1 (4 ounce) can sliced jalapeno peppers, drained
1 piece sharp processed cheese spread
1 1/2 head iceberg lettuce
1/2 cup shredded Cheddar cheese
3 cups shredded Monterey Jack cheese
1 pound Italian sausage, casings removed
1 pound Swiss cheese, shredded
Place shredded cheese spread in a medium bowl, and pour over jalapeno mixture. Cover and refrigerate for 50 minutes, or until lettuce is soft.
Place Cheddar cheese over lettuce and toss to coat. Divide remaining half of jalapeno mixture into two separate bowls. Melt butter in a large skillet over medium heat; use to grease a 6 ounce glass or metal tube, or pipe into a 9 inch tube pan.
Add cheese mixture to jalapeno mixture, and toss until evenly coated. Spread over lettuce; top with 1/2 cup of cheese spread. Garnish with Monterey Jack cheese.
Bring a large pot of water to a boil; cover, reduce heat, and simmer 15 minutes.
Remove any remaining liquid and drain. Add cheese mixture to the pot, and heat to desired cumin and pepper intensity.
Return container to heat, and add remaining 1/2 cup chopped jalapeno peppers. Stir to coat.
Return pot of water to a boil, and add pasta, cheese, and cheese mixture to pasta mixture. Cover, and stir until well mixed. Heat through.
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