Fresh Friday 6.19.09

Isalys's Choice:

Pepper Jack Enchiladas


What You Need:

1 lb. lean ground beef

1 cup chopped onions (about 1 medium)

2 cups enchilada sauce, divided

6 oz. Velveeta Pepper Jack Pasteurized Prepared Cheese Product, cut into thin slices

12 corn tortillas (6 inch), softened (see Tip)

Make It!
PREHEAT oven to 350°F. Cook and stir meat and onions in large skillet on medium heat until meat is browned and onions are tender; drain. Return meat mixture to skillet. Add 1/2 cup of the enchilada sauce; mix well.

SPREAD 1/2 cup of the remaining enchilada sauce onto bottom of 13x9-inch baking dish. Spoon 1/4 cup of the meat mixture down center of each tortilla; roll up. Place, seam-sides down, in baking dish; top with the remaining 1 cup enchilada sauce and the Velveeta.

BAKE 20 min. or until enchiladas are heated through and cheese is melted.

Vanessa's Choice:
Rocky Road No Bake Cheesecake

What You Need:

3 squares BAKER'S Semi-Sweet Chocolate, divided

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/3 cup sugar

1/4 cup milk

2 cups thawed COOL WHIP Whipped Topping

3/4 cup JET-PUFFED Miniature Marshmallows

1/3 cup chopped PLANTERS COCKTAIL Peanuts

1 OREO Pie Crust (6 oz.)

Make It!

MICROWAVE 1 of the chocolate squares in small microwaveable bowl on HIGH 1 min; stir until chocolate is completely melted. Set aside.

BEAT cream cheese, sugar and milk in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Gently stir in whipped topping, marshmallows and peanuts. Coarsely chop remaining 2 chocolate squares; stir into cream cheese mixture. Spoon into crust.

REFRIGERATE 4 hours or until set. Store leftover pie in refrigerator.

Bon appetit!