Type what you have

Ingredients

• ✓ jalapeno pepper
• black bean
• chicken broth
• chili powder
• cumin
• cayenne pepper
• black pepper
• garlic powder
• hot pepper sauce

Instructions

1. 1 Drain black beans, rinse well, and place into a slow cooker. Add chicken broth and jalapeño peppers. Season with chili powder, cumin, cayenne, black pepper, garlic powder, and hot pepper sauce.
2. 2 Cook on High for 4 hours. Reduce heat to Low and continue cooking for 2 more hours.

By TOOBUSY2

Ingredients

• ✓ jalapeno pepper
• chicken soup base
• black bean
• corn
• tomato
• cumin
• chili powder
• cilantro
• salt
• black pepper
• tortilla chip
• monterey jack cheese
• lime wedge

Instructions

1. 1 Prepare Fast Chicken Soup Base. Bring to a simmer.
2. 2 Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans black beans, drained; 1 10-ounce package frozen corn; 1 14.5-ounce can diced tomatoes; 1 jalapeno pepper, stemmed, seeded and minced; 2 Tbs. ground cumin; 2 tsps. chili powder.
3. 3 Before removing from heat, stir in: 1/2 cup chopped fresh cilantro.
4. 4 Final touch: Add salt and pepper, to taste. Serve soup with tortilla chips, grated Monterey Jack cheese and fresh lime wedges.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ jalapeno pepper
• butter
• onion
• ginger
• butternut squash
• chicken broth
• evaporated milk
• coconut milk
• sugar
• salt
• black pepper
• sour cream
• thyme

Instructions

1. 1 Melt butter in a large pot over medium heat. Add onion, jalapeño, and ginger; cook and stir until onion has softened and turned translucent, about 7 minutes.
2. 2 Add butternut squash and chicken broth; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until squash is tender, about 30 minutes.
3. 3 Stir in evaporated milk, coconut milk, sugar, salt, and black pepper; cook and stir 5 minutes more.
4. 4 Fill a blender halfway with soup. Cover and hold lid down with a folded kitchen towel; pulse a few times before leaving on to purée. Pour into a clean pot. Repeat with remaining soup. Or purée soup with an immersion blender until smooth. Garnish servings with sour cream and thyme.

By davey

Ingredients

• ✓ jalapeno pepper
• watermelon
• orange juice
• olive oil
• cucumber
• yellow bell pepper
• onion
• garlic
• lime juice
• parsley
• basil
• cilantro
• salt
• black pepper

Instructions

1. 1 Place 1/2 cup of watermelon, orange juice, and oil in a blender or food processor; blend until smooth.
2. 2 Transfer to a medium bowl; add cucumber, bell pepper, onion, garlic, jalapeño, lime juice, and herbs. Season with salt and pepper to taste. Refrigerate until ready to serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ jalapeno pepper
• carrot
• mesquite wood chips
• hickory wood chips
• vegetable oil
• onion
• garlic
• celery
• turmeric
• curry powder
• vegetable stock
• butter
• cream
• salt
• pepper

Instructions

1. 1 Place whole, peeled carrots onto smoker rack. Smoke 1 1/2 to 2 hours.
2. 2 Heat vegetable oil in a 1 1/2 to 2 gallon soup pot over medium heat. Stir in onions, jalapeno pepper, and garlic, cook until the onion has softened and turned translucent, about 5 minutes. Chop carrots, and add to onions along with celery; continue cooking another 5 to 10 minutes until the celery softens.
3. 3 Stir in turmeric and curry powder until evenly distributed; pour in vegetable stock. Bring to a boil over high heat, then reduce heat to medium-low, and simmer for 1 1/2 hours, stirring occasionally.
4. 4 Strain the vegetables out of the soup and puree in a blender until smooth. Pour the puree back into the soup, and continue simmering 30 minutes more.
5. 5 Whisk butter into soup until melted, then stir in cream, and season to taste with salt and pepper. Strain soup through a fine mesh strainer before serving.

By PappaBMc

Ingredients

• ✓ jalapeno pepper
• chicken breast
• olive oil
• onion
• garlic
• tomatillo
• chicken stock
• hot pepper sauce
• cayenne pepper
• cilantro
• sour cream
• salt
• black pepper

Instructions

1. 1 Heat oil in a large saucepan or Dutch oven over medium-high heat: add chicken and cook until browned, approximately 2 minutes per side. Remove chicken from the saucepan and set aside.
2. 2 Add onions and garlic to saucepan and sauté over medium-low heat until golden, about 2 to 3 minutes. Stir in tomatillos and jalapeño peppers. Add broth and bring to a boil; reduce heat to low, cover, and simmer for about 15 minutes.
3. 3 Puree soup in batches in a blender or food processor. Return to pot, and reheat. Add hot pepper sauce and cayenne pepper to taste.
4. 4 Shred cooked chicken; stir into soup and season to taste with salt and pepper. Add minced cilantro and ladle into bowls; top with sour cream if you like.

By Holly

Ingredients

• ✓ jalapeno pepper
• vegetable oil
• onion
• roasted red pepper
• garlic
• black pepper
• salt
• tomato
• chicken stock
• heavy cream
• cilantro
• tortilla chip
• sour cream
• queso quesadilla

Instructions

1. 1 Heat vegetable oil in pressure cooker over medium heat; cook and stir onions until slightly softened, 5 to 8 minutes. Add red peppers, jalapeno peppers, garlic, black pepper, and salt; cook until garlic is fragrant and onions are softened, about 5 more minutes. Stir tomatoes into onion mixture and cook until warmed, about 1 minute.
2. 2 Transfer tomato mixture to a blender. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer tomato puree back to pressure cooker.
3. 3 Stir chicken stock into tomato puree; cook and stir over high heat until just boiling, about 5 minutes. Cover and lock pressure cooker. Cook over high heat until steam begins to build and steadily escapes. Lower heat to medium-low; cook for 20 more minutes. Remove from heat; allow all the steam to naturally release. Remove lid.
4. 4 Bring soup to a boil; stir in cream and cilantro. Remove from heat. Let cool for 5 minutes.
5. 5 Crush tortilla chips into serving bowls; pour soup over tortilla chips. Top with sour cream and queso quesadilla.

By Dennis Errichiello

Ingredients

• ✓ jalapeno pepper
• radish
• lime
• onion
• cilantro
• cabbage
• potato
• corn
• chayote
• cilantro
• carrot
• water
• tomato
• beef broth
• onion
• black pepper
• salt
• vegetable oil
• beef shank

Instructions

1. 1 Gather all ingredients.
2. 2 Cut the meat from the beef bones into about ½-inch pieces, leaving some on the bones.
3. 3 Heat a heavy soup pot over medium-high heat until very hot. Add oil, tilting the pan to coat the bottom. Add meat and bones and season with salt and pepper. Cook and stir until thoroughly browned.
4. 4 Add onion and cook until lightly browned; stir in broth and tomatoes. The liquid should cover the bones by ½ inch. If not, add some water to compensate.
5. 5 Reduce heat to low; simmer with the lid on loosely until meat is tender, about 1 hour.
6. 6 Pour in 4 cups water, and return to a simmer. Add carrots and 1/4 cup cilantro, and cook for 10 minutes. Stir in chayote, corn, and potato; simmer until vegetables are tender. Push cabbage wedges into soup; cook until tender, about 10 minutes.
7. 7 Ladle soup into large bowls, including some meat, vegetables, and bones.
8. 8 Garnish with cilantro, jalapeños, and minced onion. Squeeze lime juice over soup and serve with radishes. Enjoy!

By LKONIS

Ingredients

• ✓ jalapeno pepper
• white sugar

Instructions

1. 1 Drain off enough of juice in jalapeño jar so that adding the sugar won't cause a spill. Pour the 5-pound bag of sugar into the jar and seal tightly. Let jar sit for at least one week to mix flavors; flip the jar daily to blend.

By michelleag05

Ingredients

• ✓ jalapeno pepper
• peanut butter
• bacon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Fill each halved jalapeño with peanut butter; wrap each with a halved bacon strip. Secure wrapped jalapeños with a toothpick; arrange on a baking sheet.
3. 3 Bake in the preheated oven until bacon is dark brown, about 25 minutes.

By ambibambi

Ingredients

• ✓ jalapeno pepper
• cream cheese
• bacon

Instructions

1. 1 Preheat an air fryer to 390 degrees F (200 degrees C).
2. 2 Fill each jalapeño half with cream cheese and wrap with a halved bacon strip. Tuck in bacon ends or use toothpicks to secure.
3. 3 Place jalapeño poppers inside the air fryer basket, working in batches to avoid overcrowding if necessary.
4. 4 Cook in the preheated air fryer until bacon is done to your liking, 10 to 12 minutes. Keep poppers warm in an oven on the lowest setting while air-frying the remaining poppers.

By France Cevallos

Ingredients

• ✓ jalapeno pepper
• cheddar cheese
• bacon

Instructions

1. 1 Preheat the broiler.
2. 2 Cut Cheddar cheese into 12 slices long enough to fit inside the jalapeno halves. Insert cheese slices into the halves. Wrap the jalapeno halves with the bacon slices, securing with a toothpick, if necessary. Place on a medium baking sheet.
3. 3 Broil 5 to 10 minutes, or until the bacon is evenly brown.

By Meg

Ingredients

• ✓ jalapeno pepper
• pepper jack cheese
• bacon
• toothpick

Instructions

1. 1 Slice caps off the jalapeno peppers; reserve. Core and seed the peppers.
2. 2 Cut pepper Jack cheese into 1/4-inch-thick slices. Cut each slice into sticks the thickness of a pencil. Stuff jalapeno peppers with as many cheese sticks as will fit. Secure caps back on the jalapenos, using at least 2 toothpicks per pepper.
3. 3 Wrap 1 slice bacon around each jalapeno pepper. Keep bacon secure by skewering the end on one of the toothpicks.
4. 4 Preheat grill for medium heat and lightly oil the grate. Grill jalapeno peppers, watching for flare-ups, until bacon is browned, about 20 minutes.

By Skyler Murray

Ingredients

• ✓ jalapeno pepper
• cream cheese
• vegetarian bacon strip
• toothpick

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
2. 2 Fill each jalapeno half with cream cheese. Wrap 1 bacon strip around each jalapeno half and secure with a toothpick. Arrange wrapped jalapenos on baking sheet.
3. 3 Bake 12 minutes in preheated oven, or until bacon strips are crisp. Serve warm.

By Seahawks Fan

Ingredients

• ✓ jalapeno pepper
• cream cheese
• ground beef
• hamburger bun

Instructions

1. 1 Preheat a grill for medium heat. When hot, lightly oil the grate.
2. 2 Stir together jalapenos and cream cheese in a small bowl.
3. 3 Divide ground beef into 16 portions. Pat out each one to a thickness of 1/4 inch.
4. 4 Spoon some cream cheese mixture onto the center of 1/2 of the patties. Top with the remaining patties, and press the edges together to seal.
5. 5 Cook on the preheated grill until well done, about 10 minutes per side. Don't press down on the burgers as they cook, or the cheese will ooze out.

By Noelle C

Ingredients

• ✓ jalapeno pepper
• egg
• cheddar cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x13-inch baking dish.
2. 2 Beat eggs together in a bowl; stir in Cheddar cheese and jalapeños. Pour into the prepared baking dish.
3. 3 Bake in the preheated oven until cheese is bubbling and lightly browned, 20 to 25 minutes. Cool and cut into squares.

By ApeBoy

Ingredients

• ✓ jalapeno pepper
• green bell pepper
• oregano
• mozzarella cheese

Instructions

1. 1 Preheat a grill for medium heat and lightly oil the grate.
2. 2 Place pepper chunks, skin-side up, on the preheated grill; cook until slightly charred, 3 to 5 minutes.
3. 3 Turn peppers over; place jalapeño slices on them. Top with mozzarella cheese and sprinkle with oregano. Grill until cheese melts; transfer to a plate and serve warm.

By Deedle Gee

Ingredients

• ✓ jalapeno pepper
• carrot
• onion
• vinegar

Instructions

1. 1 Place carrots in a saucepan with enough water to cover and cook over medium heat until nearly boiling, 7 to 10 minutes. Immediately drain carrots and set aside to cool.
2. 2 Divide cooled carrots into two 1-quart glass jars. Alternate layers of onion and jalapeño peppers atop carrots until the jars are full.
3. 3 Mix the liquid from jalapeño peppers and vinegar in a saucepan; bring the mixture to a rolling boil. Remove from heat and pour the liquid into the jars until full. Seal the jars with lids. Place the jars in the refrigerator until cold, at least 8 hours.

By lili619

Ingredients

• ✓ jalapeno pepper
• cream cheese
• cajun seasoning
• jalapeno bacon
• toothpick

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Fill jalapeños with cream cheese; sprinkle with Cajun seasoning. Wrap each stuffed jalapeño with 1 halved strip bacon; secure with a toothpick. Arrange wrapped jalapeños in a single layer, stuffed-sides down, on a broiler pan.
3. 3 Broil in the preheated oven until bacon is crisp, 8 to 15 minutes per side.

By templina71

Ingredients

• ✓ jalapeno pepper
• ground sausage
• cream cheese
• bacon

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place ground sausage in a large, deep skillet. Cook over medium high heat until evenly brown.
3. 3 Drain sausage and place in a medium bowl. Mix with the cream cheese.
4. 4 Cut jalapenos in half lengthwise. Remove the seeds. Stuff each jalapeno half with equal portions of the sausage and cream cheese mixture. Wrap with half slices of bacon. Secure bacon with toothpicks.
5. 5 Arrange wrapped jalapenos in a large, shallow baking dish. Bake in the preheated oven 20 minutes, or until the bacon is evenly brown.

By cindy

Ingredients

• ✓ jalapeno pepper
• cream cheese
• cheddar cheese
• bacon

Instructions

1. 1 Gather ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeño half with cheese mixture.
3. 3 Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped jalapeño peppers on the prepared baking sheet.
4. 4 Bake in the preheated oven until bacon is crispy, 25 to 35 minutes.
5. 5 Serve poppers hot with your favorite dipping sauce. Enjoy!

By videogator

Ingredients

• ✓ jalapeno pepper
• black-eyed pea
• onion
• black pepper

Instructions

1. 1 In a medium-size pot, combine black-eyed peas, onion, jalapeno peppers, and black pepper (to taste). Heat all ingredients to simmer, let cook 30 minutes. Enjoy!

By Angela

Ingredients

• ✓ jalapeno pepper
• pheasant breast
• bacon
• bamboo skewer
• toothpick

Instructions

1. 1 Cut pheasant breast into 36 pieces and place into a large bowl. Pour liquid from jalapeño peppers over pheasant; stir and marinate at room temperature for 20 minutes.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Drain marinade from pheasant and discard. Place a jalapeño pepper slice on each piece of pheasant breast and wrap with 1/3 of a bacon strip. Skewer 6 bacon-wrapped pheasant pieces onto each skewer.
4. 4 Cook on the preheated grill, turning frequently, until bacon is crispy, 15 to 20 minutes. Remove pheasant pieces from the skewers and insert a toothpick into each piece to serve.

By Lizzy

Ingredients

• ✓ jalapeno pepper
• ranch salad dressing
• cilantro leaves
• tomato
• avocado

Instructions

1. 1 Blend ranch dressing, cilantro, jalapeño pepper, tomato, and avocado in a blender until smooth. Refrigerate for 2 hours before serving.

By Nicole

Ingredients

• ✓ jalapeno pepper
• red bell pepper
• white sugar
• apple cider vinegar
• liquid pectin

Instructions

1. 1 Remove stems, veins and most of the seeds of the bell and jalapeno peppers. Mince peppers in a food processor.
2. 2 In a 5-quart pot over high heat, combine bell peppers, jalapenos, sugar and vinegar. Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes.
3. 3 Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute.
4. 4 Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal.
5. 5 Enjoy!

By MARBALET

Ingredients

• ✓ jalapeno pepper
• egg
• cheddar cheese
• onion

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place the eggs into a food processor, and process until light and frothy. Add Cheddar cheese, onion, and jalapeno peppers, and process until smooth. Pour into an ungreased 8x8 inch baking pan.
3. 3 Bake in the preheated oven until set, 25 to 30 minutes. Cool for 5 minutes; cut into squares to serve.

By Kim Meissner

Ingredients

• ✓ jalapeno pepper
• vegetable oil
• popcorn kernel
• butter
• ranch dressing mix

Instructions

1. 1 Heat 2 tablespoons oil in a small skillet over medium-high heat. Add sliced jalapeños; cook and stir until browned and crispy, 3 to 5 minutes. Transfer to a small plate with a slotted spoon.
2. 2 Heat 2 tablespoons oil in a large saucepan over medium-high heat. Put 4 popcorn kernels into oil and cover until popped; add remaining kernels to the saucepan in an even layer. Cover and remove from heat, about 30 seconds. Return to heat and gently shake the pan back and forth over the burner until popping slows to several seconds between pops, 1 to 2 minutes. Remove from heat and transfer to a large bowl.
3. 3 Pour melted butter evenly over popcorn. Lightly sprinkle ranch dressing mix over popcorn; mix to combine. Crumble jalapeño slices and mix in.

By Samantha J Hardison

Ingredients

• ✓ jalapeno pepper
• tomatillo
• cilantro
• sour cream
• ranch dressing mix

Instructions

1. 1 Place tomatillos, cilantro, and jalapenos in a food processor or blender. Blend until smooth and set aside.
2. 2 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.

By bbqgirl

Ingredients

• ✓ jalapeno pepper
• ✓ jalapeno pepper
• green bell pepper
• apple cider vinegar
• salt
• granulated sugar
• liquid pectin

Instructions

1. 1 Gather the ingredients.
2. 2 Combine green bell pepper and 12 whole jalapeño peppers in a food processor or blender, working in batches if necessary; process until finely chopped.
3. 3 Transfer peppers to a large saucepan. Stir in cider vinegar and bring to a boil. Reduce heat and simmer for 15 to 20 minutes.
4. 4 Strain mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
5. 5 Return liquid to the saucepan; stir in salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in liquid pectin.
6. 6 Stir in remaining finely chopped jalapeño peppers.
7. 7 Ladle into sterile jars leaving 1/4-inch headspace.
8. 8 Place a rack in the bottom of a large saucepan and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Seal jars in a hot water bath.
9. 9 Store in a cool place. Refrigerate jelly after the seal is broken.

By Sue Delgrego

Ingredients

• ✓ jalapeno pepper
• cream cheese
• bacon
• toothpick
• water

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Spread cream cheese in each jalapeño half; wrap with bacon. Secure with a toothpick if needed.
3. 3 Cook on the preheated grill until bacon is crispy, turning often, about 10 minutes.

By Miss G