Prep Time: 20 minutes

Cook Time: 20 minutes

Servings: 4

Ingredients:

• ½ bag (10 oz.) tortilla chips, scoops-style
• 2 cups (8 oz.) Sargento^® Artisan Blends^® Shredded Authentic Mexican Cheese, divided
• 1 ripe mango, seeded, peeled and cut into very small chunks
• 1 large ripe tomato, seeds removed and cut into small chunks
• 1/3 cup fresh cilantro leaves, chopped
• ½ small red onion, finely diced
• Juice of 1 lime
• 2 tsp. salt
• 1 tsp. pepper
• ½ lb. cooked shrimp, 51/60 size
• 4 oz. sour cream

Directions:

• Preheat oven to 350°F.  Put the tortilla chips on the baking sheet, top with 1 cup cheese and bake about 4 minutes until cheese is melted.
• Meanwhile, gently combine the mango, tomatoes, cilantro, onion, and lime juice in a medium bowl.  Sprinkle with salt and pepper.
• Top chips with shrimp and mango salsa and remaining cheese.  Bake about 2 ...

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 16 sliders

Ingredients:

• 2 lbs. ground chuck (80/20)
• 2 tbsp. Worcestershire sauce
• 2 cups (8 oz.) Sargento® ChefStyle Shredded Pepper Jack Cheese
• 2 cups (8 oz.) Sargento® ChefStyle Shredded Mild Cheddar Cheese
• ½ cup barbeque sauce
• 16 mini burger buns
• 1 small red onion, thinly sliced
• 32 dill pickle slices

Directions:

• Preheat grill or sauté pan over medium-high heat.
• Mix meat with Worcestershire sauce. Form into 16 patties slightly larger than the buns.
• Add one tablespoon of the Pepper Jack cheese on each patty, reform into a ball, and then flatten out again into a patty to keep the cheese in the center while cooking.
  • Cook patties 3 to 4 minutes; turn and cook 3 minutes more.  Top with cheddar cheese.
  • Spread barbeque sauce on buns.  Top with burgers, onion and pickles.

Tips:

• Serve with ...

Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 20 bruschetta pieces

Lime Chicken Ingredients:

• 1 lb. boneless, skinless chicken breast, cooked
• ¼ cup lime juice
• ½ cup tequila
• ½  tsp. lime zest
• 1 tsp. ground cumin
• ½  Tbsp. freshly ground black pepper
• ½  tsp. salt
• 1 Tbsp. honey

Tomato Relish Ingredients:

• 2 tomatoes, diced small
• 4 fresh basil leaves, chopped
• 1 garlic clove, chopped
• 1 tsp. salt
• ½ tsp. pepper
• 1 Tbsp. olive oil

Additional Ingredients:

• 20 ½-inch thick sliced French Baguette, toasted
• 1 ¼ cups (6 oz.) Sargento^® Artisan Blends^® Shredded Whole Milk Mozzarella Cheese

Directions:

• Mix lime juice, lime zest, tequila, cumin, salt, pepper and honey in a bowl.
• In a separate bowl, shred chicken into medium size chunks and pour lime mixture over.  Stir to coat. Marinate at room temperature for 10 minutes.
• Combine relish ingredients ...

Prep Time: 20 minutes

Cook Time: 20 minutes

Servings: 24 stuffed jalapenos

Ingredients:

• 24 fresh jalapeños
• 8 strips bacon, cooked and crumbled
• ¾ cup (3 oz.) Sargento^® Artisan Blends^® Shredded Double Cheddar Cheese
• ¾ cup (3 oz.) Sargento^® Artisan Blends^® Shredded Mozzarella & Provolone Cheese
• 1 tsp. hot sauce
• 1 tsp. black pepper
• 2 tsp. kosher salt, divided
• 3 large eggs
• 2 cups plain fine dry breadcrumbs
• 3 tsp. dried oregano
• 4 cups vegetable oil

Directions:

• Wear gloves to protect fingers!  Make cut under half of stem lengthwise on one side of the peppers forming a “T.”  Pry open; remove seeds using tip of a pairing knife and kitchen shears.
• Stir together bacon, cheeses, hot sauce, pepper, and 1 tsp. salt.
• Fill jalapenos with cheese mixture, pressing seams closed after filling, so that cheese is compacted and chili retains its shape.
• Lightly ...

Prep Time: 15 minutes

Cook Time: 45 minutes

Servings: 20 potato skins

Ingredients:

• 10 small red potatoes
• 2 Tbsp. olive oil, divided
• 8 oz. chorizo sausage casing removed
• 1 tsp. kosher salt
• ¼ tsp. freshly ground black pepper
• 1 cup (4 oz.)  Sargento® ChefStyle Shredded Pepper Jack Cheese
• 4 green onions, thinly sliced
• 4 oz. sour cream for garnish

Directions:

• Wash potatoes and put on a baking tray. Bake at 400° F about 30 minutes or until a fork is easily inserted.
• Heat a sauté pan with 1 Tbsp. olive oil and add chorizo.  Cook until lightly browned, stirring frequently to break up chorizo into small pieces.  Remove from heat and set aside.
• When potatoes have cooled, cut in half and scoop out potato, leaving about 1/8-inch thick shell. Drizzle with remaining olive oil and sprinkle with salt and pepper. Place on a lightly greased baking ...

INGREDIENTS:

8 oz med shrimp in shell
Lean bacon (4-6 slices)
8 oz cream cheese at room temperature
1/2 cup mayo
1/3 cup grated parmesan cheese
1 1/2 tsp. white horseradish
1 tsp lemon juice
1/8 tsp cayenne pepper
3 scallions thinly sliced

 COOKING DIRECTIONS: 

-- preheat oven to 375 degrees

-- bring a large sauce pan  of water to a boil…add shrimp, cook until pink (about 2 minutes)

-- drain shrimp, rinse under cold water

-- peel shrimp, remove veins, chop coarsely 

-- cook bacon for 5-7 minutes

-- in a medium bowl, combine all ingredients except parmesan cheese (sprinkle that on top last)

-- let it back for 20 minutes until hot

-- serve with chips or veggies

By Peggy Fallon, Cookbook Author of "Great Party Dips"

INGREDIENTS:

1 can chickpeas (rinse well)
1/2 cup warm weather
1/4 cup tahini (sesame seed paste)
1/4 extra virgin olive oil
3 tbsp lemon juice
garlic clove (smashed and chopped)
1 tsp smoked paprika 
1/2 tsp cumin
1/2 tsp salt 
a dash of chipotle powder

 COOKING DIRECTIONS:

-- in a food process or blender, combine chickpeas, tahini, olive oil, lemon juice, and garlic

-- blend briefly (about a min)

-- with machine running, add 1/2 cup of warm water and puree until smooth 

-- add smoked paprika, cumin, salt, chipotle powder and process until throughly blended

-- for garnish: use chopped cilantro, a drizzle of olive oil or pomegranate seeds

-- serve with pita chips or vegetables

By Peggy Fallon, Cookbook Author of "Great Party Dips"

INGREDIENTS:

1 cup peanut butter (chunky or creamy)
1 cup marshmallow fluff
1 cup sour cream

COOKING DIRECTIONS:

-- in a medium bowl, combine all three ingredients and stir until well blended

-- transfer to a serving bowl

-- serve with celery, pretzels, graham crackers, apples, and strawberries

-- can refrigerate up to 3 days

By Peggy Fallon, Cookbook Author of "Great Party Dips"

INGREDIENTS:

5 strips bacon – cooked
one can pinto beans
1/4 cup onion ,chopped
1 tbsp cider vinegar
1/4 tsp salt
1/3 cup ketchup
1 & 1/2 tbsp  olive oil /veg oil
1 tbsp dark brown sugar
1 tsp brown cumin
1 tsp chili powder 
1/2 cup green bell peppers
1/2 cup red bell peppers
1 tbsp minced and pickled jalapeno peppers

 COOKING DIRECTIONS:

-- cook bacon until strips are golden brown, drain and chop them

-- rinse beans and dry 

-- coarsely chop the beans, leaving some of them whole. don't mash all of them

-- in a medium bowl, combine onion, vinegar, and salt and stir to mix well

-- add ketchup, olive oil, brown sugar, cumin, and chili powder and blend it well

-- add the beans and stir gently

-- add green and red bell peppers, jalapenos and bacon

-- toss to mix

-- serve at ...