Type what you have

Ingredients

• ✓ monterey jack cheese
• ground beef
• green chili
• beef bouillon granules

Instructions

1. 1 Preheat the grill for high heat and lightly oil the grate.
2. 2 Combine ground beef, green chiles, and bouillon in a bowl; shape into 4 patties.
3. 3 Grill patties on the preheated grill until desired doneness, or 5 minutes per side. Top each patty with cheese about 2 minutes before removing from the grill. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By MOLSON7

Ingredients

• ✓ monterey jack cheese
• pork sausage
• cheddar cheese
• self-rising flour
• cream cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine sausage, Cheddar-Monterey Jack cheese, flour, and cream cheese in a large bowl; form into walnut-sized meatballs using your hands or a cookie scoop. Place meatballs on the prepared baking sheet.
3. 3 Bake in the preheated oven until browned and no longer pink inside, about 20 minutes.

By My Hot Southern Mess

Ingredients

• ✓ monterey jack cheese
• flour tortilla
• chicken
• cheddar cheese
• cooking spray

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Working with one tortilla at a time, place 2 tablespoons of shredded chicken on one end of the tortilla. Place 1 tablespoon shredded cheese on top of the chicken. Roll to form the taquito, starting at the filled side. Use 2 toothpicks to secure the taquito along the seam. Repeat with remaining ingredients.
3. 3 Open up the air fryer and spray the basket with cooking spray. Place 4 taquitos (toothpicks will be facing up) into the basket, making sure they're not touching, and spray the tops with more cooking spray.
4. 4 Air-fry until the taquitos are brown and crispy to your liking, 5 to 6 minutes. Repeat with remaining taquitos. Remove toothpicks before serving.

By Shelly

Ingredients

• ✓ monterey jack cheese
• chicken breast
• lemon-pepper seasoning
• asparagus
• bacon
• toothpick

Instructions

1. 1 Preheat the air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions.
2. 2 Pat chicken pieces dry with paper towels. To butterfly, slice breasts horizontally through the middle using a sharp knife, beginning at the thickest part, being careful not to cut all the way through to the other side. Open the two sides and spread them out like an open book.
3. 3 Season both sides with lemon-pepper seasoning. Place 1 slice cheese on each chicken breast. Cut asparagus spears in half and place 4 halves on top of cheese. Roll chicken up and over the cheese and asparagus, keeping the stuffing inside each roll. Wrap each chicken breast with 3 pieces of bacon, using wooden toothpicks to secure the bacon, where it overlaps.
4. 4 Place each bacon-wrapped breast in the air fryer basket and air-fry for 15 minutes. Turn and cook for 15 minutes more. Test chicken for doneness; an instant-read thermometer inserted into the center should reach 165 degrees F (74 degrees C).

By Bibi

Ingredients

• ✓ monterey jack cheese
• focaccia bread
• basil pesto
• chicken
• green bell pepper
• red onion

Instructions

1. 1 Preheat a panini grill.
2. 2 Slice each quarter of focaccia bread in half horizontally. Spread each half with pesto. Layer bottom halves with equal amounts chicken, bell pepper, onion, and cheese. Top with remaining focaccia halves, forming 4 sandwiches.
3. 3 Grill paninis 5 minutes in the preheated grill, or until focaccia bread is golden brown and cheese is melted.

By LEAHMCINTYRE

Ingredients

• ✓ monterey jack cheese
• bacon
• zucchini
• corn kernel
• onion
• pepper

Instructions

1. 1 Place bacon in a large skillet. Cook over medium-high heat until crisp. Reserve 1 tablespoon of drippings. Drain, chop, and set aside.
2. 2 Heat drippings over medium heat. Sauté zucchini, corn, and onion until crisp-tender, about 10 minutes. Season with pepper. Spoon vegetables into a bowl, and sprinkle with bacon and cheese.

By MOLSON7

Ingredients

• ✓ monterey jack cheese
• cooking spray
• ground beef
• taco seasoning mix
• blue corn tortilla chip
• red salsa
• sour cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil and spray with nonstick spray.
2. 2 Cook and stir ground beef in a skillet over medium heat until browned and crumbly, about 8 minutes. Drain excess oil from the skillet. Stir in taco seasoning until well mixed. Cook for an additional 2 minutes, then remove beef mixture to a paper towel-lined plate to soak up any excess moisture.
3. 3 Spread tortilla chips in a single layer onto the prepared baking sheet, making sure they don't overlap (you may need to use two baking sheets.) Top each chip with a small amount of cheese, a spoonful of the beef mixture, some salsa, followed by a little sour cream. Finally, sprinkle remaining cheese over the top of each chip, being careful to keep the cheese on the chip so when it melts it doesn't stick to the baking sheet.
4. 4 Bake in the pre-heated oven for 5 minutes, or until the cheese has melted.
5. 5 Pipe or dollop a small amount of the remaining sour cream on the very top of each taco bite. Serve on a platter.

By fabeveryday

Ingredients

• ✓ monterey jack cheese
• potato nugget
• chicken breast
• celery seed
• olive oil
• buffalo wing sauce
• ranch dressing

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Spread potato nuggets in a single layer on a baking sheet.
3. 3 Bake in the preheated oven until golden brown, about 25 minutes.
4. 4 Meanwhile, place chicken in a large bowl. Add celery seed and olive oil; stir to coat.
5. 5 Heat a large skillet over medium-high heat. Add chicken and cook until golden brown on all sides, about 15 minutes. Turn heat off and add wing sauce; stir to coat.
6. 6 Remove potatoes from the oven. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
7. 7 Spoon chicken mixture evenly over potatoes and top with Monterey Jack cheese.
8. 8 Broil in the preheated oven until cheese is melted, about 5 minutes. Remove and drizzle ranch dressing over the top. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ monterey jack cheese
• butter
• mayonnaise
• green onion
• garlic
• parmesan cheese
• bread

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together butter, mayonnaise, green onions, garlic, Parmesan cheese, and Monterey Jack cheese in a large bowl until well combined.
3. 3 Cut each French bread half into 4 pieces. Spread cheese mixture evenly over each bread piece.
4. 4 Bake in the preheated oven for 8 minutes. Turn the broiler to high. Broil until hot and bubbly, about 2 more minutes.

By Stefany Grider Baldwin

Ingredients

• ✓ monterey jack cheese
• cooking spray
• jalapeno pepper
• sausage
• cheddar cheese
• all-purpose baking mix
• red pepper flakes
• garlic salt

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a medium baking sheet with cooking spray.
2. 2 Cut a slit in each jalapeño pepper; remove and discard seeds and pulp. Stuff jalapeños with Monterey Jack cheese cubes.
3. 3 Mix together sausage, Cheddar cheese, baking mix, crushed red pepper, and garlic salt in a large bowl until well combined. Shape sausage mixture around stuffed jalapeños to form egg-shaped balls. Place on the prepared baking sheet.
4. 4 Bake in the preheated oven until sausage is cooked through and lightly browned, about 25 minutes. An instant-read thermometer inserted into the center of sausage should read at least 160 degrees F (72 degrees C).

By Jennifer

Ingredients

• ✓ monterey jack cheese
• yukon gold potato
• butter
• sour cream
• cream cheese
• cheddar cheese
• butter
• bacon bits

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain and transfer potatoes to a large bowl.
3. 3 Mash potatoes with 1/4 cup butter until well combined. Beat in sour cream and cream cheese until smooth; mix in 2 cups Cheddar-Monterey Jack cheese. Spread into a 9x13-inch baking dish. Sprinkle with remaining 1 cup Cheddar-Monterey Jack cheese, 2 tablespoons butter, and bacon bits.
4. 4 Bake in the preheated oven until bubbling, cheese is melted, and the edges are crisp, 20 to 25 minutes.

By Kimber E

Ingredients

• ✓ monterey jack cheese
• spaghetti squash
• cream cheese
• buffalo wing sauce
• chicken breast
• ranch dressing
• cheddar cheese
• blue cheese

Instructions

1. 1 Place spaghetti squash cut-side-down on a microwave-safe plate. Stab a few small holes into the squash. Microwave on high until tender, about 10 minutes.
2. 2 Heat a small pot over medium-low heat. Add cream cheese; cook and stir until melted, about 4 minutes. Add Buffalo sauce; stir until combined. Mix in chicken breast and ranch dressing. Remove from heat.
3. 3 Scrape all the squash flesh into the center of each half using a fork. Pour Buffalo-chicken mixture on top; sprinkle with shredded Cheddar-Monterey Jack cheese and blue cheese.
4. 4 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Bake under the preheated broiler until cheese is bubbling and golden, about 5 minutes.

By Julia Kent

Ingredients

• ✓ monterey jack cheese
• bacon
• chicken breast
• salt
• black pepper
• potato nugget
• colby cheese
• milk

Instructions

1. 1 Place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels. Crumble once cool enough to handle.
2. 2 Season chicken pieces lightly with salt and pepper.
3. 3 Grease the bottom of a slow cooker with bacon grease and layer 1/2 of the potato nuggets on the bottom. Sprinkle with 1/2 of the bacon bits. Mix Colby cheese and Monterey Jack cheese together in a bowl and sprinkle 1/3 of the cheese mixture on top. Add chicken in 1 layer and top with 1/2 of the remaining cheese mixture. Sprinkle with remaining bacon bits and top with remaining potato nuggets. Sprinkle rest of the cheese mixture on top and pour milk over everything.
4. 4 Cover the slow cooker and cook on High until chicken is cooked though and cheese has melted, 3 to 5 hours.

By Natasha Douglas

Ingredients

• ✓ monterey jack cheese
• butter
• russet potato
• turnip
• thyme
• salt
• black pepper
• half and half

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch gratin dish with 1 teaspoon butter.
2. 2 Slice potatoes and turnip into ⅛-inch-thick slices using a mandoline.
3. 3 Layer ½ each potatoes and turnip into the prepared gratin dish. Sprinkle ¾ teaspoon thyme leaves over top; season with salt and black pepper. Top with 1 cup Monterey Jack cheese.
4. 4 Layer remaining ½ each potatoes and turnip on top of cheese layer. Sprinkle remaining ¾ teaspoon thyme leaves over top; season with salt and black pepper. Pour half-and-half evenly over top; cover with remaining 1 cup Monterey Jack cheese. Cover the gratin dish with aluminum foil.
5. 5 Bake in the preheated oven for 40 minutes. Uncover; continue baking until browned and bubbly, about 10 minutes more. Let sit before serving for 10 minutes.

By Soup Loving Nicole

Ingredients

• ✓ monterey jack cheese
• ground beef
• mushroom
• onion
• beef gravy
• salt
• pepper
• red bell pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Brown beef in a large skillet over medium-high heat. Halfway through browning, add mushrooms and onion. Continue cooking until meat is fully browned; drain fat from skillet. Stir in enough gravy to bond mixture without making it soupy. Season with salt and pepper, and set aside.
3. 3 Meanwhile, heat a medium saucepan of water until boiling. Place peppers in water, and boil for 2 to 3 minutes, until just tender; remove from water. Place peppers, hollow side up, in a 9x13 inch baking dish, and fill each with beef mixture.
4. 4 Bake in preheated oven for 15 to 20 minutes, until bubbling. Top with cheese, and bake for an additional 5 to 10 minutes. Serve in a small pool of gravy.

By Bob Tipton

Ingredients

• ✓ monterey jack cheese
• yellow squash
• sweet onion
• red bell pepper
• mushroom
• sour cream
• green chile pepper
• jalapeno pepper
• tortilla chip

Instructions

1. 1 Lightly grease a large microwave-safe casserole dish.
2. 2 Place squash, onions, and bell pepper in the prepared casserole dish. Microwave on high until tender, 10 minutes, stirring once.
3. 3 Gently stir mushrooms, cheese, sour cream, green chiles, and jalapeños into squash mixture; sprinkle with crushed tortilla chips. Cover the dish with a microwave-safe cover; microwave on medium-high power until cheese melted and casserole heated through, 10 minutes.

By KARENVG

Ingredients

• ✓ monterey jack cheese
• olive oil
• chicken breast
• onion powder
• salt
• black pepper
• tomato
• avocado

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Warm oil in a skillet and add chicken. Season with onion powder. Cook until chicken is browned and just about done, 15 minutes. Add salt and pepper to taste.
3. 3 Place chicken on a cookie sheet and top each breast with 1 to 2 slices of tomato and 2 to 3 slices of cheese.
4. 4 Place in the preheated oven until cheese melts, 10 to 15 minutes. Remove from the oven, add 2 to 3 slices of avocado on top of each breast, and serve immediately.

By Ingrid

Ingredients

• ✓ monterey jack cheese
• jalapeno pepper
• onion
• cream cheese
• garlic
• cumin
• chicken breast
• cooking spray
• salt

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Place jalapeno peppers on a microwave-safe plate. Microwave on high power until soft but still plump, 1 to 2 minutes. Remove and discard seeds. Dice peppers.
3. 3 Mix diced peppers, Monterey Jack cheese, onion, cream cheese, garlic, and cumin together in a bowl.
4. 4 Make a pocket in each chicken breast, being careful not to cut through the sides or bottom, as follows: Make a vertical slice in the top center of each breast, starting about 1/2 inch in from each edge. Starting inside the vertical slit, cut horizontally into the chicken breast in both directions; this should leave you with a nice pocket.
5. 5 Press 1/4 of the pepper-cheese mixture into each breast. Close and secure with toothpicks. Spray chicken breasts with cooking spray and season with salt.
6. 6 Place chicken on the preheated grill with toothpicks facing upwards. Grill for 12 minutes, then turn and cook until no longer pink in the center and the juices run clear, 3 to 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove toothpicks before serving.

By JGesq

Ingredients

• ✓ monterey jack cheese
• butter
• mushroom
• spinach
• green onion
• crescent roll
• herb and lemon soup mix
• half-and-half
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Melt butter in a skillet over medium heat and cook mushrooms, spinach, and onions for 5 minutes or until tender, stir continuously. Remove the skillet from heat.
3. 3 In a 9 inch round pan or pie plate coated with non-stick cooking spray arrange crescent roll triangles in a circle, with narrow tips hung over the rim of the pie plate about 2 inches. Press dough onto the bottom and side of the pie plate to fill in any gaps.
4. 4 In a medium bowl stir together the soup mix, half and half cream and eggs. Stir the cheese and cooked vegetables into the egg mixture until blended. Pour into the prepared crust. Fold the points of dough that are hanging over the edge back in over the filling.
5. 5 Bake the quiche for 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean.

By Mindy Spearman

Ingredients

• ✓ monterey jack cheese
• chicken breast
• salt
• black pepper
• cream cheese
• jalapeno pepper
• bacon
• roasting string
• barbecue sauce

Instructions

1. 1 Preheat a gas grill for medium heat (350 degrees F (175 degrees C)), or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.
2. 2 Slice chicken breasts in half lengthwise. Transfer to a resealable plastic bag, seal, and pound to 1/4-inch thickness with a meat mallet. Season with salt and pepper.
3. 3 Mix Monterey Jack cheese and cream cheese together in a bowl. Fill jalapeno halves with cheese mixture, using about 1 tablespoon in each one.
4. 4 Place 1 stuffed jalapeno with the cheese side down in the middle of each chicken breast half; fold into a pouch. Wrap each chicken breast completely with three pieces of bacon. Tie 4 ways with roasting string.
5. 5 Cook on the preheated grill over indirect heat, turning every 5 minutes and basting with barbecue sauce, until juices run clear, about 30 minutes.

By Debbie 414

Ingredients

• ✓ monterey jack cheese
• cooking spray
• potato
• green pepper
• onion
• cheddar cheese
• cream of celery soup
• sour cream
• ham

Instructions

1. 1 Coat slow cooker with cooking spray.
2. 2 Combine potatoes, Cheddar and Monterey Jack cheese, cream of celery soup, and sour cream in the prepared slow cooker; place ham on top. Cover slow cooker.
3. 3 Cook on Low for 5 to 6 hours. Stir well before serving.

By CMDKQB

Ingredients

• ✓ monterey jack cheese
• elbow macaroni
• ground beef
• pearl onion
• corn kernel
• italian seasoning
• spaghetti sauce
• salt
• cheddar cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Return drained macaroni to the pot.
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until partially browned, 3 to 5 minutes; add pearl onions, corn, and Italian seasoning. Continue to cook and stir until the beef is no longer pink, about 2 minutes. Place a cover on the skillet and cook until the onions are heated through, 3 to 5 minutes. Drain and discard excess fat. Add beef mixture to macaroni.
3. 3 Pour spaghetti sauce over the beef and pasta; stir to coat. Heat over medium-low heat, stirring occasionally, until hot, about 5 minutes.
4. 4 Season pasta mixture with salt and more Italian seasoning, as needed; top with Cheddar-Monterey Jack cheese blend to serve.

By MARYFLOWERS

Ingredients

• ✓ monterey jack cheese
• ground beef
• brown rice
• pea
• cream of celery soup
• milk
• soy sauce
• garlic
• cheddar cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium-high heat. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer ground beef to a large bowl.
3. 3 Add brown rice, peas, soup, milk, soy sauce, and garlic to ground beef; stir to combine.
4. 4 Transfer to a 9x13-inch baking dish. Top with Cheddar-Monterey Jack cheese; cover dish with a lid or aluminum foil.
5. 5 Bake in the preheated oven until heated through and bubbly, 15 to 20 minutes.

By BIFAERIE79

Ingredients

• ✓ monterey jack cheese
• chicken breast
• black pepper
• garlic powder
• italian seasoning
• barbecue sauce
• ham
• green onion
• tomato

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken breasts in a lightly greased 9x13 inch baking dish. Season with pepper, garlic powder and Italian seasoning to taste. Bake seasoned chicken in the preheated oven for 20 to 30 minutes or until cooked through and juices run clear.
3. 3 When chicken is done, remove from oven and pour on barbecue sauce. Layer each breast with slice of ham, then slice of cheese. Return to oven and continue to bake for 5 minutes or until cheese has melted. Remove from oven and top with chopped green onions and tomatoes.

By Kellie Ledford

Ingredients

• ✓ monterey jack cheese
• ground beef
• yellow onion
• garlic
• black-eyed pea
• long-grain rice
• tomato
• salt
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain and discard grease.
3. 3 Combine black-eyed peas, cooked rice, diced tomatoes, Monterey Jack cheese, salt, and pepper in a large bowl; stir into the beef mixture.
4. 4 Transfer to a 9x13-inch baking dish.
5. 5 Bake in the preheated oven until heated through, about 30 minutes.

By Wendy F

Ingredients

• ✓ monterey jack cheese
• olive oil
• chicken
• corn
• red bell pepper
• salt
• black pepper
• brown rice
• salsa

Instructions

1. 1 Heat oil in a skillet over medium heat. Cook and stir chicken, corn, and bell pepper in hot oil until heated through and pepper is slightly softened, about 5 minutes. Season with salt and pepper.
2. 2 Spoon rice into two bowls. Divide chicken mixture between the bowls and top with salsa and Monterey Jack cheese.

By mlreffey

Ingredients

• ✓ monterey jack cheese
• bacon
• barbecue seasoning
• turkey sausage
• cheddar cheese
• jalapeno pepper
• green onion
• garlic
• barbecue sauce
• wood chip

Instructions

1. 1 Stack and weave 1 ½ pounds bacon strips into a 12-inch square lattice; sprinkle with 1 tablespoon barbecue seasoning.
2. 2 Cook remaining ½ pound bacon in a large skillet over medium-high heat, turning occasionally, until crispy, about 10 minutes. Drain on paper towels; chop into chunks.
3. 3 Place sausage in a 1-gallon resealable plastic bag. Seal the bag most of the way; flatten and shape sausage into a large square. Cut away and discard the bag; place sausage square on bacon lattice.
4. 4 Sprinkle bacon chunks over sausage square; sprinkle Cheddar-Jack cheese, jalapeños, green onions, and garlic on top. Drizzle with ¾ cup barbecue sauce; sprinkle remaining 2 tablespoons barbecue seasoning on top.
5. 5 Roll sausage square into a log. Wrap bacon lattice over sausage log; roll tightly.
6. 6 Place roll, seam side-down, onto a wire rack. Place the rack into the smoker. Add wood chips according to manufacturer's directions. Smoke until no longer pink in the center, about 2 hours, basting roll with remaining ¾ cup barbecue sauce during the last 20 to 30 minutes of cooking. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).
7. 7 Remove bacon bomb from the smoker; rest before slicing, 30 minutes.

By Rubyduck75

Ingredients

• ✓ monterey jack cheese
• broccoli
• ground beef
• mushroom
• onion
• salt
• black pepper
• cream of celery soup
• sour cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare the broccoli according to package directions.
2. 2 In a skillet over medium heat, mix the ground beef, mushrooms, and onion. Cook until beef is evenly brown; drain grease. Season with salt and pepper, and mix in cream of celery soup and sour cream. Continue cooking until heated through. Transfer to a medium baking dish, and evenly layer with broccoli. Top with cheese.
3. 3 Bake 1 hour in the preheated oven, until bubbly and lightly brown.

By SANDR2

Ingredients

• ✓ monterey jack cheese
• cooking spray
• farfalle pasta
• butter
• cream cheese
• ranch dressing mix
• milk
• bacon
• chicken breast
• cheddar jack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
2. 2 Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
3. 3 Meanwhile, melt butter in a saucepan over medium heat. Add cream cheese and ranch mix; whisk until smooth. Slowly whisk in milk. Stir in Monterey Jack; cook until melted and sauce thickened, 5 to 10 minutes. Crumble in 6 strips bacon; stir to combine.
4. 4 Combine pasta and chicken together in a large bowl. Pour in sauce and mix until well combined; transfer to prepared baking dish. Sprinkle on Cheddar Jack; crumble remaining 2 strips bacon on top.
5. 5 Bake in the preheated oven until cheese melted, about 20 minutes.

By My Hot Southern Mess

Ingredients

• ✓ monterey jack cheese
• eggplant
• margarine
• hamburger bun
• lettuce
• tomato
• onion
• dill pickle
• ketchup
• mayonnaise
• yellow mustard

Instructions

1. 1 Place eggplant slices onto a microwave-safe plate. Microwave until the centers are cooked, about 5 minutes.
2. 2 Melt margarine in a large skillet over medium-high heat. Fry eggplant slices until lightly toasted on each side. Place a cheese slice onto each eggplant and cook until melted.
3. 3 Place eggplant slices onto hamburger buns. Top with lettuce, tomato, onion slices, and pickles, then dress with ketchup, mayonnaise, and mustard.

By Irv Thomas