2 cups shredded Cheddar cheese
1 tablespoon Worcestershire sauce
2 cups shredded Monterey Jack cheese
1 (8 ounce) package cream cheese, softened
1/2 cup shredded mozzarella cheese
1 cup shredded Swiss cheese
1 (8 ounce) package cream cheese, softened
1 (4 ounce) can sliced mushrooms, drained
1 (4.5 ounce) can sliced mushrooms, lightly drained
2 tablespoons dried oregano
2 tablespoons dried basil
2 tablespoons dried marjoram
2 tablespoons dried parsley
1 (8 ounce) package shredded Swiss cheese
1 (16 ounce) can whole kernel corn, drained
Preheat oven to 375 degrees F (190 degrees C).
Place shredded cheese and Worcestershire sauce in a bowl. Spread the cheese mixture evenly over two layers of each pepper jack. Sprinkle the Monterey Jack cheese, Swiss cheese, and Swiss cheese over the pepper jack.
Layer the cream cheese mixture over the pepper jack. Top the stuffed pepper jack with mushroom, mushrooms, and oregano. Drizzle the cream cheese mixture over the pepper jack. Roll out pieces of Swiss cheese, crackers, and pepper jack to shape into the shape of the pepper jack. Place them on top of the cream cheese, cheese, and mushroom topping.
Bake at 375 degrees F (190 degrees C) for 15 to 18 minutes or until cheese is bubbly. Serve hot.