Recipes
Utz Ripple BBQ Chicken Sliders
Ingredients 12 slider buns, split 4 cups cooked chicken, shredded 1/2 cup BBQ sauce ½ yellow onion, diced 6 strips cooked bacon, chopped ½ c mayonnaise 2 cups mild cheddar cheese, shredded 1 ½ cups Utz Ripples BBQ Chips 2 tablespoons fresh cilantro leaves, roughly chopped 2 tablespoons unsalted butter Fresh ground black pepper as desired Directions Preheat oven to 350˚F. Prepare a 9X13 baking dish with parchment paper. Lightly spray paper with non stick cooking spray. Place bottoms of slider buns in the prepared baking dish. In a small bowl, combine shredded chicken, diced onions, bacon, mayonnaise, and a 1/4 cup of BBQ sauce. Mix until completely coated. Spread chicken equally across the buns. Top with remaining BBQ sauce. Evenly sprinkle cheddar cheese and 1 tablespoon cilantro across the chicken topped sliders. Add pepper as desired. Place Utz Ripples BBQ Chips on top of cheddar cheese and cilantro. Place the top buns on top of the sliders. Cover with foil and bake for 15 minutes. While baking, melt the butter. Add remaining cilantro and set aside. Remove foil from the pan. Brush each bun with butter mixture. Bake, uncovered, for another ten minutes, until tops are golden. Serve immediately.
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Utz Seafood Mac & Cheese
Ingredients 16 oz elbow macaroni ½ cup salted butter ½ cup flour 4 cups milk 1 Tbsp Bay seasoning 8 oz shredded sharp cheddar cheese 8 oz shredded mild cheddar cheese 8 oz bay scallops, cooked* 16 oz steamed shrimp, steamed and cut into small pieces* 4 oz Mexican blend cheese 3 oz Utz Kettle Classics Crab Chips Directions Preheat oven to 375 degrees Fahrenheit. Cook macaroni to al dente, follow package instructions. Drain pasta, then set aside. In a large saucepan, melt butter. Reduce heat and add flour and bay seasoning until smooth. On medium-high heat, gradually stir in milk. Bring mixture to a boil, being sure to stir constantly. Boil for at least 1 minute or until the sauce begins to thicken. Add cheddar cheeses to sauce. Stir until cheese has melted and sauce is smooth. Add seafood to macaroni. Stir to combine. Add cheese sauce to macaroni and seafood mixture until macaroni is evenly coated. Place mac and cheese into a greased 9x13 pan. Top mac and cheese with Mexican cheese blend and crushed crab chips. Cover with foil and bake for 20 minutes. Increase temperature to 400 degrees. Remove foil and bake for an additional 10 minutes. * Other seafood can be added as well. (ex. fish, crab, clam, lobster) Adjust amounts of seafood for combination of choice.
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Utz Ultimate Crab Cake
Ingredients 1 lb fresh jumbo lump crab meat, drained 2-3 Tbsp mayonnaise 1 tsp Dijon mustard 2 large egg 1 tsp dried parsley ¾ c crushed Utz Crab Chips, approximately 3-4 ounces Lemon wedges to garnish Directions In a medium bowl, add crab meat, mayonnaise, mustard, 1 egg, and parsley. Stir until just combined. Do not over mix. If the mixture is not sticking together, add another tablespoon of mayonnaise. Fold in crushed potato chips until just combined. Again, do not overmix. Form into six patties and place in freeze for 10 minutes. Crack the remaining egg into a small bowl and add 1 tablespoon of water to create an egg wash. Remove patties from the freezer and space them 2 inches apart on a greased pan. Brush the tops with the egg wash. Bake at 350 degrees Fahrenheit for approximately 30-40 minutes or until the internal temp reached 165 degrees Fahrenheit. Broil on low until the tops of the crab cakes are golden brown. Garnish with lemon wedges.
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