Pepper Jack Melts Food

PEPPER JACK TRISCUIT SNACKS (SUPER EASY)

Steps:

• Slice pepper jack cheese into 20 bite-sized pieces that will fit on top of each Triscuit.
• Place Triscuits on microwaveable plate. Place slice of cheese on top of each Triscuit. Place plate in microwave and heat for 20 seconds or until cheese melts.
• Enjoy.

JALAPEñO-MONTEREY JACK GRITS

Steps:

• Melt butter in heavy medium skillet over medium-high heat. Add both peppers, jalapeño, and garlic; sauté until peppers are tender, about 5 minutes. Bring stock and cream to boil in heavy large saucepan. Add grits in thin stream, whisking constantly. Whisk until grits are cooked and mixture thickens, about 6 minutes. Add sautéed pepper mixture and cheese; stir until cheese melts. Season with salt and pepper.

PEPPER JACK DIPPING SAUCE

Steps:

• Melt butter in a sauce pan.
• With a whisk, mix in flour and allow to cook for about 1 minute.
• Slowly whisk in milk.
• Cook for 1 minute.
• Add cheese, keep whisking until cheese melts.
• Serve with chips, veggies or whatever floats your boat.

PEPPER JACK BREAD CHORIZO MELTS

Steps:

• In a small bowl, stir together 1/4 cup flour, the buttermilk and sugar. Stir in yeast and set aside.
• Using a food processor, pulse the remaining 2 3/4 cups flour, the butter and 1 tsp salt until pea-size crumbs form, 15-30 seconds.
• Add 1 cup cheese and the roasted red pepper and pulse a few times to combine.
• Add 2 eggs and the reserved buttermilk mixture and pulse until dough comes together to form a ball, about 30 seconds.
• Turn out the dough onto a lightly floured work surface and, with floured hands, knead until smooth, about 1 minute.
• Pat the dough into a 4 x 8-inch rectangle. Working from the long side, roll up the dough and transfer to a greased 9-inch loaf pan.
• Cover with plastic wrap and let rise at room temperature until doubled in size, about 2 hours.
• Position a rack in the lower third of the oven and preheat to 375 degrees.
• Beat the remaining egg with 1 tsp salt and brush the mixture on the loaf.
• Bake until golden, about 45 minutes, tenting the bread with foil if it starts to get too dark. Let cool in the pan for 5 minutes.
• Remove the bread from the pan and transfer to a rack to cool.
• Preheat the broiler.
• In a large skillet, cook the chorizo over medium heat, stirring occasionally until heated through, about 5 minutes.
• Cut off 4 thick bread slices and toast, turning once, under the broiler.
• Spread with mayonnaise on 1 side and place on a baking sheet.
• Top the toasts with 3 tomato slices each, the chopped chorizo and the remaining 1 cup cheese; season with salt.
• Broil until the chesse melts.