1353 chile jack cheese Recipes

ground beef, chopped onion, salt, black pepper, chopped green chilies, shredded monterey jack cheese, milk, flour, salt, black pepper, eggs, beaten, green hot pepper sauce

ground chicken, chopped onion, cumin, oregano, garlic powder, salt, pepper, fat-free refried beans, whole green chilies, colby-monterey jack cheese, corn, drained, flour, salt, skim milk, hot sauce, eggs, lightly beaten, egg whites

whole green chilies, grated monterey jack cheese, eggs, milk, salt and pepper

chopped green chilies, drained, bread, monterey jack cheese, eggs, milk, butter or 2 -4 tbsp margarine

poblano peppers, monterey jack cheese, shredded (or cubed ), egg, separated, whole wheat pastry flour (or your choice flour), fresh tomato, diced, ground pork, grapeseed oil, for frying, toothpick

butter or vegetable oil, for baking dish, penne, flagship cheese sauce, cheddar cheese, grated (1/4 cup), gruyere cheese, grated (1/4 cup), chipotle chile powder, flagship cheese sauce, unsalted butter, all-purpose flour, milk, cheddar cheese , preferably flagship, grated (about 3 1/2 cups), jack cheese , preferably just jack, grated (about 1/2 cup), coarse salt, chipotle chile powder, garlic powder

wonton wrappers, whole green chilies (canned or roasted, seeds removed), monterey jack cheese (cut into 1/2 to 1 1/2 inch strips)

green chilies , from a can, monterey jack cheese, grated, eggs, well beaten, butter, melted, salt, fresh ground pepper, cumin, butter , for greasing baking dish

vegetable oil, fideos (broken in 1-inch pieces) or 2 2/3 cups vermicelli (broken in 1-inch pieces), onion, coarsely chopped, garlic cloves, minced, green chili, diced, fresh tomato, coarsely chopped, chicken broth, chicken, cooked and diced, salt & freshly ground black pepper, to taste, fresh cilantro leaves, minced (optional), monterey jack cheese, grated (optional)

poblano chile peppers, tomatoes, cored and coarsely chopped, white onion, chopped, garlic, chopped, extra-virgin olive oil, kosher salt and freshly ground pepper, shredded monterey jack cheese, dried oregano, preferably mexican, egg whites plus 1 egg yolk, at room temperature, vegetable oil, for frying, all-purpose flour , for dredging

poblano peppers, eggs, yolks and whites separated, all-purpose flour, kosher salt and freshly ground black pepper, shredded jack cheese, fresh corn (or frozen if unavailable), vegetable oil, for frying, chile relleno tomato sauce , for serving, recipe follows, olive oil, yellow onion, chopped, ground cumin, cayenne pepper, garlic, chicken stock, whole tomatoes, roughly chopped (juice included), fresh cilantro leaves, white wine vinegar, kosher salt and freshly ground black pepper

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.

pam cooking spray, eggs, separated, all-purpose flour, diced green chilies, rosarita vegetarian refried beans, onion, chopped finely, salsa verde, monterey jack pepper cheese or 2 cups monterey jack cheese, shredded

whole fresh poblano chile, chopped fresh poblano chile, vegetable oil, chopped red bell pepper, chopped red onion, garlic clove, minced, fresh corn kernels or 1/2 cup thawed frozen corn kernels, whipping cream, freshly cooked macaroni (about 2/3 cup. dried ), grated monterey jack pepper cheese (hot pepper monterey jack cheese), salt , to taste, ground black pepper , to taste

chicken stock , roasted vegetable stock, or as a last resort water, salt, coarse (polenta ) cornmeal (not instant or prepared), scotch bonnet chile (habanero), pricked several times with a fork, unsalted butter , plus a bit more for brushing, minced yellow onion, chopped green chiles, lightly drained, generous tbsp chopped cilantro, cayenne pepper to taste, kosher salt and fresh ground black pepper, buttermilk, extra-large eggs, lightly beaten, cream style corn, whole kernel corn, drained, ground cornmeal, monterey jack or pepper jack cheese, grated or shredded (about 1 1/2 packed cups)

mild to medium chile peppers , such as moderate heat poblano or mild italian cubanelle, extra-virgin olive oil , plus some for drizzling, garlic, cracked, triple washed spinach, stems removed and coarsely chopped, salt and pepper, beef broth or chicken broth, leftover spanish style beef and rice, tomato sauce, shredded monterey jack , smoked cheddar or pepper jack cheese

unsalted butter, chopped white onions, garlic cloves, minced, fresh anaheim chiles (about 6 large), seeded, chopped (scant 4 cups), fresh poblano chiles, seeded, chopped (about 3 cups), fresh jalapeno chiles, seeded (if desired), chopped (about 1 cup), ground new mexico chiles, coarse kosher salt, freshly ground black pepper, dried oregano, ground cumin, chopped fresh cilantro, monterey jack cheese, cut into 1/3-inch cubes (optional), eggs, low-salt chicken broth, ingredient info : look for anaheim chiles (california chiles), poblano chiles (a.k.a. pasillas), and ground new mexico chiles at some supermarkets and at latin markets.

cream cheese, softened, egg yolk, raw, green onion, chopped, monterey jack cheese, shredded, anaheim chilies or 4 poblano chiles, 5 to 6 inches long, wine vinegar, olive oil, whole cumin seeds, garlic, lightly crushed, sugar, salt, salsa , commercial or homemade, monterey jack cheese, shredded, ground beef, french rolls, split and toasted