Jalapeno Recipes

California Avocado Salsa

2006-12-07T21:55:00.001-08:00

Ingredients:
3 lg Ripe avocados (not soft) --
Coarsely chopped
3 Fresh tomatillos (husks
Removed) -- diced
1 sm Onion -- finely diced
2 Cloves garlic -- minced
2 Limes
1 Jalapeno -- minced
1 ts Salt
1 bn Cilantro -- minced
Juice only
Instructions:
In a medium bowl, stir together avocados, tomatillos, onion, garlic, lime juice, chile, salt, and cilantro. Let rest for at least 30 minutes before serving.

Black Bean Salsa

2006-12-07T21:55:00.000-08:00

Ingredients:
1 lb Dry black beans, cooked
3 lb Ripe tomatoes, chopped
1 Large onion, diced small
1 Red bell pepper, diced
1 Green bell pepper, diced
1/4 c Olive oil
2 tb Chili powder, more to taste
3/4 c Lime juice, more to taste
2 tb Salt, more to taste
4 Jalapenos, minced
1 Bunch fresh cilantro,chopped
Instructions:
This is another flexible recipe, with quantities added to taste. Get plenty of beans and tomatoes, since this color-texture combination is very pretty indeed. Step up the heat with more (and various) hot peppers if desired. Chop the tomatoes large for salad; chop them smaller for dipping salsa.

Big Cabin Salsa

2006-12-07T21:54:00.001-08:00

Ingredients:
1 cn Salsa tomatoes with chipotle
1 cn Diced tomatoes & green chile
1 tb Cumin
1 cn 16 oz tomato sauce
1 c Diced onion
1 c Diced celery
2 tb Sugar
1 ts Beau monde (or salt)
Garlic pepper to taste
3 ts Jalapenos, canned, chopped
Instructions:
In large bowl, combine all ingredients, and do NOT drain canned tomatoes. Mix well, cover, and refrigerate for at least overnight. This is a great salsa for homemade Mexican dishes!

Basic Salsa

2006-12-07T21:54:00.000-08:00

Ingredients:
16 oz Canned tomatoes, drained,
-finely chopped OR
1 lb Fresh tomatoes, peeled,
-chopped
4 oz Canned green chili peppers,
-rinsed, seeded, chopped
-(jalapenos if desired)
1/2 c Onion, finely chopped
1 tb Vinegar
1 ts Sugar
1/8 ts Salt
1/2 ts Cilantro
Instructions:
Mix all ingrediants, cover and refrigerate several hours.

Banana Salsa

2006-12-07T21:53:00.001-08:00

Ingredients:
2 lg Bananas
1/2 c Diced red bell pepper
1/2 c Diced green bell pepper
2 Jalapenos, seeded and minced
1 tb Fresh ginger, minced
3 Scallions, trimmed and
-finely chopped
1/4 c Chopped cilantro leaves
3 tb Fresh lime juice
2 tb Packed light brown sugar
1/4 ts Ground cardamom
1 tb Olive oil
Salt and pepper
Instructions:
Combine all of the ingredients in a mixing bowl, and gently toss to mix. Correct the seasonings, adding salt, lime juice, or sugar, to taste. The salsa should be a little sweet and a little sour. Best when served a couple hours after making. Cover and refrigerate until serving time.

Avocado Corn Salsa

2006-12-07T21:53:00.000-08:00

Ingredients:
1/4 c Fresh corn kernels
1 Diced medium avocado
1 md Tomato seeded and diced
1/4 Jalapeno chile minced
1/2 Minced small onion
2 ts Lime juice
Salt to taste
Instructions:
Cook corn and drain. Put in glass bowl and add avocado, tomato, jalapeno, onion, lime juice and salt. TIP: Use fresh lime.

Autumn Pear Salsa

2006-12-07T21:52:00.001-08:00

Ingredients:
1 lg Grapefruit; preferably pink
2 md Pears; ripe
1/2 c Cherries or cranberries;
-dried
2 tb Red onion; finely chopped
1/2 ts Garlic; finely chopped
1/2 ts Jalapeno; finely chopped
1/2 ts Grated lime zest
2 tb Fresh lime juice
Instructions:
1. Peel the grapefruit, removing all white pith. Carefully section the fruit then cut each section crosswise into thirds. Place in a bowl with any accumulated juices.

Authentic New Mexican Salsa

2006-12-07T21:52:00.000-08:00

Ingredients:
1 ga Whole peeled tomatoes
1 lg Onion; chopped
1 tb Garlic; granulated
1 tb Salt
1-1/2 lb Fresh jalapenos
1/2 c Chile pequin
1 oz Fresh cilantro
Instructions:
Combine all ingredients. Let marinate for several hours. Enjoy.

Anita's Hot Salsa

2006-12-07T21:51:00.000-08:00

Ingredients:
3 md Tomatoes
3 To 4 jalapeno peppers
Onion -- your choice
Oregano -- dash
Salt and pepper as you like
Instructions:
In saucepan boil tomatoes and peppers. Drain water and remove skin from tomatoes. put in blender with remaining ingredients and blend for a minute or until smooth, unless you prefer your salsa chunky.

Jalapeno Poppers

2006-09-18T18:52:00.000-07:00

Jalapeno poppers are popular restaurant and party appetizers. Make your own poppers following this simple recipe:

24 fresh jalapenos
1½ cups shredded cheddar cheese
½ cup cream cheese, softened
3 eggs, slightly beaten
2 cups fine breadcrumbs
Ranch or blue cheese dressing

Cut the stem end off each pepper and scoop out seeds and as much of the ribs as possible. In a small bowl blend the cheeses together. Stuff each of the peppers with the cheese mixture (a pastry piper or small spoon is helpful). Beat eggs gently. Pour breadcrumbs into a shallow pan. One by one, coat each popper with egg, shake off excess and roll gently in the breadcrumbs. Set aside for 15 minutes to allow the breading to set up. Transfer the poppers to a greased baking pan and bake in a preheated 300 °F (150 °C) oven. Bake 20 minutes for spicy jalapeno poppers, 30 minutes for medium heat and 40 minutes for a mild flavor. Serve immediately with dressing for dipping.

Hot Chicken Seasoning

2006-07-26T20:57:00.000-07:00

scotch bonnets
thai chilies
green Jalapeno
habanero peppers

Dry them out(i do them in a warm oven) when thoroughly dry
put them in a coffee grinder with some black peppercorns and grind until fine.

mix with salt, garlic powder, cumin and (if you can believe this) a touch of unsweetened lemon kool-aid powder.

This stuff is really stinkin hot and is awesome on wings...especially if you like your wings crispy and hot.

Stuffed Poblanos

2006-07-26T20:55:00.000-07:00

I make this a lot. It's easy, and good!

I don't roast the poblanos first, I just cut the end almost off, stuff them, and use a toothpick to close them back up.

Stuffing: Spanish rice mixed with chopped fresh jalapenos, raisins (golden or regular), toasted pinenuts, enchilada sauce (kick it up if you want), and ricotta salata cheese.

Stuff. Roast on grill. Pour enchilada sauce over. Eat.

Jalapeno Hot Dogs

2006-07-26T20:49:00.000-07:00

Grill or fry some hot dogs. Place them in buns. Top the dogs with cheddar cheese and sliced pickled jalapenos. Individually wrap the dogs in foil. Pop them in a 350 oven for 8-10 minutes. The cheese melts, the bun doesn't burn, and it gets all gooey and good. If you want, just serve them in the foil.

ADDED:
If you fry them, finish in oven. If you grill them outside, you can finish on grill, over indirect heat, or on an upper rack

Jalapeno Poppers Recipe

2006-04-22T21:37:00.000-07:00

Ingredients:
16 ounces Cheddar cheese
6 jalapeno peppers, seeded and halved
12 slices bacon

Directions:
Preheat the broiler. Cut Cheddar cheese into 12 slices long enough to fit inside the jalapeno halves. Insert cheese slices into the halves. Wrap the jalapeno halves with the bacon slices, securing with a toothpick, if necessary. Place on a medium baking sheet. Broil 5 to 10 minutes, or until the bacon is evenly brown. This recipe for Bacon Cheddar Jalapeno Poppers serves/makes 12.

Shrimp Curry

2006-03-21T22:13:00.000-08:00

Ingredients:

1 lb large shrimps/prawns, or scallops; or a combination of the two (or fish, see note below)
1/2 lb fresh mushrooms, cut in quarters, or use 1 can of whole straw mushrooms, drained
1 cup coconut cream, or the thickest milk on the top of a can of coconut milk
3 fresh red jalapeno or fresno peppers, or 5 red serrano peppers, chopped
7-10 dried red chilies, soaked to soften, then chopped
1 head garlic, or about 12-15 cloves, chopped
4-6 shallots, chopped
2 tsp shrimp paste ("gkapi")
1 tbsp peanut oil (for precooking fresh mushrooms)
2-3 tbsp fish sauce (näm bplah), or to taste (Golden Boy brand is preferred)
2-3 tsp palm or coconut sugar, or to taste
10 small kaffir lime leaves, finely slivered
A few sprigs of cilantro

Shell the shrimp/prawns and butterfly. Place in a bowl and add a teaspoon of salt and a few tablespoons of water. Mix well and set aside 15-20 minutes. Then rinse a few times with running water to wash off all the salt. Drain well.

If you are using scallops, rinse and drain well. Make a well-blended paste out of the ingredients from fresh red peppers to shrimp paste either by pounding the chopped ingredients with a large mortar and pestle, or by pureeing them in a blender or food processor. Prepare the other ingredients as indicated. If using fresh mushrooms, heat a wok and add a tablespoon of oil. When the oil is hot, toss in the mushrooms and stir-fry over high heat until they begin to change color. Sprinkle in a little fish sauce to salt and cook until mushrooms have just softened. Remove from wok. (Note there is no need to precook canned straw mushrooms.) Spoon a cup of coconut cream from the top of a can of coconut milk into the wok and heat over high heat. Reduce the cream for a few minutes to thicken. Stir in the chilli paste and fry until aromatic and until the oil has clearly separated from the cream. Season with fish sauce and palm sugar. Reduce until the mixture is very thick before adding the prawns and/or scallops and slivered kaffir lime leaves. Stir-fry over high heat until shrimps/prawns/scallops are nearly cooked. Drain the pre-cooked mushrooms from their juices and toss them or the drained, canned straw mushrooms into the wok. Stir well to reheat and mix in with the chili sauce. Transfer to a serving dish and garnish top with a few sprigs of cilantro. Serve hot with plain steamed jasmine rice.

Exploding Pig 'n Beans

2006-03-03T18:42:00.000-08:00

Ingredients
2 Cups of water
1/2 Cup dried brown or red beans, soaked overnight then drained
1 Tbs olive oil
2 onions chopped up finely
1 green or red bell pepper de-seeded and finely chopped
1 tsp minced garlic
500 g cubed pork
200 g cubed stewing steak
250 g whole peeled tomatoes (drain the juice off)
2 Tbs strong chilli powder
1 Golden or Red Habanero chilli finely chopped (2 Jalapenos for softies)
1 tsp oregano
250 ml cooking red wine
Salt and pepper to taste (use ground pepper for better flavour)
2 tsp cumin
Corn flour to thicken if necessary

Method
Combine water and beans in saucepan and simmer until tender.

Pan fry oil, onion, pepper garlic, salt and pepper until tender (in large frying pan)

Add pork and beef to pan and cook. Add beans and their liquid, as well as tomatoes and seasoning. Mix well, cover and simmer 1 hour. Add wine and cook, un-covered for 20-30 minutes or until liquid has reduced by 1 fifth. Use corn flour to thicken if necessary. Serve on rice or couscous and really enjoy the flavours!

Serves 4-6 easily

Sausages in Jalapeno & Tomato Gravy

2006-03-03T18:40:00.000-08:00

Ingredients
1 tbs olive or Canola oil
1 Large onion, finely chopped
500g Pork or Beef sausages (preferably smoked)
250 g rind less streaky bacon cut into small pieces
250 g tinned chopped tomatoes (skinned fresh if in season)
2 tsp light Soya sauce (my favourite is Japanese Kikkoman Soya sauce)
2 tsp Worcestershire sauce
1 tbs sugar
1 tsp Balsamic vinegar
2 Jalapeno chillis finely chopped (de-seeded for softies)

Method
1. Heat the oil in a frying pan and fry the onion, bacon and sausages until browned.
2. Cut the sausages into 2 cm pieces.
3. Add the remaining ingredients to the pan, stir together and simmer for 8 minutes

Serves 4-6

Jalapeno Porky Express

2006-03-03T18:34:00.000-08:00

Ingredients
1,5 Kg's fresh cubed pork
4 cups chicken stock
5 whole Jalapeno Chillis sliced
1 500 Gram can whole peeled tomatoes, quartered
1 onion, chopped
1 clove garlic, minced

Method
Saute pork, but do not overcook. Place in large pot and add chicken broth, sliced Jalapenos, tomatoes, onion, garlic. Stir until well mixed. Bring to a boil, stirring often, then simmer for at least two hours. You may use a mixture made of cornstarch and water to thicken if desired. Serve as a stew on rice or with flour tortillas to dip or as a topping for burritos. For enhanced green chilli flavor, make the day before you intend to serve and refrigerate overnight. Serves about 10. Enjoy!

Jalapeno Peanut Soup

2006-03-03T18:32:00.000-08:00

Ingredients
3 cups vegetable, chicken or beef stock
1 medium onion, coarsely chopped
1 large leek including 2 inches of the green top, coarsely chopped
2 medium carrots, sliced into 1/2 inch thick rounds
1/4 cup uncooked long-grain white rice
5 Jalapeno chillis finely chopped
1/2 cup smooth peanut butter

Method
Combine the stock, onion, leek and carrots in a heavy saucepan and bring to a boil over high heat. Reduce the heat to low and simmer, partially covered, for 30 minutes. Puree the soup in a food processor. Blend at high speed until the soup is smooth. Return the soup to the saucepan and bring to a boil over high heat. Stir in the rice and 5 Jalapeno chillis, reduce the heat to low, and cover tightly. Simmer for about 20 minutes, or until the rice is tender but grains still intact. In a small bowl, mix 1/2 cups of the soup with the peanut butter and stir until they are well combined. Stir the peanut butter mixture into the soup, cover again, and simmer for 5 minutes longer. Taste for seasoning and serve at once.

Jalapeno Poppers

2006-01-25T17:12:00.000-08:00

Jalapeno peppers are stuffed with a cream cheese mixture then battered
and deep fried to make delicious little appetizers.

INGREDIENTS:

* 12 jalapeno peppers, sliced in half lengthwise, seeds removed
* 8 ounces cream cheese, room temperature
* 2 eggs, beaten
* 2 tablespoons water
* dash salt
* 1 cup plain dry breadcrumbs
* oil for deep frying

PREPARATION:
Fill jalapeno pepper halves with cream cheese and press halves back
together. Combine eggs, water and salt. Dip jalapeno peppers into egg
mixture and into breadcrumbs. Place on a cookie sheet and freeze for 2
hours.

Heat oil in deep fryer to 370°. Deep fry peppers in batches for about 3
minutes, or until golden brown. Transfer jalapeno poppers to paper
towels to drain.

Mexican Bean Pie

2006-01-23T17:30:00.000-08:00

Ingredients:

Makes 6 servings.

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can pinto beans
1 (16 ounce) can refried beans
1 (2 ounce) can sliced black olives
1/2 (15 ounce) can whole kernel corn, drained
1/2 cup chopped green bell pepper
1 jalapeno pepper, seeded and minced
1 tablespoon cumin
1 teaspoon chili powder
Ground black pepper to taste
5 whole wheat tortillas
1 1/2 cups shredded Cheddar cheese
1/2 cup salsa
1/2 cup sour cream

Preheat oven to 350 degrees F (175 degrees C).

Combine black beans, pinto beans, refried beans, olives, corn, bell peppers, jalapeno pepper, cumin, chili powder and black pepper in a medium size pot. Cook on medium high heat until the mixture thickens, about 10 minutes.

Spray a round pan with non-stick oil spray. Lay one tortilla flat on the bottom of the pan. Spread bean mixture on the tortilla. Sprinkle cheese lightly over the bean mixture. Top with a new tortilla and repeat this layering process until the pan is full. When the final tortilla has been placed, cover the top tortilla with the remaining cheese. Bake for 20 minutes. Allow pie to cool slightly before serving.

Garnish with salsa and sour cream.

Masala Parathas

2006-01-23T17:28:00.000-08:00

Ingredients:

1 cup wheat flour
1/2 cup rice or all-purpose flour
1 onion
1 carrot
3 to 4 cabbage leaves
Cayenne Pepper
1 jalapeno or serrano pepper
1 potato
4 green chiles
1/2 teaspoon grated fresh ginger
5 tablespoons vegetable oil
1/4 teaspoon turmeric powder
Salt to taste

Finely chop all the vegetables either in a chopper or by hand in a large plate. You may even grate them if a chopper is not available. Add the flours, 2 tablespoons oil, salt and knead to a very stiff dough. Do not keep the dough for long after kneading, or it will become gooey and soft. This would make it difficult to roll the parathas. Divide into 3 parts. Roll into 5-inch rounds. Shallow fry on a hot griddle (tawa) on both sides until golden brown using the remaining oil.

Eat hot or carry away for later, with sauce, tamarind or onion chutney.

Marinated Shrimp In Avocado Halves

2006-01-23T17:25:00.000-08:00

Ingredients:

12 oz Shrimp, shelled (fresh or frozen)
2 tablespoons vinegar
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
1/8 teaspoon dry mustard
Dash of pepper
1/4 cup onion, thinly sliced, divided
1 clove garlic, halved
3 tablespoons vegetable oil
1 pickled jalapeno pepper, rinsed, seeded
and cut into strips
2 Haas avocados, halved and seeded
1/2 cup chopped tomato

Thaw shrimp if frozen.

In a bowl combine vinegar, lemon juice, salt, mustard and pepper and set aside.

In a medium skillet, cook the shrimp, half of the onion slices and the garlic in hot oil over medium-high heat for 4 to 5 minutes, or just until shrimp are done, stirring occasionally. Remove onion and garlic with a slotted spoon and discard.

Add shrimp and the remaining oil to the vinegar mixture in the bowl, along with remaining onion slices and the jalapeno pepper. Cover and chill for several hours or overnight, stirring occasionally.

To serve, lift the shrimp, onion slices and jalapeno pepper from the marinade and spoon into the avocado halves. Sprinkle with the chopped tomato and drizzle some of the remaining marinade over all.

4 servings

Margarita-Glazed Pork Chops

2006-01-23T17:23:00.000-08:00

Ingredients:

1/3 cup orange marmalade
1 jalapeno pepper, seeded and finely chopped
2 tablespoons tequila or lime juice
1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
4 boneless pork loin chops, cut 1-inch thick (about 1 1/2 pounds total)
Snipped fresh cilantro
Lime and orange wedges (optional)

For glaze, stir together the orange marmalade, jalapeno, tequila or lime juice and ginger in a small mixing bowl.

Trim fat from the pork chops.

For a charcoal grill, place the chops on the grill rack directly over medium coals. Grill, uncovered, for 12 to 15 minutes or till juices run clear, turning chops once and frequently brushing with glaze during the last 5 minutes of grilling.

For a gas grill, preheat grill. Reduce heat to medium. Place the chops on the grill rack, cover and grill as above.

To serve, sprinkle with cilantro. If desired, garnish with lime and orange wedges.

Yield: 4 servings

Low Fat Burger with Show Stopper Topper

2006-01-23T17:17:00.000-08:00

Ingedients:

1/2 pound extra lean ground beef
1/2 pound lean ground turkey (skinless)
2 tablespoons minced onions
2 cloves garlic, minced
1 egg white
1 tablespoon ketchup
1 teaspoon lite Worcestershire sauce
1/2 teaspoon each chili powder and celery seeds
1/4 teaspoon each ground cumin, salt, and black pepper
4 hamburger rolls

Combine all burger ingredients (beef through black pepper) in a large bowl. Mix well (using your hands works best). Divide into 4 equal portions. Shape each portion into a 1/2 inch thick patty. Separate patties using wax paper. This also makes it easier to transfer them to the grill.

Prepare grill. Cook burgers 4-5 minutes on each side, or until desired doneness is reached. Baste with your favorite barbeque sauce.

Serve on hamburger rolls with your favorite toppings. Makes 4 servings.

Show Stopper Burger Topper

This salsa is a snap to make and tastes fabulous on grilled burgers or grilled chicken sandwiches.

2 cups seeded and diced tomatoes
3/4 cup diced onions
1 jalapeno pepper, seeded and minced
2 tablespoons chopped fresh coriander
2 teaspoons lime juice
1/2 teaspoon granulated sugar
Salt and pepper to taste

Combine all ingredients in a small bowl. Mix well. Allow to stand for 30 minutes for flavors to develop. Spoon salsa over hot burgers.

Makes about 2 cups.

HINT: Top your burger with non-fat or low-fat cheese slices instead of the regular kind and save about 7 grams of fat per burger.

La Olla Restaurant & Bar Oaxacan String Cheese in Green Salsa (Quesillo en Salsa Verde)

2006-01-23T17:16:00.000-08:00

Ingredients:

You can use more or less sugar, depending on the acidity of the tomatillos.

6 servings

2 cups water
1 1/4 pounds tomatillos, husked, rinsed
1 jalapeno chile, stemmed, halved, seeded
1/3 cup (packed) fresh cilantro
3 garlic cloves
2 tablespoons olive oil
1/2 large white onion, sliced
3/4 cup low-salt chicken broth
3/4 teaspoon (about) granulated sugar
1 1/2 pounds queso Oaxaca, cut into 6 portions
Warm corn tortillas

Bring 2 cups water to boil in heavy medium saucepan over medium-high heat. Add tomatillos and jalapeno chile and cook until tomatillos are tender, about 7 minutes. Using slotted spoon, transfer tomatillos and chile to blender. Add 1/2 cup cooking liquid, cilantro and garlic. Puree until sauce is almost smooth.

Heat oil in heavy large skillet over high heat. Add onion and sauté until beginning to soften, about 5 minutes. Add tomatillo sauce. Reduce heat to medium-low and simmer until sauce thickens, stirring occasionally, about 5 minutes. Mix in broth, then sugar; season sauce with salt and pepper.

Heat heavy large nonstick skillet over high heat. Add cheese and cook until slightly browned, about 1 minute per side. Bring tomatillo sauce to simmer. Add cheese to sauce and cook until cheese begins to melt, about 2 minutes.

Transfer cheese with sauce to shallow platter or divide cheese and sauce among 6 individual gratin dishes. Serve with tortillas.

Jimmy Buffett's Jalapeno Macaroni and Cheese

2006-01-23T17:15:00.000-08:00

Ingredients:

8 tablespoons butter, melted
1/2 pound cream cheese, melted
2 1/2 cups heavy cream
1 teaspoon salt
1/4 teaspoon Tony Chachere's Seasoning
1/2 pound Cheddar cheese
1/3 cup flour
1 cup sliced jalapeños
1/2 cup jalapeño juice (from jar)
2 tablespoons bread crumbs
1 pound Perciatel 10-inch macaroni noodles

In a saucepan melt butter.
Add cream cheese and mix until blended.
Add heavy cream and whisk.
Add jalapeño juice and whisk.
Mix in Cheddar, stirring until cheddar is completely melted.
Mix in sliced jalapeños.
Add salt, Tony C's and flour.
Continue whisking until all ingredients are completely incorporated.
Spray loaf pan with pan coating.
Layer bottom of pan with cooked macaroni.
Spoon in mixture and cover with Cheddar.
Add another layer of pasta, mixture and Cheddar.
Dust top with bread crumbs.
Cover and bake at 350 degrees F for 30 minutes.
Uncover and bake for 20 to 30 minutes until brown.

Jazzy Cocktail Franks

2006-01-23T17:14:00.000-08:00

Ingredients:

1 cup ketchup
1 pound cocktail franks
1 to 2 tablespoons chopped jalapeno peppers
1/2 cup grape jelly
8 ounces undrained crushed pineapple in juice

Combine ketchup, pineapple, grape jelly and jalapeno peppers. Cook over medium heat, stirring, until jelly is melted. Stir in 1 pound cocktail franks; heat.

Serve warm with wooden picks.

Makes 12 to 15 servings.

Jambalaya Stuffing

2006-01-23T17:13:00.000-08:00

Ingredients:

4 tablespoon (50 mL) vegetable oil
1 pound (450 g) spicy Italian, chorizo or andouille (Cajun)
sausages, peeled and crumbled
3 cups (750 mL) diced red and green sweet peppers
2 cups (500 mL) onions, diced
2 cups (500 mL) celery, diced
1 jalapeno chile pepper, seeded and diced
2 cloves garlic, minced
1/2 cup (125 mL) chopped fresh basil
1 tablespoon (15 mL) dried oregano
2 bay leaves
Freshly ground pepper to taste
2 1/2 cups (625 mL) raw white rice, washed
1 (28 ounce) (700-g) can diced tomatoes
1 ounce (25 g) tomato paste
3 cups (750 mL) chicken or vegetable stock

Heat half the oil in a large saucepan, and brown the crumbled sausage. Drain and set aside.

Add the remaining oil to the pan, heat, and sauté the peppers, onion, celery, jalapeno, garlic, basil, oregano and bay leaves. Season with pepper. Add the rice and stir to coat evenly. Add the tomatoes, tomato paste and stock and bring to a boil. Stir thoroughly, reduce heat to low, cover and simmer for 30 minutes until all liquid is absorbed and rice is tender, about 30 minutes.

Remove bay leaves, and let the rice stuffing cool enough to handle. Fold in the sausage mixture. Stuff the turkey in the cavity and the neck opening with the jambalaya dressing, making sure not to cram it in too tightly. Roast until juicy, and serve as you would any stuffed bird.

Jalapeno-Peach Barbecue Sauce

2006-01-23T17:12:00.000-08:00

Ingredients:

1 (16 ounce) can peaches in heavy syrup
2 tablespoons peach chutney
2 teaspoons brown sugar
1/4 cup minced onion
1/2 teaspoon Worcestershire sauce
3 tablespoons minced pickled jalapenos
1/2 teaspoon salt
2 teaspoons jalapeno pickling liquid from jar or
1/4 teaspoon ground cumin

Makes about 2 cups.

Mix the ingredients in a saucepan and bring the liquid to a simmer. Reduce the heat to low and cook the mixture until the onions are tender and the sauce thickens, approximately 25 to 30 minutes.

Use the sauce warm or chilled. It keeps, refrigerated, for a couple of weeks. Serve bacon glazed with Jalapeno-Peach Barbecue Sauce. Bake thick-sliced strips of bacon for about 10 minutes at 350 degrees F, then brush both sides with the sauce and continue cooking for another 5 to 7 minutes per side.

Jalapeno-Ground Beef Cornbread

2006-01-23T17:11:00.001-08:00

Ingredients:

1 cup yellow cornmeal
1 cup milk
2 eggs, beaten
3/4 teaspoon salt
1/2 teaspoon baking soda
1 (1 pound 1 ounce) can cream-style corn
1 pound Cheddar cheese, grated
1 large onion, chopped
1 pound ground beef
1 to 4 jalapeño peppers, chopped fine

Preheat oven to 350 degrees F.

Combine cornmeal, milk, eggs, salt, baking soda and corn. Mix well and set aside.

Brown ground beef until crumbly and drain well on paper towels.

Pour half of cornbread batter into a well greased cast iron skillet that has been dusted with cornmeal. Sprinkle cheese evenly over batter. Sprinkle ground beef evenly over cheese. Sprinkle chopped onion and jalapeño peppers evenly over meat. Cover with remaining cornbread batter. Bake for approximately 50 minutes.

Serve hot.

Makes 6 to 8 servings.

Jalapeno-Chile Cheese Crock

2006-01-23T17:11:00.000-08:00

Ingredients:

1 pound sharp Cheddar cheese, grated (4 cups)
3 ounces cream cheese
1/2 cup butter, plus 1 to 2 tablespoons (optional) to cover finished spread
1 tablespoon finely chopped onion
2 to 3 tablespoons chopped fresh jalapeño chiles, or to taste
1/2 teaspoon paprika

Place Cheddar cheese in a medium microwave-safe mixing bowl. Add cream cheese and the 1/2 cup butter. Microwave on MEDIUM-LOW (30 percent power) until cheeses are softened but not melted (1 to 3 minutes), stirring twice. Do not allow cheeses to melt; stirring will distribute heat and help to soften cheeses without melting them.

Place softened cheese mixture in work bowl of food processor. Add onion, jalapeño chile and paprika. Process cheese mixture until evenly blended. Scoop mixture into decorative crock, cover, and store in refrigerator.

Cheese will keep refrigerated up to 2 weeks. For longer storage (up to 2 months), microwave the 1 to 2 tablespoons butter in a small microwave-safe measure for 30 to 60 seconds. Pour melted butter over cheese in crock, covering top of cheese completely to seal. Cover and refrigerate.

Jalapeno White Sauce

2006-01-23T17:10:00.000-08:00

Ingredients:

2 cups whipping cream
1 cup sour cream
1 teaspoon chicken base
1 tablespoon jalapeno juice or vinegar
2 tablespoons butter
1 tablespoon flour
1 finely minced jalapeno
2 ounces shredded Monterey jack or Monterey jack/
Cheddar cheese

Beat whipping cream over a high heat. Add sour cream as soon as whipping cream begins to boil. Reduce to medium heat when sour cream dissolves. Stir in chicken base and jalapeno juice. Simmer.

Make a roux by melting the butter, adding the flour and whisking until mixture turns a pale gold color. Add roux to cream mixture, whisking constantly until incorporated. Remove from heat and stir in jalapenos and cheese. Cool. Use warm or cold as a dip; or serve as a sauce over fish, chicken or pasta.

Jalapeno Shrimp Skewers

2006-01-23T17:09:00.000-08:00

Ingredients:

1 1/2 pounds large shrimp (at least 31-40 count)
1/2 cup Italian dressing
1 fresh jalapeno pepper
2 ounces Monterey jack cheese
12 slices bacon, cut into thirds
6 bamboo Skewers

Butterfly shrimp by removing shell except for last tail segment. On underside of shrimp tails, cut nearly all the way through. Marinate in dressing for 10 minutes; reserve marinade for basting on the grill.

Slice pepper in half lengthwise; remove seeds and slice into very thin "matchsticks"; set aside.

Slice cheese into "matchsticks"; set aside.

Place 1 strip of pepper and 1 strip of cheese in the center of each shrimp. Close shrimp, wrap with 1/2 slice bacon, and thread onto skewers (about six shrimp per skewer). Grill shrimp over medium heat for 5 minutes, turning and basting once. Shrimp are done when opaque throughout.

Jalapeno Tartar Sauce

2006-01-23T17:08:00.000-08:00

Ingredients:

1 1/2 cups mayonnaise
3 tablespoons capers, drained and chopped
4 tablespoons dill pickle, drained and chopped
2 1/2 tablespoons fresh lime juice
2 tablespoons chopped jalapeño peppers
2 dashes Tabasco sauce
1/2 teaspoon fresh parsley, chopped
Salt, to taste

Mix all ingredients in a large nonreactive bowl. Cover and place in refrigerator for 1 hour to let the flavor develop.

Jalapeno Stuffed Burgers

2006-01-23T17:07:00.000-08:00

Ingredients:

Pepper Ketchup
1 (7.5 ounce) jar roasted peppers, drained
1 tablespoon granulated sugar
1 teaspoon salt

Burgers
1 1/2 pounds ground beef
1/4 teaspoon salt
3 ounces cream cheese, softened
1 to 2 jalapeno peppers, minced or
2 tablespoons chopped green chiles
4 hamburger buns

Toppings
Grilled onion slices
Jalapeno pepper slices

Pepper Ketchup: Process peppers, sugar and salt in a blender. Pour into a small saucepan and cook over medium heat for 4 minutes or until thickened.

Combine ground beef and salt - shape into 8 thin patties.

Combine cream cheese and jalapeno pepper - divide evenly in the center of 4 patties (do not spread to edges). Top with remaining patties and press edges to seal. Grill covered with grill lid over medium-high heat 4 to 5 minutes per side or until done. Serve on buns with Pepper Ketchup and desired toppings.

Jalapeno Shrimp Dip

2006-01-23T17:06:00.000-08:00

Ingredients:

1 1/2 pounds peeled and deveined small shrimp, steamed
3 stalks celery
6 green onions
2 large pickled jalapeno peppers
16 ounces cream cheese, softened
1/2 teaspoon pickled jalapeno pepper liquid
1 tablespoon prepared mustard
1/2 cup mayonnaise

Finely chop shrimp, celery, green onions, and jalapeno peppers; place in a large bowl. Add cream cheese and remaining ingredients, stirring well. Cover and chill at least 30 minutes.

Serve with crackers or crostini.

Jalapeno Salad Dressing

2006-01-23T17:05:00.000-08:00

Ingredients:

1 cup plain yogurt
2 tablespoons skim milk
1 tablespoon minced jalapenos
1/4 teaspoon minced garlic
1/4 teaspoon ground cumin
1/8 teaspoon salt

Stir all ingredients together. Cover and chill until serving time.

Use over shredded jicama or taco

Jalapeno Rice

2006-01-23T17:04:00.000-08:00

Ingredients:

Source: This recipe is from Bebe, a friend of mine. It was published in Southern Living many years ago.

1 tablespoon melted butter
1/4 cup thinly sliced celery
2 scallions, thinly sliced
1/2 to 1 jalapeño pepper, seeded and diced
1/2 teaspoon salt
2/3 cup chicken broth
2/3 cup instant rice
1 tablespoon diced pimento

Combine butter, celery, scallions and pepper in medium skillet. Sauté until tender but not brown.

Add salt and broth, bring to a boil. Stir in rice and pimento. Cover and remove from heat. Allow to stand 5 minutes

Yield: 2 to 3 servings

Jalapeno Rib Eye Steaks

2006-01-23T17:03:00.000-08:00

Ingredients:

1/4 cup cilantro or parsley, chopped
1/4 cup sliced pickled jalapeno peppers, chopped
4 rib eye steaks, about 1/2 pound each
1 tablespoon vegetable oil
1/2 teaspoon ground cumin (comino)

Prepare grill or broiler.

Combine cilantro and jalapenos in a bowl. Cut a pocket in the side of each steak, without cutting all the way through. Stuff pockets with cilantro mixture and secure closed with wooden picks.

Combine remaining ingredients and pepper to taste in a bowl and rub over outside of steaks. Grill or broil about 5 inches from heat source 4 to 5 minutes per side, or longer for more well done meat. Remove wooden picks before serving.

Makes 4 servings.

Jalapeno Raspberry Pepper Jelly

2006-01-23T17:02:00.000-08:00

Ingredients:

2 cups bell peppers (red, green, or both)
1 cup raspberries
1 or 2 fresh jalapeño peppers
6 cups granulated sugar
1 1/2 cups vinegar (5%)
2 or 3 pouches liquid pectin
Few drops red or green food coloring (optional)

Grind or chop the bell peppers and jalapeños. When handling the jalapeños, USE GLOVES to avoid burns. (I use a food processor.)

Combine with sugar and vinegar. Bring to a full rolling boil, stirring constantly. Remove from heat and let stand 15 minutes.

Bring to a boil again for 2 minutes.

Add pectin and bring to a rolling boil. Remove from heat and stir for 5 minutes. Add coloring, if desired. Pour into hot jelly jars and seal with lids. Store in a cool dark place. Jelly may take up to 3 to 4 weeks to set.

Servings: 4

Jalapeno Rangoons

2006-01-23T17:01:00.001-08:00

Ingerdients:

3 ounces chopped fresh jalapeno peppers
8 ounces cream cheese, at room temperature
1 small onion, chopped
1/4 teaspoon garlic powder
1/2 teaspoon soy sauce
3 dozen wonton wrappers
1 egg yolk
Oil for deep frying
Chinese mustard, sweet and sour, or plum sauce
Combine jalapenos, cream cheese, onion, garlic powder and soy sauce. 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.

Heat the oil in a frying pan to 375 degrees F.
Fry five or six rangoons at a time, for about 3 minutes each batch, until golden. Drain on paper towels, and serve while hot with sauce for dipping.

Jalapeno Quiche

2006-01-23T17:01:00.000-08:00

Ingredients:

8 eggs
1/2 cup flour
3/4 teaspoon salt
1 teaspoon baking powder
16 ounces shredded Monterey jack cheese
1 1/2 cups cottage cheese
1/4 cup chopped jalapenos

Beat eggs for 3 minutes. Combine and mix well with eggs the flour, salt and baking powder. Add to mixture the shredded Monterey jack cheese, cottage cheese and chopped jalapenos. Pour into greased 9 x 13-inch dish. Bake at 350 degrees F for 30 to 35 minutes. Let stand 10 minutes before cutting.

Jalapeno Potato Salad

2006-01-23T17:00:00.000-08:00

Ingredients:

4 large russet potatoes, peeled and cut into 3/4-inch cubes
1/4 cup Dijon mustard
1/4 cup white wine vinegar
2 large garlic cloves, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup olive oil
1 (3.5 ounce) can pitted black olives, drained and chopped
1 small bunch scallions, thinly sliced, about 3/4 cup
6 ounces feta cheese, crumbled
4 fresh jalapeño peppers, seeded and finely sliced

Place potatoes in 3-quart saucepan or Dutch oven and pour in cold water to cover. Bring to a boil, reduce heat to low and simmer 10 minutes or until potatoes are tender. Drain.

Meanwhile, in large bowl combine mustard, vinegar, garlic, salt and pepper. Slowly whisk in oil. Add potatoes, olives, scallions, feta cheese and peppers. Toss to mix well.

Serve chilled or at room temperature.

Serves 6.

Jalapeno Popcorn

2006-01-23T16:59:00.000-08:00

Ingedients:

1/2 cup canned sliced jalapeño peppers with juice
Popcorn
Vegetable oil

Pour small amount of oil in bottom of large pan. Add peppers and juice. Preheat and add popcorn kernels. Pop like regular popcorn. Salt to taste.

Jalapeno Pepper Butter

2006-01-23T16:58:00.000-08:00

Ingredients:

Great to use on corn on the cob!

1/2 cup unsalted butter
2 jalapeño peppers, finely minced
1/2 teaspoon ground cumin

Beat butter with electric mixer until light. Beat in jalapeño peppers, then the cumin. Refrigerate until ready to use.

Jalapeno Peanut Brittle

2006-01-23T16:57:00.000-08:00

Ingredients:

1/4 cup plus 2 tablespoons fresh jalapeno peppers, cleaned,
finely chopped (no seeds and no white part)
1/4 cup light corn syrup
1 1/4 cups granulated sugar
1/2 cup raw peanuts
2 tablespoons butter, divided
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
3 drops green food coloring
1/2 teaspoon baking soda

Generously butter a 15 x 10-inch jellyroll pan. Set aside.

In a skillet melt 1 tablespoon of the butter; add jalapenos and peanuts, and cook over low heat until peppers are soft.

In a saucepan, combine sugar and syrup and bring to a boil over medium heat. Add jalapenos and peanuts. Stir well, and cook until mixture reaches the soft crack stage on a candy thermometer. Remove from heat.

Blend in remaining 1 tablespoon butter, vanilla extract, almond extract and food coloring until well mixed. Sprinkle baking soda evenly over the cooked mixture and stir well. When foamy, pour immediately onto the prepared jellyroll pan. Spread out into a thin layer. Let cool on jellyroll pan until until brittle and cool enough to handle. Break into irregular pieces. Store in an airtight container.

Yields 1/2 to 1 pound.

Jalapeno Orange Mustard Chicken

2006-01-23T16:56:00.001-08:00

Ingredients:

2 tablespoons Dijon mustard
2 tablespoons orange marmalade
1 jalapeno pepper, seeded and minced
2 teaspoons fresh lime juice
1 teaspoon olive oil
4 skinless chicken breast halves

Preheat oven to 350 degrees F. Liberally spray a rack with Pam. Place rack in a pan.

Combine mustard, marmalade, jalapeno, lime juice and olive oil. Add a pinch of cayenne pepper if you want it hotter.

Cut a pocket in the side of each chicken breast and spoon a little of the mustard sauce into the opening. Baste the tops of the chicken with the mustard.

Place chicken on prepared rack. Bake for 30 minutes or until chicken tests done. Baste once during cooking with mustard mixture.

This recipe freezes well.

Jalapeno Mustard

2006-01-23T16:56:00.000-08:00

Ingredients:

1/3 cup Colman's dry mustard
1/3 cup cider vinegar
2 teaspoons yellow mustard seeds
2 eggs
1/2 cup beer or water
2 tablespoons minced pickled jalapeños plus
2 tablespoons jalapeño pickling liquid
1 1/2 tablespoons molasses
1 tablespoon minced onion
1/2 teaspoon salt

In a small bowl, mix the dry mustard and vinegar until a smooth paste forms. Stir in mustard seeds; cover, then let the mixture sit at room temperature for several hours.

Transfer the mustard mixture to a small, heavy saucepan. Add remaining ingredients and warm over medium-low heat. Cook the mixture slowly, stirring frequently, until thick, about 30 minutes. Cool to room temperature. Transfer mustard to a small jar and refrigerate for later use. The mustard keeps for up to 2 weeks. Use it as you would any other mustard.

Jalapeno Ice Cream

2006-01-23T16:55:00.000-08:00

Ingredients:

1 medium jalapeño or Serrano chile
1 cup water
1 3/4 cups granulated sugar
1 1/2 cups milk
1 1/2 cups heavy cream
9 large egg yolks
1 tablespoon framboise or vanilla extract

Quarter the chile lengthwise and remove the seeds, veins, and any remnants of stem. Chop it into 1/4-inch pieces. Place the chopped chile in a small saucepan. Add water and 1 cup of the sugar. Bring to a gentle boil over medium-low heat. Cook for 10 minutes, then remove from the heat and let stand for at least 4 hours.

In a medium-size heavy-bottomed saucepan, combine milk, cream and 1 tablespoon of the sugar. Bring to a scald.

Meanwhile, put remaining sugar (1/2 cup plus 3 tablespoons), egg yolks and framboise or vanilla extract in a large bowl and whisk just to blend. While gently whisking the yolks, drizzle the hot cream mixture into them so that they are gradually warmed up. Return the mixture to the saucepan and set over medium-low heat. Cook, stirring with a wooden spoon and constantly scraping the bottom of the pan, until the custard has thickened slightly and coats the back of the spoon.

Strain the custard through a fine sieve into a bowl and nestle it in a larger bowl of ice. Let cool, stirring occasionally, then transfer to an ice cream maker and freeze according to the manufacturer's instructions.

Drain the chile and add to the soft ice cream. Transfer to a storage container and freeze until firm.

Jalapeno Gravy

2006-01-23T16:54:00.000-08:00

Ingredients:

2 cups cream
2 tablespoons butter
2 teaspoons salt
1 teaspoon granulated garlic
2 chicken bouillon cubes
2 teaspoons black pepper
4 fresh jalapenos, sliced
Cornstarch slurry to thicken

Bring cream to slight boil. Whisk in butter, salt, garlic, pepper and chicken bouillon. Add sliced jalapenos and cornstarch slurry to thicken.

Jalapeno Cream Sauce

2006-01-23T16:53:00.000-08:00

Ingredients:

1 or 2 jalapeno peppers, seeded and minced
1 clove garlic, minced
2 teaspoons vegetable oil
1/8 teaspoon salt
Dash of pepper

Crème Fraiche
1/3 cup whipping cream
2/3 cup dairy sour cream

Sauté peppers and garlic in oil, stirring frequently, until tender, about 4 minutes. Remove from heat; stir in remaining ingredients including the crème fraiche. Makes about 1 1/4 cups sauce.

Creme Fraiche: Gradually stir whipping cream into sour cream. Cover and refrigerate up to 48 hours.

Buzzard's Breath Chili

2006-01-23T16:51:00.000-08:00

Ingredients:

8 pounds beef (US Choice boneless chuck)
3 (8 ounce) cans tomato sauce
2 large onions, chopped
5 cloves garlic, crushed and chopped
2 jalapeno peppers
Chili powder (about twice the label amount)
2 teaspoons ground cumin
1/4 to 1/2 teaspoon oregano
Salt to taste
1 to 2 teaspoons paprika
Cayenne pepper to taste
Masa Harina (as needed)
1 quart beef stock

Take meat and chop into 3/8-inch cubes, removing all gristle and visible fat. Brown in an iron skillet, about 2 pounds at a time. Place in a large cast-iron chili pot, adding tomato sauce and equal amounts of water. Add chopped onion, garlic, jalapeno peppers (wrapped in cheesecloth) and chili powder. Simmer for 20 minutes, then add the cumin, oregano, salt and cayenne pepper to taste. As moisture is required, add homemade beef stock until amount is used, then add water if needed.
Simmer, covered, until meat is tender (about 2 hours), stirring occasionally. Then add the Masa Harina to thicken if needed. Add paprika for color. Cook 10 additional minutes; correct the seasoning. Discard the jalapenos and serve.

A small additional amount of cumin enhances aroma when added in the last ten minutes.

Avocado-Jalapeno Soup

2006-01-23T16:50:00.000-08:00

Ingredients:

1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
2 cups half-and-half
1 teaspoon salt
Grated rind of 1 lime
3 ripe avocados
1 tablespoon fresh lemon juice
1/2 teaspoon very finely chopped onion
1 teaspoon finely chopped jalapeño
Pepper to taste
1/4 cup cream, whipped, for garnish
1/2 teaspoon chili powder, for garnish

Melt butter in top of a double boiler, add flour and blend with a wire whisk thoroughly. Add salt and lime rind, stirring until mixture thickens. Mash 2 of the avocados and add to soup, mixing thoroughly. Add lemon juice, onion and jalapeño. Chill for several hours or overnight.

Just before serving, cube the remaining avocado.

Serve soup in chilled bowls and garnish with cubed avocado, dab of whipped cream and chili powder.

Yields 6 servings.

Jalapeno Poppers

2006-01-22T13:00:00.000-08:00

Jalapeno peppers are stuffed with a cream cheese mixture then battered and deep fried to make delicious little appetizers.

INGREDIENTS:

* 12 jalapeno peppers, sliced in half lengthwise, seeds removed
* 8 ounces cream cheese, room temperature
* 2 eggs, beaten
* 2 tablespoons water
* dash salt
* 1 cup plain dry breadcrumbs
* oil for deep frying

PREPARATION:
Fill jalapeno pepper halves with cream cheese and press halves back together. Combine eggs, water and salt. Dip jalapeno peppers into egg mixture and into breadcrumbs. Place on a cookie sheet and freeze for 2 hours.

Heat oil in deep fryer to 370°. Deep fry peppers in batches for about 3 minutes, or until golden brown. Transfer jalapeno poppers to paper towels to drain.

San Antonio Chicken

2006-01-22T12:58:00.000-08:00

This recipe is made with chicken breasts and tomatoes and corn, along with other ingredients.

INGREDIENTS:

* 2 tablespoons olive oil
* 4 boneless skinless chicken breast halves
* salt
* pepper
* 1 cup chopped onion
* 1 or 2 jalapeno peppers, seeded and chopped
* 8 cloves garlic, chopped
* 2 ribs celery, chopped
* 1 1/2 cups chopped tomatoes
* 2 cups whole kernel corn, fresh or frozen and thawed
* juice and zest of 1 lime
* 2 tablespoons chili powder
* salt and pepper
* sliced black olives, optional

PREPARATION:
Heat a large skillet over medium-high heat; add olive oil. Season chicken breasts with salt and pepper; sauté until golden brown on both sides and no longer pink, about 10 to 15 minutes. Meanwhile, combine chopped onion, jalapeno pepper, garlic, and celery; set aside.

Combine chopped tomatoes with corn kernels, lime juice and grated peel, and chili powder.

When chicken is cooked, remove to a large clean platter.

Add the onion and garlic mixture to the hot skillet; sauté until onion is tender, about 5 minutes. Pour tomato and corn mixture into the skillet; place chicken on top. Reduce heat, cover, and simmer for about 10 minutes. Taste; season to taste with salt and pepper. Serve chicken with vegetable mixture, garnished with black olive slices, if desired. Serve with hot boiled rice.

Jalapeno Quiche

2006-01-22T12:52:00.000-08:00

INGREDIENTS:

* 1 frozen pie shell, baked, but not browned
* 1/2 c. ham, chopped
* 4 slices bacon, crumbled
* 2 cups Mexican blend cheese
* 1/4 c. onion, chopped
* 1 med. tomato, chopped
* 2 jalapeno peppers, seeds removed, chopped
* 2 tbsp. chopped mushrooms , optional
* 1 tbsp. parsley
* 4 eggs, beaten
* 1 tsp. dry mustard
* 1/2 c. sour cream

PREPARATION:
Layer the first 9 ingredients in pie shell. Combine eggs, sour cream and mustard; mix well. Pour over ingredients and bake at 350 degrees for about 45 minutes, or until a knife inserted in the center comes out clean.

If the edges of the pie crust begin to get too brown, cover with strips of aluminum foil.

Jalapeno Pie

2006-01-22T12:48:00.000-08:00

INGREDIENTS:

* 1 can chopped mild green chilies, 4 ounces
* 3 to 5 jalapeno peppers, seeds removed, chopped
* 8 ounces Monterey Jack cheese, grated
* 8 ounces cheddar cheese, grated
* 6 eggs, beaten

PREPARATION:
Butter a 9-inch baking pan. Spread chilies and peppers in bottom of dish. Spread cheeses over pepper. Add dash of garlic powder to beaten eggs and pour over cheeses. Bake at 350 degrees for 30 minutes.

Cut into small squares.

Jalapeno Pie

2006-01-22T12:47:00.000-08:00

Recipe for jalapeno pepper and Monterey jack cheese pie with eggs.

INGREDIENTS:

* 1 pie shell (9-inch), unbaked
* 1 jar (12oz) whole pickled jalapeno peppers, drained/seeded
* 2 cups Monterey jack cheese, shredded (8oz)
* 4 large eggs
* 1/4 teaspoon salt
* 2 tablespoons cilantro, chopped fresh

PREPARATION:
Cut peppers lengthwise into thin slices. Arrange slices on bottom and along sides of pastry shell. Sprinkle cheese over pepper slices, patting down. Whisk eggs and salt together and pour over cheese.

Bake, uncovered, at 350 degrees, for 25 to 30 minutes or until set and lightly browned. Let stand 5 minutes and sprinkle with cilantro if desired.
Serves 6.

Jalapeno Cornbread

2006-01-22T12:46:00.000-08:00

A flavorful jalapeno cornbread recipe, delicious with chili or beans.

INGREDIENTS:

* 3 cups buttermilk cornbread mix
* 2 1/2 cups milk
* 1/2 cup vegetable oil
* 3 eggs, beaten
* 1 cup chopped onion
* 2 tablespoons sugar
* 1 cup cream style corn
* 1/2 cup finely chopped jalapeno peppers or milder chile, such as Anaheim
* 1 1/2 cups Mexican blend cheese, shredded
* 6 slices bacon, cooked and crumbled
* 1/4 cup chopped pimiento
* 1/2 teaspoon garlic powder

PREPARATION:
Combine cornbread mix and milk in a mixing bowl. Add remaining ingredients in order. Pour into three greased 8-inch square baking pans, or one 9x13x2-inch baking pan and one 8-inch square baking pan. Bake at 350° for 35 to 40 minutes.

This cornbread is delicious with chili or pinto beans. Jalapeno cornbread freezes well.

Jalapeno Cheese Dip

2006-01-22T12:43:00.000-08:00

This cheese dip can be baked or slow cooked, with instructions for preparing ahead of time.

INGREDIENTS:

* 1/2 pound shredded Cheddar cheese
* 1/2 pound shredded American cheese
* 1 large tomato, peeled, seeded, and diced
* 1 clove garlic, minced
* 12 to 16 ounces bacon, cooked crisp, drained, crumbled
* 2 jalapeno peppers, stems and seeds removed, chopped

PREPARATION:
Combine all ingredients in a baking dish; cover and bake until cheese is melted and dip is hot. Serve from chafing dish or crockpot.

To make ahead: Assemble in a removable crockpot liner then cover and refrigerate until 2 hours before serving.

Cook on high, stirring occasionally, for about 2 hours. Turn to low and serve from the crockpot. Serves 10 to 15.

Jalapeno Bread

2006-01-22T12:42:00.000-08:00

INGREDIENTS:

* 1 tablespoon Monterey Jack cheese, shredded
* 1 package active dry yeast
* 1 tablespoon sugar
* 1 cup unbleached flour
* 1 teaspoon salt
* 1 cup bread flour
* 7/8 cup water
* 2 tablespoons or less jalapeno peppers, chopped

PREPARATION:
Put all ingredients, in the order given, into the bread pan, select white or basic, light or medium crust.
Use fewer jalapenos or mild chile peppers for a milder bread. Makes a 1-pound loaf.

Stuffed Jalapeno Peppers with Crabmeat

2006-01-22T12:40:00.000-08:00

Jalapeno peppers with cheese and crab stuffing, deep fried.

INGREDIENTS:

* 1 large can whole jalapeno peppers (approx. 28 ounces)
* .
* Filling:
* 1 pound flaked crabmeat
* 2 tablespoons finely chopped green bell pepper
* 2 tablespoons finely chopped onion
* 1/4 cup cracker meal
* 1 egg, beaten
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1/8 teaspoon cayenne pepper
* 1 garlic clove, minced
* 1/4 cup milk
* .
* Breading:
* 2 cups cracker meal
* 1 cup milk
* 2 eggs
* 1/4 teaspoon salt
* 1/4 teaspoon pepper

PREPARATION:
Cut peppers in half lengthwise. Discard pulp and seeds and rinse carefully.

In a large mixing bowl, combine remaining filling ingredients. Stuff pepper halves with crab mixture and press stuffing around the pepper.

Set peppers aside.

Prepare breading mixture. Place 2 cups cracker meal in a flat pan, like a pie plate; in another bowl mix together milk, eggs and salt and pepper. Dip peppers in egg mixture, then roll in cracker meal to coat thoroughly. Repeat procedure with all peppers. Deep fry at 365° until golden brown. Drain on paper towels or brown paper.
Serves 30.

Corn Jalapeno Muffins

2006-01-22T12:38:00.000-08:00

Corn muffins contain jalapeno pepper and corn kernels, along with cornmeal and other ingredients.

INGREDIENTS:

* 1 cup milk
* 1 large egg
* 1/4 cup vegetable oil
* 2 cups all-purpose flour
* 2 tablespoons sugar
* 2 tablespoons cornmeal
* 1 tablespoon baking powder
* 3/4 teaspoon salt
* 1 cup corn kernels, frozen thawed or canned drained
* 2 tablespoons minced jalapeno, or use mild chiles

PREPARATION:
Whisk together the milk, egg, and oil.
In a large mixing bowl, combine flour, sugar, cornmeal, baking powder, and salt. Stir in first mixture until all ingredients moistened, then stir in the corn and peppers.

Spoon into greased muffin cups. Bake at 400° for 20 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan for 5 minutes, then remove from pan and serve warm.
Makes 12 muffins.

Corn and Jalapeno Custard

2006-01-22T12:37:00.000-08:00

Cheese and jalapeno corn custard recipe with onion.

INGREDIENTS:

* 4 cups fresh corn kernels (about 6 ears)
* 4 eggs
* 1 1/4 cups milk
* 6 slices white bread, cut in cubes
* 2 cups shredded Cheddar cheese
* 2 to 3 tablespoons chopped jalapeno chile peppers
* 1/4 cup chopped green onion
* 1/4 cup finely chopped onion
* 1/4 cup fresh chopped parsley
* 1 teaspoon granulated sugar, optional
* 3/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper

PREPARATION:
In a large mixing bowl, lightly beat eggs. Stir in remaining ingredients, blending thoroughly. Pour into a buttered 2-quart casserole; cover casserole and refrigerate for 4 hours or overnight.
Uncover casserole and place the dish inside a larger baking pan.

Add hot water to a depth of about 1 1/2 inches, or about halfway up the sides of the casserole. Bake at 325° for about 1 1/2 hours, or until set. A knife inserted into center should come out clean.
Makes about 6 servings.

Chile con Queso Dip

2006-01-22T12:35:00.000-08:00

INGREDIENTS:

* 2 tablespoons butter
* 1 medium onion, chopped
* 1 can jalapeno peppers, chopped
* 1 15 1/2 oz. tomatoes, chopped, undrained
* 1 jar pimiento, chopped, drained
* 3/4 cup cheddar cheese, grated
* salt and pepper, to taste

PREPARATION:
Saute onion in butter in medium saucepan. Combine jalapeno peppers, tomatoes, and pimiento with onion. Heat; let simmer for 10 - 15 minutes to meld the flavors. Add cheddar cheese, mixing thoroughly until melted.

Serve immediately.

Note: you can add browned ground beef or sausage if you'd like; and use Velveeta instead of the cheddar cheese.

Chicken with Jalapeno Cheese Sauce

2006-01-22T12:33:00.000-08:00

Chicken breasts are baked then served with homemade jalapeno cheese sauce and nacho chips.

INGREDIENTS:

* 1/4 cup chopped green bell pepper
* 2 jalapeno peppers, finely chopped
* 1 large clove garlic, minced
* 1 tablespoon canola oil
* 4 boneless chicken breast halves
* 2 tablespoons butter or margarine
* 2 tablespoons flour
* 1 1/2 cups milk
* 1 cups shredded sharp Cheddar cheese, divided
* few drops hot pepper sauce, or to taste, or a dash of ground cayenne pepper
* 1/4 teaspoon salt
* ground black pepper
* jalapeno pepper rings
* nacho chips, optional

PREPARATION:
Combine bell pepper, jalapeno pepper, garlic, and olive oil. Place chicken breasts in a shallow baking pan sprayed lightly with nonstick cooking spray; add pepper and oil mixture. Bake chicken at 350°, uncovered, 20 minutes.

While chicken bakes, melt butter or margarine in saucepan.

Add flour and stir for 1 minute. Whisk in milk, stirring until sauce starts to thicken. Remove from heat; stir in Cheddar cheese, hot pepper sauce, salt, and pepper.

Pour sauce over chicken. Continue baking, uncovered, for 15 to 20 minutes longer, or until chicken is done and juices run clear. Remove chicken from oven; turn oven to broil. Return chicken to oven; broil just until lightly browned. Arrange on a serving platter with cheese sauce spooned over chicken breast halves. Garnish with jalapeno pepper rings and nacho chips, if desired.

Jalapeno chicken and cheese recipe makes 4 servings.

Catfish With Cornmeal Chile Coating

2006-01-22T12:32:00.000-08:00

Ingredients:

* 1 to 1 1/4 pounds catfish fillets
* 3/4 cup yellow cornmeal
* 1 tablespoon finely chopped jalapeno pepper
* 2 small cloves garlic, finely minced
* 1/2 teaspoon salt
* vegetable oil for frying
* fresh salsa, optional

PREPARATION:
Rinse and pat the fillets lightly, leaving a little moisture on the fish fillets so coating will adhere. Combine cornmeal, chile, garlic, and salt in a pie plate or shallow bowl.

Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.

Dip each fillet into the cornmeal mixture, then place in hot oil, turning carefully with spatula when fish is browned. Fry until other side is browned and fish just begins to flake when pierced with a fork. Serve with fresh salsa, if desired.

Jalapeno Poppers

2006-01-22T12:30:00.000-08:00

Pickled Jalepenos

2006-01-22T12:29:00.000-08:00

INGREDIENTS:

* jalapeno peppers
* several small cloves of garlic
* sprig of Mexican Oregano
* white vinegar, 5% to 6% acidity

PREPARATION:
Wash peppers; drain well and let dry; Prick skins in a few places.

Sterilize pint or half pint canning jars. Into each jar, place a clove of garlic and a sprig of Mexican oregano (both additions are optional).

Pack the washed peppers into the jars. Bring vinegar to a boil. Fill the jars with boiling vinegar to cover the peppers well. Adjust the lids and process in a boiling water bath for 10 minutes.

Jalapeno Pie

2006-01-22T12:27:00.000-08:00

Stuffed Jalapenos

2006-01-22T12:24:00.000-08:00

INGREDIENTS:

* 10 to 12 large pickled jalapeno peppers
* block Cheddar cheese
* 2 eggs mixed with a little water
* 1/2 cup cornmeal
* 1/2 cup flour

PREPARATION:
Slit the sides of the peppers, and scrape out the seeds. Stuff with triangular pieces of cheddar cheese cut to fit the individual peppers.

Dip peppers in an egg wash then into a mixture of half cornmeal and half flour.
Repeat until all peppers are coated; let dry.

Deep fry in hot fat -- about 365° -- until the peppers are lightly browned, and the cheese is just melted. Drain on paper towels and serve hot.

Stuffed Jalapeno Peppers with Crabmeat

2006-01-22T12:20:00.000-08:00

Jalapeno peppers with cheese and crab stuffing, deep fried.

INGREDIENTS:

* 1 large can whole jalapeno peppers (approx. 28 ounces)
* .
* Filling:
* 1 pound flaked crabmeat
* 2 tablespoons finely chopped green bell pepper
* 2 tablespoons finely chopped onion
* 1/4 cup cracker meal
* 1 egg, beaten
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1/8 teaspoon cayenne pepper
* 1 garlic clove, minced
* 1/4 cup milk
* .
* Breading:
* 2 cups cracker meal
* 1 cup milk
* 2 eggs
* 1/4 teaspoon salt
* 1/4 teaspoon pepper

PREPARATION:
Cut peppers in half lengthwise. Discard pulp and seeds and rinse carefully.

In a large mixing bowl, combine remaining filling ingredients. Stuff pepper halves with crab mixture and press stuffing around the pepper.

Prepare breading mixture. Place 2 cups cracker meal in a flat pan, like a pie plate; in another bowl mix together milk, eggs and salt and pepper. Dip peppers in egg mixture, then roll in cracker meal to coat thoroughly. Repeat procedure with all peppers. Deep fry at 365° until golden brown. Drain on paper towels or brown paper.
Serves 30.

Candied Jalapenos

2006-01-20T18:53:00.000-08:00

Ingredients:

*4 lbs. jalapeno peppers - actually any pepper will do, none of the heat is lost.
*2 lbs. onions
*¼ cup vinegar
*¼ cup water or more if needed
*6 to 8 cups sugar, 8 cups if you like sweet.
*2 TBS mustard seed
*2 tsp. turmeric
*2 tsp. celery seed
*1 tsp. ginger
* 1 tsp. garlic powder (do not use garlic salt) or 4 cloves of fresh garlic crushed.

Wash and cut Jalapenos and onions into thin slices place in large covered saucepot, with water and vinegar bring to a boil, reduce heat and simmer until tender. About 10 minutes (Caution: Use rubber gloves when cutting the peppers and do not touch your face personal experience!). Pour off most (90%) of the vinegar water add remaining ingredients. Bring to a soft candy temperature on a candy thermometer. Pack in jars leaving ¼ inch headspace, adjust lids. Yields about 7 pints.. Keep the liquid poured off the Jalapenos to make jalapeno jelly.Eat and enjoy

All Purpose Jalapeno Mix

2006-01-20T18:52:00.001-08:00

Ingredients:

* 1/4 cup ground red chili pepper or cayenne
* 1/4 cup paprika
* 2 Tbsp. dried minced onion
* 4 tsp. cumin seeds
* 2 tsp. dried oregano
* 2 tsp. salt
* 2 tsp. garlic power
* 1 tsp. crushed dried jalapeno pepper

Combine all ingredients. Makes 3/4 cup.Add 2 Tbsp. to each pound of meat to spice up your already spicy chile. Use it to replace commercial chili powers in your favorite recipes. Season grounds meats like beef or turkey for delicious tacos or outstanding grilled burgers. Try it out in meatloaf as well.

Jalapeno Jelly

2006-01-20T18:52:00.000-08:00

Ingredients:

* 5 Jalapeno Peppers
* 3 cups sugar
* 1 cup cider vinegar
* 3 ounces pectin
* 2 drops green food coloring

Remove seeds from Jalapenos and chop finely.Boil chopped Jalapenos, sugar, and vinegar in a large pan for 1 minute. Remove from heat and cool 5 minutes. Stir in pectin and food coloring.Strain mixture and pour into sterilized jars (very important to be sterilized). Cover tightly and store for up to 6 months. It is always best to store in a cool, dry place.Serves 2

Jalapeño Cream Cheese Appetizers

2006-01-20T18:51:00.000-08:00

Ingredients:

* 1 pound Jalapeño Peppers
* 1 Container of Herb and Spice spreadable cream cheese (or your favorite flavor)
* 1 pound bacon

Cut Jalapeños in half lengthwise and clean out seeds. Spread cream cheese inside. Wrap in bacon (cut bacon strips in half lengthwise and then in half again.)Broil in the oven on 450 degrees for 15 minutes or until bacon is cooked. Viola!

Warm Cranberry-Jalapeño Sauce

2006-01-20T18:50:00.000-08:00

Ingredients:

* 1 1/2 cup fresh cranberries
* Juice of 1 orange
* 1/2 cup sugar
* 2 red bell peppers, roasted, peeled, seeded and diced
* 2 small jalapeños, roasted, peeled, seeded and diced
* 2 Tbsp. chopped cilantro
* Zest of 1/2 lime
* Zest of 1/2 orange

Broil peppers on a baking sheet, turning frequently, until skin is evenly charred. Keep peppers 4-5 inches from heat.Place peppers in a plastic bag for cooling. When cooled, peel charred skin from peppers and remove seeds.Sauce: Blend cranberries, orange juice and sugar. Transfer mixture to a pan and add remaining ingredients. Stir. Allow mixture to stand at least 30 minutes for flavors to mix. Warm sauce over low heat before serving. Do not boil.Serve sauce with sirloin, tenderloin, or roasted chicken. Yields: 2 cups.

Jalapeño Poppers

2006-01-20T18:49:00.000-08:00

Ingredients:

* 4 sl Bacon; chopped up
* 1/4 c Onion; chopped small (or powder works for me)
* 1/2 c Mushrooms; chopped
* 8 oz Cream cheese
* 1/2 c Monterey jack
* 1/2 c Mozzarella
* And however many peppers you can fill.

Fry the bacon, onion, and mushroom together until bacon is crisp; drain well and let cool.Mix bacon, onion, mushroom, and cheeses. Slice peppers in half and stuff with the mixture. Bake at 350 F. for about 15 minutes. (You can also freeze the peppers to soften them before baking.)

Spicy Jalapeno Shish Kebobs

2006-01-20T18:48:00.000-08:00

Ingredients:

* 2 boneless skinless chicken breasts
* 1 zuchini
* 4 cherry tomatos
* 1 yellow sweet pepper
* 4 whole jalapeño peppers
* jerk seasoning (can be found at most stores under Carribean)

Wash chicken and vegetables. Slice zuchini in 1/4 inch square pieces. Cut chicken in 1 inch cubes.Alternate chicken with vegetables. Put jalapeños in middle. Marinade in 1 tbsp jerk seasoning and 1/4 cup ranch dressing for 1 hour.Grill for 15 minutes and serve with rice or salad. Dish can be made vegetarian or with beef.

Jalapeno Puree

2006-01-20T18:47:00.000-08:00

Ingredients:

* 5 fresh jalapeño chiles
* 1/4 cup olive oil
* 1 1/2 T fresh lime juice
* 1 T water
* 1 clove garlic, minced
* 1 cup packed fresh cilantro or Italian parsley

Roast the jalapeños under a broiler or on a grill until the skin is charred. Place in a bag for 5 or 10 minutes then peel off the skins.Stem the jalapeños and puree them with the rest of the ingredients in a food processor or blender. Season with salt to taste. Ahhh.....

Fruity Jalapeño Fish

2006-01-20T18:46:00.000-08:00

Ingredients:

* 1 lb Fresh Jumbo Shrimp (shelled and deveined)
* 1 lb Halibut Steak
* 6 Jalapeño Peppers (minced)
* 1 cup diced Tomatoes
* 1 Mango (chopped)
* 2 Oranges (peeled and segmented)
* 2 Lemons (peeled and segmented)
* 1/2 Cup Onion Powder
* 4 cups fresh lemon juice
* 2 Tablespoons Cilantro
* 2 Tablespoons Oregano
* 2 Tablespoons Granulated Sugar
* salt and pepper to taste

In a large bowl, add Halibut, Jumbo Shrimp, Diced Tomatoes, Mango, Oranges, Lemons, Jalapeño, and Lemon Juice. Cover with plastic wrap and refrigerate for 4 hours.Remove and place Halibut and Shrimp on a pre-heated grill.Grill approximately 10 minutes, or until done. Chop and add back to bowl. Drain Lemon Juice, but do not throw it away.In a separate bowl, combine 2 cups of the Lemon Juice with Cilantro, Oregano, Onion Powder, Sugar, and Salt and Pepper.Mix well. Pour over the contents of the first bowl. Mix gently.Serves 6

Jalapeño Dip

2006-01-20T18:45:00.000-08:00

Ingredients:

* 2 cups Yogurt
* 2 Tablespoons Mint
* 2 Tablespoons fresh Parsley
* 2 Tablespoons Cilantro
* 2 Tablespoons minced Onion
* 2 Seeded Jalapeño Peppers!
* 2 Diced Plum Tomatoes
* Dash of Cumin
* Dash of Salt

Blend Mint, Parsley, Cilantro, Jalapeño Peppers, and Onion in a blender. Add to the Yogurt and stir well. Add Dash of Cumin,Dash of Salt, and Diced Tomatoes. Mix well.Refrigerate 1 hour before serving. Serves 6.

Jalapeno Burgers

2006-01-20T18:44:00.000-08:00

Ingredients:

* 2 lbs Ground Beef
* 1 Medium-Sized Diced Onion
* 2 or 3 Diced and Seeded Jalapeño Peppers
* 1 Diced Garlic Clove
* 1 Cup Louisiana Style Hot Sauce

In a large bowl, mix Jalapeño Peppers, Onion, Garlic, and 1/4 cup Louisiana Style Hot Sauce evenly into the Ground Beef. Shape firmly into 8 patties.On the Grill: Cover grill with aluminum foil and place burger patties on foil. Flip occasionally. Grill 10 to 12 minutes, or to your tastes. Serve with Louisiana Style Hot Sauce.In the Oven: Set oven to broil and place burgers on a non-stick pan several inches away from broiler. Cook 20 minutes, or to your tastes.*Note* While it certainly depends on your own tastes, it is always best to cook ground beef thoroughly.

El Paso Chile Cheeseburgers with Smoked Jalapeno-Lime Mayonnaise Recipe

2006-01-20T18:40:00.000-08:00

Ingredients:
3 long green chiles
2 cups mesquite or hickory wood smoking chips
2 pounds ground chuck, not too lean
2 green onions, trimmed and thinly sliced (about 1/3 cup)
3 tablespoons sour cream
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 ounces Monterey Jack cheese with jalapenos, sliced
6 hamburger buns, split
2 medium tomatoes, sliced
6 leaves of romaine or other crisp lettuce

Smoked Jalapeno-Lime Mayonnaise:
3 to 4 chipotles adobado, with clinging sauce (can be found in some supermarkets, or in Mexican Food Specialty shops)
1 large egg, at room temperature
1 large egg yolk, at room temperature
2 tablespoons fresh lime juice
1 tablespoon minced lime zest
1 tablespoon prepared Dijon-style mustard
1/2 teaspoon salt
1 cup corn oil
1/2 cup olive oil

Directions:
In the open flame of a gas burner or under a preheated broiler, roast the long green chiles, turning them, until they are lightly but evenly charred. Steam the chiles in a paper bag, or in a bowl, covered with a plate, until cool. Rub away the burned peel. Stem and seed the chiles and coarsely chop them. There should be about 1/3 cup.

Soak the wood chips in water for at least 30 minutes.

In a medium bowl, stir together the ground chuck, green chiles, green onions, sour cream, salt and freshly ground black pepper. Lightly form the meat into 6 equal patties about 1-inch thick.

Preheat a gas grill (medium-high) or light a charcoal fire and let it burn down until the coals are evenly white. Drain the wood chips and scatter them over the grill stones or coals. Position the grill rack about 6 inches above the heat source and lower the cover. When the chips are smoking, lay the hamburger patties on the grill and cook them, covered, for 4 minutes. Turn the patties, top them with the cheese and cook them, covered, another 3 to 4 minutes (for medium-rare), or until the cheese is melted. During the last 2 to 3 minutes of the grilling time you may want to toast the hamburger buns, cut sides down, on the grill.

Assemble the cheeseburgers on teh buns and serve, passing the sliced tomatoes, romaine, and smoked jalapeno-lime mayonnaise separately.

FOR THE MAYONNAISE:
In a food processor, combine the chipotles, egg, egg yolk, lime juice, lime zest, mustard and salt. Process until smooth. With the motor running, add the corn and olive oils through the feed tube in a quick, steady stream. The mayonnaise will thicken. Adjust the seasoning. Transfer to a storage continaer, cover, and refrigerate until use. The mayonnaise can be prepared up to 3 days ahead. Makes 2 cups.
Makes 6 servings

Jalapeno Poppers

2006-01-12T17:04:00.000-08:00

Ingredients:

24 jalapeno peppers
1 (8-ounce) package cream cheese, softened
2 garlic cloves finely minced
1 tablespoon chopped fresh cilantro
1/2 teaspoon chili powder
1/2 cup shredded cheddar cheese
1/2 cup all-purpose flour
2 large eggs beaten with 1 tablespoon milk
1 cup bread crumbs
Vegetable oil for frying

1. Wearing rubber gloves, cut stems off the jalapenos approximately 1/2-inch from the top. Save the tops. Using a small knife, remove the seeds and membrane.
2. In a small bowl, blend together the cream cheese, garlic, cilantro, chili powder and shredded cheddar. Fill the inside of the peppers with the cream cheese mixture. Over fill with the cheese and press the top back on each pepper. Wipe off any excess.
3. Place the flour in a bowl, the egg/milk mixture in another, and the bread crumbs in a third. First dredge the stuffed peppers in flour, second in the egg, and then roll in the bread crumbs, being sure to cover the entire pepper. Place on a baking sheet and refrigerate for 30 minutes.
4. Heat approximately 2-inches of oil in a deep-fryer or saucepan to 350*F (175*C). When the oil is hot, carefully place 3 or 4 breaded jalapenos at a time in the pan and cook for 1 to 2 minutes, or until golden brown (do not overcook). Drain on paper towels, and keep warm in a 200*F (95*C) oven. Filling is hot!

Makes 24 poppers.

Jalapeno Quiche

2006-01-09T22:00:00.000-08:00

Hot Jalapeno Cheese Dip

2006-01-09T21:58:00.000-08:00

INGREDIENTS:

* 1/2 pound shredded Cheddar cheese
* 1/2 pound shredded American cheese
* 1 large tomato, peeled, seeded, and diced
* 1 clove garlic, minced
* 12 to 16 ounces bacon, cooked crisp, drained, crumbled
* 2 jalapeno peppers, stems and seeds removed, chopped

PREPARATION:
Combine all ingredients in a baking dish; cover and bake until cheese is melted and dip is hot. Serve from chafing dish or crockpot.

To make ahead: Assemble in a removable crockpot liner then cover and refrigerate until 2 hours before serving.

Cook on high, stirring occasionally, for about 2 hours. Turn to low and serve from the crockpot. Serves 10 to 15.

Jalapeno Pie

2006-01-09T21:55:00.000-08:00

INGREDIENTS:

1 can chopped mild green chilies, 4 ounces
3 to 5 jalapeno peppers, seeds removed, chopped
8 ounces Monterey Jack cheese, grated
8 ounces cheddar cheese, grated
6 eggs, beaten

PREPARATION:

Butter a 9-inch baking pan. Spread chilies and peppers in bottom of dish. Spread cheeses over pepper. Add dash of garlic powder to beaten eggs and pour over cheeses. Bake at 350 degrees for 30 minutes. Cut into small squares.

Stuffed Jalapeno Peppers with Crabmeat

2006-01-09T21:51:00.000-08:00

INGREDIENTS:

1 large can whole jalapeno peppers (approx. 28 ounces)
.
Filling:
1 pound flaked crabmeat
2 tablespoons finely chopped green bell pepper
2 tablespoons finely chopped onion
1/4 cup cracker meal
1 egg, beaten
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 garlic clove, minced
1/4 cup milk
.
Breading:
2 cups cracker meal
1 cup milk
2 eggs
1/4 teaspoon salt
1/4 teaspoon pepper

PREPARATION:

Cut peppers in half lengthwise. Discard pulp and seeds and rinse carefully.

In a large mixing bowl, combine remaining filling ingredients. Stuff pepper halves with crab mixture and press stuffing around the pepper. Set peppers aside.

Prepare breading mixture. Place 2 cups cracker meal in a flat pan, like a pie plate; in another bowl mix together milk, eggs and salt and pepper. Dip peppers in egg mixture, then roll in cracker meal to coat thoroughly. Repeat procedure with all peppers. Deep fry at 365° until golden brown. Drain on paper towels or brown paper.
Serves 30.

Swiss Jalapeno Beer Bread

2006-01-08T21:36:00.001-08:00

Ingredients:

1 1/4 ounce package yeast
1 teaspoon sugar
3 tablespoons water, 110 to 115F
2 ounces Swiss cheese
2 1/2 cups bread flour
3/4 cup rye flour
2 tablespoons sugar
1 teaspoon salt
2 tablespoons vegetable oil
3/4 cup beer
4 teaspoons jalapeno peppers, well drained

Preheat oven to 375F. In a 2 cup liquid measure, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until foamy, about 5 minutes. Insert medium shredding disc in food processor and shred cheese. Leave in work bowl. Remove shredding disc and insert dough blade. Add bread flour, rye flour, sugar and salt; process to combine, about 20 seconds. Add vegetable oil and beer to yeast mixture. With machine running on dough speed, add liquid mixture through small feed tube in a steady stream only as fast as flour will absorb it. Once dough forms a ball, continue processing for 30 seconds to knead dough. Open lid to check dough consistency. If dough is stiff and somewhat dry, add 1 teaspoon water; if soft and sticky, add 1 tablespoon flour. Close lid and process for 10 seconds. Check dough consistency again, making additional adjustments if necessary. Add jalapeno peppers; process an additional 15 seconds. Shape dough into a ball. Place in a lightly oiled or floured plastic food storage bag; squeeze air out, allowing space for dough to rise. Let rise in warm place until dough doubles in size and tests ripe, about 1 hour. Place dough on a lightly floured surface and punch down. Roll or pat into a 14 x 7 inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 9 x 5 inch or 8 x 4 inch bread pan. Cover; let rise in warm place until almost doubled and finger imprint remains when dough is lightly touched, about 30 to 40 minutes. Preheat oven to 375F for 15 minutes before baking. Bake until golden brown and loaf sounds hollow when tapped, about 35 to 40 minutes. Remove from pan; cool on rack.

Jalapeno Dijon Lamb Chops

2006-01-08T21:36:00.000-08:00

Ingredients:

Marinade:
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon soy sauce
1 teaspoon oregano
2 cloves garlic, crushed

8 lamb chops
1 jalapeno pepper, minced
2 tablespoons Dijon mustard
1 teaspoon soy sauce

Marinade: mix the first five ingredients. Trim off excess fat on chops and marinate for at least 2 hours. Remove chops from marinade and arrange in single layer on broiler pan. In small bowl combine jalapeno, mustard and 1 teaspoon soy sauce. Spread over chops. Grill or broil 4 inches from heat for 5 minutes; turn and spread jalapeno mixture on other side. Cook 4 to 6 minutes more for medium rare or longer if desired. Makes 4 servings.

Cranberry Jalapeno Sauce

2006-01-08T21:35:00.000-08:00

Ingredients:

12 ounces cranberries, fresh or frozen
1 orange
2 tablespoon tequila
1/2 cup sugar
1 medium jalapeno pepper

Rinse the berries and discard any that are brown and soft. Finely grate the zest only of the orange peel, then cut the orange in half and squeeze out the juice. Add enough water to the orange juice to make one cup of liquid. Combine the berries, grated orange peel, juice and water, tequila and sugar in a large nonreactive pot and bring it to a slow boil, stirring occasionally as the sugar dissolves. Trim the jalapeno, discard the seeds and chop it finely. When the berries begin to pop, add the chopped jalapeno and boil everything together for about 5 more minutes, stirring with a long wooden spoon. If the sauce seems too thick, add a little more water. Remove the sauce from the heat and allow it to cool, stirring now and again to prevent a skin from forming. Spoon it into a pretty dish and chill if you like. This delicious, slightly spicy sauce is perfect alongside tamales, with cheese stuffed crepes or any similarly rich flavored dish or even with your Thanksgiving turkey.

Three Cheese Jalapeno Biscuits

2006-01-08T21:34:00.001-08:00

Ingredients:

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/8 teaspoon garlic powder
dash of ground cayenne pepper
1/4 cup solid vegetable shortening
1/3 cup shredded cheddar cheese
1/3 cup shredded provolone cheese
1/3 cup grated Parmesan cheese
1 small jalapeno pepper, seeded and finely diced
3/4 cup milk

Combine the four, baking powder, salt, garlic powder and cayenne pepper in a bowl. Cut in shortening with a fork until it resembles coarse crumbs. Stir in cheese and diced jalapeno. Add the milk and stir to form a dough. Turn onto a lightly floured surface and knead until smooth, about 20 times. Roll dough into a 1/2 inch thick circle. Using a biscuit cutter or rim of a glass, cut into rounds. Gather the scraps and roll out again to make more biscuits. Place on a baking sheet. Bake at 450F about 11 minutes or until lightly browned.

Jalapeno Burgers

2006-01-08T21:34:00.000-08:00

Ingredients:

2 pounds ground beef
1/2 tablespoon coriander
1 tablespoon ground cumin
1 teaspoon salt
1/2 tablespoon chili powder
2 cloves garlic, chopped
1/2 bunch green onions, chopped
2 tablespoons chopped pickled jalapenos
1 egg
1/2 cup extra fine bread crumbs

Combine all of the above ingredients. Shape into 4 large patties and refrigerate for one hour. Meanwhile, slice 2 onions and saute in cast iron skillet with 2 tablespoons vegetable oil until brown. Keep warm. To prepare grill, lightly grease rack and heat until medium high temperature is achieved. Place patties on grill and cover, cooking for 5 minutes on each side. Lightly toast hamburger buns on grill. Place one patty on bottom of each bun and generously top with sauteed onions. Serves 4.

French Fried Jalapenos

2006-01-08T21:33:00.001-08:00

Ingredients:

1 cup all purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon garlic powder
2 eggs
1 cup beer
1/2 quart vegetable oil
2 cups sliced jalapeno peppers

Mix flour, salt, pepper, red chili powder, garlic powder, eggs and beer together in a bowl. In a deep fryer or large pot heat oil to 365F.Dip the sliced jalapenos in the batter. Place battered jalapenos in deep fryer. The jalapenos are fully cooked when they float to the surface of the oil. They should be golden brown and crispy.

Jalapeno Potato Soup

2006-01-08T21:33:00.000-08:00

Ingredients:

1 medium onion, chopped
1/4 cup margarine
5 pounds russet potatoes, peeled and cubed
8 cups chicken broth
1 teaspoon ground cumin
1/2 cup jalapeno chiles, coarsely chopped
1 pinch baking soda
4 cups evaporated milk
salt and pepper to taste
sour cream
green onions, chopped

In a large stockpot, saute onion in butter or margarine until just tender. Add potatoes, chicken broth and cumin, then cover and cook until potatoes are tender, about 20 or 30 minutes. Remove from heat and add jalapenos with liquid, baking soda and evaporated milk. Coarsely mash potatoes in the pot with a potato masher. Stir well, then season with salt and pepper, Return to heat and simmer for 15 minutes, stirring frequently. Garnish individual servings with a dollop of sour cream and a sprinkling of chopped green onions. Serves 16 to 18.

Jalapeno and Shrimp Hush Puppies

2006-01-08T21:32:00.000-08:00

Ingredients:

1/4 cup minced onion
1/4 pound raw shrimp, shelled, deveined
1 whole jalapeno, seeded and minced
1 teaspoon chopped fresh parsley
2 teaspoons vegetable oil
2 cups white cornmeal
1 tablespoon all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups water
1 egg, lightly beaten
1 tablespoon melted bacon drippings
oil, sufficient for deep frying

Saute onion, shrimp, jalapeno and parsley in 2 teaspoons oil, 1 to 2 minutes. Set aside. Mix together cornmeal, flour, baking powder and salt. Bring 1 1/2 cups water to roiling boil. Take pan off heat. Pour in cornmeal mixture, beat well. Cool 2 to 3 minutes. Add sauteed ingredients, egg, bacon grease, beating well after each addition. Completed dough should be fairly dry but not cohesive. Cool. Fill pan with 3 to 4 inches of oil. Bring to 375F. Drop full teaspoons of dough into hot oil and fry about 1 minute until golden brown and cooked through. Drain and serve hot. Makes about 30.

Jalapeno Pomegranate Jelly

2006-01-08T21:31:00.001-08:00

Ingredients:

1 quart pomegranate juice
2 jalapenos, chopped
7 cups sugar
6 ounces liquid pectin

Combine one quart pomegranate juice and two chopped jalapeno peppers in a sauce pan. Simmer for ten minutes. Strain the mixture into your jelly making pan or a dutch oven works nicely and add the sugar. Bring this mixture to a rolling boil, stirring to dissolve the sugar. Skim as needed. Add the pectin and boil for exactly one minute. Skim the foam and ladle into sterilized jelly jars. To be safe, process in a hot water bath for five minutes. Label and enjoy. Makes about 7 cups.

Jalapeno Casserole

2006-01-08T21:31:00.000-08:00

Ingredients:

1 7 ounce jar jalapeno slices, drained
3 cups shredded Monterey Jack
4 large eggs
1 1/2 cups evaporated milk
1/4 cup Bisquick
1 teaspoon salt
sliced avocado and sour cream for garnish

Preheat oven to 350F. Spray a 11 x 7 glass baking dish with non sticking Pam or other spray. Arrange the peppers on the bottom of the casserole. Top with an even layer of the cheese. In a large bowl, whisk the eggs until they are frothy. Gradually whisk in the evaporated milk, Bisquick and salt. Carefully pour over the layers in the dish. Bake 50 to 60 minutes or until lightly browned. Let cool 5 to 10 minutes before serving. Cut in squares and garnished with sour cream and/or avocado slices.