Place one tortilla on hot grill, sprinkle with half the cheese, cover with pepper strips, green onion and jalepeno pepper. Sprinkle the rest of the cheese over all, cover with second tortilla. Close grill and grill for about 6 minutes or until cheese is melted; remove to plate and cut into 4 triangles.
Serve hot with salsa.
f the roasted red bell pepper recipes posted on this site for
Make the marinade:
Process jalapeno, olive oil, lime juice and rind, garlic, cumin, cayenne, and salt in a blender until smooth. Reserve 2 tbs., and toss into a bowl with shrimp.
let sit for 1 hour in the refrigerator.
Thread marinated shrimp onto skewers and sprinkle the sugar onto them.
Grill over high heat for 3 minute, turn skewers and grill for 1 minute, or until shrimp is opaque.
Slide shrimp off of skewers, into a bowl and toss with reserve red marinade and cilantro, and serve.
Spread bean dip in bottom of 9x6 glass dish. Spread guacamole dip on top of bean dip. Mix sour cream, mayonnaise, and taco seasoning together. Spread over guacamole. Chop onions, tomatoes, and jalepeno. Mix gently and spread over top of sour cream. Top with cheese. Use Doritos or taco chips for dipping.
red pepper and jalepeno pepper.
Saute the onion jalepeno pepper and red pepper until soft
Saute pepper and onion for 8 to 10 minutes. Add all ingredients to crock pot and cook on low for 4 to 6 hours.
Add salt and pepper to taste.
My friend Sheri usually adds a chopped jalepeno pepper for spicier beans.
Fry 8 strips bacon - soft.
During frying put on generous portion of garlic powder and pepper.
Toast bottoms of bread.
Place bacon on bread.
Tear cheese into 3 peices per sandwich.
place on sandwich.
Toast tops of bread.
microwave bottoms with bacon and cheese for 50 seconds.
Add Jalepeno pepper slices.
Place small to moderate amount of Red Hot on top.
Sprinkle parmesan cheese on bacon and cheese.
Place top peice of bread on sandwich.
Now you have a sandwich.
Eat.
In a small bowl, combine scallions, 2 teaspoons of the lemon juice, garlic and ginger.
Arrange fish filets in a single layer in a microwave safe shallow baking dish.
Spoon scallion mixture over fish. Cover dish with vented plastic wrap.
Microwave on high for 3-5 minutes or until fish flakes easily with a fork.
Using a slotted spatula, transfer fish to dinner plates. Stir together fish sauce, jalepeno pepper and the remaining lemon juice. Drizzle over fish.
n sour cream, salt, and pepper until smooth.
Enjoy!
Use the small skinny Chilie pepper.
Combine the first 10
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.
f olive oil, the poblano pepper, and jalepeno pepper. Saute about 5 minutes
arge skillet. Add onions, bell pepper, jalepeno pepper, and garlic. Saute until soft
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
emon juice. Add salt and pepper to taste. Note that if
istributed.
stir in beef, pepper, and salt, stirring until evenly
celery, carrot, garlic, red pepper and jalepeno pepper in olive oil until soft
In a bowl, combine chopped and whole blueberries, jalepeno pepper, onion, red pepper, lime juice, and salt.
Cut the tomatoes, onion, and pepper into large chuncks and place in food processor.
Juice the lemon and pour into the food processor bowl along with the tomatoes, onion, jalepeno pepper and tomato paste.
Add seasonings.
Pulse until you reach your desired consistency.
In large saucepan, melt butter over medium heat; cook garlic, salt, herb seasoning and pepper until fragrant, about 30 seconds.
Add beans, tomatoes, mushrooms, jalepeno pepper and 2 tablespoons water; cover and cook, stirring occasionally, until beans are tendercrisp, about 10 minutes.