Type what you have

Ingredients

• ✓ colby jack cheese
• pizza crust
• barbecue sauce
• chicken breast
• pepperoncini pepper
• red onion
• cilantro

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place pizza crust on a baking sheet. Spread barbeque sauce on crust.
3. 3 Top with chicken, pepperoncini peppers, onion, and cilantro.
4. 4 Cover with Colby-Jack cheese.
5. 5 Bake in the preheated oven until cheese is melted and bubbly, about 15 minutes.

By Kimi Rae

Ingredients

• ✓ colby jack cheese
• cooking spray
• tortilla chip
• chicken breast
• cream of chicken soup
• sour cream
• green chile pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Layer tortilla chips in the bottom of the prepared baking dish.
3. 3 Mix chicken, cream of chicken soup, sour cream, and green chile peppers in a bowl; spoon onto crushed tortilla chips. Sprinkle Colby-Jack cheese over chicken layer.
4. 4 Bake in the preheated oven until bubbling and cheese is melted, about 30 minutes.

By DiRkFaN41

Ingredients

• ✓ colby jack cheese
• chicken tender
• cream cheese
• ranch dressing
• buffalo wing sauce
• water
• rice
• cheddar cheese
• corn chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of water to a boil; add chicken tenders and cook until no longer pink in centers and an instant-read thermometer inserted into centers reads at least 165 degrees F (75 degrees C), 10 to 15 minutes. Drain; cool until easy to handle, about 5 minutes. Shred chicken with 2 forks.
3. 3 Add cream cheese to a blender; blend until smooth. Add ranch dressing, wing sauce, and water; blend until smooth. Stir in shredded chicken and Colby-Jack cheese.
4. 4 Spread rice in a 9x13-inch baking dish. Pour Buffalo chicken mixture on top; sprinkle with Cheddar cheese. Cover baking dish with aluminum foil.
5. 5 Bake in the preheated oven until cheese is melted and bubbly, about 45 minutes. Sprinkle chips on top.

By AddisonsMommy

Ingredients

• ✓ colby jack cheese
• bacon
• elbow macaroni
• heavy cream
• cheddar cheese
• sour cream
• mayonnaise
• butter
• barbecue rub

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Preheat a smoker to 275 to 300 degrees F (135 to 150 degrees C) according to the manufacturer's instructions. Add wood chips according to instructions.
3. 3 Lay bacon strips in a single layer on the prepared baking sheet.
4. 4 Bake in the preheated oven until browned and crisp, about 15 minutes. Drain bacon strips on paper towels; cool slightly, about 5 minutes. Place in the bowl of a food processor; pulse until crumbly.
5. 5 Meanwhile, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
6. 6 Combine heavy cream, Cheddar cheese, Colby-Jack cheese, sour cream, mayonnaise, butter, and barbecue rub in the warm pasta pot; add drained macaroni. Stir well until cheese melts. Transfer to a 9x13-inch aluminum pan; sprinkle bacon on top.
7. 7 Place the pan on the rack in the preheated smoker; cook until cheese is bubbly, about 3 ½ hours.

By Taste Bud

Ingredients

• ✓ colby jack cheese
• cheddar cheese
• elbow macaroni
• butter
• all-purpose flour
• milk
• half and half
• cayenne pepper
• black pepper
• salt

Instructions

1. 1 Preheat oven to 350 degrees F. Spray the inside of a 1 1/2-quart casserole dish with non-stick cooking spray. Combine Cheddar and Colby Jack cheeses in a medium bowl and set aside.
2. 2 Cook macaroni in boiling salted water according to package directions; drain well and set aside.
3. 3 Meanwhile, melt butter in a medium saucepan over low heat. Blend in flour, stirring constantly, until smooth and bubbly. Gradually whisk in milk and half & half. Stir constantly, until mixture boils and thickens (about 2 to 3 minutes). Remove from heat and add cayenne and black peppers, and 2 cups of the reserved cheese mixture; stir until cheese is melted and sauce is smooth.
4. 4 Stir cooked macaroni into the sauce and season to taste. Place in the prepared casserole dish. Top with remaining 1/2 cup of cheese and dot with additional butter, if desired. Bake 25 to 30 minutes or until heated through and lightly browned.

By Borden Cheese

Ingredients

• ✓ colby jack cheese
• french bread
• mayonnaise
• mustard
• surimi
• muenster cheese
• tomato
• avocado
• alfalfa sprout
• salt
• black pepper

Instructions

1. 1 Slice loaf in half lengthwise. Scoop out and discard the center portion of each half to make a hollow. Spread mayonnaise over bottom piece; spread mustard over top piece.
2. 2 Fill bottom hollow with surimi. Cover with Muenster and Colby-Jack cheese, then layer with tomato, avocado, and sprouts. Season with salt and pepper. Cover with top piece and slice across loaf to make 6 sandwiches.

By Todi

Ingredients

• ✓ colby jack cheese
• bacon
• bacon drippings
• ground beef
• bread crumb
• red pepper flake
• black pepper
• colby-jack cheese
• cooking spray
• tomato
• avocado
• hamburger bun

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned but not totally crisp, about 8 minutes. Drain on paper towels. Retain 1 tablespoon bacon drippings.
2. 2 Mix ground beef, bread crumbs, red pepper flakes, black pepper, and retained bacon drippings in a bowl until thoroughly combined; divide meat mixture into 4 equal portions. Form each portion into a large patty, making them as thin as possible. Sprinkle shredded Colby-Jack cheese onto 2 of the patties, leaving an edge about 3/4 inch wide uncovered. Place second patty onto the cheese and press the edges of the patties together to create 2 cheese-stuffed burgers. Place stuffed patties into freezer to chill slightly, about 10 minutes.
3. 3 Preheat an outdoor grill for high heat.
4. 4 Spray the grill grate with cooking spray and place burgers onto grill; turn heat to low, place lid over grill, and cook until outsides of burgers are lightly charred and cheese has melted, about 10 minutes per side. Maintain grill temperature at about 300 degrees F (150 degrees C). Use a spray bottle of water to control flames; flames should just lightly contact the bottoms of the burgers to create a slight char. After the first flip, place 3 partially-cooked bacon slices onto each burger.
5. 5 About 2 minutes before burgers are done, place a Colby-Jack cheese slice onto each burger; top with tomato and avocado slices and transfer burgers to plate to rest for 1 or 2 minutes. Serve burgers on hamburger buns.

By The Bachelor Chef

Ingredients

• ✓ colby jack cheese
• cooking spray
• vegetable oil
• ranch dressing
• buffalo wing sauce
• garlic powder
• onion powder
• salt
• potato
• chicken breast
• bacon
• green onion

Instructions

1. 1 Preheat oven to 500 degrees F (260 degrees C). Grease a 9x13-inch casserole dish with cooking spray.
2. 2 Mix oil, ranch dressing, Buffalo wing sauce, garlic powder, onion powder, and salt together in a a large bowl to make sauce. Add potatoes; stir to coat thoroughly. Transfer potatoes to the casserole dish.
3. 3 Place chicken in the sauce bowl; stir to coat with remaining sauce. Marinate in the refrigerator, about 30 minutes.
4. 4 Roast potatoes in the preheated oven while chicken marinates, stirring halfway, until tender, about 30 minutes. Stir in chicken. Continue roasting, stirring once or twice, until chicken and potatoes are tender, 15 to 30 minutes.
5. 5 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
6. 6 Crumble bacon into a bowl; stir in Colby Jack cheese and green onions.
7. 7 Sprinkle cheese mixture over potatoes and chicken; bake until cheese is melted and bubbly, about 5 minutes.

By krisgo

Ingredients

• ✓ colby jack cheese
• brie cheese
• goat cheese
• blue cheese
• havarti cheese
• white cheddar
• spicy salami
• sardine
• salmon
• salami
• chorizo
• green olive
• black olive
• green grape
• bell pepper
• kiwi

Instructions

1. 1 Clean and prepare all fruits and vegetables.
2. 2 Set out a large round or square wooden board. Start in the center and arrange cheese, meats, vegetables, and fruits in a decorative pattern.

By CookingWithShelia

Ingredients

• ✓ colby jack cheese
• butter
• onion
• all-purpose flour
• milk
• salt
• black pepper
• broccoli
• ham
• white rice
• cracker
• almond
• bacon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Melt butter in a large skillet over medium heat. Add onion; cook until fragrant and almost translucent, about 4 minutes. Sprinkle flour over onion, then cook and stir for 3 minutes. Add milk gradually, whisking constantly to keep mixture from becoming lumpy. Cook and stir until the mixture is thick and smooth, about 15 minutes.
3. 3 Add Colby-Jack cheese and cook and stir until cheese is melted and sauce begins to bubble, 4 to 5 minutes. Remove from heat.
4. 4 Combine broccoli, ham, and rice in a large bowl. Add cheese mixture and stir to combine. Pour into the prepared baking dish. Top with crushed crackers, sliced almonds, and crumbled bacon.
5. 5 Bake, uncovered, in the preheated oven until filling is bubbly, about 30 minutes. Serve warm.

By Bibi

Ingredients

• ✓ colby jack cheese
• salt
• elbow macaroni
• cooking spray
• butter
• evaporated milk
• milk
• egg
• sour cream
• sugar
• black pepper
• salt
• processed cheese food
• cheddar cheese

Instructions

1. 1 Sprinkle salt into a large pot of water; bring to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a 4-quart baking dish with cooking spray.
3. 3 Pour hot macaroni into the baking dish. Add butter; stir until melted.
4. 4 Whisk evaporated milk, milk, eggs, and sour cream together in a large bowl. Season with sugar, pepper, and salt.
5. 5 Sprinkle Colby Jack cheese, processed cheese food, and Cheddar cheese over macaroni. Pour milk mixture on top.
6. 6 Bake in the preheated oven until top is lightly browned, 30 to 45 minutes.

By brandy

Ingredients

• ✓ colby jack cheese
• linguine pasta
• butter
• green onion
• garlic
• mushroom
• broccoli
• chicken broth
• chicken breast
• butter
• all-purpose flour
• milk
• salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the linguine, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain.
2. 2 Meanwhile, melt the 2 tablespoons butter in a large pot over medium-high heat. Stir in the onions, garlic, mushrooms, and broccoli, and cook and stir for 5 minutes. Pour in the chicken broth; cover and simmer until broccoli is just tender. Stir in the chicken, and cook until chicken is no longer pink in the center, about 5 minutes.
3. 3 While the chicken is cooking, melt the butter in a saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Add the butter-flour mixture to the chicken mixture, stirring constantly with a fork to prevent lumps. Pour in the milk, stirring constantly until smooth. Reduce heat to medium; simmer for 5 minutes more.
4. 4 Stir in the Colby-Jack cheese; reduce heat to low and continue stirring until cheese is melted. Stir in the linguine. Season to taste with salt and pepper.

By BLONDIE1020

Ingredients

• ✓ colby jack cheese
• potato
• ground venison
• canola oil
• red onion
• garlic
• celery
• red bell pepper
• worcestershire sauce
• salt
• pepper
• egg
• cottage cheese
• tomato
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spread mashed potatoes evenly in a 2-quart casserole dish; set aside. Brown the venison in a large skillet over medium-high heat until crumbly and no longer pink, set aside.
3. 3 Heat the canola oil in the skillet, then stir in the red onion, garlic, celery, and red bell pepper. Cook until the onion has softened, about 3 minutes. Stir in cooked venison, and season with Worcestershire, salt, and pepper. Spoon mixture onto potatoes in the casserole dish.
4. 4 Stir together eggs and cottage cheese in a small bowl; spread evenly over meat mixture. Top with tomato slices, and sprinkle with cheese.
5. 5 Bake, uncovered, in preheated oven until set, about 20 minutes.

By stef k

Ingredients

• ✓ colby jack cheese
• ground beef
• onion
• cheddar cheese
• egg
• onion soup mix
• garlic
• garlic powder
• soy sauce
• worcestershire sauce
• parsley
• basil
• oregano
• rosemary
• salt
• pepper

Instructions

1. 1 Gather all ingredients. Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Meanwhile, combine ground beef, onion, cheese, egg, onion soup mix, minced garlic, garlic powder, soy sauce, Worcestershire sauce, parsley, basil, oregano, rosemary, salt, and pepper in a large bowl.
3. 3 Use your hands to form the mixture into 4 patties.
4. 4 Cook patties on the preheated grill until no longer pink in the center and the juices run clear, about 4 to 5 minutes per side.
5. 5 An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By UNIVSTUDENT

Ingredients

• ✓ colby jack cheese
• vegetable cooking spray
• cream of chicken soup
• sour cream
• cheddar cheese
• milk
• garlic powder
• black pepper
• potato
• onion
• pepper
• salt
• chicken
• bacon
• chive
• green onion

Instructions

1. 1 Heat the oven to 375 degrees F (190 degrees C). Spray a 13x9x2-inch baking dish with cooking spray.
2. 2 Stir soup, sour cream, 1 cup cheese, milk, garlic powder, and black pepper in a medium bowl.
3. 3 Spread potatoes in the baking dish. Season potatoes with salt and additional black pepper. Top with chicken. Spread soup mixture over chicken. Cover the baking dish.
4. 4 Bake for 40 minutes or until potatoes are tender and mixture is hot and bubbling. Uncover the baking dish. Sprinkle with remaining cheese.
5. 5 Bake, uncovered, for 5 minutes or until cheese is melted. Sprinkle with bacon and chives before serving.

By Campbell's Kitchen

Ingredients

• ✓ colby jack cheese
• scallion
• water
• tomato paste
• green salsa
• black pepper
• salt
• cilantro
• corn
• cumin
• garlic
• red bell pepper
• red onion
• vegetable oil
• quinoa
• water
• black bean

Instructions

1. 1 Place black beans in a multi-functional pressure cooker. Add enough water to cover by a few inches. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove lid. Drain black beans and rinse out the pot.
3. 3 Combine 4 cups water and quinoa in the pressure cooker pot. Close and lock the lid. Select Brown Rice function and set timer for 8 minutes. Allow 5 to 10 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove pot carefully using oven mitts, fluff quinoa with a fork, and let cool.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Heat oil in a large skillet over medium heat. Add onion, red bell pepper, garlic, and cumin; cook and stir until softened and fragrant, about 5 minutes. Stir in corn until heated through, 3 to 5 minutes. Remove from heat and stir in 1/4 cup cilantro. Season with salt and pepper.
7. 7 Stir black beans, onion mixture, 1 cup Colby Jack cheese, and green salsa into the pot of quinoa. Spread mixture in a large baking dish.
8. 8 Dissolve tomato paste in 3/4 cup hot water. Drizzle over the quinoa mixture. Sprinkle remaining Colby Jack cheese evenly over the top.
9. 9 Bake in the preheated oven until cheese is melted, about 25 minutes. Garnish with remaining cilantro and scallions.

By LauraF

Ingredients

• ✓ colby jack cheese
• jalapeno pepper
• sour cream
• colby-jack cheese
• aluminum foil
• bell pepper
• black pepper
• salt
• sambal oelek chili paste
• water
• tomato sauce
• tomato
• cauliflower rice
• garlic
• jalapeno pepper
• onion
• ground turkey
• olive oil
• cooking spray

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Coat a baking dish with cooking spray.
2. 2 Heat olive oil in a large skillet over medium heat. Add ground turkey, onion, diced fresh jalapeño, and garlic; cook and stir until turkey browns and vegetables are tender, 8 to 10 minutes. Drain grease from the skillet. Add cauliflower rice, diced tomatoes, tomato sauce, water, chili paste, salt, and black pepper; stir until combined. Reduce heat; simmer for 5 minutes.
3. 3 Place bell pepper halves in the prepared baking dish. Place 1 Colby-Jack cheese cube in each pepper half; fill with turkey mixture. Spoon remaining turkey mixture into the dish around peppers. Cover dish with aluminum foil.
4. 4 Bake in the preheated oven for 30 minutes. Remove foil; sprinkle peppers with shredded Colby-Jack cheese. Bake, uncovered, until peppers are soft and cheese is melted, about 10 minutes more.
5. 5 Spoon a little loose turkey mixture onto a plate; place 1 bell pepper half on top. Top each with 1 teaspoon sour cream and 2 slices pickled jalapeño.

By lutzflcat

Ingredients

• ✓ colby jack cheese
• butter
• fig
• shiitake mushroom
• havarti cheese
• cheddar cheese
• bread

Instructions

1. 1 Preheat pan to medium-high heat and spread butter evenly across.
2. 2 Cut figs and mushrooms into smaller pieces and saute in the pan, 3 to 5 minutes.
3. 3 Layer six slices of cheese onto one slice of hearth bread with 1/2 cup figs and 1/2 cup shiitake mushrooms. Layer remaining cheese, figs, and mushrooms onto another slice. Cover each sandwich with remaining bread and toast in the pan, allowing the cheese to melt, 2 to 3 minutes per side.
4. 4 Cut sandwiches in half and serve.

By Dietz Watson

Ingredients

• ✓ colby jack cheese
• cream cheese
• salsa
• chicken breast
• pinto bean
• flour tortilla

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Combine cream cheese and salsa in a small saucepan over medium heat; cook and stir until well blended. Stir in chicken and pinto beans.
3. 3 Fill tortillas with chicken mixture, roll up and place into the prepared baking dish. Sprinkle shredded cheese on top. Cover pan with aluminum foil.
4. 4 Bake in the preheated oven for until heated through, about 30 minutes.
5. 5 Enjoy!

By IANKRIS

Ingredients

• ✓ colby jack cheese
• pinto bean
• tomato sauce
• taco seasoning mix
• flour tortilla
• lettuce

Instructions

1. 1 Blend pinto beans, tomato sauce, and taco seasoning in a food processor until a paste forms.
2. 2 Cook and stir pinto bean mixture in a skillet over medium heat until warmed, about 5 minutes.
3. 3 Place tortillas on a plate and heat in microwave on high until warm, about 30 seconds. Spread warm pinto bean mixture, shredded lettuce, and Colby Jack cheese onto each warm tortilla. Roll the tortilla around the filling to form a burrito.

By Megan

Ingredients

• ✓ colby jack cheese
• refried bean
• onion
• flour tortilla
• salsa
• cheddar cheese

Instructions

1. 1 Gather all ingredients. Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie pan with non-stick cooking spray.
2. 2 In a saucepan, cook refried beans and onions (to soften them) on medium-high heat for about 5 minutes.
3. 3 Place one tortilla in the bottom of the greased pan. Spread about 1/3 cup of the bean mixture over it. Layer a few tablespoons of salsa over this. Then, place another tortilla over the salsa, and add more of the bean mixture. Follow the beans with a big handful of cheese, spreading evenly. repeat layers, spreading the ingredients evenly over the tortillas. On the top layer, make sure to use lots of salsa and cheese!
4. 4 Bake until the cheese is melted, approximately 15 to 20 minutes.

By Annie Ellis

Ingredients

• ✓ colby jack cheese
• penne pasta
• butter
• all-purpose flour
• milk
• onion
• bay leaf
• cayenne pepper
• salt
• tuna
• pea
• black pepper
• bread
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, for 2 minutes less than directed on the package, about 9 minutes. Drain penne, reserving 1 cup pasta water, rinse, and set aside.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch casserole dish.
3. 3 Melt 3 tablespoons butter in a large, shallow saute pan. Stir in flour and continue stirring until golden, about 3 minutes. Gradually whisk in milk. Add minced onion, bay leaves, and cayenne pepper. Continue cooking until bechamel sauce thickens, 10 to 15 minutes. Season with 1/4 teaspoon salt.
4. 4 Place the cooked pasta into a large bowl. Add bechamel sauce and mix well. Crumble the drained tuna over the pasta. Add peas and Colby-Jack cheese; mix. Thin the mixture with 2 to 4 tablespoons of the reserved pasta water. Season with pepper and remaining salt. Transfer to the prepared casserole dish.
5. 5 Melt remaining 2 tablespoons butter. Add bread cubes; mix well until bread is completely coated. Stir in Parmesan cheese. Top casserole with this bread mixture and cover tightly with aluminum foil.
6. 6 Bake in the preheated oven for 30 minutes. Remove foil and continue baking until top is browned and golden, about 10 minutes more.

By Diana71

Ingredients

• ✓ colby jack cheese
• ground beef
• water
• taco seasoning mix
• flour tortilla
• refried bean
• taco sauce
• colby-jack cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
2. 2 Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Add water and taco seasoning; cook and stir until mixture has thickened, 5 to 10 minutes.
3. 3 Arrange 3 tortillas in the bottom of the casserole dish; spread about half the can of refried beans and half the ground beef atop the tortilla layer. Sprinkle 1 cup Colby-Jack cheese over ground beef layer. Arrange 3 more tortillas over the cheese. Spread in the remaining 1/2 can refried beans and half the jar of taco sauce; sprinkle with 1 cup Colby-Jack cheese. Arrange 3 more tortillas and top with remaining ground beef and 1 cup Colby-Jack cheese. Top with last 3 tortillas and remaining 1/2 jar taco sauce.
4. 4 Bake in the preheated oven until top tortilla layer begins to brown, 20 to 25 minutes. Sprinkle 1 cup Colby-Jack cheese over lasagna.
5. 5 Turn on oven's broiler.
6. 6 Place lasagna under the broiler until Colby-Jack cheese is melted and bubbling, 3 to 5 minutes.

By LoLaBelle

Ingredients

• ✓ colby jack cheese
• sour cream
• ranch dressing
• taco sauce
• hamburger patty
• worcestershire sauce
• flour tortilla
• cheddar cheese
• lettuce
• picante sauce

Instructions

1. 1 Combine sour cream, ranch dressing, and taco sauce in a bowl until smooth. Cover Southwest sauce; refrigerate for flavors to blend.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Cook hamburger patties on the preheated grill for 5 minutes, seasoning with Worcestershire sauce. Flip patties and arrange tortillas on grill; reduce heat under tortillas to medium-low. Top tortillas with Cheddar cheese and Colby-Jack cheese. Continue cooking patties until cooked through, about 5 minutes. Cook tortillas until cheeses melt, 2 to 4 minutes. An instant-read thermometer inserted into patty centers should read at least 160 degrees F (70 degrees C).
4. 4 Spread Southwest sauce onto 4 tortillas, cheese-sides up; top each with lettuce, picante sauce, and 1 patty. Top with remaining tortillas, cheese-sides down.

By KitchenWitch

Ingredients

• ✓ colby jack cheese
• bacon
• penne pasta
• olive oil
• butter
• garlic
• black pepper
• chicken breast
• heavy cream
• parmesan romano cheese blend
• egg

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.
3. 3 Drain bacon slices on paper towels. Chop into small pieces when cool enough to handle.
4. 4 Bring a large pot of lightly salted water to a boil. Add penne and olive oil; cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
5. 5 While pasta is cooking, melt butter in a large, deep skillet over low heat. Add chopped bacon, garlic, and 1 teaspoon pepper; sauté until fragrant, 2 to 3 minutes.
6. 6 Increase heat to medium, add chicken, and cook until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes.
7. 7 Add whipping cream, Parmesan-Romano cheese, and remaining 2 teaspoons pepper to the skillet. Stir and cook until heated through, about 3 minutes. Add Colby-Jack cheese and stir until melted. Stir in beaten eggs and bring to a simmer.
8. 8 Add drained pasta and stir until coated with sauce.

By Marc

Ingredients

• ✓ colby jack cheese
• ground beef
• taco seasoning mix
• water
• chili powder
• rice
• salt
• garlic salt
• black pepper
• tomato sauce
• red bell pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Place the ground beef into a skillet over medium heat, and brown the meat, breaking it apart into crumbles as it cooks, about 8 minutes. Drain excess fat. Stir in the taco seasoning, water, chili powder, cooked rice, salt, garlic salt, black pepper, and 1 can of tomato sauce; mix until thoroughly combined. Bring to a boil, reduce heat to low, and simmer 20 minutes.
3. 3 Meanwhile, cut the bell peppers in half lengthwise, and remove stems, membranes, cores, and seeds. Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Place the peppers into the steamer insert, cover the pan, and steam until just tender, 3 to 5 minutes.
4. 4 Place the steamed peppers into the prepared baking dish, and fill lightly with the meat filling. Press 1 cube of Colby-Jack cheese into the center of the filling in each pepper, and spoon the remaining can of tomato sauce over the peppers. Cover the dish with aluminum foil.
5. 5 Bake in the preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.

By Jasgirl

Ingredients

• ✓ colby jack cheese
• chicken
• salsa
• cumin
• oregano
• spanish rice
• flour tortilla
• canola oil
• cheese
• sour cream
• tomato
• cilantro
• green onion
• lettuce
• lime wedge

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine shredded chicken with salsa, cumin, and oregano in a large bowl.
3. 3 Prepare Spanish rice according to package directions. Remove from the heat.
4. 4 Stir rice and shredded cheese into chicken mixture. Divide mixture among flour tortillas; wrap and place seam-side down on a lined baking sheet. Brush with oil.
5. 5 Bake in preheated oven until golden brown and crispy, about 20 minutes. Serve, if desired, with your favorite toppings.

By Lil' Luna

Ingredients

• ✓ colby jack cheese
• cooking spray
• pinto bean
• chicken
• corn
• tomato
• green chile
• tomato sauce
• onion
• cumin
• garlic powder
• salt
• black pepper
• corn chip

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Coat a large casserole dish with cooking spray.
2. 2 Combine pinto beans, chicken, corn, diced tomatoes and green chiles, tomato sauce, onion, cumin, garlic powder, salt, and black pepper in a large bowl.
3. 3 Spread corn chips in the prepared casserole dish; spread bean mixture over top. Sprinkle with Colby-Jack cheese.
4. 4 Bake in the preheated oven until cheese melts and casserole is heated through, about 25 minutes. Serve immediately.

By lutzflcat

Ingredients

• ✓ colby jack cheese
• anaheim chile pepper
• ground chuck
• chorizo sausage
• canola oil
• light beer
• salsa
• ancho chile powder
• garlic powder
• cumin
• onion powder
• salt
• marjoram
• black pepper
• cayenne pepper
• flour tortilla

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place peppers, cut-sides down, onto the prepared baking sheet.
2. 2 Roast peppers in the preheated oven until the skins are brown and crispy, about 15 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Dice flesh and set aside.
3. 3 Combine ground chuck and chorizo in a bowl, kneading together as evenly as possible.
4. 4 Heat 1 tablespoon oil in a pot over medium heat. Add meat and cook and stir until browned and crumbly, about 10 minutes. Strain out 90% of the grease.
5. 5 Stir beer, salsa, chile powder, garlic powder, cumin, onion powder, salt, marjoram, black pepper, and cayenne into the meat. Stir in 1/2 of the diced chile peppers. Crank up the heat and bring to a boil. Reduce heat to low and simmer until most of the liquid has disappeared, about 2 hours; don't let all the liquid evaporate or you'll have dry meat.
6. 6 Brush one side of a tortilla with some of the remaining canola oil. On the dry side, about 1/2 inch from one side of the tortilla, spoon a line of beef and chorizo, sprinkle with Colby-Jack cheese, and top with some diced chile peppers. Roll the loaded side over multiple times until the tortilla is in a tight roll. Make sure it is tight by tucking the first rotation up under the meat. Set rolled tortilla seam-side down on the wire rack of an air fryer. Repeat with remaining tortillas.
7. 7 Preheat an air fryer to 375 degrees F (190 degrees C) according to manufacturer's instructions.
8. 8 Fry in the preheated air fryer for 6 minutes. Serve immediately.

By Brian Genest

Ingredients

• ✓ colby jack cheese
• egg
• butter
• croissant
• ham

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Pour beaten eggs into the prepared baking dish. Bake in the preheated oven until they set and are no longer runny, 8 to 10 minutes. Remove, allow to cool, and cut into 6 portions.
3. 3 Butter the cut sides of croissants and place one portion of the cooked egg onto each croissant bottom. Top each sandwich with two slices of ham and a slice of Colby-Jack cheese. Place croissant tops on top of sandwiches; wrap each sandwich well with plastic wrap. Place sandwiches onto a baking sheet; freeze until solid, about 3 hours. Store frozen.
4. 4 To reheat, cook a wrapped sandwich in a microwave on High until hot in the center, 1 to 2 minutes.

By DonnaTMann