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Monterey Jack

The Havana

1 pasilla pepper, stemmed and seeded

2 tablespoons California butter, softened

8 (1/2-inch thick) slices rustic French bread, cut on the diagonal to make slightly larger

4 to 6 oz. California Monterey Jack cheese, thinly sliced

4 oz. thinly sliced ham

California Chopped Salad

1/3 cup low-fat California yogurt

2 ounces finely grated aged California Asiago

2 tablespoons minced basil (6 large basil leaves)

2 tablespoons white wine vinegar

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 cups diced, trimmed fennel (3 small fennel bulbs)

1 1/2 cups diced seeded peeled cucumber (1 large cucumber)

1 1/2 cups diced yellow squash (1 medium yellow squash)

1 cup halved small seedless red grapes

4 ounces diced California Monterey Jack (1 cup)

Monterey Jack with Apricots, Honey and Mint

Monterey Jack with Apricots, Honey and Mint

Yields 4 Servings

  • 20 whole dried apricots
  • 3 tablespoons honey, plus additional for drizzling over cheese
  • 2 tablespoons water
  • 2 tablespoons julienned fresh mint leaves
  • 8 1 1/2-ounce triangular slices California Monterey Jack cheese

Great White Pizza

Great White Pizza

Yields 1 Pizza

Dough and Cheese

  • 12"-14" pizza crust
  • 1 1/2 cups (6 ounces) California Mozzarella, shredded
  • 1 1/2 cups (6 ounces) California Monterey Jack, shredded

Pizza Pantry Ingredients

Tangy Barbecue Pizza

Tangy Barbecue Pizza

Yields 1 Pizza

Dough and Cheese

  • 12"-14" pizza crust
  • 2 cups (8 ounces) California Monterey Jack or California Cheddar, shredded

Pizza Pantry Ingredients

Green Chile Bread Puddings with Avocado Salsa

Yields 12 servings, Avocado Salsa makes about 2 cups.

  • 5 large eggs
  • 1 cup whole milk
  • 2/3 cup heavy cream
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 3/4 cup (2 1/2 ounces) loosely packed coarsely shredded sharp Cheddar cheese

California Cheese Migas

California Cheese Migas

Yields 4 Entreé Servings

  • 6 eggs
  • 2 tablespoons salsa
  • 2 tablespoons olive oil or butter
  • 3 corn tortillas, cut into strips (or 12-16 tortilla chips, broken)
  • 1/2 medium onion, diced (about 1 cup)
  • 3 tablespoons canned diced green chiles
  • 1/2 cup canned chopped tomatoes, drained well
  • 1 teaspoon ground cumin
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