JOHNNY JALAPENO'S FIRE DUMPLING SOUP
One of Johnny's first creations, this is a great, easy, and budget friendly comfort food that can be made up in no time flat! Be sure and look for more wonderful JJ recipes from us. If it's got jalapenos, it's Johnny Jalapeno!
Provided by 2Bleu
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- To a medium saucepan over med-high heat, add water, chicken bullion, seasonings, and chicken if using. Bring to a gentle boil.
- Meanwhile, Mix all dumpling ingredients to form a thick dough.
- When pot is ready, drop dumplings by heaping teaspoons into simmering liquid. Do in batches, about 6 at a time. Cook, turning occasionally, for 10-15 minutes, or until dough is cooked through. the soup will thicken up to a creamy sauce as the dumplings are simmering. Serve up in a bowl and enjoy immediately.
- NOTE: as the liquid thickens from the batches of dumplings, simply add more water or chicken stock as needed.
JOHNNY JALAPENO'S FAJITAS DE LOS TRES DIABLOS
This is a must try for your next cookout. Don't let the ingredient list scare you as everything is prepped the night before, you (as the cook) will enjoy the fiestas as well while receiving rave reviews on a fabulous presentation and delicious meal. "de los tres diablos" translated means 'of the three devils' (Steak, chicken, and shrimp)... Delicious little devils!
Provided by 2Bleu
Categories Chicken Breast
Time 55m
Yield 12 serving(s)
Number Of Ingredients 25
Steps:
- MANGO SALSA: Mix all ingredients into a small bowl. REFRIGERATE OVERNIGHT.
- POBLANO SAUCE: Preheat oven to 500°F On baking sheet, roast poblanos, turning once until charred, about 15 minutes. Place in paper bag and seal. let cool. Scrape blackened skin off the poblanos. Remove stems and seeds.
- In blender, puree all sauce ingredients EXCEPT cilantro. Transfer to saucepan over medium heat and simmer 10 minutes to thicken slightly. Cool to room temperature. Stir in cilantro. REFRIGERATE OVERNIGHT.
- PEPPERS & ONIONS: Heat oil over medium heat in a large skillet. Add onions and peppers. Sauté 8-10 minutes. Remove from heat and transfer to a small covered bowl, REFRIGERATE OVERNIGHT. (they will cook more when re-heated the next day).
- MARINADE & TRES DIABLOS: In food processor, puree all marinade ingredients. Cut steak crosswise into 4 pieces (less cook time). Place steak, chicken, and shrimp in 3 separate plastic bags and add 1/3 marinade to each. REFRIGERATE OVERNIGHT.
- THE NEXT DAY: Remove meats from marinade (discarding marinade). On an oiled outdoor grill over medium hot coals, Grill chicken 6 minutes per side, and for the steak for 3 minutes per side for med-rare. For the shrimps, use either skewers or a (grill friendly) skillet. Shrimp will take about 5-6 minutes to cook. Wrap tortillas in foil and also heat on grill, turning after about 3 minutes.
- turn off the grill if gas, remove everything from the grill except tortillas until ready to serve. (If using wood or coals, move tortillas to a side of the grill away from coals). Transfer steak and chicken to cutting board, cover and let rest 5-10 minutes. Remove shrimp and cover with foil to keep warm. NOTE: Now is a good time to set up the table and also to re-heat the peppers and onions (you can use the microwave).
- Set the table buffet style with the assortment of onion pepper mixture, poblano sauce, and mango salsa (you can also add sour cream and guacamole to the table if you like).
- Thinly slice steak and chicken diagonally across the grain (on the bias). Keep shrimps whole (removing from skewers if used). Add the tres diablos to the buffet table along with the warm tortillas and ring the dinner bell!
Nutrition Facts : Calories 666.1, Fat 22.6, SaturatedFat 5.7, Cholesterol 122.1, Sodium 1071.7, Carbohydrate 74.2, Fiber 5.9, Sugar 12.4, Protein 40.7
JOHNNY JALAPENO'S PINEAPPLE, CRANBERRY, AND JALAPENO CHUTNEY
Simple to make, difficult to share, and even harder to put down. Excellent on baked ham. Being out on the prairie with a wagon full of canned goods, Johnny whips this up in no time. Look for more Johnny Jalapeno recipes here on Recipezaar!
Provided by 2Bleu
Categories Chutneys
Time 13m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 7
Steps:
- Stir together pineapple, cranberry sauce, sugar, ginger, and salt in a small saucepan over medium heat and bring to a boil.
- Reduce to low heat and simmer about 5 minutes till thickened.
- Remove from heat and stir in jalapenos and shallot. Cover and chill until ready to serve.
JOHNNY JALAPENO'S CHICKEN TORTILLA SOUP
JJ's fiery hot soup, made fresh and ready in minutes. Johnny has been known to add leftover rice to the soup also. ;)
Provided by 2Bleu
Categories Mexican
Time 30m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- In dutch oven, heat the oil over medium heat. Add the onions, garlic, and cubed chicken, cooking for 3-5 minutes.
- Add cilantro and tortillas and cook for another 2-3 minutes, stirring occasionally. (the tortillas will break up and dissolve, this is normal).
- Add the chicken stock, rotel tomatoes, chipolte peppers with sauce, chopped jalapenos, and bay leaf and bring to a boil.
- Reduce heat, and add seasonings, beans and corn (and rice if using). Let simmer for 10 minutes. Remove bay leaf and serve with garnishes.
Nutrition Facts : Calories 639, Fat 32.8, SaturatedFat 11.7, Cholesterol 86.3, Sodium 1430.2, Carbohydrate 54.5, Fiber 10.6, Sugar 6.5, Protein 36.7
JOHNNY JALAPENO'S RANCHERO BREAKFAST WRAP
Johnny got this one all the way from Mexico. The unused Ranchero sauce will keep in the refrigerator for over a month.
Provided by 2Bleu
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 320.1, Fat 12.3, SaturatedFat 4, Cholesterol 375, Sodium 558.1, Carbohydrate 33.1, Fiber 6.2, Sugar 6.4, Protein 20.8
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