Cheese Stacks Food

CHEESY MUSHROOM STACKS

Steps:

• Position an oven rack in the top position, 3 inches below the broiler. Preheat the broiler. Whisk together 1 tablespoon of the oil and the garlic in a small bowl. Brush the rounded side of the mushroom caps with the garlic oil and arrange on a rimmed baking sheet, gill-side down.
• Stir together the breadcrumbs, oregano and remaining teaspoon oil in a second small bowl; set aside.
• Broil the mushrooms until browned, about 2 minutes. Turn each cap over, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper and broil until just softened, about 1 minute. Top each with a tomato slice, sprinkle with 1/8 teaspoon salt and broil until the tomatoes are softened and just cooked through, about 2 minutes. Top with the mozzarella, sprinkle with the breadcrumb mixture and broil until the breadcrumbs are browned, the mozzarella is melted and the mushrooms are fully cooked, about 45 seconds. Transfer to a platter and serve warm.

SALAMI STACK-UPS

Steps:

• Blend softened cheese, mayo, chives and tobasco sauce.
• Make 5 stacks of salami slices, spread cheese mix between slices.
• Cover and chill throughly.
• Cut each stack into 6 equal wedges.
• Serve each with a cocktail pick in the center.

MOZZARELLA & TOMATO STACKS WITH ROSEMARY

Steps:

• Remove a couple of leaves from the cut end of each stem of rosemary.
• Mince the removed rosemary leaves add to garlic and olive oil season with salt and pepper to taste. Layer the tomatoes and cheese sprinkle some of the oil as you go. Making 3 stacks.
• Pierce each stack with the sprig of rosemary.
• Pour remaining oil mixture over the tomatoes.
• Let flavors meld for 20 minutes.
• Enjoy sharing a stack with a loved one.

CHEESE ENCHILADA STACK

Steps:

• Preheat oven to 400 degrees.
• Spray square 8x8 baking pan with pam (the garlic one is good).
• Line pan with layer of corn tortillas.
• Top with 1/3 sauce, cheese, chilis, and onions.
• Top with second layer of tortillas.
• Top with second layer of 1/3 sauce, cheese, chilis, and onions.
• Top with final layer of tortillas.
• End with final layer of 1/3 sauce, cheese, chilis, and onions.
• Bake until bubbly (approximately 10-15 min.).
• You can use green sauce and 2 cups cubed chicken.
• Or black beans.
• Or ground beef seasoned with taco mix.

CHEESE STACK

Steps:

• In a large bowl, combine cottage cheese, 1 1/2 c sour cream, 2 c mozzarella cheese, parmesan cheese, and green chilies.
• Grease bottom and sides of a deep-dish pie plate or small round baking dish.
• Place one tortilla in pie plate and cover with 1/3 of cheese mixture.
• Repeat the layers, ending with a tortilla.
• Bake at 350 degrees 20-30 minutes, or until cheeses melt and begin to bubble out from between the tortillas.
• Remove from oven and garnish the top with olives, scallions, and tomatoes.
• Cut into wedges and serve with remaining sour cream.

STACKED CHEESE ENCHILADAS

Steps:

• Preheat oven to 350°F.
• Combine the cheeses, mix well.
• Heat sauce in a pan big enough to dip the tortillas into.
• In a seperate pan heat oil and lightly fry the tortillas'til soft.
• When first tortilla is done dip it into the heated sauce and place it in an ungreased casserole dish.
• Scatter 2-3 Tablespoons of the cheese mixture on it.
• Add 3 Tablespoons of Onions and 3-4 Tablespoons of the heated sauce.
• Repeat with remaining tortillas, cheese, onions and sauce.
• Pour remaining sauce over the stack and top with remaining cheese.
• Bake 20-25 minutes until hot thorough out.
• Cut into wedges to serve.

CHEESE STACKS

Steps:

• Spread cheddar cheese slices with about 2 teaspoons tomato-basil spreadable cheese. Top with provolone cheese slices; spread with about 2 teaspoons garlic-herb spreadable cheese. Top with swiss cheese; spread with scant 2 teaspoons of dill dip. Top each stack with colby-jack cheese.
• Cover and chill at least 1 hour. Carefully cut each stack on cracker or place a toothpick in each piece, if desired.