Served it with pepper
jack grated cheese, avocado slices, chopped green onions and a dollop of sour cream and I am SO full!
Not exact matches
Garnish with
grated aged Monterey
jack cheese and some sprigs of fresh oregano.
leftover white rice not brown, Monteray
Jack cheese... I added lentils,
grated carrot and a T of minced bell pepper, a T of tomato paste and 1/2 t of Kitchen Boquet.
1 garlic clove, minced 4 9 - inch flour tortillas 1 1/2 cups
grated Monterey
Jack cheese 4 teaspoons pine nuts, toasted 2 teaspoons dried oregano
1/2 to 1 cup of another
cheese,
grated or crumbled (Our favorite in this is feta, though it's also delicious with cheddar, monterey
jack, etc..
YOU»LL NEED: 2 Tbsp low - fat sour cream; 1/2 tsp hot sauce or 1 Tbsp chopped pickled jalapeños; 1/4 cup black beans, drained and rinsed; 1/2 cup
grated zucchini; 1/2 cup frozen corn, thawed; 1/3 cup diced tomato; 2 Tbsp shredded Cheddar or
Jack cheese; 1/4 cup cilantro leaves; 1 lime wedge.
4 cups cooked macaroni or cavatappi 1 tablespoon olive oil 1/4 to 1/2 finely diced red onion Equal amount diced red bell pepper 1 finely diced jalapeno 1 4 oz can chopped green chilies 1 cup frozen corn 2 to 3 cloves garlic, chopped 1 cup cream 1 generous cup
grated Pepper
Jack cheese 2 tablespoons butter Salt Pepper
Grate 8 ounces of pepper
jack cheese.
Serves 4 - 6 Cooking Time 1 hr Ingredients 2 cups chicken, cooked and diced 2 cups Monterey
Jack, shredded 1 cup chopped green chilies, canned 12 cup sour cream (or more) 1 can cream of chicken soup 12 cups salsa (or more) 12 corn tortillas 1 cup grated cheddar cheese (or more) Instructions In a large bowl, mix chicken, jack cheese, chilis, sour cream, soup, and sa
Jack, shredded 1 cup chopped green chilies, canned 12 cup sour cream (or more) 1 can cream of chicken soup 12 cups salsa (or more) 12 corn tortillas 1 cup
grated cheddar
cheese (or more) Instructions In a large bowl, mix chicken,
jack cheese, chilis, sour cream, soup, and sa
jack cheese, chilis, sour cream, soup, and salsa.
Optional serving ideas: —
grated cheddar or monterey
jack cheese — guacamole or sliced avocado — sour cream — fresh cilantro — lime wedges — fresh jalapenos — chopped green onions
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
3 to 4 scallions, minced (white part only) 2 cups
grated queso blanco or Monterey
Jack cheese Shredded lettuce
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
Monterey
Jack cheese, shredded 2 Tbsp fresh
grated Parmesan
cheese or Pecorino
cheese salt and pepper to taste
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.
We also frequently add some crumbly, salty cotija or
grated jack or cheddar
cheese to this, but we were out (and I didn't want to make an extra trip to the store) so I went dairy - free this time, for a veggie - packed, clean - eating meal in a bowl.
Ingredients: 12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed 6 ounces cream
cheese, let it set out to soften 1 1/2 cups
grated Monterey
Jack or mozzarella
cheese 1/2 teaspoon ground cumin 1/2 teaspoon cayenne, or less, to taste 2 large cage free eggs 2 tablespoons organic milk 8 teaspoons of a -LSB-...]
2 tablespoons tequila lime seasoning (available at most grocery stores in spice aisle) 10 ounces flat iron steak 1 tablespoon Canola oil, plus more for brushing 1 small yellow onion, thinly sliced 1 red bell pepper, sliced 1 yellow bell pepper, sliced salt and pepper to taste 1 package La Tortilla Factory Low Carb, High Fiber Tortillas, Made With Whole Wheat, Original Size 1-3/4 cups
grated low - fat pepper
Jack cheese, divided 1 - 2 tablespoons minced jalapeno Garnish idea: fresh salsa
12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed 6 ounces cream
cheese, let it set out to soften 1 1/2 cups
grated Monterey
Jack or mozzarella
cheese 1/2 teaspoon ground cumin 1/2 teaspoon cayenne, or less, to taste 2 large cage free eggs 2 tablespoons organic milk 8 teaspoons of a mix of the following seasonings: 1 TB paprika (smoked will add a nice flavor) 1 TB Salt 1/2 TB black pepper 1/2 TB cayenne pepper 1/2 TB dried leaf oregano 1/2 TB dried thyme 1/2 TB onion powder 1 TB garlic powder
I've topped them with chopped avocado, sliced radishes, sliced romaine lettuce and
grated Monterey
Jack Cheese.
TOPPINGS: Chopped cilantro, sour cream,
grated Monterey
Jack cheese, diced avocado, and / or corn tortilla strips
Pin It Ingredients: 1 package Small Old El Paso Flour Tortillas 2 cups homemade Carnitas 4 ounces Monterey
jack cheese, freshly
grated For the Queso: 1 tablespoon butter 1 garlic clove, minced or pressed 1 tablespoon flour 1/2 cup milk... Continue Reading →
grated cheese (American,
Jack or Cheddar)
6 to 8 dried red New Mexican chiles, stems and seeds removed 1 clove garlic 1 teaspoon ground Mexican oregano 1/2 pound pork, cubed from a roast or chops 1 to 1 and 1/2 pounds very lean ground beef 12 corn tortillas Vegetable oil for frying 2 cups
grated cheddar or Monterey
Jack cheese 1 medium onion, chopped
Made this recipe with a few variations according to what I had in my pantry - used smaller dried great northern beans and
grated pepper
jack cheese because that is what I had.
ingredients POTATO SKINS: 6 Idaho potatoes (scrubbed) 3 tablespoons olive oil (divided) Kosher salt and freshly ground black pepper (to taste) BEEF CHILI: 2 tablespoons olive oil 1 yellow onion (peeled, small dice) 1 pound ground beef 2 large Chipotle chiles (in adobo sauce, finely chopped) 3 cloves garlic (peeled) 1 tablespoon chili powder 1 teaspoon cumin seeds 1/2 teaspoon ground coriander 1 (15 - ounce) can fire roasted tomatoes (diced) 1 (12 - ounce) bottle Mexican dark beer 1 cup beef stock 1 (4 - ounce) can green chiles (diced) Kosher salt and freshly ground black pepper (to taste) QUESO: 2 tablespoons unsalted butter 1 small yellow onion (peeled, diced) 1 Serrano chile (seeded, diced) 1 jalapeno pepper (seeded, diced) 2 cloves garlic (peeled, minced) 2 tablespoons all - purpose flour 1 and 1/2 cups milk 3 cups cheddar
cheese (
grated) 3 cups Monterey
Jack (
grated) 1 cup canned tomatoes (diced, strained) 1/2 cup sour cream Kosher salt and freshly ground black pepper (to taste) PICO DE GALLO: 3 plum tomatoes (finely diced) 1 small white onion (peeled, finely diced) 1 small jalapeno (seeded, finely diced) 1 lime (juiced) 1/4 cup cilantro (chopped) Kosher salt (to taste) MIXED OLIVE RELISH: 2 cups mixed olives (pitted, minced) 1/2 cup pickled jalapeno pepper (minced) 1 lime (juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, chopped)
For the
grated cheese, good choices are Gruyere, Cheddar, Colby, Monterey Jack, Swiss Cheese, Mexican Blend, goat cheese, and Par
cheese, good choices are Gruyere, Cheddar, Colby, Monterey
Jack, Swiss
Cheese, Mexican Blend, goat cheese, and Par
Cheese, Mexican Blend, goat
cheese, and Par
cheese, and Parmesan.
1 dozen large eggs 1/4 cup half - and - half salt and pepper to taste 2 tablespoons olive oil, divided 2 La Tortilla Factory Gluten Free, Wheat Free Wraps Ivory Teff, cut into 1 - inch squares 1 medium onion, diced 1 green bell pepper, diced 1 red bell pepper, diced 1 jalapeno, seeded and finely diced 4 tomatoes, diced 1 cup
grated Cotija, Cheddar or Monterey
Jack cheese 1/3 cup coarsely chopped cilantro Garnish idea: warm black beans
ingredients TRAP MAC 1 box small macaroni noodles 1/2 stick unsalted butter 1 1/2 teaspoons onion powder 1 teaspoon seasoned salt 3 teaspoons freshly ground pepper (plus additional for garnish) 1 teaspoon Cajun seasoning 1 1/2 teaspoons dried parsley flakes (plus additional for garnish) 2 dollops sour cream 2 cans roasted garlic mushroom soup (10.75 - ounces each) 2 cans cheddar
cheese soup (10.75 - ounces each) 1 cup Sharp cheddar
cheese (
grated) 1 cup Colby
Jack cheese (
grated) 1 cup Monterey
Jack cheese (
grated) 1 cup Mild cheddar
cheese (
grated) 1 can evaporated milk (12 - ounces) 1/2 cup jarred
cheese dip
Follow Your Heart's Vegan Gourmet is soy - based and comes in cheddar, mozzarella, Monterey
Jack, and nacho - style blocks; for recipes that call for
grated cheese, the
grating is Do - It - Yourself, and you can do so in a food processor or by hand.
Ingredients 1 9 - inch pie shell (see pie crust recipe for homemade version) 1/2 yellow or red onion, chopped3 - 4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes1 / 4 cup sliced basil (about 8 leaves) * 2 cups
grated cheese (combination of sharp cheddar and Monterey
Jack, or Gruyere or Mozarella) 3/4 cup mayonnaise1 teaspoon (or more to taste) of Frank's Hot Sauce (or Tabasco) Salt and freshly ground black pepper
palmful
grated cheese (use your favorite, or a nice melting
cheese, like Monterrey
Jack or Mexican queso)
To the bowl add the
grated Pepper
Jack cheese and process for 15 seconds (it will look kind of crumbly, and that's ok).
Pepper
Jack cheese,
grated 3 swordfish steaks, each about 1 - inch thick Salt and freshly ground black pepper to taste Oil for preparing the grill
grates Lemon halves, optional
This easy dip recipe is made with
grated Monterey
Jack cheese and Mexican spices!
2 heads garlic, cloves peeled and thinly sliced 1 tablespoon olive oil 1 large hoja santa leaf, cut into strips or 1 bunch chopped fresh watercress 6 cups Vibrant Vegetable Stock (see recipe) 2 de árbol chiles, left whole, or substitute 2 large piquíns or santaka chiles Salt and white pepper to taste 3 bay leaves 1 bunch celery leaves, coarsely chopped 20 toasted bread cubes or croutons 20 cubes Oaxaqueño or other melting
cheese such as queso blanco or Monterey
Jack Garnish:
grated Parmesan
cheese
6 - 8 dried red New Mexican chiles, stems and seeds removed 1 clove garlic 1 teaspoon ground Mexican oregano 1/2 pound pork, either cubed from a roast, or chops, or even bones with meat 1 to 1 and 1/2 pounds very lean ground beef 12 corn tortillas Vegetable oil for frying 2 cups
grated cheddar or Monterey
Jack cheese 1 medium onion, chopped
ingredients TACO MEAT: 1 tablespoon chili powder 1 and 1/2 teaspoons ground cumin 1 teaspoon garlic powder 3 teaspoons paprika 1/4 teaspoon oregano 1 tablespoon olive oil 2 cloves garlic (peeled, minced) 1 pound ground beef (80/20) Kosher salt and freshly ground pepper (to taste) TO ASSEMBLE: 5 - 6 cups tortilla chips 7 eggs (6 whole, 1 egg white, divided, lightly beaten) 2 cups cheddar
cheese (freshly
grated) 2 cups Monterrey
Jack cheese (freshly
grated) 8 slices white bread 1 recipe Taco Meat (recipe above) 4 tablespoons unsalted butter (plus extra, if needed) store - bought salsa (to serve) sour cream (to serve) hot sauce (to serve) 1/4 head iceberg lettuce (rinsed, root removed, finely shredded, to serve) Kosher salt and freshly ground pepper (to taste)
4 large (12 - to 14 - ounce each) sweet onions, peeled 3 tablespoons unsalted butter 4 strips artisanal bacon, cut crosswise into 1 / 4 - inch silvers 4 jalapeño peppers, seeded and diced (for spicier onions, leave the seeds in) 1/2 cup barbecue sauce (use your favorite) 1/2 cup
grated cheddar or pepper
jack cheese (optional)
2 large poblano peppers 3/4 pound lean ground beef 2 teaspoons smoked paprika, divided 3/4 teaspoon ground cumin 1 15.5 - ounce can pinto beans, drained and rinsed 1 1/4 cup salsa 1/2 cup fresh cilantro leaves, chopped 1 1/2 cups
grated pepper
Jack cheese, divided 1/4 cup whole wheat panko bread crumbs For serving: (optional) Sliced avocado or guacamole Fresh cilantro Salsa Hot sauce of your choice
1/2 pound dried elbow pasta 1 cup crumbled feta
cheese 1/2 cup
grated Jack cheese 1/2 cup
grated Pecorino
cheese 2 small shallots, minced 1 cup thawed frozen chopped spinach, thoroughly drained 3/4 cup canned artichoke hearts, drained and quartered 2 cups Mac Sauce (recipe follows) 1/2 cup panko (Japanese bread crumbs)
Once they're almost done, remove from the heat and add in
grated cheddar or
jack cheese.
Warm up some tortillas, add the slaw, shrimp and we also added some
grated monterey
jack cheese and a cilantro sour cream sauce.
For Assembly: 16 corn tortillas canola oil 1/2 small onion, small diced 8 ounces Monterey
Jack cheese,
grated
Cover with sautéed corn,
grated spicy Monterrey
Jack cheese, chopped tomatoes and sliced green onions.
1 pound elbow macaroni 4 tablespoons Cabot Unsalted Butter 2 1/4 teaspoons ground mustard, preferably English mustard 2 teaspoons kosher salt 1/2 teaspoon granulated onion or onion powder 1/2 teaspoon freshly ground black pepper 1/4 teaspoon ground cayenne pepper 4 cups water 4 ounces Cabot Cream
Cheese, cubed (about 1 cup) 1 cup whole milk 8 ounces Cabot Seriously Sharp Cheddar,
grated (about 2 cups) 8 ounces Cabot Monterey
Jack,
grated (about 2 cups)
I also
grate up some Mexican «Queso Quesadilla»
cheese, which I discovered is pretty much the same as Monterey
Jack!
Sauteed green peppers, onions and mushrooms with fire roasted pepper
jack sausages on top of 4
cheese tortellini's in a cheese sauce I made with butter, milk, cream, fresh grated parm, spices and a block of Arla Dofino Fontina C
cheese tortellini's in a
cheese sauce I made with butter, milk, cream, fresh grated parm, spices and a block of Arla Dofino Fontina C
cheese sauce I made with butter, milk, cream, fresh
grated parm, spices and a block of Arla Dofino Fontina
CheeseCheese.
(Time: 20 minutes) All you need are taco shells, a cup or two of chopped lettuce (choose romaine or red leaf over iceberg), a coarsely chopped tomato, canned black beans, a jar of mild salsa, and
grated Monterey
Jack cheese.