pepper jack cheese

Tortilla chips in tacos may seem like overkill, but they’re not. Set into scrambled eggs that are loaded with onions and poblanos, they soften and enrich the mix while keeping some crispiness. A slice of avocado on top — along with melted cheese — adds a nice creaminess to the mix. These tacos work well with red or green salsa, so use your favorite. While these would impress at a weekend brunch, they also come together quickly on weekday mornings, and can be wrapped in foil to be eaten out of hand.

Migas Breakfast Tacos

eggs

Kosher salt

corn tortillas

vegetable oil

tortilla chips,

onion

poblano pepper

cilantro

pepper jack cheese, grated (3/4 cup)

avocado, pitted,

Salsa,

Beat the eggs with 1/2 teaspoon salt in a medium bowl.

Heat a large cast-iron or nonstick skillet over medium heat. Put 3 tortillas in it and turn them until warm and pliable, 1 to 2 minutes. Stack on foil and wrap. Repeat with the remaining 3 tortillas, adding them to the same stack and wrapping to keep warm and soft.

Increase the heat to medium-high. Add the oil and swirl to coat, then add the chips. Cook, stirring, until sizzling and browned in spots, about 30 seconds. Add the onion, poblano and 1 teaspoon salt. Cook, stirring, until the edges of the onion are just translucent but the vegetables are still crisp, about 2 minutes.

Drizzle the egg over the chips and vegetables. Let stand for 15 seconds until just starting to set, then stir rapidly to scramble until just set but still wet, about 30 seconds to 1 minute. Sprinkle the cilantro on top.

Remove from the heat and immediately divide among the warmed tortillas. Sprinkle with the cheese and top with the avocado and salsa. Serve immediately or wrap each taco in foil to eat out of hand.

<p>BLT Quesadillas filled with crispy bacon and spicy cheese and topped with a fresh tomato salad. A delicious twist on the classic Tex-Mex quesadilla.</p>


Blt Quesadillas

bacon, crispy (save grease)

pepper jack cheese, grated

(8-10 inch) flour tortillas

tomato

Romaine lettuce

sour cream

lime, juice only

Salt and pepper

BLT Quesadillas

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

garlic powder

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.

Make this Pepper Jack cheese exactly to your liking with the peppers you love most.

Pepper Jack Cheese

gallons milk (not Ultra High Pasteurized)

mesophilic cheese culture

tsp bulk mesophilic culture

tsp regular strength liquid rennet (dissolved in 1/2 cup cool filtered water)

Tbsp sea salt

tsp peppers

Heat the milk to 90°F in a stainless steel pot.

Add culture and allow to re-hydrate for 2-3 minutes. Stir in with a stainless steel or wooden spoon with an up and down motion.

Cover pot and let sit for 30-45 minutes to culture.

Stir in any cream that may have separated, and add the rennet and water mixture stirring with an up and down motion.

Let the pot sit undisturbed at 90°F for 45 minutes or until the whey separates out from the curd.

Cut the curd into 1/4 inch cubes and let sit undisturbed for 45 minutes.

Bring the temperature slowly up to 100°F over the next 30 minutes, stirring frequently.

Keep the temperature at 100°F for the next 30 minutes, stirring frequently.

Let the curds settle for 5 to 10 minutes and then pour half the whey out. Leave just enough to cover the curds.

Keep the curds at 100°F for another 30 minutes, stirring frequently.

Pour the curds into the colander lined with butter muslin. Add the sea salt and the pepper mixture. Mix in thoroughly.

Let the curds drain.

Line the mold of your press with butter muslin and pack the curds in. Press for 15 minutes at 5 pounds of pressure.

Remove the cheese and redress. Press for 12 hours at 10 pounds of pressure.

Remove cheese from press and allow to air dry for 2 to 3 days.

Wax or vacuum seal cheese and age at 55° to 60°F for 30 days or 60 days if you used raw milk.

This recipe for black bean burger patties makes the most perfect veggie patty on the planet in my opinion - they&#39;re full of flavor, easily customizable, and pretty darn easy to make too. Less than 30 minutes hands-on time!

Black Bean Burger Patties for Veggie Burgers

rolled oats (gluten free if necessary)

black beans (drained and rinsed, divided)

cumin

coriander

- 1 teaspoon coarse kosher salt

wild rice rice

garlic

jalapeno

green onion (light and dark green parts only, minced)

shredded pepper jack cheese

greens

red onion

avocado

Desired condiments

favorite buns greens

Pulse the oats in a food processor fitted with the &#39;S&#39; blade 5 times to roughly chop the oats. Add one can of black beans and pulse an additional 5 times to create a chunky paste.

Add the egg, cumin, coriander, and salt to the food processor. Process until most of the large pieces are gone. You will be left with a thick paste that will act like the &quot;glue&quot; for the black bean burger.

In a medium-sized bowl, mix the remaining can of drained and rinsed black beans with the cooked wild rice or wild rice blend, cilantro, garlic, jalapeno, green onion, and cheese. Stir to combine. Add the mixture from the food processor, season with salt then stir again until all of the ingredients are completely combined.

Line a baking sheet with parchment paper and wipe on a bit of whatever oil you will be cooking with. Measure out 1/2-cupfuls of the veggie burger mixture then form into 6 patties.  Chill for at least 30 minutes.

Heat a cast-iron or heavy-bottomed skillet over medium-high heat. See note if using a glass cooktop. Once the pan is hot, add 1 tablespoon of oil and place the desired amount of black bean patties in the pan being careful to not overcrowd the pan. You may have to cook the patties in batches if cooking all 6 at once.

Cook the burgers until a golden brown crispy crust has formed, about 3-4 minutes, flip and cook 4-5 minutes more.

Spread large lettuce wraps or toasted buns with desired condiments. Layer on black bean burger patties and desired vegetable toppings. Add cheese if desired.

To serve

Top 5 pepper jack cheese recipes from across the web

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Migas Breakfast Tacos

Blt Quesadillas

Football-Shaped Stuffed Breadsticks

Pepper Jack Cheese

Black Bean Burger Patties for Veggi...

Top 5 pepper jack cheese recipes from across the web

The most viewed pepper jack cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Migas Breakfast Tacos

Blt Quesadillas

Football-Shaped Stuffed Breadsticks

Pepper Jack Cheese

Black Bean Burger Patties for Veggi...

The most viewed pepper jack cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine