Ready to compete like a Chopped champion?

Gear up for three phases of intense competition. Come back to this page as the contest progresses to see the finalist announcements.

How It Works

Each round will have a four-week entry period, followed by a three-week voting period. This year all entries are eligible for public voting.

At the end of each round, judges will review and rate all of the submissions. Finalists will be selected based on a combination of the judges' ratings and the number of votes received.

Photo submissions must include Sargento packaging.

See the official rules for details on the judging criteria and voting point system.

Rounds

1Round 1 - Finalist

Hearty Curried Veggie Cheddar Chowder by Pamela Gelsomini, Wrentham, MA

I have prepared for you today a hearty curried vegetable chowder with roasted cauliflower, sautéed leeks and earthy cremini mushrooms. Red bell pepper and corn add color and sweet bits. Red bliss potatoes add substance making this a perfect one dish meal. The broth is vegetable stock, cream, and coconut milk with curry seasoning and a little heat from jalapeño pepper. The flavor is rounded out by cheddar cheese in the broth and on top of the steaming soup with cilantro garnish.

2Round 2 - Finalist

MINI QUESADILLAS W/ TEQUILA LIME CHICKEN & POBLANO CREMA DRIZZLE by Nicole Pavlovsky, San Francisco, CA

Today I've prepared for you my take on an open-faced quesadilla to take you south of the border with bright and bold flavors. I stuffed corn tortillas with charred poblano peppers and Sargento 4-Cheese Mexican Blend, and topped them with pan-fried citrusy chicken marinated in tequila, cilantro, and orange and lime juice and zest. I made a pico de gallo to add some freshness and brightness to the dish, as well as a bit of a kick from fresh jalapenos to cut through the richness of the quesadilla. I utilized the charred poblanos to add a smoky and sweet element to the crema drizzled on top. I hope you enjoy this dish!

3Round 3 - Finalists

STUFFED PIQUILLO PEPPERS OVER WHITE RICE TOPPED WITH CHEESE SAUCE by Alfredo Flores, Houston, TX

Today I have prepared for you three Piquillo peppers stuffed with grilled pork tenderloin and sautéed cherry tomatoes with broccoli, over white rice topped with Sargento 4 State Cheddar cheese sauce. I salted and peppered the pork tenderloin and quickly seared it over very high heat on the grill. I finished it by indirect grilling at 350 degrees until perfectly cooked. I let it rest while I chopped the broccoli and cherry tomatoes and sautéed them with olive oil, salt and pepper. After the pork rested, I chopped it and mixed it with the sautéed broccoli and cherry tomatoes and carefully stuffed the Piquillo peppers. I cooked some white rice and placed it at the bottom of a “sarten de barro” (clay pan), then placed the Piquillo peppers on top and heated on the grill with the lid closed for a few minutes. When they were ready, I removed them from the grill and topped the Piquillos with Sargento 4 State Cheddar cheese sauce and garnished the dish with green onions and cilantro leaves. The delicate flavor of the Piquillos complemented the stuffing very well plus the combination with the rice and delicious cheese sauce created a perfect dish.

CITRUS-GRILLED PORK AND WAFFRITTERS WITH SMOKED TOMATO BUTTER by Anna Davis, Springfield, MO

I have created a recipe with marinated grilled pork tenderloin, served on cheddar broccoli waffle-fritters and topped with hickory-smoked-tomato butter.
Before grilling, I marinated slices of pork tenderloin overnight in an orange-based marinade, incorporating flavors of fresh lime, smoked hickory salt, and mint, and complimenting it with coriander-infused Lemon Shandy Beer.
I paired the pork with cheesy broccoli waffle-fritters. To create a soft texture in the finished product, I riced the broccoli and finely grated the yellow zucchini and white onion, adding them to an egg base. Then I mixed in Sargento Four State Cheddar, toasted garlic, and minced oregano and cooked the cheesy batter in a small waffle iron until brown and crispy, popping with color and flavor.
To tie this dish together, I sprinkled halved cherry tomatoes with hickory salt and oven-dehydrated them, afterwards combining these with fresh oregano, onions, and lemon zest. I then folded everything into softened butter and formed into a creamy log packed with fresh, summery flavors.
To serve, I arranged the grilled tenderloin on the waffle-fritters and topped this with a reduction of the tri-citrus marinade and a generous slab of hickory-smoked-tomato butter.

Finals

The four finalists will be invited to Food Network's studios to compete in a Chopped-style competition to determine the $10,000 grand prize winner.