Smack yo mama Tex - Mex scramble 5 eggs 2 Tbsp water 1/8 cup chopped green pepper 1/8 cup chopped red onion 2 cherry tomatoes, diced 1/2 cup frozen spinach, thawed and drained 5 jalapeno pepper slices, chopped 1
slice pepper jack cheese (or cheddar) 2 Tbsp Pace Salsa
Add some flavor to your traditional deli turkey sandwich with thinly
sliced pepper jack cheese, avocado and onions!
Not exact matches
8
slices Triple Cheese Bread Melted butter 8
slices Tillamook Colby
Jack Cheese 2 fire roasted red bell
peppers, halved (jarred is fine) 4 to 8
slices Ibérico Ham
- When you think the burgers are about done, take them out and place small
slices of
pepper jack over each patty.
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
Ingredients (Serves 4) 2 poblano
peppers, cut in half lengthwise and seeds removed 1 can lump crab meat, drained 1 cup of my famous corn salsa (or store bought corn salsa) 1/2 cup chopped cilantro 1 clove garlic, minced 2 cups cooked yellow rice 2 oz shredded cheddar cheese 2 oz shredded
pepper jack cheese 4 oz
pepper jack cheese,
sliced
Not into mozzarella - live dangerously and use
pepper jack slices or a wonderful variety of Mexican cheese.
If you wan na go all out, I think these would be on another level of amazingness topped with a
slice of
pepper jack cheese.
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).
I added a
slice of Sargento ultra thin
pepper jack cheese to each of mine.
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.
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.
4 (12 - ounce) bags of frozen corn, thawed 1 1/2 cups half and half 1 large onion, chopped 1/4 cup Cabot Unsalted Butter, diced into 1/4 ″ cubes 1 teaspoon brown sugar 2 teaspoons Cajun seasoning 1/4 teaspoon black
pepper 5
slices thick cut bacon 3 ounces Cabot
Pepper Jack (about 3/4 cup) 1 medium tomato, chopped 2 tablespoons fresh snipped parsley 1 teaspoon red wine vinegar ⅛ teaspoon sugar
I used that as the inspiration and did layers of a tiny bit of alfredo, Cajun - spiced chicken, red bell
pepper and a thin
slice of
pepper -
jack.
Served it with
pepper jack grated cheese, avocado
slices, chopped green onions and a dollop of sour cream and I am SO full!
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.
Place the
slices of cheddar jalapeno or
pepper jack cheese on top of your Chipotle Lime Chicken Fajita Sliders.
can of crescent rolls (I used reduced fat) 8 - 10
slices of bacon, fried and crumbled OR your choice of breakfast meat (ham, sausage, etc.) 6 - 8 eggs, beaten 2 cups shredded cheese (
jack, cheddar, colby — whatever you have on hand) 2 - 3 tbsp milk salt and
pepper, to taste cooking spray
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.
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
Tony Franks: Reduced passata and caramelised onion sauce, pieces of smoked garlic, chopped black and green olives, fine
slices of sun dried tomato and roasted red and green
peppers, topped with Monterey
Jack and Mozzarella cheese
You could use a plant - based cheese with vegan butter to make the sandwich vegan or for vegetarian use your favorite
sliced cheese like a
pepper jack or provolone.
On the other side of the flatbread, layer the
pepper jack cheese, jalapeño, chicken breast, avocado
slices, and half of peach
slices.
whole wheat tortillas olive oil, butter, or cooking spray fresh spinach, chopped red onion, diced (or green onion) roasted red
pepper, chopped (or tomatoes or sun - dried tomatoes)
sliced black olives (or kalamata) chicken, chopped or shredded (optional) mozzarella or Monterey
Jack, grated feta, crumbled pinch oregano pinch crushed red
pepper flakes hummus, tzatziki, or tahini sauce, for serving
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)
2 La Tortilla Factory Low Carb, High Fiber Tortillas, Made With Whole Wheat, Large Size 4
slices deli -
sliced roasted turkey breast 4
slices deli -
sliced ham 2
slices low - fat Cheddar cheese 2
slices low - fat Monterey
Jack cheese 1 cup mixed baby greens 4
slices roasted red
pepper salt and
pepper to taste
Top with remaining
pepper jack and bread
slice.
This version is stacked high with rich gorgonzola and spicy
pepper jack cheeses, crispy bacon and the sweet surprise of apple
slices.
We both used sourdough bread, thick cut Applewood smoked bacon, and
pepper jelly, but where he wanted deli
sliced colby -
jack, I wanted scoops of good ole fashioned pimento cheese.
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
Assemble the quesadillas: flour tortilla, 2
slices of
pepper jack, flakes of cooked salmon, a spoonful of corn and
peppers, covered with colby
jack cheese, additional tortilla.
ingredients SAUCE: 1/4 cup cilantro (chopped) 2 tablespoons olive oil 3 tablespoons mayonnaise 1 head garlic (peeled, roasted) BURGERS: 3 and 3/4 cup red kidney beans (drained, rinsed) 3 tablespoons olive oil (divided) 1 teaspoon garlic (peeled, minced) 1 shallot (peeled, finely diced) 1 cup green bell
pepper (stemmed, seeded, finely chopped) 2 teaspoons chili powder 1/4 teaspoon cayenne 1 large egg (beaten) 1/2 cup bread crumbs 4
slices Monterey
Jack cheese TO ASSEMBLE: 1 tablespoon olive oil (divided, plus more if needed) 4 whole wheat burger buns 1 head green lettuce (leaves picked) 1 red onion (peeled, thinly shaved) 1 avocado (peeled, pitted, thinly
sliced)
Sliced Roast Beef, pepper jack cheese, avocado, tomatoes, red onion, pepperoncini, mayonnaise, and spicy creole mustard served on sliced sourdough
Sliced Roast Beef,
pepper jack cheese, avocado, tomatoes, red onion, pepperoncini, mayonnaise, and spicy creole mustard served on
sliced sourdough
sliced sourdough bread.
1 1/2 pounds ground turkey 1/2 cup Cabot Plain Lowfat Greek Yogurt or Cabot Plain Greek Yogurt, plus more for buns 1 tablespoon Worcestershire sauce 1/2 teaspoon ground red
pepper (cayenne) 1 shallot, finely diced Cooking spray Cabot Habanero Cheddar, Cabot Jalapeno Light Cheddar, or Cabot
Pepper Jack,
sliced (about 6 ounces) 6 whole wheat hamburger buns Baby spinach,
sliced avocado and
sliced tomato
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
I also like to put a
slice of
pepper jack cheese.
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
5 pork chops about 1/4 to 1/2 inch thick 20 oz can of pineapple
slices with juice, chop pineapple in a food processor 32 oz beef stock 1/3 to 1/2 cup molasses 1 to 1 1/2 cups
Jack Daniels bourbon whiskey 1 cup packed brown sugar 1 tsp fresh ground mustard seed 2 tablespoons of butter salt and
pepper
Cover with
pepper jack cheese
slices and then dollop white bean hummus all around, using spoon to spread.
4 pasilla
peppers, halved lengthwise and gutted 8
slices of Pepper
Jack cheese 1 1/2 to 2 cups of guacamole
Serving suggestions: avocado
slices, salsa, hot sauce (pretty much a given with any hash), shredded
pepper jack or sharp cheddar cheese, sour cream or Greek yogurt, and of course, plenty of buttered toast.
For the stuffed pasilla chiles: 4 pasilla
peppers, halved lengthwise and gutted 8
slices of Pepper
Jack cheese 1 1/2 to 2 cups of guacamole
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.
4 whole wheat tortillas Monterey
Jack cheese with jalapeño
peppers, shredded skinless, boneless rotisserie chicken breast, chopped firm ripe peaches, thinly
sliced fresh cilantro, chopped chives, chopped
Top each chicken breast with the creamed spinach, chopped cooked bacon, cooked mushrooms and broken
slices of
pepper jack cheese.
The Bomb was served on a poor boy type bun, with lengthwise
sliced Italian sausages,
pepper jack cheese, red sauce, wrapped in foil and toasted.
Add tomato sauce to pan around
peppers; cover each
pepper with 1/2
slice Monterey
Jack.