Substitute 3 cups finely shredded smoked gouda and 2 cups finely shredded monterey
jack cheese for the cheddar.
I used pepper
jack cheese for an added kick!
Though it contains plenty of filing protein and fiber, serve it in a whole - wheat wrap with a bit of Monterey
Jack cheese for a complete meal.
Add this spicy spread to nachos or hot dogs for an extra delicious kick, pour over chicken with salsa and shredded monterrey
jack cheese for a Mexican inspired entree.
Top with fresh cilantro, plain Greek yogurt and a light sprinkle of pepper
jack cheese for finger - licking flavor.
Substitute pepper
Jack cheese for Cheddar cheese.
This One Pot Taco Rice Skillet recipe combines ground turkey, rice, veggies, spices & pepper
jack cheese for a quick and easy weeknight dinner that is so delicious!
Stuff»em with turkey sausage, creamy scrambled eggs and spicy pepper
Jack cheese for brinner at home or a meal on the go.
We are vegan, so we substited Daiya block
Jack cheese for the mozzerella and it worked beautifully!
The flavors in this burger are phenomenal; I even added local Habenero
Jack Cheese for some extra spice!
Not exact matches
4 large or 8 small, New Mexican green chiles, roasted peeled and seeded, with the stems on 1/3 to 1/2 pound cheddar or Monterey
Jack cheese, cut into sticks All - purpose flour 3 eggs 3 tablespoons flour 1 tablespoon water 1/4 teaspoon salt Vegetable oil
for frying
Not good to use a creamy
cheese — I usually go
for one of the Mexican fresh white
cheeses or Monterey
Jack will work too.
Monterey
Jack cheese, shredded Sliced green onions
for garnish, optional
top with shredded colby
jack cheese, cover with foil and bake until
cheese is melted in a 400 degree oven, take foil off top with French's fried onions and put back in oven
for about 5 minute or until the onions just start to brown.
For the
cheese, I used cheddar but colby or pepper
jack would be delicious as well.
Buffalo Chicken Nachos ~ Think cheesy nachos layered with hot drippy cheesy, crispy chicken, buffalo sauce and three
cheeses: Monterey
jack, cheddar and blue
cheese, topping it all off are a few jarred jalapenos
for a hit of brine - y heat.
A recipe
for quick and easy mini pork burgers topped with creamy mustard, 5 minute pickled cucumbers and pepper
jack cheese.
Chicken slow cooks in a tangy sauce and served in soft taco shells with Monterey
Jack cheese and cole slaw - the perfect easy meal
for a busy night!
(See notes
for alternative to this
cheese sauce if you are not able to find Northwoods Jalapeño
Jack cheese).
Lightened up with lean protein, cannellini beans, zucchini, pepper
jack cheese and spices
for a gluten free chili.
I added a bit more
Jack cheese over the top
for the last 10 minutes and dabbed the finished meal with some sour cream.
Jack Monroe's Carrot, cumin and kidney bean vegan burger makes a cheap and easy dinner, while Jacqueline Meldrum's Macaroni
cheese recipe is a fantastically creamy vegan pasta dish
for those seeking some comfort food.
Buckwheat Crepe + Apple [subbed
for chicken], Pear,
Jack & Chevre
Cheese, Onion, Chiffonade of Fresh Basil, Honey + Crème Fraiche
Then they get topped with Monterey
Jack cheese and it's melted under the broiler
for bean dip.
Ingredients: -3 peppers -1 / 2 can cream of chicken (original recipe called
for cream of mushroom, but I already had an open can of cream of chicken from the chicken bake)-2 cups frozen veggies, diced / thawed - half a can of black beans -1 cup quinoa, cooked -1 tsp paprika -1 tsp cayenne pepper - slices of pepper
jack cheese, quartered
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp
For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby
jack cheese 6 large sesame seed buns
For the green chile queso: 16 ounces white American
cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
1 poblano chile 1/2 pound fresh tomatillos, husks removed 2 serrano chiles, stemmed, quartered, and deseeded 1/2 medium yellow onion, roughly chopped 4 garlic cloves, chopped 1 cup roughly chopped fresh cilantro, plus more
for serving 1/2 cup roughly chopped fresh parsley 1 ounce baby spinach leaves (about 1 cup) 1 teaspoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon ground allspice 6 cups vegetable broth 1 - 29 ounce can hominy, rinsed and drained 1 - 15 ounce can black beans, rinsed and drained 2 tablespoons fresh lime juice Coarse salt Grated Monterey
Jack cheese, shredded purple cabbage and crumbled tortilla chips
for serving
1 tablespoon olive oil 1 medium onion, diced 2 large coves garlic, minced 1/2 cup water or vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2 cup (4 ounces) vegan cream
cheese 1 1/2 cups shredded vegan cheddar or cheddar -
jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees
for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin
Crispy, crunchy phyllo dough stuffed with spicy pepper
jack cheese and iron - rich kale
for a healthier alternative that everyone will love.
I found the
cheese proportion too much
for 1 loaf so I just halved everything and also added some shredded Monterrey
Jack.
thanks
for sharing — i would love to have the recipe
for the pepper
jack cheese and the jalapeno
cheese bread
1 cup frozen corn 1/2 cup black beans, optional * 1 4.5 ounce can chopped green chilies 1/4 cup canned diced tomatoes or salsa 1 tsp cumin 1/2 tsp paprika 1/4 tsp cayenne red pepper 4 ounces (1 cup) grated Monterey
Jack cheese, divided kosher salt and black pepper 4 large bell peppers, halved lengthwise, ribs and seeds removed ** 1/2 cup light sour cream or light greek yogurt 1 clove garlic, minced or pressed Juice from 1/2 lime salsa,
for serving
For the Tacos: Flour Tortillas Shredded Lettuce Diced Tomatoes Sliced Avocado Shredded Colby
Jack Cheese
dry pasta 1 tsp olive oil 1/2 cup red onion, chopped 1 medium jalapeno pepper, seeded and chopped 2 bell peppers, chopped (I used red and yellow) 1 clove garlic, minced 1 - 2 Tbsp taco seasoning mix * 1 (15 ounce) can black beans, drained and rinsed 2 cups Enchilada sauce, divided (recipe below) 1 cup
cheese, divided (Cheddar, Mexican blend, or Monterey
Jack) 1/2 cup chopped green onions, plus 1 Tbsp
for garnish 2 Tbsp cilantro, plus 1 Tbsp
for garnish Salt & pepper, to taste 20 tortilla chips (about 2 handfuls), crushed Sour cream, salsa, and / or avocado,
for serving
For cheese, I used some of the colby
jack that I hickory smoked a few weeks ago and the cheddar was cherry wood smoked.
ingredients ROASTED CHICKEN AND PIMENTO MAC AND
CHEESE cooking spray (for greasing) 1 pound cavatappi pasta 8 tablespoons unsalted butter (plus more for greasing) 1 small yellow onion (peeled, minced) 1 jalapeno (stemmed, seeded, minced) 2 cloves garlic (peeled, minced) 1 teaspoon paprika (plus more to garnish) 1/4 teaspoon cayenne 1/2 cup all - purpose flour 5 cups whole milk 1 teaspoon mustard powder 2 tablespoons hot sauce 2 tablespoons Worcestershire sauce 2 and 1/2 cups sharp cheddar cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to
CHEESE cooking spray (
for greasing) 1 pound cavatappi pasta 8 tablespoons unsalted butter (plus more
for greasing) 1 small yellow onion (peeled, minced) 1 jalapeno (stemmed, seeded, minced) 2 cloves garlic (peeled, minced) 1 teaspoon paprika (plus more to garnish) 1/4 teaspoon cayenne 1/2 cup all - purpose flour 5 cups whole milk 1 teaspoon mustard powder 2 tablespoons hot sauce 2 tablespoons Worcestershire sauce 2 and 1/2 cups sharp cheddar
cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to
cheese (shredded) 2 and 1/2 cups monterey
jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to
cheese (shredded) 1/2 cup cream
cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to
cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to taste)
I love to use Monterrey
Jack cheese in place of mozzarella whenever it is called
for because I just love the flavor of it, but use whatever
cheese you like best.
We made a couple of healthy substitutes — used reduced fat monterey
jack cheese and subbed the cream
for fat - free half and half.
for serving: corn tortillas, warmed (I melted the
cheese on them while I warmed them in a hot skillet) romaine or iceberg lettuce, shredded white onion, diced Monterey
Jack or pepper jack cheese, shredded salsa or pico de gallo cilantro, chopped lime we
Jack or pepper
jack cheese, shredded salsa or pico de gallo cilantro, chopped lime we
jack cheese, shredded salsa or pico de gallo cilantro, chopped lime wedges
Editor's Note:
Jack cheese (often called Monterey Jack Cheese) can be substituted for the Pesto Jack C
cheese (often called Monterey
Jack Cheese) can be substituted for the Pesto Jack C
Cheese) can be substituted
for the Pesto
Jack CheeseCheese.
The Boundary, known
for its distinctive twist on American fare, serves the Impossible Burger garnished with pepper
jack cheese, lettuce, beefsteak tomato, red onion, and roasted red pepper aioli atop a Kaiser roll.
You can even change the
cheese around from cheddar to Monterey
Jack for a different taste.
Finally, after the whole thing has baked
for about 20 minutes (yes, I turned on my oven in August...) I added some monterey
jack cheese and some fresh dill.
Ingredients 1/2 onion, caramelized (see here
for technique) 1 cup chopped cremini or white button mushrooms 1 garlic clove, minced pinch cumin pinch chili powder pinch cayenne 3 eggs, beaten 1/2 cup loosely packed cilantro leaves, chopped 2 8 - inch tortillas 1 cup Monterey
Jack cheese, shredded
Sprinkle the pepper
jack cheese over the dish, cover, remove from the heat and allow the
cheese to melt into the dish
for 3 - 5 minutes.
And I topped these with some pepper
jack cheese and made them even more tasty
for lunch.
It's easy to veganize quesadillas simply by using vegan
cheese (my favorite is Daiya shreds, as they melt so very nicely — any variety, though the spicy pepper
jack is particularly good
for this purpose).
Ingredients
For the avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley Juice of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper
For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5 ounces high - quality turkey slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle slices, crispy bacon, Pepper
Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a small food processor with a couple pinches of salt and a 1/4 teaspoon black pepper.
A large
jack - o - lantern type pumpkin will hold enough
for a crowd, and people will be clamoring
for more of this delectable baked mac and
cheese.
Provide an assortment of Monterey
jack sticks and small blocks
for your
cheese case.