Some of its most tasty treats — Poe's Veggie Burger and the Amontillado chicken sandwich or hamburger, complete with Guacamole,
Jalapeno Jack Cheese, Pico de Gallo & Chipotle Sour Cream.
Scrambled eggs with
jalapeno jack cheese and slices of peperoni.
Menu Description: «Smoked chicken, black beans, corn,
jalapeno Jack cheese, red peppers and spinach wrapped inside a crispy flour tortilla.
Not exact matches
Rosemary Bread, fresh goat
cheese, monterey
jack cheese, apricot
jalapeno jam, and bacon!
I used cheddar in this recipe because it goes so well with
jalapeno and bacon, but feel free to replace it with your favorite
cheese: swiss, pepper
jack, etc..
These potato skins are topped with my Loaded Slow Cooker Chili, along with plenty of Colby
jack cheese, green peppers, sour cream and if you can handle the heat,
jalapenos!
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
My burger: 4 ounces on an Arnold thin, 1 slice 2 % Kraft pepper
jack cheese,
jalapeno salsa, 1 tablespoon guacamole, the corn salad and a few store bought fries (which tasted like ass).
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.
Optional serving ideas: — grated cheddar or monterey
jack cheese — guacamole or sliced avocado — sour cream — fresh cilantro — lime wedges — fresh
jalapenos — chopped green onions
This macaroni and
cheese mixes a bunch of cut up cauliflower with pepper
jack jalapeno cheese to add some spice.
Do you love pepper
jack jalapeno cheese as much as I do?
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.
Fill each
jalapeno half with the
cheese mixture then top one of the halves with some shredded monterrey
jack
flour (20 g) 1
jalapeno, minced (30 g) 1 tbsp juice from bottled
jalapenos (30 g) 2 oz shredded
cheese — equal parts
jack and cheddar (56 g)
1 tablespoon olive oil 1/4 cup white onion, finely diced 1 large
jalapeno, seeds and stem removed; finely diced 12 oz white American
cheese, shredded 4 oz Monterrey
Jack cheese, shredded (don't use pre-shredded) 1/2 to 1 cup cream, half - and - half, or whole milk 1 — 2 roma tomatoes, seeds removed and diced 1 small bunch cilantro, roughly chopped
Ingredients 2 cups whipping cream 1 cup sour cream 1 teaspoon chicken base 1 tablespoon
jalapeno juice (from bottled
jalapenos) 2 tablespoons clarified butter 1 tablespoon flour 1 tablespoon bottled
jalapenos, minced 1 ounce shredded monterey
jack cheese 1 ounce shredded cheddar
cheese Directions Heat whipping cream in a heavy saucepan over high heat.
Its newest addition is the Houston burger, with fresh - cut
jalapenos, pepper
jack cheese and a spicy, garlic - based sauce.
thanks for sharing — i would love to have the recipe for the pepper
jack cheese and the
jalapeno cheese bread
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
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 have made
Jalapeno - Pepper
Jack using 1 - 2 sliced whole, fresh jalapenos & 1/2 cup shredded pepper jack che
Jack using 1 - 2 sliced whole, fresh
jalapenos & 1/2 cup shredded pepper
jack che
jack cheese.
Put patty on butter grilled or toasted bun and top burger with sauteed yellow onions and sauteed thin sliced
jalapenos or habaneros, pepper
jack cheese or a white cheddar works well and HLPP Hatchanero.
Lay a piece of pepper
jack cheese over the
jalapeno, just to cover the cream
cheese mixture.
Place the slices of cheddar
jalapeno or pepper
jack cheese on top of your Chipotle Lime Chicken Fajita Sliders.
I felt I had to redeem myself, so I decided to make a salsa burger using my baja fresh salsa, deep fried battered
jalapeno slices and pepper
jack cheese.
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
ingredients TATER TOT TACO PIZZA 1 32 - ounce bag frozen tater tots (thawed) 1 egg 2 tablespoons all - purpose flour 4 tablespoons olive oil (divided) 1 pound ground beef 1/2 onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 tablespoon chili powder 1 teaspoon cumin Kosher salt and freshly ground black pepper (to taste) SPICY QUESO DIP: 1 small white onion (very finely diced) 1/2 red bell pepper (top removed, seeded, finely minced) 2 - 3
jalapenos (stems removed, seeded, minced) 1 cup heavy cream 1 pound yellow American
cheese (shredded) 8 ounces pepper
jack cheese (shredded) 1 cup iceberg lettuce (shredded) 1 tomato (diced) 1/4 cup pickled
jalapeno slices 1/4 cup cilantro 1/2 cup sour cream Kosher salt and freshly ground black pepper (to taste)
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)
boneless, skinless chicken breasts, thighs, or both 2 teaspoons cumin 1/2 teaspoon coriander 1/2 teaspoon dried oregano 1 1/2 teaspoons kosher salt 1 bay leaf 4 cups low - sodium chicken stock 2 13.5 - ounce cans cannellini beans, drained and rinsed 1 cup frozen corn Shredded monterey
jack cheese, sliced -
jalapenos, cilantro for serving
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
1 cup Monterey
jack cheese with
jalapeno, shredded plus more for topping (cheddar
cheese would be good too)
Its products incorporate ingredients like bacon and cheddar,
jalapeno and chipotle and Monterey
Jack cheese.
1/2 cup shredded Cheddar
cheese with
jalapeno peppers or Monterey
Jack cheese with
jalapeno peppers
The two new varieties join existing flavours in the Cheez - It Duoz line, including Bacon & Cheddar and
Jalapeno & Cheddar
Jack Cheese.
1 tablespoon olive oil 1 red onion, roughly chopped 1
jalapeno, seeded and minced 2 garlic cloves, minced 2 teaspoons ground cumin 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 - 15 ounce can black beans, rinsed 1 - 15 ounce can diced tomatoes 2 cups chicken or vegetable stock Shredded Monterey
Jack and Cheddar
cheeses, for garnish Crushed tortilla chips, for garnish Chopped fresh cilantro, for garnish
1 1/2 cups (about 6 ounces) shredded
jalapeno Pepper
Jack cheese or substitute Monterey
Jack cheese 1 1/2 cups (about 6 ounces) shredded queso asadero, or substitute mozzarella
cheese 2 1/2 tablespoons cornstarch 1 1/2 cups beer or substitute chicken broth 4 green New Mexico chiles, roasted, peeled, stems and seeds removed, cut in thin strips 3 tablespoons minced onions 1 tablespoon lemon juice 1 teaspoon minced garlic 1/4 teaspoon dried oregano, crumbled 1/2 pound cooked and crumbled chorizo
Topping: 2 cup fiesta blend
cheese (can be cheddar -
jack or any type of Mexican - style blend of shredded
cheese) 1 cup crumbled bacon 1 cup diced green onion 2 whole
jalapenos, diced
16
jalapeno peppers 1/2 cup shredded sharp cheddar
cheese 1/2 cup shredded Monterey
Jack cheese 1 cup canned black beans, drained and rinsed 4 green onions, chopped 4 cloves fresh garlic, minced 1/2 teaspoon ground cumin 3/4 teaspoon chili powder
Macaroni [Water, Enriched Semolina (Durum Wheat Semolina, Ferrous Sulfate, Niacin, Thiamine Mononitrate, Riboflavin, Folic Acid)-RSB-, Enriched Wheat Flour (Wheat Flour, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), Beer (Water, Malted Barley, Corn Syrup, Hops, Salt), Vegetable Oil (Soybean And / Or Canola), Pasteurized Process Monterey
Jack Cheese [Monterey
Jack Cheese (Pasteurized Milk,
Cheese Cultures, Salt, Enzymes), Water, Cream, Sodium Phosphate, Salt], Pasteurized Processed
Cheese Food with Peppers [Monterey
Jack Cheese (Pasteurized Cultured Milk, Salt, Enzymes), Water,
Jalapeno Peppers, Cream, Sodium Phosphate, Salt, Sorbic Acid (Preservative), Oleoresin Capsicum], Water, Yellow Corn Flour, Modified Corn Starch, Enriched Bleached Wheat Flour (Wheat Flour, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid).
Grilled grass - fed steak tips, caramelized onions and mozzarella
cheese with fresh
jalapenos, pepper
jack cheese and chipotle aioli on naan bread
Combine cheddar and Monterey
jack cheese and sprinkle over
jalapenos.
4 cups all purpose flour 2 teaspoons salt 1 1/2 teaspoons sugar 2 teaspoons garlic powder 1 teaspoon dried parsley 1 package (2 1/2 teaspoons) instant active dry yeast 1/3 cup olive oil 1 cup water 1/4 cup milk 2 large or 3 medium
jalapenos, seeded with membranes removed, diced small 1/2 cup shredded parmesan
cheese 3/4 cup shredded cheddar
cheese 3/4 cup shredded Monterey
jack cheese
• 1 tablespoon butter • 2 12 - inch tortillas (the largest kind you can find, usually considered big enough for burritos) • 1/3 cup Monterey
jack cheese, shredded • 1/3 cup cheddar
cheese, shredded • 1/2 large tomato, chopped • 2 teaspoons diced onion • 2 teaspoons diced
jalapeno peppers • 1/4 pound smoked marlin, cut into thin narrow strips • 1/4 teaspoon cilantro • 1/4 teaspoon chipotle powder
seared burger topped with fried jalapeños, pepper
jack cheese and
jalapeno cream
cheese stacked on a warm jalapeño cheddar bun and fully dressed with homemade chipotle mayo, sliced tomato, red onions and spring mix.
Seasonal lunchtime offerings include the Braised Short Rib Sandwich with caramelized onions, pepper
jack cheese and Russian dressing; Country Style Pork Torchon with crispy kale, seasonal greens and sherry vinaigrette and Fried Fish Tacos with cabbage, pickled
jalapeno and chipotle aioli.
Filed Under: Entrees Tagged With: Clean, Comfort Food, Fall, Gluten - Free, Healthy Recipes, Kid - Friendly, Meal Planning, Sauces, Video, Weeknight Dinners, WinterIngredients: chicken, cilantro, corn tortilla, greek yogurt,
jack cheese,
jalapeno, red onion, salsa verde, tomatillos
The first layer is black beans, then Colby
jack cheese, next is the sautéed onions and
jalapeno, then pulled pork and butternut squash, and last is the feta
cheese!