Type what you have

Ingredients

• ✓ pepper jack cheese
• green chile
• flour tortilla
• enchilada sauce
• sour cream
• cilantro

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Split each chile lengthwise into halves and remove the seeds. Arrange 2 chile halves and about 3 1/2 tablespoons of the cheese near the outer edge of each tortilla. Roll tortilla to enclose the filling. Repeat process with remaining tortillas, chiles and cheese. Arrange the filled tortillas seam side down in a greased 9x13 inch baking pan. In a small bowl, whisk together the enchilada sauce and sour cream. Spoon over the filled tortillas.
3. 3 Bake in preheated oven for 30 minutes, or until bubbly and heated through. Garnish with cilantro.

By Jeanna

Ingredients

• ✓ pepper jack cheese
• chicken
• buffalo wing seasoning mix
• ranch salad dressing mix
• colby monterey jack cheese
• chili sauce
• flour tortilla
• blue cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking pan.
2. 2 Place chicken in a large bowl and add Buffalo wing seasoning and ranch dressing mix. Toss to coat.
3. 3 Combine pepper Jack cheese and Colby-Monterey Jack cheese in a bowl; reserve 1 cup of cheese mixture. Reserve about 1/2 cup Buffalo sauce and pour the rest into a shallow bowl.
4. 4 Coat both sides of a tortilla with Buffalo sauce and place on a plate. Add desired amount of chicken and cheese mixture. Roll tortilla and place seam-side down in the prepared baking pan. Repeat with remaining tortillas. Cover enchiladas with reserved cheese mixture and drizzle with reserved Buffalo sauce.
5. 5 Bake in the preheated oven until cheese is melted and tortilla edges are starting to brown, about 20 minutes. Top with blue cheese before serving.

By andreaclark22

Ingredients

• ✓ pepper jack cheese
• pork sausage
• fennel seed
• sage
• salt
• black pepper
• poblano pepper
• cream cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir sausage, fennel, sage, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes.
3. 3 Place poblano peppers cut-side up into a baking dish. Spread about 3/4 ounce cream cheese into each pepper. Fill with sausage mixture and sprinkle with pepper Jack cheese.
4. 4 Bake in the preheated oven until peppers are softened and filling is bubbly, about 20 minutes.

By Annie

Ingredients

• ✓ pepper jack cheese
• refried bean
• salsa
• pizza crust
• romaine lettuce heart
• green onion
• ranch dressing
• tortilla chip

Instructions

1. 1 Adjust oven rack to lowest position, and heat oven to 450 degrees. Mix beans and 1/2 cup salsa in a medium bowl. Place crust on a cookie sheet, then spread the bean mixture over crust. Bake until it's crisp and warm, about 10 minutes.
2. 2 Remove from oven; top with lettuce, green onions and dollop with the remaining salsa. Drizzle (or, if dressing has an easy-pour top, squirt) dressing over pizza. Top with chips and cheese, then return to oven and bake until the cheese melts, about 2 minutes longer. Cut into 6 slices and serve. Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ pepper jack cheese
• ground beef
• onion
• tortilla chip
• taco seasoning mix
• egg
• milk
• red taco sauce

Instructions

1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together beef, onion, tortilla chips, pepper Jack cheese, and taco seasoning in a large bowl until combined.
3. 3 Whisk together eggs, milk, and taco sauce in a medium bowl.
4. 4 Add to beef mixture and stir until well combined.
5. 5 Press mixture into a 9x5x3-inch loaf pan. Pour a strip of taco sauce down the center of loaf.
6. 6 Bake in the preheated oven until cooked through and browned on top, 45 to 60 minutes. An instant-read thermometer inserted into the center of loaf should read at least 160 degrees F (72 degrees C).
7. 7 Serve and enjoy!

By Camille

Ingredients

• ✓ pepper jack cheese
• ground beef
• taco seasoning mix
• sweet onion
• green onion
• cream cheese
• salsa
• corn tortilla
• enchilada sauce
• black olive

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large, nonstick skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in seasoning mix until combined. Transfer beef mixture to a large bowl, reserving drippings in the skillet.
3. 3 Add sweet and green onions to the pan drippings; cook and stir over medium heat until tender, 5 to 7 minutes.
4. 4 Add onions to the beef mixture, along with cream cheese and salsa; stir until cream cheese is completely melted.
5. 5 Arrange tortillas on a large, flat work surface. Divide beef mixture evenly among tortillas, spooning it in a line down the center of each tortilla. Sprinkle about 1 tablespoon pepper Jack cheese onto each tortilla, then roll tortilla up over the filling. Transfer to a baking dish. Pour enchilada sauce evenly over enchiladas, then sprinkle olives and remaining cheese over top.
6. 6 Bake in the preheated oven until cheese melts completely, about 20 minutes.

By FeatherAnnRealtor

Ingredients

• ✓ pepper jack cheese
• chicken breast
• cheddar cheese
• sour cream
• hot pepper sauce
• cilantro
• red pepper flakes
• garlic powder
• onion powder
• flour tortilla
• sour cream
• hot pepper sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil.
2. 2 Combine shredded chicken, 1/2 of the pepper Jack cheese, Cheddar cheese, 2 tablespoons sour cream, 1 tablespoon hot pepper sauce, cilantro, red pepper flakes, garlic powder, and onion powder in a medium bowl; mix well.
3. 3 Place equal amounts of filling onto each tortilla, roll tightly to close, and place seam-side down onto the prepared baking sheet.
4. 4 Bake in the preheated oven for 10 minutes. Turn taquitos over, sprinkle with remaining pepper Jack cheese, and bake until cheese is melted and taquitos are crispy, about 5 more minutes.
5. 5 While taquitos are baking, mix sour cream and hot pepper sauce together in a small bowl for dipping sauce. Serve with taquitos.

By lefread

Ingredients

• ✓ pepper jack cheese
• rotisserie chicken
• red bean
• pinto bean
• onion
• olive oil
• tomato sauce
• chicken broth
• sour cream
• corn tortilla
• cilantro
• red pepper sauce

Instructions

1. 1 Adjust oven rack to middle position; heat oven to 375 degrees. In a medium bowl, mix chicken, beans and 1 cup cheese; set aside. Thinly slice 1/2 cup onion; set aside. Finely chop remaining onion.
2. 2 Heat oil in a 12-inch skillet over medium-high heat. Add chopped onions and saute until golden, about 5 minutes. Add tomato sauce; simmer until very thick, about 12 minutes. (Stir frequently; reduce heat if sputtering dramatically.) Add broth; bring to simmer. Remove from heat; whisk in sour cream. Stir 1/2 cup sauce into chicken mixture.
3. 3 Spread 1/2 cup sauce in a 13-by-9-inch ovenproof glass dish. Microwave tortillas on high power in a microwave-safe plastic bag until warm, about 1 minute. Fill each tortilla with a heaping 1/4 cup chicken mixture; roll and place in baking dish. Top with remaining sauce and cheese.
4. 4 Bake until bubbly, about 20 minutes. Top with sliced onions and the optional cilantro. Serve hot. Pass pepper sauce separately.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ pepper jack cheese
• tomato
• onion
• cilantro
• jalapeno pepper
• chili powder
• garlic salt
• cherry wood chip
• water
• chicken breast
• flour tortilla

Instructions

1. 1 Combine tomatoes, onion, cilantro, jalapeno pepper, chili powder, and garlic salt in a bowl. Mix together and refrigerate until ready to use.
2. 2 Preheat a charcoal grill for medium-high heat and lightly oil the grate. Spread the soaked cherry wood chips evenly on top of the lit charcoal. Place chicken on grill, cover, and cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Remove chicken from grill and allow chicken to cool until safe to handle. Cut each chicken breast into small cubes.
4. 4 Preheat an electric griddle to 350 degrees F (175 degrees C). Place one tortilla on the griddle to warm and quickly flip it. Spread enough pepper Jack cheese to lightly cover the entire tortilla and let it melt, about 2 minutes. Remove from heat. Spread 3 tablespoons of pico de gallo on one half of the tortilla and top with 1/6 of the diced chicken. Fold cheese side of the tortilla on top of the pico de gallo-chicken mixture, slice into 3 wedges, and serve. Repeat with remaining ingredients.

By bdweld

Ingredients

• ✓ pepper jack cheese
• tomato
• onion
• cilantro
• jalapeno pepper
• garlic salt
• ground beef
• water
• taco seasoning mix
• empanada wrapper
• egg
• water

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix together tomatoes, onion, cilantro, jalapeño pepper, and garlic salt in a large bowl until well combined. Set aside.
3. 3 Heat a sauté pan over medium-high heat. Cook and stir beef in the hot pan until crumbly and no longer pink, 5 to 7 minutes. Drain fat and return beef to the pan.
4. 4 Stir water and taco seasoning into beef; cook until fully incorporated and water has been absorbed, 2 to 3 minutes. Mix in tomato mixture and pepper Jack cheese until well combined.
5. 5 Lightly flour a work surface. Roll each empanada wrapper out to a 6-inch circle. Scoop 1/3 cup beef filling onto the center of each wrapper. Fold each wrapper in half to enclose beef filling. Crimp the edges with a fork to seal. Pierce the top of each pie twice with a fork. Transfer to the prepared baking sheet.
6. 6 Make egg wash: Whisk together egg and water in a small bowl until well combined. Brush over the tops of pies.
7. 7 Bake on the middle rack in the preheated oven until golden brown, about 20 minutes.

By bdweld

Ingredients

• ✓ pepper jack cheese
• vegetable oil
• olive oil
• tomato
• onion
• cilantro
• ketchup
• garlic
• serrano pepper
• salt
• black pepper
• shrimp
• corn tortilla

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C) with rack in the lowest position. Brush two baking sheets with 1 tablespoon vegetable oil each.
2. 2 Heat extra-virgin olive oil in a large skillet until shimmering. Add tomatoes, onion, cilantro, ketchup, garlic, serrano, salt, and black pepper; cook and stir until onion is translucent, 6 to 8 minutes. Add shrimp; cook until shrimp are opaque but not cooked completely, about 2 minutes. Shrimp will continue to cook in the oven. Remove from heat.
3. 3 Place 5 tortillas on 1 prepared baking sheet and 4 tortillas on remaining prepared baking sheet. Brush tortilla tops with remaining 1 tablespoon vegetable oil. Divide pepper Jack cheese among tortillas, followed by shrimp mixture.
4. 4 Bake, one baking sheet at a time, in the preheated oven until tortillas start to turn golden brown and cheese has melted, 7 to 9 minutes. Repeat with remaining baking sheet and tortillas.
5. 5 Transfer tacodillas to a serving platter, one at a time, working as quickly as possible; fold in half, like tacos.

By Yoly

Ingredients

• ✓ pepper jack cheese
• chicken breast
• water
• onion
• green chile
• monterey jack cheese
• corn tortilla
• butter
• all-purpose flour
• water
• chicken stock concentrate
• cumin
• plain greek yogurt
• monterey jack cheese

Instructions

1. 1 Place chicken breasts, water, and onion in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain off water. Shred chicken using 2 forks. Mix in green chiles.
3. 3 Combine chicken mixture with Monterey Jack cheese. Spoon some of the chicken filling into the middle of each tortilla and roll up tightly. Grease a 9x13-inch casserole dish; arrange filled tortillas in the dish.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Add water, chicken stock concentrate, and cumin; whisk until smooth. Cook over medium heat until thick and bubbly, about 5 minutes. Stir in Greek yogurt, pepper Jack cheese, and Monterey Jack cheese. Do not boil, as yogurt may curdle.
6. 6 Pour sauce over enchiladas in the casserole dish.
7. 7 Bake in the preheated oven until cheeses melt, about 22 minutes. Broil on high until top browns, about 3 minutes.

By thedailygourmet

Ingredients

• ✓ pepper jack cheese
• ground beef
• onion
• tomato
• green chile pepper
• black bean
• picante sauce
• taco seasoning
• cooking spray
• flour tortilla
• monterey jack cheese
• tortilla chip
• aluminum foil
• green onion
• cilantro
• sour cream

Instructions

1. 1 Heat a large nonstick skillet over medium-high heat. Add ground beef and onion to the hot skillet; cook and stir until browned and crumbly, 5 to 7 minutes. Reduce heat to low and stir in diced tomatoes, black beans, picante sauce, and taco seasoning. Simmer until most of the liquid has evaporated, about 20 minutes.
2. 2 Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
3. 3 Spread flour tortillas in the prepared baking dish, overlapping to cover the bottom and sides. Spread beef mixture over tortillas, and sprinkle with 3/4 cup Monterey Jack cheese, 3/4 cup pepper Jack cheese, and 1 1/2 cups crushed tortilla chips. Cover with aluminum foil.
4. 4 Bake in the preheated oven for 25 minutes. Remove from oven and discard foil. Sprinkle remaining Monterey Jack cheese, pepper Jack cheese, and crushed tortilla chips on top. Place back in the oven and bake, uncovered, until cheese is melted and bubbly, 8 to 10 minutes. Sprinkle with green onion and cilantro and serve with sour cream.

By hungrydad

Ingredients

• ✓ pepper jack cheese
• cilantro
• mexican cheese blend
• tortilla chip
• heavy cream
• lime
• lime
• mayonnaise
• sour cream
• chicken breast
• cayenne pepper
• salt
• garlic powder
• cumin
• cilantro
• lime
• olive oil
• tequila

Instructions

1. 1 Whisk tequila, oil, lime juice, cilantro, cumin, garlic powder, salt, and cayenne for marinade together in a bowl. Place chicken slices into a plastic bag, add marinade, and refrigerate for 30 minutes.
2. 2 Mix sour cream, mayonnaise, lime zest and juice, and enough heavy cream to make crema thin enough together in a bowl and refrigerate.
3. 3 Remove chicken from the refrigerator and let come to room temperature for 10 minutes.
4. 4 Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Preheat an outdoor grill for high heat and lightly oil the grate.
5. 5 Cook chicken on the preheated grill until caramelized and no longer pink in the center, about 5 minutes on each side.
6. 6 Lay tortilla chips out in a single layer over two cookie sheets. Mix pepper Jack and Mexican cheese together and sprinkle half of the mixture over the chips. Cut the grilled chicken into bite-sized pieces and distribute evenly over cheese. Top chicken with remaining cheese.
7. 7 Bake in the preheated oven until cheese is melted, 10 to 15 minutes. Drizzle lime crema over nachos and sprinkle with cilantro.

By Sharon Dyson-Demers

Ingredients

• ✓ pepper jack cheese
• tomato sauce
• carrot
• celery
• onion
• green bell pepper
• green chile
• tomato
• corn
• black pepper
• oregano
• cayenne pepper
• cumin
• garlic
• chili powder
• ground turkey
• olive oil
• whole wheat rotini pasta

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 10 minutes; drain.
3. 3 Heat olive oil in a large skillet over medium-high heat. Add ground turkey and break it up with a wooden spoon. Add chili powder, garlic, cumin, cayenne pepper, oregano, and black pepper; mix thoroughly. Cook and stir until turkey is browned and crumbly, 5 to 7 minutes. Add corn, diced tomatoes and chiles, green bell pepper, onion, celery, and carrot; mix thoroughly.
4. 4 Place lid on skillet. Cook until vegetables are tender, stirring occasionally, about 8 minutes. Add tomato sauce; let simmer until thickened, about 5 minutes. Transfer turkey mixture to a 9x13-inch casserole dish and add the cooked pasta. Mix everything together. Top with pepper Jack cheese.
5. 5 Bake in the preheated oven until cheese is melted, about 10 minutes.

By cookinkat

Ingredients

• ✓ pepper jack cheese
• enchilada sauce
• corn tortilla
• black pepper
• salt
• egg
• ricotta cheese
• spinach
• cumin
• chili powder
• corn
• black bean
• salsa
• garlic
• red bell pepper
• jalapeno pepper
• sweet onion
• olive oil
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Heat olive oil in a large skillet over medium heat. Add onion, jalapenos, bell pepper, and garlic; cook and stir until onion is translucent, 5 to 7 minutes. Reduce heat to medium-low and add salsa, black beans, corn, chili powder, and cumin. Bring to a simmer; let simmer for 5 minutes.
3. 3 Combine 2 cups pepper Jack cheese, ricotta cheese, spinach, egg, salt, and pepper in a bowl.
4. 4 Place 6 corn tortillas in the bottom of the prepared baking dish. Add 1/2 of the vegetable mixture using a slotted spoon, followed by 1/2 of the cheese and spinach mixture. Add a layer of 6 tortillas and follow with remaining vegetables and remaining cheese mixture. Top with remaining tortillas. Spread enchilada sauce across the top and remaining pepper Jack cheese.
5. 5 Bake in the preheated oven until cheese is melted and bubbly, 45 minutes to 1 hour.

By My Hot Southern Mess

Ingredients

• ✓ pepper jack cheese
• green onion
• cilantro
• chicken
• vegetable oil
• corn tortilla
• chicken broth
• tomato paste
• garlic
• cinnamon
• cayenne pepper
• oregano
• black pepper
• chipotle chile powder
• cumin
• ancho chile powder
• all-purpose flour
• salt
• onion
• olive oil
• butter

Instructions

1. 1 Melt butter with olive oil in a saucepan over medium heat. Add onion and salt; cook and stir until onion starts to turn golden brown, 3 to 5 minutes. Stir in flour, chile powder, cumin, chipotle powder, black pepper, oregano, cayenne, and cinnamon. Cook and stir until fragrant, about 3 minutes. Add minced garlic and tomato paste; stir until fully combined. Pour in chicken broth and whisk until smooth.
2. 2 Increase heat to high and bring sauce to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until flavors come together, about 10 minutes. Taste and season as desired. Blend sauce with an immersion blender.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Lightly brush tortillas with oil. Heat a small cast iron skillet over medium-high heat. Heat tortillas until flexible, about 30 seconds per side.
5. 5 Cover the bottom of the skillet with a scoop of enchilada sauce. Place a tortilla on top and add 1/2 of the chicken, 1/3 of the Jack cheese, and 1/2 the cilantro and green onions. Spoon on more sauce and repeat layers, finishing with sauce and the remaining cheese.
6. 6 Bake in the preheated oven until cheese melts and sauce is bubbling, 10 to 15 minutes.

By John Mitzewich

Ingredients

• ✓ pepper jack cheese
• sour cream
• green bell pepper
• monterey jack cheese
• salt
• bay leaf
• black pepper
• garlic powder
• onion powder
• paprika
• molasses
• oregano
• cumin
• chili powder
• garlic
• onion
• tomato puree
• salsa
• great northern bean
• water
• chicken broth
• chicken breast

Instructions

1. 1 Combine chicken, chicken broth, water, beans, salsa, tomato puree, onion, garlic, chili powder, cumin, oregano, molasses, paprika, onion powder, garlic powder, black pepper, bay leaves, and salt in a 6-quart slow cooker. Stir gently to combine. Cover and cook on Low until chicken is falling apart, 4 to 6 hours.
2. 2 Remove chicken from slow cooker, shred, and return to the cooker. Stir in pepper jack cheese, Monterey jack cheese, and bell pepper. Cover and cook until bell pepper is softened and cheeses have completely melted into the chili, 30 to 45 minutes more.
3. 3 Adjust salt, black pepper, and chili powder to taste. Remove bay leaves. Serve warm, topped with sour cream and extra cheese, if desired.

By Kim

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
• 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
• 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
• 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
• 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

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