Best 7 Zucchini With Jalapeño Monterey Jack Recipes

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**Savor the symphony of flavors in Zucchini with Jalapeño-Monterey Jack, an extraordinary dish where the mild sweetness of zucchini harmonizes with the fiery spice of jalapeño, all enveloped in the creamy embrace of Monterey Jack cheese.**

**Explore a culinary journey with three distinct recipes, each offering a unique twist on this delectable combination. The first recipe presents a straightforward yet flavorful preparation, highlighting the natural goodness of the ingredients. For those seeking a crispy, golden-brown crust, the second recipe introduces a delightful breading technique. And for a vegetarian delight, the third recipe showcases a hearty and wholesome zucchini and jalapeño quesadilla, perfect for a satisfying meal.**

**Indulge your taste buds in this extraordinary dish, where the subtle sweetness of zucchini meets the bold spice of jalapeño, all harmonized by the rich creaminess of Monterey Jack cheese. Embark on a culinary adventure with three distinct recipes, each offering a unique interpretation of this flavor symphony.**

Let's cook with our recipes!

ZUCCHINI ENCHILADA ROLL-UPS RECIPE BY TASTY



Zucchini Enchilada Roll-Ups Recipe by Tasty image

Here's what you need: shredded chicken, salt, onion, red bell pepper, jalapeño, shredded monterey jack cheese, garlic powder, paprika, chili powder, salt, pepper, lime, red enchilada sauce, zucchinis, fresh cilantro

Provided by Julie Klink

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

2 cups shredded chicken, cooked
1 teaspoon salt
1 onion, diced
1 red bell pepper, diced
1 jalapeño, diced
2 cups shredded monterey jack cheese, divided
1 teaspoon garlic powder
1 tablespoon paprika
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon pepper
1 lime, juiced
1 cup red enchilada sauce
4 zucchinis
fresh cilantro, chopped, for ganish

Steps:

  • In a bowl mix together chicken, onion, red bell pepper, jalapeno, 1 cup of Monterey Jack (100 g), enchilada sauce, lime juice, garlic powder, chili powder, salt, pepper. Mix thoroughly and set aside until ready to use.
  • With a peeler, peel slices of zucchini vertically. Once you can no longer peel a whole slice of zucchini peel the rest into smaller strips and save for zoodles!
  • Preheat the oven to 400˚F (200˚C).
  • Spread chicken mixture on to a slice of zucchini and roll into a tight spiral.
  • Place in a greased springform pan and bake for 15 minutes. Sprinkle with the rest of the cheese and bake for 10 more minutes until cheese has melted.
  • Transfer to a plate and sprinkle with cilantro.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 502 calories, Carbohydrate 26 grams, Fat 27 grams, Fiber 6 grams, Protein 41 grams, Sugar 13 grams

MEXICAN ZUCCHINI CASSEROLE



Mexican Zucchini Casserole image

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

1 egg
1 tablespoon canola oil
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup shredded zucchini
1 tablespoon chopped seeded jalapeno pepper
1 tablespoon finely chopped onion
1/3 cup biscuit/baking mix
2 tablespoons shredded cheddar cheese

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.

GRILLED STEAK, ZUCCHINI AND MONTEREY JACK QUESADILLAS



Grilled Steak, Zucchini and Monterey Jack Quesadillas image

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

1/4 teaspoon ground cumin
1 clove garlic, minced
Juice of 1/2 lime
Juice of 1/2 orange
Kosher salt and freshly ground black pepper
8 ounces cleaned and trimmed skirt steak
Olive oil, for oiling the grill grates and zucchini
2 medium zucchini, sliced lengthwise about 1/3 inch thick
Four 10-inch (burrito size) flour tortillas
2 cups shredded Monterey Jack
2 tablespoons unsalted butter
Chopped scallions, sour cream, guacamole and salsa, for serving

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



Zucchini with Jalapeño Monterey Jack image

Yield Serves 2

Number Of Ingredients 3

1 medium zucchini, scrubbed and cut into 1/4-inch thick slices
1/2 cup coarsely grated jalapeño Monterey Jack
1 teaspoon all-purpose flour

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.

ZUCCHINI WITH JALAPENO MONTEREY JACK



Zucchini With Jalapeno Monterey Jack image

Make and share this Zucchini With Jalapeno Monterey Jack recipe from Food.com.

Provided by lazyme

Categories     Vegetable

Time 10m

Yield 2 serving(s)

Number Of Ingredients 3

1 medium zucchini, 1/4-inch slices
1/2 cup monterey jack pepper cheese
1 teaspoon all-purpose flour

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.

Nutrition Facts : Calories 125.6, Fat 8.7, SaturatedFat 5.4, Cholesterol 25.1, Sodium 161.2, Carbohydrate 4.4, Fiber 1.1, Sugar 1.8, Protein 8.2

JALAPENO-MONTEREY JACK GRITS



Jalapeno-Monterey Jack Grits image

This is from my favorite get-away place, Big Cedar Lodge in Ridgely, Missouri. Love these grits, yes I do!

Provided by ratherbeswimmin

Categories     Breakfast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon butter
1 red bell pepper, cut into 1 inch strips
1 yellow bell pepper, cut into 1 inch strips
1 tablespoon minced seeded jalapeno pepper
2 garlic cloves, minced
3 cups chicken stock or 3 cups canned chicken broth
1 cup whipping cream
1 cup quick-cooking grits
1 1/2 cups shredded hot monterey jack pepper cheese
salt and pepper

Steps:

  • Melt butter in a heavy skillet over medium-high heat.
  • Sauté red and yellow pepper, jalapeño, and garlic for about 5 minutes or until peppers are tender.
  • In a large saucepan, bring chicken stock and cream to a boil.
  • Add grits in a thin stream, whisking constantly.
  • Whisk for about 6 minutes or until grits are cooked and mixture thickens.
  • Add sautéed pepper mixture and cheese.
  • Stir until cheese melts.
  • Season with salt and pepper.

Nutrition Facts : Calories 415.1, Fat 27, SaturatedFat 16.2, Cholesterol 88.2, Sodium 356.9, Carbohydrate 29.8, Fiber 1.2, Sugar 3.1, Protein 13.6

JALAPEñO-MONTEREY JACK GRITS



Jalapeño-Monterey Jack Grits image

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

1 tablespoon butter
1 red bell pepper, cut into 1-inch strips (about 1 1/2 cups)
1 yellow bell pepper, cut into 1-inch strips (about 1 1/2 cups)
1 tablespoon minced seeded jalapeño chili
1 garlic clove, minced
3 cups chicken stock or canned low-salt chicken broth
1 cup whipping cream
1 cup quick-cooking grits
1 1/2 cups grated hot pepper Monterey Jack cheese (about 6 ounces)

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.

Tips:

  • Choose small zucchini. They have fewer seeds and a more tender texture.
  • Use fresh jalapeños. They will provide the best flavor.
  • Wear gloves when handling jalapeños. The oils can irritate your skin.
  • Remove the seeds from the jalapeños if you don't want a spicy dish.
  • Use a sharp knife to cut the zucchini and jalapeños. This will help you get even slices.
  • Cook the zucchini and jalapeños over medium heat. This will help them cook evenly without burning.
  • Stir the zucchini and jalapeños frequently. This will help them cook evenly.
  • Don't overcook the zucchini. It should still have a slight crunch.
  • Serve the zucchini and jalapeños immediately. They are best when they are hot and fresh.

Conclusion:

Zucchini with Jalapeño and Monterey Jack is a quick and easy side dish that is perfect for any occasion. It is a great way to use up fresh zucchini and jalapeños, and it is sure to be a hit with your family and friends. So next time you are looking for a delicious and healthy side dish, give this recipe a try.

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