506 low monterey cheese Recipes

olive oil (or other oil, is healthy, esp. extra virgin), flour, tomato paste, water, garlic cloves (minced or pressed ), onion, chopped, salt, oregano, powdered red chilies (i use mild , this is not the same as chili powder), black beans (or pinto), carton low fat cottage cheese, monterey jack cheese, shredded, dozen corn tortilla, sliced black olives, light sour cream

lean ground turkey breast, corn meal, egg substitute, seasoned salt, chili powder, monterey jack cheese, low-fat plain yogurt, salsa, thick slices red onion, arugula or lettuce, hamburger buns, toasted

lean ground beef, paprika, onion, chopped (i use frozen ), green pepper, chopped (i use frozen ), garlic clove, minced, tomatoes and green chilies, diced (i use muir glen fire-roasted), diced tomatoes (if you like it spicy, use the tomatoes with chilies here), black beans, drained, low sodium beef broth, quick-cooking brown rice (i use uncle ben s, can also use longer cooking rice, but increase cooking time), frozen corn, sharp cheddar cheese, grated

portabella mushrooms, light herb vinaigrette dressing, red bell pepper, sliced, garlic, minced, fat-free mayonnaise, onion roll, reduced-fat monterey jack cheese

chicken breasts, cooked and cut into pieces or 3 chicken breasts, shredded, green chilies, chopped, onion, chopped, cream cheese, grated cheddar cheese (monterey jack, pepper jack, etc.) or 2 cups your favorite cheddar cheese, mix (monterey jack, pepper jack, etc.), heavy whipping cream, butter

low-fat mayonnaise, ground cumin, black pepper, hearty white bread (each slice should weigh 1 oz.), tomatoes (1/4-inch thick ), shredded monterey jack pepper cheese, salt, fat-free bean dip

low-fat mayonnaise, ground cumin, black pepper, hearty white bread, thick) slices tomato, shredded monterey jack cheese with jalapeno peppers, salt, fat-free black bean dip

tuna in water, linguine , dreamfields, chicken bouillon cube, miracle whip, lipton onion soup mix , 1/2 of 1 envelope, skim milk, frozen mixed vegetables, colby-monterey jack cheese, cut in small pieces, parmesan cheese, seasoning salt, ground pepper, paprika

parmesan cheese, shredded, ground cumin, ground oregano, olive oil, skinless chicken breasts, lime , juice of, bacon, head raw cauliflower (5-6-inch dia ), frozen green peas, green bell pepper, tomato sauce, monterey jack cheese, shredded, mayonnaise, garlic cloves, raw onion

green chili peppers, whole, drained, evaporated skim milk, egg whites, all-purpose flour, reduced-fat monterey jack cheese, finely shredded, reduced-fat sharp cheddar cheese, finely shredded, tomato sauce

unsalted butter, green onion, finely chopped, garlic clove, minced, zucchini, trimmed and sliced 1/8-inch thick, grated monterey jack cheese , hot pepper is good, egg, sour cream, salt, chopped fresh basil or 1 tsp dried basil

flour tortillas, shredded monterey jack cheese, canadian bacon , cut into strips, salsa

refried beans, diced green chilies, guacamole, fat free sour cream, burrito seasoning mix (mccormick), taco blend cheese (mild cheddar & monterey jack with jalapenos), diced tomatoes, sliced ripe olives, green onion, diced, tortilla chips

ground turkey, chopped onion, chopped green onions, taco seasoning, avocados, monterey jack cheese, lettuce

fat-free refried beans, pinto beans, undrained, brown sugar, chunky salsa, catsup, boneless skinless chicken breasts, cut into 1-inch chunks, monterey jack cheese, shredded

liquid egg substitute, skim milk, salt and pepper, broccoli (cut in small pieces, cooked and drained ), grated low-fat cheddar cheese or 3 oz low-fat monterey jack cheese or 3 oz low-fat swiss cheese, vegetable oil cooking spray

biscuit mix (like bisquick), low-fat milk, low-fat cheddar cheese, shredded, low-fat monterey jack cheese, shredded, egg substitute, slightly beaten (egg beaters)

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.