918 monterey jack casserole Recipes

chunk-style tuna, uncooked egg noodles (3 cups), chopped celery, sliced green onion, sour cream, yellow mustard, mayonnaise, dried thyme leaves, salt, zucchini , scrubbed,sliced, shredded monterey jack cheese or 1 cup monterey jack and cheddar cheese blend, tomato, chopped

butter, onion, chopped, corn kernels, mild green chili, chopped and roasted, cooked rice , preferably cooked in chicken stock, asadero cheese, grated (or monterey jack or a cheddar or jack blend), creme fraiche or 1/2 cup sour cream, salt, minced cilantro

ground turkey, onion (chopped ), ortega thick and smooth taco sauce, water, chilies, drained, taco seasoning mix (i prefer ortega), hard taco shells (broken, divided in half ), shredded low-fat cheddar cheese (i prefer kraft) or 1/2 cup fat-free cheddar cheese (i prefer kraft), shredded low fat sharp cheddar cheese (i prefer kraft) or 1/2 cup fat free sharp cheddar cheese (i prefer kraft), shredded low-fat monterey jack and colby cheese (i prefer kraft) or 1 cup fat free monterey jack cheese (i prefer kraft) or 1 cup colby mix cheese (i prefer kraft), tomato, chopped (for garnish ) (optional), sliced green onion (for garnish ) (optional), low-fat sour cream (optional) or 1 tsp fat free sour cream (optional), sliced or diced jalapeno pepper (optional), orange bell pepper (for color ) (optional)

masa harina flour, chicken broth, vegetable shortening, salt, sugar, baking powder, ground turkey breast, green bell pepper, chopped, yellow onion, chopped, green chili pepper, minced, tomatillos, chopped, cilantro, chopped, monterey jack cheese, grated, taco seasoning mix, chili powder, cumin, oregano, paprika, salt, cracked pepper, monterey jack cheese, grated, for garnish, cilantro , torn, for garnish

cooked chicken, cut in 1 ",cubes, sliced celery, mayonnaise, toasted almond, lemon juice, grated onions, celery seed, salt, potato chips, crushed (reduced fat work well ), cheddar cheese or 1/2 cup monterey jack and blend, grated

lean ground beef, chunky salsa, kidney beans, drained, mexican-style tomatoes, diced, undrained, mexican-style corn, drained, chili seasoning mix, corn muffin mix, monterey jack pepper cheese, shredded, monterey jack pepper cheese, shredded for garnish, sour cream, for garnish

onion, chopped, green pepper, chopped, butter, shredded cooked chicken breast, chopped green chilies, king arthur unbleached all-purpose flour, ground coriander, reduced-sodium chicken broth, reduced-fat sour cream, reduced-fat monterey jack or reduced-fat mexican cheese blend, divided, corn tortillas (6 inches), warmed

whole kernel corn, drained, black beans, rinsed & drained, carton sour cream, pace picante sauce (i use medium hot ), shredded colby-monterey jack cheese, diced rotel tomatoes and green chilies, cooked rice, black pepper, green onion, chopped, sliced black olives (for topping ), shredded monterey jack cheese (for topping )

shredded monterey jack cheese or 1 1/2 cups shredded mild cheddar cheese, divided, diced green chilies, flour, milk, eggs, lightly beaten, chili powder, sour cream, salsa, sliced black olives, chopped green onion

sirloin, cut into 1-inch cubes, salt, ground black pepper, vegetable oil, garlic cloves, minced, onion, chopped, red bell pepper, chopped, english muffins , torn into 1-inch pieces, monterey jack cheese, shredded (calls for monterey jack-colby cheese blend), sharp cheddar cheese, shredded, eggs, half-and-half, whole milk, fresh oregano (optional)

brown rice, uncooked, black beans, garlic, minced fine, onion, minced fine, diced green chilies, cottage cheese, shredded reduced-fat monterey jack cheese or 1 1/2 cups monterey jack pepper cheese, salt

roasted turkey breast (2 to 2 1/2 lb cooked breast meat), evoo, center cut smoky bacon or applewood bacon, chopped, garlic, finely chopped, jalapeno or fresno chiles, chopped (seed the chiles for a milder filling), onion, finely chopped, ground cumin , scant palmful, freshly ground black pepper, fresh cilantro or parsley leaves, finely chopped, tomatoes, seeded and chopped, lime, juiced, leftover gravy , or turkey or chicken stock, salt, corn tortillas or twelve 6-inch flour tortillas, butter, flour, milk, shredded monterey jack cheese or combo of monterey and pepper jack, diced green chiles, well drained, chopped or shredded iceberg or romaine heart lettuce, diced avocado with lime juice, seeded diced tomatoes, chopped red onion or scallions, creme fraiche or mexican crema or sour cream, for dolloping

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.

ground turkey or beef, onion, chopped, green pepper, chopped, whole kernel corn, drained, mushroom stems and pieces, drained, salt, pepper, salsa, cooked medium egg noodles, diced tomatoes, undrained, water, shredded cheddar cheese or blend of cheddar, monterey jack and american cheese

poblano chiles , peppers (large or anaheim chile peppers, or green sweet peppers), monterey jack cheese, shredded (or mexican blend cheese), eggs, beaten, milk, all-purpose flour, baking powder, cayenne pepper, salt, monterey jack cheese (with jalapenos, shredded or mexican blend cheese), picante sauce, sour cream

mild ground pork sausage, onion, chopped, green bell pepper, chopped, diced tomatoes and green chiles, undrained, shredded monterey jack cheese with peppers or monterey jack cheese, eggs, milk, salt, pepper, chopped fresh cilantro

reynolds wrap foil, ground beef, ground pork, biscuit dough (2 8 oz. cans crescents if you prefer a little more richness, they cane be used on the bottom too!), bacon, monterey jack cheese, monterey jack pepper cheese, sharp cheddar cheese, heavy cream, onion, finely diced, green bell pepper, finely diced, garlic cloves, minced, ground pepper, salt, ground nutmeg, honey

shredded monterey jack cheese or 1 1/2 cups shredded mild cheddar cheese, divided, diced green chilies, flour, milk, eggs, lightly beaten