Type what you have

Ingredients

• ✓ oil
• poblano chile pepper
• queso asadero
• all-purpose flour

Instructions

1. 1 Stem, core, and seed peppers; discard stems, cores, and seeds.
2. 2 Heat a large, heavy-duty skillet over high heat. Add peppers; cook until blistered and blackened, flipping frequently until tender.
3. 3 Transfer peppers to a paper bag, fold top closed, and steam to loosen skin, about 3 minutes. Rinse peppers under cold water to remove as much skin as possible; set aside.
4. 4 Heat about ½ inch oil in a separate large heavy-duty skillet over medium-high heat.
5. 5 Insert 1 thick piece cheese into each pepper; secure opening with toothpicks. Coat peppers in flour.
6. 6 Lower peppers carefully into hot oil in the skillet, reduce heat to medium, and fry until cheese melts and coating is golden and firm, 3 to 5 minutes per side. Drain on a paper-towel-lined plate.

By Holly B

Ingredients

• ✓ oil
• onion
• white rice
• chicken broth
• picante sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large, heavy skillet over medium heat. Add onion; cook and stir until tender, about 5 minutes.
3. 3 Add rice; cook and stir until rice begins to turn golden brown.
4. 4 Stir in chicken broth and picante sauce.
5. 5 Reduce heat, cover, and simmer until liquid has been absorbed, about 15 to 20 minutes.

By Angela Sims

Ingredients

• ✓ oil
• plantain

Instructions

1. 1 Preheat oil in a large, deep skillet over medium-high heat.
2. 2 Peel plantains. Cut in half crosswise, then cut each half lengthwise into thin pieces.
3. 3 Working in batches, fry plantains in the hot oil until browned and crispy on the outside and tender on the inside, 2 to 3 minutes per side. Drain on a paper towel-lined plate.

By Donna

Ingredients

• ✓ oil
• cauliflower
• salt
• egg
• vegetable oil
• all-purpose flour
• milk

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Toss cauliflower florets with salt in a bowl.
3. 3 Whisk egg and vegetable oil together in a separate bowl. Whisk in flour and milk until batter is smooth.
4. 4 Working in batches, drop cauliflower florets into batter; stir to coat.
5. 5 Working in batches, gently lower battered cauliflower into preheated oil; fry until florets rise to the top and float, 2 to 4 minutes. Carefully turn pieces over and continue frying until golden brown, about 2 minutes more. Use a slotted spoon to transfer fried cauliflower to a paper towel-lined plate.

By mnmoose5

Ingredients

• ✓ oil
• long-grain white rice
• water
• butter
• kosher salt

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse rice using a fine-mesh strainer, gently stirring by hand, until water runs somewhat clear.
3. 3 Thoroughly drain rice and place in a 8-cup microwave safe bowl or container; add water, butter or oil, and salt.
4. 4 Microwave uncovered on HIGH until water is mostly absorbed and some steam holes appear on the surface, 8 to 10 minutes.
5. 5 Cover tightly with microwave safe plastic wrap, lid, or plate; microwave on HIGH for 4 more minutes until rice is tender and water is fully absorbed. Let stand, covered, for 6 minutes.
6. 6 Uncover; fluff and taste rice using a fork. If rice is not yet tender, cover and microwave on HIGH in 1-minute intervals as needed until rice reaches desired consistency.
7. 7 Serve immediately.

By Tricia Manzanero

Ingredients

• ✓ oil
• pineapple
• self-rising flour
• milk
• egg
• white sugar
• confectioners' sugar

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Whisk pineapple, flour, milk, and egg together to form a light and fluffy batter.
3. 3 Bring reserved pineapple juice to a boil in a small saucepan. Add white sugar and stir to dissolve; lower heat. Simmer until thickened glaze forms, about 10 minutes. Remove from heat and cool to room temperature, about 15 minutes.
4. 4 Drop spoonfuls of batter in the hot oil, 2 to 3 pieces at a time, and fry until golden brown, 3 to 4 minutes. Drain on paper towels.
5. 5 Drizzle glaze over fritters and dust with confectioners' sugar.

By William

Ingredients

• ✓ oil
• sweet potato
• egg
• brown sugar
• all-purpose flour
• vanilla extract
• butter
• confectioners sugar

Instructions

1. 1 Place the shredded sweet potatoes into a colander and rinse with cold water; allow to dry.
2. 2 Whisk together the eggs, brown sugar, flour, and vanilla in a large bowl. Stir in the sweet potatoes; mix well. Form into small patties.
3. 3 Heat oil in a large skillet to 375 degrees F (190 degrees C). Fry patties in batches until lightly browned, about 3 minutes per side. Spread with butter; sprinkle with powdered sugar and serve hot.

By Jeremy

Ingredients

• ✓ oil
• butternut squash
• flour
• sugar
• egg
• milk
• vanilla
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round baking pan.
2. 2 Stir butternut squash, flour, sugar, eggs, milk, oil, and vanilla together in a large bowl until combined. Pour squash mixture into the prepared baking pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the kugel comes out clean, about 35 minutes. Sprinkle with cinnamon.

By kosher tx cook

Ingredients

• ✓ oil
• russet potato
• corn flour
• cornmeal
• cajun seasoning
• salt

Instructions

1. 1 Place cut potatoes into a large bowl of cold water. Soak for 10 minutes. In a large resealable plastic bag, combine the corn flour, corn meal, and Cajun seasoning. Shake the bag to blend. Drain the potatoes, but leave them wet. Place the fries in the plastic bag with the seasoning, and shake to coat.
2. 2 Heat the oil in a deep-fryer to 375 degrees F (190 degrees C).
3. 3 Cook fries in hot oil for 7 to 10 minutes, or until golden brown. Remove from the fryer to paper towels to drain. Season with a small amount of salt.

By SUNNYBC

Ingredients

• ✓ oil
• summer squash
• onion
• all-purpose flour
• corn muffin mix
• egg
• baking powder
• salt

Instructions

1. 1 Heat oil in a deep, heavy skillet or deep fryer to 365 degrees F (185 degrees C).
2. 2 Place squash in a pot with enough water to cover; bring to a boil, and cook until tender, about 10 minutes. Drain, then mash.
3. 3 Combine 2 cups mashed squash, onion, and eggs in a bowl. Combine flour, muffin mix, baking powder, and salt in a separate bowl; stir in squash mixture until thoroughly combined.
4. 4 Drop fritter mixture by rounded tablespoons into the hot oil; fry until evenly brown and crisp. Drain on paper towels.

By JEANJELLYBEAN

Ingredients

• ✓ oil
• russet potato
• onion
• all-purpose flour
• egg
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl and mix in the onion, flour, and egg until evenly distributed.
3. 3 Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2-inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes.
4. 4 Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
5. 5 Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.
6. 6 Serve hot and enjoy!

By your mom

Ingredients

• ✓ oil
• potato
• onion
• egg
• rolled oat
• salt
• black pepper

Instructions

1. 1 Peel potatoes and finely grate. Set grated potatoes onto a clean kitchen towel, twist to close, and press most of the liquid out of the potatoes, leaving only a little moisture.
2. 2 Mix pressed potatoes, onion, egg, and oats in a large bowl and season with salt and pepper.
3. 3 Heat oil in a large skillet. Shape small potato pancakes with 2 spoons out of the potato mixture and set into the hot oil. Bake in batches until browned, 3 to 5 minutes per side, adding more oil as necessary. Drain on paper towels before serving.

By Lena

Ingredients

• ✓ oil
• all-purpose flour
• cornflake cereal
• baking powder
• salt
• black pepper
• white sugar
• milk
• green tomato

Instructions

1. 1 Heat oil in a deep fryer to 360 degrees F (182 degrees C).
2. 2 Whisk flour, cornflakes, baking powder, salt, black pepper, and sugar together in a shallow dish until well combined. Pour milk into a separate shallow dish.
3. 3 Gently press 1 tomato slice into flour mixture to coat on both sides; shake off excess. Dip into milk; press into flour mixture again. Place in a single layer on a plate; do not stack. Repeat with remaining tomato slices.
4. 4 Lower tomato slices carefully into the hot oil in batches until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with remaining tomato slices.

By Angela Stinnett

Ingredients

• ✓ oil
• green bean
• water
• egg
• milk
• bread crumb
• chili powder
• garlic powder
• onion powder
• all-purpose flour

Instructions

1. 1 Gather the ingredients. Heat the oil in a deep fryer or electric skillet to 375 degrees F (190 degrees C).
2. 2 Combine green beans and water in a saucepan. Cover and bring to a boil. Cook until the beans are bright green, about 4 minutes. Drain and transfer to a bowl. Cover with cold water and set aside.
3. 3 In one bowl, whisk egg and milk together. In a separate bowl, mix together bread crumbs, chili powder, garlic powder, and onion powder. Drain green beans and toss with flour to coat, shaking off the excess. Dip beans into egg mixture and then into bread crumbs, coating thoroughly.
4. 4 Fry beans in batches so they are not touching. Cook until golden brown and crispy, about 2 minutes. Drain on paper towels.

By Rinne77

Ingredients

• ✓ oil
• sweet onion
• all-purpose flour
• baking powder
• salt
• milk
• egg
• bread crumb
• seasoned salt

Instructions

1. 1 Gather all ingredients.
2. 2 Slice onion into 1/4-inch-thick rings. Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Place a wire rack over a sheet of aluminum foil.
3. 3 Prepare breading station by setting out 3 wide, shallow dishes. Whisk flour, baking powder, and salt together in the first dish. Whisk milk and egg together in the second dish. Place bread crumbs in the third dish.
4. 4 Dip each onion ring into the flour mixture, turning several times until fully coated with flour.
5. 5 Transfer to the egg mixture and use a fork to turn until coated. Lift onion with the fork and shake gently so excess liquid drips back into the dish.
6. 6 Place onion in the bread crumbs and turn several times to coat, scooping crumbs over the ring if necessary.
7. 7 Lift again with the fork, tap any excess bread crumbs back into the dish, and place on the wire rack while you prepare the remaining onion rings.
8. 8 Deep-fry 3 to 4 onion rings at a time in the preheated oil until golden brown, 2 to 3 minutes. Drain on paper towels while you deep-fry the remaining rings.
9. 9 Sprinkle with seasoning salt before serving.

By JeanieMomof3

Ingredients

• ✓ oil
• water
• salt
• cornmeal
• white sugar
• edam cheese
• ketchup
• mayonnaise

Instructions

1. 1 Combine water and salt in a saucepan; bring to a boil. Remove from heat and stir in cornmeal and sugar. Return to medium heat; cook stirring constantly until mixture pulls away from the sides of the pan. Remove from heat and stir in Edam cheese until well blended.
2. 2 Roll tablespoonfuls of cornmeal mixture into balls. Then roll balls into small fat sticks about 3 inches long. In a medium bowl, mix ketchup and mayonnaise to make a dipping sauce. Set aside.
3. 3 Heat oil in a large heavy skillet to 375 degrees F (190 degrees C). Carefully place some cornmeal sticks into hot oil so they are not crowded. Fry until golden brown, 3 to 4 minutes. Remove from hot oil and drain on paper towels. Serve immediately with dipping sauce.

By CFUCHSLAO

Ingredients

• ✓ oil
• ✓ oil
• potato
• egg
• all-purpose flour
• onion
• salt
• pear
• brown sugar
• goat cheese
• sherry vinegar

Instructions

1. 1 Place shredded potatoes in cheesecloth and wring out any excess moisture.
2. 2 Mix potatoes, eggs, flour, onion, and salt together in a bowl.
3. 3 Heat 1/2 cup oil in a large skillet over medium-high heat until oil shimmers. Working in batches, drop spoonfuls of the potato mixture into the hot oil, pressing each down to form a pancake. Cook latkes until browned and crisp, 3 to 5 minutes per side; transfer to paper towels to drain.
4. 4 Heat 1 tablespoon oil in a separate skillet over medium-high heat. Cook pears in hot oil and sprinkle 2 tablespoons brown sugar over pears. Cook pears until browned and sugar is melted, 3 to 5 minutes per side.
5. 5 Place latkes on a serving platter. Top each latke with 1 round of goat cheese and a pear. Sprinkle brown sugar on the pears and drizzle sherry vinegar over the top.

By Mark Dungey

Ingredients

• ✓ oil
• zucchini
• salt
• egg
• all-purpose flour
• parmesan cheese
• salt
• black pepper
• parmesan cheese
• salt
• sour cream

Instructions

1. 1 Combine zucchini and salt in a bowl and stir to combine. Set aside for 10 minutes. Pour mixture onto a clean dish towel or cheesecloth and squeeze to drain completely.
2. 2 Whisk egg in a bowl and add flour, Parmesan cheese, salt, and pepper. Stir in drained zucchini and mix well.
3. 3 Heat oil in a medium-sized pan over medium-high heat. Add batter by the tablespoon. Cook fritters until golden brown on both sides, about 5 minutes per batch. Transfer to a serving plate and sprinkle with Parmesan cheese and salt. Serve immediately with sour cream.

By VeggieCravings

Ingredients

• ✓ oil
• white sugar
• soy sauce
• white wine
• chicken broth
• tofu
• salt
• pepper
• cornstarch
• onion
• tomato
• green bean
• bamboo shoot
• chicken broth
• cornstarch
• water

Instructions

1. 1 In a small bowl, stir together the white sugar, soy sauce, white wine and 1/2 cup of chicken broth. Set the sauce aside.
2. 2 Pat the tofu dry with paper towels, and cut into cubes. Season the cubes with salt and pepper. Sprinkle 1 tablespoon of cornstarch over them on all sides.
3. 3 Heat a little more than 1 inch of oil in a large deep skillet over medium-high heat. If you have a deep-fryer, fill to the recommended level, and heat the oil to 375 degrees F (190 degrees C). When the oil is hot, add the tofu, and fry until golden brown on all sides. Turn occasionally. Remove from the oil with a slotted spoon, and drain on paper towels.
4. 4 In a separate skillet, heat one tablespoon of oil over medium-high heat. Add the onions and green beans; cook and stir for 3 to 5 minutes. Season with salt and pepper. Stir in the tomatoes, and cook until they begin to break apart, about 4 minutes. Add the bamboo shoots, and stir to blend.
5. 5 Stir the sauce into the skillet with the beans, and bring to a boil. Cook for 5 minutes, stirring occasionally. If the liquid starts to evaporate too much, stir in up to 1 cup of chicken broth.
6. 6 Mix together the remaining 2 tablespoons of cornstarch and water until cornstarch is dissolved. Stir this into the sauce in the skillet. Simmer, stirring gently, until the sauce clears and thickens. Add the fried tofu, and stir to coat with the sauce.

By SHARONLIN

Ingredients

• ✓ oil
• corn tortilla
• salt

Instructions

1. 1 Heat 1/4 inch oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
2. 2 Working in small batches, fry tortilla wedges in hot oil until crisp, about 2 minutes. Remove from the heat and drain on paper towels. Season warm chips with salt.

By Kirstin

Ingredients

• ✓ oil
• masa harina
• salt
• water

Instructions

1. 1 Whisk masa harina and salt together in a bowl. Stir in enough water until dough is smooth and holds together.
2. 2 Form dough into twelve 2-inch balls. Place balls onto parchment paper and flatten to 1/2-inch thick circles.
3. 3 Heat oil in a deep fryer or large saucepan to 400 degrees F (200 degrees C).
4. 4 Working in batches, fry a few sopes at a time until lightly browned, about 30 seconds per side. Transfer with tongs to a paper towel-lined plate and let cool just until they can be handled, 2 to 3 minutes. Pinch the edges of each sope together to form a little boat.
5. 5 Return sopes to the hot oil and fry until golden and cooked through, 1 to 2 more minutes. Drain on paper towels.

By Alicia Taylor

Ingredients

• ✓ oil
• roast beef
• gravy
• pepper jack cheese
• green chile
• corn tortilla

Instructions

1. 1 Combine roast beef with gravy, pepper Jack cheese, and green chiles in a large bowl. Use a fork to break up beef and mix well. Set aside.
2. 2 Heat oil in a large skillet over medium-high heat. Fry tortillas in hot oil just long enough to soften, 2 to 3 seconds; drain on a paper towel-lined plate.
3. 3 Working in batches, spoon beef mixture onto tortillas, making a line down the middle of tortilla. Roll tortilla around filling and place in a frying pan with the edge of rolled tortilla facing the bottom of the pan. Cook over medium heat until tortillas are completely browned, 5 to 8 minutes per side. Drain on paper towels before serving.

By TRACEY

Ingredients

• ✓ oil
• onion
• cilantro
• jalapeno pepper
• garlic
• lime juice
• beer
• tequila
• black pepper
• cumin

Instructions

1. 1 Combine the onion, cilantro, jalapeno pepper, garlic, oil, lime juice, beer, tequila, black pepper, and cumin in a blender; blend until smooth. Marinate fish or shrimp in the refrigerator in this marinade up to 2 hours before grilling.

By CHEFMAN1965

Ingredients

• ✓ oil
• egg roll wrapper
• ground beef
• taco seasoning mix
• green chili
• pepper jack cheese

Instructions

1. 1 Crumble ground beef into a large skillet over medium-high heat. Cook until evenly browned, then drain off grease. Add taco seasoning and cook according to package directions. Set aside.
2. 2 Heat 1-inch-deep oil in a large skillet or preheat a deep fryer to 375 degrees F (190 degrees C).
3. 3 Lay out one egg roll wrapper at a time. Place a rounded tablespoon of seasoned ground beef in the center. Top with a small spoonful of green chilies and a little bit of shredded cheese. Roll up according to package instructions, and seal edges, wetting with water if necessary. Repeat with remaining wrappers and filling.
4. 4 Fry rolls in hot oil until golden brown on all sides, about 5 minutes. Remove from oil to drain on paper towels. Serve hot and fresh.

By STEPHANIEJO

Ingredients

• ✓ oil
• portobello mushroom
• onion
• black bean
• tomato
• chorizo sausage spice seasoning
• spinach
• flour tortilla

Instructions

1. 1 Heat oil in a skillet over medium heat until sizzling. Add mushrooms and onion and cook until mushrooms begin to soften, about 5 minutes. Add beans, diced tomatoes, and 2 tablespoons reserved tomato juice. Season with chorizo sausage seasoning and cook, stirring constantly, about 4 minutes. Add spinach and cook until wilted, about 5 minutes.
2. 2 Add a few tablespoons of the vegetable mixture to the middle of a warmed tortilla. Fold in the outer edges, beginning at the middle edge of tortilla, and fold inward towards the filling; continue rolling until filling is enclosed. Repeat with remaining tortillas and filling.

By thedailygourmet

Ingredients

• ✓ oil
• egg
• cake flour
• confectioners' sugar
• salt
• honey
• walnut

Instructions

1. 1 Whisk eggs together in a large bowl. Combine the cake flour, confectioners' sugar and salt; gradually stir into the eggs to make a stiff dough.
2. 2 Heat oil in a deep-fryer or large heavy skillet to 375 degrees F (190 degrees C). Pinch off walnut sized pieces of dough, and roll them out into thin circles on a lightly floured surface.
3. 3 Fry in hot oil for 3 to 4 minutes, turning once to brown evenly on both sides. Drain on paper towels, and cool. Drizzle honey over the tops, and sprinkle with chopped nuts.

By JimMorrison

Ingredients

• ✓ oil
• masa harina
• water
• salt
• all-purpose flour
• baking powder
• shortening

Instructions

1. 1 Gather all ingredients.
2. 2 Stir masa harina, water, and salt together in a large bowl until combined.
3. 3 Whisk flour and baking powder together in a small bowl until combined.
4. 4 Gradually stir flour mixture and shortening into masa harina mixture, using clean hands when mixture is cool enough to touch. If dough seems dry, add more hot water, 1 to 3 teaspoons at a time, until dough is somewhat clay-like in texture, evenly moistened, and tacky but not sticky.
5. 5 Evenly divide and roll dough into 6 balls (about 2 ½ inches or 2 ¾ ounces each); keep covered with plastic wrap while working.
6. 6 Line a work surface with waxed paper or plastic wrap; sprinkle lightly with water. Working with one ball at a time, flatten balls on the wet surface into a 5 ½-inch disc (about until about 1⁄8-inch thick). Transfer discs to a waxed paper- or plastic wrap-lined baking sheet; keep covered with plastic wrap while working with remaining dough.
7. 7 Heat a griddle or comal over medium heat. Working in batches if needed, cook gorditas until dry to the touch with some small, very lightly golden spots, about 2 to 3 minutes per side. Place gorditas in a single layer, uncovered, on large plates or a large baking sheet.
8. 8 Heat oil in a large, heavy skillet over medium to medium-high heat until hot enough to bubble immediately when edge of gordita is dipped in. Fry gorditas, one by one, until puffed, gently pressing it down into the oil occasionally with a spatula, about 45 seconds per side.
9. 9 Drain briefly on paper towels, then cut crosswise to create an opening large enough to stuff gorditas full of your favorite foods. Enjoy!

By Diana CakeLady Rangel

Ingredients

• ✓ oil
• corn tortilla
• onion
• egg
• salt
• tomato sauce
• water
• monterey jack cheese

Instructions

1. 1 Gather all ingredients. Heat oil in a large, heavy skillet to 350 degrees F (175 degrees C).
2. 2 Fry tortillas and onion in hot oil until crisp and golden brown, stirring frequently.
3. 3 Remove to a paper towel-lined plate to drain. Drain the skillet, leaving only a thin residue of oil.
4. 4 Place the skillet over medium heat. Return fried tortillas and onion to the skillet and stir in beaten eggs; season with salt. Cook and stir until eggs are firm.
5. 5 Stir in tomato salsa and water. Reduce heat and simmer until thickened, about 10 minutes.
6. 6 Sprinkle with cheese and continue cooking until cheese is melted.

By Jessica Mariscal

Ingredients

• ✓ oil
• all-purpose flour
• shortening
• baking powder
• salt
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Combine flour, shortening, baking powder, and salt in a large bowl; stir in water until dough is smooth. Cover and set aside for 20 minutes.
3. 3 Heat oil in a deep fryer to 375 degrees F (190 degrees C). Roll dough out on a floured board until ⅛- to ¼-inch thick.
4. 4 Cut into 3-inch squares.
5. 5 Fry dough squares in the preheated oil until golden brown on both sides.
6. 6 Drain on paper towels and serve hot.

By Leaz

Ingredients

• ✓ oil
• cheddar cheese
• monterey jack cheese
• red enchilada sauce
• onion
• black olive
• corn tortilla
• turkey

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Pour enchilada sauce into a bowl.
3. 3 Combine Cheddar-Jack cheese, onion, and black olives in a small bowl.
4. 4 Brush a small skillet with enough oil to coat a tortilla, and heat over low heat. Cook tortilla in hot oil until softened, 15 to 30 seconds per side. Remove and dip in enchilada sauce to coat, then place on a plate.
5. 5 Place some turkey and some cheese mixture in the center of the tortilla, roll up, and place it in the prepared baking dish.
6. 6 Repeat Steps 4 and 5, using more oil as needed, to form and roll 11 more enchiladas; they should cover the bottom of the baking dish. Spread enchilada sauce over the enchiladas to cover.
7. 7 Repeat Steps 4 and 5 to form, roll, and place remaining 12 enchiladas.
8. 8 Spread remaining sauce over top and sprinkle with remaining cheese mixture.
9. 9 Bake in the preheated oven until heated through and cheese is melted, about 20 minutes.

By Marta Sanchez