Zucchini with jalapeño monterey jack is a tantalizing dish that combines the crisp texture of zucchini with the spicy kick of jalapeño peppers and the rich, gooey flavor of melted monterey jack cheese. This delectable dish is not only a feast for the taste buds, but it is also incredibly versatile and can be enjoyed as an appetizer, side dish, or even a main course. Whether you're hosting a party, looking for a quick and easy weeknight meal, or simply want to impress your friends and family with your culinary skills, this recipe is sure to deliver a symphony of flavors that will leave your taste buds dancing with delight.
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GRILLED STEAK, ZUCCHINI AND MONTEREY JACK QUESADILLAS
Hit skirt steak with a quick citrus marinade before grilling and slicing it for this quesadilla.
Provided by Food Network Kitchen
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Prepare a grill for medium heat.
- Whisk together the cumin, garlic, lime juice, orange juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl and add the steak. Mix well to coat and let marinate for 10 minutes.
- Lightly oil the grill grates and cook the steak, flipping once, until medium rare, 2 to 6 minutes per side depending on the thickness. Remove the steak to a cutting board and let rest 5 minutes. Slice the steak against the grain and then into bite-size pieces.
- Lightly brush the zucchini with oil and grill, flipping as needed, until tender and lightly charred, 4 to 6 minutes. Season with salt and pepper. Cut into bite-size chunks and set aside to cool slightly.
- Lay a tortilla on a work surface and sprinkle evenly with 1/2 cup of the cheese. Arrange one-quarter of both the steak and zucchini on top of the cheese. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas, cheese, steak and zucchini.
- Melt 1/2 tablespoon butter in a large nonstick or cast-iron skillet over medium heat. Add a quesadilla and cook, flipping once, until golden brown on both sides and the cheese is melted, about 3 minutes per side. Remove to a cutting board and repeat with the remaining butter and quesadillas.
- Cut the quesadillas into triangles and serve with the chopped scallions, sour cream, guacamole and salsa.
ZUCCHINI WITH JALAPEñO MONTEREY JACK
Yield Serves 2
Number Of Ingredients 3
Steps:
- Spread the zucchini in a microwave-safe dish. In a small bowl toss the jalapeño Monterey Jack with the flour, sprinkle the mixture over the zucchini mixture on high power (100%), uncovered, for 3 to 4 minutes, or until the zucchini is tender and the cheese is melted. Season the zucchini mixture with salt and pepper.
JALAPEñO-MONTEREY JACK GRITS
Categories Cheese Breakfast Brunch Side Quick & Easy Bell Pepper Jalapeño Monterey Jack Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Melt butter in heavy medium skillet over medium-high heat. Add both peppers, jalapeño, and garlic; sauté until peppers are tender, about 5 minutes. Bring stock and cream to boil in heavy large saucepan. Add grits in thin stream, whisking constantly. Whisk until grits are cooked and mixture thickens, about 6 minutes. Add sautéed pepper mixture and cheese; stir until cheese melts. Season with salt and pepper.
MEXICAN ZUCCHINI CASSEROLE
Use some of your garden bounty to whip up this zesty quiche-like casserole that teams zucchini with cheese, onion, egg and jalapeno pepper. Dolores Kitzinger of Appleton, Wisconsin sent in the recipe. "You could serve it as a meatless main dish for breakfast, lunch or dinner," she notes.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, beat the egg, oil, salt and pepper. Add the zucchini, jalapeno and onion; stir to coat. Stir in biscuit mix and cheese. , Pour into a 15-oz. baking dish coated with cooking spray. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 185 calories, Fat 10g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 489mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein.
Tips:
- Choose the right zucchini. Look for small to medium-sized zucchini that are firm and have smooth, unblemished skin. Avoid zucchini that are too large, as they can be tough and seedy.
- Prepare the zucchini properly. Wash the zucchini thoroughly and cut off the ends. Then, slice the zucchini into thin rounds or half-moons.
- Don't overcrowd the pan. When cooking the zucchini, make sure to not overcrowd the pan. This will prevent the zucchini from cooking evenly and becoming mushy.
- Cook the zucchini over medium heat. Cooking the zucchini over medium heat will help to prevent it from burning and becoming too soft.
- Season the zucchini to taste. Once the zucchini is cooked, season it to taste with salt, pepper, and other desired seasonings.
Conclusion:
Zucchini with jalapeño and Monterey Jack cheese is a delicious and easy-to-make side dish that can be enjoyed by people of all ages. With its combination of flavors and textures, this dish is sure to be a hit at your next party or potluck. Here are some additional tips for making this dish:- If you don't have Monterey Jack cheese, you can substitute another type of cheese that melts well, such as cheddar or mozzarella.
- If you like your dish spicy, you can add more jalapeños or use a hotter variety of pepper.
- This dish can be served as a main course or as a side dish. It is also a great way to use up leftover zucchini.
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