Place the cheese in
the jalapeno halves.
Mince
both jalapeno halves.
Place
jalapeno halves, cut sides up, in a medium baking dish.
With a small spoon or small knife, remove seeds and inner membrane of
jalapeno halves.
Fill
each jalapeno half with the cheese mixture then top one of the halves with some shredded monterrey jack
Spread 1 tablespoon of the cheese mixture into the middle of
each jalapeno half.
Stuff
each jalapeno half with cream cheese mixture.
Spoon about 1 tablespoon sausage mixture into
each jalapeno half.
Not exact matches
I doubled the
jalapeno, went
half water and
half coconut milk, and tossed in some diced pineapple and cashews just before serving.
1 onion, peeled and
halved (if using slow cooker) or chopped (if using stove top) 3 cups dry pinto beans, rinsed 1/2 fresh
jalapeno pepper, seeded and chopped 2 tablespoons minced garlic 5 teaspoons braggs 1 1/2 teaspoons fresh ground black pepper 1/2 teaspoon ground cumin, optional 9 cups water 1/4 teaspoon of paprika 1 tbsp olive oil freshly squeezed lemon, to taste
Garnishes: cilantro, black olives,
halved cherry tomatoes,
jalapeno slices, diced avocado, tortilla chips
Cut the onion
half in
half and place on the baking sheet along with the
jalapeno.
Halve the
jalapenos lengthwise and discard the seeds and the ribs.
Ingredients 5 avocados, peeled and deseeded 1/2 red onion 1
jalapeno, seeded 1 cup fresh cilantro, 2 tablespoons fresh lime juice 1 teaspoon kosher salt 1/8 teaspoon black pepper Directions Add all ingredients to your Magic Bullet pitcher (or
half -LSB-...]
Put
jalapeno with seeds on
half and
jalapeno without seeds on the other
half.
Half the
jalapeno and carefully remove the seeds (don't touch your eyes or you will pay).
My plate: 1 low carb wrap cut in
half for each sausage, 2 sausages, chopped romaine, hot pepper slices and 1 ounce of
jalapeno tortilla chips.
Cut the stems off 2 to 3 of the
jalapenos, cut them in
half and scrape the seeds out; discard stems and seeds.
* Slice
jalapenos in
half.
I added tequila,
half an onion (left «whole»),
half a
jalapeno, and a bay leaf to the braising liquid.
Also, slicing
jalapenos in
half gave me chance to remove seeds easily and made stuffing cheese easy too.
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.
We are «spice wimps» so I cut the
jalapeno and chili powder amounts in
half and it is perfect for us.
On a baking sheet place tomatoes, garlic, 1
half of onion and
jalapeno.
half and
half, extra melt, melt them together and burr - mix them til smooth, then toss in diced onion, cumin, pickled
jalapeno, and a very small shot of cayenne... whip it together and portion it out.
Half &
Half to thin and we just add sliced
jalapenos from a jar and their juice.
1 tablespoon olive oil 1/4 cup white onion, finely diced 1 large
jalapeno, seeds and stem removed; finely diced 12 oz white American cheese, shredded 4 oz Monterrey Jack cheese, shredded (don't use pre-shredded) 1/2 to 1 cup cream,
half - and -
half, or whole milk 1 — 2 roma tomatoes, seeds removed and diced 1 small bunch cilantro, roughly chopped
12 ounces Gulf Coast Blue Crab meat 3 1/2 cups corn kernels cut from about 6 medium ears of corn 2 tablespoons unsalted butter or olive oil 1 1/2 cups onion, chopped 2 cloves garlic, minced 1
jalapeno pepper small, seeded and minced 5 cups low - sodium vegetable broth or chicken broth 1/4 teaspoon chili powder 1 lime, zest
half and squeeze the whole lime for juice 1/2 cup cilantro, chopped 2 cups crispy corn tortilla strips TT kosher salt TT pepper, freshly ground
Add this
half of the
jalapeno into the processor (save the rest for another day).
ingredients GRILLED CORN AND TOMATO SALAD 4 ears sweet corn, unhusked Kosher salt 1 garlic clove, minced 1
jalapeno, seed and ribs removed, minced zest and juice of 3 limes 1/2 cup extra-virgin olive oil 1 ripe avocado,
halved, pitted, peeled, diced 1 cup
halved cherry tomatoes 6 scallions, thinly sliced 3/4 cup finely chopped fresh cilantro leaves freshly ground black pepper
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions,
halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled
jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6
jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
I used a full
jalapeno instead of serrano (for a recipe which I cut in
half for all other ingredients).
skirt steak (or flank steak), trimmed of excess fat 4 cloves garlic, minced 1
jalapeno, diced (I only used
half and removed the seeds and ribs) large handful fresh cilantro, chopped kosher salt and freshly ground black pepper 2 limes, juiced 1 orange, juiced 2 Tbsp.
Fill each
half of
jalapeno with cream cheese mixture to just under the rim.
As you can see from my pictures, I
halved some of the tomatillos and
jalapenos but upon further reading I think you can definitely leave them whole.
Top each with a piece of ham, a pecan
half, and a slice of
jalapeno if using.
Sweet Corn and Radish Saute 2 tablespoons extra virgin olive oil 1 small sweet onion, chopped (1 cup) 1 medium green or red bell pepper, chopped (1 cup) 1
jalapeno chile pepper, seeded and finely chopped 8 large radishes,
halved and thinly sliced (1 1/4 cups) Kernels cut from 2 ears fresh sweet corn (1 1/2 cups) Fresh thyme sprigs Fine sea salt Freshly ground black pepper
Ingredients 4 cups cooked macaroni or cavatappi 1 Tbsp olive oil 1/4 to 1/2 finely diced red onion Equal amount diced red bell pepper 1 finely diced
jalapeno 1 4 oz can chopped green chilies 1 cup frozen corn 2 to 3 cloves garlic, chopped 1 cup
half and
half 1 generous cup grated Pepperjack cheese (I sometimes use
half pepperjack and
half mild cheddar) 2 Tbsp butter Salt Pepper Directions Boil pasta until al dente.
Turkey Chili Mac with
Jalapenos:
Half of this went into the freezer.
I couldnt find Fresno Chiles so I substituted
Jalapenos and cut it in
half.
Cooking for 6 and using this as the main (and only) course, I: - used brown rice - upped the rice to 1.5 cups - kept the beans the same (another
half can would have worked as well and I kinda wish I had done that)-2
jalapenos - chipotle chile powder instead of regular - used 2.75 tsp salt.
I added
jalapeno to the sauteed veggies and I only used 1/2 cup of
half and
half and omitted the sour cream.
Spoon the other
half of the pico de gallo in an even layer over the cotija cheese, followed by the sliced black olives, then pickled
jalapenos (optional) and finally the sliced green onion.
12
jalapeno peppers,
halved lengthwise and seeded 6 oz cream cheese, at room temperature 4 oz cheddar cheese, shredded 1/4 tsp garlic powder 1/2 cup plain bread crumbs
Ingredients: 12 fresh
jalapeno peppers,
halved lengthwise, stems, seeds and membranes removed 6 ounces cream cheese, let it set out to soften 1 1/2 cups grated Monterey Jack or mozzarella cheese 1/2 teaspoon ground cumin 1/2 teaspoon cayenne, or less, to taste 2 large cage free eggs 2 tablespoons organic milk 8 teaspoons of a -LSB-...]
1 white onion, peeled and
halved 1
jalapeno pepper 1 serrano pepper 45 ounces unsalted cooked white beans, drained and rinsed (about 5 cups) 1 chipotle chili pepper, canned in adobo sauce + 2 teaspoons sauce 2 tablespoons all - purpose flour 4 cups organic, unsalted chicken stock 6 teaspoons olive oil (or other oil) 10 garlic cloves, minced 1 teaspoon dried oregano 1 teaspoon ground coriander 1 tablespoon ground cumin 1 lb.
The
jalapeno peppers are first sliced in
half then seeded, stuffed with cream cheese, wrapped with bacon and grilled.
* 2 avocado, pitted and diced * 2 Tablespoons lemon or lime juice * 2 Tablespoons olive oil * 2 cloves garlic * 1 medium onion, diced * 2 stalks celery, chopped * 1
Jalapeno pepper, seeded and diced * 3 cups chicken broth, divided * 1 cup
half - and -
half * salt and pepper * parsley or cilantro for garnish (optional) * creme fraiche or sour cream for garnish (optional)
12 fresh
jalapeno peppers,
halved lengthwise, stems, seeds and membranes removed 6 ounces cream cheese, let it set out to soften 1 1/2 cups grated Monterey Jack or mozzarella cheese 1/2 teaspoon ground cumin 1/2 teaspoon cayenne, or less, to taste 2 large cage free eggs 2 tablespoons organic milk 8 teaspoons of a mix of the following seasonings: 1 TB paprika (smoked will add a nice flavor) 1 TB Salt 1/2 TB black pepper 1/2 TB cayenne pepper 1/2 TB dried leaf oregano 1/2 TB dried thyme 1/2 TB onion powder 1 TB garlic powder
Salsa Criolla Peruana: * 1 red onion, cut into thin
half - moons * 1 - 2
Jalapeno chile peppers, seeded and minced * 1 clove garlic, minced * 2 Tablespoons fresh cilantro leaves, chopped * 3 Tablespoons fresh lime juice * salt and pepper