Chipotle Cheddar Cheese Broccoli-Cauliflower Bake

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 272.8
  • Total Fat: 21.5 g
  • Cholesterol: 39.5 mg
  • Sodium: 660.6 mg
  • Total Carbs: 13.7 g
  • Dietary Fiber: 3.0 g
  • Protein: 8.4 g

View full nutritional breakdown of Chipotle Cheddar Cheese Broccoli-Cauliflower Bake calories by ingredient


Introduction

Delicious! I found some natural shredded Chipotle Cheddar Cheese with Chipotle Peppers (Bistro Blend) by Sargento at Market Street grocery store, not planning to use it for a recipe. I looked in the fridge and didn't see any Monterrey Jack cheese, so I used the Chipotle Cheddar for this for this, and it tasted great! The original Recipe used 3/4 cup crushed seasoned stuffing instead of the Ritz Crackers, and 1-1/2 cups shredded Monterrey Jack Cheese instead of Cheddar. They also used 1 4 ounce can of chopped green chili peppers. I'm not sure you could substitute a fat-free sour cream for this, but it wouldn't hurt to try if you're watching fat grams. Delicious! I found some natural shredded Chipotle Cheddar Cheese with Chipotle Peppers (Bistro Blend) by Sargento at Market Street grocery store, not planning to use it for a recipe. I looked in the fridge and didn't see any Monterrey Jack cheese, so I used the Chipotle Cheddar for this for this, and it tasted great! The original Recipe used 3/4 cup crushed seasoned stuffing instead of the Ritz Crackers, and 1-1/2 cups shredded Monterrey Jack Cheese instead of Cheddar. They also used 1 4 ounce can of chopped green chili peppers. I'm not sure you could substitute a fat-free sour cream for this, but it wouldn't hurt to try if you're watching fat grams.
Number of Servings: 7

Ingredients

    1 med. head cauliflower, broken into small flourets

    1 lb. fresh broccoli, fully washed

    1-1/2 cups shredded Chipotle Cheddar Cheese (Sargento Brand)

    1 cup, 8oz. sour cream

    4 TBSP. butter or margarine, melted, divided

    1 tsp salt

    1/4 tsp. pepper

    ** If you wanted to make this faster, you could cook a bag of broccoli-cauliflower frozen flourets and use this I suppose. Fresh is always the best tasting. I would think you could use less butter, too; or just only use 1/2 of the butter for the crust topping.

Directions

Makes 6-8 servings.

Add 1 in or water to a Dutch oven; add cauliflower and broccoli. Bring to a boil. Reduce heat; cover and cook for 7 minutes or until tender. Meanwhile, in a bowl, combine the cheese, sour cream, chilies, 2 tablespoons butter, salt, and pepper. Drain vegetables well; gently fold in cheese mixture.

Transfer to a greased 2-1/2-qt. baking dish. Toss stuffing and remaining butter; sprinkle over vegetables. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.

Number of Servings: 7

Recipe submitted by SparkPeople user COOKINQUEEN.