Creamy Jalapeno Food

CREAM OF JALAPENO SOUP

Steps:

• Melt 3 tablespoons butter in heavy pan over low heat. Add flour and stir 3 minutes. Mix in stock and cream.
• Increase heat and bring to a boil stirring constantly. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes.
• Meanwhile, melt 2 tablespoons butter in a heavy skillet over low heat. Add onion, carrot and green pepper. Cook until soft, stirring occasionally, about 8 minutes. Mix in jalapenos.
• Add both cheeses to cream mixture and stir until melted. Mix in vegetables. Season with salt to taste and serve.

CREAMY JALAPENO MAC AND CHEESE

Steps:

• Bring a large pot of salted water to a boil. Cook the macaroni according to the package directions; drain.
• Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over medium heat. Add the panko and cook, stirring constantly, until golden brown, about 4 minutes. Transfer to a bowl.
• Combine the half-and-half, mustard, garlic powder and remaining 6 tablespoons butter in the saucepan and bring to a bare simmer over medium-high heat. Add the Cheddar and processed cheese and stir until smooth. Stir in the macaroni and jalapenos and season with salt. Transfer to a serving bowl and sprinkle with the panko and cilantro.

CREAMY JALAPEñO (CHUY'S COPYCAT, FROM SCRATCH)

Steps:

• Add all ingredients to a blender of food processor and blend for about 25 to 30 seconds. I used my Cuisinart stick blender, FYI.
• Store for up to 1.5 weeks, depending on the expiration date of your ingredients.

CREAMY JALAPENO POPPER MACARONI AND CHEESE

Steps:

• Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F.
• Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
• Melt the unsalted butter in a large saucepan over medium heat; transfer half the melted butter to a medium bowl and reserve. Add the chopped jalapenos to the saucepan, toss to coat and cook until softened, about 5 minutes; transfer to a small bowl and reserve.
• Wipe out the saucepan and add the half-and-half. Cook over medium heat until it just comes to a simmer. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
• Add the macaroni and reserved pasta water and stir to combine. (The mixture will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Gently fold in the reserved cooked jalapenos, pickled jalapenos and pickled jalapeno juice. Season with salt and cayenne if needed. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs in the bowl with the reserved melted butter and a sprinkle of salt. Sprinkle evenly over the macaroni and cheese. Lay the sliced jalapenos evenly on top of the bread crumbs. Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes.

JALAPENO CREAM

Steps:

• Puree 4 seeded jalapenos, 1 cup cilantro, 1/2 cup mayonnaise, 1 garlic clove, the juice of 1 lime and 1 tablespoon olive oil. Season with salt.

CREAMY JALAPEñO SAUCE

Steps:

• Pulse jalapeños, garlic, lime juice, and salt in a blender or food processor until puréed. With motor running, slowly drizzle in oil until a thick sauce forms. Add cilantro and pulse a few times until chopped and incorporated. Taste and add more jalapeño, if necessary.
• Do Ahead
• Sauce can be made up to 3 days in advance and refrigerated.

CREAMY JALAPEñO SAUCE

Steps:

• Enjoy.

CREAMY JALAPENO DIP

Steps:

• Combine the first 6 ingredients in a mixer or food processor and blend until smooth.
• No need to drain the cans of chillies or jalapenos, it is a personal option. Spread the dip into a greased casserole dish.
• In a bowl, combine the panko breadcrumbs, the additional 1/2 c Parmesan cheese and melted butter. Sprinkle crumb mixture evenly over the dip and bake in a preheated 375 degree oven for about 20 minutes until the top is browned and its bubbling around the edges.

CREAMY JALAPEñO CRAB DIP

Steps:

• Combine crabmeat, peppers, corn and cilantro in medium bowl.
• Mix mayo and lime juice. Add to crab mixture; mix lightly.
• Refrigerate at least 30 min. before serving.

CREAMY JALAPENO POPPER DIP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Beat Neufchatel cheese, mayonnaise, Cheddar cheese, jalapeno pepper, and green chiles together in a large bowl until evenly mixed; spread into a 2-quart casserole dish. Sprinkle Parmesan cheese over the top of the mixture; top with bread crumbs.
• Bake in preheated oven until lightly browned around the edges, 25 to 30 minutes.

CHUY'S CREAMY JALAPENO CILANTRO DIP DRESSING

Steps:

• In a medium mixing bowl, stir together sour cream, mayonnaise, ranch dip packet, and garlic salt.
• In blender or food processor, puree cilantro and pickled jalapenos with a little juice. (If using tomatillos, blend with jalapenos and cilantro).
• Add cilantro jalapeno puree to mayo mixture.
• Stir in buttermilk until you reach desired consistency. Add fresh lime juice, if using.
• Refrigerate until ready to serve.

CREAMY JALAPENO SAUCE

Steps:

• In a heavy saucepan on high heat, bring cream to the boil.
• Just as it is ready to boil, stir in sour cream until completely blended.
• Reduce heat and add chicken and jalapeno juice.
• Simmer until heated thoroughly.
• Meanwhile, in another pan, melt butter and add flour to create a roux/paste.
• Whisk paste until it browns SLIGHTLY.
• Add paste to cream pot just before it boils up.
• Whisk continuously until paste dissolves into cream.
• Remove from stove and add cheese and chopped jalepenos.
• Serve/Use immediately.

TAQUITOS WITH CREAMY JALAPEñO SAUCE

Steps:

• Heat oven to 250°F.
• Drain jalapeños and carrots, reserving liquid. Pour reserved liquid over cabbage in large bowl; toss lightly. Refrigerate until ready to use.
• Chop jalapeños and carrots; place in medium bowl. Add sour cream, mayo and onions; mix well. Refrigerate until ready to use.
• Heat 1 inch of oil in large skillet to 375°F. Spread 2 Tbsp. beans onto each tortilla; roll up tightly. Secure with wooden toothpicks. Add, in batches, to skillet; cook 2 to 3 min. or until golden brown, turning occasionally. Remove from skillet; drain on paper towels. Discard toothpicks. Keep warm in oven until all taquitos are fried.
• Place taquitos on large platter; surround with cabbage mixture. Serve topped with sour cream mixture.

CREAMY ROASTED JALAPENO SOUP

Steps:

• In a heavy-bottomed pot over medium high heat, melt butter. When foaming, add onion, garlic and bell pepper and saute until softened, about 8 minutes.
• Stir in flour to make a roux (flour/fat paste). Stir for about 3 minutes, or until all flour is incorporated and mixture has turned a light brown.
• Mix in stock and cream. Increase heat and bring to boil, stirring constantly. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes.
• Stir in jalapenos and cook for a minute. Blend mixture, either in a regular blender and returning to the pot, or right in the pot with a stick blender.
• Add cheese to soup and stir until melted. Add salt to taste (always taste first!), then add freshly ground black pepper to taste. Stir well.
• Serves 8. Garnish each bowl with chopped parsley and a sprinkle of cayenne pepper. Enjoy!

CREAMY JALAPEñO DIP {CHUY'S COPYCAT RECIPE}

Steps:

• In a blender or food processor, pulse the jalapeños until finely minced. Add the cilantro and pulse until chopped.
• Add the remainder of the ingredients and blend/process until mixture is smooth and completely puréed. Adjust seasonings to taste, adding more salt and pepper if necessary.
• Cover and refrigerate for at least 4, but ideally 8 or more, hours. Serve with tortilla chips.

CREAMY JALAPENO

Steps:

• Place minced jalapenos, sour cream, ranch dressing mix, garlic powder, and cilantro in a blender or food processor. Blend until smooth. Cover and refrigerate at least one hour, or overnight, before serving.