1lb American cheese
8oz green chilies
2 teaspoons cumin
2 teaspoons garlic powder
2 teaspoons onion powder
cayenne pepper to taste
Heat sauce pan with milk, cheese & spices - melt until blended
Stir in green chilies (use blender for a creamier dip)
Spanish Rice Bowl
1 tsp olive oil
1 cup Best Yet® sweet corn kernels, canned
1/2 tsp Best Yet® chili powder
1 onion, chopped
1/3 cup Best Yet® canned tomatoes
1 cup Best Yet® black beans, canned
2 cups Best Yet® instant rice, cooked
2 tablespoons cilantro
Preheat pan with olive oil, add chopped onion and cook until tender. Add sweet corn kernels, and sprinkle with chili powder. Sauté for 2 minutes.
Add canned tomatoes, beans, and rice. Reduce heat to low and simmer for 5 minutes.
Add salt to taste, and top with cilantro.
Sweet & Salty Waffle Breakfast Casserole
Best Yet® Vegetable Oil Cooking Spray
8 Best Yet® Bacon slices, chopped
1 package (12.3 ounces) frozen Best Yet® Homestyle Waffles, thawed and cut into 1-inch pieces
8 Best Yet® Large Eggs
2 cups whole milk
3/4 cup maple syrup
Preheat oven to 350°; spray 13 x 9-inch baking dish with cooking spray.
In large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; with slotted spoon, transfer to paper towel-lined plate.
Spread waffles and bacon in prepared dish. In medium bowl, whisk eggs, milk and ¼ cup syrup; pour over waffles and bacon.
Bake casserole 30 minutes or until internal temperature reaches 160°; let stand 5 minutes. Cut casserole into 12 pieces; serve drizzled with remaining 1/2 cup syrup.
Approximate nutritional values per serving (1 piece):
225 Calories, 9g Fat (3g Saturated), 140mg Cholesterol,
304mg Sodium, 28g Carbohydrates, 0g Fiber, 12g Sugars, 9g Protein
Upside-Down Apple Skillet Pancake
2 medium apples, peeled & sliced thin
3 tablespoons Best Yet® pancake syrup
2 tablespoons Best Yet® unsalted butter
1/2 teaspoon apple pie spice
1 cup Best Yet® old fashioned buttermilk pancake and waffle mix
3/4 cup milk
1 Best Yet® large egg
1 tablespoon Best Yet® vegetable oil
Preheat oven to 350°. Heat an oven-safe skillet over medium heat. Add apples, syrup, butter and apple pie spice. Cook for 2-3 minutes, or until bubbly and apples are softened.
Whisk together the pancake mix, milk, egg and oil in separate bowl. Pour over the apples. Place the skillet into the oven and bake for 20 minutes, or until pancake is set. Remove from the oven and let it cool for 5 minutes.
Use a spatula to loosen the pancake from the skillet. Place large plate over the top of the skillet and flip to release the pancake onto the plate.
Sriracha Mac & Cheese Quesadillas
1/2 box Best Yet® Mac & Cheese
6 Bacon Slices
One bag Best Yet® Soft Flour Tortilla
1 cup Best Yet® Shredded Cheese
2 Tbsp hot sauce
Prepare mac & cheese according to the package instructions. Transfer it into a large bowl and set aside.
Cut the bacon into bite-size pieces (about ½-inch). Transfer the bacon bits into a preheated pan and fry them to crispy perfection for about 2-3 minutes.
Remove the bacon from the pan and set it aside.
Place all 6 tortillas on a clean countertop. Next, sprinkle shredded cheese evenly over ½ of each tortilla.
Top the cheese with mac & cheese (make sure to divide it evenly in between all 6 tortillas).
Sprinkle with cooked bacon and drizzle with Sriracha sauce.
Fold the tortillas in half and transfer one tortilla to the warm skillet. Cook it until outside is golden and crisp, carefully flipping once.
Repeat the process with the remaining tortillas. Slice each in half before serving.