Tag Archives: Jalapeno

Jalapeno Cilantro Sour Cream Chicken Enchiladas

Jalapeno Cilantro Sour Cream Chicken Enchiladas

  • Servings: 6-8
  • Difficulty: meh
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Jalapeno Cilantro Sour Cream Chicken Enchiladas

Last night was Taco Tuesday in our house. Which really means we are cooking something Mexican / Tex-Mex or something in a shell or tortilla. I have been trying to bump up the vegetable ratios in my dishes without tripping Jill’s food wires. As she admits her palate is that of a teenage boy. And when you make something with chicken it will be scrutinized heavily. So I was trying to figure what to make and thought I would go the enchilada route because you really can’t see what is in it as easily as you can a taco.

What was unique with these chicken enchiladas was the filling. It had a 4 to 1 ratio of veggies to chicken. Most enchiladas around here are basically chicken only or an occasional onion or pepper. I was going for the Chipotle or Freebirds style burrito in an enchilada form. For the sauce, I hid some avocado in there and covered it up with fresh cilantro, jalapeno, sour cream and buttermilk for some extra tang. You can put whatever you want in yours and you can adjust your sauce the way you want but here is what I did….

Ingredients
2 Free range air chilled chicken breasts
6-8 flour tortillas
Mexican Rice (packaged)
1 cup cooked black beans
2 ears of fire roasted corn
Chopped pickled jalapenos
1/4 cup green chili sauce
1/4 fresh shredded Monterrey Jack
Diced cilantro
1 beer
1 can of fire roasted tomatoes
Cumin
Garlic salt

Sauce
1/2 cup sour cream
1/4 cup buttermilk
2 jalapenos cored
Handful of cilantro
Kosher Salt to taste
1 tbs of butter
1 tbs of flour

Directions:
Prep sucks for me, but it really is what pays off when pulling any meal together. So get chopping. For the filling, you are going to make your rice (stove top / or microwave) and your beans (fresh or canned). Dice the cilantro for the filling. Roast your corn…I did mine over the fire of my burner until blackened and then sliced the kernels off.
The last part of the prep is your chicken. I poached mine in a beer and can of fire roasted tomatoes and let that simmer for about 30mins.

1. Okay, let’s get to cooking. Preheat your oven to 350.
2. Let’s make the sauce first by blending together the cored jalapenos, cilantro, sour cream, and buttermilk. Taste and add salt as needed. It should be smooth and pale green in color.
3. In a sauce pan make a rue by melting butter and flour until light brown. Turn down the heat or turn it off and add the sauce and stir until it thickens up a bit. Set aside.
4. Let’s make the filling by cutting up your cooled chicken into small pieces. You should also have cooled beans, rice, and corn. I diced up the second half of my avocado, cut kernels, and pickled jalapenos. In a large bowl, I added the second cup of sour cream, a small can of diced green chili sauce and then stirred everything together. Taste it and season per your taste buds.
5. Take a 9 x 13 dish and put some of the sauce on the bottom. Thin layer. Take your tortillas and fill them up and then fold them over into an enchilada and lay them down in the sauced dish seem down. When done, spoon the sauce over the top of the enchiladas until mostly coated. Top with Mont Jack cheese and jalapenos and bake for about 20 mins. It’s all cooked at this point so you are baking to heat through and for a little color from the cheese browning.

Bacon Jalapeno Popper Cheese Bites

  • Difficulty: easy
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Bacon Jalapeno Popper Cheese Bites
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Jill had a party the other night and asked me to make some cocktail appetizers. I made some blue cheese filled dates topped with spicy pecans, pimento cheese atop of cheddar biscuit and then jalapeno popper bites. Now I failed to take a picture of them so I used a pic of my pimento cheese recipe as a stunt double to give you an idea of how they look. So instead of seeing the red pepper you would see bacon. When making stuff for parties I always forget to photograph my food and when I remember I feel stupid snapping photos when people are around.

So apparently these were a hit and Jill has been on me to post the recipe as people were asking about it. If you have seen those grilled jalapeno poppers that are filled with cream and cheddar cheese with bacon wrapped around the stuffed jalapeno this is basically the same thing but made as a one bite appetizer served on a Ritz cracker.

Ingredients:
Ritz Crackers
Candied Jalapenos http://woodys-smokehouse.com/product/sweet-fire/
3 Jalapenos diced (seeds and ribs removed)
1 package of cream cheese
2 cups of fresh shredded cheddar cheese
6 strips of roasted bacon
2 shots of Worcestershire Sauce
3-6 slugs of Tabasco

Directions:
1. Preheat your oven to 375 degrees. Layout your bacon on a wire rack and roast until crispy which will be about 40-50 minutes. Cool and then dice up.

2. In a mixer add your cheeses, diced jalapenos, Worcestershire and Tabasco with a half of the bacon bits.

3. Roll the cheese mixture into balls. The size should fit onto a Ritz cracker with room around the edges. Now roll a strip of the ball in the bacon so that it shows on the outside. My pic doesn’t show it because that is Pimento Cheese. Top with a candied Jalapeno. If you don’t fine them in your store/market I posted a link above to a place where I get mine. It’s a roadside joint in Madisonville, Texas called Woody’s Smokehouse.

Jalapeno Bottle Caps with Ranch

Jalapeno Bottle Caps with Ranch

  • Servings: na
  • Difficulty: easy
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Jalapeno Bottle Caps with Ranch
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Fried pickles and jalapenos elbowed their way into the scene to offer another option to accompany your favorite burger or dog. I took a group of colleagues to the Katy Trail Ice House while they were in town for a meeting. I ordered a bunch of appetizers and the jalapeno’s were a hit. Surprising that many of them have never had them before. I guess they don’t realize that in the south fried- anything is possible.

The other night Jill wanted a cheeseburger so i figured I would try making these to surprise her. Super easy all you need is a batter, jar of pickled jalapenos and some oil. You get the tang of the pickling, heat from the jalapeno and complemented with the creamy ranch dressing. If you don’t appreciate the heat you can substitute the jalapenos with pickles.

Ingredients:
Fry Seasoning https://whiskeynwry.com/?s=Fry+Seasoning
1 cup of Self Rising flour
1 cup of beer
1 jar of pickled jalapenos
Oil for frying
Buttermilk Ranch Dressing (packet made with buttermilk)

Directions:
1. Heat your vegetable oil up to medium to medium high heat.

2. Drain your pickled jalapenos and pat them dry with a paper towel.

3. For the beer batter I poured the flour into a bowl and seasoned it with my fry seasoning. Slowly mix in the beer until it has the consistency is between queso and pudding. I poured all my jalapenos into the dredge and dropped them into the oil by hand (one at a time). Use your spider to move them around and turn them over. When done remove and place them on a paper towel and/or wire rack.
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Candied Jalapeno Goat Cheese Ball

Candied Jalapeno Goat Cheese Ball
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Out of the gate, these pictures are horrid. I still haven’t gotten over the semi-embarrassment of doing this blog. I like to cook and make things but I don’t consider myself an expert or even a great cook. People like my food and most importantly Jill and I like it. So I made this the other night for a party we had but forgot to take pictures before the party started. I wanted to avoid taking pictures in front of everyone, as if I am some special cook or “food blogger”, so while people were eating chili, I grabbed my camera and snapped a few photos. As you can see I did a poor job of composing my shots.

Anyway, back to the food. Jill and I discovered sweet jalapenos years ago. When we want a snack we will run into the kitchen and slather a few crackers with a thin layer of cream cheese and then pile on sweet or candied jalapenos. Perfect bite for us…. tang from the cheese, crunch of the cracker and the sweet and spiciness from the jalapeno. We later discovered jalapeno jelly and applied the same concept and sometimes used both. We keep two jars of each on hand.

For our party we had chili and I had already decided on trying the bacon butter crackers along with my blue cheese sauced warm kettle chips. I wanted a third option so created this cheese log based upon our late night snack attacks. Instead of just using cream cheese, I whipped in some goat cheese for an extra layer of “tang” and then diced up those sweet or candied jalapenos and folded them into the ball/log. Could eat it everyday.

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Ingredients:
1 8oz block of Philly Cream Cheese
1 4oz package of Goat Cheese
Handful of Woody’s Candied Jalapenos https://woodys-smokehouse.com/shop/
1 jar (10oz) of Austin Oasis Jalapeno Jelly http://www.austinoasis.com/
1 tbs of local Honey

Directions:
Let both cheeses come to room temperature so that they stir easily. Dice up your candied jalapenos and stir into the cheeses and honey. Pour it on to wax paper and make a shape of your choice (ball, log, whatever).

Put it in the fridge to harden up a bit until you are ready to serve it. Pour the jelly on top of the log/ball and serve it with your favorite crackers.

Creamy Jalapeno Ranch Dip (Chuy’s copycat)

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Chuy’s is a Mexican restaurant chain in Texas. If you make it down here, find one and go try their Chicka Chicka Boom Boom Chicken Enchiladas. They used to be only served on Wednesday but have since found a permanent home on the menu. Stupid name but the queso on top is perfectly spicy. When your server brings you chips and salsa (which is also awesome) ask him/her to bring you their “jalapeno ranch”. Good stuff.

Tried to replicate it a few times until I arrived at the following recipe.

Ingredients:
1 cup of Dukes Mayo
1/4 cup of buttermilk
1/4 cup of sour cream
Juice of half a lime
2 green onions
3 jalapenos seeded
3 roasted hatch chilies (seeded)
handful of Cilantro
pinch of cayenne
4 tbs of Ranch Dressing packet (up or down based upon taste)

Directions: Roast your chilies to char the skin and put into a paper bag to steam them so that you can easily remove the skin. Then seed the chilies and jalapenos and put everything in the blender except for lime juice and Ranch dressing Mix. Then add Ranch a tbs at a time and squeeze lime into the dressing. Continue to pulse and taste until you get it right.
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Spicy Pimento Cheese Dip

Pimento Cheese Dip

  • Servings: 10
  • Difficulty: easy
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Pimento Cheese Dip
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Never really understood the whole pimento cheese thing. I hated it on sandwiches, I mean it was cheese and mayo.   Jill on the other hand loves it and she makes it for her lunch. She uses a recipe The Peachtree Cookbook that had jalapenos and no miracle whip. Okay, much more interesting but didn’t move my needle in sandwich form.

There was a joint in town called Tried and True (now closed) that was a whiskey bar with slightly gourmet bar food. They had on their menu as an appetizer Pimento cheese spread with saltine crackers and Tabasco. As a dip with Tabasco made perfect sense and here is my stab at it.

Ingredients:
10 oz extra sharp cheddar (shredded from block)
3 oz of pepper jack cheese, (shredded from block)
3 oz of cream cheese cut into chunks
½ cup Dukes Mayo or sub for Greek Yogurt
1 4oz jar of drained pimentos
2 jalapenos (seeded)
½ tsp of onion powder
½ tsp of garlic powder
½ tsp of cayenne pepper (optional)
Pinch of red peppers flakes (optional)

Directions:
Ready? Put in a food processor and blend until combined and smooth. Serve with crackers, Tabasco and whiskey.

Tomato Cheddar Pie with Bacon Crust

Tomato Cheddar Pie with Bacon Crust

  • Servings: 6
  • Difficulty: easy
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Tomato Cheddar Pie with Bacon Crust
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This is cheesy, salty, tomato-y southern pie that works for an appetizer or side dish to a good southern soul food dish.   My version is adapted from the FoodNetwork kitchens. A few of our guests are GF so I used gluten free crackers in my crust. Great flavor.

Ingredients:
3.5 cups of Cheddar Crackers (Goldfish)
3 tbs of butter
1 egg
6 slices of crispy roasted bacon
2.5 cups of shredded cheddar
½ white or yellow onion sliced thinly
4 cloves of garlic (minced)
2 minced jalapenos (seeded)
2 heirloom tomatoes sliced for the top.
Pinch of cayenne pepper
1 tbs of black pepper

Directions:
1. Roast your bacon for about 50mins 400 degrees until crisp.

2. In a skillet take your sliced onions with some olive oil and caramelize them over medium low heat. We are trying to add some sweet into this savory pie.

3. Slice your tomatoes and salt them. Let them sit on a rack to allow the moisture to extract. Takes about 10mins. When done pat them with a paper towel to pull out as much moisture as possible.

4. Pie crust: Add crackers to a food processor and pulse until fine. Add butter, egg and crispy bacon and pulse until all combined.   Put the mixture into a pie dish and press it out.

5. Pie filling: mix the cheddar cheese, mayo, garlic, jalapenos, caramelized onions and seasonings. Pulse until combined.   Pour the mixture on top of the “pie crust”. Smooth it out and top with tomatoes and brush them with olive oil.
Cook in a 375 degree oven until the cheese mixture is melted and the tomatoes are dehydrated.