2578 red jack cheese Recipes

fresh baby spinach, butter, king arthur unbleached all-purpose flour, half-and-half cream, milk, chopped green chilies, drained, green onions, chopped, minced fresh cilantro, garlic clove, minced, ground cumin, ground coriander, crushed red pepper flakes, reduced-fat sour cream, shredded cheddar cheese, shredded monterey jack cheese, chopped onion, minced fresh cilantro, corn tortillas (6 inches), warmed

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

red potatoes, cubed, dried rosemary, cubed ham, pie crust , in foil pan (premade, 8 or 9 inch), shredded colby-monterey jack cheese, blend (recommended kraft), eggs, milk, all-purpose seasoning (recommended ( mccormick)

red potatoes, mayonnaise, sour cream, dijon mustard, celery seed, salt, pepper, monterey jack cheese, cubed, diced fully cooked ham, chopped fresh tomatoes, sliced green onions, minced fresh parsley

monterey jack cheese, shredded, diced green chilies, drained, sour cream or 1 cup mexican crema, yellow onion, grated, garlic cloves, finely chopped, cilantro leaf, chopped (a handful plus whole leaves for topping), ground cumin, extra virgin olive oil, corn tortillas, sliced jalapeno pepper, for topping, red onion, for topping

spinach, trimmed (can use a bag of prewashed spinach), green onion, chopped, almonds, toasted, strawberry, blueberries, shredded monterey jack cheese, raspberry jelly, warmed, creole mustard, balsamic vinegar, rice vinegar or 3 tbsp raspberry vinegar, raspberry liqueur or 1 tbsp white wine, olive oil, salt, fresh ground black pepper

vegetable oil, white onion, diced, yellow bell pepper, diced, diced tomatoes and green chilies, chipotle chile in adobo (you can use a whole chipotle for extra kick), garlic cloves, peeled, tomato paste, coarse yellow cornmeal, condensed cream of chicken soup, undiluted, sour cream, shredded cooked chicken, grated monterey jack cheese, corn tortillas

ground turkey breast (mrs g cause she s got great ones) or 1 1/2 lbs lean ground turkey (mrs g cause she s got great ones), kosher salt , plus more to taste, fresh ground black pepper , plus more to taste, white wine , mine was pinot grigio (ncmysteryshopper cause she as cool as a tall glass of), dijon mustard (laury cause she s up to snuff), grated vidalia onion (saturn cause she hails from canada s onion capital and adds a little kick), garlic clove, minced (pannan cause she is well seasoned and works with everything), thyme (susie d cause she could use lots more), dried sage (nimz cause she is wise and has a gentle soft side), breadcrumbs (me cause i keep things together), goat cheese (if using jack or mozzarella, grate or chop) or 3 oz monterey jack cheese (if using jack or mozzarella, grate or chop) or 3 oz fresh mozzarella cheese (if using jack or mozzarella, grate or chop), white wine (like ncms it s everywhere), olive oil (leslie cause she s smooth and keeps all the pieces working), vidalia onion, halved and cut into thin half rings, sliced cremini mushrooms (kzbhansen cause she tops off our team so nicely), white wine, butter, roasted sweet red peppers, halves jarred (mama s kitchen cause she is sweet and fiery), sourdough bread, cut in to thickish slices about 3/8 inch (elmotoo cause she is buntabulous and it just wouldn tsp be the same without her)

cheese tortellini, cooked, shrimp, cooked, tomatoes, halved, cooked broccoli floret, red onion, sliced, colby-monterey jack cheese, cubed, salt and black pepper, italian salad dressing (i like good seasons )

chopped peeled cored pineapple, diced peeled pitted mango, chopped red onion, chopped fresh cilantro, jalapeno chili, seeded, chopped, diameter corn tortillas, grated hot pepper monterey jack cheese (about 8 oz), crumbled feta cheese (about 3 oz), drained golden hominy (from 15-oz can), more) vegetable oil

red peppers, vegetarian chili, cooked rice, monterey jack cheese, shredded, diced tomatoes with green chilies, low-fat sour cream , for serving

red onion, halved, tomatillos, husked and rinsed, serrano chile peppers, stemmed and seeded, low-sodium chicken broth, kosher salt, sugar, corn tortillas, shredded rotisserie chicken, shredded mozzarella and/or monterey jack cheese, fresh cilantro, extra-virgin olive oil, plus more for greasing, crumbled queso fresco or feta cheese

red potatoes, cubed, dried rosemary, cubed ham, premade pie shell in foil pan, shredded colby and monterey jack cheese blend (recommended: kraft), eggs, milk, all-purpose seasoning (recommended : mccormick)

dried black beans, dried black-eyed peas, dried lentils, dried great northern beans, dried red beans, dried pinto beans, water, chopped onion, chopped celery, chopped carrot, salt, pepper, crushed tomatoes, undrained, garlic cloves, minced, chopped fresh parsley, chili powder, lemon juice, hot sauce, shredded monterey jack cheese

reduced-fat monterey jack cheese, egg white, lightly beaten, fine, dry breadcrumbs, olive oil-flavored vegetable cooking spray, chopped sweet red pepper, chopped fresh parsley, chopped onion, no-salt-added tomato sauce, chopped fresh oregano, chopped fresh basil, chopped fresh thyme, garlic powder, sugar, salt, pepper

boneless skinless chicken breasts, olive oil, red wine vinegar, soy sauce, minced garlic cloves, dried oregano, salt, pepper, sliced red onion, sliced tomatoes, sliced avocado, monterey jack cheese , pepper jack is yummy too, even mozarella

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.

cooked chicken breast halves, flour tortillas, chopped red onions, sliced mushrooms, sliced roasted red peppers (from water-packed jar), sliced artichokes (from water-packed can or jar), shredded monterey jack or pepper jack cheese, for each quesadilla