Sentences with phrase «used pepper jack cheese»

I used pepper jack cheese for an added kick!

Not exact matches

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..

We used pepper Jack on top of our stuffed sweet potatoes, but cheddar, Monterey Jack or even Parmesan cheese would work just as well.

For the cheese, I used cheddar but colby or pepper jack would be delicious as well.

Not into mozzarella - live dangerously and use pepper jack slices or a wonderful variety of Mexican cheese.

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!)

If you can't find Northwoods Jalapeño Jack cheese, you can use regular pepper jack to make the cheese saJack cheese, you can use regular pepper jack to make the cheese sajack to make the cheese sauce.

4 - 5 orange bell peppers 1 cup dry quinoa + 2 cups water 1 15oz can unsweetened corn kernels 1 15oz can low sodium black beans 1 4oz can diced green chiles 1/2 cup diced tomatoes 1/2 yellow onion 1/2 cup shredded pepper jack cheese 1 Tbsp Southwest / Fajita seasoning (I used Mccormick Salt - Free Southwest)

freshly ground black pepper 2 cups shredded cheese (Monterey Jack, Colby Jack, Pepper Jack, etc.), divided 8 9 - inch whole wheat flour tortillas (or more if you want to use small corn tortillas) 1 cup whole milk (low - fat would probably work) 2 tsp.

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

I have made Jalapeno - Pepper Jack using 1 - 2 sliced whole, fresh jalapenos & 1/2 cup shredded pepper jack cheJack using 1 - 2 sliced whole, fresh jalapenos & 1/2 cup shredded pepper jack chejack cheese.

I used Texas toast instead of croutons, did not add pepper flakes, used Italian seasoning instead of basil, and used Colby jack cheese on my first cheese level and mozzarella cheese on top.

I haven't found reduced fat pepper jack, so I used a reduced fat Mexican Cheese blend, and the whole (small) can of diced green chiles.

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).

I didn't use pepper jack, just a bag of shredded «mexican blend» cheeses and medium salsa.

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

2 cups shredded vegan cheddar, jack, or pepper jack cheese (or a blend; I use Daiya pepper jack), divided

Vegan goat cheese in our area is expensive, so I used a combination of Tofutti cream cheese and Daiya pepper jack flavored shreds.

Last night I kicked them up a bit... I used queso fresco chipotle laughing cow cheese, added sriracha to the frank» hot sauce and covered them with pepper jack cheese.

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.

Cheese sauce notes: I used garlic chili pepper cheddar for the sauce, but regular sharp cheddar, pepperjack, or even monterey jack would work well.

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.

1 cup teff 4 cups water 1/2 tsp kosher salt 1 tbs butter 1/4 cup Parmesan 2 zucchini chopped in to bite size pieces 4 cloves of garlic finely chopped olive oil 1 medium tomato chopped 2 tbs basil chiffonade Salt and pepper 1/2 cup cheese (I used Monterrey jack although Cheddar or Gruyere would work lovely)

The only change I made was using Mexican Shredded cheese in place of the pepper jack so it wouldn't be too spicy for my kids.

I used the mild Ro - Tel and it was just the right amount of heat for me with the Cabot pepper jack cheese.

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.

Usually I use a sharp cheddar and monterrey jack cheese combo, but the pepper jack cheese tasted amazing.

I used some Buffalo Wild Wings Spicy garlic sauce, added a little avocado and replaced the blue cheese with cream cheese in some and pepper jack in others.

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.

2 oz finely shredded cheese of choice (use a medium - softness cheese like mozzarella, cheddar, colby jack, pepper jack, etc)

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)

Cover with pepper jack cheese slices and then dollop white bean hummus all around, using spoon to spread.

Distribute the finished cheese evenly into each pepper and use a spoon or fork to press some of the cheese into Jack's face.

I used a combo of colby jack and pepper jack cheeses.

That is my go to brand of cheese, their pepper jack, colby jack and swiss we use quite often for our sandwiches!

(Take my advice and try not to use a clear lid because once you see that cheese starting to melt it gets way too tempting...) Here I used sliced provolone, but you could also use mozzarella, pepper jack, etc..

I made these tonight following the recipe exactly as written except using Monterey pepper jack cheese, and they were great, definitely moreish.

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 tocheese 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 tocheese 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 tocheese (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 toCheese 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