JALAPENO POPPERS
The flavor of the peppers come through, but the cheese and bacon put some of the fire out. I believe the "tenderfoot" would even like these. I have even frozen these with good success.
Provided by Miss Annie
Categories Southwestern U.S.
Time 40m
Yield 20 Pieces
Number Of Ingredients 3
Steps:
- Cut jalapenos in half and remove seeds and veins.
- (Use gloves to work with peppers).
- Fill jalpenos with cream cheese and wrap a slice of bacon around each one.
- Secure with a toothpick.
- Bake at 425 degrees until bacon appears to be done, about 15-20 minutes.
JALAPENO POPPERS
Pack extra flavour into these irresistible chillies with plenty of cream cheese and mozzarella. Ideal party food
Provided by Good Food team
Categories Side dish, Snack, Treat
Time 30m
Number Of Ingredients 8
Steps:
- Take one whole chilli and using a small sharp knife make an incision along the length without cutting all the way through. Open up the cavity and using the end of a teaspoon scrape out and discard the seeds and the membrane. It's very good idea to wear gloves when you're preparing chillies in this way, and make sure you wash your hands thoroughly afterwards. Repeat with all the other chillies.
- Mix the cream cheese with the mozzarella, season with salt and pepper then use it to fill the chillies. Push them gently to close them up and wipe off any excess.
- Put the flour, egg and breadcrumbs in separate shallow bowls or dishes and roll the stuffed chillies first in the flour then egg then breadcrumbs then repeat so they get a good double coating.
- Heat the oil in a large saucepan until it reaches 160C. Carefully lower the chillies into the oil using a slotted spoon and deep fry in batches for around 2-3 mins or until deep golden brown. Transfer to a plate lined with kitchen paper to soak up the excess oil.
- Once the chillies are fried season them with pepper and salt and spread out on a plate or board so everyone can help themselves. Great with beer and a movie.
Nutrition Facts : Calories 350 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium
JALAPENO CREAM
Provided by Food Network Kitchen
Time 7m
Number Of Ingredients 0
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.
JALAPENO PIE
This is kinda like a quiche but don't be detoured because of the Jalapeno's it's really not hot at all, but taste so great! Hope you enjoy.
Provided by Holly Sanders
Time 45m
Number Of Ingredients 8
Steps:
- 1. Brown sausage & drain grease. To a medium size bowl add eggs, Salsa, Taco Sauce, chopped Jalapeno's(if you don't want to use fresh peppers use the Jarred diced Jalapeno's) & beat well. Add cheese & sausage to mix and fold together.
- 2. Add mix evenly between two pie shells, place in a 350 degree oven for 30 min.
JALAPENO PEPPER PIE
My mother has been making this for as long as I can remember. It is great for breakfast - kinda kick starts the day!
Provided by ala-kat
Categories Breakfast
Time 40m
Yield 1 1, 16 serving(s)
Number Of Ingredients 3
Steps:
- grease large cookie sheet.
- put down layer of jalapenos
- top with cheddar cheese.
- pour eggs over cheese.
- bake at 350 for 25-30 minutes.
- let cool and cut into squares.
- enjoy.
Nutrition Facts : Calories 75.3, Fat 5.9, SaturatedFat 3.4, Cholesterol 67.7, Sodium 105.2, Carbohydrate 0.3, Sugar 0.2, Protein 5.1
JALAPENO PIE
This is SO good and easy.I don't even want to give the recipe out when asked because it is so simple. Once you try this you might decide to add more or less jalapenos..When I make two pies, I really load one up with jalapenos and then top the pie with a few for a design and to let people know this is the HOT one !!!!
Provided by Polly W
Categories High Protein
Time 35m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- bake frozen pie crust as directed, let cool slightly.
- pre-heat oven to 425.
- mix cheeses together in large bowl, add chopped jalapeno's.
- put mixture into baked pie crust.
- beat eggs together until well blended.
- slowly pour eggs over cheese.
- bake until golden brown 15-20 minutes.
- let set slightly before cutting into small slices.
CHICKEN POT PIE WITH JALAPENO CORNBREAD TOPPING
Steps:
- 1. To prepare the filling: Preheat the oven to 425 degrees F. Put the chicken in a large saucepan with the squash, mushrooms, and broth. Bring to a simmer over medium-high heat and cook just until the meat is opaque, and the squash is slightly soft, 5 to 7 minutes. Use a slotted spoon to transfer the chicken, squash and mushrooms to a 2-quart ovenproof casserole dish. Return the liquid to a boil and reduce to 2 cups, about 15 minutes.
- 2. Melt the butter in a large saucepan over medium-high heat. Add flour and chili powder and stir until fragrant and bubbling, 2 to 3 minutes. Whisk in the reduced broth and bring to a simmer. Cook, stirring often, until the consistency of thick gravy, about 8 to 10 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper . Pour the sauce over chicken and vegetables. (The recipe can be made up to 2 days ahead at this point. Keep covered in the refrigerator and bring to room temperature before continuing.)
- 3. To prepare the topping: In large bowl, combine cornmeal, 1/2 cup flour, baking powder, baking soda, and 1 1/2 teaspoons salt. In another small bowl, mix the buttermilk, egg, jalapeno, and 1 tablespoon oil. Pour the liquid ingredients into the dry ingredients and stir until just combined. Drop large spoonfuls of batter, over the chicken to cover. Bake until the topping is lightly browned and the sauce is bubbly, about 20 to 25 minutes. Serve.
Nutrition Facts : Calories 675, Fat 27 grams, SaturatedFat 11 grams, Cholesterol 227 milligrams, Sodium 951 milligrams, Carbohydrate 63 grams, Fiber 6 grams, Protein 49 grams
TAMALE PIE
Steps:
- Preheat the oven to 400 degrees F.
- Heat the oil in a 10-inch cast-iron skillet over medium-high heat. Add the beef, onions, garlic and 1 teaspoon salt and cook, stirring and breaking up any clumps with a wooden spoon, until the meat is brown and the onions are softened, about 6 minutes. Add the tomato paste, chili powder and cumin and cook, stirring, about 1 minute. Stir in the enchilada sauce, beans, corn and cilantro and season with salt. Bring to a simmer. Remove from the heat and sprinkle with the cheese.
- Add the cornmeal to a mixing bowl. Mix in the buttermilk and oil. You want the mixture to be thick but pourable. Stir in the scallions. Pour on top of the meat mixture in the skillet and spread in an even layer. Bake until the meat is bubbling and the cornbread is golden brown, 20 to 25 minutes.
JALAPENO CHEESE PIE 2
This recipe came from Southern Living. It is adapted from the cookbook, Cooking Texas Style: Tenth Anniversary Edition by Candy Wagner and Sandra Marquez. The heat of the peppers is soothingly coated with lots of cheese, so don't be afraid of the jalapenos! If you want a milder taste, just do half a jar of peppers--which would be about 4 of them. Stir in some leftover chicken or sausage for an easy brunch dish. With only 3 ingredients, what an easy dish to prepare! It's really delicious too!
Provided by Juenessa
Categories Cheese
Time 1h
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Cut peppers in half lengthwise, and remove seeds.
- Rinse with cold water, and drain on paper towels.
- Mince peppers.
- Sprinkle half of cheese in an 11 X 7-inch pan; top with peppers and remaining cheese.
- Pour eggs over top.
- Bake at 350 degrees for 30 to 40 minutes or until lightly browned and set.
- Cool 5 to 10 minutes, and cut into squares.
Nutrition Facts : Calories 196.8, Fat 15.1, SaturatedFat 8.7, Cholesterol 145.3, Sodium 269.2, Carbohydrate 2.3, Fiber 0.8, Sugar 1.3, Protein 12.9
JALAPENO PIE MINI TARTS
These 'hot' mini cheese and jalapeno tarts are always the first to go at parties. They are quick and easy to make.
Provided by AGENT86
Categories Appetizers and Snacks Pastries
Time 15m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease mini tart pans.
- Placed desired amount of jalapenos in tart pans. Cover with Monterey Jack cheese. Fill almost to the top with egg. Sprinkle with parsley.
- Bake in the preheated oven 10 minutes, or until firm and lightly browned. Cool 1 to 2 minutes before removing from tart pans.
Nutrition Facts : Calories 52.8 calories, Carbohydrate 0.2 g, Cholesterol 54.8 mg, Fat 4.1 g, Protein 3.9 g, SaturatedFat 2.2 g, Sodium 67.8 mg, Sugar 0.1 g
JALAPENO PIE
This is a simple appetizer but it packs a punch. Great served hot with crackers or small slices of hot French bread. This recipe was given to me by a friend who says she found it in a local newspaper.
Provided by Kathie Carr
Categories Cheese Appetizers
Time 30m
Number Of Ingredients 5
Steps:
- 1. Drain and chop jalapeno peppers. Remove seeds if you do not want a really hot taste. Place peppers in a 9 inch pie plate. Sprinkle cheese over peppers. Mix eggs with seasonings. Pour eggs over all. Bake for 20 minutes at 400 degrees. Cut into small wedges to serve.
10 JALAPEñO RECIPES: PICKLED JALAPEñOS & MORE!
Add big flavor to your meals with these easy homemade pickled jalapeños! With only 10 minutes hands on time, they add a tangy kick to tacos and chili.
Provided by Sonja Overhiser
Categories Essentials
Time 10m
Number Of Ingredients 8
Steps:
- Wash a wide-mouth pint mason jar and and its lid in hot soapy water. Then rinse and let air dry.
- Thinly slice the jalapeño peppers. Fill the jar with the slices.
- Peel the garlic cloves, leaving them whole. In a small saucepan, combine the garlic, vinegar, water, sugar, kosher salt, peppercorns and bay leaf. Bring to a boil, stirring occasionally to dissolve the sugar and salt (this will take only a few minutes).
- Once boiling, pour the brine into the jar (including the bay leaf). Tap the jar on the counter to release any air bubbles. Discard any remaining brine, or top off the jar with extra water if any peppers are exposed at the top.
- Screw on the lid tightly and allow to cool to room temperature (about 1 hour). Eat immediately, or refrigerate until serving. Keeps up to 1 month refrigerated.
Nutrition Facts : Calories 5 calories, Sugar 0.8 g, Sodium 0.3 mg, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 1 g, Fiber 0.1 g, Protein 0.1 g, Cholesterol 0 mg
JALAPENO PIE
Real men don't eat quiche......they eat jalapeno pie instead. This egg and cheese pie from Chef Paul Prudhomme adds a Texas flair and a little "kick" to your breakfast or brunch.
Provided by texasjj
Categories Breakfast
Time 55m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees.
- Combine seasoning mix ingredients.
- Toast cornmeal in skillet over high heat until just golden brown.
- Turn cornmeal into medium bowl and add baking powder, brown sugar, and 4 teaspoons seasoning mix. Combine thoroughly.
- Heat milk with 2 1/2 tablespoons butter in small saucepan over high heat until milk just comes to a boil and the butter is melted.
- Whisk the milk into cornmeal mixture with a wire whisk. Add hot water and whisk until thick and smooth. Set aside.
- Melt the remaining 2 tablespoons of butter in skillet over high heat. When the butter sizzles, add onions, jalapenos, and 1 1/2 teaspoons seasoning mix. Cook until onions are lightly browned, about 3-4 minutes.
- Heat the oil in an ovenproof skillet until very hot but not smoking., Stir in the cornmeal mixture. As soon as it sizzles, remove from heat and allow to sit 1 minute.
- Spread onion and peppers on top of the cornmeal mixture.
- Beat eggs in a medium bowl with remaining seasoning mix until frothy. Pour over onion and peppers.
- Sprinkle grated cheese over top.
- Bake for 30-35 minutes.
- Let cool for a few minutes and serve with sour cream.
Nutrition Facts : Calories 505.8, Fat 36.9, SaturatedFat 17.4, Cholesterol 350.1, Sodium 805.7, Carbohydrate 23.5, Fiber 2.6, Sugar 5.9, Protein 21.3
JALAPENO PIE
This appetizer couldn't be any easier! Good for unexpected guests, I usually have all of these ingredients on hand and it's a snap to throw it in the oven.
Provided by Hey Jude
Categories Lunch/Snacks
Time 1h
Yield 8 appetizer servings
Number Of Ingredients 3
Steps:
- Preheat oven to 275°F.
- Oil a glass pie pan and line it with the jalapeño peppers.
- Sprinkle cheese over the top; pour in the eggs.
- Bake for 45 minutes; slice and serve hot or at room temperature.
- If you want this milder, substitute canned, whole green chiles for the jalapeño peppers.
Nutrition Facts : Calories 190.2, Fat 14.6, SaturatedFat 8.3, Cholesterol 143, Sodium 911.5, Carbohydrate 2.5, Fiber 1, Sugar 1.2, Protein 12.3
TEXAS JALAPENO APPLE PIE
Make and share this Texas Jalapeno Apple Pie recipe from Food.com.
Provided by Kim D.
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Spread jalapeno jelly into the bottom of pie shell.
- In a bowl, toss apples with lemon juice.
- In a separate bowl, combine sugar, flour, cinnamon, nutmeg and brown sugar.
- Sprinkle sugar mixture over apples, toss and spoon into pastry shell.
- Sprinkle jalapeno pepper over apples.
- For topping, combine sugar, flour and butter with a pastry blender to form crumbly mixture.
- Stir in grated cheese.
- Sprinkle over pie.
- Bake 45 minutes, or until golden.
POPPIN' JALAPENO BLACKBERRY PIE
I created this pie for my dad, who loves peppers and blackberries, but had never had them together. It's super sweet, with a real kick of jalapeno flavor. Even my sister, who's a wuss about spiciness, loved it!
Provided by joderita
Categories Desserts Pies Fruit Pie Recipes Blackberry Pie Recipes
Time 1h35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place a baking sheet on the bottom rack of the oven.
- Combine blackberries, honey, jalapeno peppers, and lemon juice in a large bowl. Mix 1/2 cup brown sugar and cornstarch together in a bowl; stir into blackberry mixture until brown sugar mixture is dissolved.
- Mix flour and 1/2 cup brown sugar together in a separate large bowl; cut butter into flour mixture using a pastry blender or food processor until mixture forms pea-sized balls. Add ice water and mix with your hands until dough is well combined, adding flour if the mixture is too sticky and small amounts of water if the mixture is too dry.
- Divide dough in half and roll each half into a 9-inch circle on a well-floured surface. Press 1 circle into a 9-inch pie dish.
- Remove jalapeno peppers from blackberry mixture and discard. Slowly pour blackberry mixture into pie crust, leaving about 1/4-inch space between top of filling and top edge of pie crust.
- Mix oats and 1/2 cup brown sugar together in a bowl; sprinkle over blackberry filling. Cover pie with second pie crust. Cut off excess edges from top crust and fold bottom crust edges over top crust edges, pinching to form a seal. Cut 2 slits in the top of crust for ventilation.
- Place pie on the middle rack of the oven, centered over the baking sheet on the bottom rack to catch drips. Bake pie until crust starts turning golden, about 25 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake until entire crust is golden brown, about 40 more minutes.
Nutrition Facts : Calories 563.4 calories, Carbohydrate 82.1 g, Cholesterol 61 mg, Fat 24.4 g, Fiber 5.8 g, Protein 6.7 g, SaturatedFat 14.8 g, Sodium 174.1 mg, Sugar 38.8 g
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JALAPENO POPPER HAND PIES - REAL FOOD BY DAD
From realfoodbydad.com
Reviews 15Estimated Reading Time 2 minsServings 24
- Place jalapeños in a food processor and pulse to dice. Add cream cheese, 4oz. Cabot Smoky Bacon Cheddar, 4 oz. Cabot Extra Sharp Cheddar, salt and Worcestershire sauce in a food processor. Pulse to combine. Set mixture aside.
- Stamp 3-inch rounds out of pie crust. Place approximately 1-11/2 teaspoons of filling in the center of one pie crust round. Place a second pie crust round one top. Crimp edges together with fork tines. Mix together egg and water to create an egg wash. Brush tops of pies with egg wash. Sprinkle with remaining cheese and dried parsley.
- Bake at 425 degrees F for 10 minutes or until edges and tops turn golden brown. Remove from oven, transfer to a wire rack. Cool for few minutes before eating.
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- Preheat the oven to 350° F. In a mixing bowl, mix the cornmeal, flour, and salt together. Cut in the lard. Add the cold water and mix. Wrap the dough in waxed paper and refrigerate for at least 30 minutes. Roll out the dough on a lightly floured surface. Place the dough in a tart pan, fitting it evenly over the bottom of the pan and pressing it against the inside edges. Trim off excess dough by rolling a rolling pin over the top of the tart pan. Cover the pastry with aluminum foil and weight down with beans or aluminum baking weights. Bake for 15 to 20 minutes, until the sides are set. Remove the weights and foil and continue baking for 15 to 20 minutes, until light golden, reserve; leave the oven on.
- In a large bowl, combine the heavy cream, milk, whole eggs, and egg yolks. Blend thoroughly. Season to taste with salt, pepper and nutmeg. Sprinkle the cheese over the bottom of the tart shell. Arrange the strips of jalapeno over the cheese. Pour the filling mixture into the shell. Bake for about 40 minutes, or until the custard sets. Allow to cool for 1 hour before cutting.
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- Shopping List and Tools: Here's the complete shopping list: 4 large eggs. 1 cup half and half. 1/2 cup milk. 8 oz. Mexican Chorizo sausage. 8 Jalapeno Peppers- medium.
- Advance Preparation and Organization: Great news! This prep work can be done up to 2-3 days in advance. The only thing you'll need to remember is to remove the foods from the refrigerator at least a 1/2 hour before bake time so they'll be at room temperature.
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- Quiche Filling: Egg filling ingredients: 2 large eggs. 1 cup half and half. 1/3 cup flour. 1/2 teaspoon Garlic seasoning salt. Additional ingredients- prepped in advance
- Garnish, Slice and Serve! Sprinkle the quiche with the extra cheese. Serve the slices with sides of salsa, sour cream and warm flour tortillas .
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