Type what you have

Ingredients

• ✓ jalapeno pepper
• chicken breast
• nopales
• tomatillo

Instructions

1. 1 Fill a pot with water; bring to a boil. Add chicken breasts; cook until no longer pink in centers and juices run clear, about 10 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Drain pot, set chicken aside to cool, then shred into small strands and set aside.
2. 2 Fill the same pot with water; bring to a boil. Add nopales, tomatillos, and jalapeño peppers; cook until vegetables are tender, about 5 minutes. Drain; transfer tomatillos and jalapeños to a blender. Set nopales aside; cool.
3. 3 Blend tomatillos and jalapeño peppers until smooth; pour into the same pot. Add shredded chicken; place over medium heat. Dice nopales; stir into the pot. Simmer until completely reheated, about 5 minutes.

By Chef Kiki

Ingredients

• ✓ jalapeno pepper
• butter
• flour tortilla
• cream cheese
• mexican cheese blend
• tortilla chip

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Arrange jalapeno peppers, cut-side down, on the prepared baking sheet.
3. 3 Broil jalapeno peppers in the preheated oven until skins are bubbling and blackened, 10 to 15 minutes. Immediately place peppers in a resealable plastic bag; seal. Allow peppers to steam in bag to help loosen skins, about 20 minutes. Carefully open bag, pull skins off peppers, and chop peppers.
4. 4 Spread half the butter onto 1 side of each tortilla. Spread half the cream cheese onto the other side of each tortilla. Sprinkle half the jalapeno peppers, half the Mexican cheese blend, and half the tortilla chips over the cream cheese-side of each tortilla. Fold each tortilla in half over the fillings with butter-side on the outside.
5. 5 Heat a skillet over medium-low heat; cook 1 quesadilla in the hot skillet until golden brown, 2 to 3 minutes per side. Repeat with second quesadilla.

By laurieish

Ingredients

• ✓ jalapeno pepper
• rhubarb
• apple
• green onion
• lime
• honey

Instructions

1. 1 Bring a pot of water to a boil over medium heat, and stir in the rhubarb; simmer for 2 minutes to blanch. Drain in a colander set in the sink, and let cool.
2. 2 Stir together the cooled rhubarb, apple, green onions, lime juice, honey, and jalapeno pepper until thoroughly combined.

By lisa

Ingredients

• ✓ jalapeno pepper
• turkey meat
• cilantro
• taco seasoning mix
• chicken broth
• flour tortilla

Instructions

1. 1 Combine turkey, cilantro, jalapeno pepper, and taco seasoning mix in a slow cooker; pour in enough chicken broth to almost cover all the ingredients.
2. 2 Cook on Low for at least 3 hours.
3. 3 Heat a griddle over medium-low heat and cook tortillas until warmed, about 30 seconds per side. Fill tortillas with turkey mixture.

By kim

Ingredients

• ✓ jalapeno pepper
• butter
• onion
• vegetable oil
• flour tortilla
• mexican cheese blend

Instructions

1. 1 Melt butter in a large skillet over medium-low heat. Add onion; cook and stir until softened and lightly browned, about 10 minutes. Add jalapeño peppers; cook and stir until onion is browned, about 10 more minutes. Transfer mixture to a plate.
2. 2 Heat about 1 tablespoon oil in the same skillet. Add one tortilla; top with 1/4 cup cheese, 1/2 of the onion mixture, and another 1/4 cup cheese. Top with another tortilla and cook quesadilla until browned and cheese is melted, 1 to 2 minutes per side. Remove to a plate, add more oil to the skillet, and repeat to make remaining quesadilla.

By ALICIA26

Ingredients

• ✓ jalapeno pepper
• shrimp
• red onion
• cucumber
• cilantro
• lime
• tomato cocktail

Instructions

1. 1 In a bowl, combine shrimp, onion, jalapeño, cucumber, and cilantro.
2. 2 Add lime juice and Clamato; toss to mix well.
3. 3 Chill in the refrigerator for 30 minutes.
4. 4 Serve cold with tostadas (hard tortillas) or soda crackers.

By Clamato

Ingredients

• ✓ jalapeno pepper
• tomato
• green bell pepper
• onion
• cilantro
• lemon juice

Instructions

1. 1 In a medium bowl, mix tomatoes, green bell peppers, white onion, cilantro, lemon juice and jalapeno chile pepper. Cover and chill in the refrigerator until serving.

By KANDI M

Ingredients

• ✓ jalapeno pepper
• pinto bean
• onion
• garlic
• salt
• black pepper

Instructions

1. 1 Place pinto beans into a large bowl and cover with several inches of water; soak at least 8 hours and up to 24 hours. Drain and rinse before using.
2. 2 Place soaked pinto beans, onion, garlic, and jalapeno peppers in a slow cooker; pour enough water over mixture to cover with several inches. Cook on Medium-Low, 4 to 6 hours. Season with salt and black pepper.

By Riley

Ingredients

• ✓ jalapeno pepper
• mango
• onion
• green pepper
• mint
• lemon juice
• honey
• red pepper flakes

Instructions

1. 1 Combine mango, jalapeno, onion, bell pepper, and mint in a bowl. Mix to combine. Season with lemon juice, honey, and red pepper flakes. Mix well.

By Nanda

Ingredients

• ✓ jalapeno pepper
• fajita seasoning
• olive oil
• shrimp
• red bell pepper
• yellow bell pepper
• red onion

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Mix fajita seasoning and olive oil together in a large bowl. Add shrimp; toss to coat.
3. 3 Lay out seasoned shrimp in a single layer on a baking sheet. Add bell peppers, red onion, and jalapeño; mix with shrimp and spread out evenly.
4. 4 Roast in the preheated oven until shrimp are opaque, 8 to 10 minutes. Transfer shrimp to a serving plate.
5. 5 Broil pepper mixture until lightly blackened, 2 to 3 minutes. Transfer to the serving plate with shrimp.

By Jen Cooks For Fun

Ingredients

• ✓ jalapeno pepper
• corn
• cream-style corn
• corn muffin mix
• sour cream
• butter
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
2. 2 Stir together whole kernel corn, cream-style corn, muffin mix, sour cream, melted butter, jalapeño peppers, and salt in a large bowl until combined. Pour batter into the prepared baking pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes.

By ALMOSTEXACTLY

Ingredients

• ✓ jalapeno pepper
• chicken breast
• butter
• onion
• cream of chicken soup
• corn tortilla
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Add chicken breasts, bring back to a boil, and cook until chicken is no longer pink in the center, about 15 minutes. Drain chicken and reserve 1 cup of chicken water. Shred chicken.
3. 3 Heat butter in a skillet over medium heat; cook and stir onion and jalapeno peppers in the melted butter until onion is softened, 5 to 10 minutes. Mix cream of chicken soup and reserved chicken water into onion mixture; stir well. Fold shredded chicken into mixture.
4. 4 Line the bottom of the prepared casserole dish with tortillas; spoon chicken mixture over tortillas. Top with another row of tortillas. Repeat layering until all the chicken mixture and tortillas are used; top with Cheddar cheese.
5. 5 Bake in the preheated oven until cheese is melted and lightly browned, about 20 minutes.

By diabetic_dude

Ingredients

• ✓ jalapeno pepper
• chicken breast
• canola oil
• tomato
• onion
• corn tortilla
• canola oil

Instructions

1. 1 Place chicken into a large saucepan with enough water to cover. Bring to a boil, and cook until chicken is tender. Remove from heat, drain, and set aside to cool.
2. 2 Heat 1 tablespoon of canola oil in a skillet over medium heat. Saute the tomatoes, jalapenos, and onions until soft. Remove the chicken meat from the bones, shred and throw it in the skillet with the tomatoes and peppers. fry for a few minutes to give the chicken some flavor.
3. 3 Heat the cup of canola oil in a clean skillet over medium-high heat. Fill each corn tortilla with about 1/4 cup of the chicken mixture, and roll into a cylinder. Fry filled tortillas in the hot oil until golden, turning once. Drain on paper, and serve hot with sour cream or salsa - or both!

By LALMANZA

Ingredients

• ✓ jalapeno pepper
• vegetable oil
• potato
• nopalito
• onion
• tomato
• salt

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add potatoes, cover, and cook, stirring occasionally, until they begin to soften, about 10 minutes. Stir in the nopalitos, onion, tomato, jalapeño, and salt. Continue to cook, stirring occasionally, until onion is soft and translucent and potatoes are tender, about 10 minutes more.

By Arianna

Ingredients

• ✓ jalapeno pepper
• beef tongue
• onion
• salt
• garlic
• tomato
• vegetable oil

Instructions

1. 1 Add tongue, 1/2 chopped onion, 3 tablespoons salt, 1 jalapeño, and garlic cloves to a large pot filled with water to cover tongue by several inches; bring to a boil over high heat. Reduce heat to medium-low; cover and simmer until very tender, 3 to 4 hours. Remove tongue from pot; allow to cool. Reserve cooking liquid. When tongue cool enough to handle, peel off tough outer skin; shred meat using two forks.
2. 2 Bring a large saucepan of water to a boil over high heat. Add whole tomatoes and remaining 2 jalapeños; boil until tender. Transfer tomatoes and jalapeños to a blender; purée until smooth.
3. 3 Heat vegetable oil in a large skillet over medium heat. Stir in remaining 1/2 chopped onion; cook until softened and translucent, about 5 minutes. Stir in shredded tongue and puréed tomato mixture; bring to a simmer, stirring occasionally, then pour in 2 cups reserved cooking liquid. Cook and stir until liquid evaporated, leaving moist, flavorful meat, about 20 minutes.

By Java_Girl

Ingredients

• ✓ jalapeno pepper
• tomatillo
• onion
• garlic
• cilantro
• salt
• pepper

Instructions

1. 1 Place tomatillos in a nonreactive saucepan with enough water to cover. Bring to a boil. Simmer until tomatillos soften and begin to burst, about 10 minutes.
2. 2 Drain tomatillos and place in a food processor or blender with onion, garlic, jalapeños, cilantro, salt, and pepper. Blend to desired consistency.

By SABRINATEE

Ingredients

• ✓ jalapeno pepper
• water
• pinto bean
• bacon
• onion
• tomato
• cilantro

Instructions

1. 1 Combine water and beans in a large pot; bring to a boil. Reduce heat; simmer for 3 hours, adding more water if necessary while beans cook.
2. 2 Cook bacon in a large skillet over medium heat until beginning to brown. Stir in onion; continue cooking until onion is tender. Stir in tomato and jalapeño; cook for 2 to 3 minutes. Off heat, stir in cilantro.
3. 3 Stir bacon-onion mixture into beans; continue cooking until beans are soft, about 1 hour.

By sheilamichael

Ingredients

• ✓ jalapeno pepper
• sweet potato
• butter
• orange juice
• cilantro
• sea salt
• black pepper
• butter
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bake sweet potatoes directly on the middle rack in the preheated oven until tender, 45 minutes to 1 hour.
3. 3 Meanwhile, place jalapeño pepper directly on the middle rack with the potatoes in the oven and bake until the skin loosens, about 20 minutes. Peel jalapeño pepper, mince, and place into a large bowl.
4. 4 Peel sweet potatoes and add to minced jalapeño pepper in the bowl. Add softened butter, orange juice, and cilantro. Mix with an electric mixer until smooth and creamy; season with salt and pepper. Transfer to a 1-quart baking dish. Drizzle with melted butter, then sprinkle the top with walnut pieces.
5. 5 Bake in the preheated oven until hot in the center, about 20 minutes.

By Terri Harnish

Ingredients

• ✓ jalapeno pepper
• roma tomato
• red onion
• cooking spray
• garlic
• cilantro
• lime
• salt

Instructions

1. 1 Preheat the air fryer to 390 degrees F (200 degrees C).
2. 2 Place tomatoes and jalapeno skin-side down into the air fryer basket, along with red onion. Lightly spray vegetables with cooking spray to help the roasting process.
3. 3 Air fry vegetables for 5 minutes. Open basket and add garlic cloves. Spray lightly with cooking spray and air fry for an additional 5 minutes.
4. 4 Transfer vegetables to a cutting board and allow to cool for 10 minutes.
5. 5 Remove skins from tomatoes and jalapeno, if desired; they should slip right off. Chop tomatoes, jalapeno, and onion into large chunks and add to the bowl of a food processor. Add garlic, cilantro, lime juice, and salt. Pulse several times until vegetables are finely chopped; do not over-process. Serve at room temperature or refrigerate to let flavors meld.

By France Cevallos

Ingredients

• ✓ jalapeno pepper
• olive oil
• onion
• garlic
• pork shoulder
• green salsa
• tomato

Instructions

1. 1 Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onion and garlic in hot oil until fragrant, about 2 minutes. Add pork and cook, stirring occasionally, until browned on all sides. Transfer pork mixture to a slow cooker and stir in salsa, tomatoes, and jalapeño peppers.
2. 2 Cover and cook on High for 3 hours. Reduce to Low and cook, 4 to 5 more hours.

By falconemomma

Ingredients

• ✓ jalapeno pepper
• tomato
• orange
• kiwi
• red onion
• avocado
• cilantro
• garlic salt

Instructions

1. 1 In a food processor, place tomato, orange, kiwis, red onion, avocado, cilantro and jalapeno chile peppers. Process using pulse setting until finely chopped but not quite smooth. Transfer to a medium bowl, and garnish with desired amount of garlic salt.

By TIM LILES

Ingredients

• ✓ jalapeno pepper
• mayonnaise
• jalapeno pepper juice
• cumin
• sugar
• paprika
• cayenne pepper
• garlic powder
• salt

Instructions

1. 1 In a blender or food processor, mix together the mayonnaise, diced jalapenos, jalapeno juice, cumin, sugar, paprika, cayenne pepper, and garlic powder. Blend until smooth and jalapeno is completely pureed, about 1 minute. Season to taste with salt, as needed.

By ALLJER

Ingredients

• ✓ jalapeno pepper
• tomato
• onion
• cilantro
• green onion
• garlic powder
• salt
• pepper

Instructions

1. 1 Prep and gather all your ingredients.
2. 2 Add tomato, onion, jalapeño pepper, cilantro and green onion in a medium bowl.
3. 3 Season with garlic powder, salt, and pepper. Stir until evenly distributed.
4. 4 Refrigerate for 30 minutes before serving.

By Paula Stotts

Ingredients

• ✓ jalapeno pepper
• garlic
• onion
• sugar
• salt
• cumin
• tomato
• green chile pepper
• tomato

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place jalapeno chile peppers on a medium baking sheet. Bake in the preheated oven 15 minutes, or until roasted. Remove from heat and chop off stems.
3. 3 Place jalapeno chile peppers, garlic, onion, white sugar, salt, ground cumin and diced tomatoes with green chile peppers in a blender or food processor. Chop using the pulse setting for a few seconds. Mix in whole peeled tomatoes. Chop using the pulse setting to attain desired consistency. Transfer to a medium bowl. Cover and chill in the refrigerator until serving.

By Kay

Ingredients

• ✓ jalapeno pepper
• butter
• onion
• garlic
• epazote leaf
• corn truffle
• sea salt
• yellow corn tortilla
• oaxaca cheese

Instructions

1. 1 Melt butter in a skillet over medium heat; stir in onion, garlic, jalapeño pepper, and epazote and cook until soft, about 5 minutes. Stir corn truffles into onion mixture; cook and stir until truffle liquid has evaporated, about 10 minutes. Season with salt and keep warm.
2. 2 Heat a large griddle or skillet over medium heat until hot. Moisten both sides of two tortillas with water and place them, stacked together, onto the hot griddle; cook until bottom tortilla is crisp, about 2 minutes. Flip stacked tortillas and cook other tortilla until crisp, about 2 minutes. Separate two tortillas; place them separately, uncooked-side down, onto the hot griddle. Cover crisp side of one tortilla with 1/5 of the Oaxaca cheese; place 1/5 of corn truffle mixture over cheese, then lay crisp side of second tortilla on top to cover truffle mix.
3. 3 Cook, turning once, until both tortillas are crisp and cheese is melted, about 3 minutes; repeat with remaining tortillas, cheese, and corn truffle mixture. Cut each quesadilla into four wedges to serve.

By gem

Ingredients

• ✓ jalapeno pepper
• ground beef
• green onion
• water
• taco seasoning mix
• yogurt
• cream of chicken soup
• mozzarella cheese
• corn tortilla

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large skillet over medium heat, cook the ground beef, green onion, and jalapeno pepper until the beef is evenly brown. Stir in water and taco seasoning. Simmer until water has evaporated.
3. 3 In a medium bowl, mix together yogurt, condensed soup, and cheese.
4. 4 Divide the meat mixture evenly between tortillas. Place a couple of tablespoons of cheese mixture over meat, and roll up. Place in a 7x11 inch baking dish. Repeat for each tortilla. Spoon remaining cheese mixture over the top of the tortillas.
5. 5 Bake in preheated oven for 20 to 30 minutes.

By Vanessa Robbins

Ingredients

• ✓ jalapeno pepper
• pinto bean
• onion
• garlic
• salt
• black pepper
• cumin
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Place beans, onion, jalapeño, garlic, salt, pepper, and cumin into a slow cooker. Pour in water; stir to combine.
3. 3 Cook on High until beans are very tender, about 8 hours; add more water as needed.
4. 4 Strain beans and reserve cooking liquid.
5. 5 Transfer beans to a large, shallow bowl. Use a potato masher to mash beans, adding reserved cooking liquid as needed to reach desired consistency.
6. 6 Enjoy!

By CHEFCLAUDE

Ingredients

• ✓ jalapeno pepper
• pinto bean
• onion
• cilantro
• garlic
• lard
• water
• salt

Instructions

1. 1 Place beans into a large pot with onion, cilantro, jalapeño pepper, garlic, and lard; add enough water to cover by 4 to 5 inches. Bring to a boil, then reduce the heat, and cook for 2 to 3 hours. Depending on the beans, it may take up to 5 hours. Add more water if necessary.
2. 2 When beans are soft, season to taste with salt.

By Amy Sterling Casil

Ingredients

• ✓ jalapeno pepper
• loquat
• red onion
• strawberry
• cilantro
• lime juice
• garlic
• salt
• black pepper

Instructions

1. 1 Combine loquats, onion, strawberries, cilantro, jalapeño, lime juice, garlic, salt, and black pepper in a bowl. Refrigerate salsa before serving, about 3 hours.

By Linda T

Ingredients

• ✓ jalapeno pepper
• flour tortilla
• chicken breast
• pinto bean
• rice
• pico de gallo
• mexican blend cheese
• avocado
• avocado ranch dressing

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place each tortilla in a non-stick tortilla bowl maker; bake for 12 minutes. Allow to cool and remove from bowl maker.
3. 3 Prepare chicken strips according to package directions.
4. 4 Prepare rice according to package directions.
5. 5 Divide chicken strips, beans and rice, and pico de gallo among the tortilla bowls. Garnish with shredded cheese, avocado slices, and jalapeno slices. Top with avocado ranch dressing.

By Uncle Ben's