monterey jack recipes

French omelets are smooth and sunny yellow with the filling rolled neatly inside. This is a western American-style omelet; the goodies are mixed up with the egg and given a good tanning in the pan.

Western Omelette

eggs

salt and black pepper

unsalted butter

green bell pepper,

red bell pepper,

scallions

white cheese (about 2 ounces),

In a small bowl, beat together 3 of the eggs and season lightly with salt and pepper. Set aside. 

Heat 3 tablespoons of the butter in a small non-stick skillet, with tight-fitting lid, over medium heat. Add the peppers and cook, covered, without stirring, until tender, about 3 minutes. Uncover and raise the heat to medium-high. Add the ham and scallions and cook, stirring frequently, until hot, about 1 minute. Transfer the mixture to a bowl. 

Melt a nut-sized piece of the remaining butter in the skillet over medium heat. When the foam subsides, add 1/4 of the pepper mixture. Pour in the beaten eggs and cook, stirring constantly with a heat-resistant rubber spatula, until just cooked, about 30 seconds. Turn off the heat and, using the rubber spatula, smooth over the top of the omelette so that it evenly covers the inside of the skillet. If using the cheese, sprinkle about 2 tablespoons over the omelette. Let rest for 30 seconds until the omelette has set. 

Using the rubber spatula, fold the omelette in half, and transfer to a warmed plate. Cover with foil to keep warm. Repeat with the remaining ingredients to make 4 omelettes in all. 

There are a number of nuances in this recipe that help you overcome your biggest fear:  Making an Omelette!  

Note the technique for cooking the peppers softens them nicely (check the box of avoiding“hard vegetables”). Also note the recipe has you warm the omelette’s fill to temperature in the skillet first, then pour the whisked eggs on top and spend 30 or so seconds mixing constantly with a rubber spatula ... (presto!  Results in light, fluffy eggs as part of the finished omelette).   Some adds I made.  1 tsp garlic paste in peppers, 2 tbs Italian seasoning paste as well (the “cheater” tube available in the produce section)...

There is a football game on in the living room and my husband was eating his omelette with us at the dining room table. Usually he would eat fast and excuse himself. This time he sat and savored the meal. Thank you for providing these easy to follow recipes!-Heather

This is the best and easiest omelette technique ever.  Fast, delicious and comes out perfect every time.

This Tex-Mex pleaser is another vegetarian happy medium to please meat-eaters and meat-free-ers alike.

Veg-Head Three-Bean Chili

(2 turns around the pan) olive or vegetable oil

medium yellow skinned onion, chopped

red pepper,

green pepper,

jalapeno pepper,

garlic,

pale beer or vegetable stock/broth

(32- ounce) can crushed tomatoes

black beans

dark red kidney beans

cumin

chili powder

cayenne hot pepper sauce, several drops

salt

spicy vegetarian refried beans

(2 cups shredded) spicy Monterey Jack or smoked cheddar

scallions,

Diced fresh seeded plum tomato

Blue and red corn tortilla chips or black bean tortilla chips,

Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables. Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine.

Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes. Place bowls on charger plates piled with assorted tortilla chips.

A great and very easy basic chili recipe.  I like to add 1 C. frozen corn and a couple small zucchini then skip the green pepper. I always use a good quality beer and 2 cans black beans instead of kidney (not a fan). I've never found a 32 oz. can of crushed tomatoes to this day so I use the standard 28 oz. I like to use half the can of the refried beans and then freeze the other half for next time I make it. Super!

Very solid and basic chili mix with lots of room for customization. I typically add a full 12oz of a hoppy beer instead of a cup. I also have added ground turkey and most recently 2TBL SPN of dark cocoa. It turned out killer.  

This is the best chili recipe and now my ONLY one. I have tried others (by Rachel Ray or other Food Network stars and they just don't compare). It is easy to make, usually have the ingredients at home and pretty foolproof. I make it less spicy by cutting back on the chili powder and jalapeños and add 1 cup of corn, another can of black beans and pinto beans. I ALWAYS add the beer and enjoy playing around with that flavor AS WELL  (used an IPA today)…SUPER YUM!

My family and I love this chili.  I use two pounds of fresh tomatoes pulsed in the Vitamix instead of canned and omitted the stock since the liquid from the tomatoes was enough.  I reduce the cayenne by 1/2 because I'm feeding kids and then my husband and I add a bit more to the top of our bowl when we eat.  We top with fresh cilantro, avocado and lime. 

Great. I doubled red beans, tripled black beans, added julienned carrots,  2 blackened poblanos, blackened the jalepeno, added 28 can diced tomoatos, tripled cumin, added 1 tbsp extra chili powder and half can 

 Very easy recipe to make and great flavors! This recipe will be a new staple in our house. I love delicious, easy and healthy recipes! I added in some frozen corn and chickpeas but easy to do any variations to preference!

This is some of the best chili ever. I have been looking for a long time for a chili without meat. Made a few adjustments, I only add one pepper, and I also add a can of mild chili beans to it. I also do not add the jalapeno pepper. Its winter and I am making this a couple times a week.

Flavors are completely unbalanced. Just as a stereo system needs to have the bass and treble balanced, so does a dish with flavors as complex as chili. This recipe is all about the high notes - very tangy, even a little harsh. It's lacking the full bodied savory notes that add depth to a good chili - like a stereo with the treble set way too high. My husband and I have adopted a primarily vegetarian diet and we're spending the fall and winter making a variety of chili recipes to find our favorites. I have a hunch that Emeril's veg chili recipe may be more inspired with his use of mushrooms to add the elusive umami flavor that is so important in chili and is missing without meat - that's my next recipe to try. Although I like a number of Rachel's concoctions IMHO this recipe misses the mark. 

I have made this recipe for years.  Great as is, but easy to play with.  I typically use chipotle in adobo to add smokiness, but if you don't want the heat, you can use smoked paprika as well. It does make four very generous portions.  

I love this recipe and have been making it over and over and over for years .  The first time I made it by the book, now I play with the ingredients.  I have made it with okra, with corn, with zucchini and summer squash, and so many more.  I always use sam adams beer (boston lager or october fest and sometimes i even add in ground chicken or turkey. This recipe is a GREAT base, and again THE ONLY base I use for red chili!  Thank you Rach!!


https://www.foodnetwork.com/videos/veg-head-three-bean-chili-0177858

Veg-Head Three-Bean Chili is so flavorful, even carnivores ask for seconds.

Grilled Stuffed Poblanos

poblanos, roasted, seeded, skins removed

butter

onion, onion

red bell pepper, diced

pepita seeds

tomato,

Rice,

black pepper

cilantro leaves

Monterey jack cheese

sour cream

water

yellow rice

On a preheated grill roast your poblanos for about 10 minutes or until the skins begin to blister and char. Place into a bowl and cover with plastic wrap for about 5 minutes. In a medium skillet add the butter and saute the onion and red bell pepper until soft for about 5 minutes. Once cooked place into a medium bowl. In the same cleaned skillet toast the pepita seeds for about 3 minutes. Place into bowl with onions, peppers, diced tomato, cooked rice, salt, pepper and cilantro. Mix well. Carefully remove skins from poblanos. With a paring knife or your fingernail (the poblano with be tender), make a slit in the poblano from bottom to top. Pull and discard the seeds and inner membranes, being careful not to tear the rest of the poblano. With a spoon stuff poblanos with rice mixture. Top with cheese. Cover a section of the grill with foil and place the poblanos back on the grill for about 5 to 10 minutes until cheese melts. Top with a dollop of sour cream.

Boil 2 cups salted water. Add rice, cover and lower heat. Cook for about 15 minutes. Fluff with fork when done.

I added cheese to  the rice mixture too.  It makes a big difference

My family loved this receipt.  We added some grilled pollo asado to the filling and could have used six peppers.  The leftover filling is good by itself as well.  Home run at our house!

Loved this 'recipe" .  .  . I found that last night's leftover Chinese takeout  was a great substitute for making rice and veggies.  I ADDED onion and garlic to a little olive oil in the pan..some leftover veggies and seafood and rice (from last night) and added chopped tomatiilo and chili flakes!  Followed the rest of the recipe and  YUMMIE!!!  we loved it!  Enjoy!

These were wonderful.  The only change I made was to use a little of the grated cheese mixed with the yellow rice.  It helped hold the stuffing together and made it very tasty!  My guests raved about them.

These were so yummy.  I kind of removed the top of the peppers, which made them totally break apart, so I put on a cookie sheet and layered the rice with the cheese on them and put on grill to reheat.  I added some fresh garlic with the onions, i put garlic in everything!!  also crushed the pepita seeds, which I won't do again, could hardly taste them but knew they were in there....  excellent....

After I saw the show last Saturday, I knew I had to make it for Sunday dinner. Unfortunately, the recipe was not available on the website. I went ahead and made it anyway, hoping that I remembered all the ingredients. After finally seeing the recipe, it looks like I only forgot the cilantro. The  modifications I made was some added roasted chicken (since it was an entree), 1 tsp of hot pepper paste for added heat while the onions and peppers were cooking, and I put in some shredded cheese into the pepper before I filled them with the rice and chicken mixture(I love cheese!). I'm in Texas where most of the tomatoes are now recalled. I believe I got the last tomatoes on the vine that Kroger had in the store.  The meal was a hit. They were delicious. I plan on making them again very soon.

Grits and Greens Casserole

Nonstick cooking spray,

half-and-half

chicken stock

grits,

bacon,

sweet onion,

collard

Parmesan (6 ounces)

Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and set aside.

In a large pot or Dutch oven, combine the half-and-half and 6 cups of the chicken stock and bring to a boil over medium-high heat. Once up to a boil, stir in the grits. Bring it back up to a boil, and then reduce the heat to low and cover. Simmer, stirring frequently, until the mixture has slightly thickened (it should resemble cooked oatmeal in thickness), 10 to 15 minutes. Use a whisk to break up any lumps that have formed.

Meanwhile, in a large saucepan, cook the bacon over medium-high heat until just turning crispy, about 7 minutes. With a slotted spoon, remove the bacon and place it on a paper towel, patting it to remove any excess fat. Using the same saucepan, add the onions to the leftover bacon drippings and saute until translucent, 5 to 7 minutes. Then add the collard greens and the remaining 2 cups chicken stock and cook until tender, another 10 minutes. Drain the collards and onions in a colander.

Once the grits are done, add the Parmesan, butter, salt, pepper and 1/2 cup of the Monterey jack. Stir until the butter has melted and all the ingredients are well combined. Then add the drained collards mixture and stir.

Transfer the grits mixture to the prepared baking dish and top with the crumbled bacon and the remaining 1/2 cup Monterey jack. Bake until the cheese is melted and bubbly, about 15 minutes.

Very good! This will definitely be in the holiday tradition. I did use fresh greens instead of frozen and just cooked them until tender.

AMAZING! This is a huge hit - I have made it for brunches and dinner parties and every single time someone asks for the recipe! Pairs really well with pretty much any meat - I have served it with baked salmon, smoked pork, steak, and quiches...it works with everything!

Great recipe! I left out the onions and the bacon. Added hot sauce and it was wonderful! It would be great for s potluck!

I tried this recipe because it had so many good reviews. I love creamy grits with cheese and I love greens, but never thought to put them together. This dish is the bomb! The taste of the greens does not over power the grits at all. I couldn’t find frozen greens so I bought them fresh, precooked them a little, drained and then followed the cooking directions for the greens from the recipe. I also used the 5 minutes instant grits and cheddar instead of Monterrey because that’s what I had on hand. Still came out great. Next time I will follow the recipe exactly just to see if it changes the flavor. I’m very happy with this recipe. 

This was wonderful.  I put my Italian spin on it.  Sub kale for collard greens, sub fontina for Monterey Jack, and sub polenta for corn grits. But I think polenta and corn grits are one and the same.  Next time I will leave out the bacon (oh the horror). Don’t think it needed it and besides I just kept eating it before I put the casserole together.  Always make twice the amount of bacon that the recipe calls for.  I will certainly make this again and again

https://www.foodnetwork.com/videos/grits-and-greens-casserole-0232950

Bacon adds smoky flavor to Trisha's creamy Grits and Greens Casserole.

Queso Fundido

white wine

mozzarella cheese, grated

Monterey Jack, grated

goat cheese

poblano peppers, roasted, peeled, seeded and finely chopped

chorizo,

Salt and pepper

Bring the wine to a simmer in a double boiler. Add the mozzarella and Jack cheese and stir until melted. Add the remaining ingredients and cook for 5 minutes. Place in a fondue pot and serve with flour tortillas and blue corn chips.

Well i was really looking forward to this Fundido! I made the recipe exactly as it was stated except I made a double recipe as i had quite a few people over for the 4th. Everything came together perfectly and I had no problems w/ the cheese separating. My issue was with how grainy the goat chessee made it. I would have liked a little more heat and intense flavor as well. Next time I will try making it as a cheese sauce starting with a roux and then use all the same ingredients but using less of the goat cheese. 

5 star taste - my guests loved it.  I had the same issues with the cheese and wine separating.  We ended up adding a lot more cheese so that it was not too soupy along with some cornstarch - eventually ended up fine.  Next time I'd toss all the grated cheese with some corstarch prior to adding to the wine like many "fondue" recipes called for.  The roasted pepper and garlic add great flavor along with the onion.  I didn't have chorizo on-hand but used spicy Italian sausage and added Mexican seasoning, a dash of cayenne and some chili powder.

I wish I had read the reviews before trying this, but I have several Bobby Flay cookbooks and usually love his recipes.  It just looked like a no-brainer.  I made it for a party, so I quadrupled the recipe.  I prepped all the ingredients the night before and assembled it on the morning of the party.  It turned into a giant curdled mess.  I ended up throwing the entire thing in the garbage (6 lbs of cheese!) and sent my husband out for cheese dip in jars!  Awful!

I just took a Food Network cooking class, and this is one of the recipes we were given to prepare. My first batch (after all the time spent roasting  the veggies and trying to do it just right) totally separated. The chef then put another batch together himself, which ALSO separated. Then he tried yet ANOTHER batch...same result. He felt like it was the cheese choice and said goat cheese is like ricotta and will stay grainy. Emeril has a fabulous recipe for queso and I've never had problems with that one. It was a shame that Chef didn't try the recipe before giving it to us!!

This is how you do it, keep it simple, no need for all the flare! Besides, who ever heard of old timey mexicans cooking with wine? That's getting into Italian type of foods.  Oaxacan cheese Butter  melt the butter put cheese in pan, cook until it is melted...  Get some chorizo, I like it a little greasy to add some flavor... put melted cheesy in a dish with chorizo on top... get some chin torillas. Why do people add too much to these dishes? They are good without all the extras!

This was wonderful - I catered a wedding for my friend and I did this queso fundido - I did change it up a bit but keep true to all the ingredients except the chorizo. I just used spicy italian sausage because I didn't want red. It went over great!!!!!  I'm making tonight for the monthly girls night out!!

This always makes a wonderful fondue. Take the extra time to roast the peppers and garlic. It is well worth it.

I followed the recipe to a "T" and was very disappointed - the cheese never separated and melted completely. Ended up looking like a brick. Will go for something more simple in the future.

Yummy recipe.  At first it doesn't seem like the wine and mozzerella, and jack cheese are going to work.  As soon as you add the goat cheese and rest of ingredients, it all pulls together.  In the future, I am going to reduce the goat cheese, and increase the chorizo.  It was a little to strong on the goat cheese.  This recipe makes alot of dip!  Tasted great with jicama sticks.

Shredded Tex-Mex Salad with Creamy Lime Dressing

Butter,

cornbread mix (recommended: Jiffy)

milk

black beans, drained and rinsed

sazon seasoning

Salt and black pepper

salsa

tomatoes,

head romaine lettuce,

Lime

Monterey Jack cheese

Cheddar

red wine vinegar

lime zest

lime juice

honey

olive oil

RE0204
Shredded Tex Mex Salad with Creamy Lime Dressing

Preheat oven to 400 degrees F. Grease an 8 by 8-inch glass pan with butter. Stir together the cornbread mix with the egg and milk. Evenly spread into prepared pan and bake on the middle rack for 20 minutes. Remove from oven and cool in pan for 10 minutes. Remove from pan to cool completely. Mix together the beans with the sazon and season with salt and pepper. Toss the salsa with the tomatoes. When ready to serve, cut the cornbread into 1/2-inch croutons. Toss the lettuce with 3/4 cups of the dressing. In a clear trifle dish, layer the Tex-Mex Salad beginning with the black beans followed by the Monterey Jack cheese, the tomato salsa mixture, the Cheddar, the dressed romaine and top with the cornbread croutons. Serve the remaining dressing on the side.

Blend all the ingredients except the olive oil until smooth. While machine is running, slowly drizzle in the oil until incorporated. Season, to taste, with salt and pepper.

Read the suggestions. I’m not a fan of ranch dressing so used all sour cream.  Used a bit extra lime juice and all the zest.  I used EVOO And Canola mixed. More evoo than canola.  Only change I would make is a bit less honey.  It was delicious. It would also be good on fish, shrimp tacos and a chicken dish.  

Wonderful salad. I didnt have cornbread so we used Tostito chips as our "croutons", nice salty crunch. The fresh cilantro, lime and roasted corn was perfect.

IT IS DELICIOUS!!!! i did not made the cornbread, i switch with italian garlic bread from my local bakery store, it ALWAYS is a hit when i make it for a get together or baby showers... YUM!!!

This is delicious declicious delicious!! I used red and black beans and it tasted great with them. Pretty sure I messed up the dressing but mixed it 50/50 with ranch and then it tasted fine.

We travel fulltime in our Motorhome on business, so always looking for recipes that are easy and don't require a lot of time or hardware to make. Space is limited you know.  This was easy and tasty. Love the dressing.  Will make that over and over.

This was a great salad and I got rave reviews with it! Looks attractive, super easy and tastes &amp; looks like you've spent a long time on it! I did not do  the cornbread though. I made my own Sazon from scratch according to a recipe I found online.

Love this recipe and make it very often! I use what cheese I have on hand and add meat to the beans and it's a great meal. The sazon seasoning makes it great. If you have homemade salsa, use it (obviously, with the lime dressing. You must follow the recipe on the lime dressing! I deviated some and it didn't work for me. But if you follow, you won't be disappointed!

Very tasty - I do make modifications however - I mix salsa with a can of Rotel instead of just chopped tomatoes and I add a layer of canned corn with peppers and I BUY cornbread croutons and sprinkle some tortilla strips too just for color.  I bring this to an annual BBQ and it is GONE!!!  It's so good when it's hot out

Well since I changed the dressing recipe I hate to review it. But I can't resist. I used lemon and 1 tsp of honey also1 tbsp dried cilantro.It was pretty good though.Thanks Sonny! We can start our own weather forecast. From Stormy in Alaska. 

https://www.foodnetwork.com/videos/tex-mex-salad-0117066

Sunny makes a layered Tex-Mex salad and tops it with cornbread croutons.

Tex-Mex Salad

Green Chile Chicken

chipotle peppers

garlic

boneless, skinless chicken breasts

poblano chiles

Monterey Jack cheese,

First, make the marinade for the chicken: Combine the olive oil, lime juice, cumin, salt, pepper, chipotle peppers and garlic in a blender and mix until totally pureed. Pour into a large resealable plastic bag with the chicken breasts. Seal the bag, smush it around to coat the chicken and place it in the fridge to marinate for at least 4 hours (overnight if possible).

After the chicken has marinated, roast the poblano chiles one-by-one over the flame of your stovetop, using metal tongs to hold them, until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When the skin is totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow the chiles to sweat for a good 20 minutes. Remove the chiles and use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise, and scrape out the seeds and membranes. Lay out the chile halves so they'll be ready for the next step.

Preheat a grill pan to medium-high heat (or use a skillet). Grill the chicken (or saute in the skillet) for 4 minutes on the first side. Turn the chicken over and lay 2 chile halves and a nice slice of cheese on the cooked side of each piece. Turn the heat to medium low and allow the chicken to finish cooking until it's totally done in the center, 4 to 5 minutes. The cheese should melt on its own; if it needs a little help, invert an iron skillet over it (or put the lid on the skillet, if using). Serve!

I have been using this marinade for years. It can be used for any kind of Mexican dish using chicken. It’s fantastic for chicken enchiladas. My wife loves to use it for tacos.

This recipe is really good checks all the boxes and could be made into a delicious sandwich it’s up to you thanks 

One of my family’s favorites! So incredibly flavorful, it turns out best when cooked in a cast iron skillet. I usually use shredded pepper jack to melt and that always works fine. Highly recommend!!

This is in my regular rotation. Super flavorful and easy to make. I generally only get recipes from NYT or epicurious, but this recipe is definitely on par with the recipes I get on the sites that seem to be geared towards foodies. 

This was delicious. I charred the peppers by broiling since I don’t have a gas stove, also I baked the chicken in my oven on 425 for about a half hour. It came out amazing and the whole family loved it. 

https://www.foodnetwork.com/videos/rees-green-chili-chicken-0239625

Ree grills Green Chili Chicken for a fiesta with Alex and her friends.

Ree's Green Chili Chicken

Mushrooms are wonderful and, these days, they are getting called upon to play so many different parts. One of the most popular things is to use mushrooms as a substitute for meat. It works well because they have such wonderful texture and heartiness. The portobello is the top dog of the cultivated mushroom world because it’s large and can be a meal unto itself. They are cultivated mushrooms (as opposed to wild, foraged kinds) and are earthy and meaty. Regarding mushrooms in general: Wash them just before cooking (if they are dirty) so they are clean but don’t sit around, waterlogged, in your fridge. Many people scrape the brown “ribs” out of the insides of the portobello and peel the outer skin. Why? I say leave everything on the mushroom (except dirt). Make sure you cook mushrooms long enough—they take longer than you think to reach full flavor.

Cheesy, Stuffed Portobello Mushroom Burgers

portobello mushrooms, wiped of any dirt

yellow onion, thinly sliced

garlic cloves

extra-virgin olive oil, divided use

eggs,

panko breadcrumbs

basil leaves, torn

iceberg lettuce leaves

dill

Red wine vinegar, to drizzle

buns,

Alex Guarnaschelli makes Cheesy, Stuffed Portobello Mushroom Burgers, as seen on The Kitchen, Season 30.

Preheat the oven to 425 degrees F. Line 2 rimmed baking sheets with parchment and set aside.

Roast the mushrooms: Arrange the mushrooms, stem side up, onions and garlic cloves in a single layer on 1 prepared baking sheet. Drizzle with half of the olive oil. Drizzle 1/2 cup water around the mushrooms on the baking sheet. Season generously with salt and pepper. Roast in the center of the oven until the mushrooms shrink in size and become darker brown, 15 to 18 minutes. Remove and let cool.

Bread the mushrooms: In a medium bowl, whisk the eggs with a splash of water. In another medium bowl, combine the breadcrumbs with the granulated garlic. Dip each mushroom in the egg mixture and then coat completely with the breadcrumbs. Reserve everything.

Fry the mushrooms: In a large skillet, heat the remaining olive oil over medium heat until it begins to smoke. Add the mushrooms in a single layer. Cook on one side until golden brown, 2 to 3 minutes. Flip and cook on the second side until golden brown, another 2 to 3 minutes. Remove the mushrooms from the oil and arrange in a single layer on a clean baking sheet. Season with salt and pepper.

Make the filling: In a medium bowl, combine the roasted garlic cloves and onion slices with the cheese. Add any remaining egg and 1/4 cup of the breadcrumbs leftover from the breading. Add the basil and mix well.

Assemble and bake: On the same baking sheet, place 2 portobellos, stem-side up, with some distance between them. Pile half of the filling on each and then top with the remaining mushrooms, pressing gently but firmly down, so it forms a fairly compact sandwich. Bake until the cheese melts, 6 to 8 minutes.

Arrange the lettuce to form 2 cups. Drizzle some pickle juice and red wine vinegar into the cups. Season with salt and pepper and then top with some sliced pickles.

Place each mushroom burger onto a bottom bun. Flip a lettuce cup onto each burger and top with the top bun. Serve.

Easy quick recipe and is delicious with depth of flavor.

Props for a vegetable-forward dish and acknowledging that plant-based is very popular now (though it’s not a TikTok “trend”, it’s the highest growth sector of the food industry for several years running). However…plant-based (aka vegan) is just that—meaning it contains plants and no animal products.  This recipe contains dairy and eggs thus it’s just old school vegetarian, not plant based, not vegan and certainly not on-trend.  If it were truly a plant-based recipe, I would have given it 5 stars.  I generally don’t rate Food Network recipes I haven’t made but I felt it was important to correct the misconception.

Poached eggs simmered in salsa verde makes for a flavorful and filling one-pan breakfast. You can make this Mexican salsa from scratch or opt for store-bought if you’re short on time.

Baked Eggs with Salsa Verde

Vegetable oil,

Salsa Verde, recipe follows

Monterey jack cheese (about 1/2 ounce)

Corn tortillas, for serving, optional

sauce,

Chopped scallions, for serving, optional

tomatillos,

onion

jalapeno chile, with seeds

cilantro

Food Network Kitchen's Baked Eggs with Salsa Verde as seen on Food Network

Lightly oil a medium nonstick skillet with an ovenproof handle. Spoon a heaping 1/3 cup of salsa into the pan. Lightly press down the salsa to make 4 evenly spaced shallow nests and break an egg into each. Season with salt and pepper. Bake until the egg whites are cooked and the yolks are still runny, about 15 minutes. Sprinkle the cheese over the eggs and continue baking until just melted, about 1 minute more. Top with the cilantro. Serve immediately.

Top 22 monterey jack recipes recipes from across the web

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

Top Tags

Western Omelette

Veg-Head Three-Bean Chili

Grilled Stuffed Poblanos

Grits and Greens Casserole

Queso Fundido

Shredded Tex-Mex Salad with Creamy ...

Green Chile Chicken

Cheesy, Stuffed Portobello Mushroom...

Baked Eggs with Salsa Verde

Pizza Pizzas

Pork Chili Verde

Turkey Tacos Picadillo

Artichoke and Spinach Dip

Spanish Style Beef and Rice

Grilled Chipotle Honey-Glazed Chick...

Mac Daddy Mac n' Cheese

Pizza Pizzas

Taco Pockets

Round 2 Recipe - Southwest Beef and...

BBQ Pizza

Mike's Polish Smothered Chicken

Mexican Lasagna

Top 22 monterey jack recipes recipes from across the web

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

Top Tags

Western Omelette

Veg-Head Three-Bean Chili

Grilled Stuffed Poblanos

Grits and Greens Casserole

Queso Fundido

Shredded Tex-Mex Salad with Creamy ...

Green Chile Chicken

Cheesy, Stuffed Portobello Mushroom...

Baked Eggs with Salsa Verde

Pizza Pizzas

Pork Chili Verde

Turkey Tacos Picadillo

Artichoke and Spinach Dip

Spanish Style Beef and Rice

Grilled Chipotle Honey-Glazed Chick...

Mac Daddy Mac n' Cheese

Pizza Pizzas

Taco Pockets

Round 2 Recipe - Southwest Beef and...

BBQ Pizza

Mike's Polish Smothered Chicken

Mexican Lasagna

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