Recipes
Irish Stout Beer Cheese Dip Recipe
If you’re looking for another way to enjoy your Irish brew at this year’s St. Patty’s Day party, this dip is for you! A hearty blend of sharp and creamy cheese, dark stout, and savory spices, it satisfies without being too heavy. Pair with apples, pretzels, and Guacamole TORTIYAHS! for a little green flair. Oh, and don’t forget to serve it alongside your favorite Irish beer! Irish Stout Beer Cheese Dip Recipe 8 ounces sharp cheddar cheese (Note: We suggest grating a block of cheese for this recipe. Pre-shredded cheese has a coating to discourage clumping, and this prevents the cheese from melting properly.) 4 ounces cream cheese 3 tablespoons butter 3 tablespoons all-purpose flour 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 tablespoon spicy brown mustard 1 12 oz. Irish stout 1 cup whole milk Kosher salt Grate the cheddar cheese on a grater with large holes. Cut up the cream cheese into ½-inch cubes. Set aside. Melt the butter in a saucepan on medium heat until bubbling. Whisk the flour in a little at a time until fully combined. Whisk in the garlic powder, onion powder, and mustard. While continuing to whisk, pour in the Irish stout and then the milk. Whisk often for a few minutes until thickened. Turn heat to low. Add in the cheddar cheese and whisk until fully melted. Repeat with the cream cheese. Add salt to taste. Serve immediately alongside your favorite flavor of TORTIYAHS!
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Utz Kettle Classics Crispy Bacon Jalapeño Poppers
Utz Kettle Classics Crispy Bacon Jalapeño Poppers are a homemade version of everyone's favorite party snack. And what's not to love? The flavor, the crunch, the heat, the amazing colors... This recipe comes from our own Lindsey Kress with one of the best jalapeño popper recipes we've ever tried. The crunch factor is a game changer, and the combination of salty, spicy and smoky is like nothing you've experienced before. They're so easy to make, they'll soon become a favorite appetizer on your party menu. They're bursting with crispy bacon flavor with melted cheese and a spicy jalapeño finish. This recipe is super easy to make and only has 8 ingredients. Plus, unlike the jalapeño poppers you might get at the store, these are easy and quick since they're baked in the oven instead of deep frying them. Ingredients 10-12 medium jalapeño peppers 3 cloves of garlic, minced 8 oz Monterey Jack cheese, shredded 8 oz cream cheese, softened ½ small yellow onion, minced 3 tbsp cilantro, plus more for garnish ½ bag of Utz Kettle Classics Jalapeño Chips, crushed 8 slices bacon, baked until crisp and crumbled Directions Preheat oven to 375˚F. Arrange bacon on rimmed baking sheet in single layer and bake for about 35 minutes or until bacon has reached desired crispness. Once cooked, remove and allow to cool slightly. While bacon is in oven, prepare peppers. Half peppers and remove seeds. Place on a baking sheet with cut side up and set aside. Once bacon has cooled enough to handle, crumble or chop into small pieces. In a bowl, mix garlic, Monterey Jack cheese, cream cheese, onion, cilantro and bacon until combined. Scoop about 1-2 tablespoons of the filling into the pepper halves, scraping off the excess for a smooth, flat surface. Repeat until all peppers have been filled. Table 1-2 tablespoons of crushed chips and place on top of the filling of each pepper, pressing slightly to make sure they will not fall off during baking. Return peppers to the backing sheet. Bake for 5 minutes until the filling has started to melt and then turn on the broiler and broil briefly just until the filing bubbles. Watch carefully as to not burn the chips. Remove from the oven, sprinkle with cilantro and serve immediately.
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TORTIYAHS! Taco Dip
Ingredients: 8 oz softened Cream Cheese 8 oz Sour Cream 1 Packet of Taco Seasoning Salsa Jalapenos/ bell peppers Shredded lettuce Mexican cheese Instructions: Combine cream cheese, sour cream and taco seasoning. Spread evenly on the bottom of a serving dish. Top with a layer of salsa, jalapenos/ bell peppers, shredded lettuce and Mexican cheese. Serve with TORTIYAHS!
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Tequila Spiked Guacamole
In celebration of National Tequila Day we crafted a guacamole recipe spiked with tequila and served with the perfect chaser on the side.... our Brazilian Lime TORTIYAHS! INGREDIENTS: 4 ripe avocados Lime juice 1 tsp chili powder ½ tsp coriander ¼ tsp cayenne Black pepper and salt to taste Diced tomato Diced red onion ½ cup cilantro Jalapeno 1 large clove of garlic, diced 1-3 tsp tequila INSTRUCTIONS: 1. Add lime juice and avocado to a bowl and mash leaving some chunks. 2. Add the coriander, chili powder, cayenne, pepper. Mix thoroughly. 3. Stir in the remaining ingredients, being careful not to overmix. Grab your favorite drink and a bag of TORTIYAHS! and enjoy!
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Utz Crab Chip Crusted Chicken Bites
From Molly Mancini Ingredients 1 cup of all-purpose flour + 1 Tablespoon Seafood Seasoning (Maryland Style) – Mix well, and put into a zip bag or a bowl. 3 large eggs – well beaten or – 1 cup of liquid egg substitute. Hold in a bowl. 1 cup of finely crushed Utz Crab Chips + 1 cup of Panko Breadcrumbs + 1 cup of Corn Flake Crumbs + 2 Tablespoons Seafood Seasoning (Maryland Style) – Mix well, and put into a bowl. 2 boneless/skinless chicken breasts or 4 boneless/skinless chicken thighs cut into bite sized pieces. Directions Breading Procedure: Add the chicken to flour and seafood seasoning in the plastic bag or bowl and toss until well coated. Remove half of the flour coated chicken and dip into the beaten egg/seafood seasoning mixture. Transfer the egg dipped chicken into the crumb mix (potato chips + panko + corn flakes) coat each piece evenly. Repeat steps 2 and 3 until all the chicken is breaded. Hold all the chicken on a flat sheet pan in preparation for pan frying. Frying procedure: In a large frying pan, add equal parts of vegetable oil and olive oil so that the pan contains at least 2 inches of oil. Heat to medium – high temperature. Once oil is hot, gently place the breaded chicken in the oil and fry until each side is golden brown. Turn each piece carefully so not to remove breading. Frying in small batches will help evenly cook the chicken. Chicken should reach an internal temperature of 180 degrees when tested with a meat thermometer. Remove chicken from the pan and drain excess oil on a wire rack or on paper towels. Serve hot- ENJOY!
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Utz Crispy Oven Fried Onion Rings
These Utz Crispy Oven Fried Onion Rings are super easy to make, and so crispy. These only take a few minutes to throw together and 16 minutes total in the oven, so you can have these ready for surprise guests or as a quick appetizer before your next party! They're incredibly easy to customize too, since you can mix your favorite spice blend into the flour to flavor your onion rings without burning the spices in the oven! You can even use different flavors of Utz potato chips to mix things up! We love using our Utz Kettle Classics Smokin' Sweet Crab chips for the perfect appetizer before digging into some crabs with friends. Want to heat things up? Try using Utz Red Hot potato chips and an extra dash of cayenne pepper! Or try using Utz Fried Dill Pickle Ripples if you've got some burgers on the grill. The onion and dill flavors in the onion rings pairs perfectly with the best summer cookout dishes. Ingredients 2 cups all-purpose flour 1 tsp cayenne pepper 1 tsp ground black pepper 3 tsp salt 1 cup plain yogurt 2 eggs 1 cup panko breadcrumbs 2 cups crushed Utz potato chips 6 tbsp olive oil 2 large yellow sweet onions, peeled and sliced to ½ inch thickness Directions Preheat oven to 400˚F. Place parchment paper onto baking sheet, drizzle with olive oil and place sheet in oven for approximately 8 minutes. In a medium bowl, combine flour, cayenne pepper and 2 teaspoons of salt. In a separate bowl, whisk together yogurt and eggs. Add half of the flour mixture to yogurt mixture and beat until smooth. Combine panko, potato chips and remaining salt in a bowl or shallow dish. Lightly dredge onion rings in flour mixture and then drop into to the yogurt mixture. Shake off excess batter and then dredge in the panko/potato chip mixture to coat evenly. Carefully arrange onion rings on prepared baking sheet, allowing space in between. Bake about 8 minutes and then flip. Bake an additional 8 minutes or until golden brown and crispy. Salt to taste. Variations For a gluten free recipe, substitute the all-purpose flour for a gluten free flour and the breadcrumbs for gluten free breadcrumbs.
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