PEPPERJACK MEATLOAF
Steps:
- 1. In a large bowl, combine the egg, seasoned pork rinds , onion, salt and pepper. Crumble beef over mixture and mix well. Press half of the beef mixture onto the bottom and halfway up the sides of a greased 8-in. x 4-in. loaf pan. Sprinkle 3/4 cup cheese over meat to within 1/2 in. of sides. Pat remaining beef mixture over cheese. Bake, uncovered, at 350° for 50-55 minutes or until meat is no longer pink and a meat thermometer reads 160°. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before slicing. Serve with salsa if desired.
BLACK BEAN QUESADILLAS WITH PEPPER JACK CHEESE
Super tasty, crispy, easy, black bean quesadillas are filled with gooey cheese, hearty black beans, sweet peppers and corn, spicy jalapeño and pepper jack cheese. These bean and cheese quesadillas are filling and satisfying, and are perfect for the whole family!
Provided by Anjali Shah
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Heat a pot or a large pan over medium heat. Add the oil, onion, bell pepper, poblano pepper, corn, jalapeño and garlic. Saute until cooked through - about 5 minutes.
- Heat the refried beans in a small pot, add taco seasoning to flavor the beans (to taste)
- Once the veggies have cooked, add the cumin, chili powder and salt to taste.
- Meanwhile, grate the pepper jack cheese and set aside.
- Assemble your quesadilla and get ready to cook it! First, take your tortilla and slather half of it with the refried black bean mixture (about 1/4 cup per tortilla). Top it with the veggies (1/4 the veggie mixture). And then top it with the cheese (1 oz per quesadilla).
- Fold the quesadilla in half. Spray a large pan with the olive oil cooking spray, and let the quesadilla cook until it's brown and crispy. Flip it to cook the other side and continue cooking until the cheese has melted and both sides are crisp.
- Cut into slices, serve with salsa, guacamole or 2% Greek Yogurt.
Nutrition Facts : ServingSize 1 quesadilla, Calories 396 kcal, Carbohydrate 52 g, Protein 19 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 25 mg, Sodium 785 mg, Fiber 12 g, Sugar 7 g
PEPPER JACK CHEESE STICKS
I like these cheese sticks because they are crisp and the creamy filling gives them a little kick. A great appetizer.
Provided by CookingONTheSide
Categories Cheese
Time 35m
Yield 30 serving(s)
Number Of Ingredients 7
Steps:
- Cut cheese into 2 3/4-inch by 1/2-inch sticks.
- Place flour, eggs and cornflakes in three separate shallow bowls. Coat cheese sticks with flour, dip in egg, then roll in cornflakes until well coated. Let stand for 5 minutes.
- In an electric skillet or deep-fat fryer, heat oil to 375 degrees. Cook cheese sticks in batches for 30 seconds or until golden brown. Drain on paper towels.
- Let stand for 3-5 minutes. Serve with salsa and guacamole, if desired.
Nutrition Facts : Calories 119.4, Fat 5.2, SaturatedFat 3.1, Cholesterol 34.6, Sodium 108.5, Carbohydrate 12.1, Fiber 0.4, Sugar 0.4, Protein 5.8
SALSA PEPPER-JACK GRITS DIP
Make and share this Salsa Pepper-Jack Grits Dip recipe from Food.com.
Provided by KlynnPadilla
Categories < 60 Mins
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350f and lightly grease a deep-dish pie plate.
- Spread beans in the bottom of pie plate and set aside.
- In a large saucepan, combine water, milk, and salt; bring to a boil over medium-high heat.
- Stir in grits.
- Reduce heat to low, cover and cook for 5 to 7 minutes, stirring occasionally.
- Remove from heat and stir in butter and cheese until melted.
- Mix in salsa and pour over beans in pie plate.
- Bake for 30 minutes until the grits are firm and brown around the edges.
- Let cool for 5 minutes.
- Garnish with sour cream, chopped tomatoes and cilantro if desired.
- Serve with corn chips for dipping.
Nutrition Facts : Calories 292, Fat 13.5, SaturatedFat 8.1, Cholesterol 42.2, Sodium 850, Carbohydrate 31.8, Fiber 4.7, Sugar 1.4, Protein 11.7
FRESH PEPPER SALSA
This is a tomato-less salsa made with fresh bell peppers and other fresh vegetables. It's great on any Mexican dish, or anything you might use salsa for. It's my own recipe.
Provided by Starrah
Categories Sauces
Time 15m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 10
Steps:
- Finely mince all the fresh vegetables, and mix well in a bowl.
- Stir in lemon juice and olive oil.
- Slowly add the powdered ingredients while stirring.
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- Heat oven to 400°F. Line large cookie sheet with Reynolds® Parchment Paper. In small bowl, reserve 1/4 cup of the mozzarella cheese.
- Unroll dough on cookie sheet. Press to form 12-inch square. With pizza cutter or kitchen scissors, cut dough in half. Pinch dough around edges of each half to form rim, crimping edges as desired. Bake 6 minutes.
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- Bake an additional 10 to 15 minutes or until crust is golden brown and cheese is melted. Cut each flatbread crosswise into thirds; cut each third in half diagonally to make triangles.
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