Type what you have

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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• egg roll wrapper
• green chile
• canola oil

Instructions

1. 1 Place eggroll wraps on a work surface. Place 1 whole green chile diagonally on the wrap. Add about 2 tablespoons pepper Jack cheese, or enough to cover chile. Fold bottom corner over filling. Roll snugly halfway to cover filling. Fold in both sides snugly against filling to look like an envelope; moisten edges of last flap with a moistened finger. Roll wrap up and seal top corner using water again to moisten edges to make them stick. Lay flap-side down until ready to cook. Repeat with remaining ingredients.
2. 2 Heat canola oil in a deep saucepan over medium heat to 350°F. Lower eggrolls with the flap side down carefully into the hot oil in batches. Fry until golden, turning occasionally, 2 to 3 minutes. Transfer to a plate lined with paper towels to drain. Repeat with remaining eggrolls.

By Culinary Envy

Ingredients

• ✓ pepper jack cheese
• wonton wrapper
• vegetable oil

Instructions

1. 1 Place 1 to 2 teaspoons of shredded cheese into the center of each wonton skin. Fold the top and bottom corners in toward each other and roll it up like a little egg roll. You will have to seal the wonton with a little water where the ends meet.
2. 2 Heat oil in a deep pot to 365 degrees F (180 degrees C). Fry the wontons two or three at a time. Drain on paper towels. Serve immediately.

By SHECOOKS2

Ingredients

• ✓ pepper jack cheese
• milk
• sweet onion
• tomato
• spinach
• red bell pepper

Instructions

1. 1 Combine pepper Jack cheese and milk 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 and well combined with the milk, about 5 minutes.
2. 2 Stir onions, tomatoes, spinach, and red bell pepper into the cheese mixture. Cover and simmer until dip has thickened and flavors are well blended, about 15 minutes.

By BAJATHECAT

Ingredients

• ✓ pepper jack cheese
• margarine
• self-rising flour
• milk

Instructions

1. 1 Melt margarine in a small saucepan over medium heat. Whisk in flour until it forms a paste; gradually stir in milk so that no lumps form. Cook and stir until sauce is thickened.
2. 2 Remove saucepan from heat and stir in cheese until smooth.

By PBEONE

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
• ✓ pepper jack cheese
• cream cheese
• hot sauce
• blue cheese dressing
• chicken breast
• blue cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
2. 2 Beat cream cheese, hot sauce, 1/2 cup pepper Jack cheese, and blue cheese dressing together in a large bowl; fold in chicken until completely coated. Pour mixture into the prepared baking dish and top with crumbled blue cheese and 1/3 cup pepper Jack cheese.
3. 3 Bake in the preheated oven until cheese is melted and dip is bubbling up the sides, 15 to 20 minutes.

By Miranda Helme

Ingredients

• ✓ pepper jack cheese
• ground beef
• marinara sauce
• corn
• breadstick dough

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Cook ground beef, stirring and breaking up lumps, in a large cast iron skillet until browned, about 10 minutes. Stir in pasta sauce and corn. Bring to a boil, then stir in cheese.
3. 3 Unroll breadstick dough and loosely weave on top of filling.
4. 4 Bake in the preheated oven until golden brown and bubbly, 20 to 25 minutes. Let stand for 10 minutes before serving.

By Doug

Ingredients

• ✓ pepper jack cheese
• buffalo wing sauce
• chicken
• white bread
• blue cheese
• butter

Instructions

1. 1 Combine shredded chicken, buffalo wing sauce, and blue cheese in a small bowl.
2. 2 Preheat a small skillet over medium heat.
3. 3 Spread 1/2 tablespoon butter on one side of a slice of bread. Place bread butter-side-down onto the skillet bottom and place pepper Jack cheese on top. Top with chicken mixture. Butter a second slice of bread with remaining butter on one side and place on top of sandwich, butter-side-up.
4. 4 Cook sandwich in skillet until lightly browned bread and flip over; about 2 1/2 minutes per side.

By Chef Mo

Ingredients

• ✓ pepper jack cheese
• vegetable broth
• arborio rice
• jalapeno pepper
• vegetable oil
• plain greek yogurt

Instructions

1. 1 Heat vegetable broth in a pot over medium-high heat until boiling; reduce heat to a simmer.
2. 2 Heat a heavy-bottomed pot over medium heat. Add rice and begin to toast, flipping it to ensure it toasts evenly. Continue until rice becomes golden and fragrant, about 10 minutes. Do not burn.
3. 3 Remove rice from the pot. Add jalapeno and vegetable oil. Saute over medium heat until softened, about 8 minutes. Add toasted rice and stir to absorb the jalapeno flavor.
4. 4 Stir 1/2 cup heated broth into the rice mixture until broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring continuously, until liquid is absorbed and rice has doubled in size. Add Greek yogurt. Mix well until melted and incorporated, adding more broth as necessary until rice is al dente.
5. 5 Turn off heat and add pepper Jack cheese, saving 1 to 2 teaspoons as garnish. Wait until starches settle, about 2 minutes. Distribute evenly between 4 plates. Top with reserved pepper Jack cheese. Serve hot.

By Buckwheat Queen

Ingredients

• ✓ pepper jack cheese
• ground beef
• water
• taco seasoning mix
• crescent roll
• tomato
• cilantro

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Cook and stir beef in a large skillet until browned, 5 to 8 minutes. Drain excess grease. Stir in water and taco seasoning mix. Cover and keep at a simmer over low heat.
3. 3 Unroll crescent dough triangles onto the prepared baking sheet. Cut each triangle in half. Top dough triangles with pepper Jack cheese slices. Divide beef mixture evenly over cheese; top with tomato and cilantro. Fold up dough to enclose filling.
4. 4 Bake in the preheated oven until golden brown, 13 to 15 minutes.

By BAKERBAKER

Ingredients

• ✓ pepper jack cheese
• water
• white rice
• corn
• olive oil
• onion
• salsa

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes, adding frozen corn with about 5 minutes remaining.
2. 2 While the rice is cooking, heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
3. 3 Stir onions into the cooked rice-corn mixture. Stir in salsa and pepper Jack cheese.

By Mark

Ingredients

• ✓ pepper jack cheese
• chorizo
• baby spinach
• cherry tomato
• green onion
• egg
• milk

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Cook chorizo in a large oven-proof skillet on medium-high heat until done, frequently stirring. Remove chorizo from the skillet, reserving drippings in the skillet. Set chorizo aside. Add spinach to the skillet; cook 2 minutes or just until wilted, frequently stirring. Stir in tomatoes, onions, and cooked chorizo. Remove from heat.
2. 2 Whisk eggs and milk in a medium bowl until blended; stir in 1 cup of cheese. Add to ingredients in skillet; stir just until blended. Top with remaining cheese.
3. 3 Bake 25 minutes or until knife inserted in center comes out clean.

By Kraft

Ingredients

• ✓ pepper jack cheese
• sandwich roll
• egg
• milk
• green chile pepper
• cheddar cheese
• paprika
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Make a V-shaped cut in each roll, leaving the ends intact. Lift out V-shaped wedge. Hollow out rolls gently to make shallow bread bowls, being careful not to cut through the bottom or sides. Place bread bowls on the prepared baking sheet.
3. 3 Whisk eggs in a bowl. Add milk; whisk until well blended. Stir in green chile peppers, Cheddar cheese, pepper Jack cheese, paprika, and salt. Pour mixture slowly into the prepared rolls, spreading evenly with a spoon.
4. 4 Bake in the preheated oven until egg mixture is completely set and cheese is lightly browned, about 30 minutes. Cool for 3 minutes before serving.

By Jill Lightner

Ingredients

• ✓ pepper jack cheese
• roast beef
• gravy
• green chile
• oil
• corn tortilla

Instructions

1. 1 Combine roast beef with gravy, pepper Jack cheese, and green chiles in a large bowl. Use a fork to break up beef and mix well. Set aside.
2. 2 Heat oil in a large skillet over medium-high heat. Fry tortillas in hot oil just long enough to soften, 2 to 3 seconds; drain on a paper towel-lined plate.
3. 3 Working in batches, spoon beef mixture onto tortillas, making a line down the middle of tortilla. Roll tortilla around filling and place in a frying pan with the edge of rolled tortilla facing the bottom of the pan. Cook over medium heat until tortillas are completely browned, 5 to 8 minutes per side. Drain on paper towels before serving.

By TRACEY

Ingredients

• ✓ pepper jack cheese
• all-purpose flour
• baking powder
• salt
• baking soda
• garlic powder
• butter
• ham
• buttermilk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine flour, baking powder, salt, baking soda, and garlic powder in a bowl. Whisk to combine.
3. 3 Dice the cold butter up into chunks, and cut it into the dry mixture with your fingers, a fork, or a pastry cutter, until the mixture resembles coarse sand, and butter is well blended in. Stir in cheese and ham, gently stirring to evenly coat all the cheese and ham pieces with the flour mixture.
4. 4 Use a fork and stir in 1 cup buttermilk. If the mixture is still dry, add a little more liquid at a time until the dough just comes together (it should be a little bit sticky, but not "wet").
5. 5 Shape dough into a ball by hand, handling the dough gently. Then pat the dough out on a lightly floured surface to 1/2- to 3/4-inch thickness. Use a small biscuit cutter to cut 12 to 15 biscuits out, and arrange them on a baking sheet with sides just barely touching.
6. 6 Bake in the preheated oven until just golden brown around the edges/tops/bottoms and cooked through in the center, 12 to 15 minutes.
7. 7 Cool briefly on the baking sheet before moving to a platter or cooling rack. Best served warm!

By Rebekah Rose Hills

Ingredients

• ✓ pepper jack cheese
• olive oil
• garlic
• pizza crust
• cheddar cheese
• bacon
• hamburger dill pickle
• red pepper flakes
• dill

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Mix oil and garlic together in a small bowl and brush over pizza crust. Pre-bake crust in the preheated oven for 2 minutes. Remove from oven.
3. 3 Evenly sprinkle pizza crust with pepper Jack cheese and Cheddar cheese and return to the hot oven. Bake until cheese is melted, about 2 minutes.
4. 4 Evenly distribute crumbled bacon, pickle slices, and crushed red pepper flakes over the crust. Return to the oven and bake for 2 more minutes. Garnish with dill.

By Soup Loving Nicole

Ingredients

• ✓ pepper jack cheese
• bacon
• ground beef
• barbecue spice rub
• prosciutto
• jalapeno pepper
• barbecue sauce
• fried onion

Instructions

1. 1 Arrange bacon slices side by side, facing lengthwise, on a sushi mat.
2. 2 Mix ground beef and spice rub together in a large bowl. Spread in a thin layer over bacon, leaving 1 inch of bacon uncovered on the end furthest from you. Cover beef with prosciutto. Line jalapeno strips across the end closest to you. Place cheese sticks next to jalapeno strips.
3. 3 Roll up bacon tightly towards the uncovered end.
4. 4 Preheat grill to 350 degrees F (175 degrees C). Grill bacon roll seam side-down over indirect heat until crisp, about 25 minutes. Brush some barbeque sauce on top. Continue grilling until barbeque sauce is glazed, about 5 minutes. Add remaining barbeque sauce; grill for 5 minutes more.
5. 5 Remove from grill and coat evenly with fried onions. Slice and serve with chopsticks.

By The Gruntled Gourmand

Ingredients

• ✓ pepper jack cheese
• tomato
• tomato
• jalapeno pepper
• tomato bisque
• green chili
• pasta shell
• colby monterey jack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix diced tomatoes, diced tomatoes with jalapeno, tomato bisque, and green chilies together in a medium saucepan. Bring to a boil, stirring occasionally. Reduce heat to low and let simmer.
3. 3 Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and place into the bottom of a casserole dish.
4. 4 Pour tomato sauce over pasta and stir in 1/2 Colby-Monterey Jack cheese and 1/2 pepper Jack cheese. Top with remaining 1/2 Colby-Monterey Jack cheese and 1/2 pepper Jack cheese.
5. 5 Bake in the preheated oven until cheese begins to brown, about 30 minutes. Remove from the oven and let cool for 15 minutes before serving.

By j Morgan