1. Finely chop the garlic, jalapeno, and cilantro (you can use a blender or food processor but I like the little chunks).
2. Add sour cream, ranch seasoning, lemon juice, buttermilk and stir.
3. Add milk 1/4 cup at a time until desired consistency (about 1 cup total).
Refrigerate until serving (best if made a day ahead).
Combine cream cheese, half and half, and butter in heavy saucepan.
Stir over low heat until creamy and butter has melted.
Blend in frosting mix and stir until blended well.
Add peppermint extract and food coloring.
You can divide into different colors and flavors.
Note, though, if you would like to use candy molds or have an itch to try something equally sweet, look into using the Alternative Creamy Mints Recipe.
Spoon egg yolks into a bowl. Add cream cheese, mayonnaise, and garlic powder; mix well. Fold 3 crumbled slices of bacon and jalapeno pepper into egg yolk mixture; season with salt and pepper.
Fill each egg white half with egg yolk filling. Sprinkle remaining crumbled bacon over filling and top with paprika. Chill in refrigerator for about 1 hour before serving.
Preheat oven to 400 degrees F (200 degrees C).
Beat Neufchatel cheese, mayonnaise, Cheddar cheese, jalapeno pepper, and green chiles together in a large bowl until evenly mixed; spread into a 2-quart casserole dish. Sprinkle Parmesan cheese over the top of the mixture; top with bread crumbs.
Bake in preheated oven until lightly browned around the edges, 25 to 30 minutes.
In a heavy saucepan on high heat, bring cream to the boil.
Just as it is ready to boil, stir in sour cream until completely blended.
Reduce heat and add chicken and jalapeno juice.
Simmer until heated thoroughly.
Meanwhile, in another pan, melt butter and add flour to create a roux/paste.
Whisk paste until it browns SLIGHTLY.
Add paste to cream pot just before it boils up.
Whisk continuously until paste dissolves into cream.
Remove from stove and add cheese and chopped jalepenos.
Serve/Use immediately.
Blend buttermilk, green chilies, mayonnaise, jalapeno pepper, cilantro, garlic, ranch dressing mix, and lime juice in a food processor or blender until mostly smooth.
Combine cream cheese and butter in a microwave-safe bowl; heat in microwave until mostly melted, about 30 seconds. Add corn, jalapeno peppers, cumin, and garlic powder to cream cheese mixture.
Heat mixture in microwave until warm, 1 to 2 minutes.
Roughly chop the chives, cilantro and jalapeno then place all of the ingredients except the buttermilk into a blender or food processor. Blend until smooth, checking the consistency. Add the buttermilk and blend just until incorporated. Store refrigerated in an air-tight container.
Combine flour, salt and baking powder; stir in eggs and milk. Add shortening; mix well.
Stir in ham.
Drop batter by tablespoon into deep oil heated to 375\u00b0.
Fry until golden.
Drain on paper towels.
Serve hot with Creamy Sauce.
Yields about 2 dozen.
he sour cream for a creamy salsa if you prefer).
ourse salt. Drop tequila infused jalapeno rings into the glasses for
Add all ingredients into the blender & blend on high for 1 mintue.
Taste to see if its spicy enough, if not add another half of the jalepeno.
Chill in the fridge or just enjoy right after you blend!
Mix vodka, jalapeno-infused simple syrup, lemon juice, and cucumber water in a cocktail shaker and pour over ice in an highball glass. Garnish cocktail with cucumber spear.
or dipping.
NOTE: This recipe was written to be made
ip.
Wash and seed jalapeno, and cut into a pieces
Add first two ingredients to rice cooker and mix.
Add the remaining ingredients and turn on. I have an on/off rice cooker and it took about 25 minutes to cook.
Let stand 5 minutes.
Note: This recipe is spicy. If you prefer something less spicy you can use: 1 can condensed cheese soup, 1 can milk (use soup can), 1 can regular pinto beans, 1 package taco seasoning, 2 cups pasta.
il. Blend until smooth and creamy.
Bring the stock to a boil over medium heat.
Add in half-and-half, and bring back to a boil.
Whisk in grits, reduce heat to low, and cook for 10-15 minutes until creamy, stirring occasionally.
Add chopped jalapenos, and let cook for 5 more minutes.
Turn off heat, add in cheese, and stir till melted and incorporated.
Note: Salt needed will vary depending on stock used.
Melt butter with olive oil in medium pot.
Add onions, garlic, and chopped jalapenos. Saute until onions are softened.
Add chicken broth and milk; bring to a boil.
Add grits, lower heat and stir constantly with a whisk for three to five minutes until cooked.
Add Velveeta and pepper jack cheese. Cook until cheese is melted and well blended.
If grits are too thick, add a little milk to loosen them up.
Serve immediately.
Either cut the recipe in half or find a