610 monterey jack recipes

Creamy Mexican corn soup pureed smooth, seasoned with cumin and green chilies, enriched with melted pepper jack cheese. Served over chicken and tomatoes with crispy fried tortilla squares.

Chicken roulades stuffed with roasted poblano peppers, shrimp, cilantro, and Monterey Jack, sliced into rounds and drizzled with a buttery cream shrimp sauce.

White chicken chili with great northern beans, poached chicken, green chiles, cumin, and a full pound of melted Monterey Jack. Served with sour cream and jalapenos for a hearty Southwest crowd-feeder.

Pork tacos with tropical papaya salsa bring sweet heat to Taco Tuesday. Baked with melty Monterey Jack, crowned with lime-bright papaya, pineapple, mint, and red chili for a fresh twist on the classic.

Individual Thai-style pizzas with peanut sauce, Monterey Jack, bean sprouts, shrimp, and green onion on Italian bread shells. A Thai-Italian fusion appetizer in 30 minutes.

Low-cal crustless quiche packed with green chilies, Monterey Jack, roasted red peppers, and Dijon mustard. Spicy, cheesy, and lighter than traditional quiche.

Ground chicken salad with seasoned sauteed chicken, avocado, olives, two cheeses, and a tangy red wine vinaigrette. A hearty taco-style salad ready in 20 minutes.

Cream of green chile soup with potatoes, Monterey Jack cheese, and crispy corn tortilla strips. A rich, cumin-spiced bowl straight from New Mexico's kitchen.

A spicy but scrumptious casserole made with green chili peppers, old cheddar cheese and succulent ground beef.

Cheesy creamy Mexican lasagna layers crushed tortilla chips with cottage cheese custard, green chilies, Monterey Jack, and cheddar. A no-noodle vegetarian Tex-Mex casserole in 30 minutes.

Indian-spiced braised cauliflower, potatoes, and mushrooms with cumin, curry, and jalapeno, rolled in cheesy flour tortillas with tomatoes and sour cream. Sabzi meets burritos.

Tex-Mex chicken tortilla soup simmered in a rich beef and chicken broth with corn, tomatoes, and cumin. Topped with crushed chips, avocado, cheese, and lime.

Frijoles con queso casserole: creamy pinto beans layered with sauteed zucchini and tomatoes, crowned with a tender cornbread topping. Vegetarian tamale pie-style bake for weeknight dinner.

Southern black-eyed pea salad with spinach, pecans, Monterey Jack, and mushrooms in a smoky vinegar dressing. A make-ahead side that gets better overnight in the fridge.

Smothered burritos: warm homemade flour tortillas rolled around refried beans, drenched in pork-and-Anaheim chili verde, and blanketed with three melted cheeses. Southwest comfort food plate that eats like a diner favorite.

Mexican chicken lime soup with chipotle, shredded chicken, and fresh tomatoes topped with melting pepper jack, tortilla strips, and sliced avocado.