2287 corn monterey jack cheese Recipes

corn tortillas, cubed cooked chicken breasts, kidney beans, rinsed & drained, kidney beans, rinsed & drained, salsa, sour cream, green peppers, chopped, sliced ripe olives, drained, shredded cheddar cheese, shredded monterey jack cheese

corn tortillas, cubed cooked chicken, kidney beans, rinsed and drained, kidney beans, rinsed and drained, salsa, green peppers, chopped, sliced ripe olives, shredded monterey jack cheese, shredded, shredded cheddar cheese

corned beef, cooked & chopped, monterey jack cheese, shredded, diced green chilis (i use ortega), flour tortillas

corn tortillas, shredded colby-monterey jack cheese or 4 cups cheddar cheese or 4 cups mexican blend cheese, chopped onion, sliced ripe olives, red enchilada sauce

corn kernels (fresh or frozen ), chopped cilantro, chopped jalapenos, eggs, half-and-half, kosher salt, chopped roasted green chilies, buttery salted crackers like ritz cracker crumbs, melted butter, divided, grated monterey jack cheese or 1/2 cup monterey jack pepper cheese

yellow cornmeal (or white or blue cornmeal), baking soda, all-purpose flour, eggs, fat buttermilk, cream-style corn, margarine, melted or 1/4 cup vegetable oil, green chilies, chopped, well drained, baking powder, low-fat monterey jack cheese, shredded or 1 cup low-fat cheddar cheese, sugar, chili powder, salt (optional)

onion, chopped, butter, divided, sliced fresh mushrooms, sweet red pepper, chopped, salt, pepper, garlic clove, minced, frozen corn, thawed, shredded colby-monterey jack cheese, brown sugar, dry bread crumbs, minced fresh parsley

butter, sugar, eggs, green chilies, seeded and chopped, cream-style corn, monterey jack cheese, shredded, flour, cornmeal, baking powder, salt

corn muffin mix, monterey jack cheese with peppers, shredded, egg, milk, olive oil, cajun vegetables and shrimp

onion, chopped, garlic cloves, minced, butter, chicken broth, chicken breasts, great northern beans or 4 (15 oz) cans white beans with seasoning, drained, mild green chilies, coriander, oregano, cumin, cayenne pepper , if you want real spice, corn (optional), monterey jack cheese, shredded, sour cream, tortilla chips , tostito scoops are awesome for this

monterey jack cheese , shredded (about 2 cups), queso fresco , crumbled (about 1 cup) (see note ), minced fresh cilantro leaves, scallions , sliced thin, juice from 1 lime, chili powder, salt and ground black pepper

vegetable oil, yellow cornmeal, sugar, baking soda, salt, eggs, beaten, buttermilk, cream-style corn, monterey jack cheese, shredded (6-oz), canned jalapeno peppers, diced (or fresh ), butter, melted, pecans, toasted and finely chopped

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.

ears corn on the cob, fresh, olive oil, chili powder, cumin, lime zest, cream, queso blanco cheese , monterey jack or 2 cups any good melting cheese, olive oil, salt and pepper

shredded monterey jack cheese with jalapeno peppers, packaged corn muffin mix, corn kernels, low-fat milk, whole large egg

corn tortillas, monterey jack cheese, grated (or pepper jack), eggs, salt, buttermilk, green chilies, paprika , as a garnish for top

brown sugar, butter, divided, dry bread crumbs, frozen corn, thawed, garlic, minced, minced fresh parsley, onion, chopped, pepper, salt, shredded colby-monterey jack cheese, sliced fresh mushrooms, sweet red pepper, chopped