456 pepper jack recipes

Spicy beef back ribs grilled low and slow with indirect heat, then brushed with a tangy ketchup, lemon and hot pepper glaze. Smoky, tender, and built for charcoal grills and backyard cookouts.

Sweet-sour barbecued ribs with a honey-ketchup glaze, Worcestershire, and lemon juice. Charcoal-grilled back ribs basted with a sticky, tangy homemade sauce.

Tuna and olive spaghetti tossed with marinara, garlic, Greek olives, and Italian oil-packed tuna. Pantry pasta ready in 25 minutes.

Caribbean-style baby back ribs marinated in a from-scratch sofrito with annatto oil, cilantro, Anaheim chile, guava jelly, and coffee liqueur. Baked low and slow until tender.

Rotisserie baby back ribs slow-cooked over coals and basted with a homemade tomato-brown sugar BBQ sauce, finished with hickory smoke. Spit-roasted for an hour until fall-off-the-bone tender.

Hickory-smoked pork ribs marinated in cider vinegar and garlic salt, grilled over charcoal, then dunked in a warm BBQ-and-steak sauce with molasses. Backyard classic.

Classic roast meat loaf with oats, sharp cheese, and savory herbs, topped with a ketchup-brown sugar glaze. Molded free-form and baked for a caramelized crust on all sides.

Tuna lemon and caper pasta tossed with Italian oil-packed tuna, extra-virgin olive oil, garlic, parsley, and lemon zest. A no-cook pantry sauce ready while the pasta boils.

Italian oil-packed tuna blitzed with mascarpone, kalamata olives, capers, anchovy paste, and lemon zest into a luxurious tapenade spread. Pile it on grilled crostini for a cocktail party appetizer that disappears fast.

A wonderfully soft and easy bread machine recipe infused with refried beans and sharp cheddar cheese, lightly spiced with chili powder and garlic. Ideal as a side for Mexican dishes or a hearty addictive snack.

Delicious quesadillas are made with black beans and avocado.

A souped up version of Mexican chicken enchiladas that's prefect to celebrate Cinco de Mayo.

Turned out well, quick and easy to make. I used pepper jack cheese instead of fontina. Try adding some white wine to the skillet you used to brown the chicken breasts to deglaze the pan to gather up those tasty brown bits and serve with the resulting jus.

Simple dish made with fresh corn, tomatoes and brown rice, and well seasoned with dried herbs, fresh cilantro and salsa!

Flour tortillas loaded with spicy chorizo, soft scrambled eggs, bell pepper, and melty colby-Jack cheese, baked golden and served with guacamole and fresh salsa. Weekend breakfast, Texas-style.

A quick and scrumptious quiche made with mixed vegetables and cheeses.