Type what you have

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
• olive oil
• ground venison
• ketchup
• garlic
• molasses
• yellow mustard

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Add venison and jalapeño; cook, stirring often, until browned and crumbly; about 10 minutes. Stir in ketchup, garlic, molasses, and mustard. Bring to a boil, then reduce the heat to low. Simmer for at least 10 minutes before serving.

By Zacktheperson

Ingredients

• ✓ jalapeno pepper
• avocado
• tuna
• tomato
• onion
• salt

Instructions

1. 1 Mix avocados, tuna, tomato, jalapeno pepper, and white onion together in a bowl; season with salt.

By tjkirkwood

Ingredients

• ✓ jalapeno pepper
• tri-color pasta
• cucumber
• green bell pepper
• banana pepper
• colby cheese
• salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta until slightly firm, about 8 minutes. Drain, rinse with cold water until cool; drain and set aside.
2. 2 Combine cucumbers, bell peppers, banana peppers, jalapeños, and cheese in a bowl; add dressing and pasta and toss to coat.

By Erecka

Ingredients

• ✓ jalapeno pepper
• watermelon
• grapeseed oil
• scallion
• salt
• black pepper
• parsley

Instructions

1. 1 Place watermelon in a large bowl.
2. 2 Heat grapeseed oil in a medium skillet over low heat. Add scallions and jalapeños; cook and stir until fragrant and warmed, 1 to 2 minutes. Stir into watermelon; season with salt and pepper. Sprinkle with parsley; serve.

By DomesticDiva

Ingredients

• ✓ jalapeno pepper
• black-eyed pea
• red onion
• olive oil
• red wine vinegar
• salt
• black pepper

Instructions

1. 1 Mix black-eyed peas, red onion, jalapeno peppers, olive oil, and red wine vinegar together in a bowl; season with salt and pepper.

By CookBrooke

Ingredients

• ✓ jalapeno pepper
• tuna
• cheddar cheese
• mayonnaise
• pickle relish
• lemon juice
• black pepper
• bread

Instructions

1. 1 Stir tuna, Cheddar cheese, diced jalapeno, mayonnaise, relish, lemon juice, and pepper together in a bowl. Spread tuna mixture on a slice of toast and top with remaining slice to make a sandwich.

By Catherine

Ingredients

• ✓ jalapeno pepper
• chickpea
• cilantro
• garlic
• olive oil
• salt
• black pepper
• garlic powder

Instructions

1. 1 Blend garbanzo beans, cilantro, jalapeno pepper, garlic, olive oil, salt, black pepper, and garlic powder in a blender until smooth.

By tastywhalebacon

Ingredients

• ✓ jalapeno pepper
• pea
• red onion
• dill pickle relish
• egg
• mayonnaise
• pepperjack cheese
• salt

Instructions

1. 1 In a medium bowl, combine peas, onion, relish, egg and jalapeno. Stir in mayonnaise and cheese. Chill for at least two hours before serving.

By SHUNPR

Ingredients

• ✓ jalapeno pepper
• egg
• cornmeal
• green tomato
• cooking oil
• butter
• sourdough bread
• tomato
• pepperjack cheese

Instructions

1. 1 Beat egg in a bowl; place cornmeal in a separate bowl. Dip green tomato slices into beaten egg, letting excess drip off. Press into cornmeal to coat both sides; shake off excess. Place coated green tomato slices, unstacked, onto a plate.
2. 2 Heat oil in a large skillet over medium heat until hot; add coated green tomato slices. Cook until golden brown, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate to drain. Wipe out the skillet with a paper towel; place over medium heat.
3. 3 Spread butter onto one side of each bread slice. Place 2 bread slices into the skillet, butter-sides-down. Stack 3 slices fried green tomato, 3 slices red tomato, 1 slice pepper Jack cheese, and 1 tablespoon jalapeño slices onto each bread slice in the skillet. Top with remaining 2 bread slices, butter-sides-up. Cook until bottom is golden. Flip sandwiches; cook until golden brown on other side.

By JUMAHA

Ingredients

• ✓ jalapeno pepper
• elbow macaroni
• mayonnaise
• cider vinegar
• sugar
• salt
• white pepper
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Add macaroni and cook until tender, about 8 minutes. Drain and rinse under cold running water.
3. 3 Mix together mayonnaise, vinegar, sugar, salt, pepper, green onions, and jalapeño peppers in a large bowl.
4. 4 Stir in macaroni. Refrigerate until chilled before serving, at least 30 minutes.

By HAWAIIAN_MOMMA

Ingredients

• ✓ jalapeno pepper
• tomato
• green onion
• garlic and herb feta cheese
• avocado
• lemon juice
• cilantro
• salt
• black pepper

Instructions

1. 1 Combine tomatoes, jalapeño peppers, green onion, and feta cheese in a large bowl; toss together. Add diced avocado; drizzle lemon juice over avocado to keep it from turning brown. Stir in cilantro. Season with salt and pepper. Mix well and serve.

By Celeste

Ingredients

• ✓ jalapeno pepper
• butter
• yellow onion
• ketchup
• brown sugar
• liquid smoke
• pork shoulder
• sourdough bread
• cheddar cheese
• butter

Instructions

1. 1 Melt butter in a medium-size skillet over medium heat. Sauté onions until soft; stir in jalapeños, ketchup, sugar and liquid smoke. Bring to a boil then reduce heat to medium-low and simmer for an hour or until sauce has thickened to desired consistency.
2. 2 Smoke pork shoulder in a hot smoker for 3 to 5 hours at 210 degrees F (internal meat temperature of 150 degrees F). Remove, and wrap in aluminum foil. Refrigerate overnight.
3. 3 Remove excess fat from pork. Using two forks, shred remaining meat into a large bowl. Mix in barbecue sauce.
4. 4 Brown 2 slices of buttered sourdough bread in a skillet or griddle over medium heat. Place a slice of cheese on each slice. Top with ? of pulled pork mixture, a second slice of cheese and another slice of bread. Turn sandwich over when bottom slice has browned and brown the other side.

By Borden Cheese

Ingredients

• ✓ jalapeno pepper
• cucumber
• sweet onion
• salt
• carrot
• rice vinegar
• ginger
• white sugar
• black pepper

Instructions

1. 1 Use a vegetable peeler to peel stripes in the cucumbers leaving half the skin. Halve the cucumbers lengthwise. Use spoon to remove the seeds from the cucumber halves. Slice the halves thinly.
2. 2 Place the cucumber, onion, and 2 teaspoons salt in a bowl with enough water to cover; allow to marinate in refrigerator at least 30 minutes. Drain thoroughly in a colander and transfer to a large bowl; add the jalapeno pepper and carrot to the mixture.
3. 3 Stir the rice vinegar, ginger, sugar, and pepper together in a small bowl until the sugar is completely dissolved; pour over the cucumber mixture and stir to evenly coat. Cover with plastic wrap and chill in refrigerator at least 30 minutes.

By Cheryl

Ingredients

• ✓ jalapeno pepper
• albacore tuna
• lemon
• tomato
• cilantro
• onion
• corn tostada shell
• salt
• black pepper

Instructions

1. 1 Place tuna in a mixing bowl. Add the lemon juice, salt and pepper. Let sit for 10 minutes to blend flavors. Add chopped tomatoes, cilantro, and purple onion to the bowl. Combine well; season to taste with additional salt.
2. 2 Serve white albacore ceviche over the tostadas and garnish with jalapeno strips.

By Bumble Bee

Ingredients

• ✓ jalapeno pepper
• butter
• onion
• chicken broth
• asparagus
• potato
• heavy cream
• salt
• black pepper
• hot pepper sauce

Instructions

1. 1 Melt butter in a large saucepan over medium heat.
2. 2 Cook and stir onion in butter until translucent, about 5 minutes.
3. 3 Pour chicken broth over onions and bring to a boil.
4. 4 Stir in asparagus and potato; cover and cook until asparagus spears are tender, about 8 minutes.
5. 5 Mix in jalapeno pepper.
6. 6 Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot.
7. 7 Stir in heavy cream.
8. 8 Season with salt, black pepper and hot sauce.

By Scott M

Ingredients

• ✓ jalapeno pepper
• mayonnaise
• green onion
• white wine vinegar
• parsley
• olive oil
• salt
• black pepper
• shoepeg corn
• grape tomato

Instructions

1. 1 Whisk mayonnaise, green onions, vinegar, jalapeno peppers, parsley, and olive oil together in a bowl until smooth; season with salt and pepper.
2. 2 Gently stir corn and tomatoes into the dressing to coat. Transfer salad to a serving dish, cover with plastic wrap, and refrigerate at least 2 hours.

By HappyGrandma

Ingredients

• ✓ jalapeno pepper
• honeydew melon
• cucumber
• onion
• avocado
• white balsamic vinegar
• lime juice
• garlic
• salt
• black pepper

Instructions

1. 1 Combine melon, cucumber, onion, avocado, vinegar, jalapeño, lime juice, garlic, salt, and black pepper in a blender; blend until smooth. Taste; adjust seasonings. Chill before serving.

By MrsFisher0729

Ingredients

• ✓ jalapeno pepper
• corn
• olive oil
• avocado
• black bean
• cilantro
• lime
• sea salt
• black pepper
• corn tortilla
• aluminum foil

Instructions

1. 1 Preheat grill to medium-high heat.
2. 2 Brush corn with olive oil and individually wrap with Reynolds Wrap® Aluminum Foil. Place on the grill, turning frequently for 20 minutes. Allow to cool slightly before handling.
3. 3 Cut corn off the cob and combine with black beans, jalapeno, cilantro and the juice of 1 lime. Season to taste with salt and pepper and set aside.
4. 4 Slice avocados in half and remove the seeds but do not remove the skin yet. Squeeze the juice of the remaining lime over the avocados and lightly brush them with olive oil.
5. 5 Grill flesh side down for 2 to 3 minutes and then remove. Quarter each avocado half and then carefully peel off the skin.
6. 6 Wrap tortillas in foil and place on the grill while the avocados are cooking.
7. 7 Build tacos by placing avocado slices on tortillas and then top with the corn and salsa.
8. 8 Serve with your favorite hot sauce and additional lime wedges.

By Reynolds KitchensR

Ingredients

• ✓ jalapeno pepper
• vegetable oil cooking spray
• mayonnaise
• mustard
• black pepper
• cayenne pepper
• chicken breast
• kosher salt
• bacon
• hot dog bun
• barbecue sauce

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with foil and spray foil with cooking spray.
2. 2 Stir 1 tablespoon mayonnaise, mustard, pepper, and cayenne together in a small bowl.
3. 3 Slice chicken breast in half lengthwise, then slice each piece in half again. Align the thicker end of one piece of chicken with the thinner end of another, forming a consistent thickness that would fit into a hot dog bun. Repeat with remaining two pieces.
4. 4 Transfer chicken to a plate and season chicken with kosher salt. Spread mayonnaise mixture over top and toss to coat.
5. 5 Re-align chicken pieces and wrap each chicken "dog" with 2 slices bacon, making sure you don't wrap too tightly and that you tuck the ends of the bacon underneath the chicken. Place on the prepared baking sheet.
6. 6 Bake in the center of the preheated oven until the bacon is browned and the chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
7. 7 Generously spread hot dog rolls with mayonnaise and add jalapeno slices. Place chicken dogs on rolls and top with barbecue sauce.

By John Mitzewich

Ingredients

• ✓ jalapeno pepper
• avocado
• tuna
• tomato
• feta cheese
• green onion
• garlic
• cilantro
• lime juice
• salt
• pepper

Instructions

1. 1 Split avocado. Save skins and discard pit. Scoop contents into a bowl; slightly mash.
2. 2 Mix mashed avocado, tuna, tomato, feta cheese, jalapeno pepper, green onion, feta cheese, garlic, cilantro, lime juice, salt, and pepper together in a bowl.
3. 3 Scoop mixture back into reserved avocado skins and serve immediately or chill until serving.

By Donna Martin

Ingredients

• ✓ jalapeno pepper
• jicama
• orange
• red bell pepper
• cucumber
• sweet yellow pepper
• sweet orange pepper
• radish
• thai chile pepper
• cilantro
• lemon
• black pepper

Instructions

1. 1 Combine jicama, orange chunks, bell pepper, cucumber, small sweet peppers, radishes, Thai chile peppers, cilantro, jalapeño pepper, lemon juice, and black pepper in a large bowl.
2. 2 Cover bowl with plastic wrap; refrigerate until flavors blend, about 30 minutes.

By Lindsey Pfeiffer

Ingredients

• ✓ jalapeno pepper
• bacon
• ground turkey
• bread crumb
• cheddar cheese
• onion
• egg
• garlic
• cumin
• salt
• black pepper

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain a paper-towel-lined plate; crumble.
2. 2 Combine bacon, turkey, bread crumbs, cheese, onion, egg, jalapeño, garlic, cumin, salt, and black pepper in a bowl; form into eight 4-ounce patties.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Cook on the preheated grill until no longer pink in centers and the juices run clear, 7 to 10 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By Patrick

Ingredients

• ✓ jalapeno pepper
• basil
• olive oil
• lime juice
• sugar
• salt
• black pepper
• corn
• cherry tomato
• cucumber
• shallot

Instructions

1. 1 Place basil, olive oil, lime juice, sugar, salt, and black pepper in a jar; screw on the lid and shake until vinaigrette is completely blended.
2. 2 Combine corn, tomatoes, cucumber, shallots, and jalapeño in a large bowl; drizzle with vinaigrette and toss to coat. Refrigerate until ready to serve.

By cookbookangie

Ingredients

• ✓ jalapeno pepper
• cucumber
• onion
• celery
• carrot
• greek yogurt
• sour cream
• sugar
• garlic powder
• dill weed
• salt
• black pepper

Instructions

1. 1 Set aside ¼ cup cucumber. Place remaining cucumber, jalapeños, ¼ cup onion, ¼ cup celery, ¼ cup carrots, yogurt, sour cream, sugar, garlic powder, dill, 1 teaspoon salt, and 1 teaspoon black pepper in an 8-cup blender or the bowl of a food processor; pulse until just blended.
2. 2 Pour purée into a large bowl; stir in reserved ¼ cup cucumber and remaining ¼ cup each onion, celery, and carrots; season with salt and black pepper.
3. 3 Chill in the refrigerator before serving, at least 4 hours.

By Cheryl

Ingredients

• ✓ jalapeno pepper
• red potato
• egg
• onion
• celery
• green onion
• mayonnaise
• jalapeno pepper juice
• cumin
• black pepper
• salt

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool, 15 to 20 minutes.
2. 2 Combine cooled potatoes, eggs, onion, celery, and green onions in a large bowl.
3. 3 Mix mayonnaise, jalapenos, jalapeno juice, cumin, pepper, and salt together in another bowl and add to the potatoes. Mix well and chill, 3 hours to overnight.

By Kimberly Tonjes

Ingredients

• ✓ jalapeno pepper
• avocado
• onion
• lime juice
• cilantro
• garlic
• kosher salt
• black pepper
• tomato
• bread
• havarti cheese
• butter

Instructions

1. 1 Mash avocados in a large bowl. Add onion, lime juice, jalapeno, cilantro, garlic, salt, and pepper. Mix until well combined. Stir tomato into the guacamole.
2. 2 Spread desired amount of guacamole over 2 bread slices; top each with 2 slices Havarti cheese. Cover with the remaining 2 slices bread; butter the outsides.
3. 3 Heat a skillet to medium-high heat. Cook sandwiches until golden brown on the bottom, 2 to 3 minutes. Flip and cook until other side is browned, 2 to 3 minutes more.

By Sahara B

Ingredients

• ✓ jalapeno pepper
• bratwurst sausage
• carrot
• onion
• navy bean
• chicken broth
• milk
• all-purpose flour
• cheddar cheese
• spinach
• salt
• black pepper

Instructions

1. 1 Remove and discard bratwurst casings. Cook bratwurst, carrots, and onion in a large skillet over medium-high heat until bratwurst is browned and crumbly, about 7 minutes. Add cooked navy beans, chicken broth, and jalapenos; bring to a boil.
2. 2 Whisk 1/2 cup milk with flour; add to soup and stir until thickened, about 3 minutes. Reduce heat. Add remaining 1 cup milk and shredded Cheddar cheese; stir until cheese is melted.
3. 3 Stir in spinach and cook until wilted, 1 to 2 minutes. Season with salt and pepper.

By Heather Savage

Ingredients

• ✓ jalapeno pepper
• white rice
• water
• black bean
• tomato
• cheddar cheese
• green onion
• vegetable oil
• vinegar
• white sugar
• salt
• avocado

Instructions

1. 1 In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat and chill.
2. 2 In a large bowl, mix together the rice, beans, tomato, cheese and green onion.
3. 3 In a small bowl, whisk together the oil, vinegar, peppers, sugar and salt. Pour over the rice mixture and toss to coat. Cover and refrigerate salad for 30 minutes. Top with avocado just before serving.

By Terri

Ingredients

• ✓ jalapeno pepper
• water
• quinoa
• salt
• jicama
• coconut
• pineapple
• raisin
• sweet onion
• lime
• cilantro
• salt
• black pepper

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Stir 1/4 teaspoon salt into the water and return water to a rolling boil. Reduce heat to low, cover the saucepan, and cook until the moisture is absorbed completely, about 15 minutes. Remove pan from heat and let pan sit covered for 5 minutes more.
2. 2 Spread quinoa in a thin later on a platter and refrigerate to cool completely, at least 15 minutes.
3. 3 Mix jicama, coconut, pineapple, raisins, sweet onion, lime zest, lime juice, cilantro, and jalapeno pepper together in a large bowl; add cooled quinoa and toss. Season salad with salt and black pepper.
4. 4 Cover bowl with plastic wrap and refrigerate until salad is completely chilled, about 30 minutes.

By Janet Abramic