jalapeno recipes

Sloppy Joes

beef

onion, diced

garlic,

jalapeno, minced

red pepper, diced

small red beans

tomato sauce

tomato paste

red wine vinegar

molasses

Worcestershire sauce

mustard powder

salt

black pepper

whole-wheat burger buns

Chorizo Quesadillas

(12-inch) flour tortillas

Monterey pepper Jack or smoked Cheddar

chorizo

scallions, chopped

plum tomatoes,

jalapeno,

white onion, finely chopped

Preheat a nonstick skillet or griddle pan to high heat. Blister a flour tortilla for 20 seconds, flip. Cover half the tortilla surface with shredded cheese, bits of chorizo or andouille, and chopped scallions. Fold the tortilla in half and cook a minute longer, 30 seconds on each side, pressing down gently with a spatula. Cut quesadillas into 4 wedges and top with salsa. 

For salsa, combine ingredients in a small bowl and spoon over wedges of quesadilla, as you snack.

I really enjoyed the recipe. However, I wished that I know the difference between soft and hard chorizo. This recipe calls for hard chorizo. If you have soft chorizo. Cook the chorizo in a frying pan before including it into the recipe. Also the salsa is so simple and amazing that I’m leaving it in my favorite salsa recipes.

I have made chorizo quesadillas for years. We are from Mexico, and have decided that Americans overload their recipes with too many ingredients they do not need. It makes the food lose it's authentic flavor, and is no longer any good. This recipe calls for things that do not go into a chorizo quesadilla. It complicates the recipe, and makes it less enjoyable. This does not compare to the real deal!

so easy and kids loved it too quick dinner idea even good for lunch

These were a hit at my house. My husband isn't a big fan of chorizo, but he liked them. He also liked them when I substituted the chorizo for chicken.

the sausage was a little odd inside a cheese quesadilla, but it was ok.

I altered your wonderful recipe by adding some refried beans and baking the both of the filled tortillas at 375 for 15 minutes.  I think I may have baked them for too long (ten minutes probably works better) but the results were just as good.  Your recipe is great and will be used again for sure.

I absolutely LOVE chorizo, but it totally overpowered everything.  Much, much too strong.

My family loved these-even my picky 3 year old! I served with fresh guacamole. This is such a great QUICK meal with wonderful flavors.

This was the hit of my Super Bowl party. It takes no time to make and it can be adapted for your guests tastes and in my case, allergies. My guests loved them, and so did I.

Spiced Beef Hot Dish With Bacon Jalapeno Cornbread

bacon

salt and black pepper

Oil, if needed

carrots,

yellow onion, chopped

baharat

chili powder

tomatoes

beef broth

chickpeas,

golden raisins

cornmeal

all-purpose flour

baking powder

baking soda

unsalted butter,

whole milk Greek yogurt,

honey

parsley,

For the spiced beef hot dish: Place the bacon in an even layer in a Dutch oven or large cast-iron pan and turn the heat to medium-high. Cook until crispy and the fat is rendered, a few minutes per side. Meanwhile, sprinkle the beef with salt and pepper. Remove the bacon to paper towels to drain, leaving the bacon fat in the pan. Working in batches, place the beef in an even layer in the Dutch oven and sear until browned on all sides, adding a drizzle of oil if the Dutch oven ever seems dry, about 4 minutes per side. Remove to a plate or shallow bowl. Crumble the bacon and set aside.

Reduce the heat to medium and add the carrots, jalapeno and onion and cook until translucent, 7 to 10 minutes. Add the garlic and cook 1 minute. Add the baharat and chili powder and toast with the vegetables, 1 minute. Add the tomatoes and broth and bring to a boil. Add the beef and any accumulated juices, the chickpeas and raisins. Reduce to a simmer, then cover and let cook 1 to 1 1/2 hours. Season to taste. 

For the cornbread: Preheat the oven to 400 degrees F. 

Whisk together the cornmeal, flour, baking powder, baking soda and salt in a large bowl. Whisk together the egg, melted and cooled butter, yogurt and honey in a medium bowl. Add the wet ingredients to the dry ingredients. Fold in the jalapeno and bacon.

Using a cookie scoop, dollop the cornbread batter on top of the chili to cover. Bake, uncovered, until golden brown, 25 to 30 minutes. Remove and serve with yogurt and chopped parsley.

Mexican Chicken Soup

chicken

Good olive oil

onions (2 onions)

celery (2 stalks)

carrots (4 carrots)

garlic, chopped

chicken stock,

jalapeno

cumin

coriander seed

cilantro leaves, optional

(6-inch) white corn tortillas

For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.

Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

This is a simple, and very delicious recipe for tortilla soup. My husband and son love it. Being that my husband is Mexican, it is difficult to please his spoiled taste buds from his Mother’s cooking. This soup nails it on the head! I usually just pan fry the breasts.  Such a great recipe that is requested again and again. You can make it as spicy as you wish by adding or deleting the jalepeños. Last fo around I used one large Jalepeño with seeds and it was perfect! The tortillas will absorb some of the heat from the pepper so it ends with a perfect heat in the back of your throat and not overbearing. Love this recipe 

I have made this for group gatherings. Received rave reviews about how great it was every time!
I like that you can add a much or as little spice as you want, because no matter what, it still tastes great!
The avocado is the perfect topper!

Ina Garten is a cooking genius, but I have to disagree regarding the chicken. I've found that browning pieces of chicken (thighs are good) in the bottom of my cast iron soup pot imparts a richer flavor. I simply put in some olive oil, brown the pieces of chicken -- skin and all -- then add the rest of the ingredients. Before serving I take out the chicken and let it cool enough to remove the bones. I always leave the skin on the chicken. Guests can removed the browned skin when eating, but it's usually nothing but caramelized nuggets of chicking goodness by then. The bones and skin impart more flavor and a much more satisfactory chicken taste. 

I have made this twice now and I have changed some ingredients and the way I do the tortillas.<div>I make my tortilla by scratch and add it in dough balls while the soup cooks. It's so delicious! Everyone who eats it falls in LOVE.</div>

-Made the soup and roasted the chicken the night before serving. Heated the soup and assembled it about an hour before serving. It is a beautiful, delicious, refined flavor that’s worth the time to make. 

This is an excellent Chicken Tortilla Soup recipe! My husband thought it was restaurant quality and so did I. I made a few tweaked here and there. In the beginning I browned the chicken breast on both sides for about 5 minutes, in the pot I was going to make the soup in. I then transferred the chicken to a dish and finished cooking it in the oven. I also used regular diced tomatoes in their juices. Lastly, I added black beans, corn, and a corn puree, 2 cups frozen corn and 2 cups chicken stock. It was so yummy!!!

Just like all other reviews, this recipe hits the mark on so many levels.  Score this one as 11 on a 10 point scale!!!

Without a doubt my favorite soup.  I don’t use the tortilla shells, but keep everything else the same.  Freezes very well, so make extra.  

This is my favorite soup recipe.  The best flavors and you can add different ingredients if you like to mix things up but I follow the recipe as is. Perfect once again Ina.   

This is my second time making this soup and it is comfort in a bowl with a kick! Tailor the jalapeño and cilantro to suit yourself. The tortillas make it authentico!

Simmer a recipe for spicy Chicken Tortilla Soup from Food Network that's loaded with fire-roasted tomatoes, black beans, jalapenos and more.

Chicken Tortilla Soup

vegetable oil

onion,

garlic

jalapenos, finely diced

chicken broth

chicken breasts, boneless and skinless

juiced,

Salt and black pepper

cilantro leaves

flour grilled,

avocado, pitted, sliced

Monterrey cheese

In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

I was actually surprised at how easy and fast this recipe was, and it tasted GREAT and I am a bit of a foodie. Substitution, I am living in LA and with the Corona Virus around I did not want to leave the house, and did not have the tomatoes or pepper. So being creative, I used a good heaping 3 to 4 Tbs of chunky salsa as a substitution and it worked great!!!  Love this recipe! Umm Umm Good

It’s a good base recipe to doctor up how you like. I added cumin, cayenne pepper, oregano, and paprika after the onions and before the jalapeños and garlic. I also used rotisserie chicken I had shredded the day before. After all that, hands down best and most flavorful chicken tortilla soup I’ve ever had.

This was very good recipe.  I changed up a few things.  I used thigh meat because it’s better. I used a can of Rotel with green chili’s because I like them better than fire roasted.  Sometimes they can be sweet.  Also I fried up in small amount of oil corn tortillas until crispy.  This was very good and not very hard.  The wife and loved it. Lots of texture and color.  Five stars. 

Excellent base recipe with lots of room for personalization. I used all the meat from a rotisserie chicken, used both black beans and kidney beans (rinsed), and added 2 t cumin, 2 t oregano, 1 t chili powder, and 1 t paprika. It still could have used more salt. I let the whole thing simmer for probably 30 minutes. Added the cilantro and lime juice (we only used 1/2 a lime) right before it came off the stove. Next time I'll probably add some tomato paste to thicken it and consider adding some chipotle/adobo to deepen the flavor and add some extra spice. 

My husband is a tortilla soup snob and he raved about this dish. I did take a bit of creative license and a few tips from other reviewers. A. I doubled the recipe. B.Combined chicken stock and chicken broth. C. Used the white meat from two rotisserie chickens. D. Substituted HOT Rotel for tomatoes. E. Added roasted corn by cooking frozen kernels in a dry pan on the stove.  F. Cumin made it perfect. No salt necessary.

Easy to make and wonderful flavors. I added a tablespoon of cumin and that made it PERFECT!

Quick and easy to make. I added more seasoning, cumin, chili powder, pepper, and instead of raw jalapeño I added a couple teaspoons of pickled. My kids don’t go for too spicy. Also let it simmer a while with the chicken in the pot. Very tasty after that!

great recipe! it’s turned out amazing and it’s so easy to make. I added a few more seasonings to add more flavor but overall a wonderful soup!

Easy, quick and delicious for a weeknight meal but, this weekend, I turned the flavor up to 11 with a couple of changes. 

First, I used skin-on and bone-in chicken thighs. I seasoned them well, browned them on both sides and then moved them to a plate. (Side note: I couldn’t resist the crispy skin and ate them while the vegetables were cooking :)

I followed the recipe from there, adding the chicken back to the pot to simmer for an hour as well as a tablespoon of chicken base to boost the chicken flavor. 

An hour later, I removed the thighs, deboned them, shredded the meat and continued with the recipe from there. 

Awesomeness!

I used this recipe as my inspiration. I added a deep caramel roux in addition to using chicken stock instead of a broth. I also included the carcass from the chicken for even more flavor. I reduced the soup for a few hours. The result produced such an amazing thick texture with bold rich flavors.

I love soups and recently I have been experimenting with thickeners. Last week I made a beautiful gumbo and wanted to combine the two recipes to get a similar result. Experimenting with recipes is always a fun way to show off what you have been learning as we as improving in the kitchen. I have so much to learn still and I am constantly making mistakes but it is always worth it when it works out. 

https://www.foodnetwork.com/videos/spicy-chicken-tortilla-soup-0227359

Danny rescues Sunday night dinner with easy to make Chicken Tortilla Soup.

Spicy Chicken Tortilla Soup

Homemade Red Hot Sauce

tabasco

onions

water

white vinegar

Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat. Saute for 3 minutes. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated. (Note: this should be done in a very well-ventilated area!) Remove from the heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream.

Taste and season with more salt, if necessary. (This will depend on the heat level of the peppers you use as well as the brand of vinegar used.) Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6 months.

I used 10 Fresno peppers, about 15 smaller orange habaneros, a little more garlic than called for and an entire onion.  It’s pretty hot and has a good flavor. No extra salt added aside from the original amount. I also used a blender on liquify setting to try and keep all of the solids, when strained I had very little left. 

<div>This is an excellent way to use up peppers when your garden has been especially bountiful.  I used probably five different types of peppers and processed in the canner for 10 minutes.  I had a little over a pound of peppers and ended up with 12 four ounce jars.  Yowza!</div><div><br /></div><div>I also used all the seeds and didn't bother to strain it.</div><div><br /></div>

Great quick but super flavorful recipe!  I used twenty red ripe serranos from our garden, plus 4  habañeros and three dried dragon cayenne peppers, both homegrown as well.  I upped the garlic to 4 cloves but stayed pretty true to the 3/4 cup of onion.  I used a yellow one.  I added a teaspoon of paprika as well; pink Himalayan was my salt of choice.   After straining and pouring the hot sauce into jars(a pint and a half worth) to undergo the 2 week waiting period, I used the remainder to toss over some Trader Joe's chicken drumettes to see if the sauce might be good for hot wings.It was so delicious!Quite hot but not to the point of unenjoyable, with the right amount of tang and salt. I will make again once  I pick another peck of peppers. 

One of my favorite homemade hot sauces! Have done it with cayenne and red jalapeños, both excellent. 

Good recipe.  Turner out crazy hot, but that was because of the peppers I used. Will make it again with some milder peppers.

Quinoa has Peruvian origins and was named the "mother grain" by the ancient Incas. The grain (which is actually part of the same family as spinach) is high in protein and has a large nutrient-rich germ. Quinoa seeds are naturally coated in saponins, which have a bitter, soapy taste, so be sure to thoroughly rinse the grains before cooking them. Serve this simple but delicious dish alongside grilled chicken or enchiladas.

Mexican Green Quinoa

quinoa

baby spinach

lime

olive oil

Kosher salt

Parmesan or Cotija cheese

Food Network Kitchen's Mexican Green Quinoa For Whole Grains as seen on Food Network

Bring a medium saucepan filled two-thirds full of water to a boil. Place the quinoa in a fine mesh strainer and rinse a few times. Add the quinoa to the saucepan, lower the heat and simmer until the grains are tender and the germ (which looks like a white tail) just shows inside each grain, about 12 minutes. Strain the quinoa and rinse under cold water. Drain again, then set aside to dry out well.

Meanwhile, combine the spinach, cilantro, lime juice, jalapeno, oil and garlic in a food processor and pulse until finely chopped.

Combine the quinoa, the spinach mixture, and 3/4 teaspoon salt in the same saucepan the quinoa cooked in and set over medium-low heat. Cook, stirring, until warmed through, about 3 minutes. Stir in 1 tablespoon of the cheese. Transfer to a serving dish and sprinkle with the remaining 1 tablespoon cheese. Serve warm or at room temperature.

I didn’t have a food processor so I used a blender. It worked out but it took a while because things weren’t mixing. I added a little bit more lemon because I like the taste of lemon. I think any of the ingredients could be adjusted to one’s likings. It’s a nice mixture of tastes

Followed the suggestion in the comments where I cooked the quinoa and added roughly chopped spinach and cilantro at the end. I only had a mexican blend cheese to add, which worked well. Recommend adding 2 more tbsp of cheese if you want to feel decadent. Paired it with some a Mexican shrimp recipe and it was delicious!  My husband asked for seconds!

Very good dish, but I would hand chop the spinach, garlic, cilantro, etc. next time rather than using a food processor, add the garlic and jalapeno to the quinoa to cook until fragrant, turn off the heat, add the cheese, and then add the spinach, cilantro, and lime juice when slightly cooled. 

Garlic Custards

Olive oil

jalapeno chile,

cream

eggs

white pepper

nutmeg

Herbed Hazelnuts, recipe follows

Dijon mustard

Salsa Fresca, recipe follows

butter

hazelnuts (filberts), toasted

oregano,

thyme,

cayenne

tomatoes, cored, seeded, and cut into 1/2-inch dice

onion

lime juice

Brush a whole garlic head with olive oil. Wrap it in foil and bake for 2 hours. Let garlic cool enough to handle, then cut off the top of the garlic head and squeeze the soft cloves out onto a cutting board. Using the side of a broad knife, mash the cloves slightly. (This may be done up to a week in advance. Refrigerate roasted garlic.)

Butter 8 (4-ounce) ramekins. Blend the custard ingredients together thoroughly. Pour into the ramekins and place them in a baking pan. Place the pan in the oven and carefully add hot water to come halfway up the sides of the ramekins. Bake until a toothpick inserted in center comes out clean, 45 to 50 minutes. Remove the pan from the oven, but you may leave the custards in the water bath to keep warm for up to 20 minutes. You may wish to prepare the Salsa Fresca and the Vinaigrette while the custards bake, and the Herbed Hazelnuts while the custards stay warm after baking.

To serve, turn the custards out of their ramekins onto plates. Spoon warm Vinaigrette over each one and sprinkle with warm Herbed Hazelnuts.

Whisk the vinaigrette ingredients together in a small saucepan and heat gently. Set aside to keep warm.

Melt the butter in a skillet and saute the hazelnuts with their seasonings until the nuts are well coated. Chop coarsely. 

Mix all the ingredients together. For best results, let salsa stand at least half an hour before serving or incorporating into recipe. Use within 24 hours. (The Vinaigrette calls for 1 cup. Enjoy the remaining 2 cups in Tortilla Soup or just with chips.) 

I've made custards, both savory and sweet, however this one drew me in.  I made it twice, once as written and then I varied it and made an artichoke custard with same recipe but replace garlic with cooked artichoke hearts (with all leaves removed before blending).  Both came out very well.  I also learned through the years that if you cook something like this, don't lead out with "Garlic Custard".  I called mine "Savory Custard" and everyone loved it and many asked for recipe.  I personally liked this alot.

Pico De Gallo

Roma tomatoes (slightly under ripe is fine)

jalapenos

Salt

Pico de Gallo

Dice up equal quantities of onion and tomato. Roughly chop the cilantro.

Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.

Slice the lime in half and squeeze the juice from half a lime the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.

Great pico recipe! I soaked the red onions for 30 minutes before adding to the bowl to cut the sharpness of the onion. 

This recipe was great as written.  The only thing I would suggest is to add a WARNING about the handling of jalapeno peppers.  The video is rather misleading, as it shows Ree dicing the peppers and scooping them bare handed into the bowl.  While this might be okay in some instances, what I found was that a few hours after I prepped this dish, my fingers started burning. This was my first experience with fresh peppers, and though I had removed the seeds and veins with a knife, I scooped the dice peppers into the bowl by hand.  After several hours of searching online for a possible remedy for the burning, it was pretty clear that gloves are recommended.  The best I could turn up for alleviating the burning was yellow mustard.  Not fun, so be careful with the peppers.<br />

thees always that one person who doesn't follow the recipe then tel,s everyone how bad it the dish tastes. lol

Fabulous pico.  Easy and far superior to that slop sold in the stores!  We like less spicy food, so I omitted the Jalapenos.

Made this tonight with tacos and it was amazing!! I didn't do a full recipe, but used all the ingredients accordingly. Everything in it tastes great and as long as you taste to your liking, the recipe works great. Not to be rude, but those complaining about the heat of the jalapeño really need to look into the recipe and ingredients before making it. I thought that it was common knowledge that jalapeños are hot peppers and you have to be careful with them. All in all, this is such a great recipe that I will definitely be making again!

You can also add diced frozen mango and make a Tropical Pico. 

I have never used jalapenos and did not know they would burn your skin or were that Hot. I find it extremely Rude of people to insult people who were not aware of this and should maybe have been mentioned in recipe. I know Ree  likes spicy food, but some of us don't. Try and be considerous of someone elses pain. Thank You

Simple and delicious. I'm seeing a lot of complaints about the jalapenos. Wash your hands after handling. No gloves needed. If your skin begins to burn, use milk. No big deal!

Best fresh dip ever!  If you don't like red onions, only add a little amount or you can soak it in water to take some of the intensity away.  I make it just as the recipe says and we love it.  Thanks, Ree!

I am not a fan of Mexican food, but my family loves it so I made Chicken tacos and was not excited about eating them until I tasted it with this Pico de Galo!!! It was so fresh, and was not runny and is now a staple on taco nights in our house! It was delicious just eating the Pico from the bowl! 

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