Monterey Jack Burrito

Monterey Jack Breakfast Burrito

Ingredients

  • 1 flour tortilla
  • 1/2 tablespoon butter
  • 2 eggs
  • 2 slices bacon
  • 1/4 cup black beans
  • Curemonte colby jack cheese
  • sliced jalapeños to taste
  • 1 sheet of tinfoil

Cooking Directions

Heat cast-iron skillet over campfire. Cook bacon until crispy, approximately 7–10 minutes. Push cooked bacon aside and crack eggs into skillet, scrambling eggs in bacon grease until cooked through. Remove from campfire.

Lightly butter tortilla and fold in half, adding black beans to center. Add eggs and bacon slices atop beans. Add desired amount of sliced Curemonte Colby Cheese and jalapeños to taste. Wrap burrito in tinfoil and cook over fire for 5 minutes until toasted.

Monterey Jack Crab Nachos

Monterey Jack Crab Nachos

Ingredients

  • 1 (13-ounce) bag corn tortilla chips
  • 1 (8 3/4-ounce) can corn, drained
  • 1 (15.5-ounce) can black beans, drained and rinsed
  • 1/2 cup guacamole ranch-style salad dressing
  • 8 ounces jumbo lump crabmeat, drained
  • 1/2 teaspoon pepper
  • 1 1/2 cups (6 ounces) Curemonte colby-jack cheese, shredded
  • 1/4 cup sour cream
  • 2 green onions, sliced
  • 1/4 cup jalapeño chile slices

Cooking Directions

Heat oven to 375°F. Place thin layer of chips (about 2/3 bag) on bottom of large oven-safe platter.

In bowl, combine corn, beans, dressing, crabmeat and pepper. Mix well; then spoon over chips. Sprinkle with cheese and bake until cheese is melted, 10 to 15 minutes. Garnish with sour cream, green onions and jalapeño slices. Serve immediately with remaining chips on the side.

Quinoa Egg Casserole

Quinoa Egg Casserole

Ingredients

  • 1 3/4 cups quinoa
  • 3 cups vegetable broth
  • 1 8-ounce package chive and onion cream cheese, softened
  • 2 cups baby spinach leaves, loosely packed
  • 1 can diced tomato with basil, garlic and oregano, with liquid
  • 2 cups (8 ounces) Curemonte colby-jack cheese, shredded and divided
  • 6 strips bacon, halved and fried
  • 6 eggs
  • Salt and pepper

Cooking Directions

Heat oven to 350°F.

Rinse quinoa in strainer under running water. Drain well.

Heat broth in medium saucepan over medium heat until boiling. Add quinoa while stirring. Stir in cream cheese until melted and remove from heat. Add spinach, tomato, and 1 1/4 cups colby-jack cheese and mix well. Pour into buttered 13 x 9 x 2-inch glass baking dish, spread evenly and bake 25 minutes. Remove pan from oven and make 6 wells in quinoa mixture with the back of spoon. Place 2 half strips bacon in an "X" shape in each well. Crack an egg into each well; return pan to oven and bake additional 5 minutes, or until most of liquid has been absorbed. Sprinkle with remaining 3/4 cup cheese and bake 5-7 minutes, until cheese is melted and egg whites are fully cooked.