I followed the recipe exactly, except that I didn't have any green chiles on hand, so subbed with
pickled jalapeno juice (and some jalapenos for good measure!).
* 4 Tablespoons butter * 4 cloves garlic, minced * 1 medium onion, diced * 1/2 cup finely chopped canned pickled jalapenos, juices reserved * 1/4 cup
pickled jalapeno juice * 4 cups cooked and drained black - eyes peas (rinsed, if they were canned) * 8 ounces shredded cheddar cheese (about 2 cups) * salt and pepper
It includes
pickled jalapeno juice!
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.
serve with plain greek yogurt mixed with a little
pickled jalapeno juice, and a bowl of salsa!
Not exact matches
If you think the recipe needs a kick (like I suggested) chopped onions, a few
pickled jalapenos finely minced or a squeeze of fresh lemon
juice would do the trick!
Prepare dressing by combining avocado, almond milk, lemon
juice, almond butter, chutney,
pickled jalapeno, parsley, scallions, garlic and sea salt in a food processor until smooth.
My experiment was very similar to what you have listed except for using cream cheese, instead of the american an
pickled jalapenos along with a little of the
juice from the
jalapeno jar.
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 Kosh
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 Kosh
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
While beef is cooking, prepare the
pickled radishes by combining radishes,
jalapeno, red onion, lime
juice, salt and cilantro in small bowl.
Jalapeño Chicken Salad --------------- 2/3 cup light mayo 1 tbsp lime
juice 3 cup cooked chicken, shredded 1/2 medium celery rib, finely chopped 1/2 small red onion, finely chopped 1/2 red bell pepper, seeded and finely chopped 2 tbsps fresh cilantro, chopped 1/4 cup sliced
pickled jalapeno chilies, finely chopped salt and pepper
The Ceviche contained red snapper, grated ginger, Aji Amarillo peppers, red onion,
jalapeno, lime
juice and cilantro, and was garnished with plantain chips and
pickled onions.
jalapeno lime dressing 1 - 2
pickled jalapenos, finely chopped the
juice of 2 medium limes 2 - 3 tablespoons extra virgin olive oil 2 tablespoons finely chopped chives fine sea salt and freshly ground black pepper
2 tbsp olive oil 1/2 large yellow onion, chopped 4 cloves garlic, minced 1 - 2
jalapeno peppers, deseeded and chopped (add the 2nd pepper if you like it hot) 2 c brown basmati rice 1/2 pint
pickled cherry tomatoes 1 pint whole tomatoes canned in their own
juice 2 c vegetable broth 1 tsp cumin 1/2 tsp salt Fresh parsley (or cilantro), chopped
Drain the potatoes and add to a blender along with oil, almond milk, lime / lemon
juice,
jalapenos,
pickling liquid, mustard, nutritional yeast and spices
ingredients POTATO SKINS: 6 Idaho potatoes (scrubbed) 3 tablespoons olive oil (divided) Kosher salt and freshly ground black pepper (to taste) BEEF CHILI: 2 tablespoons olive oil 1 yellow onion (peeled, small dice) 1 pound ground beef 2 large Chipotle chiles (in adobo sauce, finely chopped) 3 cloves garlic (peeled) 1 tablespoon chili powder 1 teaspoon cumin seeds 1/2 teaspoon ground coriander 1 (15 - ounce) can fire roasted tomatoes (diced) 1 (12 - ounce) bottle Mexican dark beer 1 cup beef stock 1 (4 - ounce) can green chiles (diced) Kosher salt and freshly ground black pepper (to taste) QUESO: 2 tablespoons unsalted butter 1 small yellow onion (peeled, diced) 1 Serrano chile (seeded, diced) 1
jalapeno pepper (seeded, diced) 2 cloves garlic (peeled, minced) 2 tablespoons all - purpose flour 1 and 1/2 cups milk 3 cups cheddar cheese (grated) 3 cups Monterey Jack (grated) 1 cup canned tomatoes (diced, strained) 1/2 cup sour cream Kosher salt and freshly ground black pepper (to taste) PICO DE GALLO: 3 plum tomatoes (finely diced) 1 small white onion (peeled, finely diced) 1 small
jalapeno (seeded, finely diced) 1 lime (
juiced) 1/4 cup cilantro (chopped) Kosher salt (to taste) MIXED OLIVE RELISH: 2 cups mixed olives (pitted, minced) 1/2 cup
pickled jalapeno pepper (minced) 1 lime (
juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, chopped)
Ingredients: California Avocado Salsa Verde 1 ripe Fresh California Avocado, seeded and peeled 1 cup salsa verde 1/4 cup
pickled jalapenos 1/4 cup fire - roasted green chilies 1 lime,
juiced Salt, to taste The Bomblette!
One 26 oz container Pomi chopped tomatoes 1/4 cup finely chopped red onion 2 tablespoons chopped
pickled jalapenos 1 garlic clove, minced 1 teaspoon salt 1 teaspoon agave 1/4 teaspoon coriander 1/2 teaspoon chili powder 1/4 teaspoon cumin 1 teaspoon lime
juice A few dashes chipotle Tabasco sauce