Zucchini With Jalapeno Monterey Jack Food

JALAPEñO POPPER ZUCCHINI BOATS

Steps:

• Preheat oven to 350°. Score zucchini (like you're dicing an avocado) and scoop out insides, reserving them for later. Place zucchini halves cut side-up into bottom of 9"-x-13" baking dish and drizzle with oil and season with salt and pepper. Bake until zucchini turns bright green and is just beginning to soften, 15 minutes.
• In a large bowl, combine cream cheese, shredded chicken, ½ cup of each cheese, bacon, jalapeños, and garlic powder. Season with salt and pepper. Fold in reserved zucchini pieces.
• Spoon filling into zucchini and top with remaining ½ cup of each cheese and bake until cheese is melty, 15 minutes.

GRILLED STEAK, ZUCCHINI AND MONTEREY JACK QUESADILLAS

Steps:

• Prepare a grill for medium heat.
• Whisk together the cumin, garlic, lime juice, orange juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl and add the steak. Mix well to coat and let marinate for 10 minutes.
• Lightly oil the grill grates and cook the steak, flipping once, until medium rare, 2 to 6 minutes per side depending on the thickness. Remove the steak to a cutting board and let rest 5 minutes. Slice the steak against the grain and then into bite-size pieces.
• Lightly brush the zucchini with oil and grill, flipping as needed, until tender and lightly charred, 4 to 6 minutes. Season with salt and pepper. Cut into bite-size chunks and set aside to cool slightly.
• Lay a tortilla on a work surface and sprinkle evenly with 1/2 cup of the cheese. Arrange one-quarter of both the steak and zucchini on top of the cheese. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas, cheese, steak and zucchini.
• Melt 1/2 tablespoon butter in a large nonstick or cast-iron skillet over medium heat. Add a quesadilla and cook, flipping once, until golden brown on both sides and the cheese is melted, about 3 minutes per side. Remove to a cutting board and repeat with the remaining butter and quesadillas.
• Cut the quesadillas into triangles and serve with the chopped scallions, sour cream, guacamole and salsa.

JALAPENO-MONTEREY JACK GRITS

Steps:

• Melt butter in a heavy skillet over medium-high heat.
• Sauté red and yellow pepper, jalapeño, and garlic for about 5 minutes or until peppers are tender.
• In a large saucepan, bring chicken stock and cream to a boil.
• Add grits in a thin stream, whisking constantly.
• Whisk for about 6 minutes or until grits are cooked and mixture thickens.
• Add sautéed pepper mixture and cheese.
• Stir until cheese melts.
• Season with salt and pepper.

ZUCCHINI MONTEREY

Steps:

• Steam zucchini over small amount of salted water until crisp-tender.
• Combine eggs, milk, salt, red pepper, baking powder, flour and parsley. Mix well to remove lumps.
• Add chiles, pimiento and cheese and stir thoroughly.
• Add steamed, well drained zucchini and stir gently.
• Grease a 2 qt casserole with oil and dust with some of the bread crumbs. Turn zucchini mixture into casserole and sprinkle with remaining crumbs. Dot top with butter and bake at 350 degrees 55 minutes.