The jalapeño popper burger! The burger is stuffed with grilled jalapeños and cream cheese and topped with hatch green Chile Monterrey Jack Cheese, BAAAACCCON and served with guacamole and chipotle mayonnaise.
Can I just say, these adult lunchables by Oscar Meyer are amazing? 290 calories (with 17g of protein), and they are tasty! This one is turkey with cheddar, but yesterday I had ham with Monterrey jack cheese 👌🏻
Made my own mac n cheese tonight with twisty pasta and shredded cheddar/Monterrey jack cheese blend. Put some butter in for smoother cheese and added some garlic powder and sage and it was pretty good. Husband loved it so I’m pretty happy
Put everything into a pyrex, mix, and put in oven at 180c for about an hour.
You’ll love me, and you’ll be welcome
The idea started from the infamous Cordon Bleu casserole but different multiple cheeses and ham made too protein rich and not that good of an option for me. This is at least 65% Fat, with Monterey Cheese being one of the fattest cheeses around ( I thought it was much like about Cheddar but was I wrong!, it’s 81% fat, bested just by Mascarpone and Cream Cheese!) and for some strange reason (possibly the chicken being striped instead of diced) it sort of remind me of a pasta dish with the delicious creamy-cheesy sage sauce all around it.
Just made myself a sandwich; put 2 bacons in the frying pan and turn it up to hot, then once they’re a bit cooked, put two slices of bread into one slot of the toaster. Get a slice of Monterrey jack (cheddar will suffice) ready for when the toaster goes. Once the bacon is almost ready, pop the toast up and put the cheese on the soft side of one of the slices. Bacon on top of the cheese, and spread the soft side of the other toast with maple syrup. Sandwich together, and eat.
SPINACH ARTICHOKE GRILLED CHEESE Ingredients: Makes 2 sandwiches -Fresh spinach, 3 cups chopped -Canned artichoke hearts – about 3 (around 6 ounces) -2 cloves garlic -1 tablespoon olive oil -2 tablespoons sour cream -1 cup shredded cheese (e.g., blend of Mozzarella, Monterrey Jack and Provolone) -4 slices of bread -Kosher salt -Butter or more olive oil
1. Dice 2 cloves garlic. Chop artichokes. Wash and stem spinach, then chop it coarsely.
2. Heat about 1 tablespoon olive oil in skillet. Add garlic, sauté 30 seconds. Then add spinach and a pinch of kosher salt, and sauté for a few minutes until just limp. Add artichokes and sauté for another minute or so until heated through. Drain off liquid from pan. Stir in 2 tablespoons sour cream and another pinch of kosher salt.
4. Spread butter (or olive oil) on one side of 4 bread pieces. Heat a griddle pan to medium high heat. Place 2 pieces of bread on griddle, buttered side down. On each piece, spread some shredded cheese, spinach artichoke filling, some more cheese (½ cup cheese per sandwich), and the other piece of bread. When the bottom bread is browned, flip sandwich and cook until bread is toasted and cheese is melted.