Recipes for Unopened Packaged Muenster Cheese

Ingredients

• 2 tablespoons butter
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 2 cups chopped broccoli florets
• 1 cup expired Muenster cheese, grated
• 1 cup milk
• Salt and pepper to taste
• Croutons for garnish (optional)

Instructions

1. In a large pot, melt butter over medium heat.
2. Add the chopped onion and minced garlic to the pot and sauté until they are softened and fragrant.
3. Pour in the chicken or vegetable broth and bring to a boil.
4. Add the chopped broccoli florets and cook until they are tender, about 5-7 minutes.
5. Using an immersion blender or regular blender, puree the soup until smooth.
6. Return the soup to the pot and stir in the grated Muenster cheese until melted and well combined.
7. Pour in the milk and stir until heated through.
8. Season with salt and pepper to taste.
9. Serve the soup hot, garnished with croutons if desired.

Ingredients

• 2 boneless, skinless chicken breasts
• 4 slices unopened packaged Muenster cheese
• 1/4 cup breadcrumbs
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix together the breadcrumbs, paprika, garlic powder, salt, and pepper.
3. Cut a pocket into each chicken breast, being careful not to cut all the way through.
4. Stuff each pocket with 2 slices of Muenster cheese.
5. Secure the openings with toothpicks.
6. Rub the chicken breasts with olive oil and sprinkle the breadcrumb mixture over them.
7. Place the chicken breasts in a baking dish and bake for 25-30 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
8. Remove the toothpicks before serving.
9. Serve the Muenster cheese stuffed chicken breasts with a side of roasted vegetables or a green salad.
10. Enjoy!

Ingredients

• 4 large flour tortillas
• 2 cups shredded expired Muenster cheese
• 1 small onion, thinly sliced
• 1 small bell pepper, thinly sliced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. In a large skillet, heat olive oil over medium heat.
2. Add the sliced onion and bell pepper to the skillet and sauté until they are soft and slightly caramelized. Season with salt and pepper.
3. Remove the onion and bell pepper from the skillet and set aside.
4. Place one tortilla in the skillet and sprinkle half of the shredded Muenster cheese evenly over the tortilla.
5. Spread half of the sautéed onion and bell pepper mixture over the cheese.
6. Top with another tortilla and press down gently with a spatula.
7. Cook the quesadilla for about 2-3 minutes per side, until the cheese is melted and the tortilla is crispy.
8. Repeat the process with the remaining tortillas and ingredients.
9. Cut the quesadillas into wedges and serve hot.