Jalapeño, also known as xalapeño , is red spicy Mexican chilli pepper. Sold when still tender and green the Jalapeno are also popular as curasmenos, huachinangos and chiles gordos amongst Mexicans. A type of ... More »
1. In a bowl, use a fork or mixer to blend potatoes, chevre, 1/4 cup cotija, canned chilies, onion, and salt to taste.
2. Wearing rubber gloves, cut poblanos in half lengthwise. With a knife, cut seed lump from beneath the stem inside each chili, leaving stem ..
1. Preheat oven to 400°F (200°C).
2. Lightly grease a 9x5-inch (23xl2-cm) loaf pan.
3. Combine cornmeal, flour, baking powder, baking soda and salt.
4. In a large bowl lightly beat eggs; stir in milk and oil. Add corn, cheese and peppers; mix well.
5. Stir ..
Place cutlets between 2 sheets of heavy-duty plastic wrap, and flatten to 1/8-inch thickness, using a meat mallet or rolling pin.
Combine flour and pepper; dredge turkey cutlets in flour mixture.
Heat oil in a large nonstick skillet over medium heat until ..
Prepare Jalapeno Dressing; set aside.
Cut off peel and white membrane from oranges; cut crosswise into thin slices.
Cut avocados in half lengthwise; pit and peel.
Fan each avocado half by slicing lengthwise at 1/2-inch intervals, without cutting through ..
In 6-cup (1.5 L) casserole, combine Velveeta and Cheddar cheeses, tomatoes, peppers, onion and garlic; bake in 350°F (180°C) oven for 1 hour or until bubbling. Let cool slightly and serve. (Dip can be covered and refrigerated for up to 2 days or frozen ..
Combine 2 cups water and bouillon granules in a medium saucepan; bring to a boil.
Stir in rice.
Cover, reduce heat, and simmer 25 minutes or until rice is tender and liquid is absorbed.
Stir in yogurt and next 3 ingredients.
Spoon mixture into a 1-quart ..
Combine all ingredients in a food processor and mix well.
Cover and refrigerate for up to 2 weeks.
Use as is over chicken or beef, or mix with mayonnaise or sour cream and use as a
1 Scrub out five 1-cup jelly jars with resealable lids. Boil jars in water while preparing jelly.
2 Chop, blend or process the peppers and chiles. Combine with the vinegar and sugar in a large, heavy saucepan.
3 Bring to a boil and boil, stirring frequently, ..
Heat oven to 400°.
Mix all ingredients except Jalapeno Dip.
Shape ground beef mixture by spoonfuls into 1 1/4-inch balls.
(For easy shaping, dip hands in cold water from time to time.) Place meatballs in 2 ungreased baking pans, 13x9x2 or 15 1/2x10 1/2x1 ..
Remove stems, seeds and membrane from peppers; chop peppers.
Heat butter in 1-quart saucepan over low heat until melted.
Stir in cheese; cook and stir until cheese is melted.
Stir peppers and tomato into cheese mixture; heat until tomato is
Rinse fish and pat dry.
Heat oil in a 10 to 12-inch frying pan over medium-high heat.
Add fish and cook, turning once, until well browned and just opaque in center when cut, about 7 minutes total.
Transfer to a platter; keep warm.
Add garlic and chili to pan ..
Fill a shallow baking dish with water.
Dip tortillas, One at a time, into water for 2 seconds.
Drain; place on an ungreased baking sheet.
Bake at 500° for 4 minutes.
Turn; bake 2 minutes or until crisp.
Set aside.
Coat a large nonstick skillet with cooking ..
Wearing rubber gloves, rinse jalapeno chiles; discard stem ends, any bits of blackened skin, and about half the seeds.
Chop jalapenos (you should have 1/4 cup).
In a blender or food processor, whirl jalapenos, green bell pepper, and red bell pepper until ..
1. Prepare grill.
2. Place fillets and next 4 ingredients in a food processor; process until fish is finely chopped. Shape fish mixture into 4 (4-inch) patties. Brush patties evenly on each side with oil. Place on grill rack coated with cooking spray. Cover ..
1. Rinse jalapenos and pierce each with a fork. Peel carrots and cut crosswise into 1/4-inch slices. Peel onion and cut vertically into 1/4-inch slivers.
2. In a 3- to 4-quart pan over high heat, combine jalapenos, carrots, onion, 2 cups water, vinegar, oil, ..
1. In a 5- to 6-quart pan, combine tomatoes, onions, raisins, vinegar, sugar, ginger, and chilies. Boil over high heat, stirring often, until mixture is reduced to 3 cups, about 20 minutes.
2. Let cool at least 20 minutes. Season to taste with salt;
Combine first 5 ingredients in a medium saucepan.
Bring to a boil over medium-high heat; reduce heat, and simmer, uncovered, 8 minutes or until thickened, stirring occasionally.
Remove from heat; stir in cilantro and jalapeho.
Carefully pour mango mixture ..
In a blender or food processor, combine 3 tablespoons water, guacamole, yogurt, lemon juice, cilantro, and chilies to taste. Whirl until smooth. If dressing is thicker than desired, thin with 1 or 2 tablespoons water. Add salt and pepper to
