Posts Tagged ‘cheese’

It’s no secret around these parts that I love quinoa. I am still unclear as to exactly what the hell it is, but it’s weird and kind of crunchy and kind of AMAZING. Oh, and it’s good for you, so it’ll balance out my new diet of cakes, Double Stuf Oreos, and all savory foods covered in ranch. It’s a slippery slClark Griswold Saucer Sledope to the holidays, kids, and at this point, I’m like Clark Griswold on the saucer sled, greased with EZ cheese, racing toward a fluffy pile of cheesy potatoes. Pants…barely fitting.

CedarLane Natural Foods recently sent me their amazing new Quinoa & Vegetable Enchiladas to sample, and these babies are tasty and delicious. They come frozen, so they’re super easy to pop in the microwave and enjoy al desko. They’re filled with quinoa, black beans, Monterey Jack and cheddar cheese, with roasted Anaheim peppers, tomatillos, corn, bell peppers, onions, mushrooms, yellow squash, black olives, and zucchini. Oh, and they’re topped with a crazy yum Poblano Crema sauce and more cheese! More cheese is my favorite, guys.


Quinoa Enchiladas

They clock in at 340 calories with 12 grams of protein, 15 grams of fat, 7 grams of fiber and are vegetarian and gluten-free, for those of you who care about such things, which, fortunately, I do not.

Quinoa Enchiladas (2)

I think one of my favorite things about these (besides their overall deliciousness) is that they have black olives. I’ve been known to enjoy a good black olive or two in my day, ever since I was a little kid, stealing them from the relish tray at holidays, popping them onto the end of my fingers with my partner in crime, my brother. Black olives are where it’s at.

CedarLane Quinoa Enchiladas

So – the hard question – would I recommend these enchiladas to my gracious and loyal 2-4 readers (Hi, Mom!)? Yes!! Definitely. They are super good, and I didn’t miss the meat whatsoever. They’re really scrumptious and the sauce is delicious – not too spicy, but with a little kick. They have a ton of vegetables and good ol’ quinoa, so you’ll feel better about eating these than an entire pack of Double Stuf Oreos in less than 30 hours by yourself. Ooops.

For my Chicagoland peeps, you can find CedarLane Natural Foods at Jewel and Mariano’s, and there’s a store locator on their website. To keep up with their social stuff, follow them on Facebook, Twitter & Instagram. Oh, and while you’re at it, if you want to keep up with my adventures in food, go ahead and follow ME on Instagram. I’m on there, hashtagging the ever-loving crap out of all the food I’m eating…it’s a LOT of food and a LOT of hashtags.

Disclaimer: CedarLane Natural Foods sent me their Quinoa & Vegetable Enchiladas (in a lovely box to my work) to sample, but all opinions are my own. Disclaimer Dos: Cedar Lane is also really great song by one of my favorite bands, First Aid Kit:


In tribute to my roommate, who flew around the kitchen in a flurry of awesomeness making a “Mexican Casserole” in the crockpot this morning, I’ve decided to make today’s recipe a slow cooker favorite. While searching for crockpot recipes, I stumbled on the Snappy Gourmet’s recipe for Spicy Sausage & Beer Cheese Dip. I’ve not actually tried this, but I love cheese and beer together, so there’s actually a good possibility that this could be on tap during the holidays. If I make it, I’ll update and let you know how it was!

Crockpot Beer Cheese Dip

Slow Cooker Spicy Sausage Beer Cheese Dip from The Snappy Gourmet

Slow Cooker Spicy Sausage & Beer Cheese Dip

1 (16oz.) roll Hot Sausage (any variety), crumbled
1 small green pepper; seeds removed & finely chopped
1 small onion, finely chopped
4 garlic cloves, minced
1(12oz.) can beer
6 cups [or 3 (8oz.) packages] shredded cheese (such as Monterrey Jack)
1 (8oz.) block cream cheese, cut into cubes
2 teaspoons Worcestershire sauce
2 teaspoons Tabasco
Salt & Pepper to taste

In a large skillet cook sausage, green pepper, onion, and garlic over medium-high heat for about 5-7 minutes or until meat is cooked through and vegetables start to soften. Drain any excess fat, then pour sausage and vegetables into bottom of slow cooker.

Add beer, shredded cheese, Worcestershire sauce, Tabasco, and salt and pepper to taste to slow cooker on top of sausage and vegetables. Stir everything to combine.

Cook dip on low for about 2 hours or until heated through and cheese has melted. Stir well. Remove cover and keep on low to serve warm.

Makes about 6 cups

You can cook the dip longer than 2 hours, but if it may thin out a little due to the condensation dripping from the top of your slow cooker.

I used 16 ounces of Monterey Jack cheese and 8 ounces Italian Blend cheese only because that’s what I had in my fridge, but I’m sure many kinds of cheese would work although some varieties including lowfat may not melt well. You can also substitute other vegetables for the onion and/or pepper or omit one. Other peppers such as jalapenos would also be a good addition.

Slow Cooker Spicy Sausage Beer Cheese Dip from The Snappy Gourmet

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