Type what you have

Ingredients

• ✓ colby monterey jack cheese
• cream cheese
• mayonnaise
• garlic salt
• bread
• butter

Instructions

1. 1 In a medium bowl, combine cream cheese, mayonnaise, shredded cheese and garlic salt. Beat until smooth.
2. 2 Preheat a large skillet over medium heat. Spread cheese mixture on 4 slices of bread, then top with the other 4 bread slices. Lightly butter both sides of each sandwich. Place sandwiches in skillet, and grill until golden brown on both sides, about 4 minutes per side.

By Sarah Gretzmier

Ingredients

• ✓ colby monterey jack cheese
• pizza crust
• spaghetti sauce
• artichoke heart
• tomato
• garlic

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Prepare pizza crust according to recipe or package instructions. Place on a pizza pan.
2. 2 Pour the liquid from the artichokes into a small skillet, and bring to a boil over medium heat. Cook for 1 minute, or until the liquid is almost gone. Add garlic, and cook, stirring, for less than a minute. Add artichoke hearts, stir to coat with garlic flavor, then remove from heat, and set aside.
3. 3 Spread spaghetti sauce over the prepared pizza crust. Sprinkle with cheese, then place the artichoke hearts and garlic over the cheese. Arrange tomato slices evenly over the top.
4. 4 Bake for 20 minutes in the preheated oven, until crust is puffed and golden, and cheese is melted.

By Brandosgirl

Ingredients

• ✓ colby monterey jack cheese
• russet potato
• butter
• seasoned salt
• bacon
• sour cream
• scallion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
2. 2 Bake in the preheated oven until potatoes are easily pierced with a fork, 1 to 1 1/2 hours. Remove from the oven. Turn on the broiler to the low setting.
3. 3 When potatoes are cool enough to handle, cut them lengthwise and scoop out flesh to within 1/4 inch of skin. Reserve flesh for another use.
4. 4 Brush inside of potato skins with butter. Add 2 tablespoons cheese to each one, sprinkle with seasoned salt, and top with bacon.
5. 5 Return to the oven and broil until cheese is melted, 2 to 3 minutes. Serve with sour cream and scallions.

By LauraChristine

Ingredients

• ✓ colby monterey jack cheese
• cream cheese
• sour cream
• jalapeno pepper
• ciabatta roll
• butter
• tortilla chip

Instructions

1. 1 Combine cream cheese, sour cream, and pickled jalapeno in a small bowl. Set aside. Preheat a skillet over medium heat.
2. 2 Slice each roll in half horizontally, then slice the rounded tops off the ciabatta rolls to make a flat top half. Spread 1 teaspoon butter on the doughy cut side of the bottom bun and 1 teaspoon butter on the now flattened top bun. Place 1/2 of the cream cheese mixture, 1/2 of the crushed chips, and 1/2 of the shredded cheese on the non-buttered side of the bottom bun. Place the top half of the bun on the sandwich and place the sandwich on the hot skillet. Repeat with the second sandwich.
3. 3 Grill until lightly browned and flip over, about 3 to 5 minutes; continue grilling until cheese is melted and the second side is golden brown.

By BrandyE

Ingredients

• ✓ colby monterey jack cheese
• baking potato
• milk
• bacon
• green onion
• sour cream
• butter
• garlic
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain.
2. 2 Mash potatoes in a large bowl using an electric mixer; pour in milk to make creamier. Stir in bacon, Colby-Monterey Jack cheese, green onions, sour cream, butter, garlic, salt, and pepper.

By Michelle Haner

Ingredients

• ✓ colby monterey jack cheese
• tomato
• tomato
• jalapeno pepper
• tomato bisque
• green chili
• pasta shell
• pepper jack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix diced tomatoes, diced tomatoes with jalapeno, tomato bisque, and green chilies together in a medium saucepan. Bring to a boil, stirring occasionally. Reduce heat to low and let simmer.
3. 3 Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and place into the bottom of a casserole dish.
4. 4 Pour tomato sauce over pasta and stir in 1/2 Colby-Monterey Jack cheese and 1/2 pepper Jack cheese. Top with remaining 1/2 Colby-Monterey Jack cheese and 1/2 pepper Jack cheese.
5. 5 Bake in the preheated oven until cheese begins to brown, about 30 minutes. Remove from the oven and let cool for 15 minutes before serving.

By j Morgan

Ingredients

• ✓ colby monterey jack cheese
• chicken
• barbecue sauce
• pizza dough
• olive oil
• tomato

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Combine chicken and 2 tablespoons barbecue sauce in a medium bowl until evenly coated.
3. 3 Roll out dough onto a work surface; cut in half to form 2 rectangles. Brush tops of dough with olive oil.
4. 4 Place dough, oil-sides down, onto the preheated grill; cook until bottom is browned and top is bubbling up, about 5 minutes. Brush tops of dough with oil; flip.
5. 5 Spread remaining barbecue sauce over crusts; top with chicken, cheese, and tomatoes.
6. 6 Cover the grill; cook until cheese is melted, 2 to 3 minutes. Cool before slicing, 2 to 3 minutes.

By Kristin C

Ingredients

• ✓ colby monterey jack cheese
• ground turkey
• kidney bean
• onion
• tomato sauce
• fire roasted diced tomato
• chili seasoning mix
• ketchup
• yellow mustard
• brown sugar

Instructions

1. 1 Heat a large, nonstick skillet over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Place the browned turkey, kidney beans, and diced onion in a slow cooker; mix well.
2. 2 Combine the tomato sauce, fire roasted tomatoes, chili seasoning, ketchup, mustard, and brown sugar in the skillet. Bring to a simmer. Stir the sauce into the meat mixture in the slow cooker. Cook on High for 20 minutes. Sprinkle with shredded Colby-Monterey Jack cheese before serving.

By Cleo

Ingredients

• ✓ colby monterey jack cheese
• whole wheat bread
• mayonnaise
• mustard
• turkey breast
• guacamole
• salad green
• bean sprout
• avocado
• tomato

Instructions

1. 1 Spread mayonnaise on one slice of toast, then spread mustard on the other. Arrange the sliced turkey on one side. Spread guacamole over the turkey. Pile on the salad greens, bean sprouts, avocado and cheese. Finish with tomato slices, then place the remaining slice of toast on top.

By April

Ingredients

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

Instructions

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

By andreaclark22

Ingredients

• ✓ colby monterey jack cheese
• active dry yeast
• sugar
• water
• all-purpose flour
• salt
• olive oil
• potato
• olive oil
• sour cream
• garlic powder
• green onion
• bacon bit

Instructions

1. 1 Make the dough: Dissolve yeast and sugar in warm water in a small bowl. Let stand until yeast softens and begins to bubble, about 5 minutes.
2. 2 Combine flour and salt together in a large bowl. Pour yeast mixture and oil over flour. Mix and knead until a sticky dough forms, about 5 minutes. Place dough into a large, lightly oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
3. 3 Meanwhile, prepare the toppings: Place potatoes into a large pot; pour in enough water to cover and bring to a boil. Cook until potatoes are just tender, about 10 minutes. Drain.
4. 4 Heat oil in a large skillet over medium-high heat; add potatoes and cook until lightly golden, about 5 minutes.
5. 5 Preheat the oven to 400 degrees F (200 degrees C).
6. 6 Whisk sour cream and garlic powder together in a small bowl.
7. 7 Gently pat and stretch dough into a 12-inch circle on a pizza stone. Spread sour cream mixture evenly over dough. Layer potatoes on top to cover dough completely, then sprinkle with cheese, green onions, and bacon bits.
8. 8 Bake in the preheated oven until crust is golden brown, 15 to 20 minutes.

By Elizabeth Herrera

Ingredients

• ✓ colby monterey jack cheese
• cooking spray
• chicken breast
• green chile pepper
• flour tortilla
• cream of chicken soup
• half and half
• chicken broth

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x15-inch baking dish with nonstick spray.
2. 2 Place chicken breasts in a large saucepan with enough water to barely cover; bring to a boil over medium heat. Reduce heat to medium-low and simmer until chicken is no longer pink in the center, about 15 minutes. Remove from the saucepan, drain, and shred with 2 forks.
3. 3 Place shredded chicken into a large bowl. Add 1 (8-ounce) package Colby-Monterey Jack cheese and canned green chilies. Mix well.
4. 4 Spoon about 3 tablespoons chicken mixture in a line down the center of each tortilla and fold tortilla in half, enclosing filling. Starting at the filled side, roll the folded tortilla into a cylinder. Place each enchilada, seam-side down, into the prepared baking dish.
5. 5 Whisk together condensed soup, half-and-half, chicken broth, and about 1/3 of the remaining Colby-Monterey Jack cheese package in another large bowl until well combined. Pour over enchiladas, then sprinkle remaining Colby-Monterey Jack cheese over the top. Let stand for 10 to 15 minutes.
6. 6 Bake in the preheated oven until bubbly and cheese topping is melted and beginning to brown, about 25 minutes.

By swannkitten

Ingredients

• ✓ colby monterey jack cheese
• elbow macaroni
• butter
• milk
• flour
• tomato
• salsa verde
• black pepper

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. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
3. 3 Whisk milk and flour together in a small bowl.
4. 4 Melt butter in a large heavy pot over medium heat. Pour in milk/flour mixture; stir constantly until thickened. Add most of the cheese, reserving a few tablespoons to sprinkle over top before baking. Mix in drained tomatoes, and salsa verde. Continue stirring until cheese is melted. Season to taste with black pepper. Stir in macaroni and thoroughly blend with the sauce.
5. 5 Divide among individual serving-sized ovenproof baking dishes or ramekins. Top with remaining cheese. and bake 10 minutes. Place under broiler for an additional 3-5 minutes, or until top is browned.
6. 6 Bake in preheated oven until hot and bubbly, about 10 minutes. Turn on the broiler and cook until tops are browned, about 2 to 3 minutes.

By Diana71

Ingredients

• ✓ colby monterey jack cheese
• whole wheat rotini pasta
• broccoli
• olive oil
• ham
• alfredo sauce
• milk
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil; cook the pasta in the boiling water, stirring occasionally, until tender but not mushy, about 10 minutes. Drain.
3. 3 Thaw the broccoli in a microwave oven until you can break it apart into small pieces.
4. 4 Heat the olive oil in a large skillet over medium heat; cook and stir the diced ham in the hot oil until the edges start to brown, about 10 minutes. Stir in the broccoli and cook and stir until any excess water has cooked away and the ham and broccoli are hot. Pour in the jar of Alfredo sauce and the milk; stir to blend, sprinkle with pepper, and add the cooked pasta. Stir everything together to coat the pasta with sauce and bring to a simmer.
5. 5 Spread the bubbling pasta mixture into the prepared baking dish, top with shredded Colby-Monterey jack cheese, and bake in the preheated oven until the casserole is hot and the cheese is melted and starting to brown, about 30 minutes.

By mrsembee

Ingredients

• ✓ colby monterey jack cheese
• ground beef
• tomato
• green chile pepper
• water
• sour cream
• taco seasoning mix
• corn tortilla chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium skillet over medium heat, brown the ground beef and drain fat. Add the diced tomatoes with green chile peppers, water, sour cream and taco seasoning mix. Let simmer for 5 to 10 minutes.
3. 3 In the bottom of a 9x13 inch baking dish, place a layer of tortilla chips. Cover with a layer of the meat mixture then a layer of cheese. Repeat this process until the last layer is cheese.
4. 4 Bake in the preheated oven for 20 minutes, or until the cheese is bubbly.

By LBLK

Ingredients

• ✓ colby monterey jack cheese
• chicken breast
• salt
• lemon pepper seasoning
• vegetable oil
• bacon
• onion
• brown sugar

Instructions

1. 1 Sprinkle chicken with salt and lemon pepper.
2. 2 Heat oil in a large skillet over medium heat. Cook chicken breasts until no longer pink in the center and the juices run clear, 13 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove and keep warm.
3. 3 Place bacon in a large skillet and cook over medium-high heat, turning occasionally until evenly browned, about 10 minutes. Transfer bacon slices to a paper-towel-lined plate. Reserve 2 tablespoons drippings in the skillet. Add onion and brown sugar and cook, stirring occasionally until onion is golden, about 5 minutes.
4. 4 Place two bacon strips on each chicken breast half, top with caramelized onions, and sprinkle with Colby-Monterey Jack cheese.

By Brent BeSaw

Ingredients

• ✓ colby monterey jack cheese
• spaghetti
• olive oil
• garlic
• onion
• chicken breast
• cream of mushroom soup
• tomato
• green chile pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Heat olive oil in an oven-proof skillet over medium heat; cook and stir garlic until fragrant, about 1 minute. Add onion; cook and stir until onion begins to soften, about 2 minutes. Add chicken; cook and stir until chicken is no longer pink in the center, about 5 minutes.
4. 4 Mix cream of mushroom soup and diced tomatoes with green chile peppers into chicken mixture. Mix spaghetti into chicken mixture and top with Colby-Monterey Jack cheese.
5. 5 Place the skillet in the preheated oven and bake until cheese is melted and slightly brown, 15 to 20 minutes.

By KLSTEVE

Ingredients

• ✓ colby monterey jack cheese
• water
• beef bouillon
• onion
• salt
• black pepper
• all-purpose flour
• water
• heavy cream

Instructions

1. 1 In a large, heavy pot over medium heat, bring 2 quarts water to a boil. Stir in bouillon cubes and let boil 10 minutes, until dissolved. Place onions in boiling water, reduce heat and simmer 30 minutes.
2. 2 Stir in salt and pepper and simmer 30 minutes more.
3. 3 Stir the flour into 1/2 cup cold water to make a paste. Gently whisk this mixture into the simmering soup, being careful not to break the onions. Simmer 30 minutes more.
4. 4 Stir in cream and cheese until cheese is melted and mixture is thoroughly heated. Thin with water if necessary. Serve hot, garnished with croutons, if desired.

By TUPPERCHIX

Ingredients

• ✓ colby monterey jack cheese
• lobster tail
• salt
• black pepper
• guajillo chile sauce
• tomato
• green onion
• flour tortilla
• avocado
• lettuce

Instructions

1. 1 Preheat a lightly oiled grill pan over medium-high heat.
2. 2 Cut lobster tails in half lengthwise along the spine. Sprinkle with salt and black pepper. Grill until slightly charred and shells are bright in color, about 5 minutes. Remove lobster meat from the shells and chop coarsely.
3. 3 Combine chile sauce, 1/2 the tomato, and green onions in a large bowl. Mix in chopped lobster meat.
4. 4 Divide Colby-Monterey Jack cheese evenly among tortillas. Top each tortilla with some of the lobster mixture. Fold tacos over and grill until cheese melts and tortillas are lightly charred, about 1 minute per side. Garnish with remaining tomato, avocado, and shredded lettuce.

By Qhhunters

Ingredients

• ✓ colby monterey jack cheese
• pork
• enchilada sauce
• onion powder
• sour cream
• green chili
• tomato soup
• garlic powder
• cumin
• flour tortilla

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Combine cooked pork, enchilada sauce, onion powder, 1/2 cup sour cream, green chilies, and one cup of the shredded cheese in a large bowl. In a separate bowl, stir together tomato soup, remaining 1/2 cup sour cream, garlic powder, and cumin.
3. 3 Pour a thin layer of the tomato soup mixture into a 9x13 baking dish. Spread pork mixture down the center of each tortilla. Roll tortillas to enclose filling; place seam side down in the baking dish. Pour the remaining soup mixture over the filled tortillas. Top with the remaining 1 cup cheese.
4. 4 Bake in preheated oven until hot and bubbly, about 30 minutes.

By STEPHZ2003

Ingredients

• ✓ colby monterey jack cheese
• ground beef
• salsa
• corn
• taco seasoning
• salt
• black pepper
• shell pasta
• green onion
• cheddar cheese

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add salsa, corn, and taco seasoning. Season meat sauce with salt and pepper.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain.
4. 4 Combine the meat sauce, pasta, Colby-Jack cheese, and green onions in a 9x13-inch casserole dish. Sprinkle Cheddar cheese on top.
5. 5 Bake in the preheated oven until cheese is melted, about 25 minutes.

By Sarah Jayne Jeffries

Ingredients

• ✓ colby monterey jack cheese
• turkey bacon
• cauliflower
• sour cream
• mayonnaise
• garlic
• salt
• black pepper
• baby bella mushroom
• chive

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
2. 2 Place turkey 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, then crumble.
3. 3 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 15 to 20 minutes.
4. 4 Combine sour cream, mayonnaise, garlic, salt, and black pepper in a large bowl; add cauliflower, 1/2 of the bacon, 1 cup Colby-Monterey Jack cheese, mushrooms, and 3 tablespoons chives and mix well. Transfer mixture to the prepared baking dish and top with remaining bacon and cheese.
5. 5 Bake in the preheated oven until bubbling and cheese is melted, about 20 minutes. Sprinkle remaining chives over casserole.

By Amy Smathers

Ingredients

• ✓ colby monterey jack cheese
• chicken breast
• seasoning salt
• bacon
• yellow mustard
• honey
• corn syrup
• mayonnaise
• onion flake
• vegetable oil
• mushroom
• parsley

Instructions

1. 1 Rub chicken breasts with seasoning salt; cover and refrigerate for 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until crisp. Drain on paper towels; set aside.
4. 4 Combine mustard, honey, corn syrup, mayonnaise, and dried onion flakes in a medium bowl; refrigerate 1/2 and set remaining 1/2 aside.
5. 5 Heat oil in a large skillet over medium heat. Add chicken; cook until browned, 3 to 5 minutes per side. Transfer breasts to a 9x13-inch baking dish. Top each breast with remaining 1/2 honey-mustard sauce; layer mushrooms and bacon on top. Sprinkle with shredded cheese.
6. 6 Bake in the preheated oven until cheese is melted and chicken juices run clear, about 15 minutes. Garnish with parsley; serve with reserved 1/2 honey-mustard sauce.

By beckie

Ingredients

• ✓ colby monterey jack cheese
• multigrain flatbread
• flax flatbread
• hummus
• feta cheese
• red bell pepper
• green bell pepper
• onion
• garlic salt
• black pepper
• dill

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place flatbreads on a broiling pan.
2. 2 Broil in the preheated oven for 3 to 5 minutes. Turn the oven to 425 degrees F (220 degrees C).
3. 3 Top pre-baked flatbreads with a thin layer of hummus; make sure it's a thin layer or else pizzas will be soggy. Evenly sprinkle feta cheese on top. Place bell peppers and onion on the flatbreads, evenly spaced. Top with Colby-Jack cheese. Sprinkle with garlic salt, pepper, and dill.
4. 4 Bake in the preheated oven until cheese is bubbly and the edges are nice and brown, 7 to 10 minutes.

By Katie

Ingredients

• ✓ colby monterey jack cheese
• chicken tender
• olive oil
• shallot
• cream cheese
• ranch dressing
• buffalo sauce
• salt
• black pepper
• gouda cheese
• tortilla

Instructions

1. 1 Place chicken tenders in a medium pot, cover with water, and bring to a boil over medium-high heat. Reduce temperature to medium-low; simmer until chicken tenders are cooked through, 6 to 8 minutes. Drain; transfer tenders to a cutting board and cut or shred as desired.
2. 2 Heat oil in a skillet over medium heat; cook shallot until soft and translucent, about 5 minutes.
3. 3 Combine cream cheese, ranch dressing, Buffalo sauce, and cooked shallots in a bowl until creamy. Stir in chicken; season with salt and black pepper.
4. 4 Spread some Buffalo chicken mixture on 1 tortilla; top with some Gouda and Colby-Jack cheeses. Cover with a second tortilla; set aside. Repeat with remaining tortillas, chicken mixture, and cheeses.
5. 5 Heat a skillet over medium heat. Add 1 quesadilla; cook until browned on 1 side, about 3 minutes. Carefully flip; cook until tortilla is crisp and cheese melted, about 3 minutes more. Repeat with remaining quesadillas.

By Diana71

Ingredients

• ✓ colby monterey jack cheese
• egg noodle
• bacon
• olive oil
• chicken breast
• lemon pepper seasoning
• sour cream
• cream of chicken soup
• milk
• ranch dressing mix
• green onion

Instructions

1. 1 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 tender yet firm to the bite, 7 to 9 minutes.
3. 3 Meanwhile, 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. Crumble.
4. 4 Heat oil in a skillet over medium-high heat. Place chicken in the hot skillet, sprinkle with lemon-pepper, and brown on all sides, 5 to 7 minutes. Remove with a slotted spoon and place in a 9x13-inch baking dish.
5. 5 Combine 1/2 of the crumbled bacon, sour cream, soup, milk, and ranch dressing mix in a bowl and mix until blended. Pour over chicken, add drained egg noodles, and stir. Sprinkle remaining bacon on top, cover with Colby-Jack cheese, and top with green onions.
6. 6 Bake in the preheated oven until cheese is melted and chicken is no longer pink in the center, about 30 minutes.

By Colleen

Ingredients

• ✓ colby monterey jack cheese
• active dry yeast
• sugar
• water
• vegetable oil
• salt
• all-purpose flour
• salad dressing mix
• oregano
• black pepper
• red pepper flakes

Instructions

1. 1 Dissolve yeast and sugar in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Combine yeast mixture with vegetable oil, salt, and half the flour in a large mixing bowl; stir mixture until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. 3 Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about at least 2 hours.
4. 4 Preheat oven to 400 degrees F (200 degrees C).
5. 5 Place risen dough into an 8x8-inch square baking pan. Cover the top of the dough with Italian salad dressing mix and sprinkle loaf with oregano, black pepper, and red pepper flakes.
6. 6 Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, about 30 minutes. About 5 minutes before bread is finished baking, sprinkle the loaf with Colby-Monterey Jack cheese; bake until cheese has melted. Cut into wedges and serve warm.

By LoveFood

Ingredients

• ✓ colby monterey jack cheese
• mayonnaise
• ketchup
• hot pepper sauce
• olive oil
• plant-based burger patty
• onion
• pizza dough
• dill pickle
• yellow mustard
• lettuce
• tomato

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease a 12-inch pizza pan.
2. 2 Whisk together mayonnaise, ketchup, and hot sauce in a small bowl.
3. 3 Heat oil in a large skillet over medium heat. Crumble burger patties into the skillet. Add onion; cook, stirring to break up patties, until crumbles are browned and onion is tender, 4 to 5 minutes.
4. 4 Roll dough to a 12-inch circle on a lightly floured surface, allowing dough to rest as necessary. Transfer to the prepared pizza pan, building up edges.
5. 5 Bake crust in the preheated oven for 8 minutes.
6. 6 Remove from the oven and spread mayonnaise mixture over crust. Sprinkle with 1/2 of the cheese. Top with burger mixture and remaining cheese. Bake until crust is brown and cheese is melted, about 15 minutes. Top with pickles and drizzle with mustard. Top with lettuce and tomatoes.

By Juliana Hale

Ingredients

• ✓ colby monterey jack cheese
• cracker
• pecan meal
• sweet onion
• spinach
• garlic
• parsley
• poultry seasoning
• salt
• egg
• vegetable oil
• olive oil
• grape jelly
• chili sauce

Instructions

1. 1 Toss cracker crumbs and pecan meal together in a large bowl. Add Colby-Jack cheese, onion, spinach, garlic, parsley, poultry seasoning, and salt. Beat the eggs together in a bowl; incorporate into the mixture.
2. 2 Form meatballs using a 1-inch cookie scoop. Roll smooth.
3. 3 Heat vegetable oil in a deep fryer. Drop meatballs gently into the hot oil until golden brown, 3 to 4 minutes.
4. 4 Heat olive oil in a large skillet over low heat. Add grape jelly and stir gently until it's completely melted. Stir in chili sauce until well combined. Add cooked meatballs and stir to coat. Heat through, about 5 minutes. Serve.

By lvscoffee7

Ingredients

• ✓ colby monterey jack cheese
• ranch dressing
• sour cream
• taco seasoning mix
• salsa
• rotisserie chicken
• corn tortilla
• lettuce
• tomato
• green onion
• black olive
• avocado

Instructions

1. 1 Gather all ingredients.
2. 2 Combine ranch dressing, sour cream, 1 teaspoon taco seasoning, and salsa in a small bowl. Cover and refrigerate until serving.
3. 3 Toss chicken with remaining taco seasoning. Cover bowl loosely with wax paper or plastic wrap. Microwave chicken until chicken is heated through, about 2 to 3 minutes.
4. 4 Warm tortillas in a skillet for about a minute on each side to make them pliable.
5. 5 Place a scoop of chicken on the tortilla and top with lettuce, tomato, green onion, olives, avocado, cheese, and a spoonful of the ranch dressing mixture.

By Joan Dredge