Cheese Javelina Recipes

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CHEESE JAVELINA



Cheese Javelina image

If you like cheese with your eggs, then this is a good breakfast casserole to make. The recipe can easily be cut in half. Use a 9 inch square pan and cook appromimately 30 minutes. This is such a good meal for anytime of day and tastes great too!

Provided by Juenessa

Categories     Breakfast

Time 1h20m

Yield 1 breakfast casserole

Number Of Ingredients 5

2 lbs grated cheese
1 (7 ounce) can chopped green chilies
1 lb cooked crumbled bacon
1 large onion, chopped
1 dozen egg

Steps:

  • Mix cheese, green chilies, bacon and onion.
  • Pour into 9 X 13 casserole dish.
  • Beat eggs.
  • Pour over cheese mixture (The eggs will virtually disappear into this).
  • Bake at 350 degrees for 45 minutes to 1 hour.

HEAVENLY JALAPENO CHEESE DIP



Heavenly Jalapeno Cheese Dip image

Everytime I make this for a social event, I end up writing the recipe down for at least 6 people! This is soooo fantastic and easy!! I ripped it out of a Carolina Country magazine about a year ago and have made it a zillion times!

Provided by taratee

Categories     Spreads

Time 30m

Yield 5-8 serving(s)

Number Of Ingredients 7

8 ounces cream cheese, softened
1/2 cup mayonnaise
4 ounces Velveeta cheese, diced
3 jalapeno peppers, seeded and diced
12 Ritz crackers, crushed
1 tablespoon melted butter
1 scallion, diced

Steps:

  • With a hand held mixer, beat the cream cheese and mayo in a medium bowl until they are thoroughly whipped up together.There is just something about using a mixer that is way better than mixing it by hand.
  • Fold in the velveeta and jalapenos .
  • Spread all this goodness into a pie plate.
  • Mix crackers and butter in a separate bowl and sprinkle on top.
  • Bake at 350 for about 20min.
  • Top with scallions and serve with whatever you like, for it is merely a vehicle to shove this cheesy delight into your face. We use the rest of the Ritz crackers. You had to buy them anyway, right?

Nutrition Facts : Calories 377.6, Fat 32.5, SaturatedFat 15, Cholesterol 80.1, Sodium 739.6, Carbohydrate 15.5, Fiber 0.5, Sugar 5.8, Protein 7.3

JALAPENO CREAM CHEESE CHICKEN ENCHILADAS



Jalapeno Cream Cheese Chicken Enchiladas image

One of my favorite local Mexican restaurants serves a dish with jalapeno cream cheese and shredded chicken that is to die for. I had been experimenting with dishes that contained those two ingredients and came up with this!! It is absolutely to die for and I get nothing but rave reviews from people who try it! Give it a whirl... I promise your taste buds won't regret it. :-)

Provided by baumanns

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h40m

Yield 7

Number Of Ingredients 16

3 skinless, boneless chicken breast halves
1 teaspoon cayenne pepper
½ teaspoon garlic powder
salt and ground black pepper to taste
2 tablespoons butter
1 large onion, minced
2 jalapeno peppers, seeded and minced (wear gloves)
1 (8 ounce) package cream cheese
1 tablespoon garlic powder
½ teaspoon cayenne pepper
½ teaspoon paprika
½ teaspoon chili powder
½ teaspoon ground cumin
1 (28 ounce) can green enchilada sauce
7 flour tortillas
8 ounces shredded Monterey Jack cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Season chicken breasts with 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, salt, and black pepper. Place into a baking dish.
  • Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 45 minutes. Allow chicken to cool, and shred with 2 forks. Set chicken aside.
  • Heat butter in a large nonstick skillet over medium heat, and cook the onion and jalapenos until the onion is translucent, about 5 minutes; stir in the cream cheese in chunks, and allow cream cheese to melt and soften. Stir in cream cheese, garlic powder, cayenne pepper, paprika, chili powder, and cumin. Mix in the cooked chicken meat; remove from heat.
  • Pour half the green enchilada sauce into the bottom of a 9x13-inch baking dish. Lay tortillas out onto a work surface, and place chicken mixture in a line down the center of each tortilla; sprinkle with about 1 tablespoon of Monterey Jack cheese per tortilla. Roll up the tortillas, and place into the sauce in the dish, seam sides down; pour the remaining sauce over the enchiladas. Sprinkle remaining 4 ounces of Monterey Jack cheese over the top.
  • Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted, 30 to 35 minutes.

Nutrition Facts : Calories 583.5 calories, Carbohydrate 38.4 g, Cholesterol 122.9 mg, Fat 35.5 g, Fiber 4.3 g, Protein 28.7 g, SaturatedFat 20.2 g, Sodium 598.8 mg, Sugar 1.7 g

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