Once again, it’s that time of the year. Sunday is approaching. Super Bowl weekend is nearly here. The teams have been determined and are eagerly awaiting their day. Here in Wisconsin, we know which team we’re rooting for. As you gather with friends and family to cheer on your favorite team, a full stomach is mandatory, and only the best Wisconsin Cheese will do. Win over your crowd with these game-changing recipes and quarterback for a win.
Wisconsin Swiss & Cheddar Beer Spread
2 cups (8 ounces) Wisconsin Sharp Cheddar cheese, shredded
2 cups (8 ounces) Wisconsin Swiss cheese, shredded
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1 clove garlic, minced
1/2 cup dark German or other beer
Assorted rye or pumpernickel crackers, breadsticks, or rye bread rounds
Bring cheeses to room temperature; place in a food processor bowl fitted with metal blade. Add Worcestershire sauce, mustard, and garlic. Pulse until combined. Add beer and process until smooth, 2 to 3 minutes. Pack in crocks or decorative jars; refrigerate overnight to blend flavors.
Bring to room temperature and serve with crackers or bread rounds.
Wisconsin Pepper Jack Quesadillas
2 jalapeño peppers
2 unpeeled cloves garlic
1 unpeeled white onion
4 cups diced tomatoes
1 tablespoon chopped fresh cilantro
Salt and pepper, to taste
1 tablespoon fresh lime juice
1 jalapeño pepper
3 large avocados
1/4 cup diced white onion
1/4 cup diced tomato
1 tablespoon lime juice
Salt and pepper, to taste
1 tablespoon vegetable oil
1 white onion
1/2 cup canned artichoke hearts, sliced
1 cup fresh spinach
4 8-inch flour tortillas
1 cup (4 ounces) shredded Wisconsin Pepper Jack cheese
For the salsa, preheat oven to 350°F. Place the jalapeños, garlic, and onion on baking sheet. Roast for 15 to 20 minutes, turning, until peppers are soft. Trim, seed and chop jalapeños. Peel and chop the onion and garlic. In a food processor, with the blade running, drop in the jalapeños and garlic; process until finely chopped. Turn processor off, and add the onion, tomatoes and cilantro. Season with the lime juice, salt and pepper. Cover and refrigerate until ready to use. Salsa will keep for 2 to 3 days.
For the guacamole, trim, seed and mince remaining jalapeño. Peel, seed and mash the avocados with fork, leaving some chunks. Add 1 tablespoon of the jalapeño (or to taste), the onion, the tomato, the lime juice, and the salt and pepper. Stir to blend. Cover and set aside for at least 30 minutes to allow the flavors to blend.
For the quesadillas, heat oil in a non-stick skillet over medium low heat. Cut the onion in half lengthwise, and thinly slice. Add onions and cook until golden brown, 15 to 20 minutes. Add artichoke hearts and spinach. Sauté 1 to 2 minutes. Spread mixture evenly on 2 of the tortillas. Sprinkle evenly with the cheese. Top with remaining tortillas; press down. Heat griddle or heavy skillet over medium-high heat; place the tortillas on the griddle. Flip tortillas over when crisp and brown, about 1 to 1 1/2 minutes, and then brown the other side. Remove the quesadillas from the skillet, and cut each into four pieces.
To serve, place two quesadilla wedges on each plate. Serve with salsa and guacamole.
Wisconsin Cheese Buffalo Chicken Pizza
6 ounces cooked chicken breast, sliced 1/2-inch thick
6 tablespoons hot pepper sauce for buffalo wings (such as Red Hot brand)
3/4 cup sour cream
1 12-inch pre-baked pizza crust
1/2 cup (2 ounces) shredded Monterey Jack cheese
3/4 cup (3 ounces) crumbled Blue cheese
1 ounce green onions, chopped
2 ounces celery, minced
Toss the cooked chicken with the red pepper sauce and marinate overnight. The next day, preheat the oven to 475°F. Place the pizza crust on a pizza pan or large baking sheet. Spread the sour cream evenly over the crust. Sprinkle the Monterey Jack cheese over the sour cream. Arrange the marinated chicken on top of the cheese. Bake for 8 to 10 minutes until the cheese is lightly browned and bubbly. Remove from the oven and sprinkle with the Blue cheese, green onions, and celery.