Posts Tagged ‘monterey jack’
Prepare yourself, for an awesomely different looking chicken dish – it’s GREEN!! This is not Dr. Seuss’s green eggs and ham, we’re talking about Cinco de Mayo food!
In addition to the delicious strawberry margarita mix from On The Border, which I used to make the cupcakes I shared yesterday, I also received their Monterey Jack Queso, Medium Salsa, and Guac Blast Tortilla Chips. Did I get your attention with that last item? Because it surely caught my eye when I first saw them. They really are very green and since they taste like guacamole you almost don’t need to dip them in anything. But that didn’t stop me from dipping them into the Monterey Jack Queso… MmMmm.
I decided to have some fun with these products and used the chips as the breading for an oven-fried chicken. It resulted in a fabulously green and festive exterior, which was packed with flavor and crunch to boot. The queso was mixed up with some Greek yogurt (my favorite sour cream substitute), to then be dolloped on top of the cooked chicken along with some salsa and cheese. It’s a full blown Mexican fiesta all on one piece of chicken!
One year ago: Chocolate Chip Cookie Dough Brownies
Two years ago: Butterscotch Truffles
GUACAMOLE TORTILLA CHIP-CRUSTED NACHO CHICKEN
1/4 cup buttermilk
4-4 oz. chicken breasts
1/2 cup finely ground On The Border Guac Blast Tortilla Chips
1/4 cup plain Greek yogurt (or sour cream) (I used 0% plain Chobani)
1/2 cup On The Border Medium Salsa
1/2 cup shredded cheddar cheese
- Preheat oven to 425 degrees. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Set aside.
- Place buttermilk in a shallow dish. Add chicken to buttermilk, turning to coat.
- Place ground chips in another shallow dish. Remove chicken from buttermilk mixture; discard buttermilk mixture. Dredge chicken in ground chips, pressing slightly and turning to coat.
- Arrange chicken on rack; coat chicken with cooking spray. Bake for 13 minutes or until chicken is done.
- While the chicken cooks, combine the Greek yogurt and Monterey jack Queso in a small bowl. When the chicken is done, top with queso mixture, followed by salsa and shredded cheese. Put back in the oven until the cheese starts to melt; about 1-2 minutes.
Disclosure: I was provided with complimentary On The Border products by Truco Enterprises. I was not compensated for this post. All thoughts and opinions are my own.
One cajun mac and cheese has been seen on here already, and despite being incredibly similar to the one today I had to post it as well because it was good enough to not care. Besides, this one is made with chicken instead of sausage!
Stovetop mac and cheese is my favorite kind because it is always extra creamy compared to the baked versions I have had. I once even made one so creamy it should’ve been illegal. But I do appreciate the crunchy tops they tend to get after being baked. I suppose a little trip under a broiler with a crumb topping would give me the best of both worlds, but that little idea will be saved for another day because it did not occur to me until just now while writing this post.
One year ago: Pumpkin Biscoff Cream Cheese Bread
STOVETOP CAJUN CHICKEN MAC AND CHEESE
8 oz. dry penne or macaroni pasta
1 cup shredded or chopped cooked chicken
2-1/2 tsp Cajun seasoning
1-1/2 Tbsp unsalted butter
1 green bell pepper, small diced
2 cloves garlic, minced
1-1/2 Tbsp flour
2 cups milk
8 oz. freshly grated sharp cheddar cheese
2 oz. freshly shredded monterey jack cheese
1/2 tsp dry mustard
- Cook the pasta in boiling salted water according to package directions. Drain and set aside.
- Toss the cooked chicken with 1 teaspoon Cajun seasoning. Set aside.
- Melt the butter in a large sauce pot over medium high heat. Add the green bell pepper and garlic and saute briefly—about two minutes. Add the flour and stir constantly until it starts to turn a dark golden color. This will take about three minutes or so.
- When the roux starts to turn brown, add the milk and keep stirring. Cook, while stirring, for about five minutes or until the sauce starts to get thick. Add the cheeses and mix to melt.
- Add the remaining teaspoon and a half of Cajun seasoning, as well as the dry mustard, to the cheese sauce and mix well. Then, add the chicken and cooked noodles. Toss to coat and serve.
Source: Adapted slightly from Eat, Live, Run
Remember when I told you all the good things about The Laughing Cow’s Smooth Sensations Cream Cheese Spread? Well here are the waffles I made using the garden vegetable variety! They reminded me of the bacon-corn fritters I made, but with a lot more going on.
Vegetable Cream Cheese + Whole Wheat + Bacon + Corn + Onions + Cheese = Savory waffle overload! They are basically manly waffles. Man-waffles. Maffles maybe? Oh who am I kidding I am a woman and these waffles were definitely meant for my belly. Back off men.
GARDEN VEGETABLE CREAM CHEESE, CORN, AND BACON WAFFLES
Makes 8 waffles (depending on you waffle iron size)
8 slices uncooked bacon, chopped
1/3 cup chopped onion
1 cup all-purpose flour
3/4 cup 100% whole wheat flour
2 Tbsp chopped fresh chives
1 Tbsp baking powder
1/2 tsp salt
1/8 tsp cayenne pepper
3 oz. Laughing Cow garden vegetable cream cheese spread, room temperature
2 eggs, separated
1-1/2 cups milk
2 Tbsp vegetable oil
1 cup fresh, frozen, or canned corn kernels
1/2 cup shredded Monterey jack cheese
- In a medium skillet, cook the bacon pieces until they begin to brown. Add the onion and continue to cook until the bacon is crisp and the onion is softened. Scoop out a heaping tablespoon of the bacon mixture for topping upon serving and set it aside.
- While the bacon is cooking, sift together the flour, chives, baking powder, salt, and cayenne pepper in a medium bowl. Set aside.
- In a large bowl, mix the cream cheese and 2 egg yolks together until smooth; stir in milk, and vegetable oil. Add the dry ingredients and stir just until combined. In a separate medium bowl, beat 2 egg whites until stiff peaks form and then fold them gently into the batter (don’t over mix). Cook in waffle iron.
- Serve topped with a sprinkle of the reserved bacon/onion and a good dose of warm maple syrup.
Did you ever try the cream cheese chicken enchiladas I posted? They are the #1 most viewed recipe on this blog of mine, so it seems as though you should if you have not yet. But before I send you away, focus on this new enchilada recipe I am sharing with you today. It is another deliciously creamy enchilada, but this one is packed with avocado and some spicy serrano pepper! Do you think it could be a serious contender for the future #1 spot? I certainly enjoyed it and the leftovers .
If you are not into spicy things, seed the serrano pepper or use a jalapeno (which is less spicy), and use mild salsa verde instead of medium. I think these could also be prepared ahead of time, but I did not try it out for myself yet.
SPICY AVOCADO CHICKEN ENCHILADAS
1 Tbsp unsalted butter
1 serrano pepper, minced (remove seeds for less heat)
2 garlic cloves, minced
1 Tbsp flour
1 cup chicken stock
1 tsp cumin
1/4 tsp salt
1/4 tsp fresh ground pepper
1/4 cup chopped cilantro (plus more for garnish if desired)
1 cup medium salsa verde
1/2 cup fat free plain Greek yogurt (such as 0% Chobani)
3 cups chopped cooked chicken breasts (about 4 breasts)
8 oz. Monterrey Jack cheese, shredded & divided
1 small yellow onion, chopped
3 avocados, peeled and chopped
8-10 whole grain flour tortillas
Preheat oven to 375 degrees.
In a medium sauce pan, melt butter over medium-high heat. Saute serrano pepper and garlic, for 1 minute. Stir in flour, constantly stirring, and cook for 2 minutes. Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil. Once boiling, whisk in the sour cream, salsa verde and cilantro. Remove from heat.
Grease a 9×13 baking dish. Add 3/4 cup sauce to the bottom of the pan. In a large bowl, combine chicken, 3/4 of the shredded Monterrey Jack cheese, onion and avocado. Place mixture into the center of each tortilla and roll, placing seam-side down in the dish. Pour the remaining sauce over the enchiladas. Top with leftover cheese and bake for 15-20 minutes or until bubbling and lightly brown on top. Serve immediately garnished with cilantro.
Source: Adapted slightly from The Novice Chef.
Quick announcement before getting to my post today - I AM A “SO YOU WANNA BE A CAKESPY” CONTEST FINALIST!
The Grand Prize is a trip for two to CakeSpy headquarters in Seattle and a visit to one of CakeSpy’s favorite bakeries for an afternoon of sweet treats. Other prizes include original signed CakeSpy artwork, CakeSpy goodies such as unicorn socks, and signed copies of CakeSpy Presents.
It would be super awesome of you to vote for me by either liking my entry on Facebook and Flickr, or leaving a comment on CakeSpy’s post saying my Funfetti Truffle Chocolate Cupcakes are your favorite!
Moving onto less sugar-filled things. Don’t you love spinach artichoke dip? How about if I made that into a pasta entree? If so, head over to Duchess of Fork to see my guest post today!
SPINACH ARTICHOKE PASTA
One year ago: Stuffed Jalapeno Chicken Rolls
Spinach artichoke dip is delicious. But I’ve always been afraid to make it because I was convinced it couldn’t possibly be as good as when you order it at the restaurant. Mostly because I know it’s one of the most unhealthy dips to order out and I would end up trying to healthify it, which when it comes to fatty creamy things doesn’t always work out.
Yes I did healthify this dip. I used Greek yogurt instead of sour cream and mayo, and I didn’t notice for one second. Although it didn’t turn out as creamy as I has hoped it was still spot on for flavor. I may have added more garlic than some may enjoy (doubled from the original recipe), but I brought this dip to a clothing swap and no one said a thing about the garlic being too heavy.
SPINACH ARTICHOKE DIP
Yields 12 servings
1-14 oz. can artichoke hearts, drained and finely chopped
1-10 oz. package frozen chopped spinach, thawed and drained
1-1/2 cups finely shredded or grated Parmesan cheese, divided
1-1/2 cups shredded Monterey Jack cheese, divided
4 oz. reduced fat cream cheese, softened
1 cup nonfat Greek yogurt
4 garlic cloves, finely minced
Crushed red pepper flakes, to taste (optional)
- Preheat the oven to 350 degrees. Press the excess moisture from the spinach.
- Combine the artichokes, spinach, 1-1/4 cups of Parmesan cheese, 1-1/4 cups of Monterey Jack cheese, cream cheese, Greek yogurt, and garlic in a bowl and mix well.
- Spoon the artichoke mixture into a 1-1/2-quart baking dish. Sprinkle the remaining Monterey Jack and Parmesan cheeses on top, and then sprinkle with red pepper flakes, if desired. Bake for 30 minutes. Serve warm with tortilla or pita chips, crackers or vegetables.
Source: Adapted from Brown Eyed Baker
Guess what? I have money in my bank account again (for now)! First thing I bought? The ingredients for this meal and my shopping list consisted of: cream cheese, enchilada sauce, green chiles, scallions, and tortillas. Yes, that was all I had to buy. I never realized until the past two weeks how stocked my kitchen is before going to the grocery store. And how many different and delicious things I could make without leaving home.
But regardless of what your pantry looks like, buy whatever ingredients you do not already have and make this. Very easy to prepare and it cooked while I got ready to meet up with friends for drinks. I definitely took a moment to slow down and enjoy this delicious thing that I put on my plate before going off into the night with a full and happy belly!
5 oz. reduced fat cream cheese, softened
1/4 cup light sour cream
10 oz. can of enchilada sauce
1 cup shredded cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
2 cups cooked shredded chicken
1 cup frozen corn kernels, thawed (canned corn works just fine, but drain it first)
4 oz. can diced green chiles
1/2 tsp chili powder
1/4 tsp cumin
Salt and pepper
4 scallions, thinly sliced
8 (8-inch) whole wheat tortillas
- Preheat the oven to 325 degrees. Spray a 9×13 dish with cooking spray.
- In the bowl of your mixer cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of cheese.
- In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the scallions. Add the chicken mixture to the cheese mixture and combine well.
- Spread about half of the remaining enchilada sauce in the bottom of the baking dish.
- Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam down. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese. Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions and serve.
Source: Buns In My Oven
Cheese. It’s the one thing I have several different kinds of in my fridge at all times. Sometimes I sit back and think it might be gross how much cheese I go through… I really should join the Cheese of the Month Club. How fun would that be? Coming up with different recipes using all kinds of cheese. Mmm it would be heavenly.
Speaking of heavenly, this mac and cheese by Jessica from How Sweet It Is has a Mexican twist. And since I’m a sucker for any variation of mac and cheese, my daily question of “What do I want for dinner?” was easily answered. I even mixed up a quick guacamole to eat along side. I was tempted to mix it in, but decided against it. This Mexican mac and cheese wasn’t missing anything!
2 boneless, skinless chicken breasts, cooked and shredded
2 cups dry whole wheat elbow noodles
1/2 cup red onion, chopped
1/2 cup green pepper, chopped
1/2 cup red pepper, chopped
1/2 cup corn (frozen is fine, just thaw and dry) <– I used frozen
3 garlic cloves, minced
1 Tbsp olive oil
1/2 Tbsp cumin
1 tsp chili powder
Pinch of cayenne pepper
1 Tbsp butter
1 Tbsp flour
2 cups milk
1 cup grated Monterey jack cheese
1-1/2 cups grated sharp cheddar cheese
1/4 cup grated Parmesan cheese
1/2 cup reduced fat sour cream
Salt and pepper
1/4 cup Panko bread crumbs
Cilantro for garnish (I used dried and put on before baking)
- Preheat oven to 350 degrees. Prepare pasta water, bring to a boil, and cook noodles.
- While noodles are cooking, heat a skillet on medium heat and add olive oil. Add onions and peppers and saute until soft, about 5-6 minutes. Add garlic and corn and cook for another minute. Add shredded chicken and cumin, chili and cayenne, mixing to combine. Turn heat down to low. [Whenever pasta is done, just make sure to drain it and add it to the chicken/pepper mix.]
- Heat a small saucepan on medium heat and add butter. Once butter is sizzling, add flour and whisk to create a roux. Cook flour mixture for about 1-2 minutes, whisking continuously. Add milk and turn heat down medium-low. Add cheeses and stir, allowing cheese to melt and and sauce to thicken. It will take about 5-8 minutes for sauce to thicken – keep and eye on it and stir every minute or so to ensure the bottom is not burning. Once sauce is thick, add it to the chicken and pasta and mix to combine. Stir in sour cream and salt and pepper to taste.
- Spray a 2-1/2 quart baking dish and add mac and cheese. Top with bread crumbs, cilantro and additional cheese if desired. Bake for 20 minutes, or until cheese is golden (I broiled mine for 5 minutes at the end to get the Panko bread crumbs extra toasty).
Source: Adapted slightly from How Sweet It Is