1 can Rotel tomatoes and green chilies 8 ounces cream cheese, full fat 1
pound pepper jack cheese 8 ounces sour cream, full fat 3/4 cup whole milk (or half & half)
Not exact matches
Burgers -1
pound of ground beef (I bought 83 % lean, 17 % fat)-1 large chipotle
pepper, finely chopped, about a tablespoon of reserved adobo sauce -1 / 2 tsp cumin -1 / 2 tsp garlic powder -1 / 2 tsp each salt &
pepper -
Pepper jack cheese - Red onion, thinly sliced into rings -3 jalapeños, sliced - honey - Slider buns
Pimento Mac &
Cheese Serves 6 1/3 cup panko breadcrumbs 2 tablespoons butter, melted 1/4 teaspoon salt 1 pound pasta, I used cavatappi because the shape gives me life 5 tablespoons unsalted butter 5 tablespoons flour 2 1/2 cups whole milk 1/4 teaspoon black pepper 1 - 2 teaspoons salt 8 oz sharp cheddar cheese, shredded 8 oz monterey jack cheese, shredded 6 oz diced pimentos, drained (or 2 jalapeños, seeded and diced if you want to go with the
Cheese Serves 6 1/3 cup panko breadcrumbs 2 tablespoons butter, melted 1/4 teaspoon salt 1
pound pasta, I used cavatappi because the shape gives me life 5 tablespoons unsalted butter 5 tablespoons flour 2 1/2 cups whole milk 1/4 teaspoon black
pepper 1 - 2 teaspoons salt 8 oz sharp cheddar
cheese, shredded 8 oz monterey jack cheese, shredded 6 oz diced pimentos, drained (or 2 jalapeños, seeded and diced if you want to go with the
cheese, shredded 8 oz monterey
jack cheese, shredded 6 oz diced pimentos, drained (or 2 jalapeños, seeded and diced if you want to go with the
cheese, shredded 6 oz diced pimentos, drained (or 2 jalapeños, seeded and diced if you want to go with the book!)
Ø Smoky Chile Burger — We've spiced up our gourmet burger line - up with this half -
pound burger topped with melted Pepper
Jack cheese, fresh mushrooms, fire - roasted jalapeño and Serrano
peppers.
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)
1 1/2
pounds ground chuck 1/2 cup finely chopped red onion 1/2 cup finely chopped red or green sweet bell
pepper 1/2 cup shredded Monterey
Jack or Jalapeño
Jack cheese 1/4 cup finely minced Jalapeño chiles 2 tablespoons Worcestershire sauce 1 teaspoon freshly ground black
pepper 1/2 teaspoon ground cumin Barbecue Burger Glaze (see below) Four Miami onion rolls, split
1
pound pasta (corkscrews, shells, tubes, bow ties, or your favorite shape) 1 large red bell
pepper, chopped 1 large green bell
pepper, chopped 1/2 english cucumber, chopped 1 basket cherry tomatoes, halved or quartered 1 12 - ounce jar marinated artichoke hearts, chopped 6 ounces kalamata olive, pitted and chopped 1/4
pound monterey
jack cheese, cubed Salt and
pepper to taste
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)
1 tablespoon canola oil 1 medium white onion, roughly chopped 1 garlic clove, minced 2 teaspoons ground cumin 1 teaspoon chili powder 1/4 teaspoon ground coriander 1 teaspoon kosher salt 1/4 teaspoon black
pepper 1
pound ground beef 1 -14-1 / 2 ounce can diced tomatoes 8 hard taco shells Toppings: chopped lettuce, sour cream, Cheddar and Monterey
Jack cheese
It also has chicken, cream, and 2
pounds of
pepper jack cheese in it.
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)
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
Beginning Saturday, July 1, Walk - On's is debuting the Red, White and Que Burger — a half -
pound burger patty topped with barbecue pulled chicken, spicy coleslaw,
pepper jack cheese and fried pickles on a toasted brioche bun.
• 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
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)
2 cups Daiya shredded cheddar
cheese 2 cups Daiya Pepper Jack cheese 1/2 cup Daiya cheddar cheese (for top of mac dish) 1 cup of Vegan Parmesan Cheese 3 cups of plant milk (I used Almond) 4 Tbsp of Vegan butter (I used Earth Balance) 1/2 cup of Vegan bouillon broth 4 Tbsp Flour all purpose 1/4 Tbsp hot sauce 1 pound of Muellers Campanella noodles (Elbow works just as well) salt and pepper to
cheese 2 cups Daiya
Pepper Jack cheese 1/2 cup Daiya cheddar cheese (for top of mac dish) 1 cup of Vegan Parmesan Cheese 3 cups of plant milk (I used Almond) 4 Tbsp of Vegan butter (I used Earth Balance) 1/2 cup of Vegan bouillon broth 4 Tbsp Flour all purpose 1/4 Tbsp hot sauce 1 pound of Muellers Campanella noodles (Elbow works just as well) salt and pepper to
cheese 1/2 cup Daiya cheddar
cheese (for top of mac dish) 1 cup of Vegan Parmesan Cheese 3 cups of plant milk (I used Almond) 4 Tbsp of Vegan butter (I used Earth Balance) 1/2 cup of Vegan bouillon broth 4 Tbsp Flour all purpose 1/4 Tbsp hot sauce 1 pound of Muellers Campanella noodles (Elbow works just as well) salt and pepper to
cheese (for top of mac dish) 1 cup of Vegan Parmesan
Cheese 3 cups of plant milk (I used Almond) 4 Tbsp of Vegan butter (I used Earth Balance) 1/2 cup of Vegan bouillon broth 4 Tbsp Flour all purpose 1/4 Tbsp hot sauce 1 pound of Muellers Campanella noodles (Elbow works just as well) salt and pepper to
Cheese 3 cups of plant milk (I used Almond) 4 Tbsp of Vegan butter (I used Earth Balance) 1/2 cup of Vegan bouillon broth 4 Tbsp Flour all purpose 1/4 Tbsp hot sauce 1
pound of Muellers Campanella noodles (Elbow works just as well) salt and
pepper to taste