Skip to navigation.

Flavored Jack

California Pepper Jack and Beef Quesadilla

California Pepper Jack and Beef Quesadilla

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

Pepper Jack and Sun-dried Tomato Frittatas

Pepper Jack and Sun-dried Tomato Frittatas

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

Cheesy California Pizza Bread

Cheesy California Pizza Bread

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

California-Style Chef's Salad

California-Style Chef's Salad

Yields 2 Main Course or 4 First Course Servings

For the dressing:

Monterey Jack and White Bean Dip

Monterey Jack and White Bean Dip

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
Syndicate content