108 sack recipes

Tex-Mex quiche with two filling options: spicy pepper jack or loaded sausage with cheddar and green chilies. Topped with fresh avocado and tomato wedges.

A delicious dish made with rice, juicy tomatoes, cottage cheese and mexican style beans.

Jalapeno casserole layered with green chilies, Monterey Jack cheese, and sliced tomatoes in an egg custard. A Tex-Mex baked dish topped with sour cream and avocado.

Warm up your days with this savory and delicious corn soup that even Grandpa would enjoy!

Giant pizza-pan tostada with overlapping flour tortillas, cumin-seasoned ground beef, chunky salsa, melted Monterey Jack, lettuce, tomato, and avocado. Slice into wedges and dig in.

Layered Mexican dip with mashed avocado, picante sauce, black olives, sour cream, and Monterey Jack cheese. A no-cook party appetizer served with tortilla chips.

A basic stock made from poultry (usually chicken) that you can freeze and use instead of store bought.

Triple-cheese ball rolled in toasted almonds and fresh parsley. Cream cheese, sharp cheddar, and cold pack cheese blended into a rich, nutty party appetizer.

Potato soup with green chilies, tomatoes, zucchini, and Monterey Jack cheese stirred in at the end. A chunky, Southwestern-style soup in chicken broth.

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

Shrimp and cheese enchiladas in a creamy jalapeño-pepper sauce with Monterey Jack, sour cream, and fresh tomatoes. A rich, Tex-Mex seafood enchilada baked until bubbly.

Creamy Aztec corn soup with fresh corn, green chiles, melted Monterey Jack cheese, and oregano, garnished with diced tomato and cilantro. Half pureed, half chunky for the best texture.

Oozy, gooey, spicy and delicious variation on the classic American grilled cheese.

Smoky corn and zucchini au gratin with chipotle peppers, Monterey Jack cheese, and a crunchy tortilla-cheese topping. A spicy Mexican-inspired vegetable casserole baked golden.

Rich fish chowder with five pounds of fish simmered in fish stock, thickened with a butter roux, and finished with cream and Monterey Jack cheese for a velvety, hearty bowl.

Sandwich is always popular, try this one, good for all!