Type what you have

Ingredients

• ✓ pepper jack cheese
• butter
• egg
• cottage cheese
• all-purpose flour
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch baking dish with the melted butter.
2. 2 Whisk together the eggs, pepper Jack cheese, cottage cheese, flour, and salt in a large bowl.
3. 3 Pour the mixture into the prepared baking dish.
4. 4 Bake in the preheated oven until eggs are completely set, about 1 hour.
5. 5 Enjoy!

By Hammertime

Ingredients

• ✓ pepper jack cheese
• breakfast sausage
• hash brown potato
• egg
• milk
• salt
• black pepper
• crescent roll

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove sausage to a plate; drain and discard most of the grease from the skillet. Add hash browns and cook until golden brown, 5 to 7 minutes.
3. 3 Beat eggs, milk, salt, and pepper together in a bowl.
4. 4 Arrange crescent rolls on the bottom of a 9x13-inch baking dish. Layer with sausage and hash brown potatoes. Pour egg mixture over top and sprinkle with pepper Jack cheese.
5. 5 Bake in the preheated oven until a knife inserted into the center comes out clean, about 30 minutes. Remove from the oven and let set before serving, about 10 minutes.

By Lynn Mauk

Ingredients

• ✓ pepper jack cheese
• cooking spray
• hash brown potato
• ham
• green onion
• evaporated milk
• egg
• black pepper
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spray a 2-quart casserole dish with cooking spray.
3. 3 Arrange hash brown potatoes evenly in the bottom of the prepared dish. Sprinkle with pepper Jack cheese, then ham, and finally green onions.
4. 4 Whisk evaporated milk, eggs, pepper, and salt together in a medium bowl; pour over layers in the baking dish.
5. 5 Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 45 minutes.
6. 6 Remove from the oven and let rest for 5 minutes before serving.

By Lorrie Starks

Ingredients

• ✓ pepper jack cheese
• sweet potato
• olive oil
• kosher salt
• black pepper
• egg
• milk
• flour tortilla
• black bean
• vegan chorizo
• salsa verde
• hot sauce
• salsa

Instructions

1. 1 Gather all ingredients and preheat oven to 425 degrees F (220 degrees C).
2. 2 Spread sweet potatoes on a baking sheet and drizzle with 1 tablespoon olive oil. Season well with salt and pepper and toss to coat.
3. 3 Roast sweet potatoes until tender and browned, 15 to 20 minutes. Let cool to room temperature.
4. 4 Heat remaining olive oil in a large skillet over medium-low heat. Whisk eggs and milk together in a medium bowl and season with salt and pepper. Pour eggs into pan and cook, stirring frequently with a rubber spatula, until they begin to set, about 2 to 3 minutes. Sprinkle cheese over eggs and continue to cook, stirring frequently, until eggs are no longer runny, 3 minutes more. Remove from heat and let cool to room temperature.
5. 5 Wrap tortillas in a dish cloth and microwave for 30 seconds to 1 minute, until pliable. To assemble each burrito: Spread about ¼ cup sweet potatoes, ⅓ cup scrambled eggs, ¼ cup black beans and 2 tablespoons chorizo in a horizontal line across the middle of the tortilla, leaving about 2 inches on either side. Drizzle with 1 to 2 tablespoons salsa verde.
6. 6 Fold left and right sides over the filling, then tightly roll from the bottom of the tortilla to form a burrito. Tightly wrap in plastic wrap or aluminum foil. Repeat with remaining tortillas, and freeze for up to 1 month. Alternatively, refrigerate for up to three days.
7. 7 To serve: Remove burrito from plastic or foil and place on a plate in the microwave. Microwave on high for 4 to 5 minutes, until filling is hot and tortilla is tender. Serve immediately with your choice of hot sauce or salsa. If reheating from the refrigerator, microwave on high for 1 ½ to 2 minutes.

By Maren Ellingboe King

Ingredients

• ✓ pepper jack cheese
• black olive
• cheddar cheese
• monterey jack cheese
• black pepper
• salt
• hash brown potato
• basil
• parsley
• white pepper
• seasoned salt
• hot pepper sauce
• liquid smoke
• egg
• green chile pepper
• garlic
• sweet onion
• bacon drippings
• pork sausage
• bacon

Instructions

1. 1 Place bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate. Place sausage into bacon grease, and cook until crumbly and brown, about 10 minutes. Place sausage on the plate with bacon, and pour off all but 1/4 cup of the bacon drippings.
2. 2 Reduce heat to medium, and stir in onion, garlic, and one can of green chiles. Cook and stir until onion has softened and turned translucent, about 10 minutes. Meanwhile, beat eggs in a large mixing bowl with the liquid smoke, hot pepper sauce, seasoned salt, white pepper, parsley, and basil until smooth. Crumble bacon, and stir bacon and sausage into the eggs with the remaining can of green chiles, hash browns, and cooked onions. Season to taste with salt and black pepper, and stir until evenly mixed.
3. 3 Prepare a 9x13-inch baking dish with cooking spray. Scoop the hash brown mixture into the prepared dish, and smooth the top. Cover with aluminum foil, and refrigerate overnight.
4. 4 Preheat an oven to 400 degrees F (200 degrees C).
5. 5 Bake the covered dish in the preheated oven for 1 hour.
6. 6 Remove casserole from the oven, uncover, and sprinkle evenly with pepper Jack and Monterey Jack cheeses. Sprinkle the Cheddar cheese in the shape of a cross, and outline with the black olives. Return to the oven, and bake until the cheese is hot and bubbly, 20 to 30 minutes more.

By lisa diven

Ingredients

• ✓ pepper jack cheese
• chorizo sausage
• onion
• egg
• cilantro

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 6-cup muffin tin with baking spray with flour (such as Pam®).
2. 2 Heat a skillet over medium heat. Add chorizo and onion; pan fry about 10 minutes.
3. 3 Beat eggs in a bowl with a splash of water. Add shredded pepper Jack cheese and cilantro to egg mixture.
4. 4 Pour egg mixture into prepared muffin tin, filling each cup half-full. Spoon chorizo mixture evenly into cups.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 30 minutes.

By Melissa Craven

Ingredients

• ✓ pepper jack cheese
• spring onion
• all-purpose flour
• sun-dried tomato
• sugar
• baking powder
• baking soda
• salt
• buttermilk
• milk
• butter
• egg
• chicken breast

Instructions

1. 1 Mix spring onions, flour, sun-dried tomatoes, sugar, baking powder, baking soda, and salt together in a large bowl.
2. 2 Beat buttermilk, milk, melted butter, and egg together in a separate bowl until smooth.
3. 3 Heat a lightly oiled griddle over medium-high heat.
4. 4 Pour buttermilk mixture over flour mixture; mix together with a wooden spoon or fork until batter is just blended.
5. 5 Pour 1/2 cup of the batter onto the hot griddle. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and top with some pepper Jack cheese and 1 slice of chicken. Cook until browned on the bottom, 2 to 3 minutes. Flip again and cook until chicken is warmed through, about 30 seconds. Repeat with remaining batter.

By newcook

Ingredients

• ✓ pepper jack cheese
• corn oil
• corn tortilla
• chipotle salsa
• egg
• salt
• black pepper

Instructions

1. 1 Heat oil in a large skillet over medium-high heat; fry tortilla triangles until just starting to turn golden brown and crisp, 3 to 5 minutes. Add salsa; reduce heat to medium-low. Carefully mix tortillas and salsa with a spatula; cook 5 minutes.
2. 2 Beat eggs, salt, and black pepper together in a small bowl; add to tortilla mixture. Increase heat to medium-high; gently scramble eggs until just set. Top with pepper Jack cheese, cover skillet, and turn off heat. Let sit for 3 minutes until cheese is melted.

By Alona Sandoval-Grenacher

Ingredients

• ✓ pepper jack cheese
• tostada shell
• black bean
• avocado
• lime juice
• vegetable oil
• egg
• salsa
• salt
• black pepper

Instructions

1. 1 Divide tostada shells between 4 plates.
2. 2 Combine back beans, avocado, and lime juice in a bowl. Gently stir to combine. Divide mixture between tostada shells. Top each tostada with a slice of cheese.
3. 3 Heat oil in a small skillet over medium-high heat. Crack an egg into the hot oil. Cook for 2 minutes. Flip and cook until set, 2 minutes more. Transfer egg to the top of one of the prepared tostada shells. Repeat with remaining eggs.
4. 4 Top each egg with salsa. Season with salt and pepper to taste. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ pepper jack cheese
• tomatillo
• onion
• cilantro
• poblano pepper
• jalapeno pepper
• garlic
• mint
• salt
• chicken
• vegetable oil
• white corn tortilla
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place tomatillos, onion, cilantro, poblano pepper, jalapeño pepper, garlic, mint, and salt in a blender; blend until smooth. Transfer to a saucepan; bring to a gentle boil. Reduce heat to medium-low; simmer until thickened, stirring often, about 10 minutes. Stir in chicken; simmer until heated through, about 5 minutes more.
3. 3 Heat oil in a large skillet over medium heat. Fry tortilla strips, in batches, until crisp and lightly browned, 5 to 7 minutes. Drain on a paper towel-lined plate.
4. 4 Layer ½ fried tortilla strips in a 2-quart baking dish; spread ½ tomatillo sauce over top. Combine pepper Jack cheese and Monterey Jack cheese in a bowl; sprinkle ½ on tomatillo sauce. Repeat layers.
5. 5 Bake in the preheated oven until cheese is golden and bubbly, 30 to 35 minutes. Cool before serving, about 5 minutes.

By Brady Hamilton

Ingredients

• ✓ pepper jack cheese
• cooking spray
• bacon
• egg
• milk
• red bell pepper
• yellow bell pepper
• onion
• cilantro
• salt
• black pepper
• crouton
• cheddar cheese
• swiss cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a square baking pan with cooking spray.
2. 2 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Chop when cool enough to handle.
3. 3 Whisk eggs and milk together in a bowl. Stir in bell peppers, onion, cilantro, salt, and black pepper.
4. 4 Arrange croutons in the bottom of the prepared pan. Layer bacon, pepper Jack cheese, Cheddar cheese, and Swiss cheese on top, then pour egg mixture over top.
5. 5 Bake in the preheated oven until set, 30 to 40 minutes. Remove from the oven; let sit before serving for 20 minutes.

By RCOSTIC

Ingredients

• ✓ pepper jack cheese
• cooking spray
• chorizo sausage
• water
• dry milk
• corn tortilla
• egg
• pinto bean
• tomato
• green chile
• corn
• green chile pepper
• green pepper
• green onion
• sour cream
• mexican cheese blend

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch square glass baking dish with cooking spray.
2. 2 Heat a medium skillet over medium-high heat. Add chorizo; cook and stir until browned and crumbly, 3 to 5 minutes. Remove from the skillet and drain on paper towels.
3. 3 Mix water and dry milk together in a large bowl. Add chorizo, tortillas, eggs, pinto beans, diced tomatoes with green chiles, corn, green chile, pepper Jack cheese, bell pepper, and green onions. Mix well. Pour into the prepared dish.
4. 4 Bake in the preheated oven until golden brown and the middle is set, 55 to 60 minutes. Remove from the oven; spread sour cream on top and sprinkle with Mexican cheese. Return to the oven to melt cheese, about 1 minute. Let cool slightly before serving.

By rlt11_NMC

Ingredients

• ✓ pepper jack cheese
• jalapeno pepper
• bacon
• toothpick

Instructions

1. 1 Slice caps off the jalapeno peppers; reserve. Core and seed the peppers.
2. 2 Cut pepper Jack cheese into 1/4-inch-thick slices. Cut each slice into sticks the thickness of a pencil. Stuff jalapeno peppers with as many cheese sticks as will fit. Secure caps back on the jalapenos, using at least 2 toothpicks per pepper.
3. 3 Wrap 1 slice bacon around each jalapeno pepper. Keep bacon secure by skewering the end on one of the toothpicks.
4. 4 Preheat grill for medium heat and lightly oil the grate. Grill jalapeno peppers, watching for flare-ups, until bacon is browned, about 20 minutes.

By Skyler Murray

Ingredients

• ✓ pepper jack cheese
• cooking spray
• buttermilk biscuit dough
• butter
• jalapeno pepper
• garlic powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
2. 2 Cut each biscuit into quarters and dip half into the melted butter. Place in the prepared pan. Top with 1/2 of the pepper Jack cheese, 2 tablespoons jalapenos, and 1/4 teaspoon garlic powder. Dip the remaining biscuit pieces in butter and place in the pan; top with remaining cheese, jalapenos, and garlic powder.
3. 3 Bake in the preheated oven until golden brown, 35 to 40 minutes.
4. 4 Cool in the pan for 10 minutes. Run a knife around the edge to loosen; remove from the pan. Serve warm.

By Christina

Ingredients

• ✓ pepper jack cheese
• ground turkey
• salsa
• corn kernel
• water
• great northern bean

Instructions

1. 1 In a large pot over medium-high heat, cook ground turkey until browned and crumbly, 7 to 10 minutes. Drain and discard grease.
2. 2 Stir in salsa, corn, water, beans, and cheese. Simmer over low heat for about 30 minutes, or until cheese has melted and chili is hot.

By TINA B

Ingredients

• ✓ pepper jack cheese
• cooking spray
• corn tortilla chip
• taco seasoning
• black olive
• grape tomato
• cilantro

Instructions

1. 1 Preheat the air fryer to 360 degrees F (180 degrees C) for about 3 minutes. Line air fryer basket with foil or a parchment liner, and spray with cooking spray.
2. 2 Spread out chips in the fryer basket in a single layer, slightly overlapping chips, so the cheese doesn't melt through. Lightly dust chips with taco seasoning to get a pop of taco flavor, and sprinkle with shredded cheese. Don't overcrowd the basket.
3. 3 Top cheese with olives and tomatoes and place basket in the air fryer.
4. 4 Air-fry until cheese is melted and chips are starting to slightly brown on the edges, 5 to 6 minutes. Watch closely to be sure the cheese doesn't burn. If necessary, add additional time until you reach your preferred crispness.
5. 5 Move nachos to a plate, garnish with chopped cilantro, and serve immediately.

By lutzflcat

Ingredients

• ✓ pepper jack cheese
• green onion
• mayonnaise
• salsa
• sourdough bread
• turkey
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together green onions, mayonnaise, and salsa in a small bowl until well combined.
3. 3 Spread sauce over each bread slice. Layer turkey and pepper Jack cheese on 4 bread slices. Top with remaining bread slices to make 4 sandwiches.
4. 4 Melt 2 tablespoons butter in a large skillet over medium heat. Fry sandwiches in hot butter until bottoms are lightly toasted. Add remaining butter to the skillet, then flip sandwiches over. Cook until browned on the other side and cheese is melted.

By Mom22GreatKids

Ingredients

• ✓ pepper jack cheese
• beef skirt steak
• onion
• green bell pepper
• hawaiian bread roll
• mayonnaise
• butter

Instructions

1. 1 Heat a large skillet over medium-high heat. Add steak, onion, and bell pepper; cook and stir until steak is browned and cooked to your liking and onions are tender, 7 to 10 minutes.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Line an 8x8-inch baking pan with aluminum foil.
3. 3 Slice the connected rolls in half widthwise to look like 2 giant slices of bread. Place the bottom half into the bottom of the prepared baking pan. Spread mayonnaise evenly on top.
4. 4 Place 4 slices of pepper Jack cheese over mayonnaise. Layer steak mixture and remaining cheese on top. Cover with the top half of the bread. Spread melted butter on top.
5. 5 Bake in the preheated oven until cheese is melted and bread is browned, about 20 minutes. Slice into individual portions.

By rathiemke

Ingredients

• ✓ pepper jack cheese
• ✓ pepper jack cheese
• chicken
• cream cheese
• hot pepper sauce
• blue cheese dressing
• blue cheese
• seafood seasoning
• cayenne pepper
• green onion

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Stir chicken, cream cheese, hot pepper sauce, 1/2 cup pepper Jack, blue cheese dressing, blue cheese, seafood seasoning, and a pinch cayenne pepper together in a large bowl until well combined. Transfer to a 9-inch round baking dish and smooth into an even layer. Sprinkle 2 tablespoons pepper Jack over top.
3. 3 Bake in the preheated oven until lightly browned on top, 15 to 20 minutes. Remove from the oven, add another pinch cayenne pepper, and sprinkle green onions over top.

By John Mitzewich

Ingredients

• ✓ pepper jack cheese
• cream cheese
• taco seasoning mix
• chicken
• flour tortilla
• cooking spray
• cheddar cheese
• salsa
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix cream cheese, pepper Jack cheese, and taco seasoning in a medium-sized bowl. Fold in cooked shredded chicken. Divide mixture evenly onto 8 tortilla shells. Fold tortillas by tucking in sides first and then rolling. Place filled tortillas into a 9x13-inch baking dish with seam-sides down. Spray tops with cooking spray.
3. 3 Bake in the preheated oven for 15 minutes. Turn chimichangas over and bake 15 minutes more.
4. 4 Serve topped with Cheddar cheese, salsa, and sour cream.

By Maria Labrador Harper

Ingredients

• ✓ pepper jack cheese
• chicken broth
• cream of chicken soup
• green chile pepper
• taco seasoning
• chicken breast
• great northern bean
• white corn
• sour cream

Instructions

1. 1 Gather the ingredients.
2. 2 Layer chicken, great northern beans, and corn in a slow cooker.
3. 3 Mix chicken broth, condensed soup, chile peppers, and taco seasoning together in a bowl. Pour broth mixture over top.
4. 4 Cover and cook on Low until chicken is no longer pink in the center and the juices run clear, 8 to 10 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Transfer chicken to a cutting board. Shred with two forks or cut into bite-sized pieces. Return to the slow cooker.
6. 6 Stir in sour cream and pepper Jack cheese; cover and cook on Low until cheese is melted, 3 to 5 minutes.

By Rjcunigan

Ingredients

• ✓ pepper jack cheese
• self-rising flour
• cornmeal
• white sugar
• salt
• baking soda
• butter
• buttermilk
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together self-rising flour, cornmeal, white sugar, salt, and baking soda (See Cook's Note for substitution). Add cubed, very cold butter and mix in with a pastry cutter/blender until the mixture is crumbly and the butter pieces are approximately the size of lentils.
3. 3 Stir in the buttermilk with a fork until a crumbly dough forms, which can be pressed together with your hands.
4. 4 Press into a square, and roll out into a 12 x12-inch square. Cut in half, and stack one piece on the other. Roll back out to a 12-inch square. Jagged edges are fine, and can simply be pressed in with a bench scraper.
5. 5 Cut into quarters, and stack up. Square up the sides a little by pressing in with a bench scraper, and roll back out to a 12-inch square.
6. 6 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a Silpat mat.
7. 7 Grate the pepper Jack cheese over the top of the dough (for best results, pop cheese in the freezer for a few minutes to firm up, making it easier to grate and distribute evenly). Fold into thirds to form a rectangle, and press lightly.
8. 8 Roll until the rectangle is about 3/4 inch thick, and then use a floured round cutter (mine was 2.75 inches) to punch out 8 biscuits. Dough can also be cut into squares instead.
9. 9 Transfer cut dough to the prepared baking sheet. Extra dough can be pressed together and re-rolled, and used to cut more biscuits. Press each biscuit lightly in the center with your thumb. Brush each biscuit lightly with melted butter.
10. 10 Bake in the preheated oven until nicely risen and golden brown, 18 to 20 minutes. While still warm, brush with more melted butter if desired. Let cool before serving. Enjoy!

By John Mitzewich

Ingredients

• ✓ pepper jack cheese
• ground beef
• taco seasoning
• hamburger bun
• sour cream
• salsa
• cilantro
• tomato
• avocado
• onion

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Mix ground beef and taco seasoning together in a bowl with your hands. Separate mixture into 5 equal portions. Form into patties.
3. 3 Cook patties on the preheated grill for 5 minutes. Flip, top with pepper Jack cheese slices, and continue to grill until no longer pink or to desired doneness, about 5 minutes more. An instant-read thermometer inserted into the center of a patty should read at least 160 degrees F (70 degrees C).
4. 4 Spread sour cream and salsa on buns. Add patties; top with cilantro, tomato, avocado, and onion.

By Anabelen

Ingredients

• ✓ pepper jack cheese
• cottage cheese
• sour cream
• scallion
• cilantro
• worcestershire sauce
• garlic
• cumin
• salt
• black pepper

Instructions

1. 1 Combine cottage cheese, sour cream, pepper Jack cheese, scallions, cilantro, Worcestershire sauce, garlic, cumin, salt, and black pepper in a large bowl; mix well.
2. 2 Cover the bowl with plastic wrap; refrigerate to allow flavors to develop, about 2 hours.

By Sarah Gilmore de Ruiter

Ingredients

• ✓ pepper jack cheese
• cooking spray
• chicken broth
• black bean
• corn
• brown rice
• cream of chicken soup
• sour cream
• salsa verde
• chicken thigh

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
2. 2 Heat chicken broth in a small pan over medium heat, about 5 minutes.
3. 3 Combine black beans, corn, and rice in a large bowl. Add hot chicken broth, condensed soup, 1 cup pepper Jack cheese, sour cream, and salsa; stir to combine. Stir in chicken. Pour mixture into the prepared baking dish.
4. 4 Bake, uncovered, in the preheated oven for 45 minutes. Top with remaining pepper Jack and bake until center is set, chicken is cooked through, and cheese is golden brown, 15 to 25 more minutes.

By Pam Shultz

Ingredients

• ✓ pepper jack cheese
• cooking spray
• bacon
• poultry seasoning
• chicken breast
• hamburger bun
• lettuce
• tomato
• onion
• dill pickle

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate with cooking spray.
2. 2 Meanwhile, cook bacon in a large skillet over medium-high heat until browned and crispy, 7 to 10 minutes. Drain on a paper towel-lined plate.
3. 3 While the bacon is cooking, rub poultry seasoning onto chicken.
4. 4 Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top each chicken breast with 2 slices bacon and 1 slice pepper Jack cheese; close the lid and cook until cheese is melted, 2 to 3 minutes.
5. 5 Remove chicken from the grill and place on buns. Top with lettuce, tomato, onions, and pickle slices.

By LMANGONE

Ingredients

• ✓ pepper jack cheese
• bread
• milk
• worcestershire sauce
• egg
• basil
• rosemary
• pepper
• veal
• cheddar cheese
• hamburger bun

Instructions

1. 1 Place torn bread into a bowl; sprinkle with milk and Worcestershire sauce. Mix in egg until combined; season with basil, rosemary, and black pepper. Add veal; mix until evenly combined. Divide and shape into four patties.
2. 2 Preheat an outdoor grill for medium and lightly oil the grate.
3. 3 Cook on the preheated grill until desired doneness, about 5 minutes per side for medium. Place 1 slice cheese on each burger; cook until melted, about 1 minute. Serve on buns.

By Theresa Rezentes

Ingredients

• ✓ pepper jack cheese
• roast beef
• beef consomme
• jalapeno pepper
• worcestershire sauce
• salt
• black pepper
• all-purpose flour
• hawaiian bread roll
• provolone cheese
• horseradish

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Roughly chop roast beef until crumbly.
3. 3 Combine consomme, jalapeno, Worcestershire sauce, salt, and pepper in a saucepan over medium heat; bring to a simmer. Add roast beef, lower heat to medium-low, and simmer until heated through, 1 to 2 minutes. Add flour and stir constantly until thickened into a gravy, 3 to 5 minutes. Remove from the heat.
4. 4 Slice rolls in half without separating rolls from each other. Put bottom halves on a baking sheet and layer with provolone cheese slices. Spoon meat mixture on the provolone and cover with Cheddar cheese slices. Add a thin smear of horseradish and place top rolls on top.
5. 5 Bake in the preheated oven until cheese is melted, about 5 minutes. Cut sliders apart to serve.

By Cindylee Bloomer

Ingredients

• ✓ pepper jack cheese
• olive oil
• butter
• chicken breast
• creole seasoning
• avocado
• tomato
• red onion
• lime juice
• garlic powder
• salt
• pepper

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Heat oil and butter in a skillet over medium heat. Add chicken breasts; cook until no longer pink on the inside and golden brown on the outside, seasoning each side with Creole seasoning, about 10 minutes per side.
3. 3 Scoop avocados into a bowl. Add tomato, onion, lime juice, garlic powder, salt, and black pepper; mash together.
4. 4 Spoon about ⅓ cup guacamole onto each chicken breast, top with 1 slice pepper Jack cheese; broil until cheese is melted and bubbling, 2 to 4 minutes.

By Jenn Horton

Ingredients

• ✓ pepper jack cheese
• duck breast
• water
• salt
• chipotle pepper
• apple cider vinegar
• worcestershire sauce
• monosodium glutamate
• garlic powder
• hot pepper sauce
• jalapeno pepper
• cream cheese
• bacon
• toothpick

Instructions

1. 1 Clean and rinse duck breasts thoroughly in cold water. Cut into 1/4-inch slices and place in a resealable plastic bag with water and salt. Refrigerate for 2 to 3 hours. Remove from bag and rinse again under cold running water.
2. 2 Combine duck, ground chipotle pepper, vinegar, Worcestershire sauce, monosodium glutamate, garlic powder, and hot pepper sauce in a resealable plastic bag. Refrigerate until well marinated, 2 to 3 hours more.
3. 3 Fill jalapenos with pepper Jack cheese and cream cheese. Top with marinated duck. Cut bacon strips in half and wrap each stuffed pepper with a bacon strip. Secure with a toothpick.
4. 4 Preheat an outdoor grill for 400 degrees F (204 degrees C) and lightly oil the grate. Cook jalapeno peppers, flipping once or twice, until bacon is browned, about 15 minutes.

By jbird16