monterey jack cheese

To find the best burritos in San Francisco, you have to go to the Mission District, a historic Latin American neighborhood known for its vibrant culture and food. There are many places there to get a good burrito, but La Taqueria, which won a James Beard Award in 2017, is a favorite. Miguel Jara, who emigrated to the United States from Mexico, opened the restaurant in 1973 because he missed the cuisine of his home country. Mission burritos are known for their giant size (about eight inches long), and are packed with a hearty serving of meat, beans, salsa verde, pico de gallo, cheese, avocado and sour cream. Most Mission burritos include rice as well, but Mr. Jara believes it takes away from the flavors of the meat. No garnish is necessary, but the aluminum foil wrapper is required: No real Mission burrito is served without it.

Mission Burrito

sirloin steak

Tecate beer

Kosher salt

pork lard oil

pork lard (optional)

(15-ounce) can pinto beans, drained (about 1 1/3 cups beans)

burrito-size (9- flour tortillas

Monterey Jack cheese

salsa verde

sour cream

avocado, mashed

Cut steak in half crosswise. Place both pieces in a resealable plastic bag, squeeze out excess air from the bag and seal. Using a meat mallet, heavy frying pan or rolling pin, pound meat until about 1/4-inch thick. Make sure there are no holes in the bag, then pour the beer into it. Let the steak marinate for 10 to 15 minutes. Remove steak from bag, discarding marinade, and pat steak dry using a paper towel. Season steak on both sides with salt.

Meanwhile, heat the beans: In a small pot over low heat, combine the lard, if using, and pinto beans. (If you’re not using lard, add a few tablespoons of water to keep the beans from sticking to the pot.) Cover and cook for about 10 minutes, stirring occasionally, until warmed through. Remove from heat, season to taste with salt and keep covered until ready to assemble burritos.

Cook the steak: Heat 5 tablespoons lard or 3 tablespoons oil in a large skillet over high. Working in two batches to avoid crowding the pan, cook each steak until browned, 1 to 2 minutes per side. Remove from heat, and let it rest for 5 to 10 minutes. Once slightly cooled, chop steak into bite-size pieces.

Assemble the burritos: Working with one tortilla at a time, sprinkle 1/4 cup cheese in a strip (running parallel to you) across the middle of the tortilla, leaving a 1-inch edge on the left and right sides so the fillings don't spill out when you roll it. Top with 1/3 cup beans and 1/2 cup chopped steak. Top with 1/4 cup pico de gallo, 1 tablespoon salsa verde and 2 tablespoons sour cream. Using a spoon, smear a quarter of the mashed avocado on one side of the fillings.

To wrap the burritos, fold the short left and right edges in towards the filling. Keeping the sides folded, fold the bottom of the tortilla up and over the filling. Tightly roll away from you until the entire burrito is secure.

If you’d like to crisp the outside of the burritos, heat 2 tablespoons of lard or oil in a large skillet over medium-high. Place the burrito in the skillet and cook each side until golden brown, 2 to 3 minutes. Tightly wrap a piece of aluminum foil around each burrito, and serve warm.

Bricklayer-style beef, or puntas al albañil, made with tender pieces of beef, salty bacon and sometimes chorizo in a chunky fire-roasted salsa, is a beloved taco filling in Mexico. Once a common snack available near construction sites in central Mexico, it became popular beyond street food stands, expanding into homes and restaurants over the years. Here it’s used as the foundation for nachos, topped with mounds of melted cheese, tangy queso fresco, creamy avocado and crunchy scallions for a hearty, delicious meal.

Bricklayer-Style Nachos

Roma tomatoes tomatoes

bacon,

fresh Mexican chorizo, casing removed, coarsely chopped

beef

Kosher or sea salt and black pepper

white onion,

garlic cloves, finely chopped

halved,

queso fresco

scallions,

If using fresh tomatoes, place them on a small baking sheet covered with aluminum foil. Place them under the broiler for 8 to 10 minutes, turning halfway through, until charred, mushy and juices have begun to run. Remove from heat. Once cool enough to handle, chop them without discarding any of the juices, seeds or charred skin.

Heat a large (12-inch) skillet over medium-high. Add the bacon and cook, stirring occasionally, until it browns slightly and renders some of its fat, 3 to 4 minutes.

Add the chorizo to the bacon, and cook, breaking the sausage into smaller pieces using a wooden spoon as it begins to brown and crisp, 3 to 4 minutes.

Add the beef, season with salt and pepper and cook, stirring a couple times, until it begins to brown, about 4 minutes. Incorporate the onion and jalapeño and cook until they begin to wilt, 2 to 3 minutes. Add the garlic and stir until fragrant but not browned, less than 1 minute.

Stir in the fresh or canned chopped tomatoes with their juices and cook over high, stirring occasionally, until saucy, 2 to 3 minutes. Season to taste with salt.

Set the rack in the middle of the oven and heat to 400 degrees. Place all the tortilla chips in a half sheet pan or large baking sheet in an even layer. Cover the chips with the bricklayer meat mixture and all of its chunky salsa. Cover with the shredded cheese. Bake until cheese has completely melted, 8 to 10 minutes.

Garnish with the avocado, crumbled queso fresco and scallions. Dig in while hot!

Enchiladas can be a bit of a project, but here, the process has been streamlined, making them a truly possible weeknight endeavor. Begin by sautéing peppers, onions and garlic until charred in spots, then blend half of the vegetables with canned tomatoes and chili powder for the sauce and combine the rest with black beans, shredded cheese and cumin for the filling. If you’re short on time, you could use store-bought enchilada sauce (you'll need three cups), but quality varies, so taste it and add whatever you think is missing: chipotle in adobo or chili powder for smokiness, hot sauce for heat, dried oregano or fresh cilantro for complexity and salt for overall flavor.

Vegetarian Bean And Cheese Enchiladas

olive oil

yellow onions, finely chopped

red bell pepper

garlic cloves,

Kosher salt and black pepper

cumin

can fire-roasted tomatoes, preferably crushed (see Tip)

chili powder

hot sauce

sour cream,

black beans,

(6-inch) soft corn or flour tortillas

cilantro leaves and stems,

Vegetarian Bean and Cheese Enchiladas

Heat the oven to 425 degrees. In a large skillet, heat the oil over medium-high. Add the onions, bell pepper and garlic; season with salt and pepper. Cook, stirring occasionally, until softened and charred in spots, 6 to 8 minutes. Stir in the cumin and cook until fragrant, about 1 minute. Remove from heat.

Transfer half the vegetable mixture to a blender; add the tomatoes, chili powder and hot sauce. Blend until very smooth. Season to taste with salt and pepper. (If your blender isn’t particularly strong and the sauce looks more like a chunky purée, add 1/4 cup sour cream and blend again until smooth.)

Add the black beans and 1/2 cup cheese to the remaining vegetables in the skillet and stir to combine. Some canned beans are already salted, so taste and adjust seasonings as needed.

Spread out the tortillas directly on the oven rack and heat until warmed and pliable, 1 to 2 minutes, then wrap in a kitchen towel to keep warm. Pour half the enchilada sauce (about 1 1/2 cups) into a medium casserole dish or a 9-by-13-inch baking pan and spread it to cover the bottom of the dish.

Line up the filling, tortillas and baking dish in a row. Place a little more than 1/4 cup of the bean mixture in the center of one tortilla. Roll up the tortilla and place in the casserole dish, seam-side down. Repeat with the remaining tortillas.

Pour the remaining sauce over the enchiladas, then sprinkle with the remaining 3/4 cup cheese. Bake until the cheese has melted, about 10 minutes. Top with sour cream and cilantro and serve immediately.

Teo Diaz grew up eating chivichangas, or small burritos typically filled with stewed meat, almost every day in San Luis, Arizona, just miles from the U.S.-Mexico border. His single mother would prepare a dozen or more of them early each morning before heading out to pick and pack produce in the fields of nearby Yuma, wrapping them individually in aluminum foil and leaving them on the counter for her six children to eat throughout the day.

Now the chivi, as he calls it, is one of the most beloved items on the menu at his tiny downtown Los Angeles taqueria, Sonoratown. The kitchen is too small for a stove, so he simmers brisket in an industrial-sized rice cooker before shredding it and cooking it a second time with fire-roasted chilies, tomatoes, and heaps of grated cheese. The result, wrapped in a fragrant, chewy handmade tortilla, is perfectly spiced and mouthwateringly unctuous. Everyone will want seconds.

Chivichangas de Machaca (Stewed Brisket and Cheese Chimichangas)

beef brisket,

yellow onion, outermost layer peeled

garlic,

coriander

black pepper

cayenne powder

garlic powder

onion powder

Roma tomatoes

Anaheim peppers

(about 2 ounces) finely grated Cheddar cheese

(about 4 ounces) finely grated Monterey jack cheese

Flour tortillas

Sliced radishes and lime wedges

Place brisket, onion, garlic, salt, coriander, cumin, black pepper, cayenne, garlic powder and onion powder in a 4- or 5-quart pot or Dutch oven. Add 3 cups water and cover pot. Bring to a boil, then reduce heat and simmer for 3 hours or until meat is tender when
pierced with a fork.

If using a charcoal grill, fill a chimney starter with charcoal and light. When the coals are white-hot, pour them out of the chimney starter into the grill to form a hot bed of coals. Use tongs to move any flaming coals off to one side of grill. Set grill grates over the coals, and allow them to get hot. If using a gas grill, preheat to medium-high. If using a broiler, turn oven to broil setting.

Grill tomatoes and peppers over medium-high heat (or broil) rotating from time to time, until skins are evenly blistered and charred, about 20 minutes. Place into a metal bowl and seal with plastic wrap. When cooled, peel tomatoes and peppers and discard skin and stems. Use your hands to crush tomatoes and peppers into a rough salsa in the bowl. Set aside.

When tender, remove meat from pot and set aside. Discard onion, garlic, and all but 1 cup cooking liquid. When meat is cool enough to handle, shred thoroughly, scraping off any fat and setting aside as you go. Finely chop the fat and add back into meat.

Return pot to stove and set over medium heat. Add meat, fat, crushed salsa, and grated cheeses. Stir well to combine, then taste and adjust seasoning with salt as needed. Bring to a gentle boil, then reduce heat and simmer uncovered for 30 to 35 minutes until thick and unctuous.

To form chivichangas, spoon a heaping 1/4 cup of machaca mixture into the center of each tortilla and spread into a 3-inch rectangle. Fold the bottom half of the tortilla over the filling, then pull the edge of the tortilla back toward the top of the filling to create a tight cylinder of filling. Fold both sides of the tortilla in, then tightly roll the chivichanga toward the top of the filling to yield a small, rectangular burrito.

Stoke grill or preheat griddle or skillet to medium-hot. Cook the chivichangas for about 2 minutes per side until evenly crisp and golden brown. Serve hot with sliced radishes and wedges of lime.

Get game-day ready with these Football-Shaped Stuffed Breadsticks. Have your guests pull apart these stuffed breadsticks and dip into their favorite sauces as they watch their favorite team score a touchdown.

Football-Shaped Stuffed Breadsticks

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided

KRAFT Classic Ranch Dressing

pkg. (10 oz.) frozen chopped spinach, thawed, well drained

jar (7 oz.) roasted red peppers, chopped

KRAFT Shredded Pepper Jack Cheese

(11 oz.) refrigerated thin crust pizza dough

water

Reserve 4 oz. cream cheese for later use. Mix remaining cream cheese with dressing and garlic powder in medium bowl until blended. Add spinach, peppers, shredded cheese and bacon; mix well.

Unroll pizza dough onto lightly floured cutting board; press into 16x14-inch rectangle. Spread cream cheese mixture into 14x8-inch oval shape on center of dough. Fold dough over cream cheese mixture to completely enclose cream cheese mixture. Press edges of dough together to seal.

Cover dough with large sheet of parchment, then baking sheet; flip over. Gently press top of dough to even out surface of football. Starting about 2 inches from both ends of football, make 2-inch-long cuts, 1 inch apart, along both long sides of dough. Gently twist dough strips. Beat egg and water until blended; brush onto dough.

Bake 25 to 28 min. or until golden brown. Cool 5 min. Spoon reserved cream cheese into resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe cream cheese onto top of football for the laces.

The little puddle of fat floating on top of a pot of <a href="https://cooking.nytimes.com/recipes/1021858-birria-de-res">birria</a> is pure gold, stained red from chiles, and rich with all the concentrated flavors of the original stew. In other words: Don’t waste it! Instead, spoon the fat off the top of the broth and reserve it for crisping tortillas to make quesabirria tacos, pan-fried until crisp, with cheese smushing out of the edges and browning in the pan. You can enjoy the tacos with salsas or hot sauce, but the birria meat and cooking oil are so flavorful that a little cilantro and onion are all you really need.

Quesabirria Tacos

corn tortillas

low-moisture cheese,

white onion, chopped

cilantro leaves, chopped

lime, quartered

Use a spoon to skim the red-stained fat floating on the top of the birria pot — it’s deeply seasoned and the key to crisp, delicious tacos — and put it on a plate. Pull the meat and shred it with your hands, or a fork. (The meat should be very lightly dressed in broth, but not swimming in it.)

Heat a large nonstick or cast-iron skillet over medium. Working quickly, dip each tortilla into the birria fat on one side then flop it onto the hot pan, fat-side down. As it starts to sizzle, sprinkle 1/4 cup cheese to cover each tortilla, going all the way to the edges, then sprinkle about 1/4 cup meat over half of each tortilla.

As the tortillas brown and the cheese starts to melt, fold each tortilla in half to cover the meat, pressing down gently. It’s OK if some cheese spills out, in fact, it’s encouraged; this leads to lacy, crispy edges. Manage the heat and flip the tacos as needed to avoid burning, cooking until crisp on both sides.

Just before eating, lift up the taco edge and season each with a little onion, cilantro and lime juice, to taste.

Creamy Green Chile Chicken Enchiladas

butter

onion (about 1/2 medium onion)

flour

chicken broth

milk

salt

pepper

(8 ounces) green chile

sour cream, light

chicken

(4-ounces each) green chiles, lightly drained (see note)

can (15-ounces) white

cilantro

lime juice

(about 2 cups) Monterey jack cheese, shredded

(soft taco size) flour or corn tortillas

Preheat the oven to 375 degrees. Lightly grease...

Preheat the oven to 375 degrees. Lightly grease a 9X13-inch baking pan and set aside.

In a medium bowl, combine the softened cream...

In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken, beans, cilantro and lime juice. Mix to combine. Set aside.

For the sauce: in a large nonstick skillet,...

For the sauce: in a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 2-3 minutes. Add the salt and pepper. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.

Lightly grease a 9X13-inch baking dish. Spread 1/4...

Lightly grease a 9X13-inch baking dish. Spread 1/4 cup of the sauce in a thin layer on the bottom of the dish. Fill each tortilla with about 1/2 cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas.

Roll the tortillas up and place seam side...

Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I get about 8 enchiladas for this recipe; the exact number will depend on the size of tortillas).

Pour the white sauce over the top of...

Pour the white sauce over the top of the enchiladas and spread evenly. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.

https://www.youtube.com/watch?v=KSpCzg8asSE

If you haven’t had these green chile chicken enchiladas, you are missing out! The quick and easy from-scratch cheesy, creamy white sauce takes them over the top!

This pasta dish—full of fresh vegetables, ground beef, cheese and bacon—isn't just better for you. It's made in one pot, so cleanup's a breeze!

One-Pot Penne Pasta

OSCAR MAYER Center Cut Bacon

lb. extra-lean ground beef

mushrooms,

onion,

(24 oz.) CLASSICO Tomato and Basil Pasta Sauce

penne pasta, uncooked

KRAFT Shredded Colby & Monterey Jack Cheeses

parsley

Cook bacon in large deep skillet until crisp; remove from skillet. Drain on paper towels. Discard drippings from skillet. Add ground beef, mushrooms, onions and garlic to skillet; cook until meat is browned, stirring occasionally.

Crumble bacon. Add half the bacon to meat mixture in skillet with the tomatoes, pasta sauce and water; mix well. Cover; bring to boil.

Stir in pasta; simmer, covered, on medium-low heat 20 min. or until pasta is tender, stirring occasionally. Remove from heat.

Top with cheese and remaining bacon. Let stand, covered, 5 min. or until cheese is melted. Sprinkle with parsley.

Spinach and Cheese Enchiladas

onion (chopped)

spinach

Salt and pepper

all-purpose flour

oregano

white vinegar

Monterey Jack cheese shredded

cheddar cheese

Sour cream (avocado, chopped tomatoes for serving, if desired)

For the spinach mixture, in a large 12-inch nonstick skillet, heat the 1 teaspoon oil over medium heat. Add the onion and cook, stirring occasionally, for 3-4 minutes until the onion starts to turn translucent. Add the spinach, broth and salt and pepper (start with about 1/4 teaspoon each and add more to taste). Cover the skillet and cook 2-3 minutes until the spinach is wilted. Scrape the mixture to a plate and return the skillet to medium heat.

For the spice mixture, heat the 1 1/2 tablespoons oil until hot. Add the flour, chili powder, cumin, oregano and garlic powder and whisk to combine. The mixture will be crumbly. Continue stirring and moving it about the skillet for 1-2 minutes until it is fragrant.

Slowly add one cup of the broth whisking vigorously to avoid clumps. Once the first cup of broth has been incorporated, whisk in the last of the broth gradually. Cook, whisking constantly, until the mixture is thick and bubbling, 3-4 minutes. Stir in the vinegar and salt and pepper to taste.

Preheat the oven to 350 degrees. Lightly grease a 9X13-inch pan.

Spread half of the sauce in the prepared pan. Place a damp paper towel on a microwave-safe plate, stack 3-4 tortillas on the plate and cover with another damp paper towel. Microwave for 30-40 seconds until the tortillas are hot and pliable. (You'll repeat this process while filling the tortillas.)

Place about some of the spinach mixture (scoop just the spinach, leaving excess liquid on the plate) and cheese in each tortilla and roll up - right around 1/4 cup of each give or take. Place seam side down in the baking dish.

Pour the rest of the sauce over the enchiladas and sprinkle the remaining cheese over the top. Bake for 15-20 minutes until hot and bubbling. Let the enchiladas rest for 5-10 minutes before serving.

This decadent yet simple recipe pairs creamy macaroni and cheese with crispy, salty-sweet diced Spam for a dish that bridges Puerto Rico and the South. It’s much quicker than most homemade macaroni and cheese recipes (which often require making a roux and cream sauce), without sacrificing texture or flavor. It is also incredibly adaptable, because it will work with most cheeses. If you have the time and the will, sprinkle the finished macaroni with extra cheese and bake under a low broil for 5 to 10 minutes until toasted. During tough times, a box of instant mac and cheese and a can of Spam will also yield delicious results.

Spam Macaroni and Cheese

Spam,

macaroni

white pepper

Bring 4 quarts of water to a boil over high heat in a large, heavy pot or Dutch oven.

Meanwhile, heat a large nonstick skillet or wok over medium-high, then add Spam and fry for about 10 minutes, stirring often, until the meat is evenly browned and crispy. (Feel free to taste along the way until the Spam reaches your desired crispness.) Remove from heat until ready to use.

Once water has come to a rolling boil, add a fistful of salt, then stir in the macaroni. Cook according to package instructions, stirring several times, until al dente, about 7 to 9 minutes. Drain the noodles in a large colander, then rinse the noodles and the pot with lukewarm water.

Return pot to stovetop over medium heat and add 2 cups milk. While the milk is warming, combine remaining 1 cup milk and the flour in a medium bowl and whisk together until there are no lumps. Once the milk starts to steam, whisk in the milk-and-flour mixture, and continue to whisk gently until a béchamel forms as thick as plain yogurt, about 12 minutes.

Once the sauce is thickened, reduce heat to low and slowly whisk in 4 cups shredded cheese until fully melted. Add white and black pepper, then season to taste with salt.

Off heat, add Spam and cooked macaroni, and fold a dozen or so times until thoroughly mixed.

Serve immediately, passing the extra cheese at the table, or transfer the macaroni to a casserole, sprinkle with the remaining cheese, and bake under low broil until toasted on top, about 5 to 10 minutes.

Stuffed Peppers (Chiles Rellenos)

Anaheim chiles, peeled

eggs, separated

Salt

Vegetable oil

Tomato sauce

Wash chiles, dry and place on broiler rack about an inch from heat. Turn chiles frequently until they are blistered and lightly brown. Watch carefully. As each chile is done, place it in a plastic bag and keep bag closed. As each chile cools, remove from bag and peel. Use a paring knife and your fingers. (Chiles can be peeled a day ahead and refrigerated in a plastic bag.)

Cut a slit down the side of each chile. Carefully remove seeds and white membrane. Be careful not to weaken stem.

Stuff each chile with a piece of cheese about 1/2 inch wide and 1/2 inch thick and a little shorter than the length of the chile. Lap the cut edges over a little to encase the filling.

Roll chiles in flour to coat evenly; shake off excess.

Beat egg whites with salt until soft peaks form. Beat yolks until thick. Fold whites into yolks.

Heat enough oil in large frying pan to the depth of 1/4 inch.

Hold each chile by stem end and dip into batter. Fry in hot oil, only as many as the skillet can hold without crowding. When golden brown, turn and fry until golden brown on second side. Remove and drain thoroughly on paper towels. Serve immediately with the following tomato sauce, if desired.

Top 19 monterey jack cheese recipes from across the web

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Top Tags

Mission Burrito

Bricklayer-Style Nachos

Vegetarian Bean And Cheese Enchilad...

Chivichangas de Machaca (Stewed Bri...

Football-Shaped Stuffed Breadsticks

Quesabirria Tacos

Creamy Green Chile Chicken Enchilad...

One-Pot Penne Pasta

Spinach and Cheese Enchiladas

Spam Macaroni and Cheese

Stuffed Peppers (Chiles Rellenos)

Monterey Chicken with Pico de Gallo...

Tuna Croquettes

Potato, Egg and Olive Salad

Grilled Hawaiian Quesadillas

Easy Asparagus Keto Quiche

Fiesta Chicken Enchiladas

Classic Macaroni and Cheese

Roasted Veggie Enchiladas

Top 19 monterey jack cheese recipes from across the web

The most viewed monterey jack cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mission Burrito

Bricklayer-Style Nachos

Vegetarian Bean And Cheese Enchilad...

Chivichangas de Machaca (Stewed Bri...

Football-Shaped Stuffed Breadsticks

Quesabirria Tacos

Creamy Green Chile Chicken Enchilad...

One-Pot Penne Pasta

Spinach and Cheese Enchiladas

Spam Macaroni and Cheese

Stuffed Peppers (Chiles Rellenos)

Monterey Chicken with Pico de Gallo...

Tuna Croquettes

Potato, Egg and Olive Salad

Grilled Hawaiian Quesadillas

Easy Asparagus Keto Quiche

Fiesta Chicken Enchiladas

Classic Macaroni and Cheese

Roasted Veggie Enchiladas

The most viewed monterey jack cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine