Cheese is one of the most versatile ingredients to cook with, and I’m happy to officially announce my partnership with Land O’ Lakes as their “Outdoor Dining” spokesperson. I’ve developed some fun recipes using Land O’Lakes Deli American and Deli 4 Cheese Italian that are absolute crowd pleasers. To see my full list of recipes, including grilled portobello pizzas and cheesy bacon avocado chicken, go to www.landolakes.com/grillgirl. Make these for dinner or your next backyard bash and I guarantee your “Grilling Goddess” status will be confirmed. What I love about LOL cheese is that is melts so easily, which makes for beautiful presentation and quick-fix dinners.
Cheesy Grilled Jalapeno Enchilada Dip:
This recipe combines grilled jalapenos, deli american cheese, refried beans, enchilada dip, and cilantro for the perfect, cheesy bite. Make and serve this in a skillet for a fun presentation that goes from the grill straight to the table. Toast tortillas on the grill for the perfect vehicle for a cheesy, spicy bite! You will never think of bean dip the same! This kicks other bean dip recipe’s butt.
- 2 (10-ounce) cans of mild enchilada sauce
- 1 (16-ounce) can of refried beans
- 2 jalapeños
- 1 large bunch of cilantro
- 6 (1-ounce) slices LAND O LAKES® White Deli American Cheese
- 1 cup red peppers, diced
- 1 large package of fajita tortillas
Heat grill to medium high heat (350—400 degrees).
Create two heat zones on grill: direct and indirect.
- Direct heat zone: Food placed directly over the fire.
- Indirect heat zone: Food placed adjacent to—not directly over—fire.
Stir refried beans and enchilada sauce in small bowl; set aside.
Grill jalapeños until char marks form on each side.
Meanwhile, add enchilada sauce and refried beans to an iron skillet or metal pie pan. Place skillet on indirect heat side of grill.
Remove jalapeños and allow to cool. Chop jalapeños and add to the bean mixture. Layer cheese on top of dip. Close the lid to the grill and let the cheese melt and become bubbly. While the dip is heating, grill the tortillas on direct heat until they develop char marks on each side.
Using an oven mitt or thick kitchen towel, move the skillet onto a heat resistant surface and allow the dip to cool. Garnish with cilantro and diced red peppers to serve. Grill tortillas
after removing the dip from the grill. Remove tortillas; allow to cool. Slice into wedges that can be dunked into the dip like a “skillet nacho.”