Type what you have

Ingredients

• ✓ jalapeno pepper
• chicken breast
• green onion
• mayonnaise
• bell pepper
• cottage cheese
• cherry

Instructions

1. 1 Mix chicken, jalapeno pepper, 2 green onions, and mayonnaise together in bowl until thoroughly combined. Stuff each baby bell pepper half with chicken mixture.
2. 2 Mix half of the remaining green onion with cottage cheese; use the other half to garnish stuffed baby bell peppers. Serve baby bell peppers alongside cottage cheese mixture and cherries.

By bdweld

Ingredients

• ✓ jalapeno pepper
• lemongrass
• garlic
• ginger root
• chicken broth
• vegetable oil
• chicken thigh
• white mushroom
• fish sauce
• red curry paste
• lime
• coconut milk
• red onion
• cilantro
• lime

Instructions

1. 1 Stir together lemongrass, garlic, and ginger in a large stockpot over medium-high heat until fragrant. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes. Strain broth and set aside. Discard lemongrass, garlic, and ginger.
2. 2 Heat oil in a large soup pot over medium heat. Cook and stir chicken in hot oil for 5 minutes. Add mushrooms and cook for 5 more minutes. Stir in fish sauce, red curry paste, and lime juice until combined.
3. 3 Pour in broth and coconut milk; return to a simmer and cook on low heat for 15 to 20 minutes. Skim off any excess oil and fat that rises to the top and discard.
4. 4 Add red onion; cook until onion softens, about 5 minutes. Remove from heat and stir in about 1/2 of the cilantro. Portion soup into bowls and serve with plates of lime wedges, jalapeño rings, and remaining cilantro.
5. 5 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ jalapeno pepper
• peanut butter
• peanut oil
• black tea
• ginger
• garlic
• salt
• white sugar
• soy sauce
• rice vinegar
• sesame oil
• egg noodle
• cucumber
• cilantro

Instructions

1. 1 Stir together the peanut butter, peanut oil, tea, ginger, garlic, jalapeno pepper, salt, sugar, soy sauce, vinegar, and sesame oil in a large mixing bowl until incorporated. Place the egg noodles in a large bowl; add the cucumber and cilantro and mix together with your hands. Pour the peanut sauce over the noodles; mix with your hands until evenly coated.

By Seattle Dad

Ingredients

• ✓ jalapeno pepper
• rice vinegar
• white sugar
• water
• carrot
• daikon radish
• onion
• chicken breast
• garlic salt
• black pepper
• french baguette
• mayonnaise
• cucumber
• cilantro
• lime

Instructions

1. 1 Gather all ingredients.
2. 2 Combine rice vinegar, sugar, and water in a saucepan. Bring to a boil over medium heat, stirring until sugar has dissolved, about 1 minute. Allow the mixture to cool.
3. 3 Place carrot, radish, and onion in a bowl. Pour in cooled vinegar mixture and let marinate at least 30 minutes. While vegetables marinate, set an oven rack about 6 inches from the heat source and preheat the broiler. Lightly oil a slotted broiler pan.
4. 4 Sprinkle chicken breast with garlic salt and pepper.
5. 5 Place chicken on the prepared pan and broil, turning once, until browned and no longer pink in the center, about 6 minutes per side.
6. 6 Place chicken on a cutting board. Cut into bite-sized pieces.
7. 7 Slice baguette in half lengthwise. Pull out the soft center of the bread, leaving a cavity for the fillings.
8. 8 Lightly toast baguette under the broiler, 2 to 3 minutes.
9. 9 Drain off excess vinegar mixture after vegetables have marinated.
10. 10 To assemble the sandwich, spread each half of toasted baguette with mayonnaise. Layer chicken on the bottom half of the bread. Top with cucumber, drained pickled vegetables, cilantro, and jalapeño. Squeeze lime wedge over fillings and cover with top half of baguette.
11. 11 Cut into two 6-inch sandwiches to serve.

By metzstar

Ingredients

• ✓ jalapeno pepper
• cilantro leaf
• hamburger bun
• salt
• cayenne pepper
• ground chicken
• turmeric
• cumin
• soy sauce
• bread crumb
• coconut milk
• basil
• garlic
• fish sauce
• rice vinegar
• cucumber
• carrot
• lime juice
• chile pepper sauce
• peanut butter

Instructions

1. 1 Combine peanut butter, 1 teaspoon chili sauce, and lime juice in a small bowl; stir until thoroughly blended.
2. 2 Combine carrot, cucumber, and jalapeño in a bowl; stir in vinegar and fish sauce. Set aside.
3. 3 Combine garlic, basil, coconut milk, bread crumbs, soy sauce, remaining 1 teaspoon chili sauce, cumin, and turmeric in a bowl; mix in ground chicken until thoroughly blended (mixture will be very soft).
4. 4 Fry a small piece of chicken mixture in a large nonstick skillet over medium heat until chicken is browned and no longer pink. Taste chicken piece; season chicken mixture with cayenne pepper and salt as needed. Do not eat raw chicken mixture.
5. 5 Spoon 1/4 chicken mixture into the same skillet, forming a patty shape; cook until bottom browned, about 5 minutes. Flip and cook until browned and no longer pink inside, about 5 minutes more. Repeat with remaining chicken mixture to make 3 more patties.
6. 6 Spread about 1 teaspoon peanut butter spread onto each bun half. Top each bottom bun with 1 chicken patty, 1/4 carrot slaw, and 1 tablespoon cilantro leaves. Place top buns on burgers; serve.

By John Mitzewich

Ingredients

• ✓ jalapeno pepper
• watermelon
• cucumber
• red wine vinegar
• blueberry

Instructions

1. 1 Place 6 cups watermelon, ½ cucumber, jalapeño, and vinegar in a blender; blend until smooth.
2. 2 Transfer gazpacho to a large bowl; stir in remaining 2 cups watermelon and remaining ½ cucumber. Refrigerate until chilled, at least 30 minutes.
3. 3 Divide gazpacho among 4 bowls; top servings with blueberries.

By Scott Koeneman

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
• butter
• margarine
• white bread
• american cheese
• tomato
• onion

Instructions

1. 1 Heat a large skillet over low heat. Spread butter or margarine onto one side of two slices of bread. Place both pieces buttered side down in the skillet. Lay a slice of cheese on each one, and top with slices of tomato, onion and jalapeno. Butter one side of the remaining slices of bread, and place on top buttered side up. When the bottom of the sandwiches are toasted, flip and fry until brown on the other side.

By Mili

Ingredients

• ✓ jalapeno pepper
• cabbage
• jicama
• carrot
• green onion
• mayonnaise
• lime juice
• kosher salt

Instructions

1. 1 Combine cabbage, jicama, carrots, green onions, and jalapeno pepper in a large bowl.
2. 2 Stir mayonnaise, lime juice, and 1/2 teaspoon salt together in a small bowl until blended. Pour over veggies and toss to coat. Taste and adjust salt if needed. Cover and chill for at least 30 minutes before serving.

By Scott Koeneman

Ingredients

• ✓ jalapeno pepper
• red leaf lettuce
• tomato
• anaheim pepper
• red onion
• cilantro

Instructions

1. 1 In a large salad bowl, toss lettuce with jalapeno peppers, tomatoes, Anaheim pepper, red onion, and cilantro. Serve.

By JAMESPOL

Ingredients

• ✓ jalapeno pepper
• egg
• mayonnaise
• honey mustard
• black pepper
• garlic powder
• salt
• bread
• spinach
• tomato

Instructions

1. 1 In a medium bowl, mash the hard-cooked eggs with a fork or pastry blender. Mix in mayonnaise, honey mustard, and jalapeno. Season with black pepper, garlic powder, and salt.
2. 2 Spread egg mixture on four of the bread slices. Layer with baby spinach leaves and tomato slices, and top with remaining slices of bread.

By shefali chitrang

Ingredients

• ✓ jalapeno pepper
• water
• whole grain sorghum
• tomato
• celery
• onion
• cilantro
• garlic
• salad dressing
• lemon juice

Instructions

1. 1 Combine water and sorghum in a small pot. Bring to a boil; reduce heat to medium-low, cover, and cook until sorghum is tender yet firm to the bite, about 1 hour. Drain any excess water and cool, about 10 minutes.
2. 2 Transfer sorghum to a large bowl. Add tomatoes, celery, onion, cilantro, jalapeno, and garlic; toss to combine. Stir in Italian dressing and lemon juice. Cover bowl with plastic wrap and chill before serving, about 30 minutes.

By Cheryl Locke

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
• zucchini
• cooking spray
• taco seasoning mix
• black olive
• red onion
• cheddar cheese

Instructions

1. 1 Trim ends of zucchini; use a mandoline on the thinnest setting to cut zucchini into 1/8-inch slices. Place slices on a plate lined with paper towels, top with additional paper towels, and press down to remove excess moisture.
2. 2 Place zucchini slices on a cutting board and lightly mist with cooking spray. Turn slices over and sprinkle with taco seasoning; lightly mist this side with cooking spray as well. Place slices seasoned-side up on a microwave-safe plate, making sure none are overlapping. Cook in the microwave on high power for 2 minutes and 30 seconds. Carefully flip slices over and cook 30 seconds more. Repeat with remaining zucchini.
3. 3 Divide chips between 2 microwave-safe plates. Add black olives, red onion, jalapeno peppers, and Cheddar cheese. Microwave on high power until cheese is melted, about 30 seconds.

By Soup Loving Nicole

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
• chicken broth
• onion
• red bell pepper
• carrot
• celery
• white rice
• parsley
• chili powder
• garlic
• oregano
• turkey

Instructions

1. 1 Bring chicken broth, onion, bell pepper, carrots, celery, jalapeno pepper, rice, parsley, chili powder, garlic, and oregano to a boil in a large pot. Cover, reduce heat, and simmer until vegetables and rice are tender, about 25 minutes. Add turkey; simmer until turkey is heated through, about 10 minutes more.

By GarageRock

Ingredients

• ✓ jalapeno pepper
• pineapple chunk
• watermelon
• mango
• green apple
• lime juice
• honey
• chili-lime seasoning

Instructions

1. 1 Combine pineapple, watermelon, mango, and green apple in a large bowl.
2. 2 Combine lime juice, honey, and jalapeño in a blender; blend until smooth.
3. 3 Pour jalapeño dressing over fruit; mix thoroughly. Sprinkle chili-lime seasoning on top. Refrigerate to chill before serving, 1 to 2 hours.

By puerca83

Ingredients

• ✓ jalapeno pepper
• nopales
• tomato
• onion
• cilantro
• lemon
• garlic salt

Instructions

1. 1 In a medium size mixing bowl, combine cactus, tomatoes, onions, jalapenos and cilantro. Squeeze the juice from both lemons over the mixture. Cover and refrigerate for at least 1 hour. Sprinkle with garlic salt (if you'd like) and serve.

By Lupe Burke

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
• carrot
• raisin
• peanut
• red onion
• red bell pepper
• cilantro
• mayonnaise
• cream cheese
• lime
• curry powder
• flour tortilla

Instructions

1. 1 Combine tuna, carrot, raisins, peanuts, red onion, red bell pepper, cilantro, and jalapeno peppers in a bowl.
2. 2 Stir mayonnaise, cream cheese, lime juice, curry powder, and jalapeno juice (to taste) together in a separate bowl; mix into tuna mixture until evenly combined. Spread tuna mixture onto tortillas and roll tortilla around filling. Refrigerate wraps for 1 hour before slicing.

By Blackwidow

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
• butter
• corn kernel
• red bell pepper
• zucchini
• green onion
• salsa
• cilantro

Instructions

1. 1 In a heavy large skillet, melt the butter over medium-high heat. Add the corn, bell pepper, zucchini, green onions and jalapeno pepper. Saute until vegetables are tender, about 6 minutes. Remove from heat and refrigerate vegetables until chilled.
2. 2 Add salsa and chopped cilantro to vegetable mixture. Stir and season with salt and pepper to taste.

By Allrecipes Member

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
• sweet onion
• green bell pepper
• vegetable broth
• potato
• dijon mustard
• basil
• paprika
• red pepper flakes
• corn
• green onion
• soy milk
• almond flour
• salt
• turmeric

Instructions

1. 1 Cook onion, bell pepper, and jalapeno in 2 tablespoons vegetable broth in a large saucepan over medium heat until tender, 5 to 7 minutes. Add remaining broth and potatoes; bring to a boil.
2. 2 Reduce heat, cover, and simmer for 15 minutes. Add mustard, basil, paprika, and pepper flakes; mix well. Add corn, green onions, and all but 3 to 4 tablespoons soy milk; bring to a boil.
3. 3 Mix remaining soy milk with almond flour in a small bowl until smooth. Stir into the chowder with salt and turmeric; return to a boil. Cook and stir until soup is thickened and bubbly, about 2 more minutes.

By Geeksr

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
• chicken breast
• black bean
• corn
• cheddar cheese
• red onion
• red bell pepper
• ranch dressing
• chipotle chile pepper
• adobo sauce
• sweet pepper
• tortilla chip
• berry

Instructions

1. 1 Place chicken, black beans, corn, Cheddar cheese, red onion, red bell pepper, and jalapeno in a large bowl; toss well. Add ranch dressing, chipotle pepper, and 2 tablespoons reserved adobo sauce. Refrigerate salad until ready to serve.
2. 2 Serve chicken salad in a bento box, using a silicone muffin cup. Fill other compartments with sweet peppers, tortilla chips, and mixed berries.

By My Hot Southern Mess

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