Jalapeno Recipes

The Jalapeno is the most popular hot chile in the United States. The name derives from it's birthplace, Jalapa, in the Mexican state of Vercruz. It is a very versatile chile and can be substituted for almost any other chile in recipes. Originally all Jalapenos were hot but in the last few years as the popularity of Mexican cooking and dining rose, chile breeders and vendors of salsa and picante sauce came up with new varieties of mild to no-heat Jalapenos to satisfy the "wimps" among us. Sad but true!

Jalapenos are consumed in several ways: fresh green, fresh red, pickled, and smoked, which are called Chipotles.

Here is a nice collection of recipes featuring Jalapenos. Enjoy!

Armadillo Eggs

• 1/2 pound Monterey Jack Cheese
• 1/2 pound sharp cheddar cheese
• 1/2 pound pork sausage -- spicy
• 1 1/2 cups Bisquick. baking mix
• 1 egg
• 1 package Pork Flavored Shake and Bake or other seasoned bread crumbs
• 20 Jalapenos -- whole

Slice peppers in half lengthwise and scrape out all the seeds (wear gloves). Try to keep both halves near each other as you have to put them back together later. Mix Bisquick, raw sausage and cheddar cheese. Stuff each pepper with Monterey Jack cheese and put the halves back together. Grab a handful of Bisquick mixture and mold around pepper in shape of elongated egg. Use enough to cover pepper well. Dip armadillo egg in beaten egg and roll in Shake 'n Bake. Bake on broiler pan (can use cookie sheet) at 350 degrees for 25 minutes or until crisp.

From: Bisquick

Salsa Mexicana
from The Art of Mexican Cooking by Diana Kennedy

• 3/4 cup finely chopped tomatoes
• 1/3 cup finely chopped white onion
• 2 garlic cloves, minced
• 3 chopped Jalapenos or Serranos
• 1 Tbs. minced cilantro, optional
• salt to taste
• 2 Tbs. lime juice

Mix together the tomatoes, onions, garlic, chiles and cilantro; add salt and lime juice. Set aside at room temperature to season for about 30 minutes. If not all eaten the first day, cook for 20 minutes and use leftovers the next day.

Hot Chicken Artichoke Dip

• 2 cups finely chopped cooked Chicken
• 1 14-oz can artichoke hearts, drained and chopped fine
• 1 cup mayonaise (NOT FAT FREE)
• 1 cup grated parmesan cheese (Use the cheap stuff from the green can)
• 1-3 garlic cloves, minced
• 1 - 2 minced Jalapeno chiles

Mix all ingredients together in a baking dish and cook at 350 F until bubbles come up around the edges and it is heated throughout.

Jalapeno Quiche

• 1 frozen pie shell, baked (not browned)
• 1/2 c. ham, chopped
• 4 slices bacon, crumbled
• 1 c. Swiss cheese, grated
• 1 c. cheddar cheese, grated
• 1/4 c. onion, chopped
• 1 med. tomato, chopped
• 2 jalapeno peppers, chopped
• 2 tbsp. chopped mushrooms
• 1 tbsp. parsley
• 4 eggs, beaten
• 1 tsp. dry mustard
• 1/2 c. sour cream

Layer the first 9 ingredients in pie shell. Combine eggs, sour cream and mustard; mix well. Pour over ingredients and bake at 350 degrees for about 45 minutes, or until a knife inserted in the center comes out clean. If the edges of the pie crust begin to get too brown, cover with strips of aluminum foil.

Jalapeno Pie

• 1 can green chilies, chopped
• 3-5 seedless jalapenos, chopped
• 1/2 lb. Monterey Jack cheese, grated
• 1/2 lb. cheddar cheese, grated
• 6 eggs, beaten

Butter a 9-inch baking pan. Spread chilies and peppers in bottom of dish. Spread cheeses over pepper. Add dash of garlic powder to beaten eggs and pour over cheeses. Bake at 350 degrees for 30 minutes. Cut into small squares.

Fiesta Chicken

• 2 tablespoons oil
• 3 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 medium onion, chopped
• 1 teaspoon oregano
• 1 small jalapeno pepper, finely chopped
• 3 cloves garlic, minced
• 1 can (14 1/2 ounce) Mexican style diced tomatoes
• 1/4 teaspoon ground cumin

Heat oil in skillet. Cook chicken pieces until browned. Remove and drain. Place onion, green bell pepper, garlic and jalapeno pepper in skillet and saute until slightly cooked. Add all ingredients to stoneware and stir to combine. Cover; cook on LOW 8 hours (HIGH 4 hours). Serve on flour tortillas. Source: Rival Smart-Pot™ Cookbook

Corn and Jalapeno Custard
Just North of the Border - Dave DeWitt,Nancy Gerlach

• 2 tablespoons jalapeno chiles, stems & seeds removed, chopped
• 1/2 cup creamed corn
• 1/2 cup cooked rice
• 1/2 cup grated Cheddar cheese
• 1/4 cup yellow cornmeal
• 1/4 cup whole milk
• 1/4 cup minced onion
• 1/4 cup chopped black olives
• 1 egg, beaten
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/8 teaspoon baking powder

Combine all ingredients and place in a greased 8 x 8-inch baking dish. Bake at 350 degrees for 30 minutes or until set and lightly browned.
Serves 4 to 6.