Bean and Cheese Quesadillas

Bean and Cheese Quesadillas

Serves 8 to 12

Serve these quesadillas with guacamole, extra salsa, sour cream, or hot sauce if desired.

1	(15.5-ounce) can refried beans
1/4	cup  minced fresh cilantro
2	tablespoons  salsa
1	tablespoon  Tabasco sauce
1	teaspoon  ground cumin
8	(8-inch) flour tortillas
8	ounces  Monterey Jack cheese , shredded (2 cups)

1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 475 degrees. Combine the refried beans, cilantro, salsa, Tabasco, and cumin in a medium bowl. Spread 1/4 cup of the filling over half of each tortilla, leaving a 1/2-inch border. Sprinkle 1/4 cup of cheese over the filling. Spray the plain half of the tortilla with vegetable oil spray and fold over the filling. Press the edges of the tortilla together gently to seal.
2. Arrange on two baking sheets lined with parchment paper. Spray lightly with vegetable oil spray and bake until the quesadillas are golden, 12 to 15 minutes.
3. Transfer to a wire rack and let cool for 5 minutes before cutting into 2 or 3 pieces each.
To Make Ahead
The quesadillas can be made through step 1 and refrigerated, wrapped tightly in plastic wrap, for up to 4 hours. Proceed with step 2 as directed.

Sweet and Salty Kettle Corn Party Mix

Sweet and Salty Kettle Corn Party Mix

Makes about 10 cups

5	cups  Corn Chex or Rice Chex cereal
2	cups  Corn Pops cereal
2	cups  popped popcorn
1	cup  CornNuts
6	tablespoons  unsalted butter , melted
2	tablespoons  maple syrup
1	teaspoon  salt
1/4	teaspoon  pepper

1. Adjust oven rack to middle position and heat oven to 250 degrees. Combine cereals, popcorn, and CornNuts in large bowl. Whisk butter and syrup in small bowl, then drizzle over cereal mixture. Sprinkle evenly with salt and pepper and toss until well combined.
2. Spread mixture over rimmed baking sheet and bake, stirring every 15 minutes, until golden and crisp, about 45 minutes. Cool to room temperature. Serve. (Mix can be stored in an airtight container at room temperature for up to 1 week.)

Sesame Chicken Bites

Sesame Chicken Bites

Makes 24 pieces

Make-Ahead Note: After the chicken tenders are skewered and brushed with hoisin sauce (do not sprinkle with sesame seeds), they can be refrigerated, tightly wrapped, for up to 1 day.

1	pound  boneless, skinless chicken breasts , cut into 2-inch pieces
1/4	cup  soy sauce
2	tablespoons  grated fresh ginger
2	cloves  garlic , minced
1/4	cup  hoisin sauce
1/4	cup  sesame seeds
4	scallions , chopped fine

1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Combine chicken, soy, ginger, and garlic in bowl. Cover and refrigerate 15 minutes.
2. Thread chicken onto wooden skewers, brush with hoisin sauce, and sprinkle with sesame seeds. Place on baking sheet and cover exposed skewer ends with foil to keep from burning. Bake until chicken is cooked through, about 20 minutes. Sprinkle with scallions and serve.

Holiday Cheddar Cheese Ball

STEP BY STEP

How to Make a Cheeseball

1. Process all of the ingredients (except the nuts, chives, or tortilla chips) in a food processor until smooth, scraping down the sides as necessary, about 1 minute. Transfer the cheese mixture to the center of a large sheet of plastic wrap.
2. Holding the corners of the wrap in one hand, twist the cheese with your other hand to seal the wrap and shape the cheese into a rough ball (mixture will be somewhat loose). Refrigerate until firm, about 3 hours. (The cheese ball can be refrigerated for up to 2 days.) Once the cheese ball is firm, reshape it as necessary into a smooth sphere. Unwrap the cheese ball and roll it in nuts, chives, or tortilla chips. Let it sit at room temperature for 15 minutes before serving.

Holiday Cheddar Cheese Ball

Serves 15 to 20

How do you make a homemade version of the ubiquitous supermarket cheese ball-and make it taste good?

1	tablespoon  Worcestershire sauce
1	clove  garlic , minced
2	cups  shredded extra-sharp cheddar cheese
2	tablespoons  mayonnaise
1/2	cup  sliced almonds , toasted
1/4	teaspoon  cayenne pepper
8	ounces  cream cheese , softened

Creamy Herb Dip

Creamy Herb Dip

Makes about 1 1/2 cups

You can use either whole or low-fat Greek yogurt and mayonnaise (but don't use nonfat). Let the dips chill for at least one hour or they will be too loose.

3/4	cup  mayonnaise
2	tablespoons  chopped fresh chives
2	tablespoons  chopped fresh basil
2	teaspoons  lemon juice
3/4	cup  Greek yogurt
	Salt and pepper

1. Process mayonnaise, chives, basil, and lemon juice in food processor until smooth. Transfer mixture to medium bowl and stir in yogurt. Season with salt and pepper.
2. Cover dip and refrigerate until thickened, at least 1 hour. (Dip can be refrigerated in airtight container for 2 days.)

Chicken and Cheese Quesadillas

Chicken and Cheese Quesadillas

Serves 4 to 6

Kraft Natural Shredded Four Cheese Blend is our favorite Mexican cheese blend.

1	jar  prepared salsa (16-ounces)
	Vegetable oil
1	rotisserie chicken  , skin discarded, meat shredded into medium bite-sized pieces (about 3 cups)
1	teaspoon  taco seasoning (from packet)
1/4	cup  minced canned pickled jalapeños
1 1/2	cups  shredded Mexican-style cheese
4	flour tortillas (12-inch)
	sour cream for serving

1. Drain salsa in mesh strainer over bowl. Reserve strained salsa and 1/3 cup juice separately. Meanwhile, adjust oven rack to middle position and heat oven to 450 degrees. Brush rimmed baking sheet with 2 tablespoons oil.
2. Combine chicken, taco seasoning, jalapeños, cheese, and salsa juice in bowl. Spread 1 cup filling over half of each tortilla, leaving 1/2-inch border around edge. Brush plain half of tortillas with oil, fold over filling, and press down firmly. Transfer to prepared baking sheet and brush tops of each tortilla with 1/2 teaspoon oil.
3. Bake until tops of quesadillas begin to brown, about 10 minutes. Flip quesadillas over, press with spatula, and bake until crisp and golden brown on second side, about 10 minutes. Cool quesadillas on wire rack for 10 minutes before slicing. Cut each quesadillas into 4 wedges and top with reserved salsa. Serve with sour cream.

Buttermilk Peppercorn Dip

Buttermilk-Peppercorn Dip

Makes about 1 1/2 cups

You can use either whole or low-fat Greek yogurt and mayonnaise (but don't use nonfat). Let the dips chill for at least one hour or they will be too loose.

3/4	cup  mayonnaise
6	tablespoons  grated Romano  cheese
3	tablespoons  buttermilk
1 1/2	teaspoons  pepper
2	teaspoons  lemon juice
3/4	cup  Greek yogurt
	Salt and pepper

1. Process mayonnaise, Romano cheese, buttermilk, 1 1/2 teaspoons pepper, and lemon juice in food processor until smooth. Transfer mixture to medium bowl and stir in yogurt. Season with salt and pepper.
2. Cover dip and refrigerate until thickened, at least 1 hour. (Dip can be refrigerated in airtight container for 2 days.)

Boneless Buffalo Chicken

Boneless Buffalo Chicken

Serves 4 to 6

In step 3, the fried chicken pieces can be held in a 200-degree oven for 30 minutes before being tossed with the sauce. A relatively mild cayenne pepper-based hot sauce, like Frank’s, is essential; avoid hotter sauces like Tabasco. If desired, serve with our Creamy Blue Cheese Dressing.

4	boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1 1/2-inch chunks
1/2	cup  buttermilk
1	teaspoon  salt
3/4	cup  hot sauce (see note)
1/4	cup  water
1/4	teaspoon  sugar
1	tablespoon  unsalted butter
1 1/2	cups  cornstarch
4	large  egg whites
1/2	cup  all-purpose flour
1/2	teaspoon  baking soda
4	cups  vegetable oil

1. MARINATE Combine chicken, buttermilk, and salt in large zipper-lock bag and refrigerate 30 minutes or up to 2 hours. Combine hot sauce, water, sugar, butter, and 2 teaspoons cornstarch in saucepan. Whisk over medium heat until thickened, about 5 minutes.
2. COAT Whisk egg whites in shallow dish until foamy. Stir flour, baking soda, remaining cornstarch, and 6 tablespoons hot sauce mixture in second shallow dish until mixture resembles coarse meal. Remove chicken from marinade and pat dry with paper towels. Toss half of chicken with egg whites until well coated, then dredge chicken in cornstarch mixture, pressing to adhere. Transfer coated chicken to plate and repeat with remaining chicken.
3. FRY Heat oil in Dutch oven over medium-high heat until oil registers 350 degrees. Fry half of chicken until golden brown, about 4 minutes, turning each piece halfway through cooking. Transfer chicken to paper towel-lined plate. Return oil to 350 degrees and repeat with remaining chicken.
4. TOSS Warm remaining hot sauce mixture over medium-low heat until simmering. Combine chicken and hot sauce mixture in large bowl and toss to coat. Serve.
MAKE AHEAD: Freeze with Ease
This dish freezes beautifully. In step 3, fry each batch of chicken until light golden brown, about 2 minutes. Drain and cool chicken on paper towel-lined plate, then transfer to freezer. Once chicken is completely frozen (this should take about 2 hours), transfer it to zipper-lock bag and freeze for up to 1 month. (Freeze the sauce separately in an airtight container for up to 1 month.) When ready to serve, heat 4 cups oil to 350 degrees and fry the chicken in 2 batches until deep golden brown, about 2 minutes, turning each piece halfway through cooking. Reheat sauce in microwave or in saucepan over medium-low heat until warm. Toss chicken with sauce as directed. Serve.

Bacon Chedder Potato Skins

Bacon-Cheddar Potato Skins

Makes 16 potato skins

The potatoes can be cooked, scooped, and refrigerated in an airtight container for 2 days before proceeding with the recipe. Serve with sour cream and sliced scallions, if you like.

4	russet potatoes , scrubbed
	Salt and pepper
1	cup  shredded sharp cheddar cheese
1	cup  shredded Monterey Jack cheese
1	tablespoon  cornstarch
6	slices  bacon , chopped

1. MICROWAVE POTATOES Adjust oven rack to upper-middle position and heat oven to 475 degrees. Set rimmed baking sheet inside oven. Prick potatoes all over with fork, place on paper towel, and microwave until tender, 10 to 15 minutes, turning potatoes over after 5 minutes.
2. FRY BACON Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Reserve 2 teaspoons bacon fat, then transfer bacon to paper towel-lined plate. Blot bacon with paper towels to remove excess grease.
3. CRISP SKINS Quarter potatoes lengthwise, let cool 5 minutes, and then scoop out most of flesh (reserve for another use), leaving ¼-inch layer of potato flesh. Brush exterior of potatoes with reserved bacon fat and season with salt and pepper. Transfer potatoes, skin-side down, to preheated baking sheet and bake until golden brown and crisp, 15 to 20 minutes.
4. FILL SKINS Combine cheeses, cornstarch, half of bacon, ½ teaspoon salt, and ¼ teaspoon pepper in bowl. Remove potato shells from oven and top with cheese mixture. Return to oven and bake until cheese melts, 2 to 4 minutes. Transfer skins to paper towel-lined plate and sprinkle with remaining bacon. Serve.