Recipes for Opened Block Monterey Jack Cheese

Ingredients

• 2 cups cooked rice
• 1 cup chopped broccoli florets
• 1 cup expired Monterey Jack cheese, grated
• 1/2 cup milk
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the cooked rice, chopped broccoli, grated Monterey Jack cheese, milk, Parmesan cheese, garlic powder, salt, and pepper.
3. Transfer the mixture into a greased baking dish and spread it evenly.
4. Cover the dish with aluminum foil and bake for 25 minutes.
5. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly on top.
6. Remove the casserole from the oven and let it cool for a few minutes before serving.
7. Serve warm as a main dish or as a side dish with your favorite protein.

Ingredients

• 6 jalapenos
• 1 cup slightly expired Monterey Jack cheese, grated
• 1/4 cup breadcrumbs
• 1/4 cup chopped fresh cilantro
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cumin
• Salt and pepper to taste

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cut the jalapenos in half lengthwise and remove the seeds and membranes.
3. In a small bowl, mix together the grated Monterey Jack cheese, breadcrumbs, chopped cilantro, garlic powder, cumin, salt, and pepper.
4. Stuff each jalapeno half with the cheese mixture, pressing it down gently.
5. Place the stuffed jalapenos on the prepared baking sheet and bake for 20-25 minutes, or until the cheese is melted and bubbly.
6. Serve hot as a delicious and slightly spicy appetizer.

Ingredients

• 2 large flour tortillas
• 1 cup shredded expired Monterey Jack cheese
• 1/2 cup sliced bell peppers
• 1/2 cup sliced onions
• 1/4 cup chopped tomatoes
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. In a large skillet, heat the olive oil over medium heat.
2. Add the bell peppers and onions to the skillet and sauté until they are tender.
3. Add the chopped tomatoes and cook for an additional 2 minutes.
4. Remove the vegetable mixture from the skillet and set aside.
5. Place one tortilla in the skillet and sprinkle half of the shredded Monterey Jack cheese on top.
6. Spread half of the vegetable mixture evenly over the cheese.
7. Sprinkle the remaining cheese on top and cover with the second tortilla.
8. Cook the quesadilla for 2-3 minutes on each side, or until the cheese is melted and the tortilla is golden brown.
9. Remove the quesadilla from the skillet and let it cool for a few minutes before cutting it into wedges.
10. Serve hot with your favorite salsa or sour cream.