Type what you have

Ingredients

• ✓ jalapeno pepper
• bacon
• onion
• black bean
• coconut water
• white cooking wine
• cumin
• bay leaf

Instructions

1. 1 Cook and stir bacon, onion, and jalapeno over medium heat in a medium-sized soup pot until bacon begins to brown and is mostly cooked through, about 5 minutes. Stir in black beans, coconut water, white cooking wine, cumin, and bay leaf. Cover and cook over medium heat until thickened, about 1 hour.

By Shawn T

Ingredients

• ✓ jalapeno pepper
• mango
• pineapple
• papaya
• red onion
• lime juice
• olive oil
• salt
• mint

Instructions

1. 1 Toss mango, pineapple, papaya, red onion, and jalapeño together in a large bowl until well combined; stir in lime juice and olive oil. Season with salt; stir to combine. Sprinkle with mint before serving.

By sweethunibabi

Ingredients

• ✓ jalapeno pepper
• shrimp
• pineapple slice
• red bell pepper
• red onion
• olive oil
• jerk seasoning
• cilantro
• brown rice
• lime

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line two 10x15-inch baking pans with foil.
2. 2 Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp and pat dry.
3. 3 Gently toss shrimp together with pineapple, bell peppers, red onion, jalapeño, oil, and jerk seasoning in a large bowl. Divide mixture between the prepared pans.
4. 4 Roast in the preheated oven until shrimp are opaque, about 15 minutes.
5. 5 Sprinkle with cilantro and serve with brown rice and lime wedges.

By Jamie

Ingredients

• ✓ jalapeno pepper
• sweet potato
• canola oil
• green onion
• garlic
• brown sugar
• allspice
• salt
• pepper
• canola oil

Instructions

1. 1 Place the sweet potatoes in a pan, and fill with enough water to cover. Bring to a boil, and cook until potatoes are easily pierced with fork, about 10 minutes. Drain, place the potatoes in a mixing bowl, and mash.
2. 2 Meanwhile, heat 1 tablespoon canola oil in a skillet over medium-high heat. Stir in the jalapeno pepper, green onions, and garlic. Cook and stir until the vegetables are soft, about 5 minutes. Stir the vegetables, brown sugar, and allspice into the mashed sweet potatoes. Season to taste with salt and pepper.
3. 3 Form the sweet potato mixture into 12 slightly flattened cakes about 2 to 2 1/2 inches in diameter using your hands or large spoons. Place on a plate.
4. 4 Heat 1/4 cup canola oil in a skillet over medium-high heat. Place the sweet potato cakes in the skillet, four at a time, and cook, turning once, until golden brown on each side, 6 to 8 minutes. Add more oil if needed.

By Shannon

Ingredients

• ✓ jalapeno pepper
• green onion
• orange juice
• ginger root
• lime juice
• soy sauce
• garlic
• allspice
• cinnamon
• clove
• chicken thigh

Instructions

1. 1 Combine green onion, orange juice, ginger, jalapeno, lime juice, soy sauce, garlic, allspice, cinnamon, and cloves in resealable container. Seal and shake to combine. Add chicken and coat; marinate for 8 hours.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken; reserve marinade.
3. 3 Cook chicken on the preheated grill until no longer pink in the center and juices run clear, turning halfway through, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 170 degrees F (77 degrees C).
4. 4 Meanwhile, bring reserved marinade to a boil in a small saucepan. Reduce heat; simmer, uncovered, until slightly thickened, about 5 minutes. Drizzle over cooked chicken.

By Cathy Anderson

Ingredients

• ✓ jalapeno pepper
• green onion
• onion
• soy sauce
• white vinegar
• vegetable oil
• brown sugar
• thyme
• clove
• nutmeg
• allspice
• chicken breast
• lime wedge

Instructions

1. 1 Gather all ingredients.
2. 2 Combine green onions, onion, chile pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg, and allspice in a food processor or blender; process for about 15 seconds.
3. 3 Place the chicken in a medium bowl, and coat with the marinade. Cover and refrigerate for 4 to 6 hours, or overnight.
4. 4 Preheat grill for high heat. Lightly oil grill grate. Cook chicken breasts on the prepared grill until no longer pink in the center and the juices run clear, about 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Transfer chicken to a platter and serve with lime wedges.

By KIBADA22

Ingredients

• ✓ jalapeno pepper
• chicken breast
• teriyaki marinade sauce
• tomato
• onion
• cilantro
• dijon mustard
• honey
• white sugar
• vegetable oil
• cider vinegar
• lime juice
• salad green
• pineapple chunk
• corn tortilla chip

Instructions

1. 1 Place chicken in a bowl and cover with teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator.
2. 2 In a small bowl mix tomatoes, onion, jalapeño pepper, and cilantro. Cover salsa and refrigerate.
3. 3 In a small bowl mix mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing and refrigerate.
4. 4 Preheat the grill for high heat.
5. 5 Lightly oil the grill grate. Place chicken on the grill and discard marinade. Cook for 6 to 8 minutes on each side, or until juices run clear.
6. 6 Arrange mixed salad greens on plates. Spoon some salsa over each salad and sprinkle with 1/4 of the pineapple chunks. Break tortilla chips into large chunks and sprinkle over salads. Lay some grilled chicken strips on each salad. Finally, drizzle dressing over each salad and serve.

By Marcy Dzurisin

Ingredients

• ✓ jalapeno pepper
• ghee
• onion
• garlic
• ginger
• curry powder
• thyme
• salt
• black pepper
• chicken broth
• chicken thigh
• potato
• carrot
• basmati rice

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat ghee. Add onion and cook until starting to turn clear, 2 to 3 minutes. Add garlic and ginger and cook, stirring, until garlic is fragrant, about 1 minute. Stir in Jamaican curry powder, jalapeno, thyme, salt, and pepper until well combined.
2. 2 Pour in 1/4 cup of chicken broth, scraping off the browned bits from the bottom of the inner pot. Add chicken pieces, potatoes, and carrots; stir until well coated with the spices and seasonings. Pour in remaining chicken broth. Close and lock the lid.
3. 3 Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Serve over steamed rice.

By Bibi

Ingredients

• ✓ jalapeno pepper
• vegetable oil
• celery
• carrot
• onion
• green bell pepper
• garlic
• tomato paste
• clam juice
• potato
• tomato
• worcestershire sauce
• black pepper
• bay leaf
• red snapper fillet

Instructions

1. 1 Heat oil in a large soup pot over medium heat. Add celery, carrots, onion, green pepper, and garlic; sauté about 8 minutes.
2. 2 Stir in tomato paste, and cook for 1 minute. Add clam juice, potatoes, canned tomatoes with juice, Worcestershire sauce, jalapeño pepper, bay leaf, and ground black pepper. Simmer until potatoes are tender, stirring about every 30 minutes.
3. 3 Add fish. Simmer until snapper is easily flaked with fork, about 10 minutes.

By Star Pooley

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

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
• red snapper fillet
• salad dressing
• cooking spray
• lemon

Instructions

1. 1 Place snapper fillets in a glass baking dish and pour Italian dressing over top. Gently turn fish to evenly coat. Cover the dish with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
2. 2 Preheat an outdoor grill for medium heat. Make a tray with aluminum foil and spray with cooking spray.
3. 3 Remove fish from the dressing and place on the foil tray. Place lemon slices and jalapenos on top. Discard any remaining dressing.
4. 4 Place the tray on the preheated grill and cook until fish begins to turn a nice, light color and flakes easily with a fork, 5 to 6 minutes per side.

By brandy

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
• onion
• garlic
• ground turkey
• taco seasoning
• green bell pepper
• flour tortilla

Instructions

1. 1 Place onions, jalapeno, and garlic in a grill pan over medium heat; cook and stir until fragrant, about 3 minutes. Stir in ground turkey, taco seasoning, and green bell pepper. Cook and stir until turkey is completely cooked through, 20 to 30 minutes. Divide turkey mixture among the tortillas.

By Pegah Motaleb

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
• ground pork
• cheddar cheese
• taco seasoning
• coriander
• hamburger bun

Instructions

1. 1 Combine ground pork, Cheddar cheese, jalapeno, taco seasoning, and coriander in a large bowl. Using your hands, mix well until evenly combined. Form into 4 patties.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Grill patties for 4 minutes. Flip and grill for 3 minutes more. Remove from grill and let rest for 5 minutes. Serve on buns.

By Soup Loving Nicole

Ingredients

• ✓ jalapeno pepper
• vegetable broth
• arborio rice
• vegetable oil
• plain greek yogurt
• pepper jack cheese

Instructions

1. 1 Heat vegetable broth in a pot over medium-high heat until boiling; reduce heat to a simmer.
2. 2 Heat a heavy-bottomed pot over medium heat. Add rice and begin to toast, flipping it to ensure it toasts evenly. Continue until rice becomes golden and fragrant, about 10 minutes. Do not burn.
3. 3 Remove rice from the pot. Add jalapeno and vegetable oil. Saute over medium heat until softened, about 8 minutes. Add toasted rice and stir to absorb the jalapeno flavor.
4. 4 Stir 1/2 cup heated broth into the rice mixture until broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring continuously, until liquid is absorbed and rice has doubled in size. Add Greek yogurt. Mix well until melted and incorporated, adding more broth as necessary until rice is al dente.
5. 5 Turn off heat and add pepper Jack cheese, saving 1 to 2 teaspoons as garnish. Wait until starches settle, about 2 minutes. Distribute evenly between 4 plates. Top with reserved pepper Jack cheese. Serve hot.

By Buckwheat Queen

Ingredients

• ✓ jalapeno pepper
• corn kernel
• tomato
• lime juice
• cilantro
• garlic
• salt

Instructions

1. 1 Mix corn kernels, tomato, jalapeno pepper, lime juice, cilantro, garlic, and salt together in a bowl. Cover and let stand until flavors blend, about 15 minutes.

By MYMOMSTHEBESTCOOK

Ingredients

• ✓ jalapeno pepper
• water
• monterey jack cheese
• salt
• bread flour
• white sugar
• active dry yeast

Instructions

1. 1 Place water, Monterey Jack cheese, jalapeño peppers, salt, flour, sugar, and yeast into a bread machine in the order listed, or follow the order recommended by your manufacturer if different.
2. 2 Select Regular Basic Bread cycle.
3. 3 Remove loaf from the machine after the cycle is done.

By Nicole Cassidy

Ingredients

• ✓ jalapeno pepper
• chicken breast
• pork sausage
• onion
• garlic
• cajun seasoning
• bacon

Instructions

1. 1 Slit open each chicken breast. Cut each sausage link in half lengthways, then cut to the length of the chicken breast. Place a halved sausage link inside each chicken breast, then add jalapeno peppers to taste, onion and garlic and seal the chicken with toothpicks.
2. 2 Season the outside of each chicken breast with Cajun spices/seasoning. Wrap each breast with 2 slices of bacon and secure with toothpicks. Place on a barbecue grill over medium coals and grill until done, about 30 minutes each side. Enjoy!

By CYNTHIA2

Ingredients

• ✓ jalapeno pepper
• water
• salt
• white sugar
• cheddar cheese
• bread flour
• active dry yeast

Instructions

1. 1 Add ingredients according to the bread machine manufacturer's directions.
2. 2 Set your machine on regular basic bread. I used setting 1 and it turned out great. Hope you like this one!!!

By Renee

Ingredients

• ✓ jalapeno pepper
• ground beef
• dark beer
• serrano pepper
• butter
• monterey jack cheese

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Mix ground beef, beer, serrano pepper, and butter together in a bowl; form into 4 patties.
3. 3 Cook the burgers on the preheated grill for 5 minutes. Flip and continue cooking for 3 minutes. Top each burger with 1 slice Monterey Jack cheese and cook until burgers are no longer pink in the center and the juices run clear, about 2 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By James Grandin

Ingredients

• ✓ jalapeno pepper
• all-purpose flour
• cheddar cheese
• white sugar
• salt
• water
• active dry yeast
• vegetable oil

Instructions

1. 1 In a very large bowl, combine 7 cups of flour, cheese, jalapenos, 7 tablespoons sugar and the salt; mix well.
2. 2 In a separate bowl, combine the water, yeast and remaining 1 tablespoon sugar. Let sit about 10 minutes; stir until all yeast is dissolved.
3. 3 Add the oil to the liquid mixture, stirring . Add half of the liquid mixture to the flour mixture. Mix with hands to moisten flour as much as possible. Add remaining liquid mixture to dough and mix until flour is thoroughly incorporated.
4. 4 Turn onto a lightly floured surface and knead by hand until smooth and elastic to the touch, about 15 minutes, gradually adding only enough additional flour to keep dough from sticking.
5. 5 Place in a large greased bowl and invert dough so top is greased; cover with a dry towel and let stand in a warm place (90 - 100F) until doubled in size, about 1 hour. Punch down dough.
6. 6 To Make Bread: Divide dough into 3 equal portions. Form each into a ball, then stretch out dough with both hands and tuck edges under to form a smooth surface. Pop any large air bubbles by pinching them. Form into loaves. (Note: I like to use a rolling pin and roll out dough, which pops all bubbles easily and quickly.) Place in 3 greased 8 1/2 x 4 1/2 inch loaf pans. Cover with towel again and allow to rise until almost doubled in size, about 45 minutes to 1 hour.
7. 7 Bake at 325 degrees F (165 degrees C) until dark brown and done, about 1 hour, rotating the pans after 25 minutes for more even browning. Remove from pan as soon as bread will easily lift out, after about 5 to 10 minutes. Let cool about 1 hour before slicing.

By DeeDee Henderson

Ingredients

• ✓ jalapeno pepper
• venison tenderloin
• italian dressing
• bacon
• cream cheese
• seasoning salt

Instructions

1. 1 Cut venison tenderloin into 12 strips lengthwise. Toss with Italian dressing; marinate for 1 hour in the refrigerator.
2. 2 Preheat a grill for medium heat and lightly oil the grate.
3. 3 Lay a strip of venison on top of a strip of bacon. Place 1 teaspoon of cream cheese at one end, and top with a slice of jalapeño. Roll up and secure with a skewer. Repeat with remaining ingredients. Season wraps with desired amount of seasoning salt.
4. 4 Cook wraps on preheated grill for 10 minutes; turn wraps over and continue to cook until bacon is crisp.

By LESAXTON