243 queso monterey jack cheese Recipes

unsalted butter, flour, milk, monterey jack cheese, shredded, cumin, salt and pepper

poblano chiles, chorizo sausage, links, casings removed (about 8), garlic cloves, chopped, green onions, chopped, chopped fresh cilantro, monterey jack cheese, coarsely grated (about 5 cups), mozzarella cheese, coarsely grated (about 5 cups), cornstarch, low sodium chicken broth

chorizo sausage, onion, finely diced, mild green chili pepper, diced, nonstick cooking spray, as needed, monterey jack cheese, shredded, ground cinnamon

chorizo sausage, casings removed, onion, thinly sliced, tomato, diced, sliced mushrooms (optional), serrano chili pepper, minced (optional), shredded monterey jack cheese, proof liquor , such as everclear, flour tortillas

minced onion, garlic cloves, minced, butter, roasted green chilies, chopped (new mexico or ananheim), salt, grated mild cheddar cheese or 1 cup monterey jack cheese or 1 cup asadero cheese, milk (whole, low-fat or non-fat )

pinto beans, drained, frozen whole-kernel corn, thawed, monterey jack cheese with jalapeno peppers, shredded, chopped fresh cilantro, divided, red enchilada sauce (such as old el paso), divided, fresh, refrigerated salsa, corn tortillas, crumbled queso fresco or queso anejo

lean ground beef, diced tomatoes (with jalapenos if you like, i prefer jalapenos), cheddar cheese or 1 (8 oz) bag monterey jack cheese or 1 (8 oz) bag mexican blend cheese, shredded, taco seasoning, elbow macaroni, cooked, green onions (optional) or 1 -2 scallion, chopped for garnish (optional)

monterey jack cheese, shredded (tightly packed), brick cream cheese, chopped onion, chopped jalapeno (adjust to taste), cumin (adjust to taste), milk

poblano chile peppers, red wine vinegar, garlic, chopped, honey, canola oil, kosher salt and freshly ground pepper, unsalted butter, all-purpose flour, whole milk, monterey jack cheese, grated (about 3 cups), kosher salt and freshly ground pepper, goat cheese, sliced into 8 rounds, chopped fresh cilantro, multicolored tortilla chips , for serving

extra-virgin olive oil, cored, seeded and cut into 1/4-inch dice, jalapenos, seeded and minced, onion, cut into 1/4-inch dice, kosher salt, tequila, monterey jack cheese, shredded (3 cups), coarsely chopped cilantro, warm corn tortillas or corn chips, for serving

corn muffin mix, fresh poblano chiles, sweet red pepper, monterey jack cheese (12 oz), all-purpose flour, chopped onion, butter or 1 tbsp margarine, half-and-half or 3/4 cup light cream, chopped peeled jicama

olive oil, poblano chili (about 4 oz), seeded , cut into matchstick-size strips, minced garlic, crimini mushrooms, coarsely chopped, monterey jack cheese, grated (about 2 1/2 cups), green onions, thinly sliced, chopped red or green jalapeno chili, corn tortilla chips

hot italian sausages, casings removed, chopped onion, chopped fresh cilantro, chopped canned chipotle chilies, monterey jack cheese, grated (about 2 1/2 cups packed), diameter flour or corn tortillas

fresh chorizo, casings removed, crumbled, olive oil , as needed, red onion, chopped, garlic, finely chopped, all-purpose flour, mexican lager-style beer , such as negra modelo, chopped pickled jalapeno , plus 1 tbsp pickling juice, milk, monterey jack cheese, finely diced (about 1 cup), whole-milk mozzarella, finely diced (about 1 cup), chopped cilantro, warmed tortilla wedges, tortilla chips, bell pepper triangles or french fries, for dipping

substitute preshredded monterey jack cheese ; it is coated with anticaking agents that will cause the melted cheese to harden as soon as it is removed from the oven. take care not to overcook the cheese or it will begin to leach oil., corn or flour tortillas , cut into quarters, vegetable oil, chorizo sausage , chopped medium, poblano chile , stemmed, seeded, and sliced into thin strips, onion , sliced thin, monterey jack cheese or queso asadero, cut into 1/2-inch cubes

trimmed sirloin steaks (4 steaks), salt, ground black pepper, garlic powder, olive oil, zucchini, diced, approximately 1/2 cup, diced onion, diced tomato, raw shrimp, peeled and halved, chicken broth, heavy cream, monterey jack cheese, shredded or 2 oz monterey jack pepper cheese

extra-virgin olive oil , a drizzle, spanish or mexican chorizo, diced or casings removed and crumbled, mushroom caps, quartered, mexican melting cheese or monterey jack or pepper jack cheese, diced, corn tortillas or blue , any variety, scallions, thinly sliced

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.