Mix Velveeta and jalapeno cheese thoroughly.
Roll out thin on a flat surface covered with waxed paper.
Mix cream cheese, bell pepper, jalapeno pepper, green onions, and nuts.
Pat or roll out onto first layer of cheese.
Roll up into log.
Cut into small logs and wrap in plastic wrap.
Chill, slice and serve on crackers. Refrigerates well and can be frozen.
Cool, peel and slice potatoes.
Layer in baking dish.
Layer sliced onion and thin slices of bell pepper.
Add salt and pepper. Melt and blend flour and butter.
Cook until bubbling.
Add milk. Cook until thick.
Add garlic and jalapeno cheese.
Pour over layers forming a top layer.
Bake at 350\u00b0 for 40 to 45 minutes.
In a 9 x 13-inch casserole dish, layer softened cream cheese, chili (drain off fat), Monterey Jack cheese and jalapeno cheese. Bake at 350\u00b0 for 20 minutes. Serve with taco chips, corn chips, etc.
In a double boiler, melt a roll of jalapeno cheese with a can of chili with beans.
Serve with corn chips.
Cook grits in boiling water; add butter, cheese and onion. Stir until cheese and butter melts.
Fold eggs into mixture.
Pour into large well-greased casserole.
Bake at 300 degrees for 1 hour or until mixture is set.
Heat garlic cheese, jalapeno cheese, mushroom soup and Worcestershire sauce.
Add broccoli.
Serve warm.
Add grits to boiling water and boil until very thick.
Combine margarine and cheese until melted.
Add beaten eggs and stir.
Add green chilies.
Pour into greased casserole and sprinkle with paprika.
Bake 1 hour at 250\u00b0 until thick.
Cook spinach, drain well and reserve liquor.
Melt butter, add flour, onion, milk, reserved spinach liquor, seasonings and cheese.
Stir until smooth and cheese is melted.
Put spinach in bottom of buttered casserole and cover with sauce.
Top with buttered cracker crumbs and bake at 350 degrees for 20 minutes.
Melt butter with olive oil in medium pot.
Add onions, garlic, and chopped jalapenos. Saute until onions are softened.
Add chicken broth and milk; bring to a boil.
Add grits, lower heat and stir constantly with a whisk for three to five minutes until cooked.
Add Velveeta and pepper jack cheese. Cook until cheese is melted and well blended.
If grits are too thick, add a little milk to loosen them up.
Serve immediately.
Bring the stock to a boil over medium heat.
Add in half-and-half, and bring back to a boil.
Whisk in grits, reduce heat to low, and cook for 10-15 minutes until creamy, stirring occasionally.
Add chopped jalapenos, and let cook for 5 more minutes.
Turn off heat, add in cheese, and stir till melted and incorporated.
Note: Salt needed will vary depending on stock used.
ixing bowl, place softened cream cheese, shredded Monterrey, Cheddar, deseeded
Spray bottom of 9 1/2 x 13-inch baking pan with Pam cooking spray. Line bottom of pan with jalapeno slices to taste. (May use slices of black or green olives or crumbled bacon instead.) Layer grated Cheddar cheese and Monterey Jack cheese over jalapeno peppers. Beat eggs and pour over. Bake at 350\u00b0 for 30 minutes or until inserted knife comes out clean. Cut into small squares and serve as an appetizer. Serve warm.
Preheat oven to 350F and spray 8x8 pan with nonstick cooking spray.
Cover bottom of pan with chopped jalapenos.
Cover jalapenos with grated cheese.
Beat eggs and pour over cheese.
Bake for 30 minutes and let set 15 minutes.
Cut into 2\" squares and serve warm.
Mix cheeses and jalapeno and put into a 9x13 greased pan.
Mix the egg, milk, and flour and pour on top.
Bake at 350 for 35 minutes.
You can use more or less jalapeno according to your taste or you can even use green chilis if you prefer.
Preheat an oven to 350 degrees F (175 degrees C).
Combine jalapeno peppers, Parmesan cheese, Cheddar cheese, mayonnaise, and green chilies in a bowl. Cut the top off of the sourdough bread and hollow out the center to create a bowl. Fill the bread bowl with the jalapeno mixture.
Bake in the preheated oven for 30 minutes.
Sprinkle jalapeno pepper in a greased 1-quart ring mold (or 9-inch pan with glass in center).
Spread grated cheese over peppers.
Beat eggs until foamy.
Pour over cheese.
Microwave on High for 6 minutes, rotating every 2 minutes.
Turn out immediately.
Enjoy!
Mix together grated cheese, sausage and Bisquick. Knead until well mixed. Stuff jalapenos with jalapeno cheese. Roll out dough and cover each jalapeno. Deep-fry until golden brown.
Stir pepper jack cheese, Asiago cheese, onions, and jalapeno peppers together in
Combine cream cheese, jalapeno peppers, Cheddar cheese, and 1/4 cup walnuts in a bowl; mix well. Divide cheese mixture in half and shape into balls or logs.
Roll balls in remaining 2 cups walnuts until well coated. Cover and refrigerate cheese balls until firm, 3 hours to overnight.
Remove seeds and chop jalapeno pepper.
Stir together all ingredients.
Place in a buttered 9x13-inch pan.