Those crazy, sexy people of Wisconsin sure know how to party. You wouldn’t believe how many ways cheese was the starlet of the day yesterday! So much CHEEEEESE, it was hard to choose just a few. But choose we did, beginning with Hot Cheese Balls – Hey, I told you those Wisconsonians were Cr-aaaaz-yyyy!
Ever wonder what to do with this little plastic pail of cheese stuff?
I have. And I found this.
Hot Cheese Balls
- 2 tablespoons butter
- 2 1/2 tablespoon all purpose flour
- 1/3 cup milk
- 1/4 cup sherry
- 1/2 cup Wisconsin Sharp Cheddar Cold Pack cheese
- 1/4 teaspoon salt
- 2/3 cup bread crumbs
- 1 egg white , slightly beaten
- Panko breadcrumbs
- Cooking oil
In a skillet, melt butter and blend in flour. Add milk and sherry. Heat, stirring constantly, until mixture boils and becomes very thick. Remove from heat and stir in cheese spread, salt and bread crumbs. Turn onto shallow baking sheet, spread thin and chill thoroughly.
Shape chilled mixture into small balls, about 1/2 to 3/4 inch in diameter. Roll in flour. Dip cheese balls into egg white mixture, then roll in Panko.
In skillet or deep fryer, heat cooking oil. Fry cheese balls, a few at a time, 45 to 60 seconds or until just browned. Drain on paper towels.
Serve warm with your favorite dipping sauces if desired.
Tip: Cheese balls may be prepared ahead of time and reheated 12 to 15 minutes in a 300F oven.
They were super yummy.
But our favorite food of yesterdays Super Bowl feast were these:
(And here I need to give major KUDOS to the amazing and talented Felicia P, without whose unbelievable photography skills none of these pics would have happened!)
Mexican Stuffed Peppers in Puff Pastry
- 1/2 cup (2 ounces) Wisconsin Hot Pepper Jack cheese, shredded
- 1/2 cup (2 ounces) Wisconsin Monterey Jack cheese, shredded
- 1/4 cup (1 ounce) Wisconsin Asiago cheese, shredded
- 6 ounces chicken breast tenderloins, diced to 1/4 inch pieces
- 2 teaspoons fajita seasoning
- 6 Large Italian Long peppers
- 1/2 cup unsalted butter, melted
- 1 pound frozen puff pastry sheets (two sheets)
Combine Hot Pepper Jack, Monterey Jack and Asiago cheeses in small bowl. Add diced raw chicken and sprinkle with fajita seasoning. Set aside.
Along the length of a pepper, make a slice from the crown to almost the tip. This will create a little pouch opening in the pepper. Remove as much of the seed as possible (it’s where the heat is).
Into each of the peppers, stuff the cheese/chicken mixture. Fill each pepper until the opening cannot close. Set peppers aside on a baking sheet.
Preheat oven to 350F. Defrost puff pastry per package instructions.
Melt butter. Once defrosted, cut each puff pastry sheet into three equal sections (so you end up with six pieces in total). Taking a stuffed pepper, wrap the puff pastry around the pepper diagonally from stem to end, ensuring most of the pepper is covered. Pinch together seams. Repeat with remaining peppers and pastry sheets. Lay out all wrapped stuffed peppers on baking sheet. Brush each pepper pastry with melted butter. Pop into the preheated oven for 20 to 25 minutes, until pastry is golden brown. Serve whole as an entree or cut into pieces for an appetizer.