Type what you have

Ingredients

• ✓ pepperjack cheese
• egg
• green chile

Instructions

1. 1 Whisk eggs and green chiles together in a mixing bowl. Transfer to a 9-inch, microwave-safe pie dish.
2. 2 Microwave on High power until eggs are set around the edge, about 3 minutes and 30 seconds. Use a fork to scramble eggs. Top with pepper Jack cheese. Microwave for 1 additional minute. Allow to sit for 1 minute to allow eggs to set and cheese to melt before serving.

By Soup Loving Nicole

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
• chicken breast
• chicken wing sauce
• red bell pepper
• yellow bell pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). While the oven is preheating, place the chicken breasts in a shallow baking dish. Cover with hot wing sauce, and allow to marinate at room temperature until the oven is hot.
2. 2 Bake the chicken in the sauce for 20 minutes. Open the oven, and place the red and yellow bell pepper strips on top of the chicken. Place slices of cheese over the peppers and chicken. Bake for an additional 15 minutes. The chicken juices should run clear, and the center no longer pink.

By STACEYLYNNBO

Ingredients

• ✓ pepperjack cheese
• mayonnaise
• white bread
• american cheese

Instructions

1. 1 Spread 1/2 of the mayonnaise onto one side of a slice of bread; place, mayonnaise-side down, in a skillet. Top with American and pepper Jack cheeses. Spread remaining mayonnaise onto one side of remaining slice of bread; place, mayonnaise-side up, on top of cheese.
2. 2 Cook sandwich in the skillet over medium heat until cheese melts and bread is golden brown, about 2 1/2 minutes per side.

By SHORECOOK

Ingredients

• ✓ pepperjack cheese
• cream cheese
• cheddar cheese
• green bell pepper
• jalapeno pepper
• worcestershire sauce
• garlic salt

Instructions

1. 1 In a medium bowl combine the cream cheese, Cheddar cheese, Monterey Jack cheese, green bell pepper, jalapeno pepper, Worcestershire sauce and garlic salt. Mix together and form mixture into a ball. Roll ball in cilantro and serve with your favorite crackers.

By Anita Moree

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
• half-and-half
• tomato
• onion
• red bell pepper
• spinach

Instructions

1. 1 Over a double boiler slowly melt the pepperjack cheese. When the cheese is melted whisk in half and half until smooth and creamy. Stir in tomato, onion, red bell pepper and chopped spinach. Transfer to a serving bowl. Serve warm with tortilla chips or bread.

By Sheryl Kerbow

Ingredients

• ✓ pepperjack cheese
• sauerkraut
• mustard
• barbecue sauce
• hot pepper sauce
• whole wheat bread
• roast beef

Instructions

1. 1 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
2. 2 Stir the sauerkraut, mustard, barbeque sauce, and hot pepper sauce in a microwave safe bowl. Cook in the microwave on high until slightly bubbly and thickened, about 3 minutes. Meanwhile, place the bread onto a baking sheet, and top with the roast beef and sauerkraut sauce. Place a slice of cheese over each sandwich.
3. 3 Broil in the preheated oven until the edges of the bread are slightly blackened, and the cheese is bubbly, about 3 minutes.

By ebrunworth

Ingredients

• ✓ pepperjack cheese
• hot pork sausage
• butter
• margarine
• hamburger bun
• egg
• dill pickle
• red onion
• jalapeno pepper

Instructions

1. 1 Form the bulk hot pork sausage into 5 patties. Heat a large skillet, and fry the patties over medium high heat. Remove the sausage from the skillet and drain on paper towels.
2. 2 Melt butter in a second large skillet, and toast the buns over medium heat until golden brown.
3. 3 Meanwhile, break the eggs into the same skillet used for frying the sausage; reduce the heat to medium-low. Cook until the white is completely set and the yolk thickens. Flip the eggs and continue cooking for another 30 seconds, or until the yolk is to the diners' preferences.
4. 4 Stack your toasted buns starting with the pickles and jalapeno slices on the bottom, then the cooked sausage patty, pepperjack cheese, fried egg, and onion. Cover with the top half of the bun. Enjoy as the cheese melts between the egg and the sausage.

By masterharper

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
• chicken breast
• cream of chicken soup
• tomato
• green chile pepper
• cream cheese
• processed cheese food
• mexican cheese blend

Instructions

1. 1 Mix chicken, cream of chicken soup, diced tomatoes with green chile peppers, pepperjack cheese, cream cheese, cubed cheese food, and Mexican cheese blend in a 2-quart microwave-safe bowl.
2. 2 Heat in microwave in 30 to 60 second intervals, stirring between each interval, until the cheese is all melted and can be stirred into a smooth mixture, about 5 minutes; transfer to a slow cooker set to Low to keep warm while serving.

By AshleyNicole

Ingredients

• ✓ pepperjack cheese
• ground beef
• ground pork
• corn
• cornbread
• sour cream
• onion
• milk
• egg
• jalapeno pepper
• garlic
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. 2 Mix the ground beef and ground pork in a large bowl. In a separate bowl, mix the corn, cornbread, sour cream, pepperjack cheese, onion, milk, egg, jalapeno peppers, garlic, kosher salt, and pepper. Gently mix the corn mixture into the meat mixture. Form into a rounded loaf shape, and place in the prepared baking dish
3. 3 Bake 1 hour in the preheated oven, to a minimum internal temperature of 160 degrees F (72 degrees C). Loosely cover with aluminum foil during the last 15 minutes of cook time if the loaf is overly brown.

By CHEFSINGLEDAD

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
• ✓ 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
• jalapeno pepper
• chicken breast
• bacon
• toothpick
• buffalo wing sauce
• blue cheese salad dressing

Instructions

1. 1 Preheat the oven broiler.
2. 2 Place quartered jalapenos on a baking sheet, and broil just until they start to brown, about 5 minutes per side. Remove from heat, and allow to cool enough to handle. Leave the broiler on.
3. 3 Stuff each jalapeno quarter with a pepperjack cheese strip, and wrap with chicken and bacon strips, securing with toothpicks. Arrange on the baking sheet.
4. 4 Broil wrapped jalapenos until cheese is melted and bacon and chicken are cooked through, about 5 minutes on each side. Serve on a platter with buffalo wing sauce and bleu cheese dressing for dipping.

By Lisawas

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
• egg
• whole wheat tortilla
• chorizo
• salt
• black pepper
• chive

Instructions

1. 1 Beat eggs in a small bowl. Set aside.
2. 2 Combine tortilla slices and chorizo in a skillet over medium heat. Cook, stirring, until tortillas are crisped, 5 minutes.
3. 3 Place cheese slices on top of chorizo and tortillas; pour in eggs. Reduce heat to low and cook, stirring, until eggs are cooked through, 3 minutes. Season with salt and pepper to taste; garnish with chives.

By John Mitzewich

Ingredients

• ✓ pepperjack cheese
• potato nugget
• pork
• onion
• jalapeno pepper
• barbecue sauce
• coleslaw
• green onion

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Arrange potato nuggets in a single layer on a baking sheet.
3. 3 Bake in the preheated oven for 20 minutes. Shake the baking sheet and continue baking until potato nuggets are extra crispy, 20 to 24 minutes more. Remove the baking sheet from the oven and turn on the broiler.
4. 4 Top potato nuggets with pepper Jack cheese, pulled pork, onion, and jalapeño peppers. Drizzle barbecue sauce over "totchos".
5. 5 Broil in the preheated oven until cheese starts to bubble, 5 to 7 minutes. Top "totchos" with coleslaw and green onions.

By Leslie Kelly

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
• 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
• 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
• potato nugget
• ground beef
• water
• taco seasoning mix
• mexican cheese blend
• sour cream
• lime
• tomato
• black olive
• jalapeno pepper
• avocado
• scallion
• cilantro

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spread potato nuggets out onto a baking sheet.
2. 2 Bake in the preheated oven until nuggets are golden brown and crisp, 22 to 24 minutes.
3. 3 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add water and taco seasoning to beef; bring to a boil, reduce heat to low, and simmer until liquid reduces, about 5 minutes.
4. 4 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange potato nuggets on an oven-proof platter and cover evenly with ground beef; spread Mexican cheese and pepperjack cheese over the top.
5. 5 Cook potato nuggets under the broiler until cheese melts, 1 to 3 minutes. Whisk sour cream and lime juice together in a bowl. Top potato nuggets with tomatoes, black olives, jalapenos, avocado, sour cream mixture, scallions, and cilantro, respectively.

By The Gruntled Gourmand

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
• egg
• cornmeal
• green tomato
• cooking oil
• butter
• sourdough bread
• tomato
• jalapeno pepper

Instructions

1. 1 Beat egg in a bowl; place cornmeal in a separate bowl. Dip green tomato slices into beaten egg, letting excess drip off. Press into cornmeal to coat both sides; shake off excess. Place coated green tomato slices, unstacked, onto a plate.
2. 2 Heat oil in a large skillet over medium heat until hot; add coated green tomato slices. Cook until golden brown, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate to drain. Wipe out the skillet with a paper towel; place over medium heat.
3. 3 Spread butter onto one side of each bread slice. Place 2 bread slices into the skillet, butter-sides-down. Stack 3 slices fried green tomato, 3 slices red tomato, 1 slice pepper Jack cheese, and 1 tablespoon jalapeño slices onto each bread slice in the skillet. Top with remaining 2 bread slices, butter-sides-up. Cook until bottom is golden. Flip sandwiches; cook until golden brown on other side.

By JUMAHA

Ingredients

• ✓ pepperjack cheese
• pea
• red onion
• dill pickle relish
• egg
• jalapeno pepper
• mayonnaise
• salt

Instructions

1. 1 In a medium bowl, combine peas, onion, relish, egg and jalapeno. Stir in mayonnaise and cheese. Chill for at least two hours before serving.

By SHUNPR

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