Cheese Stuffed Poblanos Recipe


  • 6 poblano peppers
  • 1 tablespoon olive oil
  • 1 cup cooked jasmine rice
  • 2/3 cup black beans
  • 2/3 cup freshly grated monterey jack cheese + extra for topping
  • 2/3 cup grape tomatoes, quartered
  • 1/3 cup freshly torn cilantro
  • 4 green onions, sliced
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup sour cream
  • salsa for serving
  • sliced avocado for serving


  1. Preheat the oven to 425 degrees F. Slice the tops off of the poblano peppers and remove the inner ribs and seeds. Rub the outsides and insides with olive oil and sprinkle with a pinch of salt and pepper.
  2. In a bowl, mix together the rice, beans, cheese, tomatoes, cilantro, green onions and garlic. Add in the salt and pepper. While mixing, I sort of mashed everything together with the beans so it stuck. Stir in the sour cream until combined – helping to hold things together.
  3. Stuff each pepper with the rice and bean mixture. Place them on a parchment paper covered baking sheet. Bake for 25 minutes, then remove and add a few handfuls of cheese on top of the peppers. Bake for 15 minutes more. Serve immediately with salsa and avocado!

Bacon, Egg, and Cheese Breakfast Burger Recipe


  • 4 Hamburger Buns
  • 4 Cheddar Cheese and Bacon Flavored Johnsonville® Grillers
  • 4 thick slices cheddar cheese
  • 12 strips bacon, cooked to crispy
  • 4 sunny-side up eggs


  1. Cook Johnsonville® Grillers according to package directions. During the last minute of cooking, add a slice of cheddar cheese to each burger and let melt completely.
  2. Place burgers on buns and top with a few strips of bacon and a sunny-side up egg. Top with ketchup, sriracha, or any other condiment you’re into. Devour immediately.

Bacon Macaroni and Cheese Recipe


  • 4 Tbls Butter
  • 1/3 cup flour
  • 3 cups whole milk
  • 1 tsp salt
  • 3/4 tsp dried mustard
  • 1/2 tsp black pepper
  • 1 1/2 cups gruyere cheese shredded
  • 1 1/2 cups white cheddar cheese shredded
  • 2/3 cup good quality Parmesan cheese grated
  • 1/2 pound bacon cooked and crumbled
  • 1 pound elbow macaroni


  1. Bring a large pot of water to boil, and cook macaroni according to the package directions

  2. In a large saucepan, melt butter over medium heat. Add flour and whisk for 5-6 minutes until golden in color. Slowly whisk in the whole milk. Mix in salt, pepper and dried mustard. Continue to whisk until thick and bubbling.

  3. Add cheese and stir until melted and completely smooth.

  4. Add cooked macaroni and crumbled bacon.
  5. Serve immediately.

Grilled Bacon and Cheese Chicken Recipe


  • 1/2 cup honey
  • 1/2 cup dijon mustard
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • 1 teaspoon paprika
  • Pinch of crushed red pepper flakes
  • 8 boneless, skinless chicken thighs
  • 12 pieces of thick cut bacon
  • 2 cups freshly grated extra sharp cheddar cheese


  1. Whisk together honey, dijon, olive oil, lemon, paprika, and red pepper flakes. Add the chicken, coat all the chicken with sauce, then cover and marinade in the fridge for at least two hours.

  2. In the meantime, cook bacon to crispy or desired doneness. Let drain on a plate lined with paper towels and set aside.

  3. When chicken is done marinading, turn on outdoor grill (or indoor grill) to high and grill chicken until cooked through.

  4. Turn off the grill and remove chicken. Top with bacon pieces then place back on grill (with it turned off) and sprinkle generous amounts of cheese on top of the bacon. Using the residual heat of the grill, close the grill and melt the cheese.

8 Cheese Mac n Cheese with Cheetos Recipe


  • 8 ounces macaroni, any shape
  • 1/2 teaspoon salt
  • 1 tablespoon vegetable oil
  • 2 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 3/4 cup heavy whipping cream
  • 3/4 cup milk, whole or 2%
  • 2 ounces cream cheese
  • 2 ounces smoked gouda, shredded
  • 1-ounce gruyere, shredded
  • 1-ounce parmesan, shredded
  • 1-ounce cheddar, shredded
  • 1-ounce Monterrey jack, shredded
  • 1-ounce Colby, shredded
  • 1-ounce mozzarella, shredded
  • 1/2 teaspoon ground pepper, use white if you don’t want to see the specks
  • 1/4 teaspoon ground mustard
  • 1/2 to 1 cup crushed Cheetos


  1. Bring a large saucepan of water to a boil. Add 1/2 teaspoon salt and 1 tablespoon vegetable oil.
  2. Add pasta and cook per package directions to al dente.
  3. Drain and set aside.
  4. To a large saute pan, melt 2 tablespoons butter.
  5. Add flour and whisk. Cook 2 minutes.
  6. Whisk in heavy whipping cream and milk. Whisk to remove any lumps.
  7. Add cream cheese and stir until melted.
  8. Stir in remaining ingredients and stir until cheese melts and is smooth
  9. Stir in pasta.
  10. Serve hot topped with crushed Cheetos.

Beer Cheese and Sausage Pasta Recipe



  • 8 oz dried pasta – penne, elbows or campanelle
  • 1 (14-oz) package smoked turkey sausage, sliced
  • 1 Tbsp olive oil
  • 1 cup beer
  • 3 Tbsp flour
  • 2 cup shredded cheddar cheese
  • 1 tsp Worcestershire sauce
  • 1/2 tsp dry mustard
  • 1/2 tsp paprika
  • salt and pepper to taste


  1. Cook pasta according to package directions. Drain and set aside.
  2. In a large skillet, cook smoked sausage in olive oil until browned, about 5 minutes. Remove from heat.
  3. In a medium saucepan, heat beer over medium-high heat until it bubbles. Stir in flour and cheese. Whisk until cheese has melted and is smooth. Whisk in dry mustard, paprika, salt and pepper. Remove from heat.
  4. Toss cooked sausage and pasta in beer cheese sauce. Serve immediately


Jameson Whiskey Blue Cheese Burger with Guinness Cheese Sauce & Crispy Onions Recipe


Crispy Onions

  • 2 large white onions, halved and then sliced very thin
  • 2 cups buttermilk
  • 2 cups flour
  • 1 tablespoon kosher salt
  • pinch of pepper + cayenne pepper
  • oil, for frying

Whiskey Glaze

  • 1/4 cup whiskey
  • 1/4 cup ketchup
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 teaspoon dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1/4 teaspoon pepper


  • 1 1/2 pounds ground beef
  • 4 ounces blue cheese, cut into 4 cubes
  • salt and pepper, for sprinkling
  • 4 good quality buns, toasted

Guinness Cheese Sauce

  • 4 tablespoons unsalted butter
  • 4 tablespoons flour
  • 1/2 cup guinness beer
  • 1/2-1 cup milk
  • 8 ounces sharp cheddar cheese
  • salt and pepper, to taste


  1. To make the crispy onions, add the sliced onions to a large bowl and pour the buttermilk over top. Use your hand to submerge the onions in the buttermilk. Allow the onions to sit in the buttermilk 10-30 mins. Meanwhile add the flour, salt and a pinch of both cayenne and pepper to a bowl and give it a good toss. When ready to fry the onions heat a large pot of oil until it reaches 375 degrees F. or until a pinch of flour sizzles when sprinkled over the pot. Remove a handful of onions from the buttermilk and place them into the flour mixture. Coat the onions in the flour mixture, and then tap them on the inside of the bowl to shake off the excess. Carefully drop the onions into the hot oil. With a spoon, fiddle with them a bit just to break them up. Watch the onions closely as they cook quick! After about 1 or 2 minutes, they should be golden brown, remove from the oil and place on a paper towel-lined plate. Repeat with the remaining onion slices. Onions are best served right away, but can be reheated in a 300 degree oven for 5 minutes, watching them closely and making sure they do not burn.
  2. To make the whiskey glaze, add the whiskey, ketchup, soy sauce, honey, mustard, Worcestershire, cayenne and pepper to a small saucepan. Bring to a boil and then reduce the heat to a simmer. Simmer 5 minutes or until the sauce has thickened slightly. Keep warm over low heat until read to serve (or store in the fridge and warm before serving).
  3. To make the burgers, divide the meat into 4 sections. Place a cube of blue cheese in the center of each and then inclose the cheese in the meat forming 4 patties. Place the patties on a plate. Preheat the grill or a grill pan to medium high heat, once hot, season the burgers with salt and pepper and then grill until your desired doneness. About 4-5 minutes per side for medium rare. Remove the burgers from the grill and and cover with foil to allow the burgers to rest while you prepare the cheese sauce.
  4. To make the cheese sauce, heat a medium saucepan over medium heat. Add the butter, and once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until mixture gets a bit golden in color. Add the beer and 1/2 cup milk, stir and turn down heat to low. Continue stirring until milk thickens. Add in the cheddar cheese and continue to stir until mixture is smooth. If the sauce seems too thick, thin with more milk. Season with salt and pepper.
  5. To serve, place each burger on a toasted bun. Top with a good amount of whiskey glaze and cheese sauce.

Baked Chili Cheese Dogs Recipe


  • 8 hot dogs
  • 8 hot dog buns
  • 2 cups chili, homemade or store-bought
  • 2 cups shredded cheddar cheese
  • 1 cup diced red onion


  1. Preheat oven to 350 degrees F. Line a baking sheet with foil.
  2. Cook hot dogs according to package instructions; set aside.*
  3. Place hot dog buns in a single layer onto the prepared baking sheet. Place hot dogs in buns; top with chili and cheese.
  4. Place into oven, covered, and bake until the cheese has melted, about 14-16 minutes.
  5. Serve immediately, garnished with red onion, if desired.

White Cheddar Beer Cheese Dip Recipe


4 tbsp butter
1/4 cup grated onion (about 1/2 medium onion)
3 tbsp flour
2 tsp ground mustard
1 12 oz beer, like an IPA, room temp
1 cup whole milk or heavy cream, room temp
1 cup sharp white cheddar cheese, grated
2 cups cheddar cheese, grated
1 tsp kosher salt
1 tsp freshly ground pepper
1-2 tsp tabasco sauce
apple slices
soft pretzels
Kielbasa sausage


  1. In a medium saucepan set over medium-high heat, melt the butter. Add the grated onion and sauté for 3 minutes until the onion is translucent. Add the flour and ground mustard, whisking frequently until a bubbly, thick roux has formed, about 3 minutes. Slowly add the beer a little at a time, continuing to whisk. Slowly add the cream and whisk until thickens a bit, about 5 minutes. Add the cheeses whisk until smooth. Season with salt, pepper and tabasco, adjusting to taste.

Beer Cheese Soup Recipe


  • 3 slices thick-cut bacon, chopped
  • 1 sweet onion, finely diced
  • 1/2 red pepper, finely diced
  • 2 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 2 cups of your favorite beer (I find that lighter wheat beers work best)
  • 1 cup half and half
  • 4 ounces sharp white cheddar, freshly grated
  • 4 ounces extra sharp yellow cheddar, freshly grated
  • 4 ounces colby jack, freshly grated
  • fresh herbs (I like cilantro) for garnish
  • salt and pepper to season if needed
  • easy whole wheat bread bowls


  1. Heat a large stock pot over medium heat and add chopped bacon. Fry until crispy and fat is rendered, them remove bacon with a slotted spoon and place on a paper towel to drain. Reduce heat to low and add onions, peppers and garlic, stirring to coat. Cook for about 10 minutes, until vegetables are translucent, stirring occasionally. Increase heat to medium-high and add in butter.
  2. Once sizzling, which in flour and cook for 3-4 minutes until flour is nutty and golden. Add in beer and stirring constantly, cook for 5 minutes so they alcohol cooks out and the mixture somewhat thickens.
  3. Add in half and half, then reduce heat to low and gradually add cheese while stirring. Stir until smooth, then fold in bacon and serve immediately. Garnish fresh chopped herbs over top if desired.