Cheesy Chicken Enchiladas

Sometimes I’ll grab a rotisserie chicken from the market to make these cheesy chicken enchiladas, or I’ll use leftover chicken that needs to be transformed. Either way, these enchiladas usually start with a craving for a cozy comfort meal.

I prefer my enchiladas stuffed to the brim with chicken, with a filling that’s full of bold flavors and not dry or crumbly. My homemade enchilada sauce is thick and saucy, just the way I like it, and I never skimp on making these as cheesy as possible.

Why I Love This Recipe

• These enchiladas are cheesy and filling, making them the perfect cozy comfort meal for any night of the week.
• This recipe adapts easily to whatever I have on hand for filling or toppings.
• Depending on my time constraints I can make my enchilada sauce and tortillas from scratch or use store-bought for convenience.

Ingredients

• chicken – I like using shredded rotisserie chicken for convenience, but you can shred any chicken you have on hand.
• enchilada sauce -I prefer making my own enchilada sauce because I like it rich and thick, but store-bought works too.
• cheese – Use your favorite cheese; I gravitate towards Cheddar, Monterey Jack, or a mixture of both for enchiladas.
• corn tortillas – I love making homemade corn tortillas, they are so delicious if you have the time.
• salt and pepper

How to Make Cheesy Chicken Enchiladas

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: First, preheat your oven to 350°F.
• Step Two: In a medium bowl, mix together the chicken, 1/4 cup of enchilada sauce, 1 cup of cheese, and a bit of salt and pepper.
• Step Three: Take each tortilla and fill it with the chicken mixture. If you’re using store-bought tortillas, wrap them in a damp paper towel and pop them in the microwave for 30 seconds, flip them, and heat for another 30 seconds to make them nice and pliable.
• Step Four: Roll up the tortillas tightly and place them seam-side down in a 9 x 13 baking dish.
• Step Five: Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the rest of the cheese on top.
• Step Six: Bake for 20-25 minutes, until the cheese is melted and bubbly.
• Step Seven: Serve right away with your favorite toppings.

Recipe Tips

• Give yourself some extra time to make the enchilada sauce and get the tortillas made. Of course if you’re short on time you can always use store-bought. However, your efforts will be rewarded by making these from scratch.
• The tortillas and the sauce can be made earlier in the day (or week) if you’re short on time.
• I prefer to pour the thick sauce on top of my tortillas once they are filled with chicken rather than dipping each tortilla into it. This method works best for a thick, homemade sauce and makes for a nice, plump enchilada.
• Feel free to use any strength (sharp or extra sharp) of cheddar cheese you prefer or a mix of cheddar and Monterey Jack cheese.
• You can leave out the chicken completely for a vegetarian version.

Storing and Freezing Enchiladas

• Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days; reheat in the microwave.
• For best results, serve fresh out of the oven. Leftovers may become mushy as tortillas absorb liquid.
• These enchiladas freeze well. Double the recipe to enjoy one pan now and one later.
• Freeze in a disposable pan or a glass 9×13 pan.
• If making ahead to freeze, assemble enchiladas up to the point of adding cheese; add cheese just before baking for better texture.
• Wrap the pan tightly with plastic wrap and cover with foil. Freeze for up to 3 months.
• Thaw in the fridge overnight before baking.

More Enchilada Recipes

• Green Chile Chicken Enchilada Casserole
• Buffalo Chicken Enchiladas

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Cheesy Chicken Enchiladas

The best Chicken Enchiladas - delicious and easy to put together! These can be made with my favorite homemade enchilada sauce and homemade corn tortillas if you choose. 

Course Main Course

Cuisine Mexican

Keyword Cheesy Chicken Enchiladas

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 310kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• baking pan 9x13

Ingredients

• 1-1/2 cups cooked and shredded chicken
• 2 cups homemade enchilada sauce, divided or store bought
• 2-1/2 cups shredded cheddar or Monterey Jack cheese, divided
• 1/2 tsp table salt
• 1/4 tsp ground black pepper
• 8 homemade corn tortillas or store bought

Instructions

• Preheat oven to 350 degrees F.
• Combine chicken, 1/4 cup enchilada sauce, 1 cup of cheese, salt and pepper in a medium bowl. Mix to combine.
  1-1/2 cups cooked and shredded chicken, 2 cups homemade enchilada sauce, divided, 2-1/2 cups shredded cheddar or Monterey Jack cheese, divided, 1/2 tsp table salt, 1/4 tsp ground black pepper
• Fill each tortilla with shredded chicken mixture. (If you are not using homemade tortillas, wrap them in a damp paper towel and heat in the microwave for 30 seconds, flip and heat for another 30 seconds to make them pliable.)
  8 homemade corn tortillas
• Roll the tortillas tightly closed and place them in a row in a 9 x 13 baking dish, making sure to put the seam of the tortilla on the bottom of the baking dish so the tortillas do not unfold.
• Pour the remaining enchilada sauce over the rolled tortillas and top off with the rest of the cheese.
• Bake the enchiladas for 20-25 minutes or until the cheese is completely melted and bubbly.
• Serve immediately with your favorite toppings.

Notes

For optimal outcomes when preparing these cheesy chicken enchiladas, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 244g | Calories: 310kcal | Carbohydrates: 13g | Protein: 24.8g | Fat: 17.6g | Saturated Fat: 9g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 3.1g | Cholesterol: 74.4mg | Sodium: 588.5mg | Fiber: 2.5g | Sugar: 1g | Vitamin A: 32IU | Vitamin C: 0.8mg | Calcium: 41.8mg | Iron: 5.5mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Cheesy Chicken Enchiladas appeared first on Noble Pig.

I love to think of this Frito pie as my version of “walking tacos.” When I’m eating at home, I enjoy making this stovetop version and serving it on a plate. It feels more satisfying than just dumping a few ingredients into a bag of Fritos.

Feel free to use bean-free chili con carne if that’s your preference. I’ve never met anyone who turns down a plate, especially when Fritos are involved!

Why I Love This Recipe

• I love that it only takes me 15 minutes to make. That’s hard to beat.
• There are so many ways to change up the flavor based on what I have – cheese flavors, beans or no beans, the options are endless.
• It’s a great lunch option too. Quek and easy.

You can easily use homemade chili instead of canned, if you have it available. I also have a chicken Frito pie recipe that’s made in the oven, if that’s more of your preference.

Ingredients 

• Chili con carne with beans: I use this as the base for its rich, hearty flavor. You can use the bean-free version too.
• Ro-Tel: I prefer the fire-roasted version, but any flavor of Ro-Tel works just fine.
• Smoked paprika: This brings a distinct smokiness that enhances the overall taste of the chili, I wouldn’t substitute this.
• Chili powder, garlic powder, ground cumin and salt: I use these essential spices for their classic chili flavor base, which adds warmth, depth, and balance.
• Fritos corn chips: Fritos add the satisfying crunch and unique corn flavor. Use any Frito flavor preference that you feel complements the chili.
• Yellow onion: I use it for its mild sweetness and texture, adding depth without overpowering the chili. However, if you like a sharper flavor, use white onion.
• Cheddar cheese and Monterey Jack cheese: These melt beautifully and give that rich, creamy flavor that pairs perfectly with the boldness of the chili. But use your favorite cheese if you prefer!

How To Make It

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: In a large skillet over medium-high heat, I add oil and sauté the onion for about 2 minutes until it starts to soften.
• Step Two: Then, I add the chili, Ro-Tel, paprika, chili powder, garlic powder, ground cumin, and salt. I stir and heat everything through until it reaches a light simmer. Next, I turn down the heat to medium/low and place cheese on top, letting it melt. If needed, I can also place a lid on top to help melt the cheese.
• Step Three: On a plate, I place a large handful of Fritos and spoon the chili on top. If desired, I sprinkle more cheese on top and add a dollop of sour cream as a finishing touch.

Recipe Tips

• I tailor the spice level to my preference or by who I’m serving, by adjusting the amount of chili powder or the flavor Ro-Tel I use. For a milder taste, I will reduce the amount of chili powder or opt for a mild Ro-Tel variety.
• I often make this chili ahead of time and reheat it when needed, making it a convenient option for weeknight meals or meal prep. I wait until serving to add the Fritos.
• I get creative with serving options! Instead of Fritos, I sometimes serve the chili over rice, baked potatoes, or even on a bed of greens for a lighter option.
• Feel free to customize this stove top Frito pie with salsa, refried beans, jalapenos, corn, green onions, enchilada sauce and hot sauce. There are so many options.

Storage and Reheating 

• To store any leftovers, I let the chili cool and place it in an air tight container. I’ve kept it in the refrigerator for up to 3 days.
• When it comes to reheating, I will place it in a microwavable dish and heat for 2-3 minutes until hot, stirring halfway through. Or I will reheat on the stove in a small pan and heat on medium until bubbly.
• When it comes to freezing leftovers, just make sure to not freeze any of the chili with Fritos, as you will lose the crunch.

More Fast and Easy Weeknight Meals

• 15-Minute Mexican Chicken Soup
• 10-Minute Fettuccine Alfredo
• Chicken Tenderloin Parmesan

This post may contain affiliate links. Please read my disclosure policy.

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Easy Stove Top Frito Pie

Try this easy stove top Frito pie recipe for a quick and tasty meal. Layer Frito corn chips with chili and cheese for a satisfying dish.

Course Main Course

Cuisine American

Keyword Easy Stove Top Frito Pie

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 420kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• skillet

Ingredients

• 1 tsp. avocado oil or any neutral oil
• 1 small yellow onion, chopped into smallish chunks
• 2 (14 oz) cans chili con carne with beans or 4-1/2 cups homemade chili
• 1 (10 oz) can Rotel fire roasted diced tomatoes and green chiles with juices or any flavor Rotel
• 1 tbsps smoked paprika
• 1/2 tbsp chili powder
• 1/2 tbsp. garlic powder
• 1/2 tbsp ground cumin
• 1/2 tsp table salt
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1 (9 oz) bag Fritos corn chips

Instructions

• In a large skillet over medium-high heat, add oil and sauté the onion for about 2 minutes until it starts to soften.
  1 tsp. avocado oil, 1 small yellow onion, chopped into smallish chunks
• Add chili, Rotel, paprika, chili powder, garlic powder, ground cumin, and salt. Stir and heat through to a light simmer. Turn down to medium/low heat and place cheese on top and let it melt. (You can also place a lid on top to melt the cheese if needed.)
  2 (14 oz) cans chili con carne with beans or 4-1/2 cups homemade chili, 1 (10 oz) can Rotel fire roasted diced tomatoes and green chiles with juices, 1 tbsps smoked paprika, 1/2 tbsp chili powder, 1/2 tbsp. garlic powder, 1/2 tbsp ground cumin, 1/2 tsp table salt, 1/2 cup shredded cheddar cheese, 1/2 cup shredded Monterey Jack cheese
• On a plate, place a large handful of Fritos and spoon the chili on top. Sprinkle with more cheese if you want, and a dollop of sour cream (optional).
  1 (9 oz) bag Fritos corn chips

Notes

Homemade Chili Option: If you decide to use a homemade version of chili for this recipe, you might consider leaving some of the additional spices out of the final blend or decreasing their amounts based on your taste preferences.

For optimal outcomes when preparing this stove top Frito Pie, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 177g | Calories: 420kcal | Carbohydrates: 33.3g | Protein: 19g | Fat: 24g | Saturated Fat: 9.1g | Polyunsaturated Fat: 6.4g | Monounsaturated Fat: 4.3g | Trans Fat: 0.2g | Cholesterol: 45.4mg | Sodium: 945mg | Potassium: 147mg | Fiber: 6.1g | Sugar: 4.2g | Vitamin A: 81IU | Vitamin C: 8.2mg | Calcium: 160mg | Iron: 8.2mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Easy Stove Top Frito Pie appeared first on Noble Pig.

I wanted this quiche to capture the precise flavor of a bacon cheeseburger, but wasn’t really sure if that was possible using a quiche as a guide. I’ve used a crust to mimic the burger buns and topped it with a thick layer of two types of cheese. In the center, the combination of ground beef and bacon forms “the burger“. However, what makes it most authentic-tasting is my last minute addition of dill pickle relish.  Specifically, the relish gives it the “cheeseburger-esque” taste I was looking for. Omitting it, in my opinion, means missing out on a significant flavor opportunity.

The first bite of this quiche surprised me. I’m seeing quiche, but I’m tasting a burger. You’ll get it once you taste it for yourself.

Have a family member that will not eat quiche? Surprise them with this cheeseburger version. I think they’ll be pleasantly surprised.

Do you love the idea of a cheeseburger morphed into a completely different meal? If yes, give my cheeseburger mac and cheese, my bacon cheeseburger soup or bacon cheeseburger salad a try!

Why I Love This Recipe

• Satisfying: This hamburger quiche satisfies my craving for a burger.
• Escapes the Routine: I like switching up a routine meal into something a little more unique.
• Comfort Food: The bacon cheeseburger flavors are spot on and really transfer in every bite of this cheeseburger quiche.

Ingredients

• Dill pickle relish: I added the relish for that tangy, slightly sweet flavor reminiscent of a cheeseburger with pickles. As a biased dill pickle lover, you’d know from my dill pickle soup that dill pickle can truly enhances a dish. Sweet pickle relish doesn’t cut it here!
• Prepared yellow mustard: Adds an acidic element and is a common ingredient for cheeseburgers.
• Hot pepper sauce (such as Tabasco): I added this for complexity and depth, not heat.
• Salt and pepper: Necessary flavor enhancers.
• Deep dish pie crust: You can make your own or use a refrigerated or frozen crust. This is the “buns” portion of your cheeseburger. See recipe card for everything you need to know about the crust.
• Ground beef: I make sure to use at least 93/7 ground beef (drained well), otherwise the extra fat will pool in your ground beef quiche.
• Plum/Roma tomatoes: I love these flavorful tomatoes for this quiche recipe.
• Bacon: For obvious reasons I used crumbled bacon to make this taste like a bacon cheeseburger.
• Eggs: Binds the ingredients together, and is what gives the quiche its creamy and custard-like texture.
• Heavy cream: The heavy cream adds a nice mouthfeel to this recipe.
• Milk: I like using whole milk for the best flavor.
• Extra sharp cheddar: I love extra sharp for its bold flavor!
• Parmesan cheese: The saltiness of the Parm adds to the overall flavor of this ground beef quiche.

This post may contain affiliate links. Please read my disclosure policy.

How Do You Make It

Find the complete recipe with measurements in the recipe card at the bottom of the post.

Making the Filling

• Step One: Preheat oven to 375 degrees F.
• Step Two: Meanwhile, cook the ground beef in a large skillet over medium heat until it’s no longer pink; then, drain any excess fat. In addition, add tomatoes, onion, relish, and bacon to the skillet, and stir. Set the mixture aside.

• Step Three: In a large bowl, whisk together eggs, cream, milk, mustard, pepper sauce, salt, and pepper. Set the mixture aside.

Filling the Pie Crust

• Step Four: Place the pie crust into a 9″ deep-dish pie plate (make sure it’s deep dish, as a regular one won’t accommodate the mixture) and flute the edges. If I’m using a refrigerated pie crust, I like to roll it out a bit more with a rolling pin to fit the deep-dish plate. (You can use homemade pie crust or purchase frozen deep-dish pie crusts; just make sure they are completely thawed out.)
• Step 5: Transfer ground beef-bacon mixture into the prepared crust.

• Step Six: Pour the egg mixture over the meat and I like to gently use a fork to distribute the meat, allowing the egg mixture to settle in between. Sprinkle the cheeses evenly over the top.
• Step Seven: Bake for 45-60 minutes or until a knife inserted near the center comes out clean. Sometimes I cover the edges with foil during the last 15 minutes to avoid overbrowning. I let the ground beef quiche stand for 15 minutes before cutting into it.

Garnish

• Step Eight: Additionally, I like to top each slice of cheeseburger quiche with extra tomato, bacon, lettuce, pickle relish or whatever feels good at the moment.

Recipe Tips

• Use a deep dish pie to avoid the cheeseburger quiche ingredients from overflowing in the oven. I found that out the hard way!
• Really resist the urge to add the whole pound of ground beef. Using the whole pound is a big cause of overflow. Use the extra in another meal.
• I make refrigerated pie crust fit into a deep-dish plate, by rolling it out a little bit more with a rolling pin. (You can make your own pie crust or purchase frozen deep dish pie crusts; just make sure it’s completely thawed out.)
• Garnish each slice with all the regular cheeseburger fixings.

Storing and Reheating 

How To Store Leftover Quiche

• This ground beef quiche is easily stored in the refrigerator covered with plastic and still in the pie dish.
• In addition, I’ve also tightly wrapped each piece separately to lock in the moisture.

How To Reheat Leftover Quiche

• I like to reheat my leftover hamburger quiche in the oven (my favorite method), the microwave or a toaster oven.
• Wrapped in foil and warmed in the oven takes the longest, but I think tastes closest to freshly made.
• I find the microwave works well, but the crust never gets to be as crispy as oven warmed.

Frequently Asked Questions

Can I Freeze The Whole Hamburger Quiche?

• Yes, absolutely can freeze the whole bacon cheeseburger quiche recipe.
• Once your hamburger quiche is made, let it completely cool and wrap tightly with plastic wrap and aluminum foil. Place it in the freezer for up to three months before baking.

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Cheeseburger Quiche

A Cheeseburger Quiche that tastes just like the hamburger you've been craving. Packed with ground beef protein and bacon, this quiche is the best!

Course Main Course

Cuisine American

Keyword Cheeseburger Quiche

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Resting 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8 slices

Calories 469kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• nonstick skillet
• deep dish pie plate

Ingredients

• 3/4 lb lean ground beef (93/7)
• 2 plum tomatoes, seeded and chopped
• 1 medium yellow onion, chopped
• 1/2 cup dill pickle relish
• 1/2 cup crumbled, cooked bacon
• 5 large eggs
• 1 cup heavy whipping cream
• 1/2 cup whole milk
• 2 tsps prepared yellow mustard
• 1 tsp hot pepper sauce
• 1/2 tsp table salt
• 1/4 tsp ground black pepper
• 1 deep dish pie crust* see notes
• 6 oz extra sharp cheddar cheese
• 1/2 cup shredded Parmesan cheese

Optional Garnishes:

• Additional pickle relish, crumbled bacon, chopped onion, tomato, mayonnaise and shredded lettuce

Instructions

• Preheat oven to 375 degrees F.
• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomatoes, onion, relish and bacon. Set aside.
  3/4 lb lean ground beef (93/7) , 2 plum tomatoes, seeded and chopped, 1 medium yellow onion, chopped, 1/2 cup dill pickle relish, 1/2 cup crumbled, cooked bacon
• In a large bowl, whisk eggs, cream, milk, mustard, pepper sauce, salt and pepper. Set aside.
  5 large eggs, 1 cup heavy whipping cream, 1/2 cup whole milk, 2 tsps prepared yellow mustard, 1 tsp hot pepper sauce, 1/2 tsp table salt, 1/4 tsp ground black pepper
• Unroll pie crust into a 9″ deep-dish pie plate (make sure it’s deep dish, otherwise, the mixture will not fit) and flute the edges. (To make refrigerated pie crust fit into a deep-dish plate, roll it out a little bit more with a rolling pin.) (You can make your own pie crust or purchase frozen deep dish pie crusts; just make sure it’s completely thawed out.) 
  1 deep dish pie crust* see notes
• Transfer meat mixture into prepared crust. Pour egg mixture over the meat and use a fork to move the meat around, letting the egg mixture settle in between. Sprinkle with cheeses.
  6 oz extra sharp cheddar cheese , 1/2 cup shredded Parmesan cheese
• Bake for 45-60 minutes or until a knife inserted near the center comes out clean. If necessary, cover edges with foil during the last 15 minutes to prevent overbrowning. Let stand for 15 minutes before cutting.
• Garnish with preferred toppings.
  Additional pickle relish, crumbled bacon, chopped onion, tomato, mayonnaise and shredded lettuce

Video

Notes

Pie Crust: *This recipe needs to be made in a deep dish pie plate. To make refrigerated pie crust fit into a deep-dish plate, roll it out a little bit more with a rolling pin. You can make your own pie crust or purchase frozen deep dish pie crusts; just make sure it’s completely thawed out.

For optimal outcomes when preparing this cheeseburger quiche, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 165g | Calories: 469kcal | Carbohydrates: 15.2g | Protein: 27g | Fat: 35g | Saturated Fat: 17.6g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 1.9g | Trans Fat: 1.5g | Cholesterol: 213mg | Sodium: 649mg | Potassium: 107mg | Fiber: 0.5g | Sugar: 3.5g | Vitamin A: 55IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 3.3mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Cheeseburger Quiche appeared first on Noble Pig.

Hot Bacon Dip

This bacon dip will have friends and family circling the coffee table, eagerly reaching for more. This is one of those addictive dips that can be easily polished off before you know what happened. No one is going to miss the standard-issue sour cream and onion dip with this cheesy bacon dip around.

The cast iron skillet keeps the dip warm much longer than a casserole dish. If by chance it cools before everyone finishes it, just pop it back into the oven or onto the stove for a quick warm-up.

Why I Love This Recipe

• Has five simple ingredients, with straightforward instructions, so it’s easy to put together.
• Uses real bacon, just like in my bacon pull apart bread, so every bite has smoky bacon flavor.
• This cheddar bacon dip can be made the day before and baked off right before guests arrive.
• Perfect for game day, but works for any casual get-together.

Reader Rindy R says… “Made this dip for a girlfriend’s birthday party! It was the hit of the party. The next day I had several e-mails requesting the recipe. I just linked them to you! Thanks for sharing such a great dip – it will surely make an appearance at Super Bowl time!!!!”

I have a top three when it comes to game day dips and this bacon cheese version ranks alongside my jalapeño popper dip and buffalo chicken dip as crowd favorites.

Reader Patty Cakes says… “I made this for the Super Bowl party last year and it was such a hit I have to make it again!! It was so good the pan I brought it in was practically licked clean!! Thank you for posting this recipe!! Cheers!”

Ingredients

• Cream Cheese: Adds creaminess and helps bind the ingredients together.
• Sour Cream: Adds tanginess while contributing to the creamy texture of the dip, just like it does in my other sour cream bacon dip recipe.
• Bacon: The savory, smoky flavor that adds a meaty texture to the dip. It wouldn’t be bacon dip without it!
• Cheddar Cheese: For flavor and the gooey, melty texture when melted in the dip.
• Green Onion: Adds freshness, a slightly sharp flavor, and visual appeal to the dip.

Reader Steph says… “Oh man! This was soooo good, and tonight I’m going to mix the leftovers in with potato for twice baked potatoes.”

How To Make Bacon Dip

1. The first thing you’ll want to do is get your cream cheese out of the refrigerator so it can come to room temperature, otherwise it will be too cold to blend seamlessly with the sour cream.
2. Unwrap the raw bacon and lay it on a cutting board, keeping its original stacked form from the packaging. Using a sharp knife, slice the bacon strips vertically and horizontally until they are diced into small pieces, each measuring 1/2 inch or less on all sides.
3. Preheat a deep skillet over medium heat. Add the diced bacon pieces and cook for 15-20 minutes, stirring occasionally with a wooden spoon until they are browned and crispy. Transfer the bacon to a paper towel-lined bowl to absorb excess grease. Set aside.
4. Preheat oven to 400 degrees F.
5. Mix cream cheese and sour cream in a bowl until well combined. Add cooked bacon (set aside 1/4 cup), cheese (set aside 1/4 cup), and green onions (set aside 1/4 cup), stirring to incorporate.
6. Spread the dip into a cast iron skillet. Sprinkle the reserved bacon and cheese over the top. and sides are bubbling. Heat for 25-30 minutes, or until the center of the dip is heated through.

Recipe Tips

• Starting with a softened cream cheese is key for a well-blended dip.
• Ingredients like the bacon, cheese and green onion do not have to be exact measurements, but you don’t want to add less, only more.
• Make sure bacon is cooked to crispy. Fatty bacon pieces are not what you want in this recipe.
• Bacon can diced and cooked as the recipe states or you can cook whole pieces and crumble after. Bacon can even be cooked in the oven.
• The sides of the dip will start bubbling around the 15-20 minutes mark, but you’ll want to cook for 25-30 minutes to make sure the center is warmed through.
• You don’t have to make this dip in a cast iron skillet, but it keeps it warm for longer.
• Several readers have loved using bacon dip leftovers on baked potatoes, potato skins and twice baked the next day – great idea!
• Some readers have also customized the bacon dip by adding ranch powder and bacon bits.
• This could also be baked and served inside a hollowed out, round sourdough loaf.

Recipe Notes

• It’s not my favorite, but yes, you can substitute turkey bacon for regular bacon if you prefer a leaner option. Keep in mind that the flavor and texture may vary slightly.
• You can assemble the dip ahead of time and refrigerate it, covered, until you’re ready to bake it. Just make sure to bring it to room temperature before baking to ensure even cooking.
• The microwave works great for reheating any leftovers. I like to do it in 15 second intervals until it’s heated through.
• I have served this bacon dip with lots of different dippables. My favorites are a thick-cut bagel chip (like you see in the pictures) or a sturdy chip. You could also make a small butter knife available and serve the with sliced baguette or any other bread.  Tortilla chips, crackers, pretzels and fresh vegetables like celery and carrot sticks also work.

This post may contain affiliate links. Please read my disclosure policy.

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Bacon Dip

This hearty dip checks all the boxes that make a warm and creamy dip a classic - big flavor, gooey cheese and in this case, smoky bacon.

Course Appetizer

Cuisine American

Keyword Bacon Dip

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 8

Calories 582kcal

Author Cathy Pollak

Equipment

• skillet to cook the bacon
• mixing bowls
• cast iron skillet 10.5"
• Knife
• Cutting board

Ingredients

• 8 oz. (226 g) full-fat cream cheese, softened
• 1.5-2 lbs. thick-cut bacon
• 2 cups (480 g) full-fat sour cream
• 8 oz. cheddar cheese, shredded
• 1 cup chopped green onion (white and green parts)
• thick-cut bagel crisps or chips for serving

Instructions

• Bring cream cheese to room temperature.
  8 oz. (226 g) full-fat cream cheese, softened
• Take the raw bacon out of its packaging and place it on a cutting board, maintaining its original stack from the package. Using a sharp knife, slice the bacon strips vertically and horizontally. Keep cutting until the bacon is diced into small pieces measuring 1/2 inch or less on all sides.
  1.5-2 lbs. thick-cut bacon
• Preheat a deep skillet on medium heat. Once heated, add the diced, raw bacon pieces. Cook for 15-20 minutes, occasionally stirring with a wooden spoon until the bits turn fully browned and bubbly. You want them crispy! Transfer the bacon bits from the pan to a bowl lined with a paper towel to absorb excess grease. Set aside.
• Preheat oven to 400 degrees F.
• In a bowl, combine cream cheese and sour cream until fully mixed together. Stir in cooked bacon (reserve 1/4 cup), cheese (reserve 1/4 cup) and green onions (reserve 1/4 cup).
  2 cups (480 g) full-fat sour cream, 8 oz. cheddar cheese, shredded, 1 cup chopped green onion (white and green parts)
• Add dip to 10.5" cast iron skillet or a 1.5 quart baking dish. Sprinkle the top with reserved bacon and cheese.
• Heat for 25-30 minutes, or until the center of the dip is heated through.
• Serve immediately with sturdy dippers like thick-cut bagel crisps or thick-cut chips.

Notes

Bacon: Use any method you prefer when it comes to cooking the bacon, on the stove or in the oven, just make sure it's crispy (no visible fat) in the end. In a pinch, you could use pre-cooked bacon crumbles (like the ones Costco sells). You'd want to use at least a cup to mix into the dip and extra for sprinkling on top of the dip.

Cheese: Use any cheese you love, but cheddar really shines in this dip. I prefer to shred it myself, since it melts better that way. Regular, sharp or extra sharp all work.

For optimal outcomes when preparing this bacon dip, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 168g | Calories: 582kcal | Carbohydrates: 5.7g | Protein: 31g | Fat: 48g | Saturated Fat: 21.7g | Polyunsaturated Fat: 5.2g | Monounsaturated Fat: 16.6g | Cholesterol: 140mg | Sodium: 699mg | Potassium: 456mg | Fiber: 0.1g | Sugar: 3.4g | Vitamin A: 225IU | Vitamin C: 1.4mg | Calcium: 241mg | Iron: 1mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Bacon Dip appeared first on Noble Pig.

It’s hard to resist the temptation these gooey, cheesy bites at restaurants, but they’re also so easy to make at home.

Often made with mozzarella cheese only, I’ve added pepperoni as an upgrade, turning them into the perfect pizza sticks to be appreciated on game day, family game night or a very cold, wet or snowy evening, even New Year’s Eve! Serve with warm pizza sauce for dipping for the best taste.

Why I Love This Recipe

• Satisfyingly crunchy on the outside, gooey on the inside.
• Only three-ingredients.
• Loved by everyone.

Ingredients

• Wonton or Egg Roll Wrappers – Make sure they are the large sized squares and not the smaller version.
  Pepperoni – Any flavor, spice level or brand works.
  String Cheese – Skim or whole milk versions are fine.
  Oil for Frying – Use a good quality high temperature oil such as avocado or peanut.
  Pizza Sauce -For dipping or marinara sauce. My homemade pizza sauce recipe also works here.

How to Make Pizza Sticks

1. Place three pepperoni diagonally on top of an egg roll wrapper.
2. Place a piece of string cheese on top. Fold corners over cheese. Fold bottom corner over cheese and pepperoni and keep rolling until cheese is tightly sealed. Moisten corners with water to seal. Repeat with the rest of wrappers, cheese and pepperoni.
3. In a heavy skillet or other heavy pot, heat oil to 350 degrees F. Fry sticks, a few at a time, for 45-60 seconds on each side until completely brown. Drain on paper towels.
4. Serve with pizza sauce.

Recipe Tips

• Bring string cheese to room temperature for the best melt. You can also pull the cheese apart in strings if you are concerned about the melting or cut them in half.
• Make sure ends of egg roll wrappers are completely sealed.
• If not using a deep fryer that displays temperature, use a kitchen thermometer to make sure oil is the correct temperature when starting to fry. Frying these in oil that is too cold will not melt your cheese properly and require longer cooking times, which could lead to burning of the outside wrapper.
• These are better fried than baked. When baked, they do not have as good of a crunch.

Recipe FAQs

• Can I make these ahead of time? Yes, you can assemble them ahead of time and refrigerate. Fry them up when you’re ready to serve for that fresh, hot, and crispy experience, but you’ll need to bring them to room temperature before frying.
• Can I bake these instead of frying? You can, but they are not as good and crunchy. Preheat your oven, brush the sticks with a bit of oil, and bake until golden brown.
• How do I prevent the cheese from oozing out during frying? Make sure the sticks are sealed well, and avoid overfilling.
• How can I reheat leftovers for that crispy texture? Pop them in the oven for a few minutes to regain that crispy exterior. Microwaving works too, but the texture is not as crunchy.

More Pizza Inspired Recipes

• 4-Layer Pizza Dip
• Cheesy Pepperoni Pizza Dip
• Gooey Pizza Dip
• Pepperoni Pizza Pasta Salad
• Pizza Casserole
• White Pizza Sauce
• Red Pizza Sauce
• Pizza Puffs

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Pepperoni Pizza Sticks

Pepperoni Pizza Sticks made with egg roll wrappers are crunchy on the outside with gooey, mozzarella cheese and pepperoni on the inside. These are a fun appetizer for any party.

Course Appetizer

Cuisine American

Keyword Pepperoni Pizza Sticks

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12 sticks

Calories 275kcal

Author Cathy Pollak

Equipment

• cast iron skillet 12"
• thermometer for frying

Ingredients

• 36 slices of pepperoni
• 12 large egg roll wrappers
• 12 pieces string cheese, room temperature
• peanut oil or other high temperature oil
• pizza sauce

Instructions

• Place three pieces of pepperoni diagonally on top of an egg roll wrapper (as shown in the picture). Place a piece of string cheese on top. Fold corners over cheese. Fold bottom corner over cheese and pepperoni and keep rolling until cheese is tightly sealed. Moisten corners with water to seal. Repeat with the rest of wrappers, cheese and pepperoni.
  36 slices of pepperoni, 12 large egg roll wrappers, 12 pieces string cheese, room temperature
• In a heavy skillet or other heavy pot, heat oil to 350 degrees F. Fry sticks, a few at a time, for 45-60 seconds on each side until completely brown. Drain on paper towels.
  peanut oil
• Serve with warm pizza sauce.
  pizza sauce

Video

Notes

Oil Temperature: Make sure you take the temperature of your frying oil before starting. If your oil is not hot enough it will not melt the cheese properly. 

For optimal outcomes when preparing these pizza sticks, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 85g | Calories: 275kcal | Carbohydrates: 19g | Protein: 15g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 423mg | Fiber: 1g | Iron: 1mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Pepperoni Pizza Sticks appeared first on Noble Pig.

Pumpkin Macaroni and Cheese

I am a big fan of pumpkin ravioli – there’s just something mouthwatering about pillows of pasta bursting with cheesy and earthy sweet pumpkin.

Luckily, mac and cheese pumpkin style, is not only reminiscent flavor-wise of pumpkin ravioli, it’s also a quarter of the work, when it comes to making it homemade.

The ease of preparation (we’re going to make it without even creating a béchamel sauce), makes this casserole-like mac and cheese a win when you need dinner on the table quick.

I hope this mac and cheese becomes your go-to seasonal comfort food, just as welcome on a Wednesday night as it is at your holiday table. Here is the easiest way to get from a can of pumpkin puree to deluxe mac and cheese at home.

Does It Taste Like Pumpkin?

Pumpkin macaroni and cheese does not have an overwhelming pumpkin flavor, but you will notice a difference in taste, in a good way.

Pumpkin is a lovely flavor, especially when complemented with cheese, and lets not forget how good it is for us!

Between the pumpkin and use of evaporated milk, instead of heavy cream, this is a much healthier version of macaroni cheese compared to the usual.

Evaporated milk boasts more protein than regular milk and less fat than heavy cream, another win for this baked macaroni and cheese with its a thick, creamy filling and not too much greasiness.

The crowning touch? The breadcrumbs on top for texture.

Recipe Notes

Can I use a different shape of pasta?

Yes, you can use any small cut pasta such as penne, elbow and wagon wheels. I find the sauce adheres to these shapes the best.

Can I top this macaroni and cheese with anything other than panko bread crumbs?

You can change the topping to classic bread crumbs, crushed crackers, or even extra cheese. It’s totally up to you and your preferences?

How can I make this a spicy version of pumpkin macaroni and cheese?

I love to stir in Tabasco hot sauce because its flavor complements the pumpkin perfectly.

Can this be made ahead of time?

You can make this up ahead of time and place it in the fridge until you are ready to bake it off. Let it sit on the counter a hour before baking so it warms up before placing in the oven.

More Macaroni and Cheese Recipes

• Buffalo Chicken Macaroni and Cheese
• Gnocchi Macaroni and Cheese
• Pimento Macaroni and Cheese  
• Ranch Macaroni and Cheese
• Macaroni and Kim-Cheese

This post may contain affiliate links. Please read my disclosure policy.

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Pumpkin Mac and Cheese

Pumpkin Mac and Cheese is not just another way to sneak more veggies into your weekly meal plan. Adding pumpkin to your mac and cheese gives your cheesy mac a beautiful orange hue, makes the sauce extra-silky, while adding a slightly sweet and earthier taste to the classic. 

 

Course Side Dish

Cuisine American

Keyword Pumpkin Mac and Cheese

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8 people

Calories 515kcal

Author Cathy Pollak

Ingredients

• 16 oz shell pasta
• 16 oz shredded cheddar cheese
• 1 cup pumpkin puree
• 1 can (12 oz.) evaporated milk
• 2 large eggs, lightly beaten
• 1/2 tsp ground mustard
• 1/4 tsp ground nutmeg
• 1/2 cup panko bread crumbs
• 2 tbsps salted butter, melted

Instructions

• Preheat oven to 350 degrees F. Prepare a 9 x 13 baking pan with cooking spray.
• Bring a large pot of salted water to a boil and cook pasta until al dente.
• While pasta is cooking, combine cheddar cheese, pumpkin, evaporated milk, eggs, ground mustard and ground nutmeg in a large mixing bowl. Combine (slightly cooled as to not cook the eggs) cooked pasta with pumpkin mixture until thoroughly mixed together. Pour pasta mixture into the prepared baking pan.
• In a small mixing bowl, combine butter and bread crumbs and sprinkle over the top of the pasta.
• Bake for 20-25 minutes until bubbly on the sides. Cover with foil at any time if you feel bread crumbs are getting too brown.

Notes

Nutrition information is only an estimation and variation will occur based on the ingredients/brands you use.

Nutrition

Calories: 515kcal | Carbohydrates: 49g | Protein: 24g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5.4g | Cholesterol: 114mg | Sodium: 426mg | Potassium: 89mg | Fiber: 3.3g | Sugar: 4.7g | Vitamin A: 62IU | Vitamin C: 3.5mg | Calcium: 47mg | Iron: 15mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Pumpkin Macaroni and Cheese appeared first on Noble Pig.

This Cheesy Bread Spread is not like your regular garlic bread loaf. It’s better. Like, really better. Yes we are all used to our old stand-by garlic spread, but I promise you will be stuck on this Cheesy Bread Spread instead. In fact, you might even love it more than Monterey Ranch Bread. You’ll have to let me know which one you prefer.

Let me know when you make it and how much you enjoyed it. I have a feeling it will become a family favorite at your house too.

If you love cheesy bread in all its variations, you’ll have to give my olive cheese bread or garlic and parsley bread a try. This cheesy kimchi butter-ranch bread is also amazing.

How Do You Make It

• Gather all of your ingredients and combine them together in a large bowl (except the bread).
• Slice your loaf of bread in half lengthwise
• Spread the cheese mixture on each half of the bread evenly
• Place the bread on a large baking sheet
• Place baking sheet in the top third of the oven
• Broil until golden brown and bubbly

What Kind of Bread Do I Use

It absolutely does not matter what kind of bread you use for this recipe. I love spreading this Cheesy Bread Spread on a loaf of French Sourdough, but you can use whatever you choose. In a pinch I have even spread it on sliced white bread and it’s still amazing. Use what you have. The spread will keep in the fridge all week (and then some) so feel free to make a couple slices daily to go with dinner.

Let the bread sit for a few minutes before slicing it up. The cheese will set better when you wait.

More Dinners To Serve With Cheesy Garlic Bread

• This Cheesy Bread Spread is also wonderful when served with this Quick Chicken and Pesto Pasta.
• Goes so well with unstuffed cabbage rolls!
• I love to serve this bread for casual dinners, fancy dinners, quick lunches. It doesn’t really matter what the occasion or non-occasion, because this cheesy bread goes with almost everything. I especially enjoy it with my pork chops with balsamic fig sauce or The Best Meatballs and My Three Day Marinara and alongside this Romaine Salad with Creamy Gorgonzola and Parmesan Dressing. My kids have even asked for it as a meal alone (who wouldn’t).

This post may contain affiliate links. Please read my disclosure policy.

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Cheesy Bread Spread

Cheesy Bread Spread will transform your regular loaf of bread into a mouthwatering sensation. Serve this bread with pasta dishes or next to a freshly made salad. 

Course Side Dish

Cuisine American

Keyword Cheesy Bread Spread

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 16 slices

Calories 193kcal

Author Cathy Pollak

Ingredients

• 1 (14-16 oz) loaf Sourdough French Bread or any bread, sliced in half lengthwise
• 1-1/2 cups (6 oz) shredded, sharp Cheddar cheese
• 1-1/2 cups mayonnaise
• 1 cup diced red or yellow onion
• 1-1/2 tsps prepared horseradish
• 1/2 tsp garlic powder
• sliced chives for garnish (optional)

Instructions

• In a large bowl, combine cheese, mayonnaise, onion, horseradish and garlic powder. 
• Spread cheese mixture evenly onto cut side of bread. 
• Place bread (cut side up) on a large baking tray and place under broiler in the upper third of your oven. (You do not need to preheat the broiler.) Watch closely and broil until golden brown; about 5-8 minutes. Cheese will be bubbly and edges of bread browned. 
• Remove from the oven and let sit a couple of minutes before slicing into pieces.

Notes

*Calorie count for this recipe does not include the bread (only the spread). 

Use any type of bread for this recipe, it is delicious with every type of bread I've tried. 

You can easily keep the spread mixture in the fridge for a week and use it on smaller amounts of bread daily.

Nutrition

Serving: 1slice* | Calories: 193kcal | Carbohydrates: 1.1g | Protein: 2.3g | Fat: 20g | Saturated Fat: 4.1g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 3.8g | Cholesterol: 24.4mg | Sodium: 219mg | Potassium: 10.6mg | Sugar: 0.1g | Calcium: 56mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Cheesy Bread Spread appeared first on Noble Pig.

My whole family loves this salad. Not only does it have the perfect crunch (hello dill pickles) it is packed with flavor between the bacon, ground beef and cheese. And the dressing has no added artificial sweeteners, which I tend to shy away from anyway. In fact, this salad won’t taste like anything low carb, it’s just delicious.

I have made lots of “cheeseburger” flavored meals in the past and we still love them. Have you ever tried my Bacon Cheeseburger Soup, Cheeseburger Mac and Cheese or my Cheeseburger Quiche? They’re definitely not low carb, but so delicious. And speaking of delicious, these Cheeseburger Fillo Squares with Copycat Big Mac Sauce get made frequently for game day. You can’t miss with any of these recipes.

However, for weeknight eating, this salad is the perfect meal and let’s me save the “bad eating” for the weekend, when things like sugar don’t count. Right?

What I like about this salad is I don’t have to mix it altogether if I don’t want to. In fact, I often make it and keep the individual ingredients separate. This allows me to throw together a portion at different times of the day. Keeping ingredients separate also helps if you have a household where everyone is on a different eating schedule or you want to pack some up and take for lunch on the go. It’s versatile either way.

Give this salad a chance and make it for dinner this week, I think you’ll like it.

The post Low Carb Bacon Cheeseburger Salad appeared first on Noble Pig.

If you’re anything like me, if there is a bag of Cool Ranch Doritos open in my house, I’m unable to do anything until that bag is empty. I guess you could say I have an addiction to these chips. They are impossible for me to put down once I start in on them. It’s a curse.

Related: Dill Pickle Soup

A couple of months ago, while I was indulging in yet another bag of Cool Ranch Doritos, I started daydreaming about making a cheese soup that tasted like these chips. I began poking around, looking for recipes for homemade Cool Ranch Doritos.

Lucky me, I came across one of my very talented friends who had successfully made a batch of Homemade Cool Ranch Doritos that her family loved. One of the ingredients she used was dried tomato powder, something I had never seen at the store and I couldn’t locate any at my local markets. It is in fact an ingredient listed on the bag of the chips.

I spent the next couple of months testing this recipe with a variety of seasonings and varying the amounts of each one. I finally settled on the recipe I’ve published here. And you know what, the dried tomato powder is necessary to achieve the authentic Cool Ranch flavor.

I mail ordered mine and you get a decent sized container. Best part is, you have enough to make a lot of soup as well as the homemade chips. It’s a win-win situation. Let’s face it, it’s Cool Ranch Doritos…you need to go all out. The tomato powder is a versatile spice, with a concentrated flavor. It plays nicely in a lot of different dishes and you will find yourself using it often.

The soup bowls I used are perfectly sized for a serving of this soup and the wooden soup spoons are great for enjoying any type of soup.

Just a few chips on top add a nice crunch to the creamy soup.

Here you can see the specs of ingredients in the soup, every single one is very important to get the right flavor, so don’t leave any out.

The soup is rich and delicious. Serve it in one cup portions as a side to a sandwich or salad. Serve it as a larger portion, adding rotisserie chicken to the bowl, making it a complete meal.

Other Recipes Using Doritos You Might Like:

The post Cool Ranch Doritos Cheese Soup appeared first on Noble Pig.

If the name of this recipe alone doesn’t make you want to jump up and get it in the oven, I don’t know what else could convince you. 

I was lucky enough to get this recipe from my friend, who got it from her friend…you got that?  I knew when I heard about it at Thanksgiving, I absolutely had to have it. However, I do not know the true origin of this recipe.

I cannot begin to tell you how good this is. It’s almost borderline dessert. The creamy, warm Brie with the sweet sauce is really, really unbelievable.  I don’t think you can celebrate the holidays without it. I’m not kidding.

You will want to use a large wheel of Brie to accompany all the sauce, not to mention there will not be enough for everyone if you make a small one.

This also only takes 15 minutes to throw together, it’s the perfect appetizer for this busy time of year.

Preheat oven to 350 degrees. Start by carefully slicing the rind off the top of the Brie wheel, but do not remove completely. Bake for 15 minutes.

When the Brie is done baking, the top can be easily removed to expose the creamy cheese.

While the Brie is baking, in a medium saucepan, bring Kahlua and brown sugar to a boil and simmer for 10-15 minutes, until a syrupy consistency is made. Throw the pecans in for 2 minutes at the end to warm them through and completely cover with the sauce.

Remove the Brie from the oven (removing top rind) and pour Kahlua sauce over the Brie.

Serve with your favorite crackers. People will be begging you for the recipe.

The post Kahlua-Pecan-Brown Sugar Baked Brie + VIDEO appeared first on Noble Pig.