• 2 bacon slices
• ​1 cup carrot, chopped
• ​1 cup poblano chilies, seeded and chopped (red and green bell peppers may be substituted)
• ​1 cup onion, chopped
• ​2 tablespoons jalapeno peppers, seeded and minced
• ​1/2 teaspoon cumin, ground
• ​3 cloves garlic, minced
• ​3 1/2 cups (about 2 14 ounce cans) chicken broth
• ​4 cups potatoes, peeled and diced
• ​1/2 teaspoon salt
• ​1/3 cup flour
• ​2 1/2 cups low-fat milk
• ​3/4 cups Monterey Jack cheese with jalapeno peppers, shredded
• ​1/2 cup sharp Cheddar cheese, shredded
• ​2/3 cup green onions, sliced

Cheese Chowder With Bacon And Chili Pepper

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Pimento Cheese for Grilling 

• 1 red bell pepper
• ​8 ounces (about 3 cups) finely grated extra-sharp cheddar cheese
• ​2 ounces (about 1/4 cup) softened cream cheese, cut into pieces
• ​1 teaspoon crushed red pepper flakes
• ​Salt and freshly ground pepper to taste

For each Grilled Pimento Cheese Sandwich

• ​2 slices white bread
• ​Three 1/3-inch-thick slices Pimento Cheese for Grilling
• ​1 tablespoon unsalted butter

​Note: Add 3 tablespoons mayonnaise to the cheese mixture for a traditional pimento cheese spread. This thinner spread is NOT suitable for grilling, however.

Grilled Pimento Cheese Sandwich

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• 4 cups water
• ​1 cup quick grits
• ​1/2 teaspoon salt
• ​1/4 cup milk
• ​1 egg, beaten
• ​1 cup cheddar cheese, grated

Quick Grits

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• 2 cups flour, plus more for dusting
• 2 tablespoons baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon sugar
• 1½ teaspoons kosher salt
• 8 tablespoons cold unsalted butter, cut into thin pats
• 3/4 cup plus 2 tablespoons buttermilk
• 1/2 cup sharp Cheddar cheese, shredded
• 1/2 cup chives, minced
• 2 tablespoons heavy cream

Chive and Cheddar Biscuits

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• 1/4 cup salted butter
• 2 cups onion, finely chopped 
• 1 cup bell pepper, finely chopped 
• 2 tablespoons garlic, minced 
• 1 pound peeled Louisiana crawfish tails with fat
• 1/3 cup green onion, chopped
• 2 tablespoons Tabasco sauce
• 1/2 teaspoon freshly ground black pepper
• 3 loaves (1 48-ounce package) Bridgeford brand bread dough, defrosted
• 1 1/2 cups mozzarella or Monterey Jack cheese, shredded 
• 1 1/2 cups cheddar cheese, shredded 
• melted butter for brushing
• 2 loaves frozen French bread dough

Crawfish Stuffed Bread

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• 1/2 quart broccoli, minced (buds and stems)
• 1/4 quart onions, chopped
• 1/4 lb butter (1 stick)
• 1/2 cup flour
• 3/4 quart chicken stock or broth
• 3/4 cup half and half
• 1 tablespoon parsley flakes
• 1½ lbs sharp cheddar cheese, shredded

Broccoli and Cheese Soup

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• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 lb lean ground beef
• 1 1/2 tablespoons salad oil
• 1 cup cooked rice
• 1 tablespoon chili powder
• 1 can diced tomatoes
• salt and pepper
• 1 cup Cheddar cheese, grated 

Isaacson Hash

• 1/3 cup onion, chopped
• 1 green pepper, diced
• 2 tablespoon butter
• 1 tablespoon flour
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 1 1/2 cup soft bread crumbs
• 1 cup cheddar cheese, grated
• 1 (16 oz.) can green beans, drained
• 1 (16 oz.) can whole tomatoes, peeled

Note: image of recipe shown without tomatoes

New Orleans Green Beans With Cheddar Cheese and Tomatoes

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• 1 cup old fashion grits (quick grits will work too)
• 4 tablespoons unsalted butter
• 1/4 teaspoon cayenne pepper
• 1 cup sharp Cheddar cheese, finely shredded
• 1/2 cup green onions, chopped
• 4 large eggs, separated yolk from whites

Cheese Grits Soufflé

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• 2 pounds dried pasta, such as spaghetti, bow ties or elbow
• 3 cups, mild cheddar cheese, shredded
• 9 slices processed American cheese
• 2 sticks margarine, divided into three portions
• 3 cans evaporated milk
• 12 eggs
• Salt and pepper to taste

Dunbar's Macaroni and Cheese