Canadian Monterey Jack: Our top four lunches

Monterey Jack is perfect with Mexican dishes, on a salad or in a sandwich, au gratin, melted in an omelette or combined with pasta or rice. Take a look at some ideas for lunch!

Monterey Mason jar salad

Mix 1 can (14 oz – 398 ml) of green flageolet beans, rinsed and drained, 1 diced apple, ⅓ cup (75 ml) raisins and 2 cups (500 ml) cooked rice with 2 tbsp (30 ml) sunflower oil and 2 tbsp (30 ml) cider vinegar or white wine vinegar. Divide mixture among 3 or 4 Mason jars, add 2 cups (500 ml) arugula or baby spinach, 3 tbsp (45 ml) toasted pumpkin seeds and top with 1 cup (250 ml) Canadian Monterey Jack, diced.

Steak and Monterey Jack wrap

1 large whole wheat tortilla, 2½ oz (75 g) steak, cooked and seasoned with Montreal steak spice (or other), 1–2 tbsp (15–30 ml) barbecue or HP sauce, 1 oz (30 g) Canadian Monterey Jack, sliced, ⅓ cup (75 ml) sautéed onions and mushrooms, 2 tomato slices and 1 leaf of lettuce. Serve hot or cold.

Box lunch with Monterey Jack

⅓ cup (75 ml) cooked, diced chicken, ½ cup (125 ml) diced cantaloupe, 4 cucumber rounds and 5 small celery sticks, 1 slice of whole wheat bread, 1 oz (30 g) Canadian Monterey Jack, cut into sticks. Fruity dip: 1 tbsp (15 ml) honey, 2 tbsp (30 ml) ketchup and 1½ tbsp (25 ml) orange juice concentrate.

Monterey and egg pita pocket

3 whole wheat mini-pitas (or 1 large pita) cut in two, 2 tbsp (30 ml) pizza sauce, 1 scrambled egg, your choice of vegetables (grated zucchini, bell peppers, etc.), 1½ oz (45 g) Canadian Monterey Jack, grated. Stuff the pita halves with all the ingredients and add to lunch box, along with crudités.

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