Home/Chalav Yisrael (Cholov Yisroel) "Super Kosher" Collection/Jack, Pepper (jalapenos)
Pepper Jack Cheese
Pepper Jack
The Cheese Guy Pepper Jack Cheese
Pepper Jack Jalapeno Nutrition Facts
Pepper Jack Cheese
Pepper Jack
The Cheese Guy Pepper Jack Cheese
Pepper Jack Jalapeno Nutrition Facts

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Jack, Pepper (jalapenos)

$10.00

The Craft: Step into the realm of Pepper Jack—a handcrafted masterpiece that marries the creamy allure of Jack cheese with the bold kick of jalapeño peppers. Crafted with precision, this cheese is a sensory delight, where the smoothness of Jack meets the spirited heat of jalapeños, creating a symphony of flavors that dance on your palate. Let each bite be a celebration of craftsmanship and culinary innovation, as Pepper Jack invites you to savor the perfect balance between creaminess and a tantalizing touch of spice.

Wine Pairings: ​Pinot Noir, Merlot, Chardonnay

Highlights: 

  • All natural, vegetarian, added hormone free, antibiotic free, gluten free​
  • Product of USA
  • OU-D Kosher Certified, Chalav Yisrael

Ingredients: Pasteurized Milk, Cheese Cultures, Jalapeño Peppers, Salt, and Vegetarian Enzymes. 

Allergen: Contains Milk.

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    Pepper Jack Cheese

    Jack, Pepper (jalapenos)

    $10.00

    Recipe Ideas:

    @thecheeseguy.official Quick, easy, and oh-so-cheesy Quesadilla with Pepper Jack Cheese Jalapeño 🌮🧀🌶️ Ingredients: 1 cup chopped red onion 1 cup chopped red pepper 2 tablespoons chopped cilantro (for garnish) Sliced jalapeño 2 cups shredded Pepper Jack cheese 1 tablespoon extra virgin olive oil 1 cup cooked black beans 1 tablespoon butter Tortillas For seasoning: 1 tablespoon chili powder 1 tablespoon smoked paprika 1 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon cayenne (optional) Directions: 1. Sauté the vegetables: Heat the olive oil in a medium pan over medium heat. Add the red onion and red pepper and cook for 3-4 minutes, stirring occasionally, until softened. 2. Add the beans and seasoning: Stir in the cooked black beans and seasonings (chili powder, smoked paprika, cumin, salt, pepper, and cayenne, if desired). 3. Prepare the tortillas: In a separate pan over medium heat, melt the butter. Place a tortilla in the pan. 4. Assemble the quesadilla: Top the tortilla with half of the shredded Pepper Jack cheese and the vegetable mixture. 5. Cook and serve: Fold the tortilla over the filling and cook for 2-3 minutes per side, or until the cheese is melted and the tortilla is golden brown. 6. Garnish and serve: Remove the quesadilla from the pan, cut it into wedges, and garnish with chopped cilantro and sliced jalapeño. Serve immediately. Enjoy! 🔥 #thecheeseguy #koshercheese #spicycheese ♬ original sound thecheeseguy.official

    Quesadilla with Pepper Jack Cheese Jalapeño

    Recipe Video by Waking Creative
     
    Ingredients:

    1 cup chopped red onion
    1 cup chopped red pepper
    2 tablespoons chopped cilantro (for garnish)
    Sliced jalapeño (for garnish)
    2 cups shredded Pepper Jack cheese
    1 tablespoon extra virgin olive oil
    1 cup cooked black beans
    1 tablespoon butter
    Tortillas

     

    For seasoning:
    1 tablespoon chili powder
    1 tablespoon smoked paprika
    1 teaspoon cumin
    1/2 teaspoon salt
    1/2 teaspoon black pepper
    1/4 teaspoon cayenne (optional)

     

    Directions:

    1. Sauté the vegetables: Heat the olive oil in a medium pan over medium heat. Add the red onion and red pepper and cook for 3-4 minutes, stirring occasionally, until softened.
    2. Add the beans and seasoning: Stir in the cooked black beans and seasonings (chili powder, smoked paprika, cumin, salt, pepper, and cayenne, if desired).  
    3. Prepare the tortillas: In a separate pan over medium heat, melt the butter. Place a tortilla in the pan.
    4. Assemble the quesadilla: Top the tortilla with half of the shredded Pepper Jack cheese and the vegetable mixture.
    5. Cook and serve: Fold the tortilla over the filling and cook for 2-3 minutes per side, or until the cheese is melted and the tortilla is golden brown.
    6. Garnish and serve: Remove the quesadilla from the pan, cut it into wedges, and garnish with chopped cilantro and sliced jalapeño. Serve immediately.

    Enjoy!