Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
Servings: 4
1/3 cup lime juice
1 1/2 teaspoons liquid smoke
1 tablespoon extra virgin olive oil, plus
1 teaspoon extra virgin olive oil
1/2 teaspoon cumin
1/2 teaspoon salt (optional)
1/4 teaspoon paprika
4 small jalapeno peppers, thinly sliced with seeds
24 ounces skinless chicken breast halves, all fat removed
2 cups rice, cooked
1 medium tomato, seeded and chopped
2 tablespoons chopped fresh parsley
1/4 teaspoon turmeric
Recipe
1 in a 1 gallon freezer bag, combine lime juice smoke seasoning, olive oil, cumin, salt, paprika, and peppers. mix well and add chicken. seal bag, releasing any execess air. shake to coat chicken thoroughly. marinate in the refrigerator overnight or at least 2 hours, turning bag occasionally.
2 preheat broiler.
3 coat a broiler rack with a low-calorie cooking spray. place chicken on rack. spoon half the marinade over the chicken. broil 2-3 inches away from heat source for 3 minutes. turn and spoon the remaining marinade over chicken. broil 3 minutes more or until chicken is done.
4 toss hot rice with tomato, parsley, and turmeric.
5 spoon onto center of a serving platter, and arrange chicken around rice. serve immediately.
6 to freeze:.
7 prepare marinade and coat chicken according to step 1. freeze instead of marinating. do not continue to step 2. may be kept frozen for up to 1 month.
8 let chicken and marinade thaw completely. shake to blend seasonings. complete recipe, beginning with step 2.
Total Time: 45 mins
Preparation Time: 30 mins
Cook Time: 15 mins
Ingredients
8 ounces cream cheese, at room temperature
4 ounces goat cheese, softened
4 ounces shredded aged cheddar cheese
2 ears corn, grilled in husk and kernels removed
2 green onions, thinly sliced
salt
pepper
12 jalapenos, peppers- halved stemmed and seeded
1 tablespoon dried ancho chile powder
2 red peppers, bell- grilled peeled and chopped
2 roma tomatoes, grilled until charred on all sides and coarsely chopped
2 tablespoons red wine vinegar
1 tablespoon honey
1/4 cup chopped fresh cilantro leaves
1/4 cup olive oil
salt
pepper
Recipe
1 heat grill to medium.
2 whisk together cream cheese and goat cheese in a medium bowl until smooth. fold in the cheddar, corn and green onions and season with salt and pepper.
3 fill each jalapeno half with about 2 tablespoons of the mixture and sprinkle the top with some of the ancho powder.
4 place on the grill, filling side up and cook until slightly charred and tender about 7-8 minutes. spoon the red pepper sauce onto a platter and top with jalapenos.
5 for the red pepper sauce combine the grilled pepper, tomoatoes, vinegar, honey and cilantro in a food processor and process until smooth. with the motor running, slowly add oil and season with salt and pepper.
1 prepare the toppings: fry the bacon in a medium nonstick skillet until crisp. meanwhile, make the syrup: heat the marmalade, 1/3 cup orange juice, the scallions and jalapeno in as small saucepan over low heat. add more orange juice if the syrup is too thick. keep warm.
2 prepare the pancakes: whisk the cornmeal, flour, baking powder, salt and sugar in a large bowl. stir in the egg, milk and canola oil until just combined. (the batter will be thin.) fold in the diced jalapeno, parmesan and scallions.
3 heat a griddle or large skillet over medium heat and lightly oil it. ladle 2 to 3 tablespoons batter onto the griddle for each pancake; cook until the tops are bubbly, then flip and cook until golden on the bottom.
4 stack the pancakes on 4 plates. top each stack with 2 strips of bacon and drizzle with the orange syrup.
Total Time: 1 hr
Preparation Time: 15 mins
Cook Time: 45 mins
Ingredients
Servings: 4
5 -6 large potatoes, peeled and cut into half inch cubes
1/2 cup shredded cheddar cheese
1/2 cup butter or 1/2 cup margarine
5 -6 slices of uncooked bacon, cut into 1 inch pieces
2 -4 tablespoons sliced pickled jalapeno peppers
Recipe
1 place half of the bacon pieces on the bottom of the baking dish. combine the potatoes, cheese, butter and jalapenos. salt and pepper to taste. top with the remaining bacon pieces. cook in 350 degree oven, covered, for approximately 45 minutes, or until potatoes are tender.
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
14 jalapeno peppers, halved lengthwise, and seeded
2 slices center-cut bacon
1/2 cup cream cheese, softened
1/4 cup shredded extra-sharp cheddar cheese
1/4 cup minced green onion
1 teaspoon fresh lime juice
1/4 teaspoon kosher salt
1 small garlic clove, minced
2 tablespoons fresh cilantro
2 tablespoons chopped seeded tomatoes
Recipe
1 preheat grill to medium-high heat.
2 cook bacon in a skilletover medium heat until crispy.
3 remove bacon, and drain on paper towels, and crumble bacon.
4 combine bacon, cheeses, and the next 4 ingredients through garlic in a bowl, stirring to combine.
5 divide cheese evenly, and fill pepper halves.
6 place peppers cheese side up on grill, cover and grill peppers 8 minutes, or until bottoms of peppers are charred, and cheese mixture is lightly browned.
Total Time: 6 hrs 10 mins
Preparation Time: 10 mins
Cook Time: 6 hrs
Ingredients
Servings: 4
2 tablespoons olive oil, divided
2 -2 1/3 lbs boneless lamb loin, trimmed
salt & pepper
1 medium onion, chopped
1 medium green bell pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
2 garlic cloves, pressed
1 (8 ounce) bottle green chili sauce
1/2 cup low sodium chicken broth
Recipe
1 in a large skillet over medium heat, brown lamb in 1 1/2tb oil. season it with salt and pepper to taste, then transfer to the slow cooker. add remaining oil skillet and saute onion, garlic, bell pepper, and jalapeno till the onion is trranslucent. place the saute veggies on top of lamb, then add green sauce and broth. cover and cook on low heat for about 6 hours, or until the lamb is tender. remove lamb and let it rest for about 5 minutes before slicing.
Total Time: 50 mins
Preparation Time: 20 mins
Cook Time: 30 mins
Ingredients
Servings: 8
4 cucumbers
1 garlic clove, minced
1 shallot, minced
1 jalapeno, stemmed and minced
1/4 cup fresh mint leaves
1 tablespoon lime juice, freshly squeezed
2 tablespoons champagne vinegar
4 tablespoons extra virgin olive oil
Recipe
1 cut 2 1/2 inches off both ends of the cucumber. reserve.
2 peel middle sections, cut in half lengthwise, and use a spoon to scrape out seeds. discard seeds.
3 in a blender, puree the middle sections of the cucumbers along with the garlic, shallot, jalapeño, mint and lime juice.
4 strain through a fine strainer.
5 stir in oil and vinegar.
6 refrigerate for a minimum of 30 minutes.
7 take reserved cucumber ends and slice off bottom 1/4 inch so that they can stand solidly on their ends. use a zester or pairing knife to create designs in the peel, then use a small melon baller to scoop out most of the cucumber, creating a cucumber shooter glass.
8 serve the chilled cucumber gazpacho in the shooter glasses.
Total Time: 30 mins
Preparation Time: 20 mins
Cook Time: 10 mins
Ingredients
1 (14 ounce) package small wonton wrappers
2 (8 ounce) packages cream cheese, softened
1/2 teaspoon salt
1 lb jalapeno, diced
1 cup monterey jack cheese
1/2 teaspoon paprika
2 teaspoons garlic powder
1 quart oil (for frying)
Recipe
1 heat oil in a large heavy skillet or deep fryer to 360 degrees f (180 degrees c).
2 in a small bowl, mix together cream cheese, jalapenos, cheese, paprika, salt, and garlic powder.
3 place 1/2 to 1 teaspoon of the cream cheese mixture into the center of each wonton wrapper. fold the won ton wrapper over the stuffing to make a triangle or a half moon, depending on the shape of the won ton wrappers you have purchased. moisten the edges with a little water, and seal. place prepared won tons under a slightly moist paper towel until ready for frying.
4 add 3 or 4 wontons to the hot oil, and cook until golden brown, turning once. set aside on paper towels to drain. repeat until all wontons have been fried. serve hot.
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
Servings: 2
2/3 cup jalapeno jelly
1/2 cup fresh cilantro, chopped
2 tablespoons wine vinegar
1 tablespoon jalapeno, seeded and minced
2 chicken breasts, with skin
Recipe
1 prepare barbecue (medium heat). stir jelly, cilantro, vinegar and chili in heavy medium saucepan over low heat until glaze comes to simmer. reserve 1/4 cup glaze in saucepan; pour remaining glaze into small bowl.
2 brush chicken all over with glaze from bowl. set pan of reserved glaze at edge of barbecue to rewarm. place chicken, skin side down, on barbecue. grill 4 minutes; brush with glaze from bowl. using tongs, turn chicken over. grill 5 minutes. brush with glaze from bowl. turn chicken again and grill until cooked through, about 2 minutes longer.
3 transfer chicken to plates. spoon glaze in saucepan over and serve.
Total Time: 35 mins
Preparation Time: 25 mins
Cook Time: 10 mins
Ingredients
12 -15 small jalapenos
1 slicing tomato
1/4 yellow onion
4 garlic cloves
1/4 teaspoon cumin
2/3 cup chopped fresh cilantro
1/3 cup apple cider vinegar
1 teaspoon granulated sugar
1 teaspoon kosher salt
Recipe
1 get a large stock pot 2/3 full of water and bring to a boil. begin sterilizing your jars.
2 using gloves, remove stems and seeds from the jalapenos.
3 slice the tomato and add to the food processor with the jalapenos.
4 roughly chop the quarter of the yellow onion and take the skins off the garlic cloves. add to food processor along with cumin, cilantro, apple cider vinegar, sugar and salt.
5 process until finely minced. taste and add more salt if necessary.
6 add relish to hot, sterilized jars and leave 1/4 inch headspace. wipe rims and process in a boiling-water bath for 10 minutes.
3/4 cup frozen orange juice or 3/4 cup grapefruit juice concentrate, thawed
1 -2 jalapeno pepper, seeded and finely chopped
1 teaspoon black pepper
1 teaspoon paprika
1/2 cup water
3 lbs flank steaks
1/4 cup green onion, thinly sliced
2 tablespoons parsley, snipped
1 tablespoon lime juice
1 dash salt
2 oranges, peeled, seeded and chopped
1 grapefruit, peeled, seeded and chopped
to taste jalapeno pepper (optional)
1 grapefruit, sliced (optional)
6 tortillas, warmed (6-inches)
Recipe
1 for marinade, in a small bowl combine thawed orange or grapefruit juice concentrate, finely chopped jalapeno pepper, black pepper and paprika. reserve 2 tablespoons of the mixture of salsa.
2 add the water to remaining mixture.
3 score steak by making shallow cuts at 1-inch intervals diagonally across steak in a diamond pattern. repeat on second side.
4 place in a plastic bag set in a shallow dish. pour marinade over steak; close bag. marinate in the refrigerator 2 to 24 hours; turn bag occasionally.
5 for salsa, in a nonmetallic bowl stir together the 2 tablespoons juice concentrate mixture, the onions, parsley, lime juice and salt. add chopped oranges and grapefruit; stir gently.
6 cover and chill at least 30 minutes to blend flavors.
7 remove meat from bag. discard marinade. place meat on the grill rack of an uncovered grill.
8 grill directly over medium coals, turning once, allowing 12 to 14 minutes for medium-rare.
9 thinly slice meat. if desired, garnish with jalapenos and grapefruit slices. serve with salsa and warmed tortillas.
10 to broil: place steak on the unheated rack of a broiler pan. broil 3 inches from heat for 6 minutes.
11 to warm tortillas, stack them and wrap in foil. heat in a 350 degree oven for 10 minutes.
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
Servings: 8
3/4 cup fresh mango, cubed
3/4 cup fresh pineapple, cubed
3/4 cup strawberry, sliced
1/4 cup roasted hatch chile, chopped
1 -2 jalapeno pepper, seeded and minced
3 tablespoons fresh mint, thinly slivered
3 tablespoons fresh lime juice
2 tablespoons light brown sugar
8 slices lb cake, 1/2 -inch thick
3 tablespoons unsalted butter
1 cup whipping cream
1 teaspoon vanilla extract
2 teaspoons powdered sugar
1/4 cup mango sorbet
Recipe
1 mix all fruit and chiles together carefully. add jalapeños, mint, lime juice, brown sugar. set aside.
2 butter pound cake and place on outdoor grill until lightly toasted. in a martini glass, put grilled cake—top with fruit & chile salsa. whip cream, add vanilla, powdered sugar and whip to mix. add mango sorbet, whip just to mix. top off your chile fruit salsa cakes—yum!
2 place one heaping teaspoon of mixture in the center of each wonton. use egg yolk to moisten the edges of the wonton wrappers. fold together, and pinch to seal.
3 heat the oil in a frying pan to 375.
4 fry 5-6 rangoons at a time, for about 3 minutes each batch, until golden.
5 drain on paper towel.
6 serve while hot, dipping in your choice(s) of sauce.
Total Time: 25 mins
Preparation Time: 15 mins
Cook Time: 10 mins
Ingredients
Servings: 5
6 medium red potatoes, peeled and cubed
2 celery ribs, chopped
2 hard-cooked eggs, chopped
2 jalapeno peppers, seeded and chopped
1/4 cup onion, chopped
1/4 cup mayonnaise
3 tablespoons spicy brown mustard
3 teaspoons hot pepper sauce
1/4 teaspoon ground cumin
1/4 teaspoon pepper
Recipe
1 place the potatoes in a large saucepan and cover with water. bring to a boil. reduce heat; cover and cook for 10-15 minutes or until tender. drain; cool to room temperature.
2 in a large bowl, combine potatoes, celery, eggs, onion and jalapenos. in a small bowl, combine the mayonnaise, mustard, hot pepper sauce, cumin and pepper. pour over potato mixture and toss gently to coat. cover and refrigerate overnight.
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
Servings: 4
1/4 cup peanut oil
2 dungeness crabs, clean and cracked
3 tablespoons black bean paste, chinese
1 tablespoon fresh garlic, minced
4 tablespoons fresh ginger, minced
1 stalk green onion, minced
2 cups water
1/8 cup oyster sauce
1/4 cup shaoxing wine
1 tablespoon sugar
roux, cornstarch
2 stalks green onions, minced
2 jalapeno peppers, sliced
Recipe
1 in wok heat the oil until it smoke and add the crabs pieces, black bean, garlic, ginger and pepper. stir fried the mixture over the high heat. after about 3 minutes if stir frying adds in the water, oyster sauce, wine and sugar bring to a rolling boil and stirring at all time. simmer for 3 minutes and thicken with cornstarch roux and when this mixture become a sauce, remove from heat add in the green onion and jalapeno.
Total Time: 12 mins
Preparation Time: 5 mins
Cook Time: 7 mins
Ingredients
Servings: 4
1 tablespoon olive oil
1/4 cup yellow onion, finely diced
1 jalapeno, diced finely
2 1/2 cups sharp cheddar cheese, grated
1/4 cup monterey jack cheese, grated
1/4 cup cilantro, chopped for garnish
Recipe
1 in small cast iron skillet, heat olive oil over medium heat. saute onions and jalapeños with salt and pepper until tender and brown. remove hot skillet from heat and stir in cheeses to melt.
2 top with cilantro and more jalapeños if desired. serve immediately.
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
24 jalapeno peppers
24 slices sharp cheddar cheese
3 pieces italian sausage (precooked)
12 slices bacon
Recipe
1 preheat grill to medium. slice peppers in half from tip to stem, leaving stem end intact. scrape out seeds an fibers with a spoon. be sure to wash your hands and cutting board thoroughly after handling jalapenos!
2 fold one slice of cheese in half and stuff into each pepper. cut cooked sausages lengthwise in half, then each half into quarters. stuff one piece of sausage into each pepper and press closed.
3 cut bacon slices in half, wrap each slice around a jalapeno and secure with a toothpick. place a drip pan under the grill grate and arrange peppers on grate above the pan.
4 grill 20-25 minutes, turning occasionally, until bacon is crisp and peppers are tender. alternatively, you can bake them at 400 for 15-20 minutes.
1 tablespoon jalapeno juice, from bottled jalapeno
2 ounces monterey jack and cheddar cheese blend, shredded
Recipe
1 .heat whipping cream in a heavy saucepan over high heat. when the cream is ready to boil, stir in the sour cream. after sour cream dissolves, reduce heat to medium. stir in chicken base and jalapeno juice and simmer.
2 while cream is heating, make a roux by warming butter in a saucepan over medium heat, adding flour, and mixing with a wire whip until mixture starts to turn pale gold.
3 just before cream mixture is ready to boil again, add roux, whisking briskly and constantly until roux is incorporated. remove from heat, stir in minced jalapeno and the cheese mixture.
Total Time: 20 mins
Preparation Time: 15 mins
Cook Time: 5 mins
Ingredients
Servings: 4
12 red jalapeno chiles
12 green jalapeno peppers
12 fresh basil leaves, finely shredded
4 cm piece fresh gingerroot, peeled and finely chopped
24 raw tiger shrimp
50 g butter
salt & freshly ground black pepper
lemon wedge, to serve
Recipe
1 slit open the chillies from top to tail, taking care to leave the stalks intact. scrape out the seeds. divide the shredded basil and chopped ginger between the chillies and generously season the chiilies inside.
2 shell the prawns, leaving the tail section intact. place a whole prawn inside each chilli, leaving the tail poking out of the pointed end. smear a little butter on top of each prawn, then squeeze the chillies together to enclose the prawns.
3 thread 3 chillies, alternating colours, onto 2 short, parallel bamboo skewers so that the chillies look like the rungs of a ladder - you will need to soak the skewers for 20 minutes before using them. repeat to make 8 ladders.
4 cook the chillies over fairly hot coals for about 5 minutes, turning frequently until they are softened and a little charred, and the prawns are cooked through. serve with wedges of lemon. delicious.
Total Time: 35 mins
Preparation Time: 30 mins
Cook Time: 5 mins
Ingredients
Servings: 5
1 quart oil (for deep frying)
10 jalapeno peppers
1 cup softened cream cheese
2 tablespoons chopped fresh cilantro
1 tablespoon minced garlic
salt and pepper
3 eggs, beaten
1 cup italian seasoned breadcrumbs
Recipe
1 preheat the broiler.
2 heat oil in a large, heavy saucepan to 375 degrees f (190 degrees c).
3 arrange jalapeno chile peppers on a medium baking sheet. place in the broiler approximately 5 minutes, turning once, until lightly browned.
4 remove from heat and place in a small airtight container.
5 in a medium bowl, whip together cream cheese, cilantro, garlic, salt and pepper. place eggs in a small bowl. place italian-style seasoned bread crumbs in a small bowl.
6 remove jalapenos from container. remove skins and stems. cut off tops and remove seeds. stuff each with equal amounts of the cream cheese mixture. roll in the eggs, then coat with bread crumbs.
7 in batches, deep fry stuffed, coated jalapenos in the prepared oil 5 minutes, or until golden brown. drain on paper towels.
Total Time: 40 mins
Preparation Time: 20 mins
Cook Time: 20 mins
Ingredients
salt and pepper
16 ounces cavatappi pasta (can use any hollow, ridged corkscrew pasta)
extra virgin olive oil
3 jalapenos, seeded and thinly sliced
2 serrano chilies, seeded and thinly sliced
2 garlic cloves, chopped
1 1/2 cups whole milk
8 ounces cream cheese
2 tablespoons dried onion flakes
2 cups shredded monterey jack cheese
Recipe
1 bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. drain and return to the pot.
2 in a skillet, heat a drizzle of evoo over medium heat. add the jalapenos, serranos and garlic and cook until tender, about 5 minutes. add to the pasta.
3 preheat the broiler. in a saucepan, combine the milk, cream cheese and onion over medium-low heat. cook, stirring, until smooth, 5 minutes; stir into the pasta. stir in the jack cheese; season with salt and pepper.
4 transfer the pasta to a baking dish and broil until browned, about 3 minutes.
Total Time: 1 hr
Preparation Time: 15 mins
Cook Time: 45 mins
Ingredients
Servings: 6
4 tablespoons olive oil
4 tablespoons butter
1 1/4 cups onions, diced
1 jalapeno, sliced in half and seeded
2 teaspoons garlic, minced
2 teaspoons fresh gingerroot, grated
2 teaspoons ground cumin
3 teaspoons coriander powder
2 teaspoons curry powder
1/2 teaspoon turmeric powder
1 1/2 teaspoons salt
1 cup tomato with juice, diced small
1 cup water
2 (10 ounce) bags frozen spinach
1 (15 ounce) can garbanzo beans, drained and rinsed
1 cup light sour cream
1 cup milk
2 teaspoons garam masala
1/4 fresh coriander leaves, minced
Recipe
1 saute onion and jalapeno in olive oil and butter for about 5 minutes until softened.
2 add garlic, ginger, cumin, coriander seed, turmeric, and curry powder. saute 2-3 minutes more.
3 add tomato, spinach, beans, water and salt. bring to a simmer and partially cover. simmer for about 20 minutes.
4 combine milk and sour cream until sour cream is dissolved. temper with some liquid from the pan and then stir into pan. add garam masala. simmer a few minutes more. garnish with chopped fresh coriander.
1 jalapeno, finely diced (discard seeds if you dislike heat, add another pepper if you love spicy salsa)
2 medium tomatoes, chopped into small pieces
1/2 red onion, finely diced
1 garlic clove, smashed & finely diced
1 teaspoon salt
2 limes, squeezed for their juice
1/4 cup fresh cilantro, chopped
1 mango, chopped into squares (optional)
Recipe
1 combine all ingredients in bowl, mix well to coat all with lime juice and salt. adjust to taste (saltiness, spiciness, sourness). let sit for 1-2 hours to allow flavours to blend. tip: try adding mango when it’s in season for a delicious, juicy mango salsa!
Total Time: 45 mins
Preparation Time: 20 mins
Cook Time: 25 mins
Ingredients
Servings: 4
10 jalapeno peppers
4 ounces cream cheese, softened
5 slices cooked bacon, crumbled
1/2 cup cheddar cheese, for topping
Recipe
1 cut jalapeno peppers in half lengthwise; remove seeds and membranes. rinse. (be sure to wear latex kitchen gloves when seeding peppers.).
2 place one heaping teaspoon of cream cheese on each pepper half. place peppers on baking sheet; lined with alumninum foil. sprinkle with bacon and cheddar cheese.
3 bake at 350 degrees for 20-25 minutes. serve immediately.
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
Servings: 4
1 (10 ounce) jar jalapeno jelly
1/2 cup dry wine
1/4 cup chopped fresh basil
4 lamb loin chops with bone, 1 inch thick
1/2 teaspoon salt
1/4 teaspoon pepper
Recipe
1 cook first 3 ingredients in a small saucepan over low heat, stirring often, 5 minutes or until pepper jelly melts. remove from heat, and let mixture cool completely.
2 pour 3/4 cup pepper jelly mixture into a large zip-top plastic freezer bag, reserving remaining mixture; add lamb chops, turning to coat. seal and let stand at room temperature 30 minutes, turning lamb chops occasionally.
3 remove chops from marinade, discarding marinade. sprinkle evenly with salt and pepper.
4 grill, covered with grill lid, over medium-high heat (350° to 400°) 3 to 4 minutes on each side or until a meat thermometer inserted into thickest portion registers 160°. serve with remaining pepper jelly mixture.
Total Time: 15 mins
Preparation Time: 10 mins
Cook Time: 5 mins
Ingredients
1 small flour tortilla (i like trader joe's low-carb, low-cal version)
1 teaspoon neufchatel cheese
2 tablespoons pinto beans, rinsed
1 tablespoon red onion, chopped
1 teaspoon green chili, minced (or jalapenos if you like it hot!)
2 tablespoons cheddar cheese, shredded (i like a mix of pepper jack and mild cheddar)
hot sauce (i adore frank's red hot)
Recipe
1 spread neufchatel cheese on tortilla.
2 add beans, mashing some with a fork and leaving some whole.
3 pile on onion, chiles, cheddar, and a dash or two of hot sauce.
4 either microwave for 45 seconds, roll like a burrito, and consume immediately, or fold like a quesadilla and toast in a hot skillet or in toaster oven for 4 minutes, flipping half-way through to crisp both sides.
Total Time: 30 mins
Preparation Time: 20 mins
Cook Time: 10 mins
Ingredients
Servings: 4
1 1/2 teaspoons dried ancho chile powder
2 teaspoons granulated sugar
kosher salt & freshly ground black pepper
1 1/4 lbs flank steaks
1 large red onion, cut into 1/2-inch-thick rounds
1 -2 medium jalapeno, stemmed
2 tablespoons olive oil
3 cups thinly sliced green cabbage
1 tablespoon fresh lime juice, more as needed
8 corn tortillas
1/2 cup sour cream
lime wedge, for serving
Recipe
1 prepare a medium (375°f) gas or charcoal grill fire.
2 meanwhile, in a small bowl, mix the ancho powder with 1 teaspoons of the sugar, 2 teaspoons salt, and 3/4 teaspoons pepper. pat the steak dry, sprinkle the ancho mixture on both sides, and let sit at room temperature while the grill heats.
3 set the onion rounds and jalapenos on a large plate and sprinkle with 1 tbs. of the oil, 1/2 teaspoons salt, and 1/2 teaspoons pepper.
4 in a large bowl, toss the cabbage with the lime juice, the remaining 1 teaspoons sugar, and 1/2 teaspoons salt. add the remaining 1 tbs. oil and toss again.
5 put the steak, onions, and jalapenos on the grill. grill the steak, flipping once, until cooked to your liking, 5 to 6 minutes for medium rare (130°f to 135°f). grill the vegetables, flipping once, until grill marks appear and they’re just tender, 4 to 6 minutes for the jalapenos and about 8 minutes for the onion. (move the onions to a cooler part of the grill or lower the heat if they start to burn.) transfer the steak and vegetables to a cutting board; let the steak rest for 5 minutes.
6 chop the onions and finely chop the jalapenos, add to the cabbage mixture, and toss well. season to taste with salt, pepper, and lime juice.
7 spread 4 tortillas on the grill and heat, flipping once, until warm and softened, about 1 minute. stack the warmed tortillas in a kitchen towel; repeat with the remaining tortillas.
8 thinly slice the steak and put a few slices on each of the warm tortillas. top with the slaw and a dollop of sour cream. serve with the lime wedges.
Total Time: 1 hr 45 mins
Preparation Time: 1 hr
Cook Time: 45 mins
Ingredients
Servings: 4
1 (2 -2 1/2 lb) boneless lamb loin roast
2 jalapeno chiles, stemmed, seeded, and halved lengthwise
2 cups fresh cilantro, chopped
1 garlic clove, chopped
1/4 cup roasted pecan, chopped
1/4 teaspoon ground cumin
1/4 cup cotija cheese, crumbled or 1/4 cup feta cheese
1/4 cup olive oil
1 tablespoon fresh lemon juice
salt
black pepper
Recipe
1 first you will need to roll-cut the lamb roast to open it up for stuffing. you can either have your butcher do it or you can do it at home. to roll cut the roast, remove any strings around the lamb roast and then lay the roast on a cutting board, with a shorter side facing you. with a sharp knife make an incision along the length of the meat parallel to the cutting board, one-third of the way up the height of the meat, as if you were using the knife to open a book. cut into the meat, gently pulling it back as you cut, making sure not to cut all the way through. once done, spread the cut meat until it looks like an open book, with the side on the left thicker than the other.
2 with the meat now open, place the knife at the top of the center crease or "spine" and cut along the length of the meat parallel to the cutting board, like you did for the first cut, this time halfway up the height of the crease, again pulling back as you cut. at this point, as the meat opens it will be more like unrolling a roll of paper towels. continue to cut in and unroll until you've reached the end and the meat is flat. cover the flattened meat with plastic wrap and then gently pound with the flat side of a meat mallet until the meat is 1/2 inch thick, if it's not already. if it's not a perfect rectangle, that's okay.
3 preheat the oven to 350 degrees f. line a roasting pan with aluminum foil.
4 to make the jalapeno pesto, combine the jalapenos, cilantro, garlic, pecans cumin, 2 tablespoons of the cotija cheese, 3 tablespoons of the olive oil and the lemon juice in a blender or food processor and blend until smooth, scraping down the sides as you blend, if necessary. add salt and black pepper to taste.
5 spread the jalapeno pesto in the center of the flattened lamb loin, leaving a 1/2 inch border around the edges, and then sprinkle on top of the pesto the remaining 2 tablespoons cheese. starting from the short end, roll the lamb roast and then secure with kitchen string at one-inch intervals. rub the outside of the rolled roast with the remaining 1 tablespoons olive oil and sprinkle lightly with salt and pepper (and if any pesto oozed out of the roast as you rolled, you can rub it over the outside, too).
6 roast, uncovered, for 40-45 minutes, or until a meat thermometer reads 145 degrees f. allow the roast to rest for 15 minutes before slicing and serving (there will be carry-over cooking).
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
Servings: 16
1 (13 7/8 ounce) can refrigerated pizza dough
cooking spray
1 tablespoon olive oil
1/4 cup onion, chopped
8 ounces chicken sausage, with jalapeno peppers (chopped)
4 large eggs, lightly beaten
1/2 cup monterey jack cheese, shredded
1/4 cup cheddar cheese, shredded
1/4 cup jalapeno pepper, seeded and chopped
Recipe
1 preheat oven to 425°.
2 unroll dough onto a baking sheet coated with cooking spray; pat into a 15 x 10–inch rectangle.
3 heat oil in a large skillet over medium heat. add onion and sausage; cook until lightly browned. stir in eggs; cook 1 1/2 minutes or until set. remove from heat.
4 sprinkle monterey jack lengthwise down center of dough, leaving about a 2 1/2-inch border on each side. spoon egg mixture evenly over cheese. sprinkle cheddar over egg mixture; top with jalapeño peppers.
5 make 2-inch-long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 inch of filling using a sharp knife or kitchen shears.
6 arrange strips over filling, alternating strips diagonally over filling. press ends under to seal (mummy loaf has a great picture on how to do this). spray with cooking spray.
7 bake at 425° for 15 minutes or until golden brown. let stand 5 minutes. cut crosswise into slices to serve.
Total Time: 30 mins
Preparation Time: 5 mins
Cook Time: 25 mins
Ingredients
2 cups whipping cream
1 cup sour cream
1 teaspoon chicken base
1 tablespoon jalapeno juice (from bottled jalapenos)
2 tablespoons clarified butter
1 tablespoon flour
1 tablespoon bottled jalapeno, minced
1 ounce shredded monterey jack cheese
1 ounce shredded cheddar cheese
Recipe
1 heat whipping cream in a heavy saucepan over high heat.
2 when the cream is ready to boil, stir in sour cream.
3 after sour cream dissolves, reduce heat to medium.
4 stir in chicken base and jalapeno juice and simmer.
5 while cream is heating:.
6 make a roux by warming butter in a saucepan over medium heat, adding flour, and mixing with a wire whisk until mixture is smooth and pale gold in color.
7 just before cream mixture is ready to boil again, add roux, whisking briskly and constantly until roux is incorporated.
Total Time: 1 hr 10 mins
Preparation Time: 20 mins
Cook Time: 50 mins
Ingredients
Servings: 9
1/2 yellow sweet onion, diced
1/2 cup butter, softened (1 stick)
3 large eggs
1/2 cup buttermilk (store bought or homemade, see note below for instructions)
1 cup zucchini, grated and packed (about 1 large zucchini)
2 large fresh jalapeno peppers, finely chopped
1/3 cup honey
1 1/2 cups flour
3/4 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
Recipe
1 preheat oven to 350 degrees f. grease a loaf pan (9 x 5 x3")d or a square cake pan.
2 in a medium pan, saute onion in butter until soft and translucent. let cool.
3 with an electric mixer, combine softened butter, eggs and buttermilk.
4 add in zucchini, jalapeno peppers, honey, flour, cornmeal, baking powder, baking soda ands salt. mix well. pour mixture into prepared pan. bake in preheated oven for about 45-50 minutes or until toothpick comes up clean before slicing.
5 serve with butter and jam or jelly. can be made ahead and frozen.
6 note: to make homemade buttermilk, mix 1 tablespoon vinegar or lemon juice into 1/2 cup milk and gently stir. let sit for about 20 minues until slightly thickened.
