Food recipes
Cheddar Jack cheese
Cheddar Jack cheese
Ingredients:
½ cup shredded cheddar cheese
½ cup shredded Monterey Jack
Directions:
cheese
1 cup diced tomatoes (about 2
tomatoes)
4 teaspoons minced cilantro
1. The chicken will need to marinate for 2 hours, so we’ll get that going
first.To ensure that the chicken breasts cook evenly, pound the fat end of the
chicken fillets with a kitchen mallet. Whisk the marinade ingredients
together in a medium bowl, and then pour it over the chicken in a zip-top
plastic bag. Park the bag in your refrigerator for 2 to 2½ hours.
2. While the chicken marinates you’ll have plenty of time to make the corn
relish, dressings, and crispy tortilla strips.To make the corn relish, simply
combine all of the ingredients in a medium bowl, then cover and chill.
3. Make the chipotle-ranch drizzle by combining ground chipotle pepper
with Hidden Valley or your favorite ranch dressing—you can even use low-
fat ranch dressing, if you like.
4. Make the citrus-balsamic vinaigrette by combining all the ingredients in a
blender on medium speed for 30 seconds or until thick. Cover and chill.
5. Make the crispy tortilla strips by slicing 6 corn tortillas into thin strips.
Heat oil in a medium saucepan over medium heat until 1 strip dropped into
the oil bubbles and fries to a crunchy golden brown in about a minute. When
the oil is hot, fry the tortilla strips in batches until crispy, and then drain on
paper towels.
6. When the chicken has marinated for a couple hours, preheat the barbecue
grill to high. Arrange the chicken breasts on a plate and coat them with a
little oil so they won’t stick to the grill. When your grill is hot, cook the
chicken for 5 to 6 minutes per side, until done.
7. As the chicken cooks, make the quesadillas by heating a medium sauté
pan over medium/low heat. Combine 1 cup shredded cheddar cheese and 1
cup Monterey Jack cheese, then spread ½ cup of this cheese blend on top of
a flour tortilla. Cover with another tortilla. Melt some butter into the sauté
pan, then brown the quesadilla for 1 minute on each side or until light
brown. Repeat for the other 3 quesadillas, and then slice each quesadilla
into quarters with a knife or pizza wheel.
8. Build each salad by combining 2 cups iceberg lettuce with 2 cups
romaine lettuce and arranging the greens on a large serving plate. Sprinkle
the lettuce with about ½ cup of the crispy tortilla strips. Spoon ⅓ cup of
corn relish on next. Slice each grilled chicken breast into thin strips and
arrange the chicken on the corn relish, followed by about ¼ cup of the
cheddar- Jack cheese blend. Arrange ¼ cup of diced tomato on next, with 1
Ingredients:
½ cup shredded cheddar cheese
½ cup shredded Monterey Jack
Directions:
cheese
1 cup diced tomatoes (about 2
tomatoes)
4 teaspoons minced cilantro
1. The chicken will need to marinate for 2 hours, so we’ll get that going
first.To ensure that the chicken breasts cook evenly, pound the fat end of the
chicken fillets with a kitchen mallet. Whisk the marinade ingredients
together in a medium bowl, and then pour it over the chicken in a zip-top
plastic bag. Park the bag in your refrigerator for 2 to 2½ hours.
2. While the chicken marinates you’ll have plenty of time to make the corn
relish, dressings, and crispy tortilla strips.To make the corn relish, simply
combine all of the ingredients in a medium bowl, then cover and chill.
3. Make the chipotle-ranch drizzle by combining ground chipotle pepper
with Hidden Valley or your favorite ranch dressing—you can even use low-
fat ranch dressing, if you like.
4. Make the citrus-balsamic vinaigrette by combining all the ingredients in a
blender on medium speed for 30 seconds or until thick. Cover and chill.
5. Make the crispy tortilla strips by slicing 6 corn tortillas into thin strips.
Heat oil in a medium saucepan over medium heat until 1 strip dropped into
the oil bubbles and fries to a crunchy golden brown in about a minute. When
the oil is hot, fry the tortilla strips in batches until crispy, and then drain on
paper towels.
6. When the chicken has marinated for a couple hours, preheat the barbecue
grill to high. Arrange the chicken breasts on a plate and coat them with a
little oil so they won’t stick to the grill. When your grill is hot, cook the
chicken for 5 to 6 minutes per side, until done.
7. As the chicken cooks, make the quesadillas by heating a medium sauté
pan over medium/low heat. Combine 1 cup shredded cheddar cheese and 1
cup Monterey Jack cheese, then spread ½ cup of this cheese blend on top of
a flour tortilla. Cover with another tortilla. Melt some butter into the sauté
pan, then brown the quesadilla for 1 minute on each side or until light
brown. Repeat for the other 3 quesadillas, and then slice each quesadilla
into quarters with a knife or pizza wheel.
8. Build each salad by combining 2 cups iceberg lettuce with 2 cups
romaine lettuce and arranging the greens on a large serving plate. Sprinkle
the lettuce with about ½ cup of the crispy tortilla strips. Spoon ⅓ cup of
corn relish on next. Slice each grilled chicken breast into thin strips and
arrange the chicken on the corn relish, followed by about ¼ cup of the
cheddar- Jack cheese blend. Arrange ¼ cup of diced tomato on next, with 1
Printed from https://recipe.bluelayer.org/recipe/74533/cheddar-jack-cheese