160 baked red peppers monterey jack cheese Recipes

baking potatoes, ground beef, green pepper, chopped, carrot, shredded, onion, chopped, garlic cloves, minced, spaghetti sauce with mushrooms, pepperoni, chopped, dry red wine or reduced-sodium beef broth, minced fresh oregano, salt, shredded reduced-fat colby-monterey jack cheese

vegetable oil , plus, vegetable oil, divided, chopped mushroom, sliced celery, artichoke hearts, drained and chopped, chopped green onion, dried marjoram, crushed, dried oregano, crushed, ground red pepper, garlic, minced, shredded cheddar cheese, shredded monterey jack cheese, eggs, slightly beaten, all-purpose flour, salt, milk

red potatoes, canola oil, shredded monterey jack cheese, sour cream, cream cheese, softened, chopped green onions, dried basil, garlic clove, minced, salt, pepper, sliced bacon, cooked and crumbled

olive oil, diced spanish chorizo, chopped onion, jalapeno pepper, sliced, salt, ground cumin, ground red pepper, garlic cloves, minced, fat-free , lower-sodium chicken broth, no-salt-added black beans, rinsed and drained, chopped seeded tomato, shredded monterey jack cheese, sliced green onions

shredded beef or 2 -3 lbs shredded pork or 2 -3 lbs shredded chicken, cooked, chopped onion, garlic cloves, minced, chipotle chiles, chopped, ground oregano, salt, crushed red pepper flakes, shredded monterey jack cheese, adobo sauce (from chipotles), tortillas (white flour or whole wheat), shredded lettuce, chopped tomato, salsa or picante sauce, sour cream, guacamole, sliced jalapeno, sliced olive, gravy (made from the meat-i make it quite spicy)

eggs, beaten, grated monterey jack cheese or 1 lb grated monterey jack pepper cheese, for a spicer version, cottage cheese, butter or 1/2 cup margarine, melted, flour, baking powder, salt, pepper , to taste, diced green chilies, drained, red bell peppers, chopped or 1 (2 oz) jar pimientos (optional)

zucchini, cubed, eggs, lightly beaten, milk, salt, red pepper, baking powder, flour, chopped fresh parsley, diced green chilies, monterey jack cheese, shredded, oil or 1/2 tsp cooking spray, fine dry breadcrumb, butter or 1 tsp margarine

mild sausage (optional), diced red bell pepper, diced yellow bell pepper, eggs, flour, baking powder, nonfat cottage cheese, grated monterey jack cheese, mild green chilies (do not drain), sour cream, green onion

spaghetti noodles, ground turkey breast, frozen peas (chopped ), frozen broccoli, white onion (chopped ), garlic clove (finely chopped ), diced tomatoes, cream of mushroom soup, monterey jack cheese or 1 1/2 cups mozzarella cheese, water, shredded cheddar cheese, grated parmesan cheese, red pepper flakes (optional)

cream cheese, fresh basil, chopped fine, chopped garlic, salt, white pepper, chopped sun-dried tomatoes, chopped green onions, coarsley chopped and sauteed mushrooms (drain excess moisture), shredded monterey jack cheese or 3/4 lb cheddar cheese

red potatoes ( new potatoes), vegetable oil, shredded monterey jack cheese, sour cream, cream cheese, minced green onions, dried basil, minced garlic, salt, pepper, bacon, cooked and crumbled, crushed garlic flavored pretzels, butter, melted

red potatoes ( new potatoes), vegetable oil, shredded monterey jack cheese, sour cream, cream cheese, minced green onions, dried basil, minced garlic, salt, pepper, bacon, cooked and crumbled, crushed garlic flavored pretzels, butter, melted

chicken breast, taco seasoning, vegetable oil, green bell pepper, chopped, red bell pepper, chopped, onion, chopped, flour tortillas, monterey jack cheese, bacon bits

eggs, milk, sour cream, dijon mustard, garlic salt, red pepper sauce, shredded monterey jack cheese (4 oz), sour cream , if desired, chopped fresh tomato , if desired, chopped green onion , if desired

bacon, chopped and fried to crisp, ground beef, chopped onion, chopped red bell pepper, ears fresh corn , cut off cob, chili powder, worcestershire sauce, salt, honey, tomatoes and green chilies, tomato paste, shredded monterey jack cheese, count) can refrigerated biscuits, melted butter, sour cream, green onion, chopped, reynolds wrap foil

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

all-purpose flour, yellow cornmeal, baking powder, baking soda, salt, canned no-salt-added cream-style corn, nonfat buttermilk, margarine, melted, egg, lightly beaten, egg whites, lightly beaten, chopped, drained, roasted red pepper in water, chopped green chiles, drained, shredded reduced-fat monterey jack cheese, vegetable cooking spray, all-purpose flour

tb butter,melted, fresh baby spinach, shredded reduced-fat cheddar cheese, shredded monterey jack cheese, flour (1-3/4cup), fat free milk, egg substitute, salt, baking powder, dijon mustard, fresh ground black pepper, ground nutmeg, cayenne pepper, crushed red pepper (optional)