Jalapenos stuffed with Chorizo and Cream Cheese
1 tablespoon vegetable oil
1 tablespoon finely minced onion
1 clove garlic, finely minced
3 ounces chorizo
2 ounces cream cheese, softened
1 tablespoon sour cream
salt to taste
12 jalapenos, seeded, halved and deribbed
Heat oil in a skillet and saute onion and garlic over medium heat 2 to 3 minutes, until transparent. Add chorizo and cook 5 minutes, breaking up meat with a fork as it cooks. When fully cooked, remove skillet from heat and cool slightly, then stir in cheese and sour cream, season with salt and spoon into jalapenos; serve.
Jalapeno Cornbread Stuffing
2 cups yellow cornmeal
2 cups all purpose flour
1/3 cup sugar
2 tablespoons baking powder
1/2 teaspoons salt
2 cups milk
1/2 cup oil
3 large eggs
6 slices bacon
3 tablespoons oil
2 large onions, chopped
3 celery, sliced
2 teaspoons red jalapeno chile
1 tablespoon dried oregano
4 cups day old bread, cubed
2 1/2 cups chicken broth
additional jalapeno slices for garnish
Heat oven to 400F. Grease a 13 by 9 inch baking pan. In a large bowl combine cornmeal, flour, sugar, baking powder and salt. In a separate bowl combine milk, 1/2 cup oil and the eggs; mix well. Pour milk mixture into flour mixture. Stir only until moistened. Pour into greased pan. Bake 25 to 30 minutes or until golden brown. Cool on wire rack. When firm enough to handle, cut cornbread into 1 inch cubes. In a large saucepan heat remaining 3 tablespoons of oil over medium heat. Add bacon and fry until crisp. Drain cooked bacon on paper towels and crumble; set aside. Add onions to same pan and saute for 5 minutes, add celery, jalapeno peppers and oregano; saute 1 minute longer. Stir cornbread and bread cubes into sauteed vegetables. Add just enough chicken broth to moisten stuffing. Bake until heated through. Sprinkle with bacon; toss lightly and transfer to serving dish. Garnish with additional jalapeno slices if desired.
Bacon Cheddar Jalapeno Poppers
1 16 ounce package cheddar or cheddar/jack cheese
6 large jalapeno peppers, seeded and halved
12 slices bacon
Preheat the broiler. Cut cheese into 12 slices long enough to fit inside the jalapeno halves. Insert the cheese into the halves. Wrap the jalapeno halves with the bacon slices, securing with a toothpick. Place on a medium baking sheet. Broil 5 to 10 minutes or until the back is evenly brown
Jalapeno Quiche
1 frozen pie shell, baked but not browned
1/2 cup ham, chopped
4 slices bacon, crumbled
1 cup Swiss cheese, grated
1 cup cheddar cheese, grated
1/4 cup onion, chopped
1 medium tomato, chopped
2 jalapeno peppers, chopped
2 tablespoons chopped mushrooms
1 tablespoon parsley
4 eggs, beaten
1 teaspoon dry mustard
1/2 cup sour cream
Layer the first 9 ingredients in pie shell. Combine eggs, sour cream and mustard; mix well. Pour over ingredients and bake at 350F 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.
Peppers Rockefeller
12 to 24 jalapeno peppers, opened at the top, seeded
12 oysters, off the shell, chopped
1 onion, small, peeled, chopped
1 1/2 cups bread crumbs
1 or 2 eggs
salt, pepper, garlic powder to taste
Mix the bread crumbs, chopped oysters, onion, egg and seasonings together. Stuff the peppers with the mixture. Grill or bake the peppers for about 1 hour at 350F. Then serve.
Jalapeno French Cheese Bread
7 ounces water
1 tablespoon butter or margarine
1/2 cup jalapeno cheese, shredded
1/4 cup jalapeno peppers, chopped
2 1/4 cups bread flour
2 teaspoons salt
2 teaspoons sugar
2 tablespoons sesame seeds
2 teaspoons active dry yeast
Use French/crusty mode; otherwise standard/white bread mode. Add to bread maker in order of ingredients given in directions on bread maker instructions. The sesame seeds are optional and can be added before rise or include with batter.
Sweet Jalapeno Pickle Relish
1 1/2 quarts jalapenos, finely chopped
1 quart cucumber, finely chopped
2 large onions, finely chopped
1/4 cup + 2 tablespoons salt
5 1/4 cups sugar
3 cups cider vinegar
4 teaspoons pickling spice
Combine jalapenos, cucumbers, onion and the 1/4 cup + 2 tablespoons of salt in a large glass or ceramic bowl; cover with cold water and let stand for 2 hours. Drain thoroughly, pressing on the vegetable to remove excess liquid. Combine the sugar and vinegar in a large pot; tie the pickling spices in cheesecloth and add to the liquid. Bring to a boil and simmer for 15 minutes. Add the vegetables and simmer for 10 minutes. Remove spice bag. Pack into hot jars and process for 10 minutes in a boiling water bath.
Jalapeno Corn Bread
1 teaspoon vegetable oil
1 cup flour
1 cup cornmeal
2 teaspoons sugar
1 tablespoon baking powder
2 teaspoons ground cumin
1 teaspoon salt
1 1/3 cups buttermilk
1 large egg, slightly beaten
2 egg whites
1 tablespoon butter, melted
1 11 ounce can whole kernel corn and peppers, drained
2 tablespoons finely chopped jalapeno pepper, seeded
Preheat oven to 425F. Coat a 10 inch cast iron skillet with vegetable oil. Place skillet in oven for 5 to 7 minutes. In mixing bowl, combine flour, cornmeal, sugar, baking powder, cumin and salt; stir to blend. Add remaining ingredients, mixing just until ingredients are moistened. Pour batter into prepared skillet. Bake at 425F 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; serve warm.
Jalapeno Teriyaki Grilled Flank Steak
1/2 cup dry red wine
1/2 cup tamari or soy sauce
1/3 cup sugar
1/3 cup orange juice
1/4 cup grated peeled fresh ginger
2 teaspoons ground cumin
2 tablespoons Dijon mustard
1/4 teaspoon pepper
6 cloves garlic; minced
2 tablespoons minced jalapeno pepper
2 1 pound flank steaks
nonstick cooking spray
Combine all ingredients except cooking spray in a large ziploc plastic bag; seal bag and marinate in refrigerator 8 hours or overnight. Remove steak from bag, reserving marinade. Prepare grill or broiler. Place steak on grill rack or broiler pan coated with cooking spray and cook 5 minutes on each side or until desired degree of doneness, basting frequently with reserved marinade. Cut steak diagonally across grain into thin slices. 8 servings.
Strawberry Jalapeno Barbecue Ribs
1/4 cup chopped onion
1 clove garlic, minced
1 tablespoon vegetable oil
1/2 cup catsup
1/2 cup strawberry preserves or strawberry jam
1/4 cup cider vinegar or beer
1 or 2 jalapeno peppers, seeded and finely chopped
1 tablespoon bottled steak sauce
1 teaspoon chili powder
4 pounds pork loin back ribs
1/2 teaspoons ground cumin
1/4 teaspoon garlic salt
1/8 to 1/4 teaspoon ground red pepper
Sauce: In a small saucepan cook the onion and garlic in hot oil until tender. Stir in the catsup, strawberry preserves or jam, vinegar or beer, jalapeno peppers, steak sauce and chili powder. Bring just to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until mixture thickens slightly, stirring occasionally. Set aside. Trim fat from ribs. In a small mixing bowl stir together the cumin garlic salt and red pepper. Sprinkle cumin mixture evenly over both sides of ribs; rub into surface. Cut ribs into serving size pieces. In a grill with a cover arrange preheated coals around a drip pan. Test for medium heat above the pan. If desired, place ribs in a rib rack. Place ribs on the grill rack directly over the drip pan. Cover and grill for 1 1/4 to 1 1/2 hours or until the ribs are tender. Add more coals as needed. Brush ribs with the sauce occasionally during the last 10 minutes of grilling. Heat the remaining sauce until bubbly; serve with the ribs. Makes 6 servings.
Eggs Jalapeno
3 jalapenos, sliced and diced
4 ounces grated cheddar cheese
4 slightly beaten eggs
Arrange peppers in a nonstick, 10 inch pie plate; cover with cheese. Pour eggs over cheese. Bake at 275F for 40 minutes or until set. Cut into 10 wedges. Serve hot.
Jalapeno Casserole
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.
Jalapeno Pomegranate Jelly
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 and Shrimp Hush Puppies
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 Potato Soup
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.
French Fried Jalapenos
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 Burgers
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.
Three Cheese Jalapeno Biscuits
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.
Cranberry Jalapeno Sauce
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.
Jalapeno Dijon Lamb Chops
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.
Swiss Jalapeno Beer Bread
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.
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