Tag Archives: Jalapeño

Grilled Fajitas

Grilled Fajitas
 
Author:
Recipe type: Main
Cuisine: American
Serves: 4
 
Ingredients
  • 1 pound beef flank steak
  • 1 onion soup mix
  • ¼ cup vegetable oil
  • ¼ cup lime juice
  • ¼ cup water
  • 2 garlic cloves -- minced
  • 1 teaspoon grated lime peel
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ¼ teaspoon pepper
  • 1 medium onion -- thinly sliced
  • green -- red, yellow peppers julienne
  • 1 tablespoon cooking oil
  • 8 flour tortillas -- warmed
Instructions
  1. Combine soup mix, oil, lime juice, water, garlic, lime peel, cumin, oregano and pepper and pour over meat
  2. Cover and refrigerate for 4 hours or overnight
  3. Drain and discard marinade/
  4. Grill meat to desired doneness level and serve.
  5. Fill fajitas with meat and your preferred items and serve.

Grilled Hawaiian Chicken

Grilled Hawaiian Chicken
 
Author:
Recipe type: Main
Cuisine: American
Serves: 4
 
Ingredients
  • ¼ cup unsweetened orange juice
  • 2 tablespoons unsweetened pineapple juice
  • 1 teaspoon minced cilantro leaves
  • ¼ teaspoon salt
  • 4 chicken breast -- (4 oz) halves -- skinned
  • ¾ cup finely chopped pineapple
  • 2 tablespoons chopped red bell pepper
  • 1 jalapeno pepper -- seeded and chopped
  • 2 tablespoons minced cilantro leaves
  • 1½ teaspoons white wine vinegar
  • 1 teaspoon unsweetened orange juice
  • ½ teaspoon pepper
Instructions
  1. Combine orange juice, pineapple juice, cilantro and salt and mix well
  2. Add chicken, turning to coat
  3. Cover and refrigerate chicken for several hours, turning occasionally
  4. Combine pineapple, bell pepper, jalapeno, cilantro, vinegar, and orange juice in a small bowl; mix well
  5. Let mixture stand at room temperature for 2 hours
  6. Remove chicken from dish, reserving marinade
  7. Sprinkle chicken with pepper
  8. Grill chicken 4 to 5 inches from coals 15 minutes or until done
  9. Turning and basting frequently with reserved marinade
  10. To serve, top each breast with 3 tablespoons pineapple mixture
  11. Garnish with pineapple leaves

Jalapeno Poppers

Jalapeno Poppers
 
Author:
Recipe type: Appetizer
Cuisine: Mexican
 
Ingredients
  • 6 large jalapeno peppers
  • 1 cup Monterey jack cheese
  • 4 strips bacon
  • ½ cup milk
  • ½ cup all-purpose flour
  • ½ cup bread crumbs
  • oil for frying
Instructions
  1. Cut up bacon in to small pieces and cook.
  2. Drain excess grease on paper towel.
  3. Cool bacon.
  4. Mix together cheese & bacon.
  5. **WEAR GLOVES**
  6. Remove jalapenos tops and cut in half.
  7. De-seed and clean them.
  8. Fill jalapenos with cheese/bacon mixture.
  9. jalapeno poppers fillingjalapeno poppers full photo
  10. Put jalapenos back together.
  11. Repeat until all jalapenos are full.
  12. Take 3 bowls and put milk in one, flour in another and bread crumbs in last.
  13. Dip jalapenos in the milk and then in the flour.
  14. flouring jalapeno poppersfloured jalapeno poppers
  15. Set aside and dry for 10 to 15 minutes.
  16. Repeat until all jalapenos are done.
  17. Dip jalapenos in the milk and then in the bread crumbs.
  18. Set aside and dry for 10 to 15 minutes.
  19. Repeat until all jalapenos are done.
  20. Make sure all jalapenos are well coated in bread crumbs, if they are not repeat bread crumb coating.
  21. Fry at once in hot oil, turning once and spooning oil over the uncooked places.
  22. Cook until golden brown
  23. Serve warm

Jicama Salsa

Jicama Salsa
 
Author:
Recipe type: Salsa
Cuisine: Mexican
 
Ingredients
  • 1 cup finely diced jicama
  • ½ cup finely diced tomatilla
  • ½ cup finely diced red onion
  • 3 Tbsp chopped cilantro
  • 3 Tbsp lime juice
  • ½ tsp honey
  • ½ tsp kosher salt
  • 1 tsp finely chopped jalapenos
Instructions
  1. Combine all ingredients in a glass bowl and stir well. Cover with plastic wrap and refrigerate for 1 hour.
  2. Stir before serving.

 

Traditional Table-Side Guacamole

Traditional Table-Side Guacamole
 
Author:
Recipe type: Dip
Cuisine: Mexican
 
Ingredients
  • 4 ripe avocados, pit and peel removed, then diced
  • 1 small sweet onion, minced
  • 1 garlic clove, grated
  • 1 or 2 jalapeno peppers, seeded and grated or finely chopped
  • 1 lime, juiced
  • salt and pepper to taste
Instructions
  1. In bowl smash avocado with fork
  2. Add remaining ingredients and stir well.

 

Fajitas

 

Fajitas
 
Author:
Recipe type: Main
Cuisine: Mexican
Serves: 6
 
Ingredients
  • 2¼ pounds steak
  • ¼ cup pineapple juice
  • ¼ cup orange juice
  • ¼ cup white wine
  • ¼ cup lemon juice
  • ¾ cup water
  • ¾ cup soy sauce
  • 1 tablespoon pepper
  • 1 clove garlic - minced
  • 3 dried chiles arboles
  • 3 tablespoons butter
  • one orange and one lemon -- zest
  • **PICO de GALLO**
  • 4 ripe tomatoes
  • 1 yellow onion
  • ¼ cup chopped cilantro
  • 2 chile jalapenos - seeded & chopped
  • salt to taste
  • **GUACAMOLE**
  • ½ onion -- cut up
  • 2 large ripe avocados -- peeled, pitted and quartered
  • 1 canned jalapeno
  • one lemon -- juice of
  • 1 teaspoon salt
  • ¼ teaspoon pepper
Instructions
  1. **Marinade/Meat Filling**
  2. Combine pineapple juice, orange juice, white wine, lemon juice, water, soy sauce, pepper, garlic, chiles and butter.
  3. Marinate meat for approximately 2 hours.
  4. Grill meat, basting with marinade. You can do this outside on a BBQ grill or you can do it in your broiler.
  5. After meat is cooked, cut in to thin strips and serve on flour tortillas.
  6. **GUACAMOLE**
  7. Chop onion in food processor.
  8. Add avocados, jalapeno, lemon juice, salt and pepper to food processor and process for five to ten seconds
  9. **PICO de GALLO**
  10. Combine all ingredients in bowl and set aside for 3 hours.

Black Bean Soup

The Best Black Bean Soup
 
Author:
Recipe type: Soups
Cuisine: American
 
Ingredients
  • 1 pound black beans - rinsed, and soaked for 12 hours or longer in water
  • 6 cups beef broth
  • 8 cups water
  • 1 can tomatoes with their juice -- chopped (28 to 32 ounces)
  • 2 teaspoons cumin
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • **JALAPENO CREAM SAUCE**
  • ⅔ cup plain yogurt
  • 1 fresh jalapeno - minced
  • 3 tablespoons minced fresh parsley
  • 1 tablespoon minced fresh cilantro
  • **GARNISHES**
  • ½ cup chopped red onion
Instructions
  1. Drain the beans and put them in a large soup pot.
  2. Add the broth and water.
  3. Bring beans to boil, stirring occasionally.
  4. Reduce heat and simmer for approximately 1 hour.
  5. Stir in the tomatoes, juice and cumin, and continue simmering for 2 hours or until beans are soft. (this can take as little as one hour, so check every ½ hour)
  6. Cool for 30 minutes.
  7. Rinse out the pot
  8. Then puree in blender or food processor until the mixture is smooth. (this will take a few batches to do it all)
  9. Return pureed mixture to pot.
  10. Season the soup with the salt and pepper and simmer.
  11. Make jalapeno cream using a whisk.
  12. Serve Soup with drops of jalapeno cream sauce on top of each bowl.
  13. Garnish with Parsley or Green Onions.

Hot Salsa

Salsa
 
Author:
 
Ingredients
  • 1 large whole onions
  • 8 whole tomatoes
  • 3 whole jalapeno
  • ½ whole fresh cilantro
  • 1 dash lime juice
  • 1 dash lemon juice
  • 2 tablespoons vinegar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
Instructions
  1. Dice onions, tomatoes, jalapenos, and cilantro as small as possible (using food processor will make this MUCH easier)
  2. Combine remaining ingredients
  3. Chill over night and use.
  4. This will make a hot salsa, but if you want it hotter add another jalapeno.