Pepperjack Potato Soup
2 T flour
1/4 c butter, melted
4 c whole milk
1 pkg pepperjack cheese, cubed
1 pkg white cheese, cubed
1 jalapeno, chopped (optional)
1 t chili powder
1 t powdered garlic
1 t crushed red pepper
salt and pepper to taste
1 pkg shredded potatoes (hashbrowns)
Shredded cheddar
In a large pot, make a roux with the flour and butter. Slowly add the milk, then, the cubed cheeses. Once cheese is melted, stir in the spices and mix well. Add the potatoes. Simmer for a half hour. Serve with a sprinkle of cheddar cheese.
Want it hotter? Use ghost pepper cheese!!
BAKED CHICKEN PARMESAN DIP
1 c. ricotta cheese
1 lb. skinless, boneless chicken breast halves
Salt & pepper to taste
1 pinch cayenne pepper, or to taste
4 Tbsp. olive oil, divided
3 Tbsp. cold water
8 oz. grated mozzarella cheese
8 oz. grated Monterey Jack cheese
1 oz. grated Parmigiano-Reggiano cheese
2 c. prepared marinara sauce
1/2 c. panko bread crumbs
2 Tbsp. olive oil
2 Tbsp. grated Parmigiano-Reggiano cheese, or to taste
2 Tbsp. grated mozzarella cheese, or to taste
2 Tbsp. grated Monterey Jack cheese, or to taste
Preheat oven to 450. Season chicken with salt, pepper and cayenne. Heat 2 tablespoons oil in a pan over medium-high heat. Cook chicken breasts in hot oil until browned and just cooked through, about 6 minutes per side. Turn off heat and splash in cold water, stirring to deglaze. Transfer chicken and pan drippings into a bowl to let cool, about 5 minutes. Dice or shred the chicken. Combine ricotta cheese, salt, pepper, 8 oz. mozzarella cheese, 8 oz. Monterey Jack cheese, and 1 oz. Parmigiano-Reggiano cheese in a bowl. Mix with spoon to evenly distribute. Add chicken, the pan drippings and marinara sauce. Mix with a fork until just combined. Combine bread crumbs and remaining olive oil in the bowl used for the chicken and mix. Transfer chicken mixture to an ungreased baking dish. Top with oiled crumbs, 2 tablespoons Parmesan, 2 tablespoons mozzarella and 2 tablespoons Monterey Jack cheese. Bake until browned and bubbly, about 20 minutes. Let rest for 10 minutes. Recommend serving with crostini.
