NOTE: Because Monterey Jack Cheese is hard to find in Italy, I use 8 oz. Cheeder and 8 oz. Emmentaler.
SOURCE: Ree Drummond (some ingredients altered by Devon Moody)
I am not a professional chef, but I know what tastes good! I have curated recipes from magazines, online, and friends/family. Everything listed has been made by me over and over. If you have been to my dinner parties, you can find what I made on here!