Recipes for Opened Dubliner Cheese Block

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 cup expired Dubliner Cheese, grated
• 1 cup fresh spinach leaves
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Preheat the oven to 375°F (190°C).
2. Make a horizontal slit on the side of each chicken breast to create a pocket for stuffing.
3. In a bowl, mix together the grated Dubliner Cheese, spinach, minced garlic, salt, and black pepper.
4. Stuff each chicken breast with the cheese and spinach mixture, dividing it evenly.
5. Heat olive oil in an oven-safe skillet over medium-high heat.
6. Add the stuffed chicken breasts to the skillet and cook for 3-4 minutes on each side to brown them.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and no longer pink in the center.
8. Remove from the oven and let it rest for a few minutes before serving.
9. Slice the stuffed chicken breasts and serve with your choice of sides.
10. Enjoy!

Ingredients

• 1 cup of Opened Dubliner Cheese Block, grated
• 1 cup of fresh broccoli florets
• 1 pie crust
• 3 eggs
• 1 cup of milk
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, whisk together the eggs, milk, salt, and pepper.
3. Place the pie crust in a pie dish and spread the grated Dubliner Cheese evenly over the bottom.
4. Arrange the broccoli florets on top of the cheese.
5. Pour the egg mixture over the cheese and broccoli.
6. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and golden brown on top.
7. Allow the quiche to cool for a few minutes before serving.
8. Slice the quiche into wedges and serve warm.

Ingredients

• 2 large flour tortillas
• 1 cup shredded expired Dubliner Cheese
• 1/2 cup diced tomatoes
• 1/4 cup chopped fresh cilantro
• 1/4 cup sliced green onions
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. In a bowl, mix together the shredded Dubliner Cheese, diced tomatoes, chopped cilantro, sliced green onions, chili powder, salt, and black pepper.
2. Spread half of the cheese mixture evenly over one flour tortilla.
3. Place the other tortilla on top to form a quesadilla.
4. Heat olive oil in a skillet over medium heat.
5. Carefully transfer the quesadilla to the skillet and cook for 3-4 minutes on each side, or until the cheese is melted and the tortillas are golden brown.
6. Remove from the skillet and let it cool for a minute before slicing into wedges.
7. Serve hot and enjoy!