Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Stir Cheddar cheese, eggs, Scotty O’Hotty Beer-Bacon Chipotle Hot Sauce,
bacon, bread, red bell pepper, green onion, milk, garlic, salt, and black pepper together in a bowl until well-combined; pour into prepared
Bake in the preheated oven until eggs are set, 20 to 25 minutes.
Chop cilantro. Place cream cheese in bowl and microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1 1/2 cups of the Monterey Jack
cheese; mix well. Chop onion and set aside. Spread 2/3 cup of enchilada sauce over bottom of a deep pan. Pour remaining enchilada sauce into
a mixing bowl; set aside.
To assemble lasagna, using tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in a deep pan, overlapping as necessary.
Scoop half of the cream cheese mixture over tortillas and spread evenly. Top with 1 cup of the chicken and one-third of the onion. Repeat layers
one time. Dip remaining four tortillas into sauce and arrange over the second layer. Top with remaining chicken and onion. Pour remaining enchilada
sauce over lasagna and sprinkle with remaining 1/2 cup Monterey Jack Cheese.
Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional cilantro and add Arizona Gunslinger Green Jalapeño Pepper Sauce to the desired spiciness. Cut into squares and serve.
Clean and remove membrane from back side of ribs. Rub both racks of ribs generously with Dinosaur Bar-B-Que Cajun Foreplay Spice Ruband
then wrap in plastic wrap. Place ribs in fridge for 1 to 4 hours before cooking.
Remove plastic wrap and place in smoker for 4 to 6 hours with your choice of wood (hickory is great). Last 30 minutes of smoking use 1/2 of
Dinosaur Roasted Garlic Honey BBQ Sauce to brush on both racks of ribs.