Jazzy Jalapeno's
This document last modified June 28, 1997 .
Jalapeno Casserole
Ingredients:
1 cn 7 oz green chiles, drained
3 c Shredded Monterey Jack
Cheese and/or cheddar cheese
2 md Tomatoes, peeled & sliced
4 lg Eggs
1 1/2 c Evaporated milk
1/4 c Flour
1 t Salt
Sliced avocado and sour
Cream for garnish
Instructions:
- Preheat oven to 350F. Lightly butter an 11x7 glass baking pan.
- Arrange the chilies on the bottom of the casserole. Top with an even layer of the cheese and then the sliced tomatoes.
- In a large bowl, whisk the eggs until they are frothy. Gradually whisk in the evaporated milk, flour and salt.
- Carefully pour over the layers in the dish. Bake 50-60 minutes, or until lightly browned.
- Serve in squares and garnish with sour cream and avocado slices.
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Jalapeno Cornbread Stuffing
Ingredients:
2 c Yellow cornmeal
2 c Flour, all-purpose
1/3 c Sugar
2 tb Baking powder
1/2 ts Salt
2 c Milk
1/2 c Oil
3 lg Eggs
6 sl Bacon
3 tb Oil
2 lg Onions -- chopped
3 Celery -- sliced
2 ts Red jalapeno chile (jarred)
1 tb Dried oregano
4 c Day-old bread -- cubed
2 1/2 c Chicken broth
Instructions:
- Heat oven to 400-degrees. Grease a 13 by 9-inch baking pan.
- In a large bowl combine cornmeal, flour, sugar, baking powder and salt.
- In a separate bowl combine milk, 1/2 cup oil, and the eggs; mix well.
- Pour milk mixture into flour mixture. Stir ONLY until moistened. Pour into greased pan.
- Bake 25-30 minutes or until golden brown. Cool on wire rack.
- When firm enough to handle, cut cornbread into 1-inch cubes.
- In a large saucepan heat remaining 3 tablespoons of oil over medium heat. Add bacon and fry until crisp. Drain cooked bacon on paper towels and crumble; set aside.
- Add onions to same pan and saute for 5 minutes, add celery, jalapeno peppers, and oregano; saute 1 minute longer.
- Stir cornbread and bread cubes into sauteed vegetables. Add just enough chicken broth to moisten stuffing.
- Cook until heated through. Sprinkle with bacon; toss lightly and transfer to serving dish.
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Jalapeno Jelly
Ingredients:
3/4 c Jalapeno (or serrano)
-peppers
2 md Green bell peppers, seeded
-and sliced
1 1/2 c Distilled white vinegar
6 1/2 c Sugar
6 oz Bottle liquid pectin
1 tb Dried red pepper flakes
Green food coloring,
-optional
Instructions:
- Place jalapeno peppers, green peppers, and vinegar in bowl of food processor.
- Using metal blade and quick on and off turns, finely grind peppers.
- Scrape pepper mixture into heavy saucepan. Stir in sugar.
- Cook over high heat, stirring constantly, until liquid comes to a full, rolling boil. Boil for 10 minutes. Remove from heat.
- Stir in liquid pectin, red pepper flakes, and 2 to 3 drops food coloring, if desired.
- Immediately pour into hot sterilized jars and vacuum seal. (Hot water bath method, or may be refrigerated up to 6 weeks).
Notes:
Generally used as an hors d'oeuvre with cream cheese on water biscuits.
You can also use it as a glaze for meats, game, and poultry or as an accompaniment to meats or game.
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Jalapeno Potatoes
Ingredients:
3 lb Red potatoes (about 6)
1 Chopped bell pepper
2 oz Sliced pimiento
1/2 ts Salt
1/2 ts Pepper
2 tb Butter
1 tb All purpose flour
1 c Milk
6 oz Jalapeno or garlic cheese
Instructions:
- Cube cheese. Cook potatoes in boiling water to cover for 30 minutes or until tender. Drain and let cool.
- Peel potatoes; cut into 1/4 inch slices.
- Layer potatoes and next 4 ingredients in a well greased 12 x 8 x 2 inch baking dish; set aside.
- Melt butter in a saucepan; add flour and cook 1 minute, stirring constantly, until thickened and bubbly. Add cheese; stir until melted and pour over potatoes.
- Cover with aluminum foil. Bake at 350 for 30 minutes; uncover and bake 15 minutes.
- Remove from oven; let stand 5 minutes.
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Jalapeno Seasoning Salt
Ingredients:
1 c Garlic Salt
3/4 c Celery Salt
1/4 c Salt
2 c Jalapeno Powder
1/2 c New Mexico Chile Powder
Instructions:
- Combine all ingredients together and store in a seasoning jar.
Notes:
Excellent for grilled meats or poultry.
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Jalapenos stuffed with Chorizo and Cream Cheese
Ingredients:
1 tb Vegetable oil
1 tb Finely minced onion
1 Clove garlic, finely minced
3 oz Chorizo (Mexican sausage)
2 oz Cream cheese, softened
1 tb Sour cream
Salt to taste
12 Jalapenos, seeded, halved
-and deribbed
Instructions:
- Heat oil in a skillet and saute onion and garlic over medium heat 2-3 minutes, until transparent.
- Add chorizo and cook 5 minutes, breaking up meat with a fork as it cooks.
- When fully cooked, remove skillet from heat and cool slightly, then stir in cheese and sour cream.
- Spoon into jalapenos; serve.
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Jalapenos En Vinagre #1
Ingredients:
1 pound Jalapeno Peppers
2 cups Vinegar
1 cup Vegetable oil
3 Carrots, cut in slices
2 medium Onions, cut in slices
1 Tablespoon Bay leaf, oregano, thyme, marjoram
1 Tablespoon Oregano
1 tablespoon thyme
1 tablespoon sweet marjoram
Instructions:
- Cut the chiles in 4 slices, (if you want you can keep some without cutting).
- Cut the carrots in round slices and cut the onions in slices.
- Fry the onion, peppers and carrots in the vegetable oil for just a few minutes to make the vegetables soft, then add the vinegar and spices and boil 3 or 4 min.
- Let cool and then keep in glass jars. Use immediately or keep them in the refrigerator for 2 or 3 weeks.
Notes:
Variations: You can add cloves of garlic and cauliflower, or add the spices you like. If you add more ingredients need also to add more vineagar and oil. The peppers and vegetables need to be covered with oil and vinegar. If you like you can use less oil and more vinegar
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