Cheese Boat Recipe From Arizona Food

KHACHAPURI ADJARULI (GEORGIAN CHEESE BREAD BOAT)

Steps:

• Make the dough (but if you're using store-bought, proceed to Step 2): In a small saucepan over low, heat 1/2 cup plus 2 tablespoons/150 milliliters water until hot but not simmering. Turn off heat. In a large bowl, with your hands or a wooden spoon, stir together flour, sugar, yeast and salt. Check the temperature of reserved, warmed water; it should be warm to the touch, between 105 and 110 degrees. Add it to the flour mixture and, with your hands, knead mixture into a smooth dough, about 5 minutes.
• Pour olive oil into a medium bowl. Holding dough with one hand, use it to coat the inside of the bowl with the oil. Set the dough in the bowl, oiled portion facing up. Cover bowl with a damp cloth or plastic wrap and let rise in a warm place until it doubled in volume, about 2 hours.
• Heat oven to 450 degrees (or 425, if using a convection oven). Line a half sheet tray with parchment paper; set aside. On a lightly floured surface, stretch and roll dough into a circle, 1/4-inch thick, 10 to 12 inches across. Brush off excess flour, then lay the dough on the sheet tray. Using your fingers, roll, press and pinch two opposite sides of the circle a few inches into the center, building sides up, then press and pinch the narrow ends together to form two points. Continue to pinch and press the sides to create a raised rim and form the dough into an oval boat with an eye-like shape. Let rest in a warm place while you prepare the filling.
• In a medium bowl, combine mozzarella, goat cheese and feta with 3 tablespoons water. Stir with a fork until the mixture is thoroughly blended. Scrape the cheese mixture into the center of the dough boat, spreading it into an even layer.
• Bake khachapuri until the crust begins to brown and the cheese is melted, about 15 minutes. Remove pan from oven, leaving oven on. Brush sides of khachapuri generously with melted butter. Return khachapuri to the oven for an additional 5 minutes until the crust is extra crisp and the cheese just starts to brown around the edges.
• Using a spoon, make a shallow, 2-inch-wide well in the center of the cheese. Add the egg yolk and cold butter (if using), and serve immediately. To serve, hold down one pointed end of the hot khachapuri with a fork; using another fork, quickly stir the egg and butter (if using) into the cheese mixture until it's smooth and stretchy. Rip pieces of the bread boat off to dip in the cheese while it's still hot.

CHEESE BOAT

Steps:

• Preheat the oven to 350 degrees F.
• Cut an oval in the top of the load of bread, scooping out the bread in the center and make a "bread boat." Place the bread on a cooking sheet.
• In a large bowl, mix the cream cheese, Cheddar, beef, green onions, tomatoes, bell peppers, hot sauce and chili powder until fully combined. Spoon the mixture into the hollow center of the bread loaf. Bake for 30 minutes, until bubbling, and serve warm with corn chips.

ARIZONA CHEESE STRATA

Steps:

• Preheat oven to 400°F. Lightly butter 9-inch-diameter glass pie plate. Whisk milk, egg, salt and pepper in medium bowl to blend. Mix in cheese, green onion and chili. Add bread and stir until moistened. Transfer mixture to prepared pie dish. Let stand until bread absorbs most of custard, pressing several times to submerge cubes, about 5 minutes.
• Bake strata uncovered until light brown around edges, top is crusty and knife inserted into center comes out clean, about 20 minutes.
• Combine salsa and chopped fresh cilantro in small bowl. Cut strata into wedges. Serve with salsa.

QUICK ZUCCHINI CHEESE BOATS

Steps:

• Heat oven to 375°F.
• coat a 9 by 13 glass cooking dish with cooking spray. Cut 1/8 to 1/4 inch thick lengthwise slice from each zucchini.
• Chop the slices and reserve.
• Scoop out most of the flesh from each zucchini, leaving just a shell.
• Chop together the flesh and add the spices from above.
• In a large non-stick skillet, heat oil over medium-high heat.
• Add the chopped bacon and cook for three minutes.
• Then add the zucchini mixture.
• Cook, stirring occasionally for 7 minutes (about).
• Stir in bread crumbs and 3/4 cup of the cheese.
• Cook for another minute more.
• Spoon about 1/2 cup filling into each zucchini boat.
• Place each boat in the baking dish and add 1/4 cup hot water to the dish.
• Cover with foil.
• Bake at 375°F for 25 minutes.
• Uncover and sprinkle the tops with the remaining cheese.
• Bake, uncovered, for 5 more minutes until cheese is melted.

CHEESY ZUCCHINI BOATS

Steps:

• Preheat oven to 375 degrees.
• Using a small spoon, scoop out the zucchini flesh, leaving a 1/4- to 1/2-inch thick shell.
• Wrap the zucchini flesh in a paper towel and squeeze out any excess liquid; discard the liquid and set aside the flesh.
• Place the zucchini shells cut side down on a baking sheet and bake for 15 minutes.
• Meanwhile, in a large skillet, heat 2 T olive oil over high heat.
• Add the zucchini flesh and onion and cook, stirring, until softened, about 5 minutes.
• Add the tomatoes and cook until softened, about 5 minutes.
• Push the vegetables to the side of the pan, add the remaining 1 T oil and the bread crumbs, and toast the bread crumbs for 2 minutes.
• Remove from the heat, stir in the nuts and oregano, then combine with the vegetables; season with salt and pepper.
• Flip over the zucchini shells and line the bottoms with the mozzarella.
• Pack in the filling.
• Sprinkle with parmesan on top.
• Bake until the zucchini is tender when pierced with a fork, 20-25 minutes.

SOUTHWEST EGG AND CHEESE BOATS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
• Make a V-shaped cut in each roll, leaving the ends intact. Lift out V-shaped wedge. Hollow out rolls gently to make shallow bread bowls, being careful not to cut through the bottom or sides. Place bread bowls on the prepared baking sheet.
• Whisk eggs in a bowl. Add milk; whisk until well blended. Stir in green chile peppers, Cheddar cheese, pepper Jack cheese, paprika, and salt. Pour mixture slowly into the prepared rolls, spreading evenly with a spoon.
• Bake in the preheated oven until egg mixture is completely set and cheese is lightly browned, about 30 minutes. Cool for 3 minutes before serving.