Heat butter in a saucepan over medium-high heat; whisk flour into melted butter until smooth. Slowly pour milk into flour mixture; bring to a boil. Reduce heat to low and stir in onion powder and garlic powder; simmer for 2 minutes. Add Monterey Jack cheese while stirring constantly until melted, about 5 more minutes.
Cut the loaf of French bread in half lengthwise.
Then generously spread the Parkay on both pieces of French bread. Next, put a layer of Miracle Whip.
Finish with the shredded Monterey Jack cheese.
Bake at 300\u00b0 for 20 to 30 minutes.
Don't let cheese get brown, but you want the bread to get crisp.
Combine Monterey Jack cheeses, Miracle Whip, margarine, green onions, garlic powder and black pepper; mix thoroughly.
Split bread loaf lengthwise; spread cut surface of both halves with cheese mixture.
Place on cookie sheet; bake at 400\u00b0 until bubbly and slightly brown.
Cut into serving pieces.
Serve hot.
Cut Monterey Jack cheese into 6 equal pieces measuring
Mix Italian Dressing packet with vinegar, water and oil.
Shake well and set side.
Cut Monterey Jack Cheese into chunks and place in a blender a few at a time.
Pulse and crumble cheese, dump into a medium size bowl.
Repeat until all cheese is crumbled.
Add chopped cilantro, tomatoes, scallions and can of chili's.
Add in prepared Italian Dressing.
Mix well and chill for at least an hour.
Served best with Hint of Lime Tortilla chips.
Preheat oven to 375 degree F. In large bowl, with wire whisk, beat eggs, milk, thyme, salt, pepper, and nutmeg until blended.
With rubber spatula, stir in spinach, Monterey Jack cheese, and bread cubes.
Pour mixture into lightly greased 13\" by 9\" ceramic or glass baking dish.
Bake bread pudding until browned and puffed, and knife inserted in center comes out clean, 20 to 25 minutes.
Remove from oven; let stand 5 minutes before serving.
Cut chiles into thin strips, set aside.
In medium skillet, heat butter. Add onion and cook until softened. Stir in chiles and top with Monterey Jack cheese.
Cover, reduce heat to low, and cook for about 2 minutes or until cheese melts.
Spoon chile mixture into tortillas, fold into tacos and serve.
ow heat Add cheese, except 1/2 cup Montery Jack for topping
/2 cups of Monterey Cheese, cilantro, salt, ricotta cheese, chiles, and egg
lice cheddar and 1 slice Monterey jack cheese in each cut; sprinkle with
Beat eggs and milk together.
Add green chilies and mix well. Add grated Swiss and cheddar cheeses.
Pour into 8x9-inch square pyrex dish.
Sprinkle monterey jack cheese on top.
Bake at 350\u00b0 for 30 mins. or until bubbly and brown on top.
Serve with crackers.
Combine cream cheese, preserves, onion and jalapeno together until creamy.
Chill for 1 hour.
Roll into a ball and cover with Monterey Jack Cheese.
Place on decorative plate and serve with assorted crackers.
ream, spinach and artichoke hearts, Monterey Jack cheese and Tabasco sauce and stir
To make 1 quesadilla, spread 2 teaspoons Ricotta over tortilla.
Sprinkle with heaping tablespoonful Monterey Jack cheese and 2 teaspoons diced chilies.
Top with 1 tortilla. Repeat to make 2 more quesadillas.
Upon removal of stems and seeds, stuff with finely grated Monterey Jack cheese.
Make dough with Cheddar cheese, Bisquick and sausage (works best if you use your hands to make dough
stick together).
Pinch enough dough to wrap each stuffed pepper.
Roll in the Shake 'n Bake and place on cookie sheet.
Put in refrigerator for a few hours or overnight.
Bake at 425\u00b0 for 20 minutes.
Makes about 24.
If peppers are large, cut them to your preferred size.
The original recipe specified Willamettte Valley Cheese Company's Eola Jack, Rogue Creamery
egrees C).
Mix cream cheese with 2 cups salsa and
tir cooked macaroni, ham, Monterey Jack cheese, hot pepper Jack cheese, and 2 ounces sharp
pepper, paprika and Monterey Jack cheese. Whisk until the cheese is melted. The sauce
garlic, green onions, cream cheese, and monterey jack cheese in large bowl.
Place