621 corn red monterey jack cheese Recipes

jalapeno peppers, red bell pepper, ears corn on the cob, corn tortillas , cut into 1/2-inch-thick strips, kosher salt, divided, garlic cloves, minced and divided, panko (japanese breadcrumbs), ground sirloin, egg, lightly beaten, chipotle chile , canned in adobo sauce, minced, olive oil, chopped onion, cubed red potatoes, thick) slices carrot, fat-free , lower-sodium chicken broth, water, shredded monterey jack cheese, shredded extra-sharp cheddar cheese, chopped fresh cilantro

cooked chicken, shredded, red onions, sliced, frozen corn kernels, thawed, sour cream, fresh cilantro, chopped, ground cumin, monterey jack pepper cheese, hot and grated (about 8 oz), salsa , purchased thick and chunky mild, red enchilada sauce, corn tortillas

chicken broth (swanson is best), diced tomatoes , with juice, water, dark red kidney beans or 1 cup black beans, with liquid, yellow frozen corn kernels, frozen cut green beans, diced green chilies, diced spanish onion, tomato sauce, corn tortillas, chili powder, garlic powder, grated cheddar cheese or 1 cup monterey jack cheese, blend, crumbled corn tortilla chips

onion, chopped, olive oil, garlic cloves, chopped, dried oregano, black beans, drained and rinsed, chipotle chile in adobo, adobo sauce, kosher salt, chicken broth, asadero cheese or 1/2 cup monterey jack cheese, shredded, corn tortillas, olive oil, salsa verde, queso fresco or 1/2 cup feta cheese, crumbled, dried ancho chili peppers (red anaheim) or 6 dried new mexico chiles (red anaheim), apple cider vinegar, garlic cloves, peeled, salt, cumin seed, dried oregano, ground black pepper, ground coriander, ground cinnamon

all-purpose flour, chili powder, dried oregano, milk, garlic clove, minced, tomato paste, monterey jack cheese or 1 1/2 cups tex-mex cheese, shredded, divided, baked corn tortilla chips (or scoops), cooked chicken, shredded, tomatoes, chopped, sweet red pepper, diced, corn kernel (optional), light sour cream , for serving

cider vinegar, honey, cumin, salt, olive oil, boneless skinless chicken breasts , cut into 2-inch strips, garlic salt, frozen corn, thawed, chopped plum tomato, black beans, rinsed and drained, green onions, chopped, red bell pepper, chopped, lettuce (bagged mix), avocados, peeled and chopped, monterey jack cheese, shredded, corn chips, slightly crushed (blue corn), sour cream, thick & chunky salsa

lean ground turkey, onion, chopped, garlic clove, minced, frozen corn kernels, red bell pepper, chopped, green bell pepper, chopped, crushed tomatoes, black beans, rinsed and drained, tomato sauce, chili seasoning mix, salt, shredded colby-monterey jack cheese, blend, chopped red onion, sour cream, jalapeno pepper, salsa, fritos corn chips

boneless skinless chicken breast, cut into 1 1/2 pieces, garlic, minced, onion, chopped, vegetable oil cooking spray, sweet kernel corn, tomato sauce, red pepper, chopped, jalapeno peppers, finely chopped (optional), ground cumin, hot chili sauce (use more or less it s up to you), allspice, fresh cilantro, chopped, salt and pepper, roma tomatoes, chopped, monterey jack cheese or 1 1/2 cups mozzarella cheese, grated, tortillas (i use corn but use your favorite, the number of depends on the size of your , you)

cooking oil (i use grapeseed), yellow onion, finely diced, ground turkey, salt, pepper, enchilada sauce (red, mild ), green chilies, diced, black olives, sliced, drained, frozen corn, cheddar cheese, grated, monterey jack cheese, grated, corn tortillas

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.

olive oil, crookneck yellow squash (diced ), sweet potato (diced ), corn kernel, garlic cloves, red bell pepper (diced ), salt, fresh ground pepper, red onion (chopped ), tomato (seeded and diced ), ground cumin (divided ), chili powder, coriander (optional), spinach leaves (whole, chopped , about 1/4 bag baby spinach leaves), chopped green chili peppers (such as ortega), chopped fresh cilantro (optional), corn tortillas, queso fresco or 4 oz farmer cheese, crumbled and divided, monterey jack cheese (shredded ), flour, chili powder, dried chipotle powder (or to taste), tomato sauce, vegetable broth

fermented black beans, rinsed and minced, garlic, minced, chopped jalapenos, chopped serranos, ground pork, cilantro, washed, dried , picked, and chopped, grated mexican cheese , such as manchego or monterey jack, poblanos , blackened, peeled, seeds removed, slit up 1 side, and ready to stuff, salt and black pepper, corn oil, to cook, cooked long grain rice with a pinch of turmeric, corn tempura batter , recipe follows, bandera sauce red , recipe follows, bandera sauce green , recipe follows, cilantro crema , recipe follows, cilantro sprigs, for garnish, corn meal, rice flour, ice cold sparkling water, tomatoes , blackened on dry skillet and peeled, garlic , toasted in dry skillet, chipotle peppers , toasted whole in dry skillet, salt, black pepper, onion, sliced, garlic, green jalapenos , roasted, de-seeded, de-stemmed, chicken stock, corn oil, to cook, salt and black pepper, sour cream, chopped cilantro, lime, juiced, salt, pepper, cilantro, for garnish

dried corn husks or 14 9 inch pieces aluminum foil, chicken broth, canned cream-style corn, milk, masa harina, poblano chiles, red bell pepper, olive oil, chopped onion, chopped garlic, peeled and deveined uncooked shrimp, chopped, lard or 1/2 cup butter or 1/2 cup shortening, baking powder, salt, sugar, coarsely grated chihuahua cheese or 1 cup muenster cheese or 1 cup monterey jack cheese (see note), coarsely grated queso fresco or 1/2 cup crumbled mild feta cheese (see note), guacamole , optional

prepared cornbread (9x9-inch pan size), corn, monterey jack pepper cheese, diced, red sweet bell pepper, chopped, mild ortega chilies, green onions, diced (light green parts included), buttermilk (1% is fine), red enchilada sauce, eggs, salt, chicken breasts, split, bone in, red enchilada sauce (any heat level), green onions, chopped, mild chili pepper, sliced into small rings (no seeds), six-inch zucchini (chopped into cubes or sliced ), your desired mixed spice (such as a southwestern tex-mex or barbeque)

reduced-fat sour cream, diced green chilies, ground cumin, lasagna noodles, cooked and drained, mexican-style corn, drained (or 1 1/2 cups cooked & drained fresh corn kernels w/2 tbsp each finely chopped green & red peppers), shredded lettuce, salsa, divided, hard-boiled eggs, sliced,divided, shredded reduced-fat monterey jack cheese, divided (4 oz)

flank steak (or hanger steak), lime , juice of, plus wedges for serving, kosher salt, garlic cloves, crushed, mild chili powder, vegetable oil, red onion, sliced, bell peppers, 1 each red, yellow , and orange, thinly sliced, corn kernel (fresh or frozen ), corn tortillas, warmed, avocado, sliced, low-fat monterey jack cheese, grated, salsa verde or 2 tbsp chopped fresh cilantro, sliced pickled jalapeno peppers, reduced-fat sour cream (optional)

egg whites, milk, yellow cornmeal, shredded monterey jack pepper cheese, divided, cream-style corn, chopped red bell pepper, egg yolks, salt, salsa, sour cream

vegetable oil, zucchini (about 10 oz), cut crosswise into1/4-inch-thick slices, frozen corn, thawed, ricotta cheese, grated monterey jack cheese (about 1/4 lb), ground cumin, bottled tomato salsa (about 9 oz), six 6-inch corn tortillas, a 7-oz jar roasted red peppers, drained and patted dry, chopped fresh coriander, lime wedges