Type what you have

Ingredients

• ✓ pepper jack cheese
• margarine
• self-rising flour
• milk

Instructions

1. 1 Melt margarine in a small saucepan over medium heat. Whisk in flour until it forms a paste; gradually stir in milk so that no lumps form. Cook and stir until sauce is thickened.
2. 2 Remove saucepan from heat and stir in cheese until smooth.

By PBEONE

Ingredients

• ✓ pepper jack cheese
• roast beef
• gravy
• green chile
• oil
• corn tortilla

Instructions

1. 1 Combine roast beef with gravy, pepper Jack cheese, and green chiles in a large bowl. Use a fork to break up beef and mix well. Set aside.
2. 2 Heat oil in a large skillet over medium-high heat. Fry tortillas in hot oil just long enough to soften, 2 to 3 seconds; drain on a paper towel-lined plate.
3. 3 Working in batches, spoon beef mixture onto tortillas, making a line down the middle of tortilla. Roll tortilla around filling and place in a frying pan with the edge of rolled tortilla facing the bottom of the pan. Cook over medium heat until tortillas are completely browned, 5 to 8 minutes per side. Drain on paper towels before serving.

By TRACEY

Ingredients

• ✓ pepper jack cheese
• egg roll wrapper
• ground beef
• taco seasoning mix
• green chili
• oil

Instructions

1. 1 Crumble ground beef into a large skillet over medium-high heat. Cook until evenly browned, then drain off grease. Add taco seasoning and cook according to package directions. Set aside.
2. 2 Heat 1-inch-deep oil in a large skillet or preheat a deep fryer to 375 degrees F (190 degrees C).
3. 3 Lay out one egg roll wrapper at a time. Place a rounded tablespoon of seasoned ground beef in the center. Top with a small spoonful of green chilies and a little bit of shredded cheese. Roll up according to package instructions, and seal edges, wetting with water if necessary. Repeat with remaining wrappers and filling.
4. 4 Fry rolls in hot oil until golden brown on all sides, about 5 minutes. Remove from oil to drain on paper towels. Serve hot and fresh.

By STEPHANIEJO

Ingredients

• ✓ pepper jack cheese
• green chile
• flour tortilla
• enchilada sauce
• sour cream
• cilantro

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Split each chile lengthwise into halves and remove the seeds. Arrange 2 chile halves and about 3 1/2 tablespoons of the cheese near the outer edge of each tortilla. Roll tortilla to enclose the filling. Repeat process with remaining tortillas, chiles and cheese. Arrange the filled tortillas seam side down in a greased 9x13 inch baking pan. In a small bowl, whisk together the enchilada sauce and sour cream. Spoon over the filled tortillas.
3. 3 Bake in preheated oven for 30 minutes, or until bubbly and heated through. Garnish with cilantro.

By Jeanna

Ingredients

• ✓ pepper jack cheese
• chicken breast
• refried bean
• corn tortilla chip
• green onion
• sour cream

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x9-inch baking dish.
2. 2 Place chicken on a microwave-safe plate; cover with a paper towel. Cook on high power until cooked through and no longer pink, about 10 minutes.
3. 3 Cool, then shred using a knife; set aside.
4. 4 Cook and stir refried beans in a saucepan over medium until thoroughly heated.
5. 5 Layer ½ the chips, ½ cup cheese, and green onions on bottom of the prepared baking dish. Spoon beans over top.
6. 6 Layer ½ cup cheese and sour cream over beans. Arrange shredded chicken over top, then top with remaining ½ chips and ½ cup cheese.
7. 7 Bake in the preheated oven until cheese melts throughout, 15 to 18 minutes.

By LMarcia

Ingredients

• ✓ pepper jack cheese
• chicken
• buffalo wing seasoning mix
• ranch salad dressing mix
• colby monterey 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

• ✓ pepper jack cheese
• corn oil
• corn tortilla
• chipotle salsa
• egg
• salt
• black pepper

Instructions

1. 1 Heat oil in a large skillet over medium-high heat; fry tortilla triangles until just starting to turn golden brown and crisp, 3 to 5 minutes. Add salsa; reduce heat to medium-low. Carefully mix tortillas and salsa with a spatula; cook 5 minutes.
2. 2 Beat eggs, salt, and black pepper together in a small bowl; add to tortilla mixture. Increase heat to medium-high; gently scramble eggs until just set. Top with pepper Jack cheese, cover skillet, and turn off heat. Let sit for 3 minutes until cheese is melted.

By Alona Sandoval-Grenacher

Ingredients

• ✓ pepper jack cheese
• pork sausage
• fennel seed
• sage
• salt
• black pepper
• poblano pepper
• cream cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir sausage, fennel, sage, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes.
3. 3 Place poblano peppers cut-side up into a baking dish. Spread about 3/4 ounce cream cheese into each pepper. Fill with sausage mixture and sprinkle with pepper Jack cheese.
4. 4 Bake in the preheated oven until peppers are softened and filling is bubbly, about 20 minutes.

By Annie

Ingredients

• ✓ pepper jack cheese
• refried bean
• salsa
• pizza crust
• romaine lettuce heart
• green onion
• ranch dressing
• tortilla chip

Instructions

1. 1 Adjust oven rack to lowest position, and heat oven to 450 degrees. Mix beans and 1/2 cup salsa in a medium bowl. Place crust on a cookie sheet, then spread the bean mixture over crust. Bake until it's crisp and warm, about 10 minutes.
2. 2 Remove from oven; top with lettuce, green onions and dollop with the remaining salsa. Drizzle (or, if dressing has an easy-pour top, squirt) dressing over pizza. Top with chips and cheese, then return to oven and bake until the cheese melts, about 2 minutes longer. Cut into 6 slices and serve. Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ pepper jack cheese
• ground beef
• onion
• tortilla chip
• taco seasoning mix
• egg
• milk
• red taco sauce

Instructions

1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together beef, onion, tortilla chips, pepper Jack cheese, and taco seasoning in a large bowl until combined.
3. 3 Whisk together eggs, milk, and taco sauce in a medium bowl.
4. 4 Add to beef mixture and stir until well combined.
5. 5 Press mixture into a 9x5x3-inch loaf pan. Pour a strip of taco sauce down the center of loaf.
6. 6 Bake in the preheated oven until cooked through and browned on top, 45 to 60 minutes. An instant-read thermometer inserted into the center of loaf should read at least 160 degrees F (72 degrees C).
7. 7 Serve and enjoy!

By Camille

Ingredients

• ✓ pepper jack cheese
• refried bean
• jalapeno salsa
• tortilla chip
• green bell pepper
• onion
• lettuce
• black olive

Instructions

1. 1 Gather all ingredients. Preheat the oven broiler. Set an oven rack about 6 inches from the heat source. Line a rimmed baking sheet with aluminum foil.
2. 2 Combine refried beans and salsa in a saucepan over medium heat; cook and stir until blended and heated through, about 5 minutes.
3. 3 Arrange tortilla chips on the prepared baking sheet. Spoon refried bean mixture over chips. Sprinkle with pepper Jack cheese, green bell pepper, and onion.
4. 4 Cook under the preheated broiler until cheese is melted, 3 to 5 minutes. Garnish with lettuce and olives.

By Andrea Parker

Ingredients

• ✓ pepper jack cheese
• sour cream
• cream cheese
• taco seasoning mix
• salsa
• oregano
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, blend sour cream and cream cheese until smooth. Mix in taco seasoning mix. Stir in salsa, Mexican oregano, salt and pepper.
3. 3 Transfer to a 9x13 inch baking dish. Top with Pepper Jack cheese. Bake in the preheated oven 10 minutes, or until cheese is melted.

By Chris Johnson

Ingredients

• ✓ pepper jack cheese
• tostada shell
• black bean
• avocado
• lime juice
• vegetable oil
• egg
• salsa
• salt
• black pepper

Instructions

1. 1 Divide tostada shells between 4 plates.
2. 2 Combine back beans, avocado, and lime juice in a bowl. Gently stir to combine. Divide mixture between tostada shells. Top each tostada with a slice of cheese.
3. 3 Heat oil in a small skillet over medium-high heat. Crack an egg into the hot oil. Cook for 2 minutes. Flip and cook until set, 2 minutes more. Transfer egg to the top of one of the prepared tostada shells. Repeat with remaining eggs.
4. 4 Top each egg with salsa. Season with salt and pepper to taste. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ pepper jack cheese
• ground beef
• taco seasoning mix
• sweet onion
• green onion
• cream cheese
• salsa
• corn tortilla
• enchilada sauce
• black olive

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large, nonstick skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in seasoning mix until combined. Transfer beef mixture to a large bowl, reserving drippings in the skillet.
3. 3 Add sweet and green onions to the pan drippings; cook and stir over medium heat until tender, 5 to 7 minutes.
4. 4 Add onions to the beef mixture, along with cream cheese and salsa; stir until cream cheese is completely melted.
5. 5 Arrange tortillas on a large, flat work surface. Divide beef mixture evenly among tortillas, spooning it in a line down the center of each tortilla. Sprinkle about 1 tablespoon pepper Jack cheese onto each tortilla, then roll tortilla up over the filling. Transfer to a baking dish. Pour enchilada sauce evenly over enchiladas, then sprinkle olives and remaining cheese over top.
6. 6 Bake in the preheated oven until cheese melts completely, about 20 minutes.

By FeatherAnnRealtor

Ingredients

• ✓ pepper jack cheese
• chicken breast
• cheddar cheese
• sour cream
• hot pepper sauce
• cilantro
• red pepper flakes
• garlic powder
• onion powder
• flour tortilla
• sour cream
• hot pepper sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil.
2. 2 Combine shredded chicken, 1/2 of the pepper Jack cheese, Cheddar cheese, 2 tablespoons sour cream, 1 tablespoon hot pepper sauce, cilantro, red pepper flakes, garlic powder, and onion powder in a medium bowl; mix well.
3. 3 Place equal amounts of filling onto each tortilla, roll tightly to close, and place seam-side down onto the prepared baking sheet.
4. 4 Bake in the preheated oven for 10 minutes. Turn taquitos over, sprinkle with remaining pepper Jack cheese, and bake until cheese is melted and taquitos are crispy, about 5 more minutes.
5. 5 While taquitos are baking, mix sour cream and hot pepper sauce together in a small bowl for dipping sauce. Serve with taquitos.

By lefread

Ingredients

• ✓ pepper jack cheese
• rotisserie chicken
• red bean
• pinto bean
• onion
• olive oil
• tomato sauce
• chicken broth
• sour cream
• corn tortilla
• cilantro
• red pepper sauce

Instructions

1. 1 Adjust oven rack to middle position; heat oven to 375 degrees. In a medium bowl, mix chicken, beans and 1 cup cheese; set aside. Thinly slice 1/2 cup onion; set aside. Finely chop remaining onion.
2. 2 Heat oil in a 12-inch skillet over medium-high heat. Add chopped onions and saute until golden, about 5 minutes. Add tomato sauce; simmer until very thick, about 12 minutes. (Stir frequently; reduce heat if sputtering dramatically.) Add broth; bring to simmer. Remove from heat; whisk in sour cream. Stir 1/2 cup sauce into chicken mixture.
3. 3 Spread 1/2 cup sauce in a 13-by-9-inch ovenproof glass dish. Microwave tortillas on high power in a microwave-safe plastic bag until warm, about 1 minute. Fill each tortilla with a heaping 1/4 cup chicken mixture; roll and place in baking dish. Top with remaining sauce and cheese.
4. 4 Bake until bubbly, about 20 minutes. Top with sliced onions and the optional cilantro. Serve hot. Pass pepper sauce separately.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ pepper jack cheese
• tomato
• onion
• cilantro
• jalapeno pepper
• chili powder
• garlic salt
• cherry wood chip
• water
• chicken breast
• flour tortilla

Instructions

1. 1 Combine tomatoes, onion, cilantro, jalapeno pepper, chili powder, and garlic salt in a bowl. Mix together and refrigerate until ready to use.
2. 2 Preheat a charcoal grill for medium-high heat and lightly oil the grate. Spread the soaked cherry wood chips evenly on top of the lit charcoal. Place chicken on grill, cover, and cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Remove chicken from grill and allow chicken to cool until safe to handle. Cut each chicken breast into small cubes.
4. 4 Preheat an electric griddle to 350 degrees F (175 degrees C). Place one tortilla on the griddle to warm and quickly flip it. Spread enough pepper Jack cheese to lightly cover the entire tortilla and let it melt, about 2 minutes. Remove from heat. Spread 3 tablespoons of pico de gallo on one half of the tortilla and top with 1/6 of the diced chicken. Fold cheese side of the tortilla on top of the pico de gallo-chicken mixture, slice into 3 wedges, and serve. Repeat with remaining ingredients.

By bdweld

Ingredients

• ✓ pepper jack cheese
• tomatillo
• onion
• cilantro
• poblano pepper
• jalapeno pepper
• garlic
• mint
• salt
• chicken
• vegetable oil
• white corn tortilla
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place tomatillos, onion, cilantro, poblano pepper, jalapeño pepper, garlic, mint, and salt in a blender; blend until smooth. Transfer to a saucepan; bring to a gentle boil. Reduce heat to medium-low; simmer until thickened, stirring often, about 10 minutes. Stir in chicken; simmer until heated through, about 5 minutes more.
3. 3 Heat oil in a large skillet over medium heat. Fry tortilla strips, in batches, until crisp and lightly browned, 5 to 7 minutes. Drain on a paper towel-lined plate.
4. 4 Layer ½ fried tortilla strips in a 2-quart baking dish; spread ½ tomatillo sauce over top. Combine pepper Jack cheese and Monterey Jack cheese in a bowl; sprinkle ½ on tomatillo sauce. Repeat layers.
5. 5 Bake in the preheated oven until cheese is golden and bubbly, 30 to 35 minutes. Cool before serving, about 5 minutes.

By Brady Hamilton

Ingredients

• ✓ pepper jack cheese
• tomato
• onion
• cilantro
• jalapeno pepper
• garlic salt
• ground beef
• water
• taco seasoning mix
• empanada wrapper
• egg
• water

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix together tomatoes, onion, cilantro, jalapeño pepper, and garlic salt in a large bowl until well combined. Set aside.
3. 3 Heat a sauté pan over medium-high heat. Cook and stir beef in the hot pan until crumbly and no longer pink, 5 to 7 minutes. Drain fat and return beef to the pan.
4. 4 Stir water and taco seasoning into beef; cook until fully incorporated and water has been absorbed, 2 to 3 minutes. Mix in tomato mixture and pepper Jack cheese until well combined.
5. 5 Lightly flour a work surface. Roll each empanada wrapper out to a 6-inch circle. Scoop 1/3 cup beef filling onto the center of each wrapper. Fold each wrapper in half to enclose beef filling. Crimp the edges with a fork to seal. Pierce the top of each pie twice with a fork. Transfer to the prepared baking sheet.
6. 6 Make egg wash: Whisk together egg and water in a small bowl until well combined. Brush over the tops of pies.
7. 7 Bake on the middle rack in the preheated oven until golden brown, about 20 minutes.

By bdweld

Ingredients

• ✓ pepper jack cheese
• cooking spray
• bacon
• egg
• milk
• red bell pepper
• yellow bell pepper
• onion
• cilantro
• salt
• black pepper
• crouton
• cheddar cheese
• swiss cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a square baking pan with cooking spray.
2. 2 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Chop when cool enough to handle.
3. 3 Whisk eggs and milk together in a bowl. Stir in bell peppers, onion, cilantro, salt, and black pepper.
4. 4 Arrange croutons in the bottom of the prepared pan. Layer bacon, pepper Jack cheese, Cheddar cheese, and Swiss cheese on top, then pour egg mixture over top.
5. 5 Bake in the preheated oven until set, 30 to 40 minutes. Remove from the oven; let sit before serving for 20 minutes.

By RCOSTIC

Ingredients

• ✓ pepper jack cheese
• refried bean
• green chile
• lime juice
• chili powder
• cumin
• salt
• avocado
• sour cream
• mayonnaise
• salsa
• black olive
• scallion green

Instructions

1. 1 Mix beans, chiles, 1 tablespoon of lime juice, chili powder, cumin, and a pinch of salt in a small bowl. In a second small bowl, mash avocados with a fork; stir in remaining 2 tablespoons lime juice and 1/2 teaspoon of salt to make guacamole. In a third small bowl, mix sour cream and mayonnaise.
2. 2 Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9-inch deep-dish pie plate or similar size pan. Sprinkle with olives, then cheese. (Dip can be covered and refrigerated up to 2 days) To serve, sprinkle with green onions.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ pepper jack cheese
• vegetable oil
• olive oil
• tomato
• onion
• cilantro
• ketchup
• garlic
• serrano pepper
• salt
• black pepper
• shrimp
• corn tortilla

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C) with rack in the lowest position. Brush two baking sheets with 1 tablespoon vegetable oil each.
2. 2 Heat extra-virgin olive oil in a large skillet until shimmering. Add tomatoes, onion, cilantro, ketchup, garlic, serrano, salt, and black pepper; cook and stir until onion is translucent, 6 to 8 minutes. Add shrimp; cook until shrimp are opaque but not cooked completely, about 2 minutes. Shrimp will continue to cook in the oven. Remove from heat.
3. 3 Place 5 tortillas on 1 prepared baking sheet and 4 tortillas on remaining prepared baking sheet. Brush tortilla tops with remaining 1 tablespoon vegetable oil. Divide pepper Jack cheese among tortillas, followed by shrimp mixture.
4. 4 Bake, one baking sheet at a time, in the preheated oven until tortillas start to turn golden brown and cheese has melted, 7 to 9 minutes. Repeat with remaining baking sheet and tortillas.
5. 5 Transfer tacodillas to a serving platter, one at a time, working as quickly as possible; fold in half, like tacos.

By Yoly

Ingredients

• ✓ pepper jack cheese
• chicken breast
• water
• onion
• green chile
• monterey jack cheese
• corn tortilla
• butter
• all-purpose flour
• water
• chicken stock concentrate
• cumin
• plain greek yogurt
• monterey jack cheese

Instructions

1. 1 Place chicken breasts, water, and onion in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 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. Drain off water. Shred chicken using 2 forks. Mix in green chiles.
3. 3 Combine chicken mixture with Monterey Jack cheese. Spoon some of the chicken filling into the middle of each tortilla and roll up tightly. Grease a 9x13-inch casserole dish; arrange filled tortillas in the dish.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Add water, chicken stock concentrate, and cumin; whisk until smooth. Cook over medium heat until thick and bubbly, about 5 minutes. Stir in Greek yogurt, pepper Jack cheese, and Monterey Jack cheese. Do not boil, as yogurt may curdle.
6. 6 Pour sauce over enchiladas in the casserole dish.
7. 7 Bake in the preheated oven until cheeses melt, about 22 minutes. Broil on high until top browns, about 3 minutes.

By thedailygourmet

Ingredients

• ✓ pepper jack cheese
• cooking spray
• chorizo sausage
• water
• dry milk
• corn tortilla
• egg
• pinto bean
• tomato
• green chile
• corn
• green chile pepper
• green pepper
• green onion
• sour cream
• mexican cheese blend

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch square glass baking dish with cooking spray.
2. 2 Heat a medium skillet over medium-high heat. Add chorizo; cook and stir until browned and crumbly, 3 to 5 minutes. Remove from the skillet and drain on paper towels.
3. 3 Mix water and dry milk together in a large bowl. Add chorizo, tortillas, eggs, pinto beans, diced tomatoes with green chiles, corn, green chile, pepper Jack cheese, bell pepper, and green onions. Mix well. Pour into the prepared dish.
4. 4 Bake in the preheated oven until golden brown and the middle is set, 55 to 60 minutes. Remove from the oven; spread sour cream on top and sprinkle with Mexican cheese. Return to the oven to melt cheese, about 1 minute. Let cool slightly before serving.

By rlt11_NMC

Ingredients

• ✓ pepper jack cheese
• ground beef
• onion
• tomato
• green chile pepper
• black bean
• picante sauce
• taco seasoning
• cooking spray
• flour tortilla
• monterey jack cheese
• tortilla chip
• aluminum foil
• green onion
• cilantro
• sour cream

Instructions

1. 1 Heat a large nonstick skillet over medium-high heat. Add ground beef and onion to the hot skillet; cook and stir until browned and crumbly, 5 to 7 minutes. Reduce heat to low and stir in diced tomatoes, black beans, picante sauce, and taco seasoning. Simmer until most of the liquid has evaporated, about 20 minutes.
2. 2 Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
3. 3 Spread flour tortillas in the prepared baking dish, overlapping to cover the bottom and sides. Spread beef mixture over tortillas, and sprinkle with 3/4 cup Monterey Jack cheese, 3/4 cup pepper Jack cheese, and 1 1/2 cups crushed tortilla chips. Cover with aluminum foil.
4. 4 Bake in the preheated oven for 25 minutes. Remove from oven and discard foil. Sprinkle remaining Monterey Jack cheese, pepper Jack cheese, and crushed tortilla chips on top. Place back in the oven and bake, uncovered, until cheese is melted and bubbly, 8 to 10 minutes. Sprinkle with green onion and cilantro and serve with sour cream.

By hungrydad

Ingredients

• ✓ pepper jack cheese
• cilantro
• mexican cheese blend
• tortilla chip
• heavy cream
• lime
• lime
• mayonnaise
• sour cream
• chicken breast
• cayenne pepper
• salt
• garlic powder
• cumin
• cilantro
• lime
• olive oil
• tequila

Instructions

1. 1 Whisk tequila, oil, lime juice, cilantro, cumin, garlic powder, salt, and cayenne for marinade together in a bowl. Place chicken slices into a plastic bag, add marinade, and refrigerate for 30 minutes.
2. 2 Mix sour cream, mayonnaise, lime zest and juice, and enough heavy cream to make crema thin enough together in a bowl and refrigerate.
3. 3 Remove chicken from the refrigerator and let come to room temperature for 10 minutes.
4. 4 Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Preheat an outdoor grill for high heat and lightly oil the grate.
5. 5 Cook chicken on the preheated grill until caramelized and no longer pink in the center, about 5 minutes on each side.
6. 6 Lay tortilla chips out in a single layer over two cookie sheets. Mix pepper Jack and Mexican cheese together and sprinkle half of the mixture over the chips. Cut the grilled chicken into bite-sized pieces and distribute evenly over cheese. Top chicken with remaining cheese.
7. 7 Bake in the preheated oven until cheese is melted, 10 to 15 minutes. Drizzle lime crema over nachos and sprinkle with cilantro.

By Sharon Dyson-Demers

Ingredients

• ✓ pepper jack cheese
• tomato sauce
• carrot
• celery
• onion
• green bell pepper
• green chile
• tomato
• corn
• black pepper
• oregano
• cayenne pepper
• cumin
• garlic
• chili powder
• ground turkey
• olive oil
• whole wheat rotini pasta

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 10 minutes; drain.
3. 3 Heat olive oil in a large skillet over medium-high heat. Add ground turkey and break it up with a wooden spoon. Add chili powder, garlic, cumin, cayenne pepper, oregano, and black pepper; mix thoroughly. Cook and stir until turkey is browned and crumbly, 5 to 7 minutes. Add corn, diced tomatoes and chiles, green bell pepper, onion, celery, and carrot; mix thoroughly.
4. 4 Place lid on skillet. Cook until vegetables are tender, stirring occasionally, about 8 minutes. Add tomato sauce; let simmer until thickened, about 5 minutes. Transfer turkey mixture to a 9x13-inch casserole dish and add the cooked pasta. Mix everything together. Top with pepper Jack cheese.
5. 5 Bake in the preheated oven until cheese is melted, about 10 minutes.

By cookinkat

Ingredients

• ✓ pepper jack cheese
• enchilada sauce
• corn tortilla
• black pepper
• salt
• egg
• ricotta cheese
• spinach
• cumin
• chili powder
• corn
• black bean
• salsa
• garlic
• red bell pepper
• jalapeno pepper
• sweet onion
• olive oil
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Heat olive oil in a large skillet over medium heat. Add onion, jalapenos, bell pepper, and garlic; cook and stir until onion is translucent, 5 to 7 minutes. Reduce heat to medium-low and add salsa, black beans, corn, chili powder, and cumin. Bring to a simmer; let simmer for 5 minutes.
3. 3 Combine 2 cups pepper Jack cheese, ricotta cheese, spinach, egg, salt, and pepper in a bowl.
4. 4 Place 6 corn tortillas in the bottom of the prepared baking dish. Add 1/2 of the vegetable mixture using a slotted spoon, followed by 1/2 of the cheese and spinach mixture. Add a layer of 6 tortillas and follow with remaining vegetables and remaining cheese mixture. Top with remaining tortillas. Spread enchilada sauce across the top and remaining pepper Jack cheese.
5. 5 Bake in the preheated oven until cheese is melted and bubbly, 45 minutes to 1 hour.

By My Hot Southern Mess

Ingredients

• ✓ pepper jack cheese
• green onion
• cilantro
• chicken
• vegetable oil
• corn tortilla
• chicken broth
• tomato paste
• garlic
• cinnamon
• cayenne pepper
• oregano
• black pepper
• chipotle chile powder
• cumin
• ancho chile powder
• all-purpose flour
• salt
• onion
• olive oil
• butter

Instructions

1. 1 Melt butter with olive oil in a saucepan over medium heat. Add onion and salt; cook and stir until onion starts to turn golden brown, 3 to 5 minutes. Stir in flour, chile powder, cumin, chipotle powder, black pepper, oregano, cayenne, and cinnamon. Cook and stir until fragrant, about 3 minutes. Add minced garlic and tomato paste; stir until fully combined. Pour in chicken broth and whisk until smooth.
2. 2 Increase heat to high and bring sauce to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until flavors come together, about 10 minutes. Taste and season as desired. Blend sauce with an immersion blender.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Lightly brush tortillas with oil. Heat a small cast iron skillet over medium-high heat. Heat tortillas until flexible, about 30 seconds per side.
5. 5 Cover the bottom of the skillet with a scoop of enchilada sauce. Place a tortilla on top and add 1/2 of the chicken, 1/3 of the Jack cheese, and 1/2 the cilantro and green onions. Spoon on more sauce and repeat layers, finishing with sauce and the remaining cheese.
6. 6 Bake in the preheated oven until cheese melts and sauce is bubbling, 10 to 15 minutes.

By John Mitzewich

Ingredients

• ✓ pepper jack cheese
• sour cream
• green bell pepper
• monterey jack cheese
• salt
• bay leaf
• black pepper
• garlic powder
• onion powder
• paprika
• molasses
• oregano
• cumin
• chili powder
• garlic
• onion
• tomato puree
• salsa
• great northern bean
• water
• chicken broth
• chicken breast

Instructions

1. 1 Combine chicken, chicken broth, water, beans, salsa, tomato puree, onion, garlic, chili powder, cumin, oregano, molasses, paprika, onion powder, garlic powder, black pepper, bay leaves, and salt in a 6-quart slow cooker. Stir gently to combine. Cover and cook on Low until chicken is falling apart, 4 to 6 hours.
2. 2 Remove chicken from slow cooker, shred, and return to the cooker. Stir in pepper jack cheese, Monterey jack cheese, and bell pepper. Cover and cook until bell pepper is softened and cheeses have completely melted into the chili, 30 to 45 minutes more.
3. 3 Adjust salt, black pepper, and chili powder to taste. Remove bay leaves. Serve warm, topped with sour cream and extra cheese, if desired.

By Kim