Perfect as a snack or a side dish, this pie is usually served topped with salsa. Dedicated chileheads can also add some hot sauce to the mixture.

Ingredients

• 3 slices bacon, fat trimmed, diced

• 1 medium red onion, diced (about 1 cup)

• 1 small green bell pepper, diced (about 3/4 cup)

• 1 tablespoon taco seasoning

• 1 9-inch deep-dish pie shell

• 2 cups (8 ounces) grated Monterey Jack cheese with jalapeños

• 1 cup milk

• 2 eggs

• 1/3 cup all-purpose flour

• 1 1/2 cups prepared salsa

Instructions

Place a cookie sheet in the oven and preheat to 375°F. Cook the bacon in a medium skillet about 7 minutes or until it begins to crisp. Drain off the fat, leaving a thin film to coat the skillet. Add onion and pepper; cook and stir over medium-high heat 5 minutes or until softened.

Remove from the heat, stir in the taco seasoning, and let cook slightly.

Sprinkle 1/2 cup cheese over bottom of the pie shell. Beat the milk, eggs, and flour in large bowl until well blended. Stir in the remaining 11/2 cups of cheese and the vegetable mixture and mix well. Pour the mixture into the pie shell and smooth the top of the pie.

Place the pie on the hot cookie sheet in the oven. Bake for 45 to 55 minutes or until pie is firm and knife inserted in center comes out clean. (Pie will puff up and then sink when removed from oven.) Cover loosely with foil if the crust is browning too quickly. Let stand 5 to 10 minutes before serving.

Serve with the salsa on the side.

This recipe uses a lot of cheese, but it’s worth it. It is a very attractive ball for a party. Serve with a variety of crackers. Feel free to use chile cheddar and chile cream cheese to make this cheese ball hotter.

Ingredients

• 1 (8 ounce) package cream cheese

• 1 cup shredded cheddar cheese

• 1 cup extra sharp shredded cheddar cheese

• 1 cup shredded Pepper Jack cheese

• 1/4 teaspoon onion powder

• 1/4 teaspoon garlic powder

• 2 tablespoons mayonnaise

• 1 tablespoon Worcestershire sauce

• 1 cup chopped pecans or walnuts

Instructions

In a large bowl, stir together cream cheese, cheddar, sharp cheddar and Pepper Jack cheeses, onion powder, garlic powder, mayonnaise, and Worcestershire sauce. Cover and refrigerate mixture 1 hour.

Shape the mixture into a ball. Roll the ball in chopped pecans.

This simple appetizer is tasty and quick to make.

Ingredients

• 1 1-pound loaf French bread

• 1/4 cup creamy Dijon-style mustard

• 1/4 teaspoon ground cumin

• 1 1/2 cups shredded Monterey Jack Cheese with Jalapeño

Instructions

Halve the bread loaf horizontally. In a bowl, mix together the creamy Dijon-style mustard and ground cumin. Stir in shredded cheese.

Spread the cheese mixture on the cut sides of the bread. Place the halves, spread side up, on a large baking sheet. Broil, 4 to 5 inches from heat, for 3 to 4 minutes or just until cheese is melted. Cut in slices to serve.

The Texas Jersey Cheese Company, near LaGrange, Texas, makes 750 pounds of cheese a week. The star is a pepper Jack cheese (using large chunks of jalapeño chiles), and this is one of their star chile cheeserecipes.

Ingredients

• 2 tablespoons butter

• 1 cup chopped red and green bell pepper

• 1/2 cup chopped onion

• 1/3 cup all-purpose flour

• 4 cups chicken broth

• 3 cups shredded Monterey Jack Cheese with Jalapeño (12 ounces)

• 2 cups half and half or light cream

• 1 4.5-ounce can diced green chili peppers, drained

• Freshly ground black pepper

• Bottled hot pepper sauce (optional)

Instructions

In a large saucepan, melt the butter. Add the chopped bell pepper and onion. Cook and stir over medium heat until the vegetables are soft. Add the flour and stir until combined. Add the chicken broth. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more.

Reduce the heat; gradually add the cheese, stirring until the cheese is melted. Add the half and half and diced green chili peppers. Heat through. Add freshly ground pepper to taste. If desired, add several drops of bottled hot pepper sauce.