Jalapeno-lime Chicken

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.

Grilled Stuffed Jalapenos With Grilled Red Pepper-tomato Sauce

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.

Jalapeno-cornmeal Pancakes

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 8 slices thick-cut bacon
• 1 (12 ounce) jar orange marmalade
• 1/3-1/2 cup orange juice
• 2 scallions, chopped
• 1 jalapeno pepper, seeded and chopped
• 1/2 cup blue cornmeal
• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 1 large egg
• 1 cup milk
• 2 tablespoons canola oil, plus some more for the griddle
• 2 tablespoons finely diced seeded jalapeno peppers
• 2 tablespoons grated parmesan cheese
• 2 scallions, chopped

Recipe

• 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.

Jalapeno Potatoes

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.

Jalapeno Rellenos

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 12 pickled jalapeno peppers
• 1 (3 ounce) package cream cheese, softened
• 1/2 cup sharp cheddar cheese, shredded
• 1/4 cup sliced green onion
• 12 pimiento strips (optional)

Recipe

• 1 rinse and drain jalapenos.
• 2 slit lengthwise on one side.
• 3 remove seeds and veins, leaving stem attached.
• 4 beat cream cheese until fluffy.
• 5 beat in cheddar cheese and green onion.
• 6 stuff each pepper with part of the cheese mixture.
• 7 arrange in a heatproof serving plate or baking sheet.
• 8 bake in 350 degree oven for about 10 minutes or until cheese melts.
• 9 top each pepper with a pimiento strip.

Jalapeno Refried Black Beans

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 16 ounces black beans (home cooked or canned)
• 1/4 cup lard or 1/4 cup bacon drippings
• 2 pickled jalapeno peppers, seeded and diced
• 2 fresh garlic cloves, chopped
• 1/4 cup onion, chopped
• 1/2 teaspoon cumin
• 1 cup shredded monterey jack cheese or 1 cup queso blanco

Recipe

• 1 prepare a large skillet by heating drippings or lard over medium heat.
• 2 cook the garlic, onions and jalapenos until slightly wilted.
• 3 sprinkle in the cumin.
• 4 add in about 1/2 cup of beans and mash with back of spoon or mashing utensil.
• 5 if the mixture seems thick, add about a tablespoon of liquid from canned beans or the cooking liquid.
• 6 continue to add beans and mash them together, adding liquid as necessary.
• 7 top with shredded cheese.

Jalapeno Poppers With Only 4 Ingredients

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 8 ounces cream cheese, softened
• 1 jalapeno pepper, chopped (seeds and membrane removed for milder flavor)
• 1/4 cup parmesan cheese
• 18 wonton wrappers

Recipe

• 1 combine 1st 3 ingredients. dip fingers in water, moisten edge of wonton. place 1 tbl. cheese in center, fold to form triangle. seal.
• 2 fry in oil, 30 seconds per side (watch – they cook quick). can freeze then reheat in oven.

Jalapeno Rice

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 1/4 cups cooked rice, cooled
• 8 ounces sour cream
• 1 (4 ounce) can chopped jalapeno peppers, drained
• 8 ounces monterey jack cheese, grated

Recipe

• 1 preheat the oven to 350º.
• 2 mix the rice, sour cream, and jalapenos in a large bowl.
• 3 in a 1 quart casserole dish, layer half of the rice mixture and then half of the cheese.
• 4 repeat, ending with a layer of cheese.
• 5 bake, covered, for 30 minutes; then remove the cover and bake for another 10 minutes.

Jalapeno Poppers - Williams Sonoma

Jalapeno Potatoes

Grilled Stuffed Jalapenos

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.
• 7 place peppers on serving platter.
• 8 sprinkle with tomato, and cilantro.

Chili Verde Lamb In A Crock Pot

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.

Cucumber Shooters

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.

Jalapeno Poppers In A Wonton!

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.

Jalapeno-glazed Chicken

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.

Jalapeno Relish

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.

Jalapeno-jack Polenta Cakes With Cilantro Corn Salsa

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 4-5
• 2 1/2 cups water
• 1 cup cornmeal
• 1 jalapeno pepper, seeded and minced
• 3/4 cup monterey jack cheese, shredded
• salt and pepper
• 1 1/2 cups plum tomatoes, seeded and diced
• 3/4 cup fresh corn kernels
• 1/4 cup scallion, sliced fine

Marinated Flank Steak With Citrus Salsa

Ingredients

• Servings: 6
• 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.

Jalapeno Relish

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 2 lbs jalapenos
• 2 lbs tomatoes
• 1 large onion
• 4 garlic cloves, minced
• 2 tablespoons oregano
• 3 cups vinegar
• 1 1/2 cups water
• 6 -7 teaspoons sugar
• 6 -7 teaspoons salt

Recipe

• 1 chop jalapenos, tomatoes and onion.
• 2 mix vegetables together with garlic and oregano. set aside.
• 3 mix together vinegar and water. set aside.
• 4 fill jars with vegetable mixture to 1/2 inch from top of jars.
• 5 to each jar add 1 tsp each of salt and sugar.
• 6 then add liquid to jars to 1/2 inch from top.
• 7 seal jars and process in water bath for 45 minutes. start counting when water comes to boil.

Jalapeno Potatoes

Total Time: 2 hrs Cook Time: 2 hrs

Ingredients

• Servings: 8
• 3 lbs baking potatoes, peeled
• 1 1/2 teaspoons salt
• 4 tablespoons unsalted butter
• 4 tablespoons corn oil, unrefined
• 1 medium green bell pepper, chopped
• 8 green onions, sliced
• 3 garlic cloves, minced
• 4 ounces pimientos, drained and diced
• 1/3 cup pickled jalapeno pepper, chopped
• 1 tablespoon pickled jalapeno pepper juice
• 2 tablespoons flour
• 2 cups evaporated milk
• 2 cups cheddar cheese, grated

Recipe

• 1 place the potatoes in a large pot and cover with water by at least 1 inch.
• 2 add the salt.
• 3 cook the potatoes over moderate heat until they are tender (about 25 minutes).
• 4 drain the potatoes, allow to cool.
• 5 when potatoes have cooled enough to handle, slice them very thin.
• 6 preaheat the oven to 350°f.
• 7 grease a large baking dish (9x13).
• 8 warm the butter and oil in a sacuepan over medium heat.
• 9 when the butter has melted, add the bell pepper, onions and garlic, and saute them until they are softened.
• 10 stir in the pimientos, the jalapenos, and the jalapeno liquid.
• 11 sprinkle the flour over the vegetables; mix it in well.
• 12 pour the milk in gradually, stirring to avoid lumps.
• 13 simmer briefly until the mixture is thickened.
• 14 remove the pan from the heat, add the grated cheese, mix well.
• 15 alternate layers of potatoes and sauce in the baking dish, ending with some of the sauce.
• 16 cover the dish tightly, and bake for 50-60 minutes, until the potatoes are soft and much of the sauce has been absorbed.
• 17 serve the potates hot.

Jalapeno Quesadilla

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 8 flour tortillas (six inch)
• 1 (8 ounce) package cream cheese
• 3 tablespoons jalapenos (chopped)

Recipe

• 1 mix cream cheese and jalapenos together.
• 2 spread mixture onto tortilla and top with another tortilla.
• 3 cut into 4 triangles.
• 4 chill until ready to serve. great with salsa.

Jalapeno Rice

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 3 cups cooked rice
• 1/4 cup chopped green onion
• 4 ounces chopped green chilies
• 2 cups sour cream
• 2 cups monterey jack cheese, grated
• 2 -3 teaspoons chopped jalapenos

Recipe

• 1 sauté onions and green chilies in butter.
• 2 pour rice and butter mixture into large bowl.
• 3 stir in sour cream, 1 cup of cheese, and jalapeños into rice mixture. pour rice into a lightly greased baking dish. top with remaining cheese.
• 4 bake at 350°f for 30 minutes.

Jalapeno Poppers, Armadillo Eggs (no Stuffing)

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1/2 lb monterey jack cheese
• 1/2 lb sharp cheddar cheese
• 1/2 lb hot lamb sausage (jimmy dean sausage brand is best)
• 1 1/2 cups bisquick baking mix
• 1 egg
• 1 package shake 'n bake lamb seasoning
• 20 -30 whole jalapeno peppers (may use fresh, but success reported when using bottled "or" canned)

Recipe

• 1 slice peppers in half lengthwise and scrape out all the seeds (wear gloves).
• 2 shred the cheddar& monterey jack cheese.
• 3 try to keep both halves near each other as you have to put them back together later.
• 4 mix bisquick, raw sausage& cheddar cheese.
• 5 stuff each pepper with monterey jack cheese and put the halves back together.
• 6 grab a handful of bisquick mixture and mold around pepper in shape of elongated egg.
• 7 use enough to cover pepper well.
• 8 dip armadillo egg in beaten egg and roll in shake'n bake.
• 9 bake on broiler pan (can use cookie sheet) at 350 degrees for 25 minutes or until crisp.

Hatch Chile Fruit Pound Cake With Mango Cream

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!

Jalapeno Rangoon

Total Time: 1 hr 50 mins Preparation Time: 50 mins Cook Time: 1 hr

Ingredients

• 6 ounces fresh jalapeno peppers, chopped
• 16 ounces cream cheese, at room temperature
• 1 large onion, chopped
• 1/2 teaspoon garlic powder
• 1 teaspoon soy sauce
• 6 dozen wonton wrappers (72 wrappers)
• 1 egg yolk
• oil, for deep frying
• chinese mustard (for dipping) or sweet and sour sauce (for dipping) or plum sauce (for dipping)

Recipe

• 1 combine jalapenos, cream cheese, onion, garlic powder and soy sauce.
• 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.

Jalapeno Ranch

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 1 cup ranch dressing (i used homemade ranch since i am not a fan of bottled ranch.)
• 3 -4 pickled jalapeno peppers, chopped
• 1 tablespoon pickled jalapeno juice
• seasoning salt

Recipe

• 1 combined first three ingredients.
• 2 slowly add seasoned salt, based on personal preference.
• 3 refrigerate. ( the longer you refrigerate, the hotter it will become, and the better the ingredients will blend.).
• 4 serve with fries.

Jalapeno Pretzel Crisp Popper

Total Time: 3 mins Preparation Time: 3 mins

Ingredients

• 24 jalapeno jack pretzel crispsâ®
• 8 tablespoons whipped cream cheese
• 4 tablespoons jalapeno jelly
• 24 mild deli jalapeno slices
• 6 slices bacon, diced, fried crisp, dried on a paper towel and crumbled

Recipe

• 1 top pretzel crisps® with 1 teaspoon of whipped cream cheese, 1/2 teaspoon of jalapeño jelly, 1 jalapeño slice and crumbled bacon.
• 2 serve and enjoy!

Jalapeno Potato Salad

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 2 lbs baby red potatoes
• 3 -4 tablespoons mayonnaise
• 1 jalapeno pepper, finely chopped (i add more for extra heat!)
• 2 green onions (increase if you increase mayo)
• 1 tablespoon fresh cilantro, finely chopped (increase if you increase mayo)
• salt and pepper

Recipe

• 1 cook unpeeled red potatoes for 15-20 minutes.
• 2 cool.
• 3 cube potatoes.
• 4 gently combine all ingredients in large bowl.
• 5 season with salt and pepper to taste.

Jalapeno Potato Salad

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.

Dungeness Crab In Black Bean Sauce

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.

Chili Submarines

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 lb ground beef
• 1 onion, chopped
• 1 jalapeno, minced and seeded
• 1 cup water
• 1 (6 ounce) can tomato paste
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper (optional)
• 6 submarine rolls (about 8 inches long)
• corn chips (optional)

Recipe

• 1 in skillet cook beef, onion, and jalapeno over medium heat until meat is no longer pink; drain.
• 2 stir in water, tomato paste and spices.
• 3 bring to a boil.
• 4 reduce heat; simmer, uncovered for 5 minutes.
• 5 cut a thin slice off top of rolls.
• 6 hollow out buns, leaving a 1/4" shell (save innards for another use (bread crumbs anyone?)).
• 7 spoon 1/2 cup of meat mixture into each bun.
• 8 surround with corn chips, if desired.

Jalapeno Rice With Winter Squash And Lime

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 teaspoon olive oil
• 1 garlic clove, minced
• 1 cup finely chopped yellow onion
• 3 cups low sodium chicken broth
• 1 medium jalapeno pepper, stemmed, seeded and minced
• 1 medium yellow bell pepper, stemmed, seeded and finely chopped
• 1 cup kabocha squash or 1 cup butternut squash or 1 cup other winter squash, cut into 1/2 inch cubes
• 1 medium tomato, cored, peeled and coarsely chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1 1/2 cups long-grain rice or 1 1/2 cups basmati rice or 1 1/2 cups jasmine rice
• 1 tablespoon toasted pine nuts or 1 tablespoon slivered almonds
• 4 tablespoons finely minced fresh parsley
• 3 tablespoons lime juice

Recipe

• 1 in a large (10- to 12-inch) nonstick skillet, heat olive oil over medium heat.
• 2 add garlic, onion and 1 tablespoon broth.
• 3 sauté 4 minutes.
• 4 add jalapeño and bell pepper; sauté 4 minutes.
• 5 put squash, tomato, cumin, chili powder and salt into the pan, stirring well.
• 6 cover and cook 5 minutes.
• 7 then add rice and stir well to coat.
• 8 add remaining broth and bring to a boil, stirring well.
• 9 cover, reduce heat to low and cook 15 minutes.
• 10 stir, cover and continue cooking 5 minutes.
• 11 stir pine nuts, parsley and lime juice into the rice.
• 12 cover and let sit off the heat 5- 10 minutes before serving.

Fruit & Black Bean Salsa

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 2 mangoes (or other firm summer fruit)
• 1 can black beans, drained and well rinsed
• 1 red bell peppers or 1 yellow bell pepper, finely diced
• 1 bunch scallion, chopped
• 1 cup cilantro leaf, chopped
• 2 tablespoons garlic, chopped
• 2 teaspoons rice vinegar or 2 teaspoons wine vinegar
• 2 tablespoons fresh orange juice
• lime, juice and zest of
• 1 small jalapeno pepper, seeded and minced
• garlic pepper seasoning, to taste (with salt)

Recipe

• 1 choose fully ripe mangos, peaches, or nectarine; peel, pit, and cut them into a small dice.
• 2 choose a firm red and/or yellow pepper; core, seed, blanch in boiling water, and cut into a small dice.
• 3 if using both colors, use half of each pepper.
• 4 combine ingredients in a nonreactive bowl and place in refrigerator for at least 2 hours to allow the flavors to blend.
• 5 the salsa may be made and refrigerated up to 2 days in advance.

Frugal Salsa

Total Time: 5 mins Preparation Time: 2 mins Cook Time: 3 mins

Ingredients

• Servings: 4
• 2 (16 ounce) cans stewed tomatoes, drained
• 4 jalapenos, sliced
• 1/2 tablespoon jalapeno juice

Recipe

• 1 place everything into a food processor and pulse until slightly chunky.

Jalapeno Queso Fundido

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.

Chili Verde Sauce

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• 12 tomatillos, cleaned and halved
• 3 large onions, cubed in large chunks
• 12 garlic cloves
• 4 large jalapenos, stems removed and halved (kept the seeds for heat)
• 3 cups chicken stock
• 3 tablespoons olive oil
• 1 cup cilantro (stems and leaves)
• salt and pepper

Recipe

• 1 place tomatillos, onions, garlic and jalapenos on a baking sheet or pan that has sides.
• 2 sprinkle with olive oil, salt and pepper.
• 3 roast for 1 1/2 hours at 400 degrees.
• 4 remove from oven and cool for 15 minutes.
• 5 place veggies (and juice that accumulated on baking sheet) in a food processor. pulse several times.
• 6 add cilantro and a little stock at a time (approx 1/2 cup at a time) until desired consistency.

Breakfast Frittata

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1/2 red onion, finely chopped
• 1 red peppers or 1 green pepper, seeded and chopped
• 1 small jalapeno pepper, minced
• 8 eggs
• 1/4 cup grated parmesan cheese
• 1/2 teaspoon tabasco sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon oregano

Recipe

• 1 melt butter in frying pan over medium heat add onion and stir for 2 min add red pepper and jalepeno cook 2 minute more.
• 2 remove from heat in a large bowl whisk eggs stir in cheese tabasco and seasoning add onion mixture.
• 3 bake in oven at 350 degrees whisk before pouring in to 9 inch pie plate sprayed with pam.
• 4 if making ahead wait until the onion mixture has cooled before adding cover and refridgerate overnight if desired.

Grilled Stuffed Jalapeno Peppers

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.

Grilled Steak Tacos With Avocado Salsa

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 3 jalapenos
• extra virgin olive oil
• 1 large onion, half cut into 1/2-inch dice half sliced 1/4 inch thick
• 1 garlic clove, minced
• 1 lb tomatillo, husked and chopped
• 1 hass avocado, diced
• 1/2 cup chopped cilantro
• 1 tablespoon fresh lime juice
• salt & freshly ground black pepper
• crushed red pepper flakes (a pinch or two) (optional)
• 2 links of fresh chorizo sausage
• 1/2 lb panela cheese or 1/2 lb halloumi cheese, cut into squares
• 1 1/2 lbs flank steaks
• warm flour tortilla

Recipe

• 1 heat a grill pan.
• 2 grill the jalapeos until charred.
• 3 stem and seed the jalapenos; finely dice 2 of them.
• 4 thinly slice the remaining jalapeno and reserve on a platter.
• 5 in a saucepan, heat 2 tablespoons of olive oil.
• 6 add the diced jalapenos and onion and the garlic and cook over moderate heat until golden, 10 minutes.
• 7 add the tomatillos and cook until softened.
• 8 transfer to a bowl and let cool.
• 9 stir in the avocado, cilantro and lime juice; season with salt, black pepper & crushed red pepper flakes (if using).
• 10 oil the chorizo and grill over moderate heat until cooked through.
• 11 remove the chorizo casing and crumble the meat into a bowl.
• 12 lightly oil the cheese and grill for 1 minute per side, then oil the pan and grill the sliced onion until charred; transfer both to the platter.
• 13 oil the steak; season with salt and pepper.
• 14 grill over moderately high heat, turning once, 8 minutes for medium-rare.
• 15 transfer to a board and let rest for 5 minutes.
• 16 thinly slice the steak and serve with the accompaniments.
• 17 serve with warm flour tortillas.

Jalapeno Sauce

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• 2 cups whipping cream
• 1 cup sour cream
• 1 teaspoon chicken base
• 2 tablespoons clarified butter
• 1 tablespoon flour
• 1 jalapeno, minced
• 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.

Chili With Beef

Total Time: 4 hrs Preparation Time: 1 hr Cook Time: 3 hrs

Ingredients

• 2 lbs red kidney beans (dried)
• 2 lbs ground chuck
• 4 medium onions (chopped)
• 2 garlic cloves (mashed and chopped)
• 1 sweet pepper (chopped)
• 1 jalapeno pepper (thinly sliced) (optional)
• 1 serrano chili pepper (thinly sliced) (optional)
• 3 tablespoons chili powder
• 3 tablespoons cumin (freshly ground)
• 2 (16 ounce) cans tomatoes (i use 1 or 2 quarts of canned tomatoes)
• 1 (6 ounce) can tomato paste
• 1 (6 ounce) can vegetable juice (v-8)
• 1 teaspoon salt
• 3 tablespoons sugar
• 1 chili pepper (for garnish)

Recipe

• 1 rinse beans carefully. (i use quick soak method). add 16 cups water and bring to boil.
• 2 remove from heat and cover for one hour.
• 3 put beans back over fire and simmer slowly.
• 4 cook ground beef (small amounts at a time so it does not get watery).
• 5 when beef is slightly brown, remove to another container with a slotted spoon.
• 6 reserve about 2 tablespoons of the fat, and saute onions, garlic, and peppers.
• 7 return beef to pot, add spices, and stir, cooking slowly over low heat to get flavor into beef.
• 8 add tomatoes, paste, juice, salt and sugar.
• 9 add to beans, and simmer gently for about 1 to 2 hours or until done.
• 10 serve with grated cheese, diced onions, sour cream, and hot sauce. (i use mom's exceptionally hot tabasco sauce ).

Jalapeno Tiger Prawn Ginger Skewers

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.

Jalapeno Pepper Pie

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 2 cups shredded cheddar cheese
• 4 eggs, beaten
• chopped jalapeno, how much is your call

Recipe

• 1 grease large cookie sheet.
• 2 put down layer of jalapenos
• 3 top with cheddar cheese.
• 4 pour eggs over cheese.
• 5 bake at 350 for 25-30 minutes.
• 6 let cool and cut into squares.
• 7 enjoy.

Jalapeno Poppers!

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.

Jalapeno Pickled Eggs

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• 18 hard-boiled eggs, peeled
• 2 cups vinegar
• 1 small onion, sliced
• 1 1/2 teaspoons mustard seeds
• 1 1/2 teaspoons dill seeds
• 1 1/2 teaspoons black pepper
• 6 garlic cloves
• 1 (8 ounce) can whole jalapeno peppers (we used the can that had carrots in it too)
• 4 -6 splashes hot sauce (optional)

Recipe

• 1 put peeled eggs in a 2 1/2 quart jar.
• 2 we used a clean leftover dill pickle jar.
• 3 if you use more eggs you will need a bigger jar.
• 4 boil all ingredients (except eggs, of course) for 15 minutes.
• 5 pour hot mixture over eggs until eggs are covered.
• 6 add hot water to jar to fill if needed.
• 7 marinate in refrigerator for 1 week before using.
• 8 the original recipe had a note that said for a stronger flavor, poke hole in the eggs with a toothpick before marinating.
• 9 we didn't do that so i can't attest to it's results.

Jalapeno Pepper Mac 'n' Cheese

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.

Chana Saag

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.

Jalapeno-cilantro-lime Salsa

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 1
• 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!

Jalapeno Pot Roast

Total Time: 10 hrs 15 mins Preparation Time: 15 mins Cook Time: 10 hrs

Ingredients

• Servings: 6
• 1 (2 1/2 lb) pot roast (chuck shoulder roast is the best)
• 1 (4 ounce) can jalapeno peppers, with liquid (i use sliced)
• 1 large onion, quatered and thickly sliced
• 2 cloves garlic, thinly sliced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons cider vinegar

Recipe

• 1 place the meat in the crockpot.
• 2 add remaining ingredients.
• 3 cover and cook on low 10 to 12 hours.

Jalapeno Pepper Appetizers

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.

Jalapeno Pepper Cookies

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 2 whole jalapeno peppers, chopped
• 1 (8 ounce) can parmesan cheese
• 1/2 lb cream cheese
• 2 egg yolks
• bread crumbs and sesame seeds

Recipe

• 1 mix peppers, cheese, and egg yolks into a paste.
• 2 shape into a roll (like freezer cookies) and freeze.
• 3 when ready to use, slice into 1/4 inch rounds.
• 4 dust both sides of cookie with crumbs and sesame seeds.
• 5 place on ungreased cookie sheet and bake @ 350 degrees for 10-15 minutes.

Jalapeno-basil Lamb Chops

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.

Jalapeno Pepperoni Poppers

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 20 medium jalapenos
• 8 ounces cream cheese
• 8 ounces shredded cheddar cheese
• 40 pepperoni slices

Recipe

• 1 knead both cheeses and roll into log.
• 2 remove stems from jalapenos.
• 3 split jalapenos length wise and remove seeds with spoon. (gloves are also handy).
• 4 using a knife spread cheese into each jalapeno half.
• 5 top with pepperoni and bake at 350 for 30 minutes.

Light(er) Creamy Bean Quesadittos

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.
• 5 do it all over again. you know you want to.

Grilled Steak Tacos With Spicy Slaw

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.

Creamy Red Bean Salsa

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 (19 ounce) can red beans
• 1 red pepper, coarsely chopped
• 1 small red onion, coarsely chopped
• 2 tablespoons parsley, chopped
• 2 tablespoons coriander, chopped
• 1 tablespoon jalapeno pepper, coarsely chopped
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 2 tablespoons mayonnaise

Recipe

• 1 puree all the ingredients in a food processor or blender and pour into a serving bowl.
• 2 chill for at least 30 minutes.

Jalapeno Pesto-stuffed Lamb Roast

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).

Latin Beef

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• Servings: 6
• 14 1/2 ounces diced tomatoes
• 1 tablespoon capers
• 1 tablespoon cumin
• 1/2 teaspoon cinnamon
• 3 garlic cloves, sliced
• bell pepper, sliced
• 2 jalapenos, sliced
• 1 medium onion, sliced
• 1/2 teaspoon salt
• 1 1/2 lbs flank steaks or 1 1/2 lbs beef brisket

Recipe

• 1 add all ingredients to slow cooker. cook 6 hours on high. add can beef broth after 4 hours.

Jalapeno Pepper Jelly Glaze

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 (10 ounce) jar jalapeno jelly
• 1/2 bunch fresh cilantro, roughly chopped
• 1/2 lime, zest of
• 1 tablespoon fresh lime juice
• 2 garlic cloves, crushed
• 2 green onions, chopped into 1 inch sections
• 1 jalapeno pepper, seeded, deveined and minced (optional and more to taste)

Recipe

• 1 combine all the ingredients (except the optional jalapeno) in a blender. pulse until well blended. once blended, add the minced jalapeno pepper.
• 2 refrigerate for up to 2 weeks.

Jalapeno-cheddar Corn Bake

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 3/4 cup sugar
• 1/4 teaspoon seasoning salt, divided
• 1 1/2 cups all-purpose flour
• 1/2 cup cornmeal
• 1 tablespoon baking powder
• 1/2 cup butter, room temperature
• 3 large eggs
• 1 1/2 cups canned creamed corn
• 2 tablespoons pickled jalapeno peppers, chopped
• 1/2 cup shredded monterey jack and cheddar cheese blend

Recipe

• 1 preheat oven to 350°; position oven rack in middle position.
• 2 in a bowl, thoroughly combine sugar, 1/8 teaspoon seasoned salt, flour, cornmeal, and baking powder.
• 3 with a pastry cutter or finger tips, mix butter into the dry mixture until it resembles pea-sized crumbles.
• 4 combine and mix remaining ingredients in a separate bowl; add to dry ingredients, mixing just until some lumps remain.
• 5 pour mixture into a greased 8 x 8 inch baking pan.
• 6 place pan on a baking sheet; bake for 35 minutes or until golden brown and a pick comes out clean.
• 7 season with remaining seasoned salt.

Chili Today, Flames Tomorrow

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 3/4 lb tomato
• 1 tablespoon olive oil
• 1 lb lean ground beef
• 1 lb chicken thigh, boneless skinless, cubed small
• 1 teaspoon salt
• 1 onion, chopped
• 2 green zucchini, chopped
• 3 jalapenos, chopped
• 4 garlic cloves, minced
• 1 (6 ounce) can tomato paste
• 4 tablespoons chili powder, new mexico (no blends)
• 1 tablespoon salt
• 1 teaspoon paprika
• 2 teaspoons cumin
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 30 ounces canned black beans, don't drain
• 1 cup low sodium chicken broth
• 6 ounces beer

Recipe

• 1 preheat oven to 400.
• 2 place tomatoes on a cookie sheet and roast in oven for 20 minutes remove frim oven and let sit 5 minutes.
• 3 puree tomatoes in a blender.
• 4 in a large dutch oven (cast iron), heat oil to hot on high heat.
• 5 add ground beef and cook until mostly brown.
• 6 add chicken and season with salt. cook until chicken is mostly brown.
• 7 add veggies and cook until onion is welted, about 5 minutes.
• 8 add tomato paste and mix well. add tomato puree and mix well.
• 9 add seasonings and mix well. add remaining ingredients and mix well.
• 10 lower heat to simmer and simmer for at least a hour (the longer the better).
• 11 serve.

Jalapeno, Sausage, Jack, And Egg Breakfast Braid

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.

Jalapeno Velvet ( Sauce/dip)

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.
• 8 remove from heat;.
• 9 stir in minced jalapeno and the cheeses.

Jalapeno-cheddar Corn Muffins

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1/2 cup unsalted butter
• 1/2 cup chopped onion
• 1 tablespoon seeded finely chopped fresh jalapeno pepper
• 1 3/4 cups unbleached all-purpose flour
• 1 cup yellow cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup canned creamed corn (from a 14 oz. can)
• 1 cup buttermilk
• 1 egg
• 1 dash tabasco sauce
• 1 1/2 cups shredded sharp cheddar cheese

Recipe

• 1 lightly butter 12 muffin cups; set aside.
• 2 add 1/2 cup butter to a large skillet, melt over medium-high heat.
• 3 add the onion and cook for 8 minutes or until golden; remove the skillet from the heat; add jalapeno pepper; stir to combine.
• 4 in a large mixing bowl, add the flour, cornmeal, baking powder, baking soda, and salt; stir to combine.
• 5 in another bowl, add the corn, buttermilk, egg, tabasco, and the onion mixture; whisk until blended.
• 6 add the corn mixture to the dry ingredients, along with 1 cup cheese.
• 7 stir until just moistened; do not overmix.
• 8 pour batter evenly into 12 muffin cups.
• 9 sprinkle with the remaining cheese.
• 10 bake at 400° for 20-22 minutes or until golden and wooden pick comes out clean.
• 11 cool on a wire rack before removing from the pan.

Jalapeno Zucchini Cornbread

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.

Marinated Cucumbers With A Thai Twist

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 8
• 2 large english seedless cucumbers, thinly sliced (3 medium)
• 1/2 medium onion, finely chopped
• 4 garlic cloves, finely chopped
• 1/2 jalapeno pepper, finely chopped (or birdseye pepper)
• 1 tablespoon cilantro, finely chopped
• 1 cup vinegar
• 1 1/2 tablespoons sugar
• fresh lime juice, a squeeze

Recipe

• 1 mix all ingredients together in a large mixing bowl.
• 2 let sit in fridge for at least 2 hrs, preferrably overnight before eating.

Chandra's Mixed Bean Chili

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 2 tablespoons olive oil
• 1 large onion, chopped
• 6 garlic cloves, minced
• 1 1/2 lbs lean ground beef or 1 1/2 lbs ground chicken or 1 1/2 lbs yve's veggie ground round
• 1 green pepper, deseeded & chopped
• 2 jalapenos, diced
• 2 (28 ounce) cans diced tomatoes, do not drain
• 2 (15 ounce) cans black beans, drained
• 2 (15 ounce) cans dark red kidney beans, drained
• 2 (15 ounce) cans great northern beans, drained
• 2 (15 ounce) cans pinto beans, drained
• 1 tablespoon chili powder (to taste)
• 2 tablespoons cumin (to taste)
• 2 teaspoons cayenne (to taste)
• 1 tablespoon dried oregano (to taste)
• 1 teaspoon sea salt (to taste)
• 1 tablespoon fresh ground black pepper (to taste)

Recipe

• 1 in a large soup pot, heat oil.
• 2 add onion and garlic,
• 3 saute for 5 minutes or until onion is just translucent.
• 4 add meat and 1/2 of the spices.
• 5 saute until meat is cooked, about 10 minutes.
• 6 stir in the jalapenos and green pepper.
• 7 cook 3-5 more minutes.
• 8 add the tomatoes, beans, and remaining spices.
• 9 bring to a strong simmer.
• 10 reduce heat to a low simmer and cook for 30 minutes, stirring occasionally to prevent beans from sticking to the bottom.
• 11 adjust seasonings to taste, cooking 5 minutes between each addition.
• 12 serve with your choice of garnishes (cheddar cheese, sour cream, chopped onion, oyster crackers, etc.).
• 13 refrigerate leftovers covered.