61075 wisconsin cheddar jalapeno Recipes

bacon, all-purpose flour, yellow cornmeal, white sugar, baking powder, kosher salt, milk, buttermilk, unsalted butter, melted, extra large eggs, lightly beaten, shredded sharp cheddar cheese, jalapeno peppers, diced

cold water, sugar-based curing mixture (such as morton tender quick), mustard seed, garlic powder, coarse ground black pepper, liquid smoke flavoring, lean ground venison, shredded cheddar cheese, jalapeno peppers, seeded and minced

applewood-smoked bacon, chopped, ground sirloin, ground pork, eggs, minced jalapeno, worcestershire sauce, fresh ground black pepper, salt, chopped fresh cilantro, toasted ground mexican oregano, cubed smoked cheddar cheese, diced white onion

jalapeno peppers, seeded and minced, shredded cheddar cheese, eggs, beaten

jalapeno peppers, cream cheese, softened, cooked bacon, crumbled, cheddar cheese, for topping

cheddar cheese, shredded, monterey jack cheese, shredded, chopped jalapeno, eggs, evaporated milk, flour

jalapenos, chopped, shredded monterey jack cheese or 3 cups cheddar cheese, tomatoes, peeled and sliced, eggs, evaporated milk, flour, salt, avocado, slices for garnish, sour cream, for garnish

cheddar cheese, shredded, monterey jack cheese, shredded, jalapeno peppers, chopped, beaten eggs

jalapeno chiles, vegetable oil, for frying, cream cheese, shredded cheddar cheese or 3/4 cup monterey jack cheese, salt, eggs, lightly beaten, breadcrumbs

oil or 3 tbsp butter, onion, finely chopped, fresh minced garlic, jalapeno pepper, seeded and finely chopped, chili powder (or to taste), russet potatoes, peeled and finely cubed, chicken broth (or use veggie broth), old cheddar cheese, full-fat milk, half-and-half cream, canned corn niblets (or to taste), salt and pepper, green onions, chopped, grated cheddar cheese (or to taste)

smoked cheddar cheese, grated, cream cheese (light , spreadable work fine), smoked paprika, garlic clove, minced, red bell peppers, finely diced, jalapeno peppers, minced (picked or chipotle can sub), fresh parsley, finely chopped, baguette, sliced into 36 slices

jalapeno peppers, light cream cheese, old cheddar cheese, portobello mushroom caps, butter, smoked sea salt, ground black pepper

cold water, curing mixture (e.g., morton tender quick ), mustard seed, garlic powder, coarse ground black pepper, liquid smoke flavoring, lean ground venison, shredded cheddar cheese, jalapeno peppers, seeded and minced

jalapeno and pepper grits, jalapenos, diced , remove seeds (for sissies), red bell pepper (diced ), poblano pepper (diced ), onion (diced ), cheddar cheese (grated ), water, monteray jack (grated ), grits, eggs (beaten ), butter, salt to taste, bring water to a boil. add grits and simmer for 5 minutes. (for thinner grits, add more water.) set aside. melt butter in a large skillet over medium high heat; add peppers and onion. saute until tender, about 5 minutes. add to grits, along with cheeses. add eggs and season with salt. pour into a 2-quart casserole and refrigerate until ready to cook. bake in a preheated 350 degree oven for 25 minutes, or until set. serve immediately.

jalapeno peppers, cream cheese, softened, shredded sharp cheddar cheese, softened, chopped cilantro leaves, sliced green onions, salt, cumin, pepper, egg, beaten with a little water, cornmeal, oil (for frying )

jalapeno pepper, cream cheese, shredded cheddar cheese, shredded monterey jack cheese, bacon, garlic powder, salt, ground pepper, milk , in a small bowl, flour , in a small bowl, canola oil (for deep frying)

jalapeno chiles, sharp cheddar cheese, shredded, eggs, lightly beaten