Best Jalapeno Ranch Recipes

JALAPENO-CILANTRO RANCH DIP

Steps:

• Combine sour cream, cilantro, mayonnaise, jalapenos, and ranch dressing mix in a blender. Pulse until cilantro and peppers are finely minced and incorporated. You might need to stir with a spatula a few times to make sure everything's fully mixed. Serve immediately or refrigerate.

JALAPENO RANCH SALAD DRESSING

Steps:

• Place tomatillos, cilantro, and jalapenos in a food processor or blender. Blend until smooth and set aside.
• Combine the sour cream and ranch dressing mix in a medium bowl. Whisk in about 3/4 of the green sauce; taste and adjust the heat level by adding more green sauce.

JALAPENO RANCH DIP

Steps:

• Place the first seven ingredients in a blender; cover and process until smooth. Chill until serving. Serve with chicken wings and, if desired, celery.

CREAMY JALAPENO RANCH DIP

Steps:

• Blend buttermilk, green chilies, mayonnaise, jalapeno pepper, cilantro, garlic, ranch dressing mix, and lime juice in a food processor or blender until mostly smooth.

CHOPPED SALAD WITH JALAPEñO-RANCH DRESSING

Steps:

• Prepare the dressing: In a large measuring cup, whisk all the dressing ingredients together to combine. Season with ¾ teaspoon salt and ½ teaspoon pepper. (Makes 1 ¼ cups. It will taste quite salty at this point, and that is intentional. You want it to hold up when tossed with a big pile of vegetables.)
• In a large shallow bowl or platter, toss the romaine with half of the following ingredients: corn, radishes, avocado, sliced scallions, Cotija and cilantro. Season to taste with salt and pepper. Add ½ cup dressing and toss to coat. Season again with salt and pepper.
• Top with the remaining corn, radishes, avocado, scallions, Cotija and cilantro, scattering the garnishes on top or arranging them in stripes or piles. Sprinkle some crumbled tortilla chips on top, if using. Drizzle the salad with an additional 1/4 cup dressing, and serve immediately, serving any remaining dressing and additional tortilla chips alongside.

JALAPENO RANCH SLAW

Steps:

• In a blender or mini food processor, combine the yogurt, buttermilk, mayonnaise, 3 tablespoons of the cilantro, half of the scallions, the garlic, jalapenos, chipotle powder, 1/2 teaspoon salt and a few grinds of pepper. Process until smooth.
• Put the coleslaw, the remaining 2 tablespoons cilantro and the remaining scallions in a large bowl. Add the dressing and toss to coat.

GRILLED RANCH PORK CHOPS WITH PEACH JALAPENO SALSA

Steps:

• Prepare a gas or charcoal grill over medium heat, with one area set to high.
• In a small bowl, mix the peaches, red onion, and jalapeno together. Add in juice of a 1/2 lime or more, according to taste. Season with salt and pepper. Set aside.
• Season the pork chops with Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and black pepper.
• Sear chops on the hot part of the grill for about 2 to 3 minutes per side. Move to the cooler part of the grill and continue to cook until a thermometer reads 145 degrees F, about another 6 to 8 minutes. Top with salsa and serve.

CHUY'S JALAPENO RANCH DIP - THE REAL DEAL

Steps:

• Mix first 5 ingredients in a blender until smooth.
• Stir in ranch mix with a whisk.
• Chill and serve.

JALAPENO RANCH DRESSING

Steps:

• Blend ranch dressing, cilantro, jalapeno pepper, tomato, and avocado in a blender until smooth. Refrigerate for 2 hours before serving.

JALAPENO FRIES WITH ROASTED GARLIC RANCH

Steps:

• For the roasted garlic ranch: Preheat the oven to 425 degrees F.
• Rub the garlic with the oil, then wrap well in foil. Roast until soft and golden, about 35 minutes.
• In a bowl, whisk together the buttermilk, mayonnaise and sour cream.
• Push the roasted garlic cloves out of their skins and onto a cutting board; sprinkle with salt. With the flat side of a chef's knife, smash the garlic into a paste. Transfer the paste to the mayonnaise mixture and whisk vigorously to incorporate and break up any large lumps of garlic. Stir in the chives and add salt and pepper to taste. Cover and refrigerate.
• For the jalapeno fries: Fill a large, wide pot with 1 inch of oil and heat to 360 degrees F.
• Meanwhile, whisk the buttermilk and egg together in a pie plate or shallow bowl. In a second pie plate, whisk together the flour, cornmeal, paprika and 1 1/2 teaspoons salt.
• Dip a large handful of the jalapeno strips into the buttermilk mixture, letting the excess drip off. Toss in the flour mixture to coat. Carefully add the strips to the oil, and fry until golden brown, 1 to 1 1/2 minutes. Repeat with the remaining strips, letting the oil come back to temperature between batches. Sprinkle the fries with salt as soon they come out of the oil.
• Serve the jalapeno fries with the roasted garlic ranch.

RANCH JALAPENO DIP

Steps:

• In a blender or food processor, prepare the ranch salad dressing according to package directions. Add peppers and cilantro; cover and process for 2-3 minutes or until combined. Cover and refrigerate for at least 1 hour. Serve with tortilla chips.

JALAPEñO RANCH CHICKEN

Steps:

• Preheat oven to 350. Lay chicken breasts on a cooking sheet, sprayed with cooking spray, Cook about 6 minutes or until whitish. Make a cut into the middle of each chicken breast, but not cutting all the way through. Mix together all spices in a small bowl. Put spices in the cut of each chicken. Then put olive oil over the spices. Bake chicken breast until done and no longer pink. Put 2 jalapeños on top of each chicken breast and a little juice. Sprinkle with ranch seasoning.

SOUTHWESTERN JALAPENO RANCH DIP & DRESSING

Steps:

• 1. Process all ingredients in food processor or blender until smooth.
• 2. Chill in the refrigerator for an hour for flavors to blend and to allow the heat to develop from the jalapeno

TORTILLA CHIP & PEPPER JACK CRUSTED CHICKEN WITH AVOCADO & JALAPENO RANCH RECIPE - (4.1/5)

Steps:

• Preheat the oven to 350 degrees. Put about half of the bag of chips into the food processor and blend. You should have 2-3 C crushed chips. (Reserve the rest of the bag in case you don't have enough.) Mix the shredded cheese and the crushed chips together. Whisk together the mayo, garlic powder, chili powder, cumin, and lime juice. Dredge the chicken breasts into the mayo and then into the chip mixture, pressing down to make sure it's all coated. (Here's where you may need to grind extra chips for coating if you run out.) When all the chicken is coated, put it in the oven and bake for about 25-30 minutes or until the chicken is done all the way through and the chips are crispy. Blend the sauce ingredients together in a food processor and serve over the chicken.

SOUTHERN FRIED MUD PUPPIES W/JALAPENO RANCH TARTAR SAUCE #RSC

Steps:

• For the tartar sauce: Stir all ingredients well in medium bowl, cover and chill.
• For the catfish: Cut catfish into large bite-sized pieces ( 1 1/2 x 1 1/2 inches). In one pie dish, combine flour, breadcrumbs, cornmeal, dip mix, salt, cayenne and pepper. In second pie dish, whisk buttermilk with sriracha sauce. Set a cooling rack over one baking sheet. Line a second one with newspaper.
• Heat oil in deep pot or dutch oven to 375 degrees. Adjust flame to keep at correct temperature.
• Toss each catfish nugget into the buttermilk mixture with a fork, rest on fork over dish and let excess drip away, toss into flour mixture and coat, tossing with other hand. Place onto cooling rack to dry. (Double-dip if you prefer more breading.) Let all dry and rest for about 5 minutes before frying.
• Fry a "test piece" for about 3-5 minutes til golden and fish is done in the middle. (Flakes when broken in half.) *Write down the time so you know how long to fry the rest. *This depends on what oil you are using, how hot your oil is and how thick your catfish fillets are. Every fish varies just a bit. ;) Fry about 8-10 pieces at a time *not overcrowding*. Place cooked fish onto newspaper-lined baking sheet as you go. (Keep warm in low oven if desired.) Serve just as is or transfer to a platter. Eat hot and enjoy with tartar sauce and lemon wedges!

CHICKEN BACON RANCH JALAPEñO POPPERS

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside.
• In a large bowl, mix to combine ground chicken, half of the crumbled bacon (reserve other half for topping), shredded carrots, coconut oil, garlic powder, onion powder, paprika, 2 tablespoons chopped parsley, 2 tablespoons chopped scallions, salt and pepper.
• Fill each jalapeno half with the chicken mixture, packing tightly. Place the stuffed jalapenos on prepared baking sheet and bake for 25 minutes until jalapenos are softened and chicken is cooked through.
• Transfer to serving plate, top with 2 tablespoons sliced scallions and remaining crumbled bacon. Serve with Whole30 Ranch Dressing for dipping.
• For the Whole30 Ranch Dressing:.
• In a medium bowl, whisk to combine all ingredients.

SPRING HILL RANCH'S JALAPEñO WHITE SAUCE

Steps:

• 1. In a heavy pan over high heat, heat the heavy cream until it is just ready to boil. Stir in the sour cream. Once the sour cream dissolves, reduce the heat to medium.
• 2. Stir in the chicken base and jalapeño juice and simmer.
• 3. Meanwhile, make a roux by warming the butter in a saucepan over medium heat, adding the flour, and mixing with a wire whisk until the mixture is smooth and pale gold.
• 4. Add the roux to the simmering cream mixture, whisking briskly and constantly until the roux is completely incorporated. Remove the pan from the heat and stir in the minced jalapeño and the cheeses.

SMOKED CHEDDAR/JALAPENO RANCH MEATLOAF

Steps:

• Preheat oven to 325°.
• Partially cook the bacon in an ovenproof skillet over low heat for 5 minutes.
• Do not let the bacon get hard.
• Transfer to a large bowl, add all the other ingredients, and mix very well.
• Put the mixture back into the skillet or into a standard 8-inch loaf pan and bake for 1 hour.

JALAPENO KETTLE CHIP CRUSTED CHICKEN WITH JALAPENO RANCH RECIPE

Steps:

• For the Jalapeno Ranch Dipping Sauce: Mix ingredients together (adding additional buttermilk until desired consistency). Refrigerate until ready to use. For the Chicken: Preheat oven to 375º. Place an oven safe cooling rack in a large jelly roll pan and spray with non-cooking spray. In a bowl, whisk together buttermilk, salt, and cayenne. Pound out chicken breasts to roughly 1/2" thickness and add to buttermilk mixture (toss to coat well). Place crushed Kettle chips in a shallow baking dish. Pull one piece of chicken at a time out of the buttermilk and gently shake to remove some of the excess. Dip into the chips and coat thoroughly on both sides. Place on prepared baking sheet. Repeat until all chicken breast are thoroughly coated. Place into oven and bake for 25-35 minutes, until cooked through (cooking times vary based on chicken thickness and actual oven temperature). Serve hot with jalapeno ranch dipping sauce.

JALAPENO BUFFALO RANCH CHICKEN SANDWICH RECIPE - (4.5/5)

Steps:

• Bake bacon on 400 degree heat until crisp (10-15 minutes). After starting bacon, prep the chicken. Bread the chicken by covering with raw egg, and then coating flour. Repeat process to ensure chicken is coated thoroughly. Cook the chicken in medium sized sauce pan on high heat. The pan should be completely coated with oil maybe an eighth or quarter inch deep. Cook chicken until both sides are golden brown. When the chicken is done, toss chicken with Franks Buffalo Sauce. The chicken should be generously covered. To Prep the Sandwich, I put it in this order: 1) Bottom Bun 2) Blue Cheese Crumbles 3) Ranch Dressing 4) Sliced Jalapenos 5) Bacon Strips 6) Buffalo Chicken (cover the chicken lightly with Buffalo Sauce when on sandwich too) 7) Lettuce 8) Onion 9 Top bun (with more blue cheese on that) I usually low broil the two pieces of the bread insides up, with blue cheese on both sides to melt it a little.