Type what you have

Ingredients

• ✓ colby-jack cheese
• egg
• bacon
• flour tortilla
• butter
• cooking spray

Instructions

1. 1 Gather all ingredients.
2. 2 Crack eggs into a small bowl. Add crumbled bacon and whisk until well combined.
3. 3 Spray a large skillet with cooking spray; warm over medium-high heat. Pour egg mixture into the skillet; cook and stir until eggs are set, about 5 minutes. Remove from the heat.
4. 4 Lightly butter one side of each tortilla. Warm a separate, dry skillet over medium-low heat.
5. 5 Place one tortilla into the warm skillet with the buttered side facing down. Spoon 1/2 of the scrambled egg mixture over one half of the tortilla.
6. 6 Sprinkle 1/4 cup Colby-Jack cheese over the egg mixture and fold the tortilla over top. Cook, turning as needed, until tortilla is toasted and crispy and cheese is melted, 2 to 3 minutes. Repeat to make second quesadilla.

By donnie2

Ingredients

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

Instructions

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

By LoLaBelle

Ingredients

• ✓ colby-jack cheese
• honey
• sriracha sauce
• chicken breast
• pizza crust
• ranch dressing

Instructions

1. 1 Preheat a countertop induction oven to medium and select the Grill function.
2. 2 Mix honey and Sriracha together in a bowl.
3. 3 Place chicken onto the preheated grill pan and set the timer for 4 minutes. Turn chicken after 2 minutes. Remove from the oven and stir into the honey mixture.
4. 4 Unroll pizza crust flat onto the grill pan. Spread ranch dressing on pizza crust and sprinkle marinated chicken over top. Sprinkle with Colby-Jack cheese.
5. 5 Place pizza in the oven, press Auto Cook, and select the Frozen Pizza setting for a 12-inch pizza. Cook until the timer goes off, about 13 minutes.
6. 6 Remove from the oven and cut into slices.

By duboo

Ingredients

• ✓ colby-jack cheese
• spam
• bacon
• egg
• water
• flour tortilla
• salsa

Instructions

1. 1 Heat a skillet over high heat; add SPAM with Bacon, reduce heat to medium and cook and stir until SPAM with Bacon starts to brown, 2 to 5 minutes.
2. 2 While SPAM with Bacon is browning, crack eggs into a bowl, add water and whisk thoroughly with a fork.
3. 3 Reduce heat to low; pour eggs into skillet. Cook and stir lightly until eggs are set.
4. 4 Remove SPAM with Bacon mixture from skillet.
5. 5 Turn heat up to medium and place first tortilla into skillet. Top with SPAM with Bacon mixture, salsa, and Colby-Jack cheese.
6. 6 Top with remaining tortilla. Cook until bottom tortilla starts to brown; flip carefully. Continue cooking on the other side until the cheese melts and tortilla starts to brown, about 5 minutes per side.

By Allrecipes Member

Ingredients

• ✓ colby-jack cheese
• cauliflower
• egg
• bread crumb
• chili powder
• cumin
• onion powder
• garlic powder

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Use a knife to cut the stem out of the cauliflower head; it should look like a bowl when done. Dip cauliflower into the beaten egg. Dip outside in bread crumbs to cover, leaving space where stem was removed. Place into a deep oven-safe baking dish.
3. 3 Mix chili powder, cumin, onion powder, and garlic powder together in a small bowl.
4. 4 Place Colby-Jack cheese in the empty "bowl" space of cauliflower. Sprinkle seasoning mix all over top of cheese and cauliflower.
5. 5 Bake in the preheated oven until cauliflower is tender, about 1 hour.

By booyachic

Ingredients

• ✓ colby-jack cheese
• potato
• sour cream
• cream cheese
• margarine
• milk
• garlic powder
• 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, 15 to 20 minutes. Drain.
2. 2 Return potatoes to the pot and mash until smooth. Add sour cream, cream cheese, margarine, and milk; beat until light and fluffy. Add in garlic powder, salt, and pepper. Transfer to a 9x13-inch casserole dish.
3. 3 Bake in the preheated oven until heated through, 30 to 40 minutes. Sprinkle Colby-Jack cheese over top and bake until cheese is melted, about 5 more minutes.

By ErinWard

Ingredients

• ✓ colby-jack cheese
• milk
• water
• honey
• instant yeast
• vegetable oil
• pumpkin puree
• bread flour
• salt

Instructions

1. 1 Combine milk, warm water, honey, and yeast in the bowl of a stand mixer fitted with a dough hook. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
2. 2 Add oil, pumpkin puree, flour, and salt in the order listed. Mix until a soft, smooth, and tacky dough forms. Adjust flour and water amounts if dough is too sticky.
3. 3 Place dough on a lightly floured surface and knead by hand for a few minutes. Form dough into a ball and place in a large greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 1/2 to 2 hours.
4. 4 Divide dough into 2 balls and lightly flour each. Return 1 ball to the covered bowl and refrigerate until ready to use. Roll the remaining ball into a 12x16-inch rectangle. Spread 1/2 of the Colby-Jack cheese evenly over the surface. Roll dough up from the short side like a jelly roll and pinch seams to seal.
5. 5 Cut roll lengthwise down the middle using a sharp, non-serrated knife. Place two halves next to each other, cut-sides facing up, and braid together starting by placing right side over left. Do your best to keep the cut-sides facing upwards. Seal both ends of the braid and place into a greased loaf pan, cut-sides up.
6. 6 Cover dough with plastic. Repeat rolling, filling, and braiding with the remaining dough. Let loaves rise until they reach the top of the loaf pan or start to peek above it, about 45 minutes.
7. 7 Preheat the oven to 350 degrees F (175 degrees C). Remove plastic wrap.
8. 8 Bake in the preheated oven for 25 minutes. Rotate pans and tent loaves with aluminum foil to prevent over-browning. Bake until golden brown, about 25 minutes.
9. 9 Remove loaf pans from the oven; cool for 5 minutes. Cool loaves on a rack for 1 hour.

By Diana71

Ingredients

• ✓ colby-jack cheese
• chicken
• cream cheese
• goat cheese
• buffalo wing sauce
• blue cheese salad dressing
• green bell pepper
• onion
• celery
• scallion

Instructions

1. 1 Combine chicken, cream cheese, Colby-Jack cheese, goat cheese, Buffalo wing sauce, blue cheese dressing, bell pepper, onion, and celery in a slow cooker.
2. 2 Cook on Low for 4 hours. Transfer dip to a bowl and sprinkle with chopped scallions.

By Sandra Garth

Ingredients

• ✓ colby-jack cheese
• red potato
• chicken bouillon
• rosemary
• milk
• sour cream
• butter
• green onion
• garlic
• salt
• black pepper

Instructions

1. 1 Fill a large stockpot with water. Add potatoes, chicken bouillon, and rosemary. Bring to a boil. Cover and simmer until potatoes are tender, about 15 minutes.
2. 2 Drain potatoes and place in a large bowl. Add cheese, milk, sour cream, and butter; beat with an electric mixer until smooth. Mix in green onions, garlic, salt, and pepper. Transfer mashed potatoes to a serving dish.

By milbax

Ingredients

• ✓ colby-jack cheese
• russet potato
• butter
• sour cream
• granulated garlic
• kosher salt
• black pepper
• beef
• barbecue sauce
• bacon
• green onion

Instructions

1. 1 Preheat oven to 400 degrees F.
2. 2 Scrub Idaho Russet Potatoes until clean and dry them. Place on a baking sheet and bake for 1 hour, or until potatoes are cooked through. Remove from oven and place on a wire rack to cool slightly. Lower oven temperature to 375 degrees F.
3. 3 Cut potatoes lengthwise about 3/4 of the way through, leaving them attached on the bottom. Scrape the insides of potatoes with a spoon into a large mixing bowl. Add butter, sour cream, 1 cup of cheese, garlic, salt and pepper. Mash together or whip with an electric mixer, depending on your desired texture.
4. 4 Spoon filling into potato shells and place on a baking sheet. Toss cooked ground beef with barbecue sauce and spoon equally over potatoes. Sprinkle each potato with remaining cheese, bacon, and green onions.
5. 5 Bake for 20 to 25 minutes, or until potatoes are heated through and cheese is melted. Serve immediately.

By Idaho Potatoes

Ingredients

• ✓ colby-jack cheese
• green bean
• corn
• sour cream
• cream of mushroom soup
• cracker
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place the green beans and corn into a 2 quart casserole dish, and spread evenly. In a medium bowl, stir together the sour cream and cream of mushroom soup. Spread on top of the corn and beans. Sprinkle shredded cheese over the soup. Stir together the melted butter and cracker crumbs; sprinkle over the top.
3. 3 Bake for 15 to 20 minutes in the preheated oven, until the cheese is melted and everything is heated through.

By PattyCakes

Ingredients

• ✓ colby-jack cheese
• butter
• all-purpose flour
• chicken broth
• green chili
• black olive
• kosher salt
• oregano
• chipotle chile powder
• chicken breast
• sour cream
• corn tortilla

Instructions

1. 1 Melt butter in a large skillet over medium heat. Stir in flour; cook for 1 minute. Whisk in chicken broth; cook and stir until sauce is smooth and thickened, 2 to 3 minutes.
2. 2 Stir green chiles, olives, salt, oregano, and chile powder into the sauce. Add chicken and bring to a simmer. Reduce heat to low, cover, and cook until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Remove chicken from the skillet, leaving heat on low. Place chicken on a plate; shred into bite-size pieces.
4. 4 Stir sour cream into the sauce. Return chicken to the skillet. Add tortilla pieces. Stir until combined and top with cheese. Cover and cook until bubbly and melted, 5 to 8 minutes.

By Brook

Ingredients

• ✓ colby-jack cheese
• ground turkey
• rolled oat
• brown sugar barbecue sauce
• hickory smoke seasoning
• onion
• water
• worcestershire sauce
• tamari sauce
• brioche bun
• fried onion
• brown sugar barbecue sauce

Instructions

1. 1 Combine turkey, oats, barbecue sauce, hickory seasoning, and granulated onion in a small bowl. Mix well and form into 1 1/2-ounce meatballs.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Pour water, Worcestershire, and tamari sauce into a 9x9-inch casserole dish. Place meatballs in the dish.
4. 4 Bake in the preheated oven until no longer pink in the centers, about 45 minutes. Toast brioche buns until golden, if desired.
5. 5 Serve meatballs on top of buns. Place a slice of cheese over each; top with crispy onions and barbecue sauce.

By thedailygourmet

Ingredients

• ✓ colby-jack cheese
• butter
• cremini mushroom
• cream cheese
• green onion
• seafood seasoning
• creole seasoning
• garlic powder
• crabmeat
• bread crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan with butter.
2. 2 Wash mushrooms and remove stems. Scrape out mushroom caps to make an ample "bowl" for the filling.
3. 3 Mix cream cheese, 1 cup Colby-Jack cheese, green onions, seafood seasoning, Creole seasoning, and garlic powder together until thoroughly combined. Crumble in crabmeat, making sure there are no large chunks so the consistency works well for stuffing. Mix in bread crumbs.
4. 4 Start forming a ball of stuffing and place it in a mushroom cap, making the mushroom cap form-fit the ball. The stuffing should be ample so the mushroom cap wraps around the bottom half of the ball. Repeat to stuff remaining mushrooms, then transfer into the prepared baking dish. Sprinkle remaining Colby-Jack on top, smoothing it down so it sticks to the stuffing.
5. 5 Bake in the preheated oven for 10 minutes. Turn on the broiler and broil until cheese is bubbly, about 3 minutes. Remove from the oven and let sit for 10 minutes before serving.

By amydawn319

Ingredients

• ✓ colby-jack cheese
• cooking spray
• hash brown potato
• cream of chicken soup
• sour cream
• plain greek yogurt
• butter
• salt
• black pepper
• paprika

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x12-inch casserole dish with nonstick cooking spray.
2. 2 Drain hash browns. Combine hash browns, soup, 5 ounces of shredded Colby-Jack cheese, sour cream, Greek yogurt, butter, salt, pepper, and paprika in a large bowl. Pour mixture into the prepared dish. Sprinkle remaining cheese on top.
3. 3 Bake in the preheated oven until casserole is bubbling and cheese has melted, 35 to 40 minutes.

By thedailygourmet

Ingredients

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

Instructions

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

By The Bachelor Chef

Ingredients

• ✓ colby-jack cheese
• carrot
• zucchini
• onion
• butter
• all-purpose flour
• half-and-half
• chicken bouillon
• mustard
• dill weed
• dry bread crumb
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. 2 Boil carrots in a pot of lightly salted water until slightly tender, about 10 minutes. Add zucchini and onion; boil until zucchini is tender, 5 to 10 more minutes. Drain.
3. 3 Melt 2 tablespoons butter in a large skillet over medium heat. Whisk flour into melted butter forming a paste, 1 to 2 minutes. Stir half-and-half into paste, stirring constantly, until mixed. Add bouillon cubes and stir until dissolved, 1 to 2 minutes. Add Colby-Jack cheese, mustard, and dill; whisk until cheese is melted, 2 to 3 minutes. Stir in vegetables. Transfer mixture to prepared casserole dish.
4. 4 Mix bread crumbs with 1/4 cup melted butter in a bowl until butter is fully incorporated. Sprinkle over top of casserole.
5. 5 Bake casserole in the preheated oven until bubbling and topping is browned, about 45 minutes.

By Angela

Ingredients

• ✓ colby-jack cheese
• cooking spray
• egg
• onion
• mushroom
• ham
• milk
• goat cheese
• bacon
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a deep 9x13-inch baking dish with cooking spray.
2. 2 Combine eggs, onion, mushrooms, ham, milk, Colby-Jack cheese, and goat cheese in a large bowl; beat well. Pour egg mixture into the prepared baking dish. Sprinkle with chopped bacon, Parmesan cheese, salt, and pepper.
3. 3 Bake in the preheated oven until eggs are set and the edges are golden brown, about 30 minutes. Allow to cool slightly, slice into 8 pieces, and serve.

By Paul Brunner

Ingredients

• ✓ colby-jack cheese
• cooking spray
• bacon
• pork sausage
• potato nugget
• butter
• egg
• milk
• onion
• yellow mustard
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Spray a 9x12-inch baking dish with cooking spray.
2. 2 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 and let cool.
3. 3 Heat the same skillet over medium-high heat and add sausage. Cook and stir until browned and crumbly, 5 to 7 minutes. Remove from heat. Crumble cooled bacon.
4. 4 Place potato nuggets in the bottom of the prepared baking dish, distributed evenly. Drizzle evenly with melted butter. Sprinkle with 1 1/2 cups of Colby-Jack cheese.
5. 5 Mix eggs, milk, onion, 1/2 of the bacon and sausage, mustard, salt, and pepper together in a bowl. Pour into the baking dish. Add remaining Colby-Jack cheese, bacon, and sausage.
6. 6 Bake in the preheated oven until set and cheese is melted, about 1 hour. Let cool for 15 minutes before serving.

By Heidi Hawkeye

Ingredients

• ✓ colby-jack cheese
• chicken
• green bell pepper
• cumin
• salt
• water
• tomatillo
• green chile pepper
• garlic
• tortilla chip
• avocado
• black olive
• cilantro

Instructions

1. 1 Combine chicken, bell pepper, cumin, and salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer, partially covered, until no longer pink at the bone and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
2. 2 Remove chicken and reserve 4 cups cooking broth in the pot. Remove and discard skin and bones; shred meat and set aside.
3. 3 While the chicken is cooling, combine tomatillos and chile peppers in a pot and cover with water; bring to a boil. Reduce heat and simmer until the skins are soft, 5 to 8 minutes, being careful not to overcook. Drain and allow to cool slightly. Peel and chop finely.
4. 4 Combine tomatillos, chile peppers, and garlic in a blender; process for 30 seconds, making a green sauce. Add sauce to reserved chicken broth. Add chicken and bring to a boil.
5. 5 Divide tortilla chips between 4 bowls. Ladle chicken soup over chips, then top with Colby-Jack cheese, avocado, olives, and cilantro sprigs.

By quilesj

Ingredients

• ✓ colby-jack cheese
• cooking spray
• ground beef
• cream of mushroom soup
• cream of celery soup
• water chestnut
• celery
• water
• almond
• mushroom
• soy sauce
• black pepper
• chow mein noodle

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer beef to the prepared baking dish.
3. 3 Add condensed soups, water chestnuts, celery, water, Colby-Jack cheese, almonds, mushrooms, soy sauce, and pepper to the baking dish; stir with beef until well combined. Cover the dish with aluminum foil.
4. 4 Bake in the preheated oven for 45 minutes. Remove foil and sprinkle chow mein noodles over top of casserole. Continue baking until casserole is browned around the edges, about 30 minutes more.

By mike_noodles

Ingredients

• ✓ colby-jack cheese
• pie crust
• olive oil
• onion
• green bell pepper
• mushroom
• zucchini
• tomato
• all-purpose flour
• basil
• egg
• milk
• salt
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Bake pie crust in preheated oven until firm, about 8 minutes. Remove crust from the oven and set aside. Reduce oven to 350 degrees F (175 degrees C).
3. 3 Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, mushrooms, and zucchini and cook, stirring, until softened, 5 to 7 minutes. Remove vegetables from skillet and set aside.
4. 4 Sprinkle tomato slices with flour and basil; cook in the skillet over medium heat for 1 minute per side. Set aside.
5. 5 Whisk eggs, milk, salt, and pepper together in a small bowl.
6. 6 Spread 1 cup cheese in the bottom of pie crust. Layer vegetable mixture over the cheese, then top with tomato slices. Pour egg mixture over top and sprinkle with remaining 1/2 cup cheese.
7. 7 Bake in the preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes.
8. 8 Cool 5 minutes before serving.

By Kurt

Ingredients

• ✓ colby-jack cheese
• cooking spray
• bacon
• spinach
• mushroom
• green bell pepper
• onion
• salt
• black pepper
• egg
• heavy cream
• salt
• black pepper
• onion powder
• garlic powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
2. 2 Cook and stir bacon in a skillet over medium-high heat until crisp, about 10 minutes. Transfer bacon to a bowl, reserving bacon grease in the skillet.
3. 3 Combine spinach, mushrooms, green bell pepper, onion, salt, and ground black pepper to taste in the skillet with bacon grease; cook and stir until softened, about 5 minutes. Transfer vegetable mixture to a bowl and place in the freezer to cool, about 5 minutes.
4. 4 Whisk eggs and cream together in a bowl; stir in 1 cup Colby-Jack cheese, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, onion powder, and garlic powder. Add cooled vegetables and bacon to egg mixture and mix gently.
5. 5 Scoop 1/4 cup egg mixture into each muffin cup; top each with remaining Colby-Jack cheese.
6. 6 Bake in the preheated oven until egg cups are set, about 20 minutes.

By Paula Mahon

Ingredients

• ✓ colby-jack cheese
• butter
• onion
• garlic
• all-purpose flour
• chicken broth
• milk
• chicken bouillon granules
• sour cream
• cheddar cheese
• chicken breast
• broccoli
• salt
• black pepper
• cornflake
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt 1 stick butter in a large frying pan over medium heat. Add onion and garlic and saute until onion is translucent, about 5 minutes.
3. 3 Add flour and stir quickly until it is mixed like Play-Doh®. Quickly add broth, milk, and chicken bouillon; whisk until smooth. Remove from the heat and transfer to a large bowl. Add sour cream and both cheeses; stir until well mixed.
4. 4 Place shredded chicken across the bottom of a 9x13-inch casserole dish. Layer cooked broccoli over the chicken and season with salt and pepper. Pour the cheese mixture over top.
5. 5 Bake, uncovered, in the preheated oven until hot, about 25 minutes.
6. 6 Meanwhile, place crushed cornflakes in a zip-top bag. Add melted butter and seal the bag. Massage with your hands until butter coats all the cornflakes.
7. 7 Remove casserole from the oven and distribute cornflake mixture evenly over the top. Bake for 5 more minutes.

By Toni Zundel Boyer

Ingredients

• ✓ colby-jack cheese
• cooking spray
• corn
• brown sugar
• worcestershire sauce
• mustard
• ketchup
• tomato sauce
• kosher salt
• garlic powder
• paprika
• green bell pepper
• red bell pepper
• onion
• ground beef
• olive oil
• penne pasta

Instructions

1. 1 Gather ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to package directions for al dente. Drain.
3. 3 While pasta cooks, heat oil in a large Dutch oven over medium-high. Add beef and cook, stirring often to crumble, until no longer pink, about 5 minutes.
4. 4 Stir in onion, bell peppers, paprika, garlic powder, and salt; cook, stirring occasionally, until vegetables are softened, about 4 minutes.
5. 5 Stir in tomato sauce, ketchup, mustard, Worcestershire, and brown sugar; bring to a boil over medium-high. Reduce heat to medium and cook, stirring occasionally, until slightly thickened, about 5 minutes.
6. 6 Remove from heat, stir in cooked pasta, corn, and 3/4 cup of the cheese.
7. 7 Coat a 9x13-inch baking dish with cooking spray; transfer beef and pasta mixture into the dish. Sprinkle evenly with remaining 3/4 cup cheese.
8. 8 Bake in preheated oven until heated through and cheese is melted, about 20 minutes.
9. 9 Serve warm and enjoy!

By Theresa Harnar

Ingredients

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

Instructions

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

By lutzflcat