Jalapeno and Tomato Chicken Dip
This is a great dip to serve at sports parties or late Sunday brunch to kick start the day. For the chili, you can use your favorite canned chili, or your leftovers from the previous day. Since I make my chili very spicy, it adds an extra kick. Season the chicken breast with chili powder or a lime-based sauce, but if you’re in a rush, canned chicken works just as well.
Ingredients:
- 4 jalapeno peppers, diced
- 1 pound processed cheese
- 1 cup cooked chili
- 2 small tomatoes, diced
- 1 cooked chicken breast, diced or shredded
- 1 cup sour cream
Cooking Directions
- Melt the processed cheese in a heavy pot.
- Stir in the jalapeno peppers, chili, and tomatoes.
- Add chicken and sour cream. Blend.
- Heat on low until consistent.
- Serve warm.
Serves 6
Let me know what you think
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Want More Recipes? Check Out the Jalapeno Madness Cookbook
Cream of Jalapeno Pepper Soup
This Cream of Jalapeno Pepper Soup recipe is sure to kick start an evening of pure jalapeno bliss. For a stronger pepper flavor, include more peppers. For more heat, keep the seeds in the recipe. Serve as an appetizer, or in a bread bowl with a side salad as a lighter main course
.Ingredients:
- 6-8 jalapeno peppers, minced
- 8 cups heavy cream
- 1 tablespoons butter
- 1 cup white onion, chopped
- 2 teaspoons minced garlic
- 1 small avocado, peeled and diced
- 2 tomatoes, diced
- 1 tablespoon fresh basil
- Salt and Pepper to taste
Cooking Directions
- Heat butter over medium heat in a large saucepan
- Add minced jalapenos, onion and garlic. Sauté until soft.
- Set sautéed vegetables aside and stir in avocado, tomatoes, and heavy cream.
- Return mixture to the saucepan and reduce heat to simmer.
- Simmer approximately 15 minutes.
- Stir slowly and frequently.
- Stir in fresh basil, then simmer an additional 5 minutes.
- Remove from heat and serve.
Serves 6-8.
Jalapeno Breakfast Pie
The cinnamon in this recipe gives it a slightly sweet flavor, and it’s a nice accent for the pepper heat. If you’re not quite in the mood for sweets, try removing the cinnamon altogether and increasing the amount of white pepper for a deeper, savory taste.
Ingredients:
- 4-6 jalapeno peppers, chopped
- 6 large eggs
- 2 cups sharp cheddar cheese
- I cup plain bread crumbs
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon white pepper
Cooking Directions
- Preheat oven to 325 degrees.
- Add chopped jalapeno peppers to the bottom of a lightly oiled baking dish. Spread evenly.
- Sprinkle peppers with cheese.
- Beat eggs and pour the mixture over the cheese.
- Mix bread crumbs with cinnamon, salt, and white pepper. Distribute evenly over the egg mixture.
- Bake 20-30 minutes, until lightly browned.
- Slice and serve.
Serves 4
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Want More Recipes? Check Out the Jalapeno Madness Cookbook
Burgers ala Jalapeño
- 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.
Happenin' Jalapeño Dip
- 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.
Fruity Jalapeño Fish
- 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
Dave's World Famous Jalapeño Puree
Compliments of David Shelton at davidshelton@earthlink.net
Tasty on everything.....
- 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.....
Jalapeño Toad
- 1 pound jalapeño peppers
- 2 cans cocount mild
- 2 tbsp lime
- 1/2 cup chopped cilantro
Take about a pound of green jalapeños and remove the stems. Puree in a processor until smooth. Add coconut milk, lime juice, and cilantro. Blend. Simmer over low heat for however for 10-12 minutes (or so.) ChillTastes great on anything Really!!Thanks Nicole!
Jalapeño Rolls
- 6 Fresh jalapeño peppers
- Stick Cheese
- 6 corn tortillas
Stuff fresh jalapeños with stick cheese (works good cause you can just stuff it in).
Heat corn tortillas till soft ( use toothpicks to hold them together).
Wrap around jalapeño.
Freeze for about an hour.
Deep fry until crispy.Tastes great when dipped in Jalapeño Toad.
Spicy Shish Kebobs
- 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.Thanks Kelly!
Jalapeño Poppers1 batch
- 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.)
Warm Cranberry-Jalapeño Sauce
- 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 Cream Cheese Appetizers
- 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!
Heap O'Jalapeno Jelly
- 5 Jalapeno Peppers
- 3 cups sugar
- 1 cup cider vinegar
- 3 ounces pectin
- 2 drops green food coloring
All Purpose Jalapeno Mix
