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Mexican Cornbread

6 Jan

2 tablespoons butter

1 cup frozen whole kernel corn

¾ cup finely chopped green onion

¾ cup finely chopped red bell pepper

1 tablespoon shortening

2 cups yellow self-rising cornmeal mix

½ cup self-rising flour

2 teaspoons sugar

1 teaspoon salt

¾ cup grated Monterey jack cheese with peppers

2 cups whole buttermilk

4 tablespoons butter, melted

1 large egg, lightly beaten

Heat oven to 425 degrees

In a medium skillet, heat butter over medium heat. Add green onions, and bell peppers. Cook for 6 minutes or until tender, add corn and cook 2 minutes longer. Set aside.

Coat the sides and bottom of a 10 inch cast iron skillet with shortening. Place skillet in oven for 5 minutes to melt shortening and heat skillet. In a medium bowl, combine cornmeal. Flour, sugar and salt. Add cooked vegetables and cheese to cornmeal mixture, stirring to combine.

In a separate bowl, combine buttermilk, melted butter, and egg. Add to cornmeal mixture, stirring to combine well. Spoon into hot skillet. Bake for 35 to 40 minutes or until firm and golden brown, Cool in pan 5 minutes. Invert onto a large plate.

Makes 10 to 12 servings

Farm Fresh Spinach Quiche

2 Jan

8 slices bacon, cooked crisp, crumbled and divided

9 inch pie crust

2 cups shredded  Monterey Jack cheese

1 (10 oz) package frozen chopped spinach, thawed and well-drained

1-1/2 cups half and half

3 eggs, beaten

1-TBSP  flour

Pre-heat oven to 350

Sprinkle half of bacon on bottom of pie crust. Mix cheese, spinach, half and half, eggs,  and flour together. Pour into crust, sprinkle remaining bacon on top. Bake for 1 hour or until center is set. Let rest 10 minutes before serving

Serves 8

Chipotle Macaroni and Cheese

31 Dec

12 ounces elbow macaroni

2 TBSP  butter

2 TBSP flour

1  12oz can evaporated milk

1 cup milk

1 -1/2  cups shredded Monterey Jack cheese

1-1/2 cups shredded sharp cheddar cheese

1 TBSP chopped canned chipotle pepper in adobe sauce

1/4 tsp salt

Preheat oven to 350

Lightly grease a 2 1/2 quart casserole dish; set aside. cook pasta according to package directions. In a medium sauce pan, melt butter over medium heat. Stir in flour; cook for 1 minute. Gradually stir in evaporated milk and milk. Cook and stir until slightly thickened and bubbly. Remove  from heat. Stir in 1 cup Monterey Jack cheese. 1 cup cheddar cheese, chipotle pepper and salt. Stir cheese mixture into cooked pasta.

Pour into casserole dish. Sprinkle with the remaining 1/2 cup Monterey Jack cheese and remaining 1/2 cup cheddar cheese. Bake, covered , about 30 minutes Let stand 10 minutes before serving.

Main Dish Ideas: Add 1 pound cooked pork sausage or 2 cups diced cooked ham.

Serves 6 to 8

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