Type what you have

Ingredients

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

Instructions

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

By Skyler Murray

Ingredients

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

Instructions

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

By Christina

Ingredients

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

Instructions

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

By TINA B

Ingredients

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

Instructions

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

By Mom22GreatKids

Ingredients

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

Instructions

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

By rathiemke

Ingredients

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

Instructions

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

By Maria Labrador Harper

Ingredients

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

Instructions

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

By Rjcunigan

Ingredients

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

Instructions

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

By John Mitzewich

Ingredients

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

Instructions

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

By Anabelen

Ingredients

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

Instructions

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

By Pam Shultz

Ingredients

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

Instructions

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

By LMANGONE

Ingredients

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

Instructions

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

By Cindylee Bloomer

Ingredients

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

Instructions

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

By Jenn Horton

Ingredients

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

Instructions

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

By jbird16

Ingredients

• ✓ pepper jack cheese
• lime
• olive oil
• cilantro
• jalapeno pepper
• ancho chile powder
• cumin
• salt
• black pepper
• halibut
• corn tortilla
• cabbage
• salsa
• avocado

Instructions

1. 1 Stir lime juice, olive oil, cilantro, jalapeno, chile powder, cumin, salt, and pepper together in a large bowl or resealable zip-top bag. Add halibut and marinate for 20 to 25 minutes. Do not over-marinate, as lime juice will start to 'cook' the fish.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate. Drain marinade; grill fillets for 5 minutes. Turn and cook until fish flakes easily with a fork, about 2 minutes more.
3. 3 Warm tortillas on the grill or stove. Divide halibut among tortillas and top with cabbage, salsa, pepper Jack cheese, and avocado.

By kmacs22

Ingredients

• ✓ pepper jack cheese
• olive oil
• onion
• taco seasoning
• riced cauliflower
• egg
• heavy cream
• zucchini
• yellow squash
• tomato
• salt
• black pepper
• lime
• cilantro

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Oil a 7x10-inch, 2-quart baking dish.
2. 2 Warm 1 tablespoon olive oil in a skillet until it shimmers. Add onion and taco seasoning; cook and stir until onion begins to soften, 3 to 5 minutes.
3. 3 Remove from heat and stir in riced cauliflower. Pour mixture into the prepared baking dish.
4. 4 Stir together eggs and cream in a bowl until well blended; pour over the cauliflower mixture and gently work it in until it surrounds the cauliflower mixture. Sprinkle 1/4 cup grated pepper Jack cheese on top.
5. 5 Place alternating slices of zucchini, yellow squash, and tomato on top of the cheese layer. Drizzle vegetables with remaining olive oil and season with salt and pepper.
6. 6 Bake in the preheated oven for 20 minutes. Sprinkle remaining 1/4 cup cheese on top of the vegetables and bake for 10 more minutes. Garnish with lime and cilantro.

By Bibi

Ingredients

• ✓ pepper jack cheese
• cooking spray
• ground beef
• black bean
• water
• salsa
• taco seasoning
• three cheese pizza
• sour cream
• hot sauce
• lettuce
• tomato
• jalapeno pepper
• cilantro
• tortilla strip

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Grease a large skillet with cooking spray and place over medium-high heat. Cook ground beef in the hot skillet until browned, 5 to 7 minutes. Drain off grease. Add black beans, water, salsa, and taco seasoning; cook for about 2 minutes more.
3. 3 Unwrap pizza and place on a baking sheet. Spread meat-bean mixture evenly over crust. Sprinkle with pepper Jack cheese.
4. 4 Bake in the preheated oven for 10 to 12 minutes. Cool for 5 minutes.
5. 5 While pizza is baking, stir together sour cream and hot sauce in a small bowl. Transfer to a small zip-top bag and place in the refrigerator.
6. 6 Top pizza with lettuce, tomato, jalapeño, cilantro, and tortilla strips.
7. 7 Snip off a corner of the zip-top bag and drizzle sour cream-hot sauce mixture over pizza.

By My Hot Southern Mess

Ingredients

• ✓ pepper jack cheese
• zucchini
• mild sausage
• hot sausage
• butter
• mushroom
• onion
• celery
• garlic
• gluten-free bread
• water
• tomato
• parmesan cheese
• parsley

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Cut zucchini in half; scoop out insides and reserve. Place zucchini halves in a casserole dish. Finely chop zucchini flesh: set aside in a bowl.
3. 3 Cook mild and hot sausage in a saucepan over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
4. 4 Melt butter in a skillet over medium heat. Add chopped zucchini flesh, mushrooms, onion, celery, and garlic; cook and stir for 5 minutes. Stir in cooked sausage, bread crumbs, and water. Spoon sausage mixture into zucchini boats, letting any excess overflow into the casserole dish.
5. 5 Bake in the preheated oven for 30 minutes. Top with diced tomato, Parmesan, and pepper Jack slices. Return to the oven and cook until cheese is melted, about 10 more minutes. Top with parsley.

By cakes

Ingredients

• ✓ pepper jack cheese
• elbow macaroni
• water
• egg
• red bell pepper
• jalapeno pepper
• celery
• onion
• mayonnaise
• apple cider vinegar
• chile-garlic sauce
• salt
• garlic powder
• cayenne pepper
• black pepper

Instructions

1. 1 Place macaroni into the bottom of a multi-functional pressure cooker (such as Instant Pot®) and pour in water. Add a trivet on top of that, so that it sits above the the water, and place the egg on it. Close and lock the lid; turn the valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 5 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. Remove the egg and place into a bowl of ice water for 5 minutes; remove the trivet.
3. 3 Leave the macaroni in the liner, but remove it from the Instant Pot® to avoid additional residual cooking. Add several ice cubes and cold water to the liner, stirring macaroni, which will stop the cooking process.
4. 4 Pour macaroni into a colander; drain very well to avoid a watery macaroni salad. Dry out the inside of the liner and return the macaroni to the liner.
5. 5 Peel the egg and dice. Add egg, red bell pepper, pepper Jack cheese, jalapeno, celery, and onion to the pot and stir.
6. 6 Whisk mayonnaise, vinegar, Sriracha, salt, garlic powder, cayenne, and black pepper together in a small bowl. Add dressing to the macaroni mixture, stir until well incorporated. Transfer the salad to a bowl and refrigerate for at least 1 hour, allowing time for the flavors to meld.

By lutzflcat

Ingredients

• ✓ pepper jack cheese
• sour cream
• salsa
• nacho cheese-flavored tortilla chip
• cheddar cheese
• flour tortilla
• cilantro
• salt
• taco seasoning mix
• ground beef
• green chili
• tomato
• garlic
• bell pepper
• yellow onion
• olive oil
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously coat a Bundt pan with cooking spray.
2. 2 Heat olive oil in a large nonstick skillet over medium heat. Add onion, bell peppers, and garlic; cook, stirring often, until vegetables have softened, about 8 minutes. Stir in tomatoes and green chiles; cook, stirring often, until liquid has evaporated, about 2 minutes.
3. 3 Add ground beef, taco seasoning, and salt; cook, stirring often and using the back of the spoon to break apart the meat, until cooked through, about 8 minutes. Remove from heat, and stir in cilantro. Let stand at room temperature, uncovered, while preparing the tortillas.
4. 4 Arrange tortillas on a cutting board. Cut tortilla into 4 vertical pieces (about 2 1/2 inches wide per piece). Repeat with remaining tortillas.
5. 5 Arrange the middle strips of the tortillas (the ones without the rounded edges) around the Bundt pan, slightly overlapping the pieces to create a fanning pattern and line the pan. Evenly sprinkle 1 cup of the Cheddar cheese and 1/2 cup of the pepper Jack cheese on top of the tortillas. Top evenly with half of the ground beef mixture.
6. 6 Lay 1/3 of the tortillas with the rounded edges over the ground beef mixture to cover (they will overlap). Top with 1 cup of the pepper Jack cheese and nacho-cheese flavored chips.
7. 7 Lay another 1/3 of the tortillas with the rounded edges over the chips, and top with remaining ground beef mixture. Sprinkle with remaining 1 cup Cheddar cheese and 1/2 cup pepper Jack cheese. Use remaining tortillas with rounded edges to cover the cheese.
8. 8 Bake in the preheated oven until golden-brown and crispy, 40 to 45 minutes. Remove from oven, and let cool for 15 minutes. Working carefully, place a plate or serving platter on top of Bundt pan. Flip pan to invert the ring onto the plate.
9. 9 Slice and serve with salsa and sour cream. Recipe developed by Liv Dansky

By Bailey Fink

Ingredients

• ✓ pepper jack cheese
• chive
• cilantro
• tomato
• avocado
• chicken broth
• garlic
• corn
• tomato
• long grain white rice
• onion
• chili powder
• black pepper
• paprika
• adobo seasoning
• chicken breast
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix together adobo seasoning, paprika, black pepper, and 1/4 teaspoon of the chili powder. Season 1 side chicken breasts with the mixture.
3. 3 Place olive oil in a large saucepan over medium; heat until the oil shimmers. Place chicken pieces in hot oil, seasoned side down. Brown on each side, about 2 minutes. Transfer to a plate.
4. 4 Add chopped onion to pot and cook over medium heat until translucent, about 3 minutes. Add rice, Hunt's® Diced Tomatoes (drained), corn, garlic, and remaining 2 teaspoons of chili powder, stirring to combine.
5. 5 When ingredients are well combined, add chicken broth, and stir.
6. 6 Place browned chicken pieces on top of the rice mixture, with browned side up, being careful not to submerge chicken.
7. 7 Cover and bake 15 minutes, then remove lid and continue baking about 5 minutes more.
8. 8 When chicken internal temperature reaches 165 degrees F (74 degrees C), place a slice of tomato and slices of avocado on top of each piece, and place a slice of pepper jack cheese on top.
9. 9 Return to oven and bake until cheese is melted, 3-4 minutes.
10. 10 Plate cooked chicken, then fluff rice with a fork, and serve alongside chicken. Garnish with fresh cilantro and snipped chives, if desired.

By Bibi

Ingredients

• ✓ pepper jack cheese
• zucchini
• water
• tomato sauce
• black pepper
• cornmeal
• oregano
• cumin
• cayenne pepper
• paprika
• chili powder
• kosher salt
• jalapeno pepper
• garlic
• ground beef
• onion
• olive oil

Instructions

1. 1 Combine olive oil, onion, and ground beef in a skillet over high heat. Cook, stirring, until onion turns translucent and the beef is browned and broken up into very small pieces, about 5 minutes. Add garlic and jalapeno pepper and stir for 2 minutes. Stir in 1 teaspoon salt, chili powder, paprika, cayenne, cumin, dried oregano, cornmeal, and black pepper. Cook for 1 minute more.
2. 2 Stir in tomato sauce and water and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until the mixture thickens to your desired texture, 5 to 10 minutes. Remove from heat and set aside to cool.
3. 3 Use a teaspoon or melon baller to scoop out about half the center of each zucchini to create a "boat." Sprinkle generously with remaining kosher salt and let sit, 15 to 20 minutes.
4. 4 Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone liner.
5. 5 Use a paper towel to blot any moisture that the salt draws out of the zucchini. Place boats on the prepared baking sheet and fill each one with as much taco meat mixture as will fit. Top evenly with pepper Jack cheese.
6. 6 Bake in the preheated oven until the cheese is browned and the zucchini is just barely tender, about 20 minutes. Test for doneness with a sharp knife. Serve immediately.

By John Mitzewich

Ingredients

• ✓ pepper jack cheese
• mozzarella cheese
• cheddar cheese
• water
• poblano pepper
• olive oil cooking spray
• parsley
• long-grain rice
• cilantro
• basil
• adobo seasoning
• worcestershire sauce
• garlic
• celery
• carrot
• onion
• green chile pepper
• tomato
• chorizo sausage

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 Add tomatoes, onion, carrot, celery, garlic, Worcestershire sauce, adobo, basil, and cilantro to the skillet with the chorizo. Simmer for 5 minutes. Add rice and simmer for 5 minutes more. Remove from heat, add fresh parsley, and let rest.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
4. 4 Stuff each poblano pepper half with the chorizo mixture; lay in the baking dish. Add water to the bottom of the dish. Loosely cover with aluminum foil.
5. 5 Bake in the preheated oven until peppers are tender but still firm, about 1 hour. Remove foil and sprinkle peppers with Cheddar, mozzarella, and pepper Jack cheeses.
6. 6 Turn on the broiler; broil peppers until cheese is brown and bubbly, 3 to 4 minutes.

By Donald C

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