ogether eggs, milk, salt and pepper until frothy. Pour into heated
0 minutes. Stir in cream cheese until melted.
Pour soup
Mix cream cheese, chopped black olives, and mayonnaise in a mixing bowl until well combined.
Fold in shredded pepper Jack cheese until well combined.
Serve with corn chips.
owl, combine the pepper jack cheese, spinach, salt and pepper.
Combine the Cajun
b>pepper jack, cream cheese, garlic, salt, and pepper. Form the the mixture into a ball
acon with a slice of pepper jack cheese.
Bake the chicken for
In a large bowl, stir together cream cheese, Cheddar, sharp Cheddar and Pepper Jack cheeses, onion powder, garlic powder, mayonnaise, and Worcestershire sauce. Cover and refrigerate mixture 1 hour.
Shape mixture into a ball. Roll ball in chopped pecans.
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.
Combine Neufchatel cheese and yogurt, stirring until smooth.
Add Cheddar cheese and next 5 ingredients; stir well.
Cover and chill at least 2 hours.
Shape cheese mixture into a ball. Wrap cheese ball in wax paper and chill.
Combine cereal nuggets and parsley. Roll cheese ball in cereal mixture just before serving. Serve with fat-free crackers.
utter. Add Anaheim pepper paste, pepper Jack cheese, Parmesan cheese, mozzarella cheese, Mexican cheese blend; cook, stirring
br>Combine heavy cream, Mexican cheese, pepper Jack cheese, green chiles, Greek yogurt, flour
igh heat. Add steak, bell pepper, and onion. Cook until steak
Combine cottage cheese, sour cream, pepper Jack cheese, scallions, cilantro, Worcestershire sauce, garlic, cumin, salt, and pepper in a large bowl. Refrigerate for 2 hours to allow flavors to develop.
0 degrees C).
Stir pepper jack cheese, Asiago cheese, onions, and jalapeno peppers
n green chile peppers, Cheddar cheese, pepper Jack cheese, paprika, and salt. Pour mixture
In a food processor, combine the Cheddar cheese, Pepper jack cheese, cream cheese, mayonnaise, thyme, and 1 cup of the onions.
Cover and process until blended.
Stir in remaining onion.
Transfer to a greased baking dish.
Bake, uncovered, at 375 degrees Fahrenheit for 20-25 minutes or until bubbly.
Serve with crackers, day old baguette or French bread.
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.
Mix cream cheese, shredded cheese, and Dijon mustard in a blender or food processor until well blended.
Stir in green chilies.
Place in freezer for 20 minutes so that it is easier to handle and shape.
Remove from freezer and place on wax paper.
Shape into what resembles a pinecone.
Stick the almonds into the cheese ball in rows that completely cover the cheese ball.
Cover and refrigerate for at least 2 hours.
Let the cheese ball stand at room temperature for 15 minutes before serving.
Serve with crackers.
br>In small bowl, toss Pepper Jack Cheese and Green Onion with 1
In a food processor puree, red pepper, cream cheese, Worcestershire, garlic and pepper. Stir in shredded monterey jack and red pepper flakes.
Chop parsley and make into a pile.
Scoop out cheese mixture in as much of a ball shape as possible onto the parsley pile.
Press parsley around the ball and form as you go.
This cheese ball is very soft, don't over handle.
Scoop up with pancake turner and place on a plate.
Serve with crackers.