Another example of how easy chile cheese is to use is this spin on traditional grilled cheese sandwiches.
12 slices Jalapeño Jack cheese
4 eggs, beaten
4 strips turkey bacon, chopped
2 green onions, thinly sliced
8 slices sourdough bread
Finely chop 4 cheese slices, combine with the eggs in a bowl and set aside. In a pan, sauté the turkey bacon and green onions until the onions are translucent. Add egg and cheese mixture; cook, stirring over medium heat until eggs are set. Remove and keep warm.
Butter all slices of bread on one side. Place 4 slices of bread, buttered side down, in a clean skillet. Top each with one slice of cheese and an equal amount of scrambled eggs. Place one slice cheese over the eggs on each sandwich; top with remaining bread, buttered side up. Cook over medium-low heat, turning once carefully, until bread is golden brown and the cheese is melted.