Sentences with phrase «heat of the jalapeno»

The heat of the jalapeno is in the ribs and seeds.

It wasn't hot at all as this is where the heat of a jalapeno lies.

The sweet butternut squash provides a great foil for the heat of the jalapeno and the coconut milk and tomato sauce soaks into the quinoa.

The perfect Mexican delight that balances of the heat of jalapenos with the mildness of cheese.

The green papaya slaw and ranch paired so nicely with the heat of the jalapeno.

Not exact matches

The company's restaurants feature a variety of menu items, including its Buffalo, New York - style chicken wings spun in one of its signature sauces from sweet to screamin» hot, sweet BBQ, teriyaki, mild, parmesan garlic, medium, honey BBQ, spicy garlic, jammin» jalapeno, asian zing, caribbean jerk, thai curry, hot BBQ, hot, mango habanero, wild and blazin, signature seasonings, including buffalo, desert heat, chipotle BBQ, and salt and vinegar, a wide variety of food items, including sharable appetizers, wild flatbreads, specialty hamburgers and sandwiches, wraps, buffalito soft tacos, and salads, and a full bar, which offers an extensive selection of domestic, imported, and craft beers on tap, as well as bottled beers, wine and liquor.

Next time I will add more jalapenos and cayenne, I was afraid of making it too spicy for the kids but it could have had more heat for sure.

Most people see enchildads with a red sauce but I like the taste of a smooth green chile sauce with added heat from additional jalapenos.

Lucky Dog Hot Sauce Red Label features a well balanced blend of Habanero, Jalapeno and Serrano peppers, creating a sweet - heat balance that's reminiscent of an Asian chile - garlic sauce.

I know an entire jalapeno pepper sounds like a lot of heat, but the spice level ends up surprisingly mild.

I also added a finely diced jalapeno to my dish while sauteing all the veggies which added some good spice for those who like a bit of heat.

These potato skins are topped with my Loaded Slow Cooker Chili, along with plenty of Colby jack cheese, green peppers, sour cream and if you can handle the heat, jalapenos!

Those who like a little heat can take a couple slices of the Jalapeno.

A whole Jalapeno pepper is thrown in, adding flavor without a lot of heat.

But if you don't like heat, you could reduce the amount of serrano or jalapeno pepper you use, or you could also remove the spine and seeds for less heat as well.

Buffalo Chicken Nachos ~ Think cheesy nachos layered with hot drippy cheesy, crispy chicken, buffalo sauce and three cheeses: Monterey jack, cheddar and blue cheese, topping it all off are a few jarred jalapenos for a hit of brine - y heat.

Melt butter in a large pan and sauté the onions, jalapenos, cabbage, corn, spinach and tomatoes on high heat for a couple of minutes, till the vegetables are cooked, but remain crunchy.

The serrano isn't too spicy when it's cooked in the muffin but if you're scared of heat, you can use a jalapeno.

I love the slight tang of the artichoke hearts combined with the strong Asiago flavor and those little bit of Jalapeno pepper pieces in the mixture give you that little kick of heat once in awhile.

If you like your jambalaya to be super meaty, with plenty of chunky chicken, seasoned and seared shrimp, spicy andouille sausage, PLUS with the flavor and heat of wonderful jalapeno and serrano peppers, then this recipe is going to make you happy.

Heat oil in a pan and saute the rest of the jalapeno for few seconds or until golden.

I've made this dish quite a few times and I love the smokiness the cumin provides and hint of heat from the jalapeno peppers.

Also, my Ranchero sauce turned out burn - my - lips spicy because of the cayenne pepper and the heat in my poblanos and jalapeno.

These are too terribly spicy for us, but if you are worried about the heat level make sure to remove all the seeds and veins of the jalapenos and add only half of the jalepenos at first.

For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.

I used crushed tomatoes instead of diced and added 1 chopped jalapeno w / seeds removed for a hint of heat.

After the first time I made it, I wished it had a bit more spice so I have added 1/2 fresh jalapeno pepper (with the bell peppers) and about 1 extra tbsp of chili powder to give it a bit more heat and it is perfect.

It has a great sweet - savory combination, with a definite touch of heat from the jalapeno, and a nice mix of textures too.

To plate, I recommend heating up a couple grain - free tortillas (or corn, if you tolerate them), layering with a scoop of Chunky Mexican Coleslaw, adding a few pieces of blackened fish, and then topping with fresh cilantro, jalapeno (if you like), maybe a sprinkle of fresh lime, and just a small pinch of sea salt.

The first taste is like biting into a fresh jalapeno pepper with a burst of sweet heat and then a great pepper finish.

In response, Ricos Products Frank Liberto developed a heated cheese sauce that could be dispensed immediately over chips and topped with sliced jalapenos, creating the variety of nachos that today can be found at stadiums all over the country.

Be sure to use fresh peppers with a lot of flesh and medium heat, like jalapenos and serranos.

Using the same lard in your frying pan, in medium heat, re-fry the jalapeno for about 2 minutes per side, until the egg is cooked to a light golden color and until it's a little crispy around the edges or the cheese starts to melt out of the jalapeno.

1 tsp neutral oil (olive oil or refined coconut oil) 1 package of extra firm tofu, drained and crumbled (no need to press) 3 shallots diced or 1/4 cup of a yellow onion, diced 2 - 3 cloves of garlic, minced 1 small zucchini, cubed or 1/3 of a medium zucchini 1 small bell pepper or 1/2 of a large, diced 1 cup of black beans, drained and rinsed 1/2 jalapeno, diced (seeded for less heat if you prefer) 1/2 tsp of turmeric powder 1/3 tsp of smoked paprika 1/4 tsp chili powder 1 tbl of water

1 block of firm or extra firm tofu, drained and pressed (see notes below) 1/2 cup of chili sauce 1/4 cup of rice wine vinegar Several dashes of your favorite hot sauce 1 tbl of maple syrup 1 tbl Black or white sesame seeds 1 chili pepper / jalapeno diced (seeded or not depending on your heat preference) 1 cup of uncooked rice — cooked according to package directions 1 cup of shelled edamame, frozen with no need to defrost 3 spring onions, trimmed and sliced 2 tbl of pepitas 2 tbl of sunflower seeds 2 tbl of liquid aminos Garnish: red pepper flakes (optional)

Kalsec offers a full range of heat management innovations including HeatSync ® Systems, Fusionary ™ Heat, Szechuan pepper extract, ClearCap ® Super Soluble capsicum and a complete line of specialty peppers that include ancho, chipotle, guajillo, habanero, and jalapheat management innovations including HeatSync ® Systems, Fusionary ™ Heat, Szechuan pepper extract, ClearCap ® Super Soluble capsicum and a complete line of specialty peppers that include ancho, chipotle, guajillo, habanero, and jalapHeat, Szechuan pepper extract, ClearCap ® Super Soluble capsicum and a complete line of specialty peppers that include ancho, chipotle, guajillo, habanero, and jalapeno.

Jalapeno Popper Potato Salad, made with cream cheese, bacon, and lots of jalapeno peppers, is a spicy and delicious twist on regular potato salad that is just what you need to heat up your next cookout orJalapeno Popper Potato Salad, made with cream cheese, bacon, and lots of jalapeno peppers, is a spicy and delicious twist on regular potato salad that is just what you need to heat up your next cookout orjalapeno peppers, is a spicy and delicious twist on regular potato salad that is just what you need to heat up your next cookout or picnic.

The Magic Bullet does a great job of «dicing» the onions, garlic, and ginger, the base of many Indian recipes; I add a jalapeno for extra flavor and heat.

I also threw in a small can of chopped (non-pickled) jalapenos to add a little heat.

Cooked with pan-seared shrimp, citrus rice, toasted cheese, crispy bacon pieces, handmade guacamole, blackened jalapenos for a bit of heat, roasted chipotle salsa, creamy chipotle sauce and salsa fresca served with a side of tortilla chips * No nitrates or nitrites added.

The earthy flavor of smoked jalapenos (aka chipotle) is complemented by pungent garlic and aged red peppers in a traditional vinegar base for a deep, bold taste and fiery, medium - hot heat.

It does the same here when it's combined with a chicken broth enhanced with sauteed garlic, onion, celery and jalapeno, which gives it just a hint of heat.

Easy and decent as is, really good with a few simple modifications: up the curry powder, add jalapeno or other heat if you like it spicy, and instead of tomatoes I like cubed sweet potato.

I ended up using 2 cups chicken broth, 1/3 cup light coconut milk, a handful of spinach (added after the soup was heated up) and sliced jalapenos to spice up the broth.

Scoop the seeds and ribs out of the jalapenos to reduce their heat level, if desired.

I made mine extra spicy because that's how I like pretty much everything in life, but you can vary the number of jalapenos according to how much heat you can take.

DATE BBQ SAUCE INGREDIENTS 1/2 cup pitted Medjool dates 1/2 cup balsamic vinegar 2 tablespoons fresh lime juice (from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons tomato paste 1 teaspoon grainy mustard 1 teaspoon onion powder 1 teaspoon garlic powder sea salt & ground black pepper, to taste water to thin CREAMY AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ sauce.

I slightly changed the recipe, I added a half of a jalapeno to the shallots (Very important: Taste the heat of your peppers before you add them to your dish), then added 1/3 C white wine to the shallots and peppers.

In a medium non-stick skillet, sauté the garlic and jalapeno in 1/2 tablespoon of olive oil over low heat.

1 clove of garlic, minced 1 - inch piece of ginger, minced 1 carrots, peeled and thinly sliced 1 small head of cauliflower, chopped into bite - sized pieces 2 hand fulls of green beans, trimmed and chopped 1 red pepper, chopped 1 jalapeno pepper, de-seeded & chopped (I left a few seeds in for a bit of heat) 2 pieces of baby bok choy, thinly sliced