Best Jalapeno Cream Recipes

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BAKED CREAM CHEESE JALAPENO POPPERS



Baked Cream Cheese Jalapeno Poppers image

After a number of unsatisfactory attempts at making deep-fried poppers, I modified a recipe by Emeril that is much easier than frying and everyone in our family agrees that these are at least as good as -- if not better than -- any fried poppers they have had! We love hot peppers and always make a lot of these from the ones we grow in our garden every year.

Provided by SANDYBREIT

Categories     Appetizers and Snacks     Vegetable     Jalapeno Popper Recipes

Time 35m

Yield 12

Number Of Ingredients 5

8 ounces cream cheese, softened
1 cup finely shredded Cheddar cheese
1 ½ tablespoons taco seasoning mix
12 jalapeno peppers, halved lengthwise and seeded
2 tablespoons fine bread crumbs, or to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.
  • Blend cream cheese, Cheddar cheese, and taco seasoning together in a bowl; spread into jalapeno halves and arrange onto prepared baking sheet. Sprinkle bread crumbs over the cheese filling.
  • Bake until the peppers are just tender, 20 to 30 minutes.

Nutrition Facts : Calories 116.3 calories, Carbohydrate 3 g, Cholesterol 30.7 mg, Fat 9.9 g, Fiber 0.4 g, Protein 4.1 g, SaturatedFat 6.2 g, Sodium 204.7 mg, Sugar 0.8 g

CREAM OF JALAPENO SOUP



Cream of Jalapeno Soup image

This is a simple cream soup base livened up with onion, carrot, bell and jalapeno peppers and topped with cheese. Very yummy and you can control the heat, if you like by reducing the amount of jalapeno. This amount we find nicely spicy but not hot. It presents beautifully with the flecks of orange and green against the cream soup base. I know it's not in any way a low fat recipe but in this case, it's worth every fat gram. The recipe came from Chef Sean Berry at the Guadalupe River Club in Kerrville, Texas, according to the October 1985 edition of Bon Appetit magazine.

Provided by Marysdottir

Categories     Tex Mex

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

3 tablespoons butter
3 tablespoons all-purpose flour
3 cups chicken stock
2 cups whipping cream
2 tablespoons butter
1 large onion, minced
1 large carrot, peeled and finely diced
1 large green bell pepper, seeded and finely chopped
3 jalapeno chilies, seeded and finely minced
1 cup grated swiss cheese
1 cup grated cheddar cheese
salt

Steps:

  • Melt 3 tablespoons butter in heavy pan over low heat. Add flour and stir 3 minutes. Mix in stock and cream.
  • Increase heat and bring to a boil stirring constantly. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes.
  • Meanwhile, melt 2 tablespoons butter in a heavy skillet over low heat. Add onion, carrot and green pepper. Cook until soft, stirring occasionally, about 8 minutes. Mix in jalapenos.
  • Add both cheeses to cream mixture and stir until melted. Mix in vegetables. Season with salt to taste and serve.

Nutrition Facts : Calories 442.2, Fat 38.9, SaturatedFat 24, Cholesterol 130.6, Sodium 324.7, Carbohydrate 13.2, Fiber 1.2, Sugar 4.3, Protein 11.8

JALAPENO CREAM CHEESE



Jalapeno Cream Cheese image

To be used as a dip or spread for bagels, sandwiches, burgers, tortillas or any other dish that would be compatible. Can, also, be used just as is spread between two pieces of bread for finger sandwiches or with the added sweetness of a fruit preserve or jelly.

Provided by gailanng

Categories     Sauces

Time 15m

Yield 8 serving(s)

Number Of Ingredients 4

1 (8 ounce) package cream cheese, softened
1 tablespoon mayonnaise
1/8-1/4 teaspoon garlic powder
1 jalapeno, seeds removed and diced fine (more or less to taste)

Steps:

  • Blend together softened cream cheese, mayonnaise and garlic powder until smooth and no longer lumpy. Add chopped jalapeno to cream cheese mixture and stir until just blended.
  • The longer the mixture sits, the hotter it becomes.

Nutrition Facts : Calories 106.8, Fat 10.5, SaturatedFat 6.3, Cholesterol 31.7, Sodium 97, Carbohydrate 1.3, Fiber 0.1, Sugar 0.2, Protein 2.2

CREAM CHEESE JALAPENO HAMBURGERS



Cream Cheese Jalapeno Hamburgers image

These are the BEST burgers I've ever had. My mother made a version of these and I changed it a little....instead of Jalapeno peppers you can add ANYTHING or just do the cream cheese...trust me...you're family and/or guests will BEG for the recipe!

Provided by Noelle C

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 35m

Yield 8

Number Of Ingredients 4

2 cups seeded and chopped jalapeno pepper
2 (8 ounce) packages cream cheese, softened
2 pounds ground beef
8 hamburger buns, split

Steps:

  • Preheat a grill for medium heat. When hot, lightly oil the grate. In a medium bowl, stir together the jalapenos and cream cheese.
  • Divide the ground beef into 16 portions and pat out each one to 1/4 inch thickness. Spoon some of the cream cheese mixture onto the center of 8 of the patties. Top with the remaining patties, pressing the edges together to seal.
  • Grill for about 10 minutes per side, or until well done, taking care not to press down on the burgers as they cook. This will make the cheese ooze out. Serve on buns with your favorite toppings.

Nutrition Facts : Calories 526.1 calories, Carbohydrate 24.4 g, Cholesterol 130.4 mg, Fat 35.2 g, Fiber 1.8 g, Protein 27.2 g, SaturatedFat 18.1 g, Sodium 472.1 mg, Sugar 0.8 g

CRANBERRY JALAPENO CREAM CHEESE DIP



Cranberry Jalapeno Cream Cheese Dip image

This is a fun dip that is both sweet and spicy. I got the recipe by varying other cranberry salsa and dip recipes I have found. I got the idea of the fusion of oil from a friend. There are many ideas for use and a great item to take along when you want to surprise your friends with something they probably have not tried. Serve with Triscuits®, pita chips, or crackers.

Provided by WMPROS

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 55m

Yield 16

Number Of Ingredients 9

¼ cup vegetable oil
10 ounces dried sweetened cranberries
½ cup white sugar, or to taste
½ cup water, or more as needed
2 small jalapeno peppers, seeded and finely diced
1 tablespoon lemon juice
2 teaspoons dried cilantro
¼ teaspoon salt
2 (8 ounce) packages cream cheese, softened

Steps:

  • Heat a saucepan over medium heat; add oil. Stir cranberries into hot oil and cook until cranberries absorb most of oil, 5 to 10 minutes. Mix sugar, water, jalapeno peppers, lemon juice, cilantro, and salt into cranberries; cook until reduced and softened, 10 to 15 more minutes. Add more water if needed.
  • Pulse cranberry mixture in a food processor or blender until very smooth; cool completely.
  • Stir cooled cranberry mixture and cream cheese together in a bowl until smooth and creamy.

Nutrition Facts : Calories 205.5 calories, Carbohydrate 21.7 g, Cholesterol 30.8 mg, Fat 13.2 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 6.7 g, Sodium 119.6 mg, Sugar 17.8 g

CREAM CHEESE JALAPENO DIP



Cream Cheese Jalapeno Dip image

This is a cream cheese dip with a spicy kick. I make a green salsa using tomatillos in the summer, but good tomatillos are hard to find in the winter so I decided to try the same ingredients with a cream cheese base instead. I served it at my Christmas party this year and it was a huge hit; I should have made more! Serve with warm tortilla chips.

Provided by hawkika3

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 10m

Yield 8

Number Of Ingredients 5

1 (8 ounce) package reduced-fat cream cheese, softened
1 bunch fresh cilantro
1 jalapeno pepper
2 cloves garlic, or to taste
1 tomato, chopped

Steps:

  • Place cream cheese in a bowl.
  • Pulse cilantro, jalapeno pepper, and garlic in a food processor or blender until finely chopped. Add chopped mixture to the cream cheese; blend with a hand mixer until smooth. Fold tomatoes into cream cheese dip.

Nutrition Facts : Calories 70.9 calories, Carbohydrate 3 g, Cholesterol 15.9 mg, Fat 5.1 g, Fiber 0.4 g, Protein 3.3 g, SaturatedFat 3.2 g, Sodium 88 mg, Sugar 0.5 g

MIGUEL'S JALAPENO CREAM SAUCE



Miguel's Jalapeno Cream Sauce image

My cousin shared this recipe with me after we had the sauce at a restaurant on Coronado Island. I've never made it at home, but know I enjoyed it at the restaurant. My cousin's advice: don't count the calories in this!!!!!

Provided by Zetty66

Categories     Mexican

Time 40m

Yield 1/2 cup, 7 serving(s)

Number Of Ingredients 9

2 cups whipping cream
1 cup sour cream
1 teaspoon chicken base or 1 teaspoon broth
2 tablespoons clarified butter
1 tablespoon flour
1 jalapeno pepper, minced
1 tablespoon jalapeno juice, from bottled jalapeno
1 ounce monterey jack cheese, shredded
1 ounce cheddar cheese, shredded

Steps:

  • Heat whipping cream in a heavy saucepan over high heat. Stir in sour cream when it's ready to boil. After sour cream dissolves, reduce heat to medium.
  • Stir in chicken broth and jalapeno sauce and simmer.
  • Meanwhile, make a roux by heating butter and flour. Whisk until mixture turns a pale gold.
  • Increase heat on cream mixture until almost boiling and then add roux. Whisk briskly and constantly until roux is incorporated.
  • Remove from heat, stir in minced jalapeno and the cheeses.
  • Can be served with tortilla chips or as a sauce for dishes.

Nutrition Facts : Calories 364.2, Fat 37.6, SaturatedFat 23.2, Cholesterol 127.1, Sodium 103.8, Carbohydrate 3.9, Fiber 0.1, Sugar 1.4, Protein 4.3

JALAPENO CREAM



Jalapeno Cream image

Provided by Food Network Kitchen

Time 7m

Number Of Ingredients 0

Steps:

  • Puree 4 seeded jalapenos, 1 cup cilantro, 1/2 cup mayonnaise, 1 garlic clove, the juice of 1 lime and 1 tablespoon olive oil. Season with salt.

BLACK-EYED PEA CAKES WITH JALAPEñO SOUR CREAM



Black-Eyed Pea Cakes with Jalapeño Sour Cream image

Categories     Vegetable     Side     Pea     Jalapeño     Sour Cream     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 as a first course

Number Of Ingredients 14

1 cup dried black-eyed peas
3 cups water
3/4 cup whole milk
1/2 cup finely chopped onion
3 tablespoons fresh lime juice
1/2 teaspoon hot pepper sauce
1 cup all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 large egg
1/3 cup sour cream
1 tablespoon minced seeded jalapeño chilies
2 teaspoons (about) vegetable oil
Purchased medium-hot salsa

Steps:

  • Place dried black-eyed peas in medium pot. Add enough cold water to cover by 3 inches; let stand overnight. Drain peas.
  • Return peas to pot. Add 3 cups water. Cover; simmer until peas are tender, stirring occasionally, about 40 minutes. Drain peas, reserving 1/3 cup cooking liquid.
  • Transfer 1 1/4 cups peas to processor and puree until smooth, adding enough reserved cooking liquid 1 tablespoon at a time to help blend. Transfer puree to a large bowl. Mix in milk, onion, lime juice, hot pepper sauce and remaining whole peas. Stir in flour, baking powder and baking soda. Season with salt and pepper. Mix in egg. Cover and chill batter 30 minutes.
  • Mix sour cream and jalapeño chilies in small bowl. Let stand 30 minutes.
  • Preheat oven to 250°F. Heat 1/2 teaspoon oil in heavy large skillet over medium-low heat. Using 1 1/2 tablespoons batter for each pancake, spoon batter into skillet. Cook until bubbles atop pancakes break and batter is almost set, about 3 minutes. Turn pancakes over; cook until cooked through. Transfer pancakes to baking sheet; keep warm in oven. Repeat with remaining batter, adding more oil to skillet as needed, making 24 pancakes.
  • Spoon salsa onto plates. Arrange 4 pancakes alongside salsa on each plate. Top with sour cream mixture and serve.

JEAN'S BACON JALAPENO CREAM CHEESE-STUFFED BURGERS



Jean's Bacon Jalapeno Cream Cheese-Stuffed Burgers image

Delicious hamburgers filled with cream cheese, jalapenos, and bacon crumbles. Serve on buns with your favorite toppings.

Provided by azjean03

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 55m

Yield 8

Number Of Ingredients 7

6 slices bacon
2 (8 ounce) packages cream cheese, softened
2 cups seeded and chopped jalapeno peppers
1 pinch salt
2 pounds ground beef
¼ cup rolled oats
8 hamburger buns, split

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into small pieces.
  • Mix cream cheese, jalapeno peppers, and salt together in a bowl. Stir in bacon.
  • Preheat grill for medium heat and lightly oil the grate.
  • Mix ground beef and oats together in a bowl. Divide into 16 portions; flatten into 1/4-inch-thick patties. Make an indentation in the center of 8 patties using a spoon or your fingers. Spoon some of the cream cheese mixture into each indentation. Top with the remaining patties, pressing edges together to seal.
  • Grill patties, taking care not to press down as they cook, until browned, about 10 minutes per side. Place 1 patty inside each bun.

Nutrition Facts : Calories 569 calories, Carbohydrate 26.2 g, Cholesterol 138.5 mg, Fat 37.9 g, Fiber 2 g, Protein 29.6 g, SaturatedFat 19 g, Sodium 615.8 mg, Sugar 0.9 g

SHRIMP ENCHILADAS WITH JALAPENO CREAM SAUCE



Shrimp Enchiladas With Jalapeno Cream Sauce image

Make and share this Shrimp Enchiladas With Jalapeno Cream Sauce recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 21

1 lb peeled devined shrimp
2 garlic cloves, minced
1 small onion, peeled and finely chopped
2 cups shredded green cabbage
1 carrot, peeled and grated
3 cups fresh baby spinach leaves
salt
1 teaspoon dried chipotle powder, divided
1/4 teaspoon oregano
1 dash cayenne pepper
12 (6 inch) corn tortillas (may sub flour tortillas)
2 -3 cups monterey jack cheese
2 tablespoons butter
2 tablespoons flour
1 1/2 cups chicken broth
1 jalapeno, seeded and minced
3/4 cup sour cream
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/2 cup chopped fresh cilantro (to taste)

Steps:

  • To Make The Enchiladas: Preheat the oven to 375? F. Grease a 9 x 13-inch baking dish.
  • In a large saute pan, melt 1 tablespoon of the butter over medium-high heat. Add the shrimp to the pan in an even layer and let cook without moving, about 1 minute. While cooking, sprinkle salt and 1/2 teaspoon of chipotle powder on top of the shrimp. Then flip the shrimp over and continue to cook until just pink and opaque, 30-60 seconds longer. Remove to a plate with a slotted spoon and set aside. When the shrimp is cool enough to handle, roughly chop into bite sized pieces, if desired. Set aside.
  • Melt the remaining butter in the pan. Add the garlic and onion and cook until just tender, about 5 minutes. Add the cabbage, carrot and spinach, as well as the other 1/2 teaspoon chipotle powder, plus the oregano, salt, pepper and cayenne to the pan. Stir well and cook for another 1-2 minutes, until the spinach just begins to wilt. Add the shrimp back in, stir to combine, then remove pan from heat and set aside.
  • Steam the tortillas.
  • To assemble the enchiladas, place a steamed tortilla on a flat surface. And (working quickly, so that the tortilla doesn't dry out), fill the middle of the tortilla with about 1/3 cup of the shrimp/cabbage filling. Then sprinkle some cheese on top and carefully roll the tortilla and place it seam side down in the baking dish. Repeat with the remaining tortillas. Drizzle the top with about half of the jalapeno cream sauce, then cover the dish with foil and bake for about 20 minutes, or until tortillas are heated through.
  • Remove from the oven, then serve individual enchiladas drizzled with the remainder of the jalapeno cream sauce. You can also garnish with additional cilantro, cheese and/or sour cream.
  • To Make Jalapeno Cream Sauce:.
  • Melt the butter in a skillet over medium high heat. Add the flour, whisking until golden and bubbly, about 2-3 minutes. Slowly whisk the broth into the flour mixture. Stir in the sour cream, whisking if necessary to remove any lumps. Then add the minced jalapeno, and simmer until sauce is thickened. Remove from heat and stir in the fresh cilantro. Season with salt and pepper if needed.

Nutrition Facts : Calories 645.8, Fat 35.5, SaturatedFat 20.1, Cholesterol 230.9, Sodium 1680.9, Carbohydrate 45.6, Fiber 7.2, Sugar 5.6, Protein 38.3

CREAM OF JALAPENO SOUP



Cream of Jalapeno Soup image

I feel guilty just posting this recipe...2 quarts of heavy cream!! I guess it is low carb, though. Low carb = healthy, right? This comes from the Reata Restaurant, by way of "Best American Recipes."

Provided by Aunt Cookie

Categories     Peppers

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

1 1/2 tablespoons butter
5 jalapenos, seeded and minced
1/2 large red onion, finely chopped
3 garlic cloves, minced
2 large tomatoes, diced (approx. 2 cups)
1 avocado, diced
2 quarts heavy cream
1 bunch cilantro

Steps:

  • Melt the butter in a large saucepan on medium heat. Saute onion, jalapenos, and garlic for 5 minutes.
  • Remove from the heat and stir in tomato, avocado, and cream.
  • Bring the mixture slowly to a simmer on low, making sure the cream doesn't separate. Cook for 1/2 hour to reduce by 1/3, stirring to prevent scorching.
  • Add salt and pepper to taste. Before serving, stir in cilantro, saving some for garnish.

CREAM CHEESE JALAPENO DIP



Cream Cheese Jalapeno Dip image

Got this on the back of a package of no-brand cream cheese. It sounds good so I'm putting it here for safekeeping and sharing!

Provided by Gidget265

Categories     Cheese

Time 10m

Yield 10 serving(s)

Number Of Ingredients 4

8 ounces light cream cheese
4 1/2 ounces green chilies
1 cup shredded monterey jack pepper cheese, 4 oz (light)
jalapeno peppers or green onion, sliced

Steps:

  • Beat first three ingredients in medium bowl until creamy. Spread in microwave safe pie plate.
  • Microwave on HIGH for 3-4 minutes or until edges are bubbly and center is hot.
  • Garnish with Jalapeno peppers or green onions. Serve with Tortilla chips.

JALAPENO JELLY & CREAM CHEESE SPREAD



Jalapeno Jelly & Cream Cheese Spread image

This is a classic appetizer that is great for last minute unexpected guests. In fact, I'm surprised it's not posted yet! I've made this for years. The sweet and hot taste on crackers is so wonderful!

Provided by Pam-I-Am

Categories     Spreads

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 3

1 (8 ounce) package cream cheese
2/3 cup jalapeno jelly (red or green)
cracker

Steps:

  • Open the brick of cream cheese and place it on a plate.
  • Spread the jelly evenly over the top. Serve with a small knife for spreading or use a hearty cracker that will not break.

Nutrition Facts : Calories 228.9, Fat 13, SaturatedFat 7.3, Cholesterol 41.6, Sodium 132.8, Carbohydrate 27.7, Fiber 0.4, Sugar 20.4, Protein 2.3

CORN CHOWDER WITH JALAPENO CREAM



Corn Chowder with Jalapeno Cream image

Provided by Food Network

Categories     appetizer

Time 1h25m

Yield Serves 6 to 8

Number Of Ingredients 21

3 cups of chicken stock
1 cup dry white wine
1 garlic clove
2 sprigs fresh thyme
3 pounds (about 6 dozen) littleneck clams in the shell, scrubbed clean
4 tablespoons (2 ounces) unsalted butter
1 cup diced onion
1/2 cup diced leek, white part only
1/2 cup diced carrot
1/4 cup diced celery
6 or 7 ears fresh sweet corn, shucked, kernels removed, reserving cobs
1 1/2 cups heavy cream
Salt
Freshly ground white pepper
Juice of 1/2 small lemon
Jalapeno Cream:
1/2 cup heavy cream, whipped
1/4 cup sour cream
1 jalapeno pepper, cored, seeded, and minced
2 tablespoons chopped cilantro
Lemon juice

Steps:

  • In a large saucepan, bring the chicken stock and white wine to a boil with the garlic and thyme. Add the clams, bring back to a boil, cover, and steam until the clams are just opened, 3 to 4 minutes. Strain the liquid into a bowl and discard any unopened clams. Remove the clams from their shells and set aside.
  • In a 3-quart saucepan, melt the butter. Saute the onion, leek, carrot, and celery over moderate heat, until al dente, about 10minutes. Pour in the clam liquid and bring to a boil. Add the corncobs and the corn kernels, reserving 1 cup of kernels for garnish. Simmer for 30 minutes.
  • Remove the cobs and strain the soup into a clean saucepan. Transfer the strained vegetables to a blender or food processor, pour in the cream, and process until pureed, still retaining a little texture. Stir back into the soup and season lightly with salt and pepper. Bring the soup to a boil, add the reserved clams, and simmer for 1 minute. Season to taste with salt, pepper, and lemon juice.
  • While the soup is cooking, prepare the jalapeno cream. In a small bowl, combine all the ingredients, seasoning to taste with salt, pepper, and lemon juice.
  • Ladle the soup into heated bowls, making sure that there are clams in each bowl. Spoon a little of the jalapeno cream in the center, passing the remaining cream in a small bowl. Garnish with the reserved 1 cop corn kernels and serve immediately.

ROASTED SHRIMP ENCHILADAS WITH JALAPENO CREAM SAUCE



Roasted Shrimp Enchiladas With Jalapeno Cream Sauce image

Taken from the Damn Delicious blog. DH can't get enough of this. He makes himself sick on these when I make them because he can't stop eating them!! Adjust spices if you like it spicier... This is only a medium spice as written. I use flour tortillas instead of corn and never use the cilantro because we don't like it. I also never have leftover sauce - I pour it all on top before putting in the oven.

Provided by piranhabriana

Categories     Mexican

Time 1h20m

Yield 1 9x13 pan, 4 serving(s)

Number Of Ingredients 21

1 lb medium shrimp, peeled and deveined
2 tablespoons olive oil, divided
kosher salt & freshly ground black pepper, to taste
2 garlic cloves, minced
1 small onion, diced
2 cups shredded green cabbage
1 carrot, peeled and grated
3 cups Baby Spinach
2 tablespoons chipotle peppers, in adobo sauce
1/4 teaspoon oregano
1/2 teaspoon cayenne pepper
12 corn tortillas, warmed
2 cups monterey jack cheese
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
3/4 cup sour cream
2 jalapenos, seeded and minced
1/2 teaspoon garlic powder
kosher salt & freshly ground black pepper, to taste
1/4 cup chopped fresh cilantro

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Place the shrimp onto the prepared baking sheet. Add 1 tablespoon olive oil, salt and pepper, to taste, and gently toss to combine.
  • Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and let cool before dicing into bite-size pieces.
  • Reduce the oven temperature to 375 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
  • Heat remaining 1 tablespoon olive oil in a large skillet. Add the garlic and onion and cook, stirring occasionally, until the onions become translucent, about 5 minutes. Add the cabbage, carrot, spinach, chipotle pepper, oregano and cayenne. Cook, stirring occasionally, until the spinach just begins to wilt, about 1-2 minutes. Add the shrimp and gently toss to combine.
  • To make the sauce, melt the butter in a large saucepan. Whisk in the flour until lightly browned, about 1-2 minutes. Gradually whisk in the chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in the sour cream. Add the jalapeños and garlic powder and simmer unitl the sauce has thickened, about 2 minutes; season with salt and pepper, to taste. Remove from heat and stir in the cilantro.
  • To assemble the enchiladas, lay the tortilla on a flat surface and spoon 1/3 cup of the shrimp mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and shrimp mixture.
  • Pour half of the jalapeño cream sauce evenly over the top. Place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes.
  • Serve immediately with remaining jalapeño cream sauce, garnished with cilantro.

Nutrition Facts : Calories 708, Fat 42.2, SaturatedFat 21, Cholesterol 231.2, Sodium 1331.8, Carbohydrate 46.2, Fiber 7.4, Sugar 6.2, Protein 38.4

CREAM OF JALAPENO SOUP



CREAM OF JALAPENO SOUP image

Categories     Soup/Stew     Pepper

Yield 12 servings

Number Of Ingredients 11

6 oz. fresh whole jalapenos
1/2 qt. warm milk
1 tsp. ground white pepper
1/4 tsp. ground black pepper
3 1/2 qt. heavy cream
1/2 qt. half and half
2 1/2 oz. chicken base (not stock)
1/2 qt. water
2 oz. chopped green onion
1 oz. chopped shallots
1 tsp. cornstarch

Steps:

  • Wash jalapenos and cut off stems, leaving whole. Grill or roast whole jalapenos until charred; set aside. On stove over med heat, in large stockpot, add cream, half and half and 2 oz. of chicken base. Simmer until reduced by half, about 1/2 hour. While cream is cooking, saute green onion, shallots, 1/2 0z. chicken base and water until onions are cooked. In blender, process on low, jalapenos, white pepper and black pepper. With blender running, pour in warm milk in a thin stream until fully blended. Add blended mixture to sauteed mixture and bring to a low boil. Remove one cup of hot mixture and blend in 1 tsp. cornstarch; stir back into sauteed mixture. Add mixture to warm cream gradually until all ingredients are well blended. Simmer 20-30 mins over low heat. Adjust seasonings. Refrigerate for 24 hrs before reheating (or serve chilled). This time will allow the flavors to develop and mellow.

BAKED SALMON (WITH LIME, JALAPENO CHIVE AND SOUR CREAM SAUCE)



Baked Salmon (with Lime, Jalapeno Chive and Sour Cream Sauce) image

Make and share this Baked Salmon (with Lime, Jalapeno Chive and Sour Cream Sauce) recipe from Food.com.

Provided by Tonkcats

Categories     Mexican

Yield 2 serving(s)

Number Of Ingredients 12

3/4-1 lb salmon fillet
1 tablespoon fresh lime juice
1 1/2 teaspoons butter, melted
salt and pepper
1 1/2 teaspoons butter
2 jalapeno chiles, seeded and julienned
1/3 cup sour cream
3/4 teaspoon fresh lime juice
to taste salt
to taste white pepper
to taste fresh chives, snipped
to taste lime wedge

Steps:

  • Preheat oven to 500 degrees.
  • Butter baking dish. Place salmon in dish skin side down.
  • Mix lime juice and butter. Brush over salmon.
  • Sprinkle with salt and pepper. Let stand 15 minutes.
  • Bake until fish is almost opaque, about 9 minutes per inch of thickness.
  • Meanwhile prepare sauce:
  • Melt butter in heavy small saucepan over medium-low heat. Add chilies and cook until tender, stirring occasionally, about 3 minutes.
  • Add sour cream and stir until heated through; do not boil.
  • Mix in lime juice. Add salt and pepper.
  • Transfer fish to platter. Spoon sauce over.
  • Sprinkle generously with chives.
  • Garnish with lime wedges.

Nutrition Facts : Calories 347.2, Fat 20.8, SaturatedFat 9.4, Cholesterol 113.5, Sodium 209.3, Carbohydrate 2.8, Fiber 0.4, Sugar 2.1, Protein 36

CREAM OF JALAPEñO SOUP



Cream of Jalapeño Soup image

Very tasty. For a richer soup, use the heavy cream and serve small portions. To make vegetarian, just sub veggie broth for chicken stock.

Provided by Carianne

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons unsalted butter
4 jalapenos, seeded and finely chopped
1 large red onion, finely chopped
4 garlic cloves, minced
2 large ripe tomatoes, cored and chopped
1 ripe avocado
2 cups half-and-half (or heavy cream if you prefer)
1 cup chicken stock
fresh cilantro
salt and pepper
1 cup grated sharp cheddar cheese

Steps:

  • Melt butter in large saucepan and sauté jalapeños, onion, and garlic for 8- 9 minutes.
  • Stir in tomatoes and cook for another 7 minutes (should be saucy).
  • Scoop avocado flesh into a small bowl and break it up coarsely with a fork.
  • Add to veggies, heat briefly, then stir in half& half (or cream), chicken stock, cilantro, salt, and pepper.
  • Simmer for 5 minutes, stirring occasionally.
  • Do not boil!
  • Remove from heat and stir in cheese.
  • Adjust salt and pepper as needed.

Nutrition Facts : Calories 464.9, Fat 37.4, SaturatedFat 19.6, Cholesterol 91.5, Sodium 321.5, Carbohydrate 21.1, Fiber 5.4, Sugar 6.1, Protein 14.7

AIR FRIED JALAPENO CREAM CHEESE WONTONS



Air Fried Jalapeno Cream Cheese Wontons image

Make and share this Air Fried Jalapeno Cream Cheese Wontons recipe from Food.com.

Provided by Stephy Jo

Categories     < 30 Mins

Time 25m

Yield 2 Wontons, 12 serving(s)

Number Of Ingredients 4

24 wonton wrappers
1 (8 ounce) package cream cheese
5 jalapeno peppers (minced)
2 steady sprays cooking spray

Steps:

  • Mix together the cream cheese and jalapeno's in a small bowl.
  • Spoon 1 1/2 teasoons of cream cheese in the middle of each wonton wrapper.
  • Wipe the edges of the wonton wrappers with water.
  • Bring all 4 corners together in the center and seal.
  • Spray the bottom of the fryer basket with cooking spray.
  • Put as many as your air fryer can hold without over crowding,.
  • Spray the tops of the wontons with cooking spray.
  • Cook in the air fryer at 400 degrees for 5-10 minutes or until golden brown.

Nutrition Facts : Calories 113, Fat 6.7, SaturatedFat 3.7, Cholesterol 22.3, Sodium 152.5, Carbohydrate 10.4, Fiber 0.5, Sugar 0.8, Protein 2.7

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