Type what you have

Ingredients

• ✓ jalapeno
• cream cheese
• peach
• cilantro
• green onion

Instructions

1. 1 Mix cream cheese, peach, jalapeno, cilantro, and green onion together in a small bowl.

By lutzflcat

Ingredients

• ✓ jalapeno
• chicken broth
• chicken breast
• spaghetti sauce
• pepperoni
• spaghetti
• mozzarella cheese

Instructions

1. 1 Pour broth into the bottom of a slow cooker. Add chicken breasts. Pour spaghetti sauce over chicken. Layer pepperoni and jalapeno slices on top.
2. 2 Cook on Low until chicken is cooked through, 4 to 5 hours.
3. 3 Divide spaghetti among 4 serving plates. Lay mozzarella cheese slices over spaghetti. Divide chicken mixture among plates.

By Carla Hudson

Ingredients

• ✓ jalapeno
• cucumber
• vodka
• lime juice
• agave nectar
• sparkling water
• lime

Instructions

1. 1 Muddle cucumber and 2 slices jalapeño in a shaker tin.
2. 2 Add Tito's Handmade Vodka, lime juice, agave, and ice.
3. 3 Shake vigorously and strain into a glass over ice.
4. 4 Top with sparkling water. Garnish with a slice of lime and jalapeño.

By Tito's Handmade Vodka

Ingredients

• ✓ jalapeno
• chicken
• seasoned salt
• cream cheese
• cream of chicken soup

Instructions

1. 1 Combine chicken and seasoned salt in a large skillet over medium-low heat; heat through.
2. 2 Combine cream cheese and condensed soup in a microwave-safe bowl; cover and heat for 1 minute in the microwave. Add chicken mixture and continue to heat at 1-minute intervals until the liquid bubbles. Stir in jalapeños and serve immediately.

By Alona

Ingredients

• ✓ jalapeno
• white rice
• margarine
• onion
• celery
• broccoli
• cream of mushroom soup
• processed cheese spread

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
3. 3 Melt margarine in a medium skillet over medium heat. Saute onions and celery until tender.
4. 4 In a 2 quart casserole dish combine onions, celery, cooked rice, broccoli, mushroom soup and processed cheese spread; mix well.
5. 5 Bake in preheated oven for 35 minutes.

By Jennifer

Ingredients

• ✓ jalapeno
• salt
• tequila
• orange liqueur
• sweet and sour mix
• orange juice
• ice
• green olive

Instructions

1. 1 Slightly moisten rim of a large martini glass, and dip in course salt to rim the glass.
2. 2 Combine tequila, orange liqueur, sweet and sour mix, orange juice, and ice in a shaker. Shake vigorously, and strain into martini glass. Garnish with jalapeno-stuffed green olives.

By austinmomma

Ingredients

• ✓ jalapeno
• english muffin
• tuna
• onion
• pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Arrange English muffin halves, cut-side up, on a baking sheet. Mix together tuna, onion, and pepper in a small bowl until well combined. Divide mixture evenly onto English muffins. Place 3 jalapeño slices onto each muffin half. Top each with a Cheddar cheese slice.
3. 3 Bake in the preheated oven until cheese begins to bubble, about 10 minutes.

By momnipotent

Ingredients

• ✓ jalapeno
• lime
• salt
• green olive
• tequila
• orange liqueur
• lime juice
• sugar
• ice

Instructions

1. 1 Moisten the edges of two martini glasses with a little lime juice, and then dip moistened edges into coarse salt. Place an olive in each glass.
2. 2 Pour remaining lime juice into a cocktail shaker, and then add tequila, orange liqueur, sweetened lime juice, and sugar. Fill shaker with ice, shake vigorously, and strain into prepared glasses.

By JACKSMOM

Ingredients

• ✓ jalapeno
• cooking spray
• bacon
• cheddar cheese
• sour cream
• mayonnaise
• garlic salt
• chicken

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
3. 3 Mix 1/2 of the bacon crumbles with 1/2 of the Cheddar cheese, jalapenos, sour cream, mayonnaise, and garlic salt. Add chicken and mix well. Pour mixture into the prepared casserole dish and spread evenly. Top with remaining bacon and cheese.
4. 4 Bake in the preheated oven until cheese is melted and casserole is heated through, about 30 minutes.

By Jane Kazaryan

Ingredients

• ✓ jalapeno
• watermelon
• lime
• kosher salt
• ice cube
• tequila
• orange liqueur
• lime juice
• watermelon

Instructions

1. 1 Puree watermelon in a blender. Wipe the rim of a margarita glass with a lime wedge; dip rim in salt.
2. 2 In a cocktail shaker half-filled with ice, add tequila, orange liqueur, lime juice, jalapeño, and 2 ounces of the watermelon puree. Shake until very cold.
3. 3 Strain into prepared glass. Garnish with watermelon wedge and jalapeño slice.

By Juliana Hale

Ingredients

• ✓ jalapeno
• bacon grease
• chorizo
• onion
• bell pepper
• garlic
• pinto bean
• tomatillo salsa verde
• hatch chile salsa verde
• salt
• green chile pepper
• jack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
2. 2 Melt bacon grease in a large skillet over medium heat. Add chorizo, onion, and bell pepper; cook and stir until browned and crumbly, 7 to 8 minutes. Add garlic and cook until fragrant, about 1 minute. Add pinto beans and salsa verde; mash most of the beans. Season with salt.
3. 3 Spread 1/2 of the bean mixture in the bottom of the prepared casserole. Layer with 1/2 of the chile peppers and 1/2 of the cheese. Repeat layers once. Cover with foil.
4. 4 Bake in the preheated oven until thoroughly heated, about 30 minutes. Remove foil and turn on the broiler. Broil until cheese starts to turn golden brown, 2 to 3 minutes.

By Yoly

Ingredients

• ✓ jalapeno
• corn husk
• refried bean
• vegetable oil
• lard
• masa harina flour
• ancho chile pepper
• garlic
• cumin
• salt
• black pepper
• water

Instructions

1. 1 Start the tamales: Place corn husks into a bowl, cover with boiling water, and soak for about 3 hours. Drain, place on a work surface, and cover with a clean, damp towel.
2. 2 Make the salsa: Place ancho chiles into a saucepan, cover with water, and bring to a boil over medium heat; cook until soft, about 10 minutes. Drain.
3. 3 Combine ancho chiles, garlic, cumin, salt, and pepper in a blender. Add water and blend until smooth. Strain through a sieve.
4. 4 Finish the tamales: Heat oil in a large skillet over medium heat. Add 1/2 of the salsa and cook for 3 to 5 minutes. Stir in refried beans until well combined; cook until most of the liquid has evaporated, about 5 minutes. Remove from the heat.
5. 5 Beat lard with an electric mixer in a large bowl until fluffy. Gradually add masa flour and beat until well combined. Add remaining salsa and continue beating until dough is uniformly red in color.
6. 6 Select one wide corn husk. Starting 2 inches from the bottom of the husk, spread about 2 tablespoons masa mixture over the surface, ending about 1/4 inch from the top. Place 1 tablespoon beans and 1 jalapeño slice in the center of masa mixture. Fold the sides of the husk together, one over the other. Fold the bottom of the husk over the seam of the two folded sides. Repeat to make remaining tamales.
7. 7 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up; cook until filling is heated through and separates from the husk, about 1 hour.
8. 8 Let tamales rest for 15 minutes before serving.

By María Eugenia

Ingredients

• ✓ jalapeno
• spinach
• water
• butter
• all-purpose flour
• onion
• evaporated milk
• processed cheese spread
• celery salt
• garlic salt
• worcestershire sauce
• black pepper
• cayenne pepper
• salt

Instructions

1. 1 Place frozen spinach and water in a saucepan over high heat; bring to a full boil. Reduce heat to medium, cover, and cook for 8 minutes. Separate with a fork and cook for 2 more minutes. Drain, reserving 1/2 cup of the cooking liquid.
2. 2 Melt butter in a saucepan over low heat. Add flour, stirring until blended and smooth, but not brown, 1 to 2 minutes. Add onion and cook until soft but not brown, 5 to 7 minutes.
3. 3 Slowly add evaporated milk and reserved cooking liquid, stirring constantly to avoid lumps. Cook, stirring constantly, until smooth and thick, 3 to 5 minutes. Add cheese spread, celery salt, garlic salt, pepper, cayenne, and salt; cook and stir until melted, about 2 to 3 minutes. Stir in cooked spinach.
4. 4 Stir in cooked spinach and serve immediately.

By Mary Claire Lagroue

Ingredients

• ✓ jalapeno
• young green jackfruit
• bitter orange soda
• vinegar
• vegetable oil
• lime
• onion
• chili powder
• panela
• black pepper
• salt
• bay leaf
• corn tortilla
• pickled carrot
• cilantro
• lime

Instructions

1. 1 Rinse jackfruit, dry, and set aside.
2. 2 Whisk together soda, vinegar, 1/8 cup vegetable oil, and lime juice in a large mixing bowl. Add onion, chili powder, panela, pepper, salt, and bay leaves. Add jackfruit pieces and mix to coat. Allow to marinate for at least 1 hour.
3. 3 Pour jackfruit and marinade into a nonstick skillet. Bring to a boil and simmer until the liquid has reduced by 3/4, about 20 minutes. Pour into a colander and drain; remove and discard bay leaves.
4. 4 Heat 1 tablespoon vegetable oil in the skillet over medium-high heat. Add drained jackfruit and cook, stirring with a wooden spoon to tear jackfruit into small pieces. Cook over medium-high heat, stirring constantly, until each piece is as crispy as possible, 10 to 15 minutes. Add remaining vegetable oil, if necessary.
5. 5 Meanwhile, heat the corn tortillas on a griddle. Ladle equal portions of jackfruit carnitas into each tortilla. Top with pickled jalapenos and carrots. Sprinkle with cilantro and garnish each taco with a lime wedge. Serve hot.

By Buckwheat Queen

Ingredients

• ✓ jalapeno
• ground turkey
• paprika
• cumin
• garlic powder
• onion powder
• salt
• black pepper
• cornmeal
• whole wheat flour
• baking powder
• salt
• milk
• vegetable oil
• honey
• egg
• cheddar cheese
• green onion
• onion
• orange bell pepper
• celery
• garlic
• vegetable oil
• salt
• black pepper
• kidney bean
• tomato
• chicken broth
• corn
• tomato paste
• molasses
• worcestershire sauce
• chili powder
• oregano

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12x17-inch sheet pan.
2. 2 Crumble ground turkey onto half of the prepared sheet pan; place onion, bell pepper, celery, and garlic on other half. Drizzle turkey and vegetables with oil; season with salt and black pepper.
3. 3 Bake in the preheated oven, stirring once, until turkey is cooked through and vegetables are soft, about 15 minutes.
4. 4 Meanwhile, combine kidney beans, diced tomatoes, chicken broth, corn, tomato paste, jalapeños, molasses, Worcestershire sauce, chili powder, oregano, paprika, cumin, garlic powder, onion powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a large bowl; stir well. Carefully pour kidney bean mixture over turkey and vegetables; gently stir to combine.
5. 5 Whisk cornmeal, flour, baking powder, and 1/2 teaspoon salt in a bowl until combined; whisk in milk, oil, honey, and egg until combined. Place about 8 dollops of batter over top of chili; sprinkle batter mounds with Cheddar cheese.
6. 6 Continue baking until chili is bubbling and cornbread is browned on top, 30 to 35 minutes. Cool for 10 minutes. Sprinkle with green onions just before serving.

By Kim