Type what you have

Ingredients

• ✓ pepperjack cheese
• great northern bean
• salsa
• white meat chicken

Instructions

1. 1 Combine great Northern beans, salsa, pepper Jack cheese, and chicken in a slow cooker; mix well. Cover the slow cooker.
2. 2 Cook on Low until cheese has completely melted into chili and flavors have combined, 4 to 5 hours.

By NBLANZY

Ingredients

• ✓ pepperjack cheese
• mayonnaise
• dijon mustard
• whole-grain bread

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions.
2. 2 Mix mayonnaise and mustard together in a bowl; spread onto 1 side of each bread slice. Sprinkle cheese over mayo-mustard layer of 2 bread slices. Cover cheese layer with second bread slice, creating 2 sandwiches.
3. 3 Place 1 sandwich in the waffle iron; do not close the top. When bread begins to soften, gently close the waffle iron without using the latch. Cook, about 2 minutes. Apply more pressure to the iron, eventually latching it closed after 3 to 4 minutes total. Cook until browned, 2 to 3 minutes more. Repeat with remaining sandwich.

By Buckwheat Queen

Ingredients

• ✓ pepperjack cheese
• ✓ pepperjack cheese
• cooking spray
• corn muffin mix
• egg
• milk
• pulled pork
• barbecue sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Line muffin tin with paper baking cups. Spray each cup with cooking spray.
3. 3 Stir together muffin mix, egg, milk, and 1/4 cup of shredded cheese in a bowl until combined.
4. 4 Fill muffin cups halfway with batter.
5. 5 Add 1 to 2 tablespoons of pulled pork to each cup.
6. 6 Top with remaining batter.
7. 7 Use the remaining 1/4 of shredded cheese to top each muffin.
8. 8 Bake in the preheated oven until a toothpick inserted into the batter comes out clean, about 20 minutes.

By John Mitzewich

Ingredients

• ✓ pepperjack cheese
• spinach leaf
• sour cream
• garlic
• chicken breast
• black pepper
• bacon

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic.
3. 3 Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.
4. 4 Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.

By JERSEYGIRL_CHELL

Ingredients

• ✓ pepperjack cheese
• ground beef
• taco seasoning mix
• green bell pepper
• onion
• salsa
• sour cream
• hamburger bun

Instructions

1. 1 Preheat grill for high heat.
2. 2 In a large bowl, mix together the ground beef, taco seasoning mix, bell pepper and onion using your hands. Form into 6 patties.
3. 3 Lightly oil the grill grate. Cook burger patties for 5 minutes per side, or until well done. Place buns cut side down onto the grill to toast during the last minute or so. Top each burger with a slice of cheese before removing from the grill. Serve burgers on toasted buns topped with salsa and sour cream.

By APRILNILS

Ingredients

• ✓ pepperjack cheese
• broccoli floret
• mayonnaise
• button mushroom
• garlic powder
• chicken breast
• paprika
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Combine broccoli with 2 tablespoons water in a microwave-safe bowl. Microwave on high for 2 minutes. Drain.
3. 3 Transfer broccoli to a large bowl. Stir in pepper Jack, mayonnaise, mushrooms, and garlic powder.
4. 4 Season chicken breasts on both sides with paprika, salt, and pepper. Use a sharp knife to cut a slice through the middle of each breast to create a deep pocket, making sure not to cut all the way through. Evenly stuff each breast with broccoli mixture and place onto the prepared baking sheet.
5. 5 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Soup Loving Nicole

Ingredients

• ✓ pepperjack cheese
• ✓ pepperjack cheese
• cooking spray
• tortilla chip
• tomato
• cream of chicken soup
• green bell pepper
• green chile pepper
• cheddar cheese
• sour cream
• ground pork
• ground chicken
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
2. 2 Mix crushed tortilla chips, tomatoes, cream of chicken soup, green bell pepper, green chile peppers, 1/2 cup Cheddar cheese, and 1/2 cup pepperjack cheese together in a large bowl.
3. 3 Heat a large skillet over medium-high heat. Cook and stir ground pork in hot skillet until crumbly and no longer pink, about 10 minutes. Transfer pork to tortilla chips mixture, retaining drippings in the skillet.
4. 4 Cook and stir ground chicken in reserved drippings until crumbly and no longer pink, about 10 minutes. Transfer cooked chicken to the pork-tortilla chip mixture; mix well. Pour mixture into the prepared casserole dish; top with 1/2 cup Cheddar cheese and 1/2 cup pepperjack cheese.
5. 5 Bake in the preheated oven until casserole is bubbling and cheeses are melted, about 30 minutes. Allow casserole to cool 5 to 10 minutes before serving.

By Tawny M

Ingredients

• ✓ pepperjack cheese
• ground turkey
• chorizo sausage
• garlic
• onion powder
• chipotle chile flake
• black pepper
• butter
• hamburger bun
• mayonnaise
• spring mix lettuce
• lime

Instructions

1. 1 Combine ground turkey, chorizo, garlic, onion powder, chipotle flakes, and black pepper in a large bowl; mix with your hands until well blended. Shape into 4 loosely packed patties.
2. 2 Heat a griddle or large skillet over medium heat until hot. Melt buttery spread on the griddle. Add patties; cook until brown, about 3 minutes. Reduce heat to medium-low, continue cooking, about 5 minutes more. Flip patties; cook until brown, about 6 minutes.
3. 3 Top each patty with 1 slice pepper Jack cheese; cook until cheese melted, about 1 minute more.
4. 4 Toast hamburger buns in a toaster oven. Divide and spread mayonnaise on buns; place cooked patties over bottom buns. Top each patty with 1/2 cup spring mix lettuce; sprinkle with lime juice and cover with top buns.

By Melissa Jurrens

Ingredients

• ✓ pepperjack cheese
• mahi mahi
• garlic
• butter
• onion
• lemon
• white wine
• tomato
• green chile pepper
• salt
• pepper

Instructions

1. 1 Preheat grill for high heat.
2. 2 Place mahi mahi in an aluminum foil pan, and toss with the garlic to coat. Distribute butter evenly throughout pan. Spread onions over fish. Pour the lemon juice, wine, and diced tomatoes with green chile peppers over the fish. Season with salt and pepper. Tightly cover pan with aluminum foil.
3. 3 Place pan on the grill grate, and cook fish 35 minutes, or until easily flaked with a fork. Sprinkle with cheese before serving.

By Helene Rose-Carson

Ingredients

• ✓ pepperjack cheese
• ground chicken
• onion
• garlic
• taco seasoning mix
• egg
• salt
• pepper
• wheat hamburger bun
• avocado
• jalapeno pepper
• salsa

Instructions

1. 1 Preheat the outdoor grill to medium-high heat. Lightly oil the grill grate, and position it about 4 inches from the heat source.
2. 2 Mix ground chicken, onion, garlic, taco seasoning, and egg together in a bowl until thoroughly blended. Season with salt and pepper to taste. Divide chicken mixture evenly and form into 4 soft patties.
3. 3 Cook chicken patties on the preheated grill until meat is no longer pink and juices run clear, 5 to 8 minutes per side, depending on thickness. To serve, place each patty on one half of a hamburger bun, top with a slice of cheese, avocado slices, and desired amounts of jalapeño peppers and salsa. Cover with remaining half of bun.

By mwiessner

Ingredients

• ✓ pepperjack cheese
• tomato
• mayonnaise
• red onion
• dill pickle relish
• piri piri chile pepper
• salt
• black pepper
• tilapia fillet
• seafood seasoning
• garlic powder
• butter
• whole wheat bread

Instructions

1. 1 Stir tomato, mayonnaise, red onion, relish, and piri piri together in a small bowl. Season to taste with salt and pepper.
2. 2 Season tilapia on both sides with seafood seasoning and garlic powder.
3. 3 Melt butter in a skillet over medium heat. Add seasoned tilapia and cook until golden brown and fish flakes easily with a fork, 2 to 3 minutes per side. Place two slices of pepper Jack on top of each fillet, cover the skillet, and cook until cheese melts, 1 to 2 minutes.
4. 4 Transfer each tilapia fillet to a slice of toasted bread. Spread with mayonnaise sauce and top with remaining bread.

By NAN13

Ingredients

• ✓ pepperjack cheese
• butter
• onion
• cornmeal
• all-purpose flour
• white sugar
• baking powder
• salt
• baking soda
• buttermilk
• egg
• corn kernel
• red bell pepper
• basil

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C). Butter a 9x9x2 inch baking pan.
2. 2 Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and saute until tender, about 10 minutes. Cool.
3. 3 Mix cornmeal with the flour, baking powder, sugar, salt, and baking soda in large bowl. Add 7 tablespoons butter and rub with fingertips until mixture resembles coarse meal.
4. 4 Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir until blended. Mix in cheese, corn, red peppers, basil, and onion. Transfer to prepared pan.
5. 5 Bake cornbread until golden and tester inserted comes out clean, about 45 minutes. Cool 20 minutes in pan. Cut cornbread into squares.

By Stephanie

Ingredients

• ✓ pepperjack cheese
• salt
• egg noodle
• butter
• flour
• milk
• cream of mushroom soup
• red bell pepper
• green bell pepper
• green onion
• garam masala
• tarragon
• turkey
• potato chip

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until almost cooked through yet still firm to the bite, about 4 minutes, stirring occasionally. Drain.
3. 3 Melt butter in a large saucepan over medium heat. Whisk in flour; cook and stir until light golden, about 3 minutes.
4. 4 Pour in milk, whisking constantly. Stir in soup, bell peppers, green onions, garam masala, and tarragon; bring to a simmer and cook for 2 minutes. Off heat, stir in pepper Jack cheese until melted and incorporated.
5. 5 Combine cheese mixture, turkey, and noodles in a large bowl until evenly incorporated; pour into a large casserole dish. Sprinkle chips on top, slightly pressing down with the tines of a fork.
6. 6 Bake in the preheated oven until top is golden brown and sauce is bubbling, about 30 minutes.

By John Mitzewich

Ingredients

• ✓ pepperjack cheese
• jalapeno pepper
• ground beef
• salt
• pepper
• egg
• steak sauce
• onion
• hot pepper sauce
• oregano
• worcestershire sauce
• garlic salt
• corn chip
• potato hamburger bun

Instructions

1. 1 Preheat a grill for high heat. When the grill is hot, roast the jalapeno peppers until blackened on all sides. Place in a plastic bag to sweat and loosen the blackened skin. Rub the skin off, then seed if desired, and chop.
2. 2 In a large bowl, use your hands to mix together the chopped jalapenos, ground beef, salt, pepper, egg, steak sauce, onion, hot pepper sauce, oregano, Worcestershire sauce, garlic salt and Fritos®. Divide into 8 balls, and flatten into patties.
3. 3 Grill patties for 10 to 15 minutes, turning once, or until well done. I always drink one beer, then flip, drink another beer, then remove from the grill and place on buns. Top each one with a slice of pepperjack cheese and pig out!

By Jeff

Ingredients

• ✓ pepperjack cheese
• guacamole
• bacon
• black pepper
• salt
• onion
• garlic
• worcestershire sauce
• steak sauce
• horseradish
• bread crumb
• egg
• ground beef
• brown sugar
• mushroom
• onion
• butter

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Melt butter in a skillet over medium-low heat. Cook and stir onion and mushrooms in melted butter until the onions are very tender and beginning to brown, 10 to 15 minutes. Sprinkle brown sugar over the mixture and continue cooking until the onions caramelize, 5 to 10 minutes more; remove from heat and set aside.
3. 3 Mix ground beef, egg, bread crumbs, horseradish, steak sauce, Worcestershire sauce, garlic, dried onion, salt, and black pepper in a bowl; shape into 4 patties about 6 inches wide and 1/2 inch thick.
4. 4 Cook burgers on preheated grill until completely browned, about 3 minutes per side. Reduce heat to medium and cook burgers another 3 minutes per side, topping each burger with a slice of pepperjack cheese for the last minute of cooking.
5. 5 Top each burger with about 1/4 of the mushroom and onion mixture, 3 pieces of bacon, and 1 tablespoon guacamole to serve.

By SARAHCHRISTINE

Ingredients

• ✓ pepperjack cheese
• chicken breast
• green chile pepper
• fajita seasoning

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish (or similar size) with cooking spray.
3. 3 Make a deep cut into the side of each chicken breast half to form a pocket or 'purse'.
4. 4 Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies onto each one. Close, and secure with a toothpick so that the cheese does not escape while in the oven.
5. 5 Place the stuffed chicken into the baking dish. Season with Fajita seasoning, and then sprinkle the remaining cheese and chilies over the top.
6. 6 Bake uncovered for 30 minutes in the preheated oven, until the chicken juices run clear, and cheese is melted and lightly browned.

By MELISSAINNOVA

Ingredients

• ✓ pepperjack cheese
• jalapeno pepper
• garlic
• onion
• ground beef
• hamburger bun

Instructions

1. 1 Preheat grill for high heat.
2. 2 Mix jalapeno pepper, garlic, onion, and ground beef in a medium bowl. Form into four patties.
3. 3 Brush grill grate with oil. Grill hamburger patties 5 minutes per side, or until well done. Top with pepperjack cheese, and serve on buns.

By Steve

Ingredients

• ✓ pepperjack cheese
• bacon
• mayonnaise
• sour cream
• buffalo wing sauce
• bread
• chicken
• red bell pepper

Instructions

1. 1 Preheat an oven to 325 degrees F (165 degrees C).
2. 2 Place the bacon in a large, deep skillet; cook over medium-high heat, turning occasionally, until evenly browned. Drain the bacon slices on a paper towel-lined plate.
3. 3 Combine the mayonnaise, sour cream, and hot sauce in a small bowl. Spread both halves of the bread with the mayonnaise mixture. Place chicken on bottom half of bread; layer bacon and cheese on top of chicken. Fold the top half of the bread over the bottom, and wrap with foil.
4. 4 Bake for 20 to 25 minutes. Add a layer of red pepper slices on top of the bacon and cheese, if desired. Cut into slices, and serve.

By Jeneen Skewes Pylant

Ingredients

• ✓ pepperjack cheese
• soy sauce
• white sugar
• ginger
• garlic
• chicken breast
• flour tortilla
• olive oil
• parmesan cheese
• habanero pepper
• wasabi paste

Instructions

1. 1 Combine soy sauce, sugar, ginger, and garlic in a large bowl. Add chicken strips; toss to coat. Cover with plastic wrap and let marinate in the refrigerator, at least 1 hour.
2. 2 Preheat oven to 425 degrees F (220 degrees C). Transfer chicken strips to a glass baking dish; discard marinade.
3. 3 Bake chicken strips in the preheated oven until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 20 minutes.
4. 4 Brush both sides of 1 tortilla with olive oil and lay on a flat surface. Sprinkle 1/3 of the pepperjack cheese on top. Add 1/3 of the chicken strips. Cover chicken with 1/3 of the Parmesan cheese. Add 1/3 of the chopped habanero and 1 teaspoon wasabi paste. Brush both sides of a second tortilla with olive oil and place on top. Repeat with remaining ingredients to make 2 more quesadillas.
5. 5 Heat a lightly oiled griddle over medium-high heat. Cook quesadillas until browned and cheese is melted, about 3 minutes per side.

By Brandon

Ingredients

• ✓ pepperjack cheese
• bacon
• jalapeno pepper
• cornmeal
• skim milk
• gluten-free flour
• white sugar
• baking powder
• salt
• egg
• butter
• green onion

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Place bacon in a cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving bacon grease in the skillet. Spread the grease up the sides of the skillet using a paper towel.
3. 3 Cook jalapeno peppers in the bacon grease over medium heat until lightly browned, about 5 minutes.
4. 4 Combine cornmeal and skim milk together in a bowl; let sit until some of the liquid is absorbed, 5 to 10 minutes.
5. 5 Whisk flour, sugar, baking powder, and salt together in a separate bowl. Mix eggs and butter into cornmeal mixture; stir into flour mixture just until batter is moist. Fold jalapeno peppers, 1/2 cup pepperjack cheese, and green onions into batter. Pour batter into the cast iron skillet; crumble bacon over top and sprinkle remaining cheese over bacon.
6. 6 Bake in the preheated oven until set and a toothpick inserted in the center comes out clean, about 18 minutes.

By Megan

Ingredients

• ✓ pepperjack cheese
• portobello mushroom
• tomato
• balsamic vinegar
• olive oil
• basil
• garlic
• parsley
• red pepper flakes
• mozzarella cheese
• black olive
• seasoned bread crumb

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place mushrooms in a baking dish.
2. 2 Cook and stir tomatoes, balsamic vinegar, olive oil, basil, garlic, parsley, and red pepper flakes in a large skillet over medium heat until heated through, 5 to 10 minutes.
3. 3 Top each mushroom with 1/2 of the tomato mixture. Sprinkle pepperjack cheese and mozzarella cheese on top of tomato mixture; top with black olives and bread crumbs.
4. 4 Bake in the preheated oven until golden brown and crispy, about 25 minutes.

By Adina Ryan

Ingredients

• ✓ pepperjack cheese
• rotelle pasta
• butter
• all-purpose flour
• whole milk
• mustard
• salt
• white pepper
• hot pepper sauce
• cheddar cheese
• parmesan cheese
• bread crumb
• chili powder

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. 3 In a large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook, stirring, 1 minute. A little at a time, whisk in milk, mustard, salt, pepper and hot sauce. Bring to a gentle boil, stirring constantly. Boil 1 minute, then remove from heat and whisk in pepperjack, Cheddar and Parmesan until smooth. Stir in cooked pasta and pour into shallow 2 quart baking dish.
4. 4 Melt remaining 2 tablespoons butter. Stir in bread crumbs and chili powder. Sprinkle over macaroni mixture.
5. 5 Bake in preheated oven 30 minutes. Let stand 10 minutes before serving.

By HYPERPUPPY

Ingredients

• ✓ pepperjack cheese
• elbow macaroni
• red enchilada sauce
• half and half
• green chili
• cheddar cheese
• chicken
• cilantro

Instructions

1. 1 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 and set aside.
2. 2 Combine enchilada sauce, half-and-half, and green chiles in the same pot over medium heat and cook until warm, 5 to 10 minutes. Slowly add Cheddar cheese and pepperjack cheese and whisk continuously until melted, about 5 minutes. Return cooked macaroni to the pot. Add chicken and cilantro and stir until combined and heated through, about 5 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ pepperjack cheese
• potato
• carrot
• onion
• eggplant
• broccoli
• zucchini
• green bean
• tempeh
• tomato
• chickpea
• garlic
• vegetable broth
• rosemary

Instructions

1. 1 Place the potatoes, carrot, and onion in a large saucepan, and add enough water to bring the water level to about 2 inches. Bring to a boil. Cover, reduce heat, and simmer for 5 minutes. Mix in eggplant, broccoli, green beans, and zucchini; simmer for 2 minutes. Mix in tempeh, vegetable broth, crushed tomatoes, and garbanzo beans. Season with rosemary and garlic. Cook for 8 to 10 minutes, or until veggies are tender.
2. 2 Ladle into bowls, and top with cheese.

By Lauren Silver

Ingredients

• ✓ pepperjack cheese
• water
• bread flour
• italian seasoning
• black pepper
• parmesan cheese
• brown sugar
• salt
• active dry yeast

Instructions

1. 1 Place warm water, flour, pepper Jack cheese, Italian seasoning, black pepper, Parmesan cheese, brown sugar, salt, and yeast in the pan of a bread machine in the order suggested by the manufacturer.
2. 2 Select White Bread or Basic cycle, then Start.

By roger russell

Ingredients

• ✓ pepperjack cheese
• mayonnaise
• cajun seasoning
• ground beef
• onion
• jalapeno pepper
• garlic
• worcestershire sauce
• hamburger bun
• lettuce
• tomato

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Combine mayonnaise and 1 teaspoon Cajun seasoning in a small bowl; set aside.
3. 3 Combine ground sirloin, onion, remaining 3 teaspoons Cajun seasoning, jalapeño, garlic, and Worcestershire sauce in a large bowl. Divide into 4 balls; flatten into patties.
4. 4 Cook on the preheated grill until burgers are no longer pink in centers, about 5 minutes per side, topping each burger with 1 cheese slice, during the last 2 minutes. An instant-read thermometer inserted into centers should read at least 160 degrees F (70 degrees C).
5. 5 Spread mayo on buns, add burgers, lettuce, and tomatoes.

By Sarah Stephan

Ingredients

• ✓ pepperjack cheese
• ground beef
• onion
• bread crumb
• egg
• tomato
• cilantro
• lime
• serrano pepper
• avocado
• salt
• black pepper
• hamburger bun
• iceberg lettuce

Instructions

1. 1 Combine ground beef, ½ onions, pepper Jack cheese, bread crumbs, and eggs in a bowl; form into 12 patties.
2. 2 Combine tomatoes, ½ remaining onions, cilantro, ½ lime juice, and ½ serrano in a bowl; stir well. Cover pico de gallo; refrigerate to chill.
3. 3 Mash avocados, remaining ½ onions, remaining ½ lime juice, and remaining ½ serrano together in a bowl; season guacamole with salt and black pepper.
4. 4 Heat a skillet over medium-high heat. Add patties; cook to desired doneness, 3 to 5 minutes per side. An instant-read thermometer inserted into centers should read 160 degrees F (70 degrees C).
5. 5 Place 1 burger on each bun; top with guacamole, shredded lettuce, and pico de gallo.

By DonnaB

Ingredients

• ✓ pepperjack cheese
• ground beef
• onion
• garlic
• tomato
• green chili
• cilantro
• taco seasoning mix
• refried black bean
• red enchilada sauce
• monterey jack cheese
• flour tortilla
• sour cream

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Cook and stir ground beef and onions in a large skillet over medium-high heat until meat is browned and crumbly, 7 to 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in diced tomatoes, green chiles, cilantro, and taco seasoning mix. Remove from heat.
3. 3 Mix black beans and 1 can red enchilada sauce in a bowl until creamy.
4. 4 Mix pepperjack cheese and Monterey Jack cheese together in a separate bowl.
5. 5 Heat a cast-iron skillet over medium heat. Cook tortillas, one at a time, until slightly crisp, about 15 seconds per side.
6. 6 Place one tortilla on the bottom of an 8-inch springform pan. Spread a generous layer of black bean mixture on top of tortilla, then spread a layer of ground beef mixture on top. Sprinkle 1 cup of cheese mixture on top of meat mixture and pour 1/4 cup red enchilada sauce over the top. Repeat the tortilla, bean, meat, cheese, and sauce layering process, finishing with cheese and enchilada sauce on top.
7. 7 Cover pan with aluminum foil and bake in the preheated oven until cheese is bubbling and enchiladas are cooked through, about 40 minutes. Cool for 15 minutes and serve with sour cream.

By Karla Smith

Ingredients

• ✓ pepperjack cheese
• crouton
• salsa
• olive oil
• onion
• jalapeno pepper
• garlic
• ground chicken
• ground pork
• cilantro
• egg
• taco seasoning mix
• worcestershire sauce
• barbecue sauce
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Mix together croutons and salsa in a large bowl; set aside to soften, about 15 minutes.
3. 3 Heat olive oil in a skillet over medium heat. Cook and stir onion, jalapeño pepper, and garlic in hot oil until onion is translucent, 5 to 8 minutes. Remove from heat.
4. 4 Mix ground chicken, ground pork, pepper Jack cheese, cilantro, egg, taco seasoning, and Worcestershire sauce into crouton mixture; mash any unbroken croutons. Mix into onion mixture in the skillet, then transfer to the prepared loaf pan.
5. 5 Mix together barbecue sauce and brown sugar in a small bowl, stirring until sugar has dissolved. Brush over meatloaf. Fold a 12-inch-long piece of aluminum foil into a tent and place over meatloaf.
6. 6 Bake in the preheated oven until no longer pink in the center and the juices run clear, about 1 hour. Remove the foil tent for the last 10 minutes of baking. An instant-read thermometer inserted into the center of loaf should read at least 165 degrees F (75 degrees C). Remove meatloaf from the oven, cover with foil, and let stand for 15 minutes before serving.

By HockeyMom

Ingredients

• ✓ pepperjack cheese
• refried bean
• red enchilada sauce
• cocoa powder
• molasses
• cooking spray
• broccoli
• onion
• red bell pepper
• poblano pepper
• jalapeno pepper
• salt
• black pepper
• whole-wheat tortilla
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine refried beans, enchilada sauce, cocoa powder, and molasses in a saucepan over low heat; stirring occasionally, simmer until hot, about 5 minutes.
3. 3 Coat a large non-stick skillet with cooking spray and place over medium-high heat. Cook and stir broccoli, onion, red bell pepper, poblano pepper, and jalapeno pepper until just soft, 5 to 7 minutes. Season with salt and black pepper.
4. 4 Spread a thin layer of bean mixture to cover the bottom of a 9x13-inch baking dish.
5. 5 Sprinkle about 1/4 cup pepperjack cheese across the center of each tortilla and top with about 2/3 cup vegetable mixture. Fold in two small opposite sides of each tortilla and carefully roll the tortillas around the vegetable filling; arrange in a single layer with the seam-side down in the baking dish.
6. 6 Pour remaining bean mixture evenly over the filled tortillas in the baking dish and spread to cover evenly.
7. 7 Bake on the center rack of the preheated oven until sauce is bubbling, about 20 minutes. Sprinkle with Cheddar cheese and bake until cheese is melted, about 5 minutes.

By J Stewart