bowl; place all but 1/2 cup of cheeses on the pizza.
Arrange prepared chicken, roasted peppers and mushrooms over pizza. Sprinkle with remaining 1/2 cup blended cheeses.
Bake 9 to 11 minutes.
Remove pizza to cutting surface; sprinkle with minced fresh cilantro or parsley.
*Choose a Jalapeño, Chipotle or Habanero Pepper Jack.
Buffalo Chicken Dip
Servings: Makes 3 cups
1 (8-ounce) package Wisconsin Cream Cheese, at room temperature
1 cup sour cream
1 cup(about 6 ounces) Wisconsin Blue Cheese, crumbled (plus additional for garnish)
1/2 cup carrot, diced
1/2 cup celery, diced
2 tablespoons butter, divided
1/4 cup Frank’s® hot sauce
8 ounces cooked chicken, diced
Tortilla chips for dipping
In medium bowl, combine Cream Cheese and sour cream and mix well until smooth in consistency. Add Blue crumbles, carrot and celery; mix to combine.
In medium saucepan, melt butter over medium heat. Add Frank’s hot sauce, mix well and cook for 1 minute. Remove from heat and add chicken, tossing well to coat. Let chicken mixture cool and then add to Cream Cheese mixture, mixing lightly. Serve with additional Blue crumbles and tortilla chips for dipping.
Blue Cheese Nachos
1 pound blue corn tortilla chips
8 ounces mild Wisconsin Blue Cheese
6 ounces Portobello mushrooms, sliced
2 jalapeños, seeded and diced
Arrange chips on a large serving platter, sprinkle with Blue Cheese and Portobello mushrooms. Bake at 350° F for 5 minutes. Remove from oven. Slide chips onto another plate. Sprinkle with jalapeños.
Serve with salsa and other favorite nacho accompaniments
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