Johnny Jalapenos Fiesta Wraps Food

JOHNNY JALAPENO'S FIESTA WRAPS

Steps:

• SAUCE: Combine all ingredients in small bowl. Cover and refrigerate. (best if chilled for at least an hour).
• VEGGIE MIX: Heat oil in a large nonstick pan over medium heat. Add the bell pepper and saute' for about 5 minutes.
• Add the corn, beans, jalapenos, and green onions, stirring well. Reduce heat to low & simmer about 5 minutes to heat through.
• Remove from heat and add mango, avocado (if using), cilantro, and lime juice. Gently toss or stir to combine.
• ASSEMBLY: To each flour tortilla, spread some sauce, (and the chicken if using), then the veggie mixture. Wrap up burrito style and enjoy.

JALAPENO CHICKEN WRAPS

Steps:

• Cut chicken into 2-in. x 1-1/2-in. strips. In a large resealable plastic bag, combine the garlic powder, onion powder, pepper, seasoned salt and paprika; add chicken and shake to coat. Place a chicken and onion strip in each jalapeno half. Wrap each with a piece of bacon and secure with toothpicks., Grill, uncovered, over indirect medium heat for 18-20 minutes or until chicken is no longer pink and bacon is crisp, turning once. Serve with blue cheese dressing.

JOHNNY JALAPENO'S SWEET HEAT APPETIZERS (OR WRAPS)

Steps:

• To tortillas, spread cream cheese all the way around to edges. Sprinkle with cranberries, and chopped jalapenos. (If making as wraps, place 8 of the 1/2 cherries in now). Lay ham slices to cover top.
• Roll up tightly, wrap in plastic and refrigerate at least one hour. This is important so they hold together when cut.
• Appetizers: Trim off the very ends of each log, then slice each log into 8 slices and lay flat. Place a half cherry onto the center of each pinwheel. Arrange decoratively onto a serving platter.
• As Wraps: You can also serve as wraps as they make a great on-the-go lunch (wrapped and ready for the lunchbox).

JOHNNY JALAPENO'S RANCHERO BREAKFAST WRAP

Steps:

• In a skillet over medium heat, combine tomatoes, jalapeno, onion and garlic. Add the oregano, chili powder, and salt and allow to cook about 10 to 12 minutes, or until onions are translucent. If sauce appears too thick, dilute with up to 1/2 cup water.
• Ladle half of sauce into a food processor or blender and puree. Combine back with remaining half of sauce and serve warm.
• In corn tortilla layer iceberg lettuce, Jack cheese, sunny-side up eggs. Top with Ranchero sauce.

JALAPENO POPPERS

Steps:

• Pour 2 inches oil into a large, heavy pot. Heat over medium-high until a deep-fry thermometer reads 400 degrees.
• Meanwhile, cut a 1-inch slit lengthwise down one side of each jalapeno to create a pocket. Leaving stem intact, scrape out seeds, if desired, for less heat. Spoon cream cheese into cavities of jalapenos.
• Whisk together flour, beer, 1 teaspoon salt, and 1/2 teaspoon pepper in a medium bowl. Working in batches, dip jalapenos into batter, allowing excess to drip off. Carefully add to hot oil and cook, turning occasionally, until golden brown and crisp, 3 to 4 minutes. (Be sure to keep oil temperature between 375 degrees and 400 degrees.) Transfer to a rimmed baking sheet lined with a wire rack. Serve with blue cheese dressing or sour cream.

JALAPENO POPPERS OF CHAMPIONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Fill each jalapeno half with cream cheese. Wrap 1 bacon strip around each jalapeno half and secure with a toothpick. Arrange wrapped jalapenos on baking sheet.
• Bake 12 minutes in preheated oven, or until bacon strips are crisp. Serve warm.