JUST SAY CHEESE!
Three ideas to help you get more of that gooey flavour you love
Try our three three-cheese recipes, please! (Say that three times fast!)
No matter the cuisine, you can never go wrong with cheese. Here’s how you can get more of that gooey, melty, savoury flavour you love:
Our Three Cheese Quesadillas feature a blend of cream cheese, Monterey Jack, and feta for a rich, creamy filling.
As with all quesadillas, the sky’s the limit on what you put in it — try adding your favourite vegetables or leftover cooked meats.
Our Three Cheese Spirals with Garlic Bread Crumbs is an elevated yet fun take on mac-andcheese.
Spiral pasta is folded into a white cheese sauce made of melty mozzarella, creamy Havarti, and sharp Parmesan, before being topped with garlicky breadcrumbs and baked for a slightly crisped crust.
You’ll swoon over our decadent Three Cheese Fondue, which combines classic Gruyère with cream cheese and Parmesan. Serve with cubed French bread.
ATCO Blue Flame Kitchen’s column on healthy eating for busy families runs Wednesdays in the food section. For tips on cooking, food safety or household matters, call 1-877-420-9090 tollfree, email bfkanswerline@atco. com or chat with us live online at ATCOBlueFlameKitchen.com.
THREE CHEESE SPIRALS WITH GARLIC BREAD CRUMBS
1 clove garlic, crushed 1 cup (250 mL) fresh bread crumbs 1 tbsp (15 mL) olive oil 3 tbsp (45 mL) butter 3 tbsp (45 mL) flour 3 cups (750 mL) milk, heated 1/2 tsp (2.5 mL) each salt, pepper and nutmeg 11/4 cup (300 mL) shredded mozzarella cheese 1 cup (250 mL) shredded Havarti or Fontina cheese 6 tomatoes, peeled, seeded and diced 1/3 cup (80 mL) grated Parmesan cheese, divided 1 lb (454 g) spiral pasta, cooked and drained Saute garlic and crumbs in oil until golden; set aside. Melt butter in a saucepan. Stir in flour. Gradually stir in milk and seasonings. Bring to a boil, reduce heat and simmer, stirring frequently, until thickened. Remove from heat and stir in mozzarella, Havarti, tomatoes and 1/4 cup (60 mL) Parmesan cheese. Spoon 3 tbsp (45 mL) of sauce over the bottom of a buttered casserole dish. Combine remaining sauce with pasta. Spoon pasta mixture into casserole. Sprinkle with bread crumb mixture and remaining Parmesan cheese. Bake at 400ºF (200ºC) for 20-30 minutes. Let stand 5 minutes before serving. Serves 6
THREE CHEESE FONDUE
1 tbsp (15 mL) finely chopped onion 1 tbsp (15 mL) butter 1 cup (250 mL) whipping cream 8 oz (226 g) cream cheese, cubed 1 cup (250 mL) freshly grated Parmesan cheese 1/2 cup (125 mL) shredded Gruyere cheese 1/4 tsp (1 mL) freshly ground nutmeg 1/4 tsp (1 mL) salt Dash cayenne pepper French bread cubes In a medium saucepan, saute onion in butter over medium heat until softened, about 2 minutes. Reduce heat to low.
THREE CHEESE QUESADILLAS
4 oz (114 g) cream cheese, softened 1 cup (250 mL) shredded Monterey Jack cheese 1/3 cup (80 mL) shredded feta cheese 1/2 tsp (2.5 mL) oregano, crumbled 1/4 tsp (1 mL) freshly ground pepper 1/3 cup (80 mL) chopped pitted ripe olives 2 tbsp (30 mL) chopped canned roasted red peppers 2 tbsp (30 mL) sliced green onion 5 flour tortillas (6 inch/15 cm) Using medium speed of an electric mixer, beat together cream cheese, Monterey Jack cheese, feta cheese, oregano and pepper until almost smooth. Stir in olives, roasted peppers and green onion. Spread cheese mixture evenly over half of each tortilla. Fold tortillas in half. Grill tortillas over low heat on natural gas barbecue for 2 minutes per side or until lightly browned and heated through. Cut into wedges. Serve warm. Serves: 4-6 as a starter Stir in next 7 ingredients (cream through cayenne pepper). Cook, stirring constantly, until cheese is melted. Serve warm with cubes of French bread. Fondue may be prepared and refrigerated for up to 24 hours or frozen for up to 1 month. To serve, thaw in refrigerator. Reheat over low heat. Thin with additional cream, if necessary. Makes about 2 cups (500 mL)