Jalepeno Popper Chicken Chili

Jalapeno Popper Chicken Chili

Ingredients

• 3 tbsp extra virgin olive oil
• 1 small onion, diced
• 5 jalapeno peppers diced, seeds removed (leave some seeds for extra heat)
• 3 cloves garlic, minced
• salt and fresh ground black pepper
• 1 + 1/4 pound boneless chicken breasts, cut into bite-sized pieces
• 2 teaspoons chile powder
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• pinch of crushed red pepper
• 1 (10 oz) can dice tomatoes with green chiles
• 1 + 1/2 cups chicken broth
• 1 (14 oz) can cannelloni or navy beans, drained
• 1 (14 oz) can corn, drained
• 8 ounces cream cheese
• 1 pound bacon, cooked crispy and crumbled, divided

Instructions

• 1
  In a large saucepan (deep enough for soup) heat 2 tbsp extra virgin olive oil over medium heat and sauté onion, jalepeno, and garlic until tender.
• 2
  Season the chicken pieces with salt and pepper, then add to the saucepan adding another tablespoon of olive oil as well. Add cumin, chili powder, oregano, and crushed red pepper. Toss chicken and seasonings together and lightly brown chicken on all sides.
• 3
  Stir in can of diced tomatoes, chicken broth, corn, and cannelloni beans and increase heat to bring to a simmer. Let simmer for 30 minutes.
• 4
  Stir in cream cheese and stir until completely melted. Stir in 1/2 of the crumbled bacon. Remove from heat. Season with salt and pepper as needed. **Add more chicken broth if too thick.
• 5
  Serve and garnish with cheddar cheese and the rest of the crumbled bacon.

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Mexican Baked Eggs

Mexican Baked Eggs

Eggs baked in spicy black bean and tomato sauce topped with melted cheese.

Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Ingredients

• 1 tablespoon corn oil
• 1 small onion, diced
• 2 cloves garlic, chopped
• 1 teaspoon cumin, toasted and ground
• 1 teaspoon chipotle chili powder
• 2 jalapeno peppers, diced
• 1 (28 ounce) can diced tomatoes or 4 cups diced fresh tomatoes
• 1 (19 ounce) can black beans, rinsed and drained
• 1 teaspoon oregano
• salt and pepper to taste
• 1 handful cilantro, chopped
• 4 eggs
• 1/2 cup grated cheese such as jack and cheddar

Directions

1. Heat the oil in a pan over medium heat.
2. Add the onions and saute until tender, about 5-7 minutes.
3. Add the garlic, cumin, chipotle chili powder, and jalapeno saute until fragrant, about a minute.
4. Add the tomatoes, black beans, oregano, salt and pepper and bring to a boil.
5. Reduce heat and simmer until the sauce thickens, about 20 minutes.
6. Remove from heat and stir in the cilantro.
7. Place half of the mixture into one or more baking dishes, top with the eggs and spoon the remaining mixture around the eggs.
8. Bake in a preheated 350F oven until the eggs just start to set, about 5-8 minutes.
9. Top with the cheese and broil until it melts, no more than a minute or so.

I found the recipe here:  www.closetcooking.com/2011/09/mexic...

Purslane and Egg Tacos

Purslane & Egg Tacos – Tacos de Verdolagas y Huevos

Serves 2 to 4

The reciepe serves two people abundantly; four people if you are also serving other side dishes like potatoes and beans. For added measure for four, add a few more eggs and purslane.

Ingredients:

3 eggs, beaten

2 tablespoons oil – canola or olive oil

1/2 onion

2 cups purslane, large stems removed, 1 ½ inch pieces

1/2 large fresh tomato, diced

1 chile – jalapeno, serrano or roasted green chile, diced

1 – 2 cloves garlic, minced

Salt

Pepper

Fresh corn tortillas

Queso Fresco

Salsa

Method:

1. Beat eggs with whisk or fork. Season with salt and pepper. Set aside.
2. Heat large skillet on medium-high heat, add oil. Sauté onion for 1 to 2 minutes until it starts to become translucent. Add purslane; stir to cook for another 2 minutes. Add diced tomato, chile and garlic; sauté about 1 minute to reduce the juice from the fresh tomato. Using a spatula, push the purslane mixture to the sides to make a space to scramble the eggs. Scramble the eggs for another few minutes and mix the eggs and purslane together. Season with salt and pepper.
3. Serve warm with corn tortillas and topped with queso fresco and salsa (preferably green).

Jalepeno Popper Orzo Mac n Cheese

Jalapeno Popper Orzo Mac n cheese
The-Skipper-Bunch

Kosher salt 
1lb orzo
1 stick butter (8 tablespoons), divided 
6 jalapeño peppers; 4 seeded and finely chopped, 2 sliced with seeds 
4 cloves garlic, finely chopped 
1 onion, finely chopped 
3 tbsp all-purpose flour 
2 1/2c milk 
Freshly ground pepper 
2 cups shredded sharp cheddar cheese 
4oz cream cheese 
2c panko 
2 Fresno chili peppers, sliced

-- Bring a large pot of water to a boil. Salt the water and cook the orzo until al dente, about 6 minutes; drain. Meanwhile, heat 4 tablespoons butter in a saucepan over medium heat. Add the chopped jalapeños, the garlic and onion and cook until the jalapeños and onion are soft, 5 minutes. Add the flour and cook, stirring, for 1 minute. Add the milk and stir until the sauce thickens. Season with salt and pepper. Add the cheddar and cream cheese and stir until melted. Combine the orzo with the sauce and transfer to a casserole dish. Melt the remaining 4 tablespoons butter and toss with the panko to coat. Sprinkle over the casserole and top with the sliced jalapeños and Fresno chili peppers. 

Hot Sauce

For anyone who's tired of buying hot sauce.. my Mexican in laws taught me this and I make it twice a week.

Two Roma tomatoes and 1 or 2 Serrano or jalapeno peppers. Depending on your taste. Boil covering the tomatoes half way until skin starts to blisteron tomatoes . Remove tomatoes and pepper(s) and place on blender add a small amount of water from pan. 1/4 cup chopped onions 1 or 2 chopped garlic cloves and 1/4 cup cilantro leaves. Puree. Even if cilantro isn't available. Leave it out. Let the puree cool before placing in the refrigerator. You won't be disappointed!

(Explodinggirl5)

Baja Fish Tacos

Baja Fish Tacos

Sandy~Bettyinthekitchen

1 lb filets of white fish (cod, halibut, tilapia, orange roughy)
lemon pepper seasoning

8 warm corn tortillas (wrap in towel and microwave)

Sour Cream Sauce
1 cup sour cream (thinned with 2 T milk)(can substitute 1/3 cup each lite sour cream, lite mayonnaise and non-fat yogurt - really yummy!)
Pico Pica sauce or any red pepper sauce to taste
6 radishes, minced

Garnish
shredded cabbage (use a mixture of purple and green)
cilantro sprigs, optional
Cheddar, Chihuahua, Cotija or Jack cheese, shredded
salsa fresca or pico de gallo

Heat a non-stick skillet with a small amount of oil. Dry the fish fillets then sprinkle with lemon pepper and pan fry about 3 minutes per side. Set aside and keep warm.

Meanwhile, prepare the sour cream sauce and chill.

To serve, fold tortilla in half and layer with fish, cheese, sour cream sauce, salsa and cabbage.

Makes about 4 servings.

Pico de Gallo
1/2 cup diced white onion
1 cup diced roma tomatoes, seeded
3 sprigs chopped cilantro
1 jalapeno--finely chopped
1/2 tsp garlic salt
juice of one lemon (or lime)

Jalapeno Popper Grilled Cheese

This was yummy. I made sourdough bread from our favorite recipe and we had the sandwiches on the sourdough griled on the panini maker. This was a good change from the typical grilled cheese sandwich. I served with spanish rice and peas.

Jalapeno Popper Grilled Cheese
http://www.closetcooking.com/2011/04/jalapeno-popper-grilled-cheese-sandwich.html
Ingredients
2 jalapeno peppers, cut in half lengthwise and seeded
2 slices sour dough bread
1 tablespoon butter, room temperature
1 tablespoon cream cheese, room temperature
1/4 cup jack and cheddar cheese, shredded
1 tablespoon tortilla chips, crumbled
Directions
Place the peppers on a baking sheet with the cut side facing down.
Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes.
Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes.
Remove the skins from the peppers. The skins should easily "pinch" off.
Assemble sandwich and grill until golden brown and the cheese has melted, about 2-3 minutes per side.

Chicken Curry

Chicken Curry

Ingredients:

4 Tbsp olive oil

2 medium red onions, cut into thin wedges

2 jalapenos, seeded and finely chopped

2 cloves garlic, finely chopped

1 2 inch piece fresh ginger, thinly sliced

1/4 cup fresh lemon juice

1 3/4 pounds boneless, skinless chicken breasts, cut into 1 1/2 inch pieces

1/2 tsp cayenne pepper

1/2 tsp ground coriander

1/2 tsp ground cumin

1/4 tsp mustard seeds

1 tsp kosher salt

2 ripe yellow peaches, roughly chopped

1/2 canned unsweetened coconut milk

cooked white rice

1/4 cup plain yogurt

Note; If you don't have all the spices on hand, it's ok to use curry powder instead (2 tsp)

DIrections:

Heat 2 Tbsp of the oil in a large saucepan over medium heat. Add the onions and cook for five minutes. Add the jalapenos, garlic, ginger, and lemon juice and cook for five minutes. Transfer to a plate. Rinse the chicken and pat it dry with paper towels. Add the remaining oil to the skillet and increase heat to medium high. Add the chicken and cook until browned but not cooked through, about four minutes. Add the cayenne, coriander, cumin, mustard seeds, and salt and stir fry for two minutes. Add the onion mixture, 1/2 cup water, and the peaches and simmer for 8 minutes. Add the coconut milk, reduce heat, and simmer for 2 minutes. Spoon the curry into individual bowls. Serve with the rice and yogurt, if you want.

To freeze: Leave out the rice and yogurt. Let cool, then ladle it into resealable freezer bags. To reheat, thaw and warm in a covered saucepan over medium low heat for 20 minutes, and then serve with rice and yogurt.