Jalapeno Bacon Hushpuppies W Chipotle Dip Food

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BACON CHEDDAR JALAPEñO-STUFFED HUSH PUPPIES RECIPE BY TASTY



Bacon Cheddar Jalapeño-Stuffed Hush Puppies Recipe by Tasty image

Here's what you need: cream cheese, shredded cheddar cheese, jalapeñoes, bacon, yellow cornmeal, all purpose flour, kosher salt, freshly ground black pepper, baking powder, baking soda, sugar, cayenne pepper, buttermilk, egg, yellow onion, oil

Provided by Betsy Carter

Categories     Appetizers

Yield 6 servings

Number Of Ingredients 16

8 oz cream cheese, room temperature
1 cup shredded cheddar cheese
2 jalapeñoes, seeded, minced
1 pack bacon, cooked, crumbled
1 ½ cups yellow cornmeal
½ cup all purpose flour
3 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons sugar
½ teaspoon cayenne pepper
1 cup buttermilk
1 egg, beaten
1 yellow onion, grated
oil, to fry

Steps:

  • In a medium-sized bowl, add the cream cheese, cheddar cheese, jalapeños, and bacon, and use a hand mixer to blend until combined.
  • Using a teaspoon, scoop out the cream cheese mixture and roll into a ball. Place onto a parchment paper-lined sheet tray and freeze for 30 minutes.
  • In a bowl, add the cornmeal, flour, salt, pepper, baking powder, baking soda, sugar, and cayenne pepper, and whisk to combine.
  • In a separate bowl, add the buttermilk, egg, and onion, and stir until combined.
  • Slowly add the buttermilk mixture to the dry ingredients, whisking until just combined. Let rest at room temperature for 30 minutes.
  • Preheat a pot of oil to 350˚F (180˚C).
  • Dip the cream cheese balls into the batter, ensuring they are fully coated on all sides.
  • Add the hush puppies to the oil and fry until golden brown on all sides.
  • Transfer to a wire rack or paper towel lined-plate to drain.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 422 calories, Carbohydrate 32 grams, Fat 26 grams, Fiber 2 grams, Protein 13 grams, Sugar 6 grams

BACON-JALAPENO DIP



Bacon-Jalapeno Dip image

This winning dip gets a double dose of bacony goodness in the form of crispy thick-cut nuggets and a splash of flavorful drippings that are mixed into the creamy base. Fresh jalapenos offer up just the right amount of bright heat.

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 8

4 slices thick-cut bacon, chopped
8 ounces cream cheese, at room temperature
2 cups shredded Cheddar
1/2 cup sour cream
1/4 cup milk
1 teaspoon white wine vinegar
2 jalapenos, thinly sliced
2 scallions, thinly sliced

Steps:

  • Preheat the oven to 350 degrees F.
  • Cook the bacon in a nonstick skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Reserve 1 tablespoon of the drippings.
  • Mix together the cream cheese, Cheddar, sour cream, milk, vinegar, jalapenos, bacon and reserved drippings in a medium bowl. Spread the mixture in a baking dish and bake until golden and bubbly, about 30 minutes. Sprinkle with the scallions before serving.

QUICK JALAPENO HUSH PUPPIES



Quick Jalapeno Hush Puppies image

The crunchy exterior of these southern-style snacks is a nice contrast to the moist cornbread. Jalapeno peppers and hot sauce add a hint of heat. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 20m

Yield 2-1/2 dozen.

Number Of Ingredients 10

1-1/2 cups yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 large eggs, room temperature, lightly beaten
3/4 cup 2% milk
2 jalapeno peppers, seeded and minced
1/4 cup finely chopped onion
1 teaspoon Louisiana-style hot sauce
Oil for deep-fat frying

Steps:

  • In a large bowl, combine the cornmeal, flour, baking powder and salt. In another bowl, beat the eggs, milk, jalapenos, onion and hot sauce. Stir into dry ingredients just until combined., In a cast-iron or other heavy skillet, heat oil to 375°. Drop tablespoons of batter, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels. Serve warm.

Nutrition Facts : Calories 56 calories, Fat 3g fat (0 saturated fat), Cholesterol 14mg cholesterol, Sodium 94mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.

JALAPENO & BACON HUSH PUPPIES WITH CHIPOTLE DIP



Jalapeno & Bacon Hush Puppies With Chipotle Dip image

Make and share this Jalapeno & Bacon Hush Puppies With Chipotle Dip recipe from Food.com.

Provided by Bonnie G 2

Categories     < 30 Mins

Time 30m

Yield 15-20 Balls, 8 serving(s)

Number Of Ingredients 14

1/2 lb bacon, cooked and crumbled
2 jalapenos, seeded and finely minced
1 cup yellow cornmeal
3/4 cup self-rising flour
1/2 teaspoon cayenne pepper
1 tablespoon smoked paprika
1/2 small onion, grated
1/4 cup chives, chopped
2 cups sour cream, divided
1 egg, beaten
1/2 cup cheddar cheese, grated
1/4 cup TABASCO® brand Chipotle Pepper Sauce
1 lime, juice and zest
peanut oil, for frying

Steps:

  • Preheat oil in a deep-fryer or Dutch oven to 350 degrees F.
  • In bowl, combine bacon, jalapeno, cornmeal, flour, cayenne, paprika, onion, chives, 1 cup sour cream, egg and cheese.
  • Mix well to combine.
  • Drop heaping tablespoon-sized amounts of the mixture into the hot oil. Fry in batches for 2 to 3 minutes each.
  • Remove from the oil to paper towels to drain and season immediately with salt and pepper.
  • Transfer to a serving platter or bowl and serve with the dip.
  • For the dip:
  • Combine remaining cup of sour cream, Chipotle Tabasco, and lime juice and zest. Mix well to combine.

Nutrition Facts : Calories 384.2, Fat 27.9, SaturatedFat 12.7, Cholesterol 79.8, Sodium 534.8, Carbohydrate 24.6, Fiber 2.2, Sugar 2.8, Protein 9.8

JALAPENO HUSHPUPPIES



Jalapeno Hushpuppies image

Provided by Trisha Yearwood

Categories     appetizer

Time 30m

Yield 36 hushpuppies

Number Of Ingredients 9

1 1/2 quarts peanut oil, for frying
1 1/2 cups self-rising cornmeal
1 cup self-rising flour
1/2 cup chopped onion
1 (7-ounce) can diced jalapeno peppers, drained or 3/4 cup fresh jalapenos, seeded and finely diced
1 (15-ounce) can creamed corn
2 large eggs, lightly beaten
Salt and freshly ground black pepper
Paula Deen's Sweet and Spicy Chili Sauce, for dipping, optional

Steps:

  • Heat the oil to 350 degrees F. in a deep-fryer or Dutch oven.
  • In a 1-quart mixing bowl, stir the cornmeal, flour, onion, jalapeno, corn, and eggs, until blended. Allow to stand 5 minutes.
  • Drop the batter by teaspoonfuls into the hot oil. Don't overcrowd; leave room for the hushpuppies to be turned. Cook the hushpuppies until golden brown, about 3 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Keep the cooked hushpuppies warm in an oven while cooking the remaining batter. Lightly sprinkle with salt and pepper, to taste, and transfer them to a serving dish. Serve with Paula Deen's Sweet and Spicy Chili Sauce, if desired.

JALAPENO AND CANADIAN BACON BREAKFAST QUESADILLAS



Jalapeno and Canadian Bacon Breakfast Quesadillas image

Make these quesadillas as spicy as you'd like by adjusting the amount of jalapeño. Complete with Canadian Bacon, eggs and cheese, you can't go wrong.

Provided by Jones Dairy Farm

Categories     Trusted Brands: Recipes and Tips     Jones Dairy Farm

Time 30m

Yield 2

Number Of Ingredients 13

3 tablespoons unsalted butter, divided
2 jalapeno peppers, seeded and chopped
3 slices Jones Dairy Farm Canadian Bacon, chopped
4 large eggs
2 tablespoons whole milk
1 teaspoon extra virgin olive oil
1 pinch sea salt
1 cup shredded Mexican blend cheese, divided
2 ounces cream cheese, softened
2 flour tortillas
2 green onions, sliced
1 tablespoon Sour cream
¼ teaspoon Salsa

Steps:

  • In non-stick omelet pan, melt 1 tablespoon butter over medium heat.
  • Add peppers and cook for 2-3 minutes, tossing frequently. Add Canadian Bacon and cook for another 1-2 minutes, tossing frequently. Remove to paper-towel lined plate.
  • In medium mixing bowl, whisk together eggs and milk, beating until frothy.
  • Wipe out omelet pan, add 1 tablespoon butter and extra virgin olive oil to pan and heat over medium low heat.
  • Once butter is melted, pour in eggs. Sprinkle sea salt over eggs and let sit for about 3 minutes, adjusting temperature as necessary to ensure a low, slow cook without burning the bottom. Once sides are set but middle is still wet, sprinkle 1/3 cup cheese, peppers and Canadian Bacon over eggs. Cook for 1 minute, then loosen edges with silicone spatula and flip eggs. Aim for mostly one large piece of egg, any cracks will slightly repair when other side cooks. Cook until bottom is set, 2-3 minutes, then slide onto plate and set aside.
  • Spread cream cheese over tortillas.
  • Place cast iron skillet over medium heat and add 1/2 tablespoon butter. Once melted, place prepared tortilla in pan, cream cheese side up. Sprinkle 1/3 cup cheese over entire surface and place half of the eggs over one half of tortilla. Sprinkle half of green onions over eggs. Cook over medium to medium-low heat until cheese is melted, then fold in half.
  • Remove to cutting board and let sit for 1-2 minutes before slicing. Repeat with other tortilla and remaining eggs. Serve with sour cream and salsa.

Nutrition Facts : Calories 838.7 calories, Carbohydrate 34 g, Cholesterol 517.1 mg, Fat 62 g, Fiber 2.4 g, Protein 37.6 g, SaturatedFat 34.8 g, Sodium 1310.1 mg, Sugar 2.7 g

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