Recipes for Unopened Block Monterey Jack Cheese

Ingredients

• 8 ounces uncooked pasta
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14 ounces) diced tomatoes
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1 cup expired Monterey Jack cheese, grated
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and cook until softened.
4. Add the diced tomatoes, dried basil, dried oregano, red pepper flakes (if using), salt, and pepper. Cook for 5 minutes, stirring occasionally.
5. Add the cooked pasta to the skillet and mix well with the tomato sauce.
6. Transfer half of the pasta mixture to the greased baking dish. Sprinkle half of the expired Monterey Jack cheese on top.
7. Add the remaining pasta mixture on top and sprinkle with the rest of the cheese.
8. Sprinkle grated Parmesan cheese evenly over the top.
9. Bake for 20-25 minutes or until the cheese is melted and bubbly.
10. Allow to cool for a few minutes before serving. Enjoy!

Ingredients

• 2 unopened block Monterey Jack cheese (slightly past expiration date)
• 8 small flour tortillas
• 1 tablespoon vegetable oil
• 1 small onion, thinly sliced
• 1 bell pepper, thinly sliced
• 1 jalapeno pepper, seeded and minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Optional toppings: salsa, guacamole, sour cream

Instructions

1. Preheat a large skillet over medium heat.
2. In the meantime, thinly slice the unopened block Monterey Jack cheese.
3. In the preheated skillet, add the vegetable oil and sauté the onion, bell pepper, and jalapeno pepper until softened.
4. Add the ground cumin, chili powder, salt, and pepper to the skillet, and stir to combine.
5. Place a tortilla in the skillet and top with a layer of sliced Monterey Jack cheese.
6. Add a spoonful of the sautéed vegetable mixture on top of the cheese.
7. Place another tortilla on top to form a quesadilla.
8. Cook for 2-3 minutes on each side, or until the tortillas are crispy and the cheese is melted.
9. Repeat the process with the remaining tortillas, cheese, and vegetable mixture.
10. Once all quesadillas are cooked, remove from heat and let them cool slightly.
11. Cut each quesadilla into quarters and serve with optional toppings like salsa, guacamole, and sour cream.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 unopened block Monterey Jack cheese, slightly past its expiration date
• 1 cup bread crumbs
• 2 eggs, beaten
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. Preheat the oven to 375°F (190°C).
2. Butterfly each chicken breast by cutting horizontally through the middle, without cutting all the way through.
3. Slice the unopened block of Monterey Jack cheese into thin strips.
4. Place a few strips of cheese inside each butterflied chicken breast.
5. In a shallow dish, mix together the bread crumbs, garlic powder, paprika, salt, and pepper.
6. Dip each stuffed chicken breast into the beaten eggs, then coat with the bread crumb mixture.
7. In a large oven-safe skillet, heat the olive oil over medium heat.
8. Add the breaded chicken breasts and cook until golden brown on each side, about 3-4 minutes per side.
9. Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the chicken is cooked through and the cheese is melted.
10. Remove from the oven and let the chicken rest for a few minutes before serving.
11. Serve warm and enjoy!

Ingredients

• 4 large bell peppers
• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 1 can diced tomatoes, drained
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 block Monterey Jack cheese, cubed
• Salt and pepper to taste

Instructions

1. Preheat oven to 375 degrees F.
2. Cut off the tops of the bell peppers and remove the seeds. Set aside.
3. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and let simmer for 15 minutes or until all the liquid is absorbed.
4. In a large skillet, sauté the onion and garlic until fragrant.
5. Add the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder to the skillet. Stir well.
6. Add the cubed Monterey Jack cheese to the mixture and stir until cheese is melted and well incorporated.
7. Stuff each bell pepper with the quinoa and cheese mixture.
8. Place the stuffed peppers in a baking dish and bake for 25-30 minutes or until the peppers are tender.
9. Serve warm.

Ingredients

• 3 cups broccoli florets
• 1 tablespoon butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups vegetable or chicken broth
• 1 cup expired Monterey Jack cheese, grated
• 1/2 cup milk
• Salt and pepper to taste
• Croutons or shredded cheese for garnish (optional)

Instructions

1. In a pot of boiling water, blanch the broccoli florets for 2-3 minutes. Drain and set aside.
2. In the same pot, melt the butter over medium heat. Add the diced onion and minced garlic, and cook until softened.
3. Add the blanched broccoli florets to the pot and stir well.
4. Pour in the vegetable or chicken broth and bring to a boil. Reduce heat and simmer for 10-15 minutes until the broccoli is tender.
5. Using an immersion blender or regular blender, puree the soup until smooth.
6. Return the soup to low heat and add the expired Monterey Jack cheese, stirring until melted and well combined.
7. Pour in the milk and continue to cook for another 5 minutes, stirring occasionally.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with croutons or shredded cheese if desired. Enjoy!