Pepper Jack Olive Dip Food

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PEPPER JACK OLIVE DIP



Pepper Jack Olive Dip image

A blend of pepper Jack cheese, cream cheese, and chopped black olives comes together in minutes for a real crowd pleaser.

Provided by bd.weld

Categories     Trusted Brands: Recipes and Tips     Borden Cheese

Time 15m

Yield 4

Number Of Ingredients 5

1 (8 ounce) package cream cheese, softened
1 (4.25 ounce) can chopped black olives, undrained
1 tablespoon mayonnaise
4 ounces Borden® Pepper Jack cheese, shredded
1 (16 ounce) package corn chips

Steps:

  • Mix cream cheese, chopped black olives, and mayonnaise in a mixing bowl until well combined.
  • Fold in shredded pepper Jack cheese until well combined.
  • Serve with corn chips.

Nutrition Facts : Calories 946 calories, Carbohydrate 74 g, Cholesterol 93.3 mg, Fat 66.4 g, Fiber 6.9 g, Protein 18.4 g, SaturatedFat 22.2 g, Sodium 1316.9 mg, Sugar 1.4 g

EASY PEPPER JACK CHEESE QUESADILLAS



Easy Pepper Jack Cheese Quesadillas image

These quesadillas are quick to assemble and delicious! They are filled with pepperjack cheese and tomatoes. I made these to serve along side my Easy Tex-Mex Tomato Soup, but they could also be served as an appetizer or a small lunch or snack.

Provided by MarthaStewartWanabe

Categories     Cheese

Time 20m

Yield 2 serving(s)

Number Of Ingredients 4

2 tablespoons olive oil
2 flour tortillas
8 ounces monterey jack pepper cheese, sliced thin
1 tomatoes, sliced thin

Steps:

  • To assemble quesadilla, place one tortilla on a dinner plate. Arrange sliced cheese atop tortilla, leaving at least 1/2 inch space from the edge of the tortilla. Arrange sliced tomatoes atop cheese layer followed by another layer of cheese (remaining). Top with remaining tortilla.
  • While assembling the quesadillas, preheat an electric griddle to 350 F (or grill to medium-high heat). I use a griddle (rather than a grill) to cook quesadillas, as it is easier to turn them without losing their insides.
  • Brush 1 tbs. olive oil onto the griddle, covering the surface. Brush the remaining 1 tbs. olive oil onto the top exposed tortilla. Gently slide the quesadilla from the dinner plate onto the griddle (olive oil-less side down).
  • Cook for 5-7 minutes or until bottom tortilla begins to brown. With a large spatula, gently but swiftly turn quesadilla to brown other side. Cook for 5-7 minutes or until bottom tortilla begins to brown. Remove to a cutting board and allow to cool for 5 minutes.
  • Slice into quarters and serve immediately with garnish of your preference. I like to use sour cream, salsa or guacamole. For this particular recipe, I served it with my Easy Tex-Mex Tomato Soup.

Nutrition Facts : Calories 647, Fat 50.3, SaturatedFat 24.1, Cholesterol 100.9, Sodium 802, Carbohydrate 18.6, Fiber 1.7, Sugar 2.8, Protein 30.8

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