Type what you have

Ingredients

• ✓ jalapeno pepper
• beef roast
• soy sauce
• brown sugar
• water

Instructions

1. 1 Heat a large skillet over medium-high heat. Add beef roast and cook until browned, 2 to 3 minutes per side.
2. 2 Transfer roast to a slow cooker. Add jalapenos. Mix soy sauce, brown sugar, and water together in a bowl; pour over roast.
3. 3 Cook roast on Low, turning once or twice, until tender, about 8 hours.

By kris

Ingredients

• ✓ jalapeno pepper
• chicken wing
• white vinegar
• water
• bay leaf
• black peppercorn
• onion
• soy sauce
• garlic

Instructions

1. 1 Bring a large pot of water to a boil. Add wings and boil for 5 to 8 minutes. Drain in a colander, run under warm water, then return to the dry pot. Add vinegar, water, bay leaves, peppercorns, onion, and jalapeños. Bring to a simmer, then simmer over low heat for 20 minutes.
2. 2 Add soy sauce and simmer for another 10 to 15 minutes, or until the sauce has reduced by half. Transfer wings to a colander and set aside. Add whole garlic cloves to the liquid in the pan; simmer until the sauce has a syrupy consistency and the jalapeños have burst open, releasing all of their seeds into the reduction.
3. 3 Heat a large nonstick skillet over medium heat. Add chicken wings and minced garlic. Cook and stir until garlic is tender and wings have browned, about 10 minutes. Return wings to the sauce to coat before serving.

By Ley Ann Van

Ingredients

• ✓ jalapeno pepper
• chicken thigh
• brown sugar
• water
• fish sauce
• green onion
• soy sauce
• garlic
• olive oil

Instructions

1. 1 Mix brown sugar, water, fish sauce, green onion, jalapeno pepper, soy sauce, and garlic together in a bowl.
2. 2 Heat olive oil in a skillet over high heat. Add chicken and brown on all sides, about 3 minutes per side.
3. 3 Pour 1/3 brown sugar mixture into the skillet. Cook on high heat until thickened and caramelized but not blackened, about 5 minutes. Add remaining mixture; simmer until chicken is no longer pink in the center and the juices run clear, about 5 to 7 minutes more. Remove from heat, cover, and let sit to thicken further, about 5 minutes.

By MelanieDawn

Ingredients

• ✓ jalapeno pepper
• vegetable oil
• chicken
• onion
• garlic
• coconut milk
• white sugar
• rice vinegar
• salt
• turmeric
• thai basil

Instructions

1. 1 Heat vegetable oil in a skillet over medium-high heat. Saute chicken, onion, and garlic in the hot oil until chicken is no longer pink, about 6 minutes.
2. 2 Combine coconut milk, sugar, diced jalapenos, rice vinegar, salt, and turmeric in a bowl.
3. 3 Reduce heat to medium and pour coconut mixture into the pan with the chicken. Bring to a simmer, reduce heat to low, and cook until chicken is cooked through and sauce has thickened, about 6 minutes. Remove from heat and stir in basil.

By Chef Mo

Ingredients

• ✓ jalapeno pepper
• soy sauce
• lime juice
• sunflower oil
• garlic
• ginger root
• coriander
• brown sugar
• lime zest
• chicken breast
• cornstarch
• water

Instructions

1. 1 Whisk the soy sauce, lime juice, sunflower oil, jalapeno pepper, garlic, ginger, coriander, brown sugar, and lime zest together in a bowl until the sugar dissolves. Place the chicken into a resealable plastic bag, and pour the marinade overtop. Mix to coat chicken, then seal bag, and refrigerate at least 2 hours.
2. 2 Heat a large, nonstick skillet over medium-high heat. Remove the chicken from the marinade, and shake off excess. Place into skillet, skin-side down, and cook until the skin crisps, about 4 minutes. Turn chicken over, and continue cooking on the other side until no longer pink in the center. Once done, remove the chicken and keep warm. Pour the remaining marinade into a skillet. Dissolve cornstarch in water, and stir into the sauce until thickened and clear. Bring the mixture to a boil, reduce heat to medium-low, and simmer 5 minutes. Serve chicken with sauce.

By simpson

Ingredients

• ✓ jalapeno pepper
• vegetable oil
• onion
• red bell pepper
• coconut milk
• red curry paste
• brown sugar
• fish sauce
• cornstarch
• water
• shrimp
• thai basil
• lime

Instructions

1. 1 Heat oil in a large pan over medium-high heat. Add onion, bell pepper, and jalapeno and cook until softened, 4 to 5 minutes. Use a slotted spoon to transfer veggies to a bowl and set aside.
2. 2 Reduce heat to medium and add coconut milk, curry paste, brown sugar, and fish sauce to the pan. Whisk together and bring to a gentle boil.
3. 3 Combine cornstarch and water in a small bowl; whisk to dissolve. Add to sauce and simmer, stirring occasionally, until thickened, about 5 minutes.
4. 4 Pat shrimp dry and add to the sauce along with the cooked veggies. Allow curry to simmer gently, stirring occasionally, until shrimp are cooked through and opaque, 3 to 5 minutes. Top with Thai basil and serve with lime wedges.

By Lt470

Ingredients

• ✓ jalapeno pepper
• long-grain rice
• water
• tuna
• olive oil
• red bell pepper
• green onion
• rice vinegar
• lemon
• soy sauce
• sriracha hot sauce
• sesame oil
• korean red pepper flakes
• green onion

Instructions

1. 1 Gather the ingredients.
2. 2 Pour rice into a heavy pot and add water; swirl to allow rice to settle. Bring to a simmer over medium-high heat; do not stir. Reduce heat to low, cover, and continue to simmer for 15 minutes.
3. 3 While rice is cooking, place tuna into a large mixing bowl and break up with your hands or a fork. Toss in red bell pepper, jalapeno, 1/4 cup green onions, rice vinegar, lemon juice, soy sauce, Sriracha, and sesame oil. Mix with a fork until thoroughly combined. Turn off heat and let rice sit, covered, for 10 minutes.
4. 4 Fluff rice with a fork to separate the grains and break up any large clumps; transfer into the mixing bowl. Mix thoroughly with a spoon until all the ingredients are evenly incorporated. Taste and adjust seasoning if needed. Serve warm, at room temperature, or cold like a rice salad, topped with red pepper flakes and 1 teaspoon green onion.

By John Mitzewich

Ingredients

• ✓ jalapeno pepper
• brown sugar
• water
• fish sauce
• rice vinegar
• garlic
• soy sauce
• ginger
• vegetable oil
• chicken thigh
• peanut
• green onion
• cilantro

Instructions

1. 1 Whisk brown sugar, water, fish sauce, rice wine vinegar, garlic, soy sauce, and ginger together in a bowl until brown sugar completely dissolved, about 1 minute; set aside.
2. 2 Heat oil in a skillet over high heat; add chicken.
3. 3 Pour 1/3 cup brown sugar mixture over chicken; cook and stir until mixture has a syrup-like consistency, 6 to 7 minutes.
4. 4 Pour in remaining brown sugar mixture; cook until chicken tender and no longer pink inside, about 5 minutes.
5. 5 Stir in in peanuts, green onions, and jalapeños; cook until warmed through, 2 to 3 minutes.
6. 6 Garnish with cilantro and serve.

By John Mitzewich

Ingredients

• ✓ jalapeno pepper
• beef
• salt
• onion
• garlic
• coconut milk
• beef broth
• red curry paste
• lime juice
• peanut oil
• brown sugar
• water
• jasmine rice
• spinach
• basil

Instructions

1. 1 Heat a large skillet over medium-high heat. Add beef; cook and stir until browned, about 2 minutes per side. Drain excess grease. Transfer beef to a 4-quart slow cooker and sprinkle with salt.
2. 2 Cook onions and garlic in the same skillet over medium-high heat until tender, about 5 minutes. Add to the slow cooker.
3. 3 Stir coconut milk, beef broth, red curry paste, jalapeños, lime juice, peanut oil, and brown sugar into the slow cooker until well combined.
4. 4 Cover slow cooker. Cook on Low until flavors combine, 6 to 10 hours.
5. 5 Bring water and rice to a boil in a large saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water is absorbed, 20 to 25 minutes.
6. 6 Meanwhile, stir spinach into the slow cooker; cook until wilted, about 15 minutes.
7. 7 Serve beef mixture over rice; garnish with basil leaves.

By Sapper26

Ingredients

• ✓ jalapeno pepper
• ground beef
• soy sauce
• fish sauce
• black pepper
• five-spice powder
• mayonnaise
• hoisin sauce
• sriracha
• sandwich roll
• carrot
• daikon radish
• rice vinegar
• cucumber
• cilantro

Instructions

1. 1 Gather all your ingredients.
2. 2 Combine beef, fish sauce, soy sauce, freshly ground black pepper, and 5-spice powder in a bowl, and mix until evenly combined. Cover with plastic wrap and refrigerate until chilled.
3. 3 Mix mayonnaise, hoisin, and Sriracha together in a small bowl for sauce. Keep chilled until needed. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
4. 4 Cut open rolls, remove about 1/2 of the inside crumb, and place on the prepared baking sheet.
5. 5 Bake rolls in the preheated oven until toasted, 5 to 10 minutes.
6. 6 Meanwhile, using damp hands, shape beef mixture into two burger patties sized to match your rolls or buns. Keep in the refrigerator until needed.
7. 7 Combine carrots and daikon radish in a bowl. Add rice vinegar and toss to coat. Refrigerate until needed.
8. 8 Preheat a charcoal grill to high heat.
9. 9 Cook burgers over the hot coals until desired doneness is reached and they spring back to the touch, turning as needed, about 4 minutes per side for medium-rare. An instant-read thermometer inserted into the centers should read at least 145 degrees F (63 degrees C).
10. 10 Slather toasted buns with mayo mixture. Place cucumbers and jalapeno slices on bottom of rolls, and top with cooked burgers. Top with carrot-radish mixture and cilantro.
11. 11 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ jalapeno pepper
• olive oil
• ground beef
• onion
• garlic
• green bell pepper
• red bell pepper
• carrot
• broccoli
• apple cider vinegar
• white sugar
• worcestershire sauce
• soy sauce
• salt
• black pepper
• green bean

Instructions

1. 1 Heat the oil in a large pot over medium-high heat. Cook the ground beef in the hot oil until completely browned, 5 to 7 minutes. Add the onion, garlic, jalapeno pepper, green bell pepper, red bell pepper, carrots, broccoli, apple cider vinegar, sugar, Worcestershire sauce, soy sauce, salt, and pepper to the pot. Reduce heat to medium-low; simmer, stirring occasionally, until the vegetables are just losing their crispness, about 20 minutes. Stir in green beans about 5 minutes before serving.

By lhale0809

Ingredients

• ✓ jalapeno pepper
• olive oil
• red curry paste
• shrimp
• coconut milk
• leek
• onion
• bamboo shoot
• sugar
• fish sauce
• green bean
• red bell pepper
• green bell pepper
• scallion
• pineapple chunk
• jasmine rice

Instructions

1. 1 Heat oil in a large skillet over medium heat; cook and stir curry paste until fragrant, about 2 minutes. Stir shrimp into paste and cook for 3 minutes. Transfer shrimp to a plate, scraping as much paste back into the skillet as possible.
2. 2 Pour coconut milk into the curry paste. Add leeks, onion, bamboo shoots, sugar, and fish sauce; bring to a boil. Add green beans, red bell pepper, green bell pepper, scallions, and jalapeno pepper and simmer until vegetables are tender, 10 to 15 minutes. Add shrimp and pineapple; cook and stir until shrimp are pink and cooked through, about 5 minutes more. Serve curry over cooked rice.

By Deb Brown

Ingredients

• ✓ jalapeno pepper
• orange juice
• brown sugar
• rice vinegar
• fish sauce
• soy sauce
• ginger root
• red pepper flakes
• chicken thigh
• green onion
• garlic
• orange zest
• red bell pepper
• sugar snap pea
• cilantro leaves

Instructions

1. 1 Whisk together orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and red pepper flakes in a large bowl.
2. 2 Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
3. 3 Drain chicken thoroughly in a colander, reserving marinade.
4. 4 Heat a large nonstick skillet over high heat. Cook and stir chicken in the hot skillet for 2 minutes; spoon out any excess liquid. Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
5. 5 Stir in white portions of green onions, garlic, and orange zest; cook and stir for 2 to 3 minutes. Pour in 1/2 of the reserved marinade; discard remaining marinade. Simmer until reduced and thickened, 3 to 4 minutes.
6. 6 Stir in bell pepper, sugar snap peas, and jalapeño pepper; cook and stir until vegetables are warmed, about 2 minutes. Stir in green portions of green onions; cook and stir 1 minute.
7. 7 Remove from heat. Garnish with cilantro and serve.

By John Mitzewich

Ingredients

• ✓ jalapeno pepper
• cilantro
• red bell pepper
• snow pea
• ramen noodle
• basil
• brown sugar
• fish sauce
• soy sauce
• green curry paste
• chicken stock
• coconut milk
• rotisserie chicken
• lime
• ginger
• garlic
• vegetable oil

Instructions

1. 1 Heat oil in a large pot over medium heat. Add jalapeño, garlic, ginger, and lime zest; cook and stir for 1 minute. Add shredded chicken and stir until well blended, about 30 more seconds.
2. 2 Add coconut milk, chicken stock, curry paste, soy sauce, fish sauce, brown sugar, and basil; stir well. Bring to a simmer, stirring occasionally.
3. 3 Add ramen noodles, snow peas, and bell pepper; cook until noodles are al dente and the vegetables are crisp-tender, 3 to 5 minutes.
4. 4 Serve hot garnished with cilantro.

By fabeveryday

Ingredients

• ✓ jalapeno pepper
• bean sprout
• rice noodle
• soy sauce
• fish sauce
• bay leaf
• white sugar
• garlic
• onion
• water
• cardamom pod
• clove
• coriander seed
• fennel seed
• cinnamon stick
• star anise
• ginger
• beef oxtail
• beef shank
• vegetable oil

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Add beef shanks, oxtail pieces, and ginger; cook, turning occasionally, until browned, 3 to 5 minutes per side. Add star anise, cinnamon stick, fennel seeds, coriander seeds, cloves, and cardamom pod; sauté until fragrant, about 30 seconds.
2. 2 Add water, onion, garlic, white sugar, and bay leaf to beef mixture; bring to a boil, reduce heat to low, and simmer until broth is flavorful and meat is falling off the bone, 5 to 6 hours. Remove meat and reserve. Strain broth into a pot; discard strained spices and vegetables.
3. 3 Chop beef shank and oxtail meat; add to broth. Stir in fish sauce and soy sauce; bring to a simmer. Reduce heat to low; keep warm.
4. 4 Place noodles in a large bowl; cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain and rinse in cold water.
5. 5 Place a handful of bean sprouts in the bottom of a large soup bowl. Top with a large handful rice noodles and a few jalapeño slices. Ladle broth into bowl to cover noodles.

By John Mitzewich

Ingredients

• ✓ jalapeno pepper
• cilantro
• water
• chicken stock
• bay leaf
• lime
• white rice
• turmeric
• salt
• tomato
• onion
• garlic
• olive oil
• chicken breast
• pepper
• salt
• basil
• garlic
• olive oil

Instructions

1. 1 Mix olive oil, garlic, basil, salt, and pepper in a small bowl. Toss chicken in marinade, cover and refrigerate overnight.
2. 2 Heat 1 tablespoon of olive oil in a small saucepan over medium-high heat; cook chicken and set aside. Heat remaining 1 tablespoon of olive oil, and cook garlic and onion until translucent. Stir in jalapeno, chopped tomatoes, salt, and turmeric; cook for 2 minutes to soften tomato. Stir in the rice, mixing thoroughly. Stir in half of the lime juice, bay leaves, chicken stock, water, and cooked chicken. Bring to a boil, reduce heat to low, then cover and simmer 25 minutes, stirring occasionally until the rice has cooked. Remove from heat, discard the bay leaves; stir in the remaining lime juice and cilantro.

By Shaheen P

Ingredients

• ✓ jalapeno pepper
• sesame seed
• green onion
• olive oil
• yellow mustard
• garlic
• sesame oil
• sugar
• honey
• soy sauce
• red pepper flake
• onion
• asian pear
• black pepper
• sugar
• honey
• rice wine
• soy sauce
• chicken breast

Instructions

1. 1 Combine chicken, 2 tablespoons soy sauce, rice wine, 1 tablespoon honey, 1 tablespoon sugar, and black pepper in a large bowl. Marinate in the refrigerator for 30 minutes.
2. 2 Combine Asian pear, onion, jalapeno peppers, red pepper flakes, 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon sugar, sesame oil, garlic, and mustard in a blender; puree into a smooth sauce.
3. 3 Heat olive oil in a large skillet over medium heat. Add chicken; cook until browned, about 5 minutes. Increase heat to medium-high; pour in sauce. Cook until flavors combine, 3 to 4 minutes. Garnish with green onion and sesame seeds.

By sungjee

Ingredients

• ✓ jalapeno pepper
• butter
• salt
• cayenne pepper
• coriander
• black pepper
• turmeric
• basil
• curry powder
• ginger
• garlic
• rice
• soy sauce
• almond
• red bell pepper
• celery
• onion
• carrot
• zucchini
• vegetable oil

Instructions

1. 1 Heat oil in a large skillet or wok over medium-high heat. Add zucchini, carrot, onion, celery, bell pepper, jalapeño, and almonds; sauté until zucchini is slightly soft, about 5 minutes.
2. 2 Add 1 tablespoon soy sauce and sauté for a few seconds. Add cooked rice, garlic, remaining 1 tablespoon soy sauce, ginger, curry powder, basil, turmeric, black pepper, coriander, cayenne, and salt. Sauté until rice is heated through and takes on a nice toasty texture, about 5 minutes.
3. 3 Remove from heat and stir in butter. Cover and let sit for about 3 minutes before serving.

By genalynne

Ingredients

• ✓ jalapeno pepper
• cilantro
• green onion
• egg
• ramen noodle
• chicken breast
• baby bok choy
• water
• chicken broth
• sriracha sauce
• fish sauce
• mirin
• oyster sauce
• soy sauce
• rice vinegar
• ginger
• garlic
• onion
• vegetable oil

Instructions

1. 1 Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add onion and sauté until starting to soften, about 5 minutes. Add garlic and ginger; cook about 30 seconds more. Add rice vinegar, soy sauce, oyster sauce, mirin, fish sauce, and Sriracha sauce; stir to combine. Add chicken broth and water and bring to a boil. Reduce the heat and simmer for about 5 minutes. Stir in bok choy and chicken; simmer gently until bok choy is just tender, about 2 minutes. Cover and keep warm.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Add ramen noodles and return to a boil. Cook, uncovered and stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain noodles and drizzle with remaining 1 tablespoon oil to prevent sticking.
3. 3 While the ramen is cooking, fill a pot with enough water to cover the eggs and bring to a boil. Gently lower eggs into the boiling water and cook until yolks are barely set, about 7 minutes.
4. 4 Fill a large bowl with ice water. Transfer eggs to the ice bath to stop the cooking process; let sit about 3 minutes. Drain eggs, carefully peel away the shells, and slice in half.
5. 5 Divide ramen between four bowls. Add broth, then top with jalapeño, green onions, cilantro, and soft boiled egg halves. Serve immediately.

By Tonja Engen

Ingredients

• ✓ jalapeno pepper
• bean sprout
• long-grain rice
• mint
• cilantro
• shrimp
• green bell pepper
• red bell pepper
• yellow bell pepper
• cherry tomato
• sugar snap pea
• onion
• black peppercorn
• garlic
• olive oil
• cornstarch
• red pepper flakes
• fish sauce
• brown sugar
• soy sauce
• lemon juice

Instructions

1. 1 Bring lemon juice, soy sauce, brown sugar, fish sauce, red pepper flakes, and cornstarch to a simmer in a saucepan over medium heat until sauce is thickened, 3 to 5 minutes.
2. 2 Heat 2 tablespoons olive oil in a non-stick skillet over medium heat. Add garlic, jalapeno peppers, and peppercorns; cook and stir until fragrant, 1 to 2 minutes. Add remaining olive oil, onions, snap peas, cherry tomatoes, yellow bell pepper, red bell pepper, and green bell pepper; cook and stir until peppers are tender, about 8 minutes. Add shrimp, cilantro, and mint; cook and stir until shrimp is bright pink on the outside and the meat is opaque, 2 to 3 minutes.
3. 3 Place shrimp mixture on a serving platter with rice and bean sprouts; pour sauce on top.

By Mark Whitnell

Ingredients

• ✓ jalapeno pepper
• paprika
• turmeric
• salt
• lime
• lemon
• white sugar
• soy sauce
• rice vinegar
• olive oil
• garlic
• ginger root
• cilantro
• basil
• cucumber
• green onion
• red onion
• red bell pepper
• romaine lettuce
• olive oil
• rice noodle

Instructions

1. 1 Fill a bowl with boiling water; add rice noodles. Cover bowl and let sit until noodles are softened, about 10 minutes. Drain. Add 1 tablespoon olive oil and toss to coat.
2. 2 Mix romaine lettuce, red bell pepper, red onion, green onions, cucumber, basil, cilantro, ginger root, jalapeno pepper, and garlic with rice noodles.
3. 3 Whisk 1/3 cup olive oil, rice vinegar, soy sauce, white sugar, lemon juice, lime juice, salt, turmeric, and paprika together in a bowl; pour over rice noodle mixture and toss to coat.

By christinadavis

Ingredients

• ✓ jalapeno pepper
• black pepper
• salt
• thai basil
• eggplant
• sweet potato
• brown sugar
• fish sauce
• lime juice
• red curry powder
• ginger
• onion
• vegetable oil
• green onion
• cilantro
• garlic
• water
• coconut milk
• vegetable oil
• salt
• chicken leg

Instructions

1. 1 Season chicken legs with salt on all sides.
2. 2 Heat 1 tablespoon vegetable oil in skillet over medium heat; place chicken legs in the pan and cook until golden brown on each side, about 4 minutes per side. Remove chicken from skillet and set aside.
3. 3 Place coconut milk, water, garlic, jalapeno peppers, cilantro, and green onion into a blender. Cover and puree until smooth. Set aside.
4. 4 Heat 1 tablespoon vegetable oil in a Dutch oven over medium-high heat. Stir in sliced onion and ginger; cook until sizzling, 1 to 2 minutes.
5. 5 Sprinkle red curry powder over onions and ginger; cook, stirring constantly, until fragrant and lightly toasted, about 1 minute.
6. 6 Place chicken legs in a single layer on top of onions and ginger. Pour pureed coconut mixture, lime juice, fish sauce, and brown sugar over the chicken.
7. 7 Bring mixture to a boil and reduce heat to low. Cover and simmer, skimming off any fat, until chicken legs are tender, about 45 minutes. Remove chicken from the Dutch oven.
8. 8 Stir potatoes into coconut milk mixture, increase heat to medium-high and bring to a boil. Stir in eggplant; cook until potatoes and eggplant are tender, about 20 minutes.
9. 9 Stir basil into coconut milk mixture; season with salt and pepper to taste.
10. 10 Return chicken to coconut milk mixture; reduce heat to medium-low and simmer until chicken is heated through, about 5 minutes.

By John Mitzewich

Ingredients

• ✓ jalapeno pepper
• lime
• chile-garlic sauce
• sesame seed
• cilantro
• swiss cheese
• hoagie bun
• cabbage
• black pepper
• salt
• red bell pepper
• onion
• olive oil
• chicken breast
• brown sugar
• chili oil
• sesame oil
• ginger
• garlic
• mint
• pineapple juice
• cilantro
• ponzu sauce

Instructions

1. 1 Preheat oven to 500 degrees F (260 degrees C).
2. 2 Combine ponzu sauce, 1 cup cilantro, pineapple juice, mint leaves, garlic, fresh ginger, sesame oil, chili oil, and brown sugar together in a large bowl. Add chicken and toss to coat.
3. 3 Remove chicken from ponzu sauce mixture, reserving marinade. Heat large pot or Dutch oven over medium-high heat. Add chicken and cook, stirring frequently, until browned, about 5 minutes. Stir in olive oil, onion, red bell pepper, jalapeno pepper, salt, and black pepper. Cook and stir until onion has softened and turned translucent, about 5 minutes.
4. 4 Pour reserved marinade into chicken mixture and bring to a boil. Stir in cabbage and cook until slightly wilted, 4 to 5 minutes.
5. 5 Using a slotted spoon, transfer chicken mixture into toasted hoagie buns and top each sandwich with 3 slices Swiss cheese.
6. 6 Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and buns are toasted, about 5 minutes. Garnish each sandwich with 2 tablespoons cilantro, 1/4 of the sesame seeds, and 1/4 of the chile-garlic sauce. Serve with lime wedges.

By Allrecipes

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
• 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
• 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
• green onion
• ginger root
• garlic
• sesame oil
• sesame seed

Instructions

1. 1 Heat a small nonstick skillet over medium-high heat and pour in toasted sesame oil. Immediately add green onion, jalapeno, and ginger; be careful of the fumes. Stir-fry for 20 to 30 seconds. Add garlic and sesame seeds and stir-fry until there is some char and the jalapeno slices are slightly wilted, 20 to 30 seconds more. Transfer to a heat-safe serving dish.

By Jonathan

Ingredients

• ✓ jalapeno pepper
• garlic
• onion
• ground beef
• pepperjack cheese
• hamburger bun

Instructions

1. 1 Preheat grill for high heat.
2. 2 Mix jalapeno pepper, garlic, onion, and ground beef in a medium bowl. Form into four patties.
3. 3 Brush grill grate with oil. Grill hamburger patties 5 minutes per side, or until well done. Top with pepperjack cheese, and serve on buns.

By Steve

Ingredients

• ✓ jalapeno pepper
• corn
• cream cheese
• evaporated milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x9 inch casserole dish with cooking spray.
2. 2 In a mixing bowl, combine cream cheese and milk until smooth. Stir in corn and jalapeno peppers. Transfer mixture to the prepared dish and cover with a lid or foil.
3. 3 Bake in a preheated 350 degrees F (175 degrees C) oven for 40 to 50 minutes.

By Susie T

Ingredients

• ✓ jalapeno pepper
• lime juice
• garlic
• oregano
• salt
• black pepper
• top sirloin steak

Instructions

1. 1 Combine jalapeños, lime juice, garlic, oregano, salt, and pepper in a blender. Blend until smooth.
2. 2 Place steak in a shallow pan or large resealable plastic bag. Pour jalapeño marinade over steak and turn to coat. Cover the pan or seal the bag; marinate in the refrigerator for 8 hours to overnight.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Remove steak from marinade and cook on the preheated grill to desired doneness, about 5 minutes per side. Discard marinade.

By Sara B