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ibstubro's avatar

Do you have a recipe that uses a large amount of shredded Colby cheese?

Asked by ibstubro (12132 points ) March 9th, 2014

Something that you have made that was delicious.

It must be cooked. I have a large quantity of finely shredded Colby cheese that is starting to mold and needs to be used.

I made cheese sauce with it last night, but that only used ¾ cup and it was bland.

Help me out here, foodies!

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20 Answers

zenvelo's avatar

Make enchiladas with it.

creative1's avatar

why not make a broccoli and cheese soup, pretty simple and uses as much cheese as you want to add in

Coloma's avatar

Quesadillas!

Grill up red & yellow pepper strips, onions, tomatoes, mushrooms and layer on giant tortilla with scads of cheese, grill in hot skillet, serve with your favorite salsa. mmmm!

creative1's avatar

I found this recipe I think I will have to try for Outback Onion Soup it looks yummy

Ingredients

2 qts water
8 cubes beef bouillon (crumbled)
2 onions (quartered and sliced)
1 tsp salt
1 tsp black pepper (coarsely ground)
¾ cup all-purpose flour
½ cup cold water
1 cup heavy cream
11/2 cups shredded colby (jack cheese)

In a large, heavy pot over medium heat, bring 2 quarts water to a boil. Stir in bouillon cubes and let boil 10 minutes, until dissolved. Place onions in boiling water, reduce heat and simmer 30 minutes.
Stir in salt and pepper and simmer 30 minutes more.
Stir the flour into ½ cup cold water to make a paste. Gently whisk this mixture into the simmering soup, being careful not to break the onions. Simmer 30 minutes more.
Stir in cream and cheese until cheese is melted and mixture is thoroughly heated. Thin with water if necessary. Serve hot, garnished with croutons, if desired.

johnpowell's avatar

is starting to mold == invisible mold

Kardamom's avatar

Any recipe for Macaroni and Cheese will be great with colby cheese. For an added flavor oomph, you can add in a cup or two of sliced lightly sautéed mushrooms and a crumbled piece of fake bacon. It’s da bomb!

This sounds good, Chile Rellenos Crescent Rolls

Spinach Enchiladas

Broccoli Cheese Soup would be fine with colby. You can even double or triple the batch and then freeze it. Usually dairy based soups are harder to freeze and thaw then others, but here’s a Guide to Freezing Broccoli and Cheese Soup

Spinach and Cheese Quiche

Green Chile and Cheese Quiche

Beer Cheese Bread. You can probably make multiple loaves and freeze this too.

Quinoa and Bean Stuffed Peppers

Enchilada Stuffed Shells. You could sub fake meat like Morningstar Farms Burger crumbles, or Trader Joe’s fake ground beef.

Pierogi Stuffed Shells

Yikes, I just read what @johnpowell said, and I think maybe you should not use any of the cheese. Read why on the Mayo Clinic site : (

Here’s more Evidence

Sorry to have to tell you this, I was having so much fun.

Dutchess_III's avatar

Here. I like #4 with the tomatoes the best.

ibstubro's avatar

Enchiladas is an excellent idea, @zenvelo. I love them and never make them at home because they take too much cheese. Already been on the quesadillas, @Coloma – pretty much what I bought the cheese for. Great mines sink alike.

We’re not much soup eaters, @creative1, but thanks for the thought. There’s a restaurant locally that makes cheese soup with the kitchen sink in it (even noodles) and I considered that, but I don’t think it would all get eaten. The Outback Onion looks _wonderful, and I could make it vegetarian easily, but…^

Yes, @johnpowell. Little spots of blue mold that is easily picked out.

ibstubro's avatar

@Kardamom lol when I got back to my computer the screen that first came up was a recipe for beer cheese bread.
The Chile Rellenos Crescent Rolls looks incredible!
Quiche is a good idea, too.
I have a bunch of packages of pre-cooked quinoa, so Quinoa and Bean Stuffed Peppers would be a snap.
Not a pierogi fan, sorry.

We’ve been eating the cheese for 3–4 days now (that we know of moldy) so it must be okay. I read the Mayo piece, and we’ve never more than shaved the mold off cheese, and they say you have to trim at least an inch.

ibstubro's avatar

That looks GREAT, @Dutchess_III, and would use up cheese in a hurry!

Today’s solution was going to Aldi and buying a $5 cheese pizza. I added anchovies, black olives, straw mushrooms, artichoke hearts diced Roma tomatoes and about a pound of Colby cheese. It’s in the oven. SMELLS great.

If I never return, someone tell @johnpowell he was right.

Coloma's avatar

Oh what a tangled artery we weave when first we gorge upon the cheese. :-D

JLeslie's avatar

I would think you can freeze some. I’ve never tried it, but frozen pizza has frozen cheese and there is no problem.

I was going to suggest quesadillas and enchiladas, but I see those have already been said. You could do flatbread pizzas also if you want to use a different type of “bread.”

ibstubro's avatar

I have another 5 pound bag that I am going to freeze in smaller packages, @JLeslie. 3 of us all bought the cheese at the same time and I’m the only one that hasn’t frozen some. I didn’t know if it would be necessary. We have some cheese down at the auction house that we snack on 4–5 times a month and the other day I noticed that it expired in 2011. Never seen a speck of mold, either.

JLeslie's avatar

Also, simple nachos. You can just sprinkle shredded cheese on top of tortilla chips and microwave them for 15 seconds. Add pickled jalepaños. I like the Sanitas brand, has to be the yellow ones. My husband is Mexican and those are his favorites too. Tostitoes brand restaurant style is my favorite salsa, if you want salsa with it.I hate chunky salsa. Their Chapotle is very good too, very close to the real deal. My husband likes that one.

Another thing I do is use “American” hard taco shells, like Old El Paso, break them in half and toast them quickly with shredded cheese on top. I eat them with salad. The salad is iceberg, ground beef made with taco seasoning, pico de gallo (I make mine with lots of lime) and some whole black beans (I warm them up a little). You can break the taco shells into the salad, but I like to eat them on the side. The taco shells are different than the nacho chips, because they aren’t salted.

Coloma's avatar

I know! Fondue! Have a party, make a giant pot of fondue with french bread.

ibstubro's avatar

The salsa I make, @JLeslie, is very similar to the pico de gallo at out favorite Mexican restaurant. Not as hot, with lots of fresh lime, though. We eat Triscuit Rosemary & Olive Oil with melted cheese a lot. Great movie snack.

Oh, yeah! @Coloma. @Kardamom says moldy shredded cheese can make you deathly ill, even kill you, and you want to star a party with it! lol

Don’t encourage her, @creative1. :)

Coloma's avatar

@ibstubro LOL….suicide by moldy cheese. Hmmm…I shall keep that in mind if I am dying.
Great murder mystery here….offing hated party guests with moldy fondue. Clever idea. haha

dxs's avatar

Make one big-ass grilled cheese. Or tacos.

Dutchess_III's avatar

Make enough for all of us!

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