Back Of The Box - Main Dish Recipes

Country Chicken and Biscuits

6 cups cut-up cooked chicken
1 1/4 cups chopped onions
1 1/4 cups chopped celery stalks
1 bag (1 pound) Green Giant frozen mixed vegetables
2 cans (14 ounces each) chicken broth
1/3 cup cornstarch
3/4 cup cold water
2 tablespoons chopped fresh parsley
3 1/3 cups Original Bisquick mix
1 cup milk

Heat oven to 400 degrees. Heat chicken, onions, celery, mixed vegetables and chicken broth to boiling in 5-quart Dutch oven. Stir cornstarch into cold water until dissolved; stir into chicken mixture.

Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in parsley. Pour into ungreased rectangular pan, 13x9x2 inches.

Stir Bisquick mix and milk until soft dough forms. Drop by 30 teaspoonfuls onto chicken mixture. Bake 25 to 30 minutes or until biscuits are golden brown. Makes 8 servings

Home-Style Chicken and Gravy

6 boneless skinless chicken breast halves
1/2 teaspoon seasoned salt
3/4 teaspoon paprika
3/4 teaspoon garlic-pepper blend
1 (12-oz.) jar home-style chicken gravy
2 tablespoons fat-free half-and-half or milk
1 tablespoon Worcestershire sauce

Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Sprinkle chicken with seasoned salt, paprika and garlic-pepper blend; add to skillet. Cook 4 to 6 minutes or until browned on both sides.

In medium bowl, combine gravy, half-and-half and Worcestershire sauce; mix well. Pour gravy mixture over chicken. Cover; simmer over medium-low heat for 10 to 15 minutes or until chicken is fork-tender and juices run clear. Makes 6 servings

Scallop Stir-Fry

1 package (3 ounces) Oriental-flavor ramen noodle soup mix
1 tablespoon olive or vegetable oil
3/4 pound asparagus, cut into 1-inch pieces (2 1/2 cups)
1 large red bell pepper, cut into thin strips
1 small onion, chopped (1/4 cup)
2 garlic cloves, finely chopped
3/4 pound sea scallops, cut in half
1 tablespoon soy sauce
2 tablespoons lemon juice
1 teaspoon sesame oil
1/4 teaspoon red pepper sauce

Reserve seasoning packet from noodles. Cook and drain noodles as directed on package. While noodles are cooking, heat olive oil in wok or 12-inch skillet over high heat. Add asparagus, bell pepper, onion and garlic; stir-fry 2 to 3 minutes or until vegetables are crisp-tender.

Add scallops; stir-fry until white. Mix contents of seasoning packet, soy sauce, lemon juice, sesame oil and pepper sauce; stir into scallops mixture. Stir in noodles; heat through. Makes 4 serving.

Baked Steak Burritos

1/2 cup butter or margarine
1 package (1.25 oz) Old El Paso taco seasoning mix
1 1/2 lb beef boneless sirloin tip steak, cut into thin bite-size strips
1 can (16 oz) Old El Paso refried beans
1 package (10.5 oz) Old El Paso flour tortillas for soft tacos & fajitas (12 tortillas)
2 cups shredded Cheddar cheese (8 oz)
3 medium green onions, thinly sliced (3 tablespoons)
1 can (10 oz) Old El Paso enchilada sauce
1 cup shredded Mexican cheese blend (4 oz)

Heat oven to 400 degrees. In 10-inch skillet, melt butter over medium heat. Stir in taco seasoning mix. Add beef strips; cook 5 to 6 minutes, stirring occasionally, until desired doneness; drain.

Meanwhile, place refried beans in microwavable dish. Microwave uncovered on High 2 minutes, stirring once or twice. Spread each tortilla with refried beans to within 1/4 inch of edge. Top each with beef, Cheddar cheese and onions. Roll up, folding in sides.

In ungreased 13x9-inch (3-quart) glass baking dish, place burritos with seam sides down. Pour enchilada sauce over burritos. Sprinkle with Mexican cheese blend. Bake uncovered 7 to 12 minutes or until burritos are thoroughly heated and cheese is melted.

Tuna Primavera with Pasta

4 oz. (1 1/2 cups) uncooked rotini (spiral pasta)
1 (1-lb.) pkg. Green Giant Select Frozen Broccoli, Carrots and Cauliflower
1 (10-oz.) container refrigerated light Alfredo sauce
1 (6-oz.) can water-packed white tuna, drained, flaked
1/8 teaspoon pepper

Cook rotini to desired doneness as directed on package. Drain; cover to keep warm. Meanwhile, in large saucepan, cook vegetables as directed on package until crisp-tender. Drain well; return to saucepan. Stir in Alfredo sauce; cook and stir over medium-low heat until smooth.

Gently stir tuna and pepper into vegetable mixture in saucepan; cook until mixture is hot. Serve vegetable mixture over rotini. Makes 3 servings

Bourbon Teriyaki Chicken

3/4 cup Kikkoman Teriyaki Baste & Glaze
2 tablespoons bourbon whiskey
3/4 teaspoon black pepper
1/8 teaspoon ground cinnamon
1 medium eggplant
3 pounds frying chicken pieces

Combine teriyaki baste & glaze, whiskey, pepper and cinnamon; set aside. Remove stem from eggplant and partially peel lengthwise to form stripes. Cut eggplant lengthwise into 6 or 8 wedges. Place wedges in large bowl; cover with water and let stand 30 minutes.

Remove and pat dry with paper towels; place with chicken on grill 6 inches from hot coals. Cook 30 to 35 minutes, or until chicken is no longer pink in center and eggplant is tender, turning chicken and eggplant over occasionally and brushing frequently with baste & glaze mixture. Makes 4 to 6 servings

Grilled Shrimp and Scallop Kabobs

1/4 cup lemon juice
1/4 cup vegetable oil
1 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 pound sea scallops
12 uncooked large shrimp in shells
8 medium whole fresh mushrooms, (about 6 ounces)
8 cherry tomatoes
1 medium zucchini, (about 1 inch in diameter), cut into 1-inch slices

Heat coals or gas grill for direct heat. Mix lemon juice, oil, thyme, salt and pepper. Cut scallops in half if over 1 inch in diameter.

Thread scallops, shrimp, mushrooms, tomatoes and zucchini alternately on each of four 10-inch metal skewers. Brush with lemon juice mixture.

Grill uncovered 4 inches from medium heat 10 to 15 minutes, brushing frequently with lemon juice mixture and turning once, until scallops are white and shrimp are pink and firm. Makes 4 servings

Southwestern Cube Steaks

2 eggs
1/2 cup water
3 cups nacho cheese-flavored tortilla chips (3 oz), finely crushed
1 cup Original Bisquick mix
1 lb beef cube steaks
3 tablespoons vegetable oil
1/2 cup Old El Paso Thick Chunky salsa
1/4 cup shredded Mexican cheese blend (1 oz)

In medium bowl, beat eggs and water with wire whisk. In shallow dish, mix crushed tortilla chips and Bisquick mix. If necessary, cut beef into 4 serving pieces. Dip beef into egg mixture, then coat with Bisquick mixture, pressing to coat.

In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add beef; cook 10 to 12 minutes, turning once and adding remaining 1 tablespoon oil, until beef is no longer pink in center. Top each serving with 2 tablespoons salsa and 1 tablespoon cheese.

Beef with Bow-Tie Pasta

1 1/2 pounds beef boneless sirloin steak
3 cups 2-inch pieces asparagus (1 pound)
2 medium onions, sliced
1 1/2 cups beef broth
4 cups cooked farfalle (bow-tie) pasta
1 cup tomato puree
3 tablespoons chopped fresh or 1 tablespoon dried basil leaves
3 tablespoons chopped sun-dried tomatoes (not oil-packed)
1/4 teaspoon pepper
2 tablespoons freshly grated Parmesan cheese

Trim fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (For easier cutting, partially freeze beef about 1 hour.)

Spray 12-inch skillet with cooking spray; heat over medium heat. Cook asparagus, onions and 1 cup of the broth in skillet 5 to 7 minutes, stirring occasionally, until liquid has evaporated; remove mixture from skillet.

Add beef to skillet. Cook about 2 minutes over medium heat, stirring frequently, until beef is no longer pink. Return asparagus mixture to skillet. Stir in remaining broth and remaining ingredients except cheese. Cook about 2 minutes, stirring frequently, until mixture is hot. Sprinkle with cheese. Makes 6 servings

Roast Turkey with Sausage Stuffing

1 lb. bulk pork sausage, divided
1-1/2 cups hot water
2 pkg. (6 oz. each) Stove Top Stuffing Mix for Chicken, divided
1 frozen whole turkey (10 lb.), thawed
1/4 teaspoon salt

Preheat oven to 325 degrees. Brown half of the sausage in large skillet on medium heat; drain, reserving 1/4 cup of the drippings. Place reserved drippings in large bowl. Stir in hot water.

Add 1 pkg. of the stuffing mix and the cooked sausage; stir just until moistened. Rinse turkey with cold water. Sprinkle neck and body cavities with salt; stuff lightly with sausage mixture. Truss turkey; place in large roasting pan.

Bake 3 hours or until turkey is cooked through. Brown remaining sausage; drain, reserving 1/4 cup of the drippings. Prepare remaining stuffing mix as directed on pkg. for less moist stuffing, substituting reserved cooked sausage drippings for the butter.

Mix in sausage. Place turkey on serving platter. Spoon additional cooked stuffing around turkey just before serving. Makes 24 servings

Pineapple Chicken Packets

1 cup slivered Dole Carrots
1 can (8 oz.) Dole Pineapple Slices, drained
2 boneless, skinless chicken breast halves, cut in half lengthwise
Salt and pepper to taste
1/2 teaspoon tarragon, crumbled
1 teaspoon grated lemon peel
1 teaspoon lemon juice
1 Dole Green Onion, thinly sliced

Arrange 1/2 cup carrots in center of 12-inch square heavy aluminum foil, for each serving. Layer 2 pineapple slices, 2 pieces chicken, salt, pepper, tarragon, 1/2 teaspoon lemon peel, 1 teaspoon lemon juice and green onion over carrots over aluminum foil.

Fold foil to form packet. Place packets on baking sheet. Bake at 450 degrees 15 minutes or until chicken is no longer pink in center. Remove from oven. Let stand 5 minutes. Makes 2 servings

Citrus Chicken and Rice

4 skinless, boneless chicken breast halves (about 1 pound)
1 can (14 1/2 ounces) Swanson Chicken Broth ( 1 3/4 cups)
1/2 cup orange juice
1 medium onion, chopped (about 1/2 cup)
1 cup uncooked regular long-grain rice
3 tablespoons chopped fresh parsley or 1 tablespoon dried parsley flakes
Orange slices for garnish

In medium nonstick skillet over medium-high heat, cook chicken 10 minutes or until browned. Set chicken aside.

Stir in broth, orange juice and onion. Heat to a boil. Stir in rice. Reduce heat to low. Cover and cook 10 minutes.

Return chicken to pan. Cover and cook 10 minutes more or until rice is done and most of liquid is absorbed. Remove chicken to platter. Stir parsley into rice mixture. Garnish with orange slices. Makes 4 servings

Cheesy Sausage and Egg Bake

1 pound bulk pork sausage, Cooked and drained
1 1/2 cups sliced fresh mushrooms (4 ounces)
8 medium green onions, sliced (1/2 cup)
2 medium tomatoes, chopped (1 1/2 cups)
2 cups shredded mozzarella cheese (8 ounces)
1 1/4 cups Original Bisquick Mix
1 cup milk
1 1/2 teaspoons salt
1 1/2 teaspoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
1/2 teaspoon pepper
12 eggs

Heat oven to 350 degrees. Grease rectangular baking dish, 13x9x2 inches. Layer sausage, mushrooms, onions, tomatoes and cheese in dish. Stir remaining ingredients until blended. Pour over cheese. Bake uncovered 30 to 35 minutes or until golden brown and set. Makes 6 servings

Lumpy Pan Pizza

1 can (16.3 ounces) refrigerated flaky biscuits
1 can (8 ounces) pizza sauce
2 cups finely shredded mozzarella cheese (8 ounces)
16 slices (1 1/2 inches in diameter) pepperoni

Heat oven to 375 degrees. Separate biscuit dough into 8 biscuits. Cut each biscuit into 8 pieces; place in medium bowl. Add pizza sauce and 1 cup of the cheese; toss to coat.

Spread Mixture in ungreased 9­inch square (2­quart) glass baking dish. Top with pepperoni and remaining 1 cup cheese. Bake 22 to 28 minutes or until golden brown and bubbly.

Cheesy Vegetable-Stuffed Pork Chops

2 tablespoons butter or margarine
1 medium celery stalk, chopped (1/2 cup)
1 medium onion, chopped (1/2 cup)
1 small carrot, shredded (1/2 cup)
1 small green bell pepper, chopped (1/2 cup)
1 cup shredded sharp Cheddar cheese (4 ounces)
1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
1/8 teaspoon pepper
6 pork rib chops, 1 1/4 to 1 1/2 inches thick (4 pounds)
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper

Heat oven to 350 degrees. Melt butter in 12-inch skillet over medium Heat. Cook celery, onion, carrot and bell pepper about 5 minutes, stirring occasionally, until vegetables are tender; remove from Heat. Stir in cheese, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper.

Cut a deep pocket horizontally in each pork chop on the meatiest side of the bone. Fill pockets with vegetable Mixture. Secure openings with toothpicks.

Heat oil in same skillet over medium Heat. Cook pork in oil about 5 minutes, turning once, until light brown. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in ungreased rectangular baking dish, 13x9x2 inches.

Cover tightly and Bake 30 minutes. Uncover and Bake about 30 minutes longer or until pork is slightly pink when cut near bone on the unstuffed sides of chops.

Cheddary Chicken Broccoli

1 pkg. Pepperidge Farm Frozen Puff Pastry Shells
2 jars (12 oz. each) Franco-American Slow Roast Chicken Gravy
1 tablespoon lemon juice
2 cups frozen broccoli cuts, thawed
2 cups cubed cooked chicken
1/2 cup shredded Cheddar cheese
1/2 cup Pepperidge Farm Generous Cut Sourdough Cheese Croutons, crushed (optional)

Bake pastry shells according to pkg. directions. Mix gravy, lemon juice, broccoli and chicken in saucepan. Heat through. Serve in pastry shells. Sprinkle with cheese. Top with crouton crumbs if desired. Makes 6 servings

Italian Hamburger Deep Dish

1 pound lean ground beef
1 teaspoon salt
1/8 teaspoon pepper
1 garlic clove, finely chopped
2 2/3 cups water
2/3 cup milk
1/4 cup butter or margarine
1 teaspoon salt, if desired
2 tablespoons instant minced onion
1 teaspoon dried oregano leaves
2 2/3 cups Betty Crocker Potato Buds mashed potatoes (dry)
3 to 4 medium medium tomatoes, sliced
4 ounces mozzarella cheese, shredded or sliced

Heat oven to 350 degree. Grease rectangular baking dish, 11x7x1 1/2 inches. Cook beef, 1 teaspoon salt, the pepper and garlic in 10-inch skillet over medium Heat, stirring occasionally, until beef is brown; drain.

Heat water, milk, butter, 1 teaspoon salt, the onion and oregano to boiling in saucepan. Remove from Heat. Stir in dry potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed. Whip with fork until as fluffy as you'd like.

Spread half of the potato Mixture on bottom of baking dish. Layer with beef and half of the tomatoes. Top with remaining potatoes and tomatoes; sprinkle with cheese. Bake uncovered about 30 minutes or until hot and bubbly.

Salmon and Corn Cakes

2 cans (14 3/4 ounces each) pink salmon, drained
1 can (6 to 7 1/2 ounces) pink salmon, drained
1 can (7 ounces) Green Giant Niblets whole kernel sweet corn, drained
1/2 cup chopped bell pepper
1/2 cup chopped onion
6 cloves garlic, finely chopped
3 eggs, beaten
1/2 cup teriyaki marinade
1/3 cup lemon juice
1 tablespoon Progresso plain bread crumbs
2 teaspoons dried seafood seasoning (from 6-ounce container)
2 teaspoons pepper
1 teaspoon celery seed
Dash of sugar
1 cup Gold Medal all-purpose flour
1/2 cup vegetable oil

In large bowl, stir together salmon, corn, bell pepper, onion and garlic; stir in eggs. Stir in all remaining ingredients except flour and oil; gradually stir in flour. Shape mixture into sixteen 3-inch patties, using about 1/3 cup mixture for each.

In 10- or 12-inch skillet, heat oil over medium heat. Cook patties in oil about 8 minutes, turning once, until deep golden brown. Drain on paper towels. Makes 12 servings

Tuna-Pickle Pitas

1 can (6 ounces) light tuna in water, drained
1 large carrot, shredded (1 cup)
2 tablespoons sweet pickle relish
1 tablespoon coleslaw dressing
1/4 teaspoon celery seed, if desired
4 pita breads (6 inches in diameter), cut in half to form pockets

Mix all ingredients except pita breads. Spoon tuna mixture into pita bread halves. Makes 4 servings

Mexican Pasta Bake

1/2 pound ground beef
2 1/2 cups uncooked rigatoni pasta (8 ounces)
1 cup frozen whole kernel corn
1 jar (20 ounces) thick-and-chunky salsa
1 can (15 ounces) black beans, rinsed and drained
1 1/3 cups shredded Mexican 4-cheese blend (about 6 ounces)
2 medium roma (plum) tomatoes, thinly sliced

Heat oven to 350 degrees. Grease 4-quart casserole. Cook beef in 10-inch nonstick skillet over medium heat 5 minutes, stirring occasionally, until brown; drain.

Cook and drain pasta in 4-quart Dutch oven as directed on package. Return pasta to Dutch oven. Stir in beef, corn, salsa and beans. Spoon half of the pasta mixture into casserole. Sprinkle with 2/3 cup of the cheese.

Spoon remaining pasta mixture into casserole. Place tomato slices on top. Sprinkle with remaining cheese. Cover and bake 35 to 40 minutes or until hot and cheese is melted. Makes 6 servings

Alfredo Ravioli Bake

2 tablespoons butter
1 1/4 pounds boneless skinless chicken breast halves, cut into 1-inch pieces
1 (8-ounce) package sliced fresh mushrooms
1 (16-ounce) jar Alfredo sauce
1 (25 to 27 1/2-ounce) package frozen cheese-filled ravioli
1 large (1 cup) red bell pepper, chopped
8 ounces (2 cups) Mozzarella Cheese, shredded
1/4 cup shredded Parmesan cheese

Heat oven to 350 degrees. Melt butter in 12-inch skillet until sizzling; add chicken pieces. Cook over medium-high heat until chicken is lightly browned (4 to 6 minutes). Add mushrooms; continue cooking until chicken is no longer pink and mushrooms are tender (4 to 6 minutes). Do not drain.

Spread 1/2 cup sauce into greased 13x9-inch baking dish. Arrange single layer of frozen ravioli over sauce; drizzle 3/4 cup sauce evenly over ravioli. Spread with 1 1/2 cups chicken and mushroom mixture, 1/2 cup red bell pepper and 1 cup mozzarella cheese. Repeat with remaining ingredients, except remaining 1 cup mozzarella cheese and Parmesan cheese. Cover tightly with aluminum foil. Bake for 45 minutes.

Remove foil; sprinkle with remaining mozzarella and Parmesan cheese. Bake, uncovered, for 15 to 20 minutes or until cheeses are melted. Let stand 15 minutes before serving. Makes 8 servings

Italian Sausage Lasagna

1 pound bulk Italian sausage
1 medium onion, chopped (1/2 cup)
1 clove garlic, crushed
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
1 teaspoon sugar
1 can (14 1/2 ounces) whole tomatoes, undrained
1 can (15 ounces) tomato sauce
12 uncooked lasagna noodles (about 12 ounces)
1 container (15 ounces) ricotta cheese or small curd creamed cottage cheese (2 cups)
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh or 1 1/2 teaspoons dried oregano leaves
2 cups shredded mozzarella cheese (8 ounces)
1/4 cup grated Parmesan cheese

Cook sausage, onion and garlic in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain.

Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce, breaking up tomatoes. Heat to boiling, stirring occasionally; reduce heat to low. Simmer uncovered about 45 minutes or until slightly thickened.

Heat oven to 350 degrees. Cook and drain noodles as directed on package.

Mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.

Spread 1 cup of the sauce mixture in ungreased rectangular baking dish, 13x9x2 inches. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese.

Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.

Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting. Makes 8 servings

Chicken and Broccoli Alfredo

1/2 pkg. linguine (8 oz.)
1 cup fresh or frozen broccoli flowerets
2 tablespoons butter
1 lb. boneless chicken breasts, cubed
1 can (10 3/4 oz.) Campbell's Cream of Mushroom Soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 teaspoon pepper

Cook linguine according to pkg. directions. Add broccoli for last 4 min. of cooking time. Drain.

Heat butter in skillet. Add chicken and cook until browned, stirring often. Add soup, milk, cheese, pepper and linguine mixture and heat through. Serve with additional Parmesan cheese. Makes 4 servings

Hearty Chili Roni

1 package (1.25 ounces) McCormick Chili Seasoning
1 pound lean ground beef
1/2 cup chopped onion
1/2 cup chopped bell pepper (optional)
1 can (14 1/2 ounces) tomatoes, chopped
3/4 cup water
2 cups uncooked elbow macaroni, cooked and drained
Shredded Cheddar cheese, if desired

Brown ground beef in a large skillet. Drain fat. Stir in Chili Seasoning Mix, onion, bell pepper, tomatoes and water. Bring to a boil and simmer 15 minutes.

Add cooked macaroni and simmer 5 minutes. Before serving, top with shredded Cheddar cheese, if desired. Makes 7 servings

Tex-Mex Pasta

8 oz. uncooked penne (tube-shaped pasta)
1 lb. bulk Italian turkey sausage
1 medium onion, chopped
1 medium red bell pepper, chopped
1 small zucchini, chopped
2 cups Green Giant Niblets Frozen Corn
1 cup Old El Paso Thick 'n Chunky Salsa
1 (14.5-oz.) can diced tomatoes, undrained
3/4 teaspoon dried oregano leaves
6 oz. (1 1/2 cups) reduced-fat shredded Cheddar cheese
1/2 cup fresh cilantro, chopped

Cook penne as directed on package. Drain; cover to keep warm. Meanwhile, spray nonstick wok or large skillet with nonstick cooking spray; heat over medium-high heat until hot. Add sausage; cook 5 minutes or until no longer pink and thoroughly cooked, stirring frequently. Drain.

Add onion, bell pepper, zucchini, corn, salsa, tomatoes and oregano; mix well. Bring to a boil. Cook 5 minutes, stirring occasionally. Reserve 1/2 cup cheese and 2 tablespoons cilantro.

Add remaining 1 cup cheese and cilantro to mixture in wok; mix well. Add cooked penne; toss to mix. Spoon mixture onto serving platter. Garnish with reserved cheese and cilantro. Makes 6 servings