MAKEOVER MONTEREY JACK CORN BAKE
Donna Nortman of Camillus, New York knew that this delectable side dish wasn't too healthy for her family, so she asked us to help. We delivered a side dish that is tops on taste and has less than half the fat, saturated fat and cholesterol than Donna's original recipe. - Taste of Home's Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the egg, egg whites and sour cream. Add the corn, bread crumbs, Monterey Jack cheese, salt and pepper; mix well., Pour into a shallow 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-40 minutes or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese; cover and let stand 5 minutes before serving.
Nutrition Facts : Calories 225 calories, Fat 11g fat (7g saturated fat), Cholesterol 70mg cholesterol, Sodium 409mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 2g fiber), Protein 13g protein. Diabetic Exchanges
CHEESY VEGETABLE CASSEROLE
I am happy to share this 50-year-old Cheesy Vegetable Casserole recipe. It came from my mother-in-law, who taught me how to cook. It is one of my family's favorite dishes, yielding enough for a group or you can cut it in half to serve a few. -Irene Redick, Trenton, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a large skillet, saute onion in 2 tablespoons butter until tender. Add the mushrooms, red pepper, salt and pepper; cook and stir until vegetables are tender, 5 minutes. Add garlic; cook 1 minute longer., In a greased 2-qt. baking dish, layer half of the corn, mushroom mixture, cheese and brown sugar; repeat layers. , Melt the remaining butter; toss with bread crumbs and parsley. Sprinkle over casserole. , Bake, uncovered, until golden brown, 25-30 minutes.
Nutrition Facts : Calories 359 calories, Fat 22g fat (15g saturated fat), Cholesterol 62mg cholesterol, Sodium 624mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 3g fiber), Protein 13g protein.
BAKED JACK CORN
A great side for barbecued meats or anytime you wish.
Provided by Daily Inspiration S
Categories Side Casseroles
Time 55m
Number Of Ingredients 9
Steps:
- 1. Combine eggs and sour cream in a large bowl; stir in corn and next 5 ingredients. Pour into a greased 10-inch quiche dish or 2 qt. baking dish.
- 2. Bake at 350 degrees F for 35 minutes or until a knife inserted in center comes out clean. Sprinkle with cheddar cheese, and bake 5 more minutes.
- 3. Let stand 10 minutes before serving.
CHICKEN ENCHILADA LASAGNA
Steps:
- Heat oven to 375°F.
- Combine chicken, beans, corn and seasonings.
- Spread thin layer of pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of 1/3 each of the tortillas and chicken mixture, 1/4 of the onions and 1/2 cup cheese. Repeat layers twice; top with remaining pasta sauce. Cover.
- Bake 20 min. Sprinkle with remaining cheese; bake, uncovered, 10 to 15 min. or until lasagna is heated through and cheese is melted. Sprinkle with remaining onions.
Nutrition Facts : Calories 390, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 27 g
MONTEREY CHICKEN CASSEROLE
I clipped this from an Ortega ad in a magazine. I usually cook my chicken breasts in my George Foreman grill. You could also sub those pre cooked chicken tenders if you're pressed for time.
Provided by yooper
Categories Chicken
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375.
- In a large bowl combine chicken cubes, taco sauce, onion, chilies, corn, rice, water and olives.
- Spoon into ungreased 13x9-inch baking dish.
- In a medium bowl, combine taco shell pieces and cheese.
- Sprinkle over chicken mixture.
- Bake 40-45 minutes, or until top is golden brown.
MONTEREY JACK CASSEROLE
Quick and easy casserole for a meal that you need in a hurry.
Provided by Joyce Lowery
Categories Casseroles
Time 40m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Brown ground beef in skillet. Add onion; reduce heat and saute 5 minutes. Drain excess fat.
- 3. Place 2 cups crushed corn chips in bottom of greased 1-1/2 quart dish. Layer ground beef over ground beef. Pour enchilada sauce over beef. Top with cheese.
- 4. Bake 20 - 30 minutes or until bubbly and heated through.
- 5. Top with remaining corn chips. Bake an additional 5 minutes.
BUTTERMILK CORNBREAD WITH MONTEREY JACK CHEESE
Provided by Tom Douglas
Categories Bread Milk/Cream Egg Side Bake Kid-Friendly Cornmeal Monterey Jack Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes one 8-inch square cornbread
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Butter 8x8x2-inch metal baking pan. Whisk first 5 ingredients in medium bowl to blend. Stir in cheese. Whisk buttermilk, eggs, and honey in another medium bowl to blend. Add butter; whisk until blended. Add buttermilk mixture to dry ingredients; stir just until combined (do not overmix).
- Transfer batter to prepared pan. Bake until tester inserted into center of bread comes out clean, about 15 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.)
STREET CORN QUESADILLA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 1 to 2 servings
Number Of Ingredients 12
Steps:
- Place a skillet over medium heat.
- Spread half of the mayonnaise on one of the tortillas and place in the hot skillet mayonnaise-side down.
- Top with half of the Monterey Jack. Add the corn, Cojita, avocado, jalapenos and cilantro. Sprinkle over the ancho chile powder and remaining Monterey Jack.
- Spread the remaining mayonnaise on the other tortilla, then place on top mayonnaise-side up, and press. Cook until the bottom tortilla is golden and crisp, 2 to 3 minutes, then flip the quesadilla and cook until the second side is golden, an additional 2 to 3 minutes.
- Transfer the quesadilla to a cutting board and slice. Serve with the salsas and tortilla chips.
CORN CHIP PIE CASSEROLE WITH GROUND BEEF
A crispy, cheesy, hearty casserole made with ground beef, beans, and cheese. This dish makes for a deliciously easy weeknight meal.
Provided by Amy Desrosiers
Categories Dinner
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Spray a 13 x 9 casserole dish with nonstick spray; set aside.
- In a large skillet, add ground beef, and onions. Cook over medium heat until beef is browned. Drain any excess grease. Once grease is drained, add taco seasoning, stir, and set aside.
- Add beef to the casserole dish, and rinsed pinto beans. Carefully pour over the enchilada sauce. Top with ¾ of the shredded cheese, and then cover the cheese with chips. Add the rest of the cheese.
- Bake for 12-15 minutes until cheese is melted. Allow casserole to sit for 5 minutes before serving.
- Garnish with green onions, sour cream, lettuce, guacamole, and black olives- enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 640 kcal, Carbohydrate 58 g, Protein 31 g, Fat 32 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 72 mg, Sodium 1308 mg, Fiber 13 g, Sugar 7 g, UnsaturatedFat 16 g
MONTEREY JACK CASSEROLE
Make and share this Monterey Jack Casserole recipe from Food.com.
Provided by MayorLady
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350*.
- In skillet, brown ground beef.
- Add onion; reduce heat and saute 5 minutes.
- Drain excess fat.
- Place 2 cups of crushed corn chips in bottom of greased 1 1/2 quart dish.
- Layer ground beef over chips.
- Pour enchilada sauce over beef.
- Top with cheese.
- Bake 20-30 minutes or until bubbly and heated through.
- Sprinkle remaining corn chips over top of casserole.
- Bake additional 5 minutes.
- Top individual servings with sour cream, if desired.
Nutrition Facts : Calories 763.2, Fat 48.9, SaturatedFat 17.6, Cholesterol 117.2, Sodium 940.3, Carbohydrate 44.2, Fiber 4.2, Sugar 1.9, Protein 37.2
TURKEY ROULADES WITH CORN BREAD, JALAPEñO, & MONTEREY JACK FILLING
Steps:
- In a skillet cook the onion, the bell pepper, the garlic, the jalapeño,and the cumin in the oil over moderately low heat, stirring occasionally, until the vegetables are softened, stir in the corn muffin crumbs and the Monterey Jack, and cook the filling, stirring, until it is combined well and the cheese is melted. Season the filling with salt and pepper and let it cool for 5 minutes. Spread about 3 tablespoons of the filling on each cutlet and roll up each cutlet jelly-roll fashion, tucking in the sides and fastening them with wooden picks. Transfer the roulades, seam sides down, with a spatula to a lightly oiled small baking dish, pour in the broth, and bake the roulades in the middle of a preheated 375°F. oven, basting them occasionally, for 18 minutes, or until the turkey is cooked through. Transfer the roulades with a slotted spoon to 2 heated plates. Pour the cooking liquid through a fine sieve into a small saucepan, add the vinegar and salt and pepper to taste, and boil the sauce until it is thickened slightly. Pour the sauce over the roulades.
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CORN CASSEROLE | FILLED WITH LOTS OF CHEESE! | BAKED IN AZ
From bakedinaz.com
- Heat your oven to 350 degrees. Grease a 13x9 inch baking pan and set aside. (You can bake this in a slightly smaller pan. I've baked it in a 9x9" pan as well).
- Cut 4 ounces of the Monterey Jack cheese into 1/2" cubes. Shred the other 4 ounces and set aside.
- In a food processor pulse half of the corn with the whites from the green onions till a coarse puree, about 10 pulses. Add the pureed corn to the flour mixture. Add the sour cream, half of the parmesan cheese 1/4 cup), lightly beaten eggs, melted butter, other half of corn, cubed Monterey Jack cheese and stir till combined.
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- Preheat oven to 400°F. Spread corn on a large, rimmed baking sheet. Bake until most liquid has evaporated, 12 to 14 minutes. Remove from oven. Increase temperature to broil. Coat a 2-quart broiler-safe baking dish with butter.
- Meanwhile, melt butter in a saucepan over medium. Add shallot and ¼ teaspoon salt and cook, stirring often, until softened, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add bell peppers and cook, stirring often, until softened, about 2 minutes. Sprinkle with flour and cook, stirring constantly, until flour smells nutty and turns golden brown, about 2 minutes. Add milk and bring to a boil over high. Immediately reduce heat to medium-high and simmer, stirring occasionally, until slightly thickened, 5 to 6 minutes. Remove from heat. Add half of cheese and stir until melted and smooth, about 30 seconds. Stir in corn, several grinds of black pepper, and remaining 1¼ teaspoons salt.
- Spread mixture in prepared baking dish. Top with remaining cheese. Broil until cheese is browned in spots, 3 to 4 minutes. Let cool for about 10 minutes before serving.
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