Yields 4 Servings

• 8 (8-inch) flour tortillas
• 4 cups (about 16 ounces) coarsely grated California Pepper Jack
• 2 cans (3 ounces) sliced mushrooms, drained
• 8 ounces thick-sliced roast beef, cut into thin strips
• 1 medium green bell pepper, seeded and chopped
• Salt and freshly ground black pepper

Yields 6-8 Main Course Servings

For the casserole:

Yields 6 Ramekins or One 10-inch Baking Dish

• 8 large eggs
• 2 tablespoons sun-dried tomato pesto, or about 6 sun-dried tomatoes in oil, rinsed and chopped
• 1/2 teaspoon salt
• Freshly ground pepper to taste
• 8 ounces Pepper Jack cheese, grated
• 1/2 cup heavy cream

Yields 8 Servings

• 1/2 pound hot Italian sausage
• 1/4 cup mayonnaise
• 2 tablespoons prepared Dijon mustard
• 1 small clove garlic, minced
• 1-pound long loaf of French bread, halved lengthwise
• 1 bunch green onions, thinly sliced, including some of the green part

Yields 2 Main Course or 4 First Course Servings

For the dressing:

Yield: 4 Entrée Servings

For Dressing:

22 appetizer-sized servings (about 3 1/4 cups)

• 2 (15-ounce) cans white beans (cannellini or Great Northern), drained and rinsed
• 3/4 cup chicken or vegetable stock
• 1 cup (4 ounces) pre-shredded or grated California Monterey Jack, or substitute a flavored variety such as California Pepper Jack
• 2 tablespoons sour cream