How to Heat Ricos Condensed Nacho Cheese Sauce Large Can

Kiolbassa Chorizo Cheese Nachos

Kiolbassa Chorizo Cheese Nachos

Prep Time 15 mins

Cook Time 10 mins

Total Time 25 mins

Servings: 15 people

Ingredients

• (2) 15oz Ricos Aged Condensed Cheddar Cheese Sauce
• 14oz Ricos Original Nacho Chips
• 12oz Kiolbassa Mexican-Style Chorizo
• 1 cup diced tomatoes & green chilies or salsa

Instructions

• Remove chorizo from casing before cooking. Once complete, brown chorizo in a skillet and drain.

• Combine Ricos Aged Condensed Cheddar Cheese Sauce, cooked chorizo and diced tomatoes & green chilis in a 5-6 qt slow cooker.

• Cover and cook on high heat until desired temperature is reached. Stir periodically.

• Reduce slow cooker to low heat to keep dip warm.

• Serve with Ricos Original Nacho Chips. Enjoy!

Notes

Ricos Condensed Aged Cheddar Cheese Sauce

Ricos Original Nacho Chips

Ricos Chili Meat and Cheese Nachos

Ricos Chili Meat and Cheese Nachos

Prep Time 10 mins

Cook Time 20 mins

Ingredients

• 1 15 ounce can of Ricos Cheese Sauce (use your favorite flavor!)
• 8 oz Ricos Original Nacho Chips
• 1 lb lean ground beef
• 3/4 cup finely chopped white onion
• 1/2 cup finely chopped red bell pepper
• 4 cloves garlic, chopped
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 2 tsp dried oregano
• 1 tsp ground coriander
• 1 14 ounce can diced tomatoes
• 1/4 cup water

Instructions

• Preheat oven to 350 degrees F.

• Cook beef, onion, bell pepper and garlic in a large skillet over medium-high heat, crumbling the beef with a spatula, until the meat is browned, 8 to 10 minutes.

• Stir in chili powder, cumin, oregano and coriander; cook, stirring, for 30 seconds.

• Add tomatoes (with their juice) and water and simmer for 5 minutes.

• Top chips with the chili and cheese. Bake until the cheese is warmed, about 7 minutes.

Amber Lager Chili con Ricos

Amber Lager Chili con Ricos

Prep Time 15 mins

Cook Time 10 mins

Total Time 25 mins

Servings: 10 people

Ingredients

• 1 15 oz Ricos Aged Condensed Cheddar Cheese Sauce
• 12 oz Alamo Amber Lager
• 1 lb ground beef
• 1 lb pork sausage
• 28 oz crushed tomatoes
• 28 oz black beans drained & rinsed
• 1 cup diced onion
• 2 cloves garlic minced
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp Mexican Oregano
• 1 tbsp chopped cilantro

Instructions

• Sauté onions, garlic, beef and sausage in a pot on medium high heat.

• Lower heat and add tomato paste, crushed tomatoes and spices and stir occasionally.

• Add Alamo Amber Lager beer and bring to a simmer until chili becomes thick.

• Add black beans and Ricos Cheese Sauce and mix until combined.

• Garnish with chopped cilantro.

Notes

Ricos Condensed Aged Cheddar Cheese Sauce

Ricos Original Nacho Chips

Roy "Big Country" Nelson's Fighter Nachos

Roy "Big Country" Nelson's Fighter Nachos

Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Servings: 4 people

Ingredients

• 1 15oz can Ricos Gourmet Nacho Cheese Sauce
• 1 14oz bag Ricos Nacho Chips
• 1 lb ground bison
• 1 tbsp garlic powder
• 1 tbsp Garlic Jalapeno Seasoning

Instructions

• In a bowl mix seasonings into the ground bison until well blended.

• In a slightly oiled skillet brown ground bison until thoroughly cooked and drain.

• Heat Ricos Gourmet Nacho Cheese Sauce in a small pot over medium heat or microwave safe bowl on High for 1-2 mins stirring every 30 seconds until desired heat is reached.

• Layer Ricos Nacho Chips on a platter, top with Ricos Gourmet Nacho Cheese Sauce and seasoned Bison and repeat.

• Serve with sliced jalapenos or any of your favorite toppings like Guacamole, Pico de Gallo or Sour Cream.

Video

Notes

Ricos Gourmet Nacho Cheese Sauce

Ricos Original Nacho Chips

Roy "Big Country" Nelson

Roy "Big Country" Nelson is an America MMA fighter competing in the heavyweight division of Bellator MMA. He is a UFC The Ultimate Fighter Champion, IFL Grand Prix Champion and 3-Time IFL Champion.  He is also a proud family man, and a dedicated Ricos Brand Ambassador.

Meet "Big Country"

King's Choice Spicy Sausage Dip

King's Choice Spicy Sausage Dip

Prep Time 15 mins

Cook Time 10 mins

Total Time 25 mins

Servings: 15 people

Ingredients

• 2 15 oz Ricos Aged Condensed Cheddar Cheese Sauce
• 14 oz Ricos Nacho Chips
• 1 lb cooked sausage
• 1 cup diced tomatoes & green chilies or salsa

Instructions

• In a skillet brown sausage and drain.

• Combine Ricos Aged Condensed Cheddar Cheese Sauce, cooked sausage and diced tomatoes & green chilis in a 5-6 qt slow cooker.

• Cover and cook on high heat until desired temperature is reached.

• Stir periodically.

• Reduce to low heat to keep warm.

• Serve with Ricos Nacho Chips.

Notes

Ricos Condensed Aged Cheddar Cheese Sauce

Ricos Original Nacho Chips

Chili Dog Queso Dip

Chili Dog Queso Dip

Servings: 8 - 10 servings

Instructions

• Preheat oven to 350 ºF

• Open the crescent roll dough package. Cut each triangle into 3 strips. Roll each wiener with the dough slices. Place side by side in a seasoned cast iron skillet forming a wreath. Brush with olive oil.

• In a medium sized bowl mix cream cheese, Chili Sauce and 1 cup of Ricos Gourmet Nacho Cheese Sauce.

• Pour into the center of the skillet.

• Top with shredded cheddar and bake for 20 minutes or until dip starts to bubble.

• Let cool for 5-7 minutes.

• Garnish with chopped scallions and serve.

Notes

Ricos Gourmet Nacho Cheese Sauce

Queso Smothered Chicken Burritos

Queso Smothered Chicken Burritos

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Servings: 8 people

Ingredients

• 2 15 oz cans Ricos Queso Blanco Cheese Sauce
• 2 cups Shredded Lettuce
• Cilantro Lime Rice
• guacamole
• pico de gallo
• 2 15 oz cans black beans
• 8-10 burrito sized tortillas
• Chicken Marinade
• 4 garlic cloves minced
• 1/2 cup lime juice
• 3 tsps chili powder
• 4 tbsps olive oil
• 3 lbs chicken breast trimmed
• 1/2 cup cilantro chopped
• 1 tsp salt
• 2 tbsps worcestershire sauce

Instructions

• Wash all the fresh produce and begin chopping. Finely minced the garlic cloves, roughly chop cilantro, chop the lettuce and other fresh produce.

• Place all the marinade ingredients into a large food storage bag.

• Trim your chicken breasts and add to the marinade. Seal the bag. Let marinate for 30 minutes - 2 hours.

• Make your Guacamole and Pico de Gallo.

• Begin the Cilantro Lime Rice.

• Cook the chicken. On the stove top, add a drizzle of olive to a pan on medium heat and add the chicken breasts cooking 7-9 minutes on each side. Internal temperature should read 165 degrees. Dispose of excess marinade.

• Let chicken rest for 5 minutes and chop.

• Heat the Ricos Queso Blanco Cheese Sauce for 7 minutes on the stove top stirring often. Place in a gravy boat for easy pouring.

• Heat the black beans on the stove top letting simmer for 5 minutes.

• Warm your tortillas.

• Set up your Cinco de Mayo Burrito Bar with chopped chicken, tortillas, lettuce, sour cream, guacamole, pico de gallo, Ricos Queso Blanco Cheese Sauce, cilantro lime rice and black beans all in separate bowls with serving utensils.

• Assemble your Queso Smothered Chicken Burritos however you please! I placed some cilantro lime rice on the tortilla, a spoonful of black beans followed by some chicken. Rolled up my burrito and poured Ricos Queso Blanco Cheese Sauce over the top. Place some lettuce topped with guacamole and sour cream on the side. Place a spoonful of pico de gallo on burrito and eat!

Notes

Shredded Pot Roast Cheese Fries

Shredded Pot Roast Cheese Fries

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Servings: 5 people

Ingredients

• 1 cup Shredded Pot Roast
• 2 cups Cooked French Fries
• 3-5 tbsps Ricos Gourmet Nacho Cheese Sauce
• 1/4 cup Shredded Lettuce
• 2 tbsps Taco Sauce
• An Oven-proof plate up to 500 degrees

Instructions

• Spray baking dish with a bit of non-stick spray (keep it light).

• Place fries on the plate.

• Now add the shredded pot roast.

• Finally, add on the Ricos Gourmet Nacho Cheese Sauce.

• Bake at 400 degrees for about 10 minutes until everything is warmed and cheese looks lightly crusted.

• Sprinkle with shredded lettuce.

• Don't forget to add the taco sauce. (drizzle in 'S' formation)

• Serve warm & remember the plate will be hot.

Notes

Ricos Gourmet Nacho Cheese Sauce

Recipe & Images submitted by Dana Vento

Shredded Beef Gourmet Nachos

Shredded Beef Gourmet Nachos

Prep Time 3 mins

Cook Time 5 mins

Total Time 8 mins

Servings: 5 people

Ingredients

• Potato Chips
• Green, Yellow, Orange Peppers
• 1 tbsp oil
• Ricos Gourmet Nacho Cheese Sauce
• sour cream
• Cilantro
• Shredded Beef (you can make your own or used prepackaged beef)

Instructions

• Heat the peppers in the oil - for a few minutes until they are semi-soft.

• Assemble the nachos by combining all the ingredients - make sure to use lots of Ricos Premium Nacho Cheese.

• Enjoy!

Notes

Nacho Cheese Taco Casserole

Nacho Cheese Taco Casserole

Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Course: Main Dish

Cuisine: American, Mexican

Servings: 6 people

Ingredients

• 2 tbs olive oil
• 1 lb ground turkey (ground beef can also be used)
• 1/4 cup taco seasoning
• 1/4 cup flour
• 2 cups chicken broth (beef broth can also be used)
• 4 cups tortilla chips crushed
• 1 15 oz can Ricos Gourmet Nacho Cheese Sauce

Instructions

• Preheat oven to 325 degrees.

• Grease a 9x13 inch baking pan and set aside.

• Heat olive oil in a large skillet over medium-high heat.

• Add ground turkey to the skillet and cook until browned.

• Once turkey is browned, sprinkle taco seasoning over the top of the meat and stir.

• Whisk in the flour and broth.

• Bring to a boil and then reduce to a simmer. Let cook until liquid begins to reduce and sauce is thickened.

• Spread 1/2 of the crushed tortilla chips into the bottom of the baking dish.

• Top with 1/2 of the meat mixture followed by 1/2 of the Ricos Gourmet Nacho.

• Repeat the steps.

• Bake uncovered for 20 minutes.

• Freezing directions: If freezing, do not bake. Follow all steps but do not bake. Cover with 2 layers of tin foil. Label and date the casserole and freeze up to 3 months. Defrost overnight in your fridge and bake 30-45 minutes at 325 degrees.

Notes

Walking Tacos Cheese Sauce

Walking Tacos Cheese Sauce

Prep Time 5 mins

Cook Time 5 mins

Total Time 10 mins

Servings: 3 people

Ingredients

• 1 15 oz can Ricos Premium Cheddar Cheese Sauce
• shredded Mexican cheese
• diced tomatoes
• 1/2 cup milk

Instructions

• Start by mixing Ricos Premium Cheddar with the milk until smooth.

• Pour into an oven safe bowl.

• Top with shredded cheese and diced tomatoes.

• Broil for 5 minutes until shredded cheese is melted.

• Once cooled, pour cheese sauce into nacho bag with taco meat.

Notes

Ricos Premium Cheddar Cheese Sauce

Recipe & Images submitted by Bianca Dottin

Cheesesteak Egg Rolls with Avocado Queso Blanco

Cheesesteak Egg Rolls with Avocado Queso Blanco

Prep Time 20 mins

Cook Time 25 mins

Total Time 45 mins

Servings: 4 people

Ingredients

• 1 ripe avocado
• 1/4 cup sour cream
• 10 oz Ricos Queso Blanco
• Salt and Pepper
• 1 31.5 ounce box Sliced Steaks such as Steak-umm
• 1 large poblano pepper
• 1 medium sweet or yellow onion
• Montreal Steak seasoning
• 1 large package egg roll wrappers
• Oil for frying

Instructions

• In a small bowl, mash a ripe avocado with a fork. When fairly smooth (there will still be some lumps), mix in 1/4 cup of sour cream. Then blend in 1/3 of a can (5-ounces) of Ricos Queso Blanco. Continue stirring until the sauce is smooth and all of the ingredients are combined. Season to taste with salt and pepper. Optional: for more of a Mexican flare and a modified take on guacamole you can add chopped jalapeño, cilantro, lime zest or even a dash of lime juice. I liked the simplicity of the avocado, sour cream and cheese sauce. Refrigerate the sauce until ready to serve.

• Dice the onion and poblano peppers and saute them in a large skillet over medium-high heat until they begin to get tender. Remove the sliced steaks from the package and break them apart into smaller pieces as you add them to the skillet. Use a wooden spoon to stir and continue to break up the steaks as they cook. Season with Montreal Seasoning to taste. When the meat has cooked through you can drain off any excess fat. Stir in 1/3 of a can (5-ounces) of Ricos Queso Blanco. Remove from the heat.

• Fill a pot with oil as directed on the egg roll wrapper package. Fill each egg roll with a generous helping of the cheesesteak filling and fold each egg roll according to the package directions. Place each egg roll into the hot oil and fry until golden brown. This should take 2-3 minutes each. Remove cooked rolls to a paper towel to cool.

• Tip: You can prepare the egg roll filling up to 24 hours in advance and refrigerate until ready to use. The filling also freezes well.

• You will have about 1/3 of the can of cheese left if you make both the Cheesesteak Egg Rolls and the Avocado Queso Blanco. Heat this and put it in a small bowl to serve alongside the egg rolls and dip.

Notes

How to Heat Ricos Condensed Nacho Cheese Sauce Large Can

Source: https://ricos.com/recipes/

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