Type what you have

Ingredients

• ✓ monterey jack cheese
• turkey sausage
• colby cheese
• salsa
• wonton wrapper
• sour cream
• green onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a mini muffin tin.
2. 2 Cook sausage in a large, deep skillet over medium-high heat until evenly browned; drain and remove from heat.
3. 3 Stir Monterey Jack cheese and Colby cheese into warm sausage until melted; stir in salsa.
4. 4 Gently press wonton wrappers into the prepared tin so edges are extending. Place a heaping 1 tablespoon sausage mixture into each wrapper.
5. 5 Bake in the preheated oven until wonton edges begin to brown, about 10 minutes.
6. 6 Transfer sausage flowers to a serving platter; dollop each with about 1 tablespoon sour cream. Sprinkle with green onions.

By TERESAFL

Ingredients

• ✓ monterey jack cheese
• beer
• all-purpose flour
• spinach
• cilantro
• salt
• pepper

Instructions

1. 1 In a medium saucepan over medium heat, bring beer to a boil. Lower heat. Slowly stir in Monterey Jack cheese and flour. Cook and stir until cheese is melted but not bubbly.
2. 2 Mix spinach, cilantro, salt and pepper into the beer mixture. Serve warm.

By Sara

Ingredients

• ✓ monterey jack cheese
• cooking spray
• wonton wrapper
• pork sausage
• cheddar cheese
• ranch salad dressing
• black olive

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray two 24-cup mini muffin tins with cooking spray.
2. 2 Place wonton wrappers into the prepared muffin cups; press gently into the bottom and up the sides.
3. 3 Bake in the preheated oven for 5 minutes. Remove from the oven and let cool in the pans.
4. 4 Meanwhile, mix sausage, Monterey Jack, Cheddar, ranch dressing, and olives together in a medium bowl. Divide mixture evenly among cooled wonton cups.
5. 5 Return to the oven and bake, watching closely to ensure wontons do not burn, until filling is bubbly and slightly brown, 10 to 15 minutes.

By Kim

Ingredients

• ✓ monterey jack cheese
• chicken
• cheddar cheese
• jalapeno cream cheese
• cooking spray
• wonton wrapper
• salsa
• soy sauce

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Place cooked chicken cubes in a food processor. Pulse until chicken resembles crumbs. Add shredded Cheddar and Monterey Jack cheese and jalapeno cream cheese. Pulse 2 or 3 times until mixed. If mixture appears dry, add more cream cheese, 1 tablespoon at a time.
3. 3 Place a heaping teaspoon of chicken-cheese mixture on the bottom corner of a wonton wrapper. Leave a 1/2 inch border around wonton. Brush the edges with water and fold over opposite corner to form a triangle. Press to seal edges. Repeat for all wontons.
4. 4 Place wontons on prepared baking sheet. Spray lightly with cooking spray. Turn; lightly spray other side of wontons with cooking spray.
5. 5 Bake in preheated oven until the edges turn brown, 8 or 9 minutes.
6. 6 Serve warm with salsa or soy sauce.

By Lela

Ingredients

• ✓ monterey jack cheese
• chicken breast
• cheddar cheese
• cream cheese
• salt
• pepper
• crescent roll dough
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Place chicken breasts into a large pot and cover with salted water by several inches; bring to a boil. Reduce heat to medium and simmer until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from water and cool. Shred chicken using two forks.
3. 3 Thoroughly mix Monterey Jack cheese, Cheddar cheese, cream cheese, salt, and pepper together in a bowl. Stir chicken into cheese mixture.
4. 4 Separate crescent roll dough and lay each piece flat on a work surface. Spread chicken-cheese mixture onto each piece of dough and roll dough into crescent roll shapes. Place rolls on prepared baking sheet and brush with melted butter.
5. 5 Bake in the preheated oven until cheese is melted and rolls are golden, 20 to 25 minutes.

By Amy M

Ingredients

• ✓ monterey jack cheese
• bacon
• ground beef
• tomato
• green chile pepper
• cream cheese
• cheddar cheese
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon to a plate lined with paper towels, reserving drippings in the skillet.
3. 3 Break ground beef into the skillet; cook and stir until completely browned, 5 to 7 minutes. Drain beef, return the skillet to the stove, and reduce heat to low.
4. 4 Stir diced tomatoes with green chile peppers, cream cheese, and shredded Cheddar-Monterey Jack cheese blend into ground beef. Crumble bacon and stir most of it, reserving a few teaspoons for garnish, into beef mixture; cook and stir until cheese begins to melt, 2 to 3 minutes.
5. 5 Transfer to a slow cooker. Cook on Low until hot and bubbly, 2 to 3 hours. Stir parsley into dip.
6. 6 Garnish with reserved bacon. Keep in the slow cooker set to Low to serve.
7. 7 Serve and enjoy.

By Bryndis Curtin

Ingredients

• ✓ monterey jack cheese
• cream cheese
• taco seasoning
• cilantro
• green onion
• green chile pepper
• tomato
• onion
• jalapeno pepper

Instructions

1. 1 Line a 16-ounce bowl with plastic wrap, allowing excess to hang over the sides.
2. 2 Combine cream cheese, Monterey Jack cheese, and taco seasoning in a food processor; process until well combined. Add green onions, ½ of the cilantro leaves, and green chiles and pulse until well combined with flecks of green; do not fully process.
3. 3 Transfer cheese mixture to the lined bowl and press to smooth. Cover and refrigerator for at least 4 hours or up to 8 hours or overnight.
4. 4 Invert cheese onto a serving platter and remove plastic. Use a small shot glass or spoon to create a hole in the center of the cheese to form a wreath shape.
5. 5 Finely chop remaining cilantro leaves and lightly cover the top of the cheese. Combine tomato, onion, and jalapeno in a small bowl and place over the cilantro in a 1-inch ring around the wreath.

By Nicole McLaughlin

Ingredients

• ✓ monterey jack cheese
• meatball
• bbq sauce
• hawaiian bread roll
• butter
• cheddar cheese
• dill pickle
• onion strips
• green onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine meatballs and BBQ sauce in a small sauce pan and bring to a simmer over medium heat. Reduce heat to medium-low and simmer 10 minutes or until the meatballs are heated through.
3. 3 Slice rolls in half lengthwise, leaving the rolls connected to one another. Brush some butter to make a light coating on the bottom of a 9x13-inch baking dish; place the bottom half of the rolls in the dish, with the cut-side facing up. Set remaining butter aside. Spoon out some of the BBQ sauce from the sauce pan and spread lightly over bread.
4. 4 Combine Cheddar cheese and Monterey Jack cheese in a bowl and sprinkle 1/2 of cheese mixture over the sauce. Top with pickles and sprinkle evenly with onion strips.
5. 5 Use a 1-inch cookie cutter, or a small knife, to cut a small 1 inch hole into the tops of each roll. Place top half of rolls over the onion strips. Stir garlic powder into remaining melted butter and brush the mixture over the rolls, allowing any excess to drip into the cut out spaces. Spoon one meatball and about 1 teaspoon of sauce into the holes on each roll. Sprinkle with remaining cheese.
6. 6 Cover with foil and bake in the preheated oven until cheese is melted throughout, uncovering halfway through, for about 20 minutes. Sprinkle green onions on top.

By Nicole McLaughlin

Ingredients

• ✓ monterey jack cheese
• potato nugget
• corned beef
• sauerkraut
• swiss cheese
• colby cheese
• thousand island salad dressing
• brown mustard
• green onion
• caraway seed

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil.
2. 2 Spread potato nuggets on prepared baking sheet. Bake until golden brown, 28 to 32 minutes.
3. 3 Top potato nuggets with corned beef, sauerkraut, Swiss cheese, and Colby and Monterey Jack cheese. Bake until cheese is melted, 5 to 8 minutes.
4. 4 Drizzle with Thousand Island dressing and mustard. Sprinkle with green onion and caraway seeds.

By Juliana Hale

Ingredients

• ✓ monterey jack cheese
• corn
• cheddar cheese
• sour cream
• mayonnaise
• cream cheese
• green chile
• green onion
• jalapeno pepper

Instructions

1. 1 Mix corn, Cheddar-Monterey Jack cheese blend, sour cream, mayonnaise, cream cheese, green chiles, green onion, and jalapeño pepper together in a bowl. Serve immediately, or cover and refrigerate until ready to serve.

By AKOURINOS

Ingredients

• ✓ monterey jack cheese
• green onion
• cream cheese
• sriracha sauce
• soy sauce
• lemon zest
• lemon juice
• imitation crabmeat
• sweet chili sauce
• sesame seed

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart or 8x8-inch baking dish.
2. 2 Reserve 1 tablespoon green onions for garnish. Combine the remaining onions with cream cheese, Monterey Jack cheese, Sriracha, soy sauce, lemon zest, and lemon juice and stir until well blended. Fold in crabmeat and pour mixture into the prepared baking dish.
3. 3 Bake in the preheated oven until bubbly, about 20 minutes. Let stand for 5 to 10 minutes before serving. Drizzle with sweet chili sauce and sprinkle with reserved green onions and sesame seeds, if desired.
4. 4 While dip bakes, heat oil in a medium saucepan to 350 degrees F (175 degrees C).
5. 5 Fry 5 to 6 pieces of wonton at a time in batches, flipping several times throughout, until golden, bubbly, and crisp, about 30 seconds. Drain on paper towels and sprinkle immediately with salt. Repeat with remaining wontons and serve immediately with dip. (Alternatively, these chips could be made the day before, cooled completely, and stored in airtight containers).

By NicoleMcmom

Ingredients

• ✓ monterey jack cheese
• guacamole
• sour cream
• taco seasoning
• cheddar cheese
• salsa
• refried black bean
• black olive
• black olive
• green onion

Instructions

1. 1 Spread guacamole in the bottom of a round serving dish in an even layer.
2. 2 Mix 1 cup of the sour cream with the taco seasoning in a bowl. Spread the seasoned sour cream mixture evenly over the guacamole layer.
3. 3 Sprinkle cheese on top of the sour cream, then pour salsa evenly over the cheese, covering ot completely.
4. 4 Pour refried beans into a microwave-safe container and warm until softened (this will make it easier to spread). Spread over the top of the salsa layer, leaving about 1 inch of the salsa showing around the edge of the dish.
5. 5 Place the remaining 1/2 cup of sour cream into a piping bag, or a plastic bag with the corner snipped off. Pipe a spiderweb pattern on top of the bean layer.
6. 6 Add a spider to the top by cutting the large black olive in half lengthwise to make the spider's body. Cut four of the sliced olives in half to create eight legs. Arrange the pieces on top of the web.
7. 7 Arrange the remaining sliced black olives and the chopped green onions around the edge of the dip.

By fabeveryday

Ingredients

• ✓ monterey jack cheese
• olive oil
• onion
• black bean
• corn
• salsa
• brown sugar
• red pepper flakes
• butter
• flour tortilla

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Cook and stir onion in hot oil until softened, about 2 minutes. Stir in beans and corn, then add salsa, brown sugar, and red pepper flakes; mix well. Cook until heated through, about 3 minutes. Remove from heat.
2. 2 Melt about 1 ½ teaspoons butter in a large skillet over medium heat. Place a tortilla in the skillet. Sprinkle with ¼ of the Monterey Jack cheese, then top with ¼ of the bean mixture. Place another tortilla on top; cook until the bottom is golden, then carefully flip and cook until the other side is golden. Repeat with remaining tortillas and filling.

By EFasse

Ingredients

• ✓ monterey jack cheese
• ✓ monterey jack cheese
• butter
• green onion
• crabmeat
• bread crumb
• egg
• lemon juice
• dill weed
• butter
• button mushroom
• white wine

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in crabmeat, bread crumbs, 1/4 cup Monterey Jack cheese, egg, lemon juice, and dill weed until well mixed.
3. 3 Pour 1/2 cup melted butter in a 9x13-inch baking dish; turn mushroom caps in butter to coat. Fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup Monterey Jack cheese. Pour white wine into baking dish.
4. 4 Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.

By Lisa Felton Nash

Ingredients

• ✓ monterey jack cheese
• ground chicken
• butter
• cayenne pepper sauce
• ricotta cheese
• cooking spray
• pasta shell
• cheddar cheese
• salt
• black pepper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
2. 2 Melt butter in the skillet with the cooked chicken. Stir cayenne pepper sauce into the chicken mixture and remove from heat.
3. 3 Squeeze as much moisture from the ricotta cheese using a cheese cloth or paper towels; put drained cheese in a large bowl. Add chicken mixture to the cheese and stir. Refrigerate until completely chilled, 3 to 4 hours.
4. 4 Preheat oven to 375 degrees F (190 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
5. 5 Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water until cooked through but firm to the bite, about 10 minutes; drain. Rinse with cold water until no longer hot; drain.
6. 6 Spoon chicken mixture into cooked pasta shells and arrange into the prepared baking dish. Sprinkle Cheddar-Monterey Jack cheese blend over the stuffed shells; season with salt and pepper.
7. 7 Bake in preheated oven until the cheese is slightly melted and the stuffing is hot in the middle, 15 to 20 minutes.

By kaid711

Ingredients

• ✓ monterey jack cheese
• jalapeno pepper
• peanut butter
• major grey chutney
• cajun seasoning
• egg
• all purpose flour
• panko bread crumb
• peanut oil
• salt
• sour cream
• chive

Instructions

1. 1 Stir jalapenos, cheese, peanut butter, chutney and Cajun seasoning in medium bowl until blended. Shape into 1/2-inch round balls.
2. 2 Place egg, flour and breadcrumbs into three separate small bowls. Coat each ball in flour, then egg and breadcrumbs. Chill on baking sheet 1 hour.
3. 3 Heat 2 inches oil to 350 degrees F in a 6-quart saucepan. Fry poppers 1 1/2-2 minutes each or until golden brown. Drain on paper towel. Season with salt.
4. 4 Combine sour cream and chives. Serve with poppers.

By Crosse Blackwell

Ingredients

• ✓ monterey jack cheese
• olive oil
• green onion
• baby spinach
• corn
• black bean
• lime juice
• salt
• cumin
• egg roll wrapper
• vegetable oil

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Stir in onions, and cook until tender. Stir in spinach, corn, black beans, and lime juice. Season with salt and cumin. Remove from heat, and stir in cheese.
2. 2 Place 1/4 cup of filling in the center of each egg roll wrapper. Fold in the sides, and roll egg rolls; dampen the edges with a small amount of water to seal.
3. 3 In a large heavy skillet, heat enough vegetable oil to cover egg rolls over medium-high heat. Working in batches, carefully place egg rolls in hot oil, and cook until golden brown. Remove to paper towels.

By MASTR9BALL

Ingredients

• ✓ monterey jack cheese
• ground beef
• onion
• ketchup
• dijon mustard
• worcestershire sauce
• garlic powder
• salt
• black pepper
• hawaiian bread roll
• butter
• brown sugar

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 11x7-inch baking dish.
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Stir in ketchup, 2 teaspoons Dijon mustard, 2 teaspoons Worcestershire, and garlic powder. Season with salt and pepper to taste.
4. 4 Cut rolls in half horizontally without separating each roll from one another. Place bottom halves in the prepared baking dish.
5. 5 Spread meat mixture on rolls, top with Monterey Jack cheese, and cover with roll tops.
6. 6 Combine butter, brown sugar, remaining Dijon mustard, and remaining Worcestershire in a microwaveable bowl; cover loosely and microwave until butter is melted, about 1 minute.
7. 7 Mix and pour mixture over the top of the rolls.
8. 8 Bake, covered, in the preheated oven for 15 minutes. Uncover and bake until cheese is melted and rolls are golden brown, about 10 minutes more.

By Ashley DeStefano

Ingredients

• ✓ monterey jack cheese
• bacon
• breakfast sausage
• jalapeno pepper
• cheddar cheese
• cream cheese
• muenster cheese
• crawfish tail
• vegetable oil
• all-purpose flour
• paprika
• white pepper
• garlic salt
• beer

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Stir the breakfast sausage into the skillet, and cook until crumbly and no longer pink. Meanwhile, place the Monterey Jack, Cheddar, Muenster, and cream cheeses in a large saucepan over medium-low heat. Once melted, stir in the crumbled bacon, breakfast sausage, and chopped crawfish tails. Set aside.
2. 2 Remove the stems from the jalapenos, and cut a slit lengthwise down one side. Wear gloves while handling the jalapenos (trust me, I learned the hard way). Remove the seeds through the slit. Hold the seeded jalapenos lengthwise between your thumb and forefinger, and stuff with the meat and cheese mixture (you remembered the gloves, right?). Place the stuffed jalapenos onto a dish, and freeze overnight or until solid.
3. 3 Heat oil in deep-fryer to 375 degrees F (190 degrees C). Whisk together the flour, paprika, white pepper, and garlic salt in a bowl until combined, then quickly whisk in the beer until a batter has formed.
4. 4 Use a skewer to stab a frozen jalapeno, then dip it into the batter until coated. Place the jalapeno in the hot oil, and hold for a few seconds just below the surface, before twisting out the skewer. This will help keep the jalapeno from sticking to the bottom of the pan. Cook until golden brown all over, then remove and drain on a paper towel lined plate. Repeat with remaining jalapenos.

By Lori

Ingredients

• ✓ monterey jack cheese
• cooking spray
• blue cheese salad dressing
• cayenne pepper sauce
• butter
• chicken
• white corn tortilla chip
• tomato
• black olive
• red onion
• jalapeno pepper
• bacon
• mexican cheese blend
• cilantro

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a large, rimmed baking sheet with aluminum foil and spray with cooking spray.
2. 2 Combine 1/4 cup blue cheese dressing, cayenne pepper sauce, and melted butter in a bowl until well blended. Add chicken and toss to coat.
3. 3 Spread tortilla chips evenly over the prepared baking sheet. Sprinkle tomato, olives, onion, and jalapeño peppers over chips. Spread chicken mixture over vegetables and top with crumbled bacon.
4. 4 Mix both cheeses together in a bowl; sprinkle mixture evenly over chicken mixture.
5. 5 Bake in the preheated oven until cheese is melted and lightly browned, 10 to 15 minutes.
6. 6 Remove from the oven. Drizzle remaining 1/2 cup blue cheese dressing over nachos and garnish with cilantro.

By bakingmecrazy

Ingredients

• ✓ monterey jack cheese
• cooking spray
• cornmeal
• white sugar
• baking soda
• salt
• jalapeno pepper
• onion
• garlic
• butter
• corn
• buttermilk
• egg
• bacon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray.
2. 2 Mix cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in jalapenos, onion, and garlic. Add melted butter and mix well.
3. 3 Stir corn, buttermilk, eggs, and bacon into the cornmeal mixture until incorporated. Add shredded Monterey Jack cheese and mix batter well.
4. 4 Use a 1-tablespoon cookie scoop to fill muffin cups about 3/4 full with batter.
5. 5 Bake in the preheated oven until puffed and golden brown, 18 to 20 minutes. Remove from muffin tins and cool on a rack.

By lutzflcat

Ingredients

• ✓ monterey jack cheese
• pecan
• cream cheese
• garlic
• dill pickle
• cheddar cheese
• pimiento
• black pepper
• hot sauce
• cayenne pepper
• aluminum foil
• cracker
• radish
• celery
• carrot

Instructions

1. 1 Preheat oven to 350 degrees F. Line a baking sheet with Reynolds Wrap® Aluminum Foil. Spread the pecans on the foil-lined sheet and toast in the oven for 7-10 minutes. Remove and allow to cool completely. When cooled, give the pecans a rough chop and return to the foil-lined baking sheet.
2. 2 In a stand mixer fitted with a paddle attachment, mix the cream cheese, garlic, pickle, cheddar cheese, Monterey Jack, pimentos, black pepper, hot sauce and pinch of cayenne pepper. Turn the mixer to medium speed and mix for about a minute. Transfer to a small bowl, cover with plastic wrap and chill for at least 2 hours or up to 3 days.
3. 3 Form chilled mixture into a ball, and smooth out by hand. Roll the ball in the toasted chopped pecans. Keep in the fridge until you're ready to serve.
4. 4 Serve on a plate or board with an array of crackers or veggies like carrots, celery or radishes.

By Reynolds KitchensR

Ingredients

• ✓ monterey jack cheese
• ✓ monterey jack cheese
• parsley
• mozzarella cheese
• parmigiano-reggiano cheese
• olive oil
• panko bread crumb
• marinara sauce
• parmigiano-reggiano cheese
• mozzarella cheese
• water
• olive oil
• cayenne pepper
• black pepper
• salt
• chicken breast
• ricotta cheese

Instructions

1. 1 Drain ricotta cheese in a mesh strainer set over a bowl in the refrigerator, 8 hours to overnight.
2. 2 Preheat the oven to 450 degrees F (230 degrees C).
3. 3 Season chicken with salt, pepper, and cayenne.
4. 4 Heat 2 tablespoons oil in a pan over medium-high heat. Cook chicken breasts in the hot oil until browned and just barely cooked through, about 6 minutes per side. Turn off heat and splash in cold water, stirring to deglaze. Transfer chicken and pan drippings into a bowl to let cool, about 5 minutes. Dice or shred the chicken.
5. 5 Combine drained ricotta cheese, salt, pepper, 8 ounces mozzarella cheese, 8 ounces Monterey Jack cheese, and 1 ounce Parmigiano-Reggiano cheese in a bowl. Mix with a spoon to evenly distribute. Add chicken, the pan drippings, and marinara sauce. Mix with a fork until just combined.
6. 6 Combine bread crumbs and remaining olive oil in the bowl used for the chicken and mix to coat.
7. 7 Transfer chicken mixture to an ungreased baking dish. Top with oiled crumbs, 2 tablespoons Parmesan, 2 tablespoons mozzarella, and 2 tablespoons Monterey Jack cheese.
8. 8 Bake in the center of the preheated oven until browned and bubbly, about 20 minutes.
9. 9 Let rest for 10 minutes. Garnish with parsley and serve with a spoon or spreading knife.

By John Mitzewich

Ingredients

• ✓ monterey jack cheese
• crabmeat
• sour cream
• cream cheese
• buttermilk
• mayonnaise
• cheddar cheese
• caper
• artichoke heart
• garlic
• black pepper
• dill
• parmesan cheese
• old bay seasoning
• sourdough bread

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease an 8x8-inch square baking pan.
2. 2 In a large bowl, combine crabmeat, sour cream, cream cheese, buttermilk, mayonnaise, Monterey Jack cheese, Cheddar cheese, capers, artichoke hearts, garlic, black pepper, and dill. Stir until well mixed. Spoon dip into prepared baking pan. Sprinkle with Parmesan cheese and Old Bay Seasoning.
3. 3 Bake in preheated oven until top is crusty, about 15 to 20 minutes.
4. 4 Cut the top off the loaf of bread. Hollow out the loaf and cube the top and the removed pieces so that they may be used for dipping. Spoon hot dip into hollow bread loaf. Serve immediately with bread pieces for dipping.

By JOELLEFLYNN

Ingredients

• ✓ monterey jack cheese
• oyster
• beer
• garlic
• black peppercorn
• seasoned salt
• butter
• onion
• garlic
• spinach
• fontina cheese
• mozzarella cheese
• milk
• salt
• black pepper
• bread crumb

Instructions

1. 1 Clean oysters, and place them in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves of garlic, peppercorns, and seasoned salt. Bring to a boil. Remove from heat, drain, and cool.
2. 2 Preheat the oven to 425 degrees F (220 degrees C.)
3. 3 Once oysters are cooled, break off and discard the top shell. Arrange oysters on a baking sheet.
4. 4 Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low; stir in spinach, Monterey Jack, fontina, and mozzarella. Cook until cheese melts, stirring frequently. Stir in milk; season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs.
5. 5 Bake in the preheated oven until golden and bubbly, approximately 8 to 10 minutes.

By casken63aolcom

Ingredients

• ✓ monterey jack cheese
• golden beet
• garlic
• vermouth
• parsley
• salt
• basil
• tarragon
• sage
• white pepper
• salami
• toothpick
• ketchup
• soy sauce
• rice vinegar
• sriracha sauce
• brown sugar
• ginger
• sesame oil
• garlic
• beef frank
• olive
• egg
• hot pepper
• naan bread
• olive oil
• great northern bean
• garlic
• lemon juice
• balsamic vinegar
• tahini
• cumin
• turmeric
• salt
• cooking spray
• cornmeal
• white sugar
• baking soda
• salt
• jalapeno pepper
• onion
• garlic
• butter
• corn
• buttermilk
• egg
• bacon
• cream cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Quarter beets and toss in a bowl with olive oil. Place on the prepared baking sheet.
2. 2 Roast in the preheated oven until a knife can be easily inserted into a beet, 35 to 40 minutes. Set beets aside to cool slightly.
3. 3 Place the beets in a food processor along with the beans, tahini, lemon juice, balsamic vinegar, cumin, turmeric, sea salt, and garlic. Blend until smooth, adding small amounts of reserved bean liquid if the consistency is too thick. Transfer roasted golden beet hummus to a covered serving bowl and refrigerate until needed.
4. 4 Decrease oven temperature to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray.
5. 5 Mix cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in jalapenos, onion, and garlic. Add melted butter and mix well.
6. 6 Stir corn, buttermilk, eggs, and bacon into the cornmeal mixture until incorporated. Add shredded Monterey Jack cheese and mix batter well. Use a 1-tablespoon cookie scoop to fill muffin cups about 3/4 full with batter.
7. 7 Bake in the preheated oven until puffed and golden brown, 18 to 20 minutes. Transfer from muffin tins to a cooling rack.
8. 8 Mix cream cheese, garlic, vermouth, parsley, salt, basil, tarragon, sage, and white pepper in a food processor until smooth.
9. 9 Fill salami slices with herbed cheese spread, roll, and secure each with a toothpick. Return rolls to the refrigerator until needed.
10. 10 Mix ketchup, soy sauce, vinegar, sriracha, brown sugar, sesame oil, ginger, and garlic in a saucepan and bring to a simmer over low heat. Add franks and heat until warm, about 5 minutes.
11. 11 Assemble the snack board by running a row of warm corn muffins diagonally across a large serving platter or cutting board. Pour saucy sriracha franks into a serving bowl and place at the top left of the board. Place mixed olives in a bowl and in the lower left corner of the board. Place pickled eggs and hot peppers next to the olives at the bottom of the board. Place the golden beet hummus to the right of the corn muffins, and place naan bread around the bowl. Fill in empty spots on the board with the salami rolls.

By lutzflcat

Ingredients

• ✓ monterey jack cheese
• sourdough bread
• butter
• green onion
• poppy seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut bread widthwise into 1-inch slices to within 1/2 inch from the bottom of the loaf. Repeat cuts in opposite direction. Tear cheese slices into small pieces. Place cheese inside cuts of bread.
3. 3 Mix butter, green onions, and poppy seeds. Drizzle over bread, brushing sides of bread with butter mixture. Wrap bread in foil and place on a baking sheet.
4. 4 Bake in the preheated oven for 15 minutes. Unwrap bread and continue to bake until cheese is melted, about 10 minutes.

By Yoly

Ingredients

• ✓ monterey jack cheese
• egg roll wrapper
• green chile
• vegetable oil

Instructions

1. 1 Lay a wrapper on a work surface diagonally, so it resembles a diamond. Place a slice of green chile horizontally across wrapper, 1 inch above the bottom point. Lay a strip of Monterey Jack cheese on top of chile.
2. 2 Dip an index finger into a small bowl of water and moisten the wrapper edges. Roll wrapper up and over chile and cheese, starting from the point closest to you. Bring in both sides, making sure to press firmly to seal filling. Continue rolling away from you to enclose filling. Repeat with remaining wrappers, chiles, and cheese.
3. 3 Heat approximately 1/2 inch oil in a deep frying pan over medium heat.
4. 4 Working in batches, fry rolls in hot oil, turning once, until golden brown on both sides, 2 to 3 minutes. Watch carefully to prevent burning. Drain on a paper towel-lined plate. Let cool for a few minutes before serving.

By MizzWycked

Ingredients

• ✓ monterey jack cheese
• cheddar cheese
• butter
• chickpea flour
• paprika
• kosher salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Put Cheddar-Monterey Jack cheese in a bowl; add butter. Cover bowl and let sit until warmed to room temperature.
3. 3 Combine flour and paprika together in a separate bowl.
4. 4 Mix cheese and butter together using your hands. Slowly add flour mixture to cheese-butter mixture until dough holds together in a ball. Roll dough onto a work surface, about 1/8-inch thick. Cut dough into cracker shapes using cookie cutters or a knife; sprinkle salt over dough. Arrange dough pieces on a baking sheet.
5. 5 Bake in the preheated oven until crackers are crisp, 15 to 18 minutes.

By Chef Sprocket

Ingredients

• ✓ monterey jack cheese
• cream cheese
• bacon
• salsa verde
• green onion
• jalapeno pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place cream cheese and Monterey Jack cheese in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until cheese is melted, about 5 minutes. Transfer to a baking pan.
3. 3 Mix bacon, green salsa, green onions, and jalapeno peppers in with the cheese.
4. 4 Bake dip in the preheated oven until warm and bubbly, 10 to 12 minutes.

By Deb Vesco Roberts