1140 breast pepper jack Recipes

vegetable oil, plus more for frying, onions, chopped, garlic cloves, minced, coarse kosher salt, ground cumin, red chili pepper flakes, reduced-sodium chicken broth, diced tomatoes, limes , juice of, corn tortillas, cut into 1/4-in .-thick strips (see notes ), chicken breasts, boneless and skinless cut into 1/4-in .-thick strips, chopped fresh cilantro, sliced avocados , sour cream, grated monterey jack cheese, additional chopped cilantro, and or sliced green onion, for topping

boneless skinless chicken breasts, green chilies, monterey jack cheese or 2 oz jalapeno jack cheese, cut into 4 strips, breadcrumbs, parmesan cheese or 1/4 cup romano cheese, grated, chili powder, cumin, salt, pepper (to taste), butter or 3 tbsp margarine, melted, salsa

boneless skinless chicken breasts, cubed, chicken broth, water, chili powder, frozen corn, salsa, shredded monterey jack cheese or pepper jack cheese, optional

chicken breast halves, poached & chopped, olive oil, onion, finely chopped, carrot, finely chopped, celery, finely chopped (use mainly the leaves), garlic cloves, minced, water (strained poaching liquid from chicken is best), tomatoes, chopped (cento), lime , juice of, oregano, dried, cumin powder, dried dried chipotle powder, salt, basil, dried, corn tortilla strips, crushed in food processor (mission brand), milk (optional), monterey jack cheese, shredded (or pepper jack), sharp cheddar cheese, shredded

boneless pork chops or 3 chicken breasts, cut into bite size pieces, olive oil, onion, chopped, stalks celery, sliced, chicken broth, great northern beans, drained, diced green chilies, drained, minced fresh cilantro or 1/8 cup dried cilantro, chili powder, i like more, ground cumin, i like more, ground black pepper, cornbread mix, shredded monterey jack cheese or 4 tbsp shredded cheddar cheese

skinless, boneless chicken breast halves, shredded colby-monterey jack cheese, chopped green chile peppers, drained (optional), flour tortillas, cream of chicken soup, half and half, chicken broth, shredded colby-monterey jack cheese, divided

head broccoli, chopped, cooked, chicken breasts, diced, cooked, bacon, chopped, cooked, sour cream, cream cheese, monterey jack cheese, grated, chicken stock, milk, ground pepper, garlic powder, monterey jack and cheddar cheese blend, grated, parmesan cheese, bacon grease , reserved (optional)

boneless skinless chicken breasts, cut into 1/2-inch cubes, potatoes, cut into 1/2-inch cubes (i leave the skin on ), olive oil, salt, fresh ground pepper, paprika, garlic powder, hot sauce, fiesta mexican blend cheese or 2 cups monterey jack and cheddar cheese blend, crumbled cooked bacon, diced green onion

whole jalapenos , roasted, skinless, cut in half and deseeded, chicken breast halves, boneless and skinless (about 4 oz each), garlic salt, fresh cracked pepper, colby cheese or 4 oz monterey jack cheese or 4 oz gouda cheese, cut into 4 pieces, bacon

flour tortillas , cut into thin strips, onion powder (a palmful), garlic powder (a palmful), ground cumin (a palmful), ground cinnamon, chili powder (a palmful), dried oregano, salt & fresh ground pepper, boneless skinless chicken breasts or 2 lbs boneless pork chops or 2 lbs sirloin steaks, oil, divided, lager beer, red bell peppers, seeded and thinly sliced, red onions, thinly sliced, garlic cloves, finely chopped, limes , juice of, chopped cilantro or 1/4 cup flat leaf parsley, shredded monterey jack pepper cheese, sour cream, to garnish, salsa, to garnish

cream cheese, softened (we use light), dried dill or 1 tsp fresh dill, chopped, garlic clove, pressed, salt, fresh ground black pepper, refrigerated crescent dinner rolls, chicken breast (left over roasted chicken, or canned chicken), cheese (we use mozzarella, but jack, cheddar or mixed is great too), cannellini beans, drained, cucumber, roma tomatoes (grape tomatoes are good too), head fresh lettuce, avocado

olive oil flavored cooking spray (5 1-second sprays per serving), boneless skinless chicken breasts, canned black beans, rinsed and drained, nonfat sour cream, shredded reduced-fat monterey jack cheese or 2 cups shredded mexican blend cheese, chopped green chilies , two 4-oz cans, ground cumin, black pepper, corn tortillas , cut into 2-inch strips, salsa (mild, medium or hot )

pepperoncini, drained, boneless skinless chicken breasts, cooked and cut into 24 pieces, monterey jack cheese or pepper jack cheese (about 1-1/2 inches x 1/4 inch x 1/8 inch), sheets phyllo dough, (14 inches x 9 inches), refrigerated butter-flavored spray, melted butter, whole chives , optional

southwestern eggrolls, chicken breast fillet, vegetable oi, minced red bell pepper, minced green onion, frozen corn, canned black beans, rinsed and drained, frozen spinach, thawed and drained, diced, canned jalapeno peppers, minced fresh parsley, cumin, chili powder, salt, cayenne pepper, shredded monterey jack cheese, five 7-inch flour tortillas, avocado-ranch dipping sauce, smashed , fresh avocado (about half of an avocado), mayonnaise, sour cream, buttermilk, white vinegar, salt, dried parsley, onion powder, dried dill weed, garlic powder, pepper, chopped tomato, chopped onion, preheat barbecue grill to high heat., rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. lightly salt and pepper each side of the chicken while it cooks. set chicken aside until it cools down enough to handle., preheat 1 tbsp of vegetable oil in a medium-size skillet over medium-high heat ., add the red pepper and onion to the pan and saute for a couple minutes until tender., dice the cooked chicken into small cubes and add it to the pan. add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. cook for another 4 minutes. stir well so that the spinach separates and is incorporated into the mixture., pan from the heat and add the cheese. stir until the cheese is melted ., wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot., spoon approximately 1-fifth of the mixture into the center of a tortilla. fold in the ends and then roll the tortilla over the mixture. roll the tortilla very tight, then pierce with a toothpick to hold together. repeat with the remaining ingredients until you have five egg rolls. arrange the egg rolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. overnight is best., while the egg rolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl., preheat 4-6 cups of oil to 375 degrees ., deep fry the egg rolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes., egg roll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. garnish the dipping sauce with the chopped tomato and onion.

sour cream, salsa, cooked chicken (i use about 1-2 frozen chicken breasts), flour tortillas , 10-inch, shredded cheddar cheese (i also like to use colby jack or a taco blend), black beans, corn, chopped bell pepper (red, yellow , orange, and or or green), chopped green onion

chicken bouillon cubes, water, butter, boneless skinless chicken breasts, cut into small bite size pieces, onion, chopped, garlic cloves, diced, bell pepper, chopped, cumin, mexican oregano, diced fire roasted tomatoes, diced fire roasted green chilis, creamed corn, frozen corn, water, half-and-half, jalapeno jack cheese, grated, monterey jack cheese, grated, mexican hot sauce

canola or olive oil, plus 3 tablespoons, chopped red onion, ground cumin, chopped garlic, freshly ground black pepper, kosher salt, cayenne pepper (less than 1/8 tsp), granulated garlic, chopped fresh cilantro leaves, half breasts ) boneless skinless chicken breast; sliced, completely in half making 4 pieces, tequila, shredded colby jack cheese, red onion, diced (use remainder of onion for marinade), green bell pepper, diced, red bell pepper, diced, whole green onion, chopped, curly mexican pepper or cubano, diced, fresh cilantro leaves, salsa picante, sour cream , in a squeeze bottle, sliced black olives, lemon and lime, cut in thin wedges

buttermilk, mayonnaise, sour cream, sliced fresh chives, hot sauce , to taste, kosher salt, fresh ground black pepper , to taste, buttermilk, hot sauce, kosher salt, fresh ground black pepper, boneless skinless chicken breasts or 1 lb boneless skinless chicken breast, canola oil, for frying, panko breadcrumbs, all-purpose flour, granulated garlic, tortillas (warmed ), head iceberg lettuce, shredded or 2 cups shredded iceberg lettuce, tomatoes, thinly sliced, shredded monterey jack cheese, shredded cheddar cheese, pickled jalapeno pepper (optional)