Tag Archives: monterey jack cheese

Crockpot Mac N’ Cheese

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Gary Says: We tried this recently and it was terrific!

Crockpot Mac N' Cheese
 
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Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
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Ingredients
  • 16 oz. large elbow macaroni
  • 12 oz. evaporated milk
  • 1 lb. sharp cheddar cheese, shredded
  • 8 oz. Monterey Jack cheese, shredded
  • 1 lb. Velveeta cheese, cubed
  • 3 eggs
  • 1 stick butter
  • 3 tsp salt
  • 1 tsp black pepper
Instructions
  1. Boil macaroni in water until al dente. Reserve ¼ c. cheddar cheese.
  2. Beat the 3 eggs.
  3. In a large bowl, mix evaporated milk, remaining cheddar cheese, Monterey Jack cheese, Velveeta, eggs, salt & pepper. Add the cooked macaroni & mix until well blended. Pour mixture into appropriate sized Crockpot or other slow cooker. Top the mixture with your reserved cheddar cheese.
  4. Cook at Low setting for 3-4 hours.

 

Photo Courtesy of Gail on Flickr

Cheesy Rice Casserole

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Marilyn Says: This is a great side dish – goes well with ham.

Cheesy Rice Casserole
 
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Recipe type: Side Dish
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Ingredients
  • 1 c. raw long grain rice
  • ¾ lb. Monterey Jack cheese, shredded
  • ¾ lb. cheddar cheese, shredded
  • 16 oz. sour cream
  • 7 oz. green chilies, chopped
  • ½ tsp salt
Instructions
  1. Bring to a boil 2 c. water (½ tsp salt added). Add rice; stir well & cover. When it comes to a boil, turn to low & cover for 50 minutes without lifting the lid.
  2. Spray a 3 qt. oven-proof casserole with nonstick vegetable spray. Preheat oven to 350°F.
  3. In a large bowl, mix all ingredients together. Bake in preheated oven 45 minutes uncovered. Serve hot as a side dish.

 

Fiesta Burritos

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Submitted by Monica Fawver
Serves 8

Ingredients

4 tbsp oil 8 10″ flour tortillas
2 tbsp garlic 4 c. Cheddar cheese, shredded
3 c. cooked chicken, cubed 1½ c salsa, divided
1 can Campbell’s Cheddar Cheese soup 1 box Spanish rice, prepared
16 oz. black beans

Directions

  1. In a large frying pan, saute the garlic in the oil.  Add the chicken, 1 c. salsa, Spanish rice, & black beans.  Simmer for about 5 minutes or until filling is hot.  
  2. Warm tortillas in the microwave for 1 minute.  Roll ¾ c. filling and ½ c. cheese in each tortilla. 
  3. Place the burritos in a baking dish. Combine the cheddar cheese soup & ½ c. salsa. Pour over burritos. 
  4. Bake in 350°F oven for 20 – 30 minutes or until cheese is melted.

Chef’s Note: You can also use Monterey Jack cheese or a blend – either work great.

Chicken Salsa Soup

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Turkey Salsa Soup by Alice Henneman on Flickr Submitted by AnyasMom
Serves 6-8

Ingredients

1¾ c. water 14 oz. chicken broth
½ lb. cut up boneless chicken 2 tsp chili powder
1-2 c. salsa 11 oz. corn
3 c. tortilla chips, broken ½ c. Monterey Jack cheese

Directions

  1. In a saucepan, combine water, chicken, broth, & chili powder; bring to a boil.  
  2. Reduce heat & cover for 8-10 minutes until chicken is done.  Add corn & simmer uncovered for 5 minutes.  
  3. Stir in salsa & cook another 10-15 minutes.  Stir regularly.  
  4. Top with tortilla chips & cheese.

Sweet Pepper Poppers

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Sweet Pepper Poppers by Rusty Clark ~ 100K Photos on Flickr Submitted by AmyMichelle
Serves 6

Ingredients

3 garden peppers (use 1 green, yellow, & red) 1 tomato, cored, seeded, & diced
¼ c. diced red onion 1 tsp dried cilantro
¼ tsp coarse kosher salt 8 oz. shredded Monterey Jack cheese

Directions

  1. Preheat grill to a medium temperature.
  2. Core & seed the peppers; cut into quarters so that each quarter makes a little cup.
  3. Mix remaining 5 ingredients in a small bowl.
  4. Spoon mixture into pepper cups.
  5. Place the peppers onto a grill. For a gas grill, close the lid & leave the peppers on the grill 3-5 minutes until the skin blisters & slightly charred, the cheese should be melted.
  6. Use a large spatula to remove the peppers… WARNING they will be HOT.
  7. Top with sour cream, if desired.