Organic Jack Cheese Recipes

Ham and Monterey Jack Puff Pastry Pie

Serves 6

  • 1 package (2 sheets) all-butter puff pastry, defrosted but still cold
  • 1 large egg, beaten
  • 1/4 cup whole grain mustard
  • 1/2 pound thinly sliced Black Forest Ham
  • 1/4 to 1/2 pound to taste, sliced SNCC ORGANIC MONTEREY JACK CHEESE

Place a rack in the center of the oven and preheat oven to 400 degrees F. Line a baking sheet, or round pizza pan with parchment paper. Set aside.

Unfold or unroll one sheet of puff pastry on a lightly floured surface. Gently roll with a rolling pin until each side is increased by about 1/2-inch. This is just a light rolling. Place the  pastry on the prepared baking sheet. Brush pastry, from edge to edge with egg wash. Spread mustard atop the egg wash, leaving 1/2-inch of space between the mustard and the edge of pastry. Layer on ham slices. Top with sliced Monterey Jack cheese.

Gently roll out the second piece of puff pastry. Layer on top of the ham and cheese pastry. Press the edges together with your fingers. Gently fold about 1/2-inch of the edges over, creating and thick crust. Press with the tines of a fork. Dip the fork in flour if the fork sticks to the puff pastry during pressing.

Brush with egg wash from edge to edge. Use a sharp knife to cut three venting holes through the top pastry. Bake for 20 to 25 minutes or until puffed and golden brown. Allow to cool for 10 minutes before serving. Serve warm.

Gratefully adapted from Joy the Baker

Baked Jalapeno Jack Ranchero Eggs

Serves 8-10


  • 1 jalapeño pepper, seeded and chopped
  • 3 cups (1 28-ounce can) whole tomatoes, preferably fire-roasted
  • 1 medium yellow onion, roughly chopped
  • 1 clove garlic, peeled and crushed
  • Salt and pepper, to taste
  • 1 1/2 cups (1 15-ounce can) black beans, drained and rinsed

For the tortilla strips:

  • 2 tablespoons olive oil, divided
  • 4 small (6-inch) corn tortillas, cut into ½-inch wide strips
  • Coarse salt, to taste


Heat oven to 450º. To make the ranchero sauce, combine the jalapeño, tomatoes, onion and garlic in a blender or food processor. Blend until smooth. Season with salt and pepper to taste. Pour the sauce into a 12-inch ovenproof skillet, stir in the black beans and bring to a simmer over medium heat. Reduce the heat but maintain a simmer and continue cooking for about 10 minutes.

Meanwhile, brush a baking sheet with 1 tablespoon of the oil. Arrange the tortilla strips in a single layer on the baking sheet and brush the tops with the remaining tablespoon of oil. Sprinkle with coarse salt. Bake about 6 minutes, tossing once or twice, until lightly browned and crisp. Set aside. Once the sauce has thickened slightly, remove the pan from the heat. Carefully crack the eggs over the surface of the sauce, distributing them as evenly as possible. Return the pan to the heat, cover and let simmer gently about 10-12 minutes, until the egg whites are partially but not completely opaque.

While the eggs are cooking, make the crema. Combine the Greek Goat Yogurt (or sour cream) and lime juice in a small bowl and stir to combine. Add salt and pepper to taste. Set aside.

Heat the broiler. Sprinkle the Jalapeño Jack Cheese over the top over the eggs and cook until the cheese is browned and bubbling and the egg whites are opaque, just a few minutes. Remove the pan from the oven, add dollops of the lime crema, crumble on the tortilla strips and sprinkle with cilantro. Serve immediately, passing extra crema on the side.

Gratefully adapted from Cook Like a Champion

Monterey Jack Flatbread with Blue Cheese & Figs

Serves 6

Red Wine Reduced Vinaigrette:

  • 1 cup fruity dry red wine
  • 1 tablespoon fennel seeds
  • 1 tablespoon black peppercorns
  • 4 sprigs fresh thyme
  • 3 tablespoons rice wine vinegar
  • Kosher salt
  • 1/2 cup extra-virgin California olive oil
  • 2 tablespoons honey, or as needed


  • 2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
  • 2 cups warm water (105 to 115 degrees F)
  • 5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting, preferably organic
  • 2 teaspoons fine sea salt
  • Extra-virgin olive oil
  • 8 fresh ripe figs, quartered
  • 4 ounces blue cheese (preferably from Northern CA, Sonoma or Napa), crumbled
  • Fresh flat-leaf parsley leaves

For the vinaigrette: Combine the wine, fennel seeds, peppercorns and thyme in a wide shallow saucepan. Bring to a boil and cook until reduced to 1/4 cup. Strain the mixture into a blender and discard the solids.

Add the vinegar and salt to taste and blend to combine. With the motor running, slowly add the olive oil until emulsified; add the honey to taste.

For the dough: Dissolve the yeast in the warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring until smooth. Stir in an additional 2 cups flour. Continue adding the flour (up to 1/2 cup), 1 tablespoon at a time, stirring until the dough comes away from the bowl but is still sticky.

Turn the dough out onto a lightly floured work surface and knead with lightly floured hands. Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape the dough from the surface). Repeat until it's easier to handle, about 10 times. Finish kneading normally until the dough is smooth, elastic and soft, but a little tacky, about 10 minutes. Shape the dough into a ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic and let rise in a warm place until it doubles in volume, 3 hours. Press it with your finger to see if it's done; an indent should remain.

Prepare the charcoal in a chimney starter (allowing the charcoal to burn until all the charcoal is covered with a thin layer of gray ash). Add to the grill and create a two-level fire by spreading the coals out over half the grill bottom, piling them up in a mound 3 briquettes high, leaving the other half with no coals.

Remove the dough from the bowl, divide in half and shape each half into a ball. Brush with oil and set aside for 30 minutes.

Stretch and shape each ball of dough into a 12 by 10-inch rectangle or round on a flat surface. Brush the tops of each with oil and sprinkle with salt and pepper. Let rest for 15 minutes. Place on the grill directly over the coals, oiled side down, and grill until lightly golden brown, about 1 minute. Flip over and grill for 1 minute longer.

Place the flatbreads on a flat surface and divide the Monterey Jack cheese evenly over the top. Arrange the cut figs on top and the blue cheese around the figs. Return to the grill on the opposite side of the coals, for indirect heat, close the cover and cook until the cheese has melted and the figs are heated through, about 5 minutes. Remove from the grill and drizzle with some of the red wine vinaigrette and garnish with parsley leaves. Cut and serve immediately. Read more here »

Gratefully adapted from Food Network

Organic Cheddar Cheese Recipes

Grilled Cheese Sandwich with spinach and artichoke

Serves 2

  • splash of olive oil
  • 1 small clove garlic
  • 3 cups (or 3 big handfuls) baby spinach
  • 4 slices bread (sourdough is good)
  • 1/3-1/2 cup grated or crumbled SNCC ORGANIC WHITE CHEDDAR CHEESE
  • 1/2 cup coarsely chopped canned artichoke hearts, drained
  • 1 heaping tablespoon sour cream
  • 1/2 to 1 teaspoon sriracha
  • Large pinch of sea salt
  • 1 tablespoon butter, for grilling the sandwiches

In a small skillet, heat olive oil over medium-low heat. Add garlic and saute for 30 seconds. Add spinach leaves and saute until wilted. This should happen quickly. Spinach just wilts in a hot pan. Remove spinach from skillet, place in a medium bowl and set aside.

Spread each slice of bread with a bit of Cream Cheese. Squeeze or press as much liquid as possible out of the canned artichoke hearts using a paper towel. To the bowl of sautéed spinach add, Cheddar Cheese, chopped artichoke hearts, sour cream, sriracha, and salt. Stir until combined.

Top two slices of bread with spinach and artichoke filling. Make sandwiches with the two remaining slices of bread. Heat butter in a skillet over medium-low heat. Add sandwiches and grill until each side is golden and the insides are melty warm. Serve immediately.

Gratefully adapted from Joy the Baker

Cheddar Black Pepper Biscuits

10 to 12 biscuits

  • 2 cups all-purpose flour
  • 1 small clove garlic
  • 1 cup white whole wheat flour (use all-purpose if you don’t have whole wheat)
  • 2 Tablespoons sugar
  • 4 1/2 teaspoons baking powder
  • 3/4 teaspoon cream of tartar/li>
  • 3/4 teaspoon salt
  • 1/2 cup shortening, cold and cut into cubes
  • 1/4 cup, cold and cut into cubes SNCC ORGANIC SALTED BUTTER
  • 1 egg, beaten
  • 3/4 cup buttermilk, cold
  • 1/2 teaspoon freshly ground black pepper
  • a touch of heavy cream and black pepper for topping the biscuits before baking

2 cups all-purpose flour
1 cup white whole wheat flour (use all-purpose if you don’t have whole wheat)
2 Tablespoons sugar
4 1/2 teaspoons baking powder
3/4 teaspoon cream of tartar
3/4 teaspoon salt
1/2 cup shortening, cold and cut into cubes
1/4 cup, cold and cut into cubes SNCC ORGANIC SALTED BUTTER
1 egg, beaten
3/4 cup buttermilk, cold
1/2 teaspoon freshly ground black pepper
a touch of heavy cream and black pepper for topping the biscuits before baking

In a mixing bowl, sift together flours, sugar, baking powder, cream of tartar and salt. Cut in shortening and butter until mixture resembles coarse meal. Add the Cheddar Cheese and black pepper and toss to combine. In another bowl, combine egg and milk and beat lightly with a fork. Add to flour mixture all at once, stirring enough to make a soft dough.

Turn out onto a floured board and knead about 15 times. Roll or pat out into a 1-inch thickness. Cut into 2-inch rounds using a biscuit cutter or cut into 2×2-inch squares. Reshape and roll dough to create more biscuits with excess scraps. Brush tops with a bit of heavy cream and a sprinkle of fresh ground black pepper. Place on an ungreased baking sheet and bake at 425 degrees F for 12-15 minutes. Serve immediately with softened butter or top with bacon and a fried egg as breakfast sandwiches.

Gratefully adapted from Joy the Baker

Peanut Butter and Cheddar Cookies

Makes  3 dozen cookies


  • 2 cups all-purpose flour
  • 1/4 cup bread flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 egg yolk
  • 1 tablespoon whole milk
  • 1 tablespoon pure vanilla extract
  • 1 cup dark brown sugar
  • 3/4 cups granulated sugar
  • 1 1/2 cup chunky peanut butter (not natural)
  • 1 ounce finely shredded SNCC ORGANIC WHITE CHEDDAR CHEESE
  • 1 cup pre-roasted and salted peanuts, ground to breadcrumb texture

Cheesy Stuff:

Preheat oven to 325 degrees. In small bowl combine 8 ounces of cheese, 2 tablespoons brown sugar, 1/2 teaspoon salt, and 1/4 cup peanut butter and set aside.

In large bowl combine flours, baking powder, baking soda, and salt. Stir with a fork to combine and set aside. In a small bowl, combine eggs, egg yolk, milk, and vanilla extract. Stir to combine and set aside. In a large bowl mix butter, brown sugar, and granulated sugar with a mixer (on high) until light and fluffy, approximately 4 minutes. Add peanut butter to butter/sugar mixture and beat an additional 2 minutes until mixture is combined. Add Cheddar Cheese to peanut butter mixture and beat on low just until combined. Slowly incorporate egg, milk, and vanilla mixture to peanut butter/cheese mixture with beaters on low until combined. Stir peanuts into peanut butter mixture by hand with spoon or rubber spatula until combined.

Stir flour mixture into peanut butter mixture by hand with spoon or rubber spatula until combined. Cover this final mixture and put it in the refrigerator for at least an hour, though longer is better.

When you are ready to bake the cookies, remove batter from the refrigerator and drop by rounded tablespoons into your hands and roll batter into a ball for reach cookie. Place dough balls on cookie sheet and flatten with your palm. Make an indent in the middle of the cookie with your thumb. Fill each indent in each cookie with cheese/peanut butter mixture until it just goes over the top of the indent, approximately 1/8 teaspoon. If you have extra cheese/peanut butter mixture leftover, use it to spread on crackers.

Bake for 12 minutes, rotating the cookie sheet once halfway through. The cookies will puff up and be slightly brown but will look undercooked. Let cool and serve.

Gratefully adapted from Food 52

Organic Cream Cheese Recipes

Garlic & Herb Artichoke Dip

Serves 8-10

  • 1 8-ounce package frozen artichoke hearts, thawed
  • 3/4 cup (packed) fresh basil leaves plus additional (for garnish)
  • 1 cup finely grated Parmesan cheese
  • 3/4 cup green-olive tapenade
  • Assorted sliced crusty breads

Preheat oven to 375°F. Coarsely chop artichokes and 3/4 cup basil in processor. Transfer mixture to 4-cup baking dish; mix in Parmesan, tapenade, and Garlic & Herb Cream cheese. Bake until hot, about 30 minutes. Garnish with basil. Serve with breads.

Gratefully adapted from Bon Appetit

Pumpkin Cheese Cake

Serves 8-10

  • 12 tablespoons melted SNCC ORGANIC UNSALTED BUTTER
  • 2 1/2 cups graham cracker crumbs
  • 2 3/4 cups sugar
  • Salt
  • 2 pounds at room temperature SNCC ORGANIC CREAM CHEESE
  • 1/4 cup SNCC CAPRETTA GREEK GOAT YOGURT or sour cream
  • 1 15 -ounce can pure pumpkin
  • 6 large eggs, at room temperature, lightly beaten
  • 1 tablespoon vanilla extract
  • 2 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 cups sweetened whipped cream
  • 1/3 cup toasted pecans, roughly chopped

Position a rack in the center of the oven and preheat to 325 degrees Fahrenheit.

Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan.

Bring a medium pot of water to a boil. Meanwhile, beat the Cream Cheese with a mixer until smooth. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the Goat Yogurt (or sour cream), then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined. Pour into the cooled crust.

Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.

Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the whipped cream on each slice and sprinkle with the toasted pecans.

Gratefully adapted from Food Network

Cream Cheese Biscuit Chicken Pot Pie

Makes one 9×13-inch dish  with 12 biscuits


  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1/2 to 1 teaspoon coarsely ground black pepper (depending on how spicy you like your biscuits)
  • 1/4 cup chopped fresh chives
  • 1/4 cup (2 ounces) cold and cut into cubes SNCC ORGANIC UNSALTED BUTTER
  • 4 ounces (half of a brick) cream cheese, cold
  • 3/4 cup buttermilk, cold


  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1 1/2 cups whole milk
  • Salt and pepper to taste
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon fresh ground nutmeg
  • 3 cups shredded chicken meat
  • 2 tablespoons butter or olive oil
  • 1 small onion, diced
  • 1 small garlic clove, minced
  • 1 1/2 cup thinly diced carrots
  • 1 cup diced zucchini (optional)
  • 1 1/2 cup frozen peas, thawed

Start by making the biscuits. In a medium bowl, whisk together flour, baking powder, baking soda, salt, sugar, black pepper, and chopped chives. Add butter and Cream Cheese to the dry ingredients. Use your fingers to quickly incorporate the fat into the flour. Break up the butter and Cream Cheese with your fingers until some of the fat is the size of oat flakes and some of the fat is the size of small pebbles.

Make a small well in the center of the fat and flour mixture. Add the buttermilk. Using a fork, combine the wet and dry ingredients. Try to moisten all of the flour bits with the liquid. Dump the shaggy biscuit dough onto a lightly floured work surface. Knead together until dough forms a disk about 1 1/2 inches thick.

Use a round, 1 1/2-inch biscuit cutter to cut biscuits. Gather the dough scraps, knead for a few turns, and cut out more biscuits until no dough remains. Place biscuits on a small cookie sheet and place in the fridge until ready to bake. Next, make the filling. Place a rack in the center of the oven and preheat oven to 375 degrees F. Dice onion, garlic, carrots, zucchini, and thaw the frozen peas. Set aside.

In a medium saucepan over medium heat, melt butter. Whisk in the flour. Mixture will be very thick. Heat for 1 minute. Turn flame to low and add the chicken stock. Whisk until no flour bits remain. Whisk in the milk and add the cream cheese. Heat over medium low heat, stirring often, untilcream cheese has melted and the mixture is the consistency of warm, thick pudding. Add chicken, lemon, and nutmeg. Stir. Add salt and pepper to taste. Remove mixture from heat and set aside.

In a medium skillet over medium heat, melt butter (or olive oil, if using). Add onions and saute until translucent, about 3 minutes. Add minced garlic and saute for one minute more. Add carrots, zucchini, and peas. Cook for  about 3 minutes. The vegetables will not be entirely cooked through. Remove from heat and add vegetable mixture to the creamy chicken mixture. Stir to combine.

Spoon filling into a 9×13-inch pan. Remove the biscuits from the fridge and place them on top of the filling. Brush the tops of the biscuits with heavy cream, buttermilk, or egg wash.

Bake for 20-23 minutes, or until biscuits are puffed and golden, and the sides of the pot pie are bubbling. Remove from the oven and allow to cool slightly before serving. To reheat, preheat the oven to 300 degrees F. Cover dish with foil and bake until warmed through, about 15 minutes. Serve. Chicken Pot Pie will last, well wrapped in the refrigerator, for up to 4 days.

Gratefully adapted from Joy the Baker

Capretta Goat Yogurt Recipes

Goat Yogurt Cake

One 10-inch cake, about 12 servings

  • 2 cups all-purpose flourr
  • 1 Tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 3/4 cup granulated sugar
  • 1/3 cup vegetable oil
  • Juice and zest of 1 pink grapefruit. This ends up being about 1/2 cup of juice and 1 Tablespoon of zest.
  • 1 teaspoon vanilla extract
  • 3 Tablespoons powdered sugar

Position a rack in the center of the oven and preheat the oven to 350 degrees F. Grease a 10-inch round springform pan and line the pan bottom with a parchment paper round and set aside. I used a Bundt type springform pan, greased and floured well and skipped the parchment paper. In a medium bowl, whisk together the flour, baking powder and salt to blend.

On a clean surface, or in a large bowl, combine the granulated sugar and zest. With the back of a spoon or a flexible bench knife, rub the grapefruit zest into the sugar. The essential oils will release into the sugar creating a beautifully fragrant sugar. In a large bowl, beat the eggs and grapefruit sugar until the eggs are thick and pale yellow. Add the Goat Yogurt, oil, 1 Tablespoon of grapefruit juice and vanilla extract. Stir well to combine. Add the flour mixture and stir to combine.

Pour the batter into the prepared pan, smoothing the top with a rubber spatula. Bake for 30-40 minutes, or until the top is golden brown and a wooden skewer comes out clean when inserted near the center. Place the pan on a wire rack for 10 minutes to cool. Run a knife around the edge of the pan to loosen the cake  Release and remove the pan sides. Coo completely on the wire rack.

In a small saucepan, combine the powdered sugar and the remaining grapefruit juice and bring to a boil  Reduce the heat to a simmer and cook, stirring, for 10 minutes, or until the glaze is slightly thickened. My glaze didn’t thicken significantly, but still seemed to do a great job on the cake. Remove from heat.

To finish the cake, invert the cooled cake and remove the pan bottom. Carefully peel away the parchment paper if you used it. Reinvert the cake onto a serving plate. Pierce the cake all over the top with a skewer and pour the warm grapefruit slowly over the cake. I did this with the help of a pastry brush. Store at room temperature, wrapped well for 2 days.

Gratefully adapted from Joy the Baker

Goat’s Milk Yogurt and Raspberry Popsicles

Quantity depends on the size of your popsicle molds

Bring the raspberries, water and sugar to a simmer in a medium saucepan. Simmer for three to five minutes until the fruit is soft and slightly broken up. Add the lemon juice and pour into a medium bowl. Place in the fridge to cool to chill. Once cold, add the Goat Yogurt to the raspberry mixture and stir to combine. Pour into the molds and freeze for at least eight hours, or overnight.

Gratefully adapted from Joy the Baker

Greek Goat Yogurt Scones with Grapefruit, and honey

Serves 6

  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar, divided
  • 2 tablespoons honey
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons cold SNCC ORGANIC UNSALTED BUTTER
  • 1 Ruby Red grapefruit, zested and segmented
  • Place a rack in the center of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper and set aside.
  • In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.

Zest the grapefruit and combined zest and granulated sugar on a clean cutting board. Rub together the zest and sugar with the back of a spoon or a plastic bench knife. The sugar will be tinted a pale orange color and smell of grapefruit. Measure 2 tablespoons of the grapefruit sugar and whisk into the dry ingredients. Save the remaining grapefruit sugar for topping the scones just before baking.

Segment the grapefruit next. Slice off the bottom and top of the grapefruit, exposing the wheel of grapefruit flesh inside. Use a sharp knife to cut away the peel and pith of the grapefruit, exposing the pink grapefruit flesh. Slice in between the white skin segments to the center of the fruit, at a slight angel, circling the grapefruit. Little grapefruit segments should fall from the fruit as you slice. Set segments aside.

Dice cold butter into small chunks and add to the dry ingredients. Using your fingers, and working quickly, break the butter down into the flour mixture until butter chunks are the size of oat flakes or small peas. The butter and flour combined will resemble coarse meal. Add the honey, plain greek goat yogurt and grapefruit segments. Toss together with a fork until all of the dry ingredients are moistened by the Goat Yogurt and  honey.

Turn the scone dough out onto a lightly floured surface. Form into an 8 inch circle, about 1 inch thick. Use a knife or a bench scraper to cut the dough into six scone triangles. Place on the prepared baking sheet. Lightly brush the tops of the scones with milk or buttermilk, and sprinkle generously with grapefruit sugar. Bake for 15 to 17 minutes, until golden brown on top and firm but soft in the center. Allow to cool on the pan for 10 minutes before serving. Serve warm with butter and jam.

Gratefully adapted from Joy the Baker

Capretta Goat Cheese Recipes

Monterey Jacques Goat Cheese Enchiladas

Serves 4

  • 3 tablespoons vegetable oil
  • 1 1/2 pounds skinless boneless chicken breast
  • Salt and pepper
  • 2 teaspoons cumin powder
  • 2 teaspoons garlic powder
  • 1 teaspoon Mexican Spice Blend
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 1 cup frozen corn, thawed
  • 5 canned whole green chiles, seeded and coarsely chopped
  • 4 canned chipotle chiles, seeded and minced
  • 1 (28-ounce) can stewed tomatoes
  • 1/2 teaspoon all-purpose flour
  • 16 corn tortillas
  • 1 1/2 cups enchilada sauce, canned

Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and Monterey Jacques Goat Cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Gratefully adapted from Food Network

Goat Cheddar Crackers

Makes about 70 crackers

  • 4 tablespoons (1/2 stick) unsalted butter, at room temperature
  • 8 ounces SNCC CAPRAE CHEDDAR GOAT CHEESE, finely grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1 cup all-purpose flour
  • 2 tablespoons cold water

For Chili Cheese Crackers (these amounts will spice half of the cracker dough):

  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon ancho chili powder
  • 1/8 teaspoon smoked paprika

In the bowl of an electric stand mixer fitted with a paddle attachment, beat together butter, Cheddar Goat Cheese, salt and pepper. It may seem strange to blend butter and cheese, but it will come together in a soft ball. With mixer on low-speed, slowly add flour. Mixture will become dry and crumbly. Add two tablespoons of water, one tablespoon at a time. Beat until mixture just comes together into a ball. The mixture may take an extra teaspoon of water, but don’t add too much. The dough should be moist but not wet.
Divide the dough in half and add chili seasoning to half of the dough. Knead the spices into the dough. Leaving streaks of the seasoning is just fine. Wrap each disk of cracker dough in plastic wrap and refrigerate for at least 30 minutes (an hour is better). The dough can also be frozen for future use.

While dough chills, place a rack in the center and upper third of the oven and preheat oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.

On a lightly floured work surface, roll dough very thin, about an eighth of an inch thick. Dot center of cracker with a fork or the end of a paint brush. Place crackers on prepared baking sheets. The pieces can be close together as they won’t expand much when baking. Bake for 13 to 15 minutes until fragrant, golden brown, and crisp. Allow to cool before serving. The crackers can be stored in an airtight container for two or three days.

Gratefully adapted from Joy the Baker

Crustless Goat Quiche

Serves 6

  • 1 10-12 ounce bag of spinach, stems trimmed
  • 2 Tablespoons extra virgin olive oil
  • 2 cups chopped mushrooms
  • 1 garlic clove, minced
  • Salt and pepper
  • 3 large eggs
  • 1 cup half and half
  • 3 Tablespoons chopped walnuts or lightly toasted pine nuts
  • Butter for greasing the pie plate

Preheat oven to 375 degrees F. Butter a 9-inch pie dish and set aside.

Place the spinach in a large pot, cover and cook over medium heat just until wilted, about 3 minutes. Remove from the heat and spoon into a strainer set over  a bowl. Let cool.

Press hard on the spinach in the strainer with the back of a spoon to remove most of the moisture, then squeeze in your hands to remove more. Turn out onto a cutting board and coarsely chop  Place between two layers of paper towels or wrap in a clean kitchen towel and press to remove more moisture. You should have about 1 cup packed spinach. Set aside.

Heat the oil in a large skillet over medium heat. Add the mushrooms and cook, stirring until tender, about 5 minutes. Add the garlic and cook for 1 minutes more. Add the spinach and cook, stirring, until any remaining moisture has evaporated, about 2 minutes. Remove from heat. Add a pinch of salt (the cheese is salty, so you won’t need much) and pepper to taste.
In a large bowl, whisk the eggs until light. Stir in the half and half. Spoon the spinach mixture evenly into the buttered pie dish. Sprinkle with the Monterey Jacques Goat Cheese and nuts. Pour in the egg mixture.

Bake the quiche until puffed and golden brown, about 35 minutes. Serve warm or at room temperature, cut into generous wedges.

Gratefully adapted from Joy the Baker

Feta Cheese Recipes

Skillet Scones with Feta and Red Pepper

Serves 6

  • 4 to 4 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 tablespoons cold and cut into cubes SNCC ORGANIC UNSALTED BUTTER
  • 1 large egg, beaten
  • 1 3/4 cup buttermilk, cold
  • 1 cup coarsely chopped roasted red peppers*
  • Heaping 1/2 cup coarsely crumbled SNCC BELLA CAPRA FETA CHEESE
  • 3 tablespoons coarsely chopped fresh basil
  • 1 teaspoon coarsely ground black pepper

*If you’re starting with fresh red bell pepper, it will need to be roasted and toasted first. Turn a gas stovetop burner on to medium heat. Place the entire pepper directly over the flame and allow to rest there until blackened and charred. Use a pair of tongs to flip the pepper so that it can be browned on all sides. Remove from the flame, cut in half (removing the top and seeds) and use a sharp knife to gently peel away the charred skin. You can leave a bit of the charred skin in tact for a rustic look and taste. Coarsely chop the pepper and set aside.

Place a rack in the upper third of the oven and preheat oven to 425 degrees F. Grease a large (9 or 10-inch) cast iron skillet with either olive oil or vegetable shortening and set aside. Alternately you can use a greased round cake pan if your don’t have a cast iron skillet.

In a large bowl, whisk together flour, sugar, salt, and baking soda. Add the cold butter and, using your fingers, quickly break the butter down into the dry ingredients. Some bits of butter will be the size of small peas, others the size of oat flakes.
In a small bowl, beat together egg and buttermilk. Add the wet ingredients all at once to the dry ingredients. Stir with a wooden spoon, working to moisten every bit of flour with the buttermilk mixture. Before the mixture is entirely incorporated, add red pepper, Feta Cheese, and basil. Dump mixture out onto a clean work surface and gently knead together. If the dough is too sticky, add a bit more flour. The dough should be moist but still shaggy. Gather into a 1 1/2-inch thick about 8-inch round. The dough will be shaggy, that’s better than over-kneading the dough.

Transfer dough to prepared pan. Use a serrated knife to mark an inch deep X into the dough. Brush generously with buttermilk and top with cracked black peppercorns. Place in the oven and allow to bake for 35 to 45 minutes, or until the top is a deep golden color and a skewer inserted in the center comes out clean. If you’re using a regular cake pan instead of cast iron, check the scones after 30 minutes.

Let bread rest in the pan for 10 minutes before removing. Serve warm. This bread is best served straight from the oven or warm. It is best the day it is made.

Gratefully adapted from Joy the Baker

Roasted Beet & Feta Tart

Serves 4-6 as an appetizer

1 puff pastry, thawed
1 ounce fresh basil, chopped
3-4 medium beets, sliced thin (I recommend using a mandolin if you have one)
1 ounce fresh rosemary, chopped
1-2 tablespoons olive oil
1-2 tablespoons balsamic vinegar (the good, thick stuff)
Salt & pepper

Preheat the oven to 400 degrees. Place the puff pastry on a greased baking sheet. Combine the Feta Cheese and basil and spread evenly on the puff pastry. Place the beet slices on top of the goat cheese layer. Sprinkle the rosemary on top of the beets, drizzle the olive oil and balsamic on top, and finish with some sea salt and freshly ground black pepper. Bake for 13-15 minutes or until the pastry starts to puff up on the sides and the beets look tender. Serve immediately or at room temperature.

Gratefully adapted from Passports and Cupcakes

Feta Stuffed Dates

Makes  24 stuffed dates (easily doubled)

Candied pecans:

  • Candied pecans:
  • 2 teaspoons Chinese five-spice powder
  • 1/4-1/2 teaspoon cayenne (depending on heat preference)
  • 1/4 cup light agave
  • 1 cup pecan halves
  • Pinches sea salt


  • 1 teaspoon dried thyme
  • 1 teaspoon orange or tangerine zest
  • 1/2 cup softened SNCC BELLA CAPRA FETA CHEESE
  • 24 Medjool dates, pitted by making a slit down the center and removing the pit, keeping the date as intact as possible

Preheat oven to 350 degrees. Prepare baking sheet by lining with parchment paper and set aside. Combine spices in a small bowl and stir to mix. Pour agave into small metal bowl or pie pan. Set bowl or pan over saucepan with small amount of boiling water for about a minute. This will make the agave easier to work with. Remove bowl or pan from heat. Add pecans to agave and toss to coat. Add spices to pecans and toss to coat. Spread pecans on prepared baking sheet in a single layer.

Cook in the oven for 10 minutes, checking and stirring (agave should be bubbling) once or twice with a wooden spoon. Pecans should be fragrant and golden brown. Be careful not to burn the pecans. Remove pan from oven. As they cool, sprinkle pecans with a pinch of sea salt. Slowly begin separate the pecans from the parchment. If the pecans seem sticky, let them cool a little longer. When finished they should have a hard shell and a nice crunch.

Mix thyme and orange zest into softened goat cheese, stirring to combine evenly. Stuff dates with about 1/2 teaspoon of Feta Cheese, give or take some to fill the date. Top each stuffed date with a candied pecan. Arrange on serving platter and watch them disappear

Gratefully adapted from Food 52


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