National Cheese Day

Everything Chili Crisp Pimento Cheese Sandwich

Recipe by Marisa Bucolo

Ingredients

  • 2 cups shredded sharp cheddar cheese
  • 4 oz cream cheese, softened
  • ½ cup mayonnaise
  • 1 jar (4 oz) diced pimentos, drained
  • 1–2 tbsp Everything Chili Crisp seasoning (adjust to taste)
  • Bread of choice

Method

  1. In a bowl, mix cream cheese and mayo until smooth.
  2. Stir in shredded cheddar and pimentos.
  3. Add everything chili crisp seasoning.
  4. Mix until evenly combined.
  5. Chill for 30 minutes to let flavors develop.
  6. Spread on to bread of choice!

Juicy Lucy with Queso Verde Fries

Recipe by LifeSpice Chefs

Ingredients

burger

  • 1.5 lb Ground Beef, 80/20
  • 1/4 oz LifeSpice Burger Seasoning
  • Pickle chips, to taste
  • 4 slices American cheese
  • 4 Hamburger buns, 4-inches
  • Salt, to taste

Queso Verde Fries

  • 1 bag of Frozen Fries
  • LifeSpice Queso Verde Seasoning, to taste

Method

burger

  1. Mix salt, seasoning and ground beef until fully and evenly combined. Divide meat mixture into 8 portions of 3 oz each, and form each into a ball.
  2. Press each ball into a 1/4 inch thick and 5 inch wide patty.
  3. Top 1 patty with 1 slice of cheese and place a second patty over it.
  4. Pinch the edges to form a tight seal. Cup the stuffed patty with your hands to round out the edges, and press on the top to flatten slightly into a single thick patty.
  5. In a pan on medium heat, add 1 tb of oil and cook each side of the burger for about 3-4 minute undisturbed until brown. DO NOT PRESS the burger to avoid squeezing the cheese out.
  6. Toast the burger buns and build your burgers with your favorite toppings. Enjoy!

Queso Verde Fries

  1. Cook fries as instructed on packaging.
  2. Season the fries with Queso Verde seasoning, to taste. 

Beef Birria

Recipe by lifespice chefs

Ingredients

  • 3 lbs. Brisket
  • 5 Roma Tomatoes
  • 1 Spanish Onion
  • 6 Garlic Cloves
  • 6 Dried Ancho Chile
  • 1 can Chipotle Pepper in Adobo Sauce
  • .5 tsp. Cumin
  • 1 tsp. Oregano
  • .25 tsp. Cinnamon
  • 1 tsp. Salt
  • .5 tsp Black Pepper

Method

  1. Cut brisket into 5 inch cubes and sear on all sides until golden brown. Reserve.
  2. Add ancho chiles to a pot with cold water and bring to a boil. Lower to a simmer and cook until fully hydrated (10 minutes).
  3. Add to a blender the hydrated ancho, tomatoes, onions, garlic, chipotle peppers and sauce, cumin, oregano, cinnamon, salt and pepper. Add enough water to aid in the blending. (Pro tip: use some of the water used to boiling the ancho chiles to add some more heat and flavor to the broth and add water to the can of chipotle pepper to rinse and get the last bit of adobo sauce).
  4. To a pressure cooker, add the seared beef and the chile and spices paste.
  5. Top the beef with 3 cups of water, mix the water into the paste.
  6. Set the pressure cooker to high pressure for 1.5 hours.
  7. Once cooking is done, release pressure from the cooker and remove the beef from the liquid. Let the temperature of the brisket come down to warm to the down and shred it by hand.
  8. Use a ladle to skim the rendered beef fat from the top of the liquid left in the pressure cooker. Reserve the fat if you are making quesabirria. (Pro tip: cool the liquid overnight with the fat. This will hardened it and make it easier to remove by hand).

Quesabirria Tacos

Recipe by lifespice chefs

Ingredients

  • 1 oz. Birria Meat
  • 1 Corn Tortilla
  • 1 oz. Chiuahua Cheese, rated
  • 1 Tbs. Birria Beef Fat, rendered
  • .5 cup Birria Consommé

Method

  1. Over medium-high heat, heat up a skillet.
  2. Add Birria beef fat and coat both sides of the tortilla
  3. Add beef to one half of the tortilla and cheese to the other.
  4. Fold tortilla once cheese starts to melt.
  5. Make sure both side of the tortilla are crispy and GBD (Golden Brown and Delicious).
  6. Serve with a green salsa and the cooking the Birria consommé (broth).