jalepeno

The buttery flavor and flakiness of a biscuit combined with the sweetness of a honey cornbread muffin all mixed together with a kick from the jalapeño and then a big ol' bite of sharp cheddar cheese!! Ah huh, it's good.&nbsp;

Sweet Honey Jalapeño Cheddar Cornbread Biscuits

all-purpose flour

cornmeal

baking powder

baking soda

salt

pepper

unsalted butter

egg (lightly beaten)

buttermilk

honey

cheddar cheese (cubed)

Preheat oven to 425 degrees F.

In a large bowl, combine flour, cornmeal, baking powder, baking soda, salt and pepper. Whisk until combined. Using a fork, pastry blender or your hands, add butter pieces to the flour and mix until coarse little crumbles remain. Whisk together the buttermilk, egg and and honey and pour into the flour. Stir with a spoon until just combined, not overmixing. Use your hands if needed to bring the dough together. Fold in the cheddar cheese and jalapenos.

Use a 1/4 cup measure to drop batter onto a nonstick baking sheet, or press dough on a sheet of parchment paper or cutting board, then using a biscuit cutter to shape the dough into rounds. Brush with buttermilk.

Bake for 10-15 minutes, or until biscuits are golden brown.

The absolute best Southern Jalapeno Hushpuppies - Recipe from the famed Okie Dokies Smokehouse in Asheville, North Carolina.

Jalapeno Hushpuppies Recipe

sugar

onion

Cajun seasoning

milk

eggs

apple cider vinegar

jalapeños

Oil (for frying)

In a large bowl, mix all the dry ingredients. In a smaller bowl, mix the wet ingredients and jalapeños. (The vinegar with curdle the milk a little.) Add the wet ingredients to the dry mixture all at once. Stir until just blended.

Heat a large pot of oil to 375 degrees F. Drop the hushpuppy mix by the spoonful into the hot oil. Cook for about 4-5 minutes or until golden brown. Check the first few for doughiness. Repeat with the rest.

Scoop the hushpuppies out of the oil and place on paper towels. Salt if needed.

These are the perfect easy weeknight dinner and they are even packed with veggies, which is just an added bonus.

Easy Jalapeno Chicken Chili and Cheddar Polenta Pot Pies

4-8 slices thick cut bacon

chicken breast

olive oil

onion (chopped)

butternut squash (pumpkin or sweet potatoes)

red peppers (chopped)

Jalapeño's (seeded and chopped, plus more for garnish)

garlic (minced

chili powder

smoked paprika

cumin

oregano

flour

chicken broth

tomato paste

hot sauce

heavy cream

black beans

green onions (chopped, for serving)

polenta (I used Bob's Red Mill)

cheddar cheese (shredded)

butter (your preference)

Preheat the oven to 400 degrees F.

Heat a 12-inch skillet or high sided pan over medium-high heat and cook bacon until crispy. Remove to a paper towel-lined plate. Remove all but one tablespoon of bacon fat from the pan and then add 1 tablespoon olive oil over medium-high heat.Sprinkle the chicken with salt and pepper. When the oil begins to swirl, add the seasoned chicken and saute until cooked through, about 4 minutes on the first side and 3 minutes on the second side. Remove the chicken to a plate with tongs, leaving the oil in the pan. Rest the chicken for a few minutes, and then chop into 1/2-inch cubes or shred with your hands.

To the same pan, add the butternut squash and onions, sprinkle with salt and pepper. Stir and cook until the butternut squash becomes tender, about 10 minutes. Add the red pepper and jalapeños  and cook another 5 minutes. Add the garlic, chili powder, paprika, cumin and oregano, cook until fragrant, about 1 minute longer. Sprinkle in the flour and stir until the flour dissolves into the vegetables and juices. Add the chicken broth, tomato paste and hot sauce, raise to a simmer, stirring until thickened. Once the liquid has thickened, stir in the heavy cream and black beans. Season with salt if needed and stir the chicken back into the mixture.

Spoon the mixture into 4-6 oven safe baking dishes or one 9 inch pie plate and place on baking sheet with sides.

To make the polenta, pour the chicken broth and milk into a medium size saucepan and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and beginning to thicken, about 10 to 15 minutes. Stir in 4 ounces cheddar cheese and butter if using, season with salt and pepper. If the polenta seems a little thick you can add a tablespoon of butter or extra milk. Spoon the polenta over the pot pie filling and then top each pie with the remaining cheddar cheese.

Place in the oven and bake until the polenta is golden and the cheese is melted, about 20 minutes. Remove from the oven and top with the reserved crumbled bacon and green onions. EAT!

These pancakes are definitely sweet, but not so much so that they limit themselves to breakfast. They are also savory, with the summertime freshness of the corn and jalapenos shining through. Let's be clear though, these are totally a full on meal.

Jalapeno Cheddar Cornbread Pancakes with Roasted Blueberry Honey Syrup

corn (husk removed)

whole wheat pastry flour flour

canola oil

jalapeño (seeded and chopped)

cheddar cheese

blueberries

water

butter

Preheat oven to 350 degrees F.

Line a baking sheet with parchment paper and spread the blueberries on the baking sheet. Roast for 10-15 minutes, or until berries start to burst. Remove from oven.

While the blueberries roast, char the corn over on open flame or under the broiler set on high. Char the corn until somewhat-blackened but not completely burnt, about 1 minute per side and 5-6 minutes total. It will crackle and pop, this is normal. Remove corn from heat, and when cool enough to handle, shave off kernels using a large knife.

In a medium size mixing bowl add the cornmeal, flour, baking powder and salt. Add the honey, egg, buttermilk and canola oil. Fold in the corn kernels, chopped jalapeño and cheddar cheese. Set aside.

In a small sauce pot add the honey and water. Bring to a boil and then reduce to a simmer. Add the butter and stir to melt. Once the blueberries are done roasting add them to the syrup. Stir to combine and boil 2 minutes. Remove from the heat and set aside to cool.

Heat a skillet over medium heat. Using a 1/3 cup measure, spoon batter into rounds and cook until bubbles form on top – about 2-3 minutes. Flip and cook for a minute or two more. Repeat with remaining batter. Serve hot with the roasted blueberry syrup.

Whole Wheat Belgian Chocolate Chip Waffles with Coconut Caramelized Bananas.

Jalapeño Cornbread Biscuit Kentucky Hot Brown with Honey Bourbon Bacon.

(salt + pepper)

bacon

bourbon

sriracha

milk (I use 2%)

parmesan cheese (grated)

cheddar cheese (grated)

salt + pepper

turkey

cherry tomatoes (halved)

basil + salt and pepper (for serving)

In a large bowl, combine flour, cornmeal, baking powder, baking soda, salt and pepper. Whisk until combined. Using a fork, pastry blender or your hands, add butter pieces to the flour and mix until coarse little crumbles remain. Whisk together the buttermilk, egg and and honey and pour into the flour. Stir with a spoon until just combined, not overmixing. Use your hands if needed to bring the dough together. Fold in the cheddar cheese and jalapeños.

Use a 1/4 cup measure to drop batter onto a nonstick baking sheet, or press dough on a sheet of parchment paper or cutting board, then use a biscuit cutter to shape the dough into rounds. Brush with buttermilk. Bake for 10-15 minutes, or until biscuits are golden brown.

Biscuits

Line a baking sheet with foil. Arrange bacon strips about 1 1/2 inches apart. In a small bowl mix together the maple syrup, bourbon and cayenne pepper. Brush the mixture evenly over both sides of the bacon. Bake 14 to 16 minutes until bacon is browned and crisp. Transfer to a piece of wax paper to cool. Do not place the bacon on paper towels as it will stick to the towels. Halve the slices.

Meanwhile, to make the mornay, heat a small sauce pan over medium heat. Add the butter, and once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until mixture gets a bit golden in color. Add milk, stir and turn down heat to low. Continue stirring until the milk thickens. Add in the parmesan and cheddar cheese and continue to stir until mixture is smooth. Season with salt and pepper. Keep the sauce over low heat to keep warm.

Preheat the broiler to high.

Slice the biscuits in half horizontally and place the bottom halves on a baking sheet. Divide the turkey among the biscuits. Spoon a little of the mornay sauce over the turkey. Place the pan under the broiler for 30 seconds to 1 minutes or until the mornay sauce sauce is all bubbly. Remove from the oven and top each biscuit with bacon, sliced tomatoes and a sprig of basil. Sprinkle with salt + pepper and then add the top half of the biscuit. Enjoy warm.

Hot Brown (the filling)

It's a little sweet, a little spicy and all things good, spring/summer and barbecue cookin.&nbsp;

Sweet Tea Oven-Fried Chicken Sliders w/ Jalapeno Cheddar Corn Slaw + Crispy Onions.

sweet tea

corn flake crumbs

whole wheat flour

-1/2 teaspoon cayenne pepper

8-12 [cornbread brioche slider buns | https://www.halfbakedharvest.com/salted-honey-butter-cornbread-brioche-burger-buns/]

onions

pepper + cayenne pepper

oil (for frying)

green cabbage or cabbage slaw

[grilled corn | https://www.halfbakedharvest.com/exactly-how-i-grill-my-corn-chipotle-lime-and-cotija-cheese-butter/]

jalapeños (seeded + chopped)

parsley

cheddar cheese (diced)

lemon (juiced)

rice vinegar

salt and pepper

honey (warmed)

chipotle chili (minced)

Add the chicken to a large bowl and pour the buttermilk, sweet tea and salt over the chicken. Toss well, cover and refrigerate overnight.

The next day preheat the oven to 475 degrees F. Line a baking sheet with a silpat, foil or parchment paper and spray or brush with olive oil.

Add the corn flakes crumbs, flour, seasoned salt, cayenne and pepper to medium sized bowl. Stir to combine.

Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly spray the chicken with cooking spray or a mist of olive oil. Drizzle the 4 tablespoons melted butter over the chicken.

Bake for 10-12 minutes, then reduce the heat to 400 degrees F. Bake for 10-12 minutes more, then flip the chicken over and gently spray with olive oil. Place back in oven for another 15-20 minutes or until the chicken is cooked through and the juices run clean. Serve with the slaw, crispy onions and chipotle cheddar (all below).

Sliders

Add the sliced onions to a large bowl and pour the buttermilk over top. Use your hand to submerge the onions in the buttermilk. Allow the onions to sit in the buttermilk 30 minutes to 1 hour.

Meanwhile add the flour, salt, pinch of cayenne and pinch of pepper to a bowl and give it a good toss.

When ready to fry the onions heat a large pot of oil until it reaches 375 degrees F. or until a pinch of flour sizzles when sprinkled over the pot.

Remove a handful of onions from the buttermilk and place them into the flour mixture. Coat the onions in the flour mixture, and then tap them on the inside of the bowl to shake off the excess.

Carefully drop the onions into the hot oil. With a spoon, fiddle with them a bit just to break them up. Watch the onions closely as they cook quick! After about 1 or 2 minutes, they should be golden brown, remove from the oil and place on a paper towel-lined plate. Repeat with the remaining onion slices. Onions are best served right away, but can be reheated in a 300 degree oven for 5 minutes, watching them closely and making sure they do not burn.

Crispy Onions

In a bowl toss together the grilled corn, shredded cabbage, jalapeños, chopped parsley or cilantro, lemon juice, rice vinegar, salt and pepper. Cover and place in the fridge until ready to serve. Just before serving stir in the cheddar cheese.

Jalapeño Cheddar Corn Slaw

In a bowl mix together honey and chipotle pepper. Serve drizzled over the chicken.

Chipotle Honey

Place a piece of warm chicken on the bottom of each slider bun, drizzle with the chipotle honey. Top with slaw and crispy onions. SERVE!

To assemble

A tasty, fresh and crispy Mexican classic

BBQ Margarita Chicken Tostadas with Sweet Jalapeno Margarita Salsa.

[BBQ Sauce | https://www.halfbakedharvest.com/homemade-barbecue-sauce-just-like-sweet-baby-rays/]

tequila (optional)

lime zest

orange zest

lime (juiced)

jalapeño (seeded + finely chopped)

can fire roasted diced tomatoes (drained, 14.5)

mango (finely diced (pineapple, peaches, nectarines

jalapeños (seeded + finely chopped (use 1 for less heat))

green onions (chopped)

cilantro (chopped)

4-8 corn tortillas

[Mexican Fries | https://www.halfbakedharvest.com/loaded-crockpot-carne-asada-tacos/]

avocado (mashed with a pinch of salt, pepper and chopped cilantro + lime juice)

cilantro

yogurt

queso fresco or cotija cheese (crumbed)

Heat a skillet over medium heat. Add canola oil, about 1/4 teaspoon at a time, add one tortilla and cook for about 30-60 seconds per side, until just golden and bubbly. Remove and let drain on a paper towel. Set aside until ready to use.

Preheat your grill to medium high heat.

In a medium bowl mix together the [BBQ Sauce | https://www.halfbakedharvest.com/homemade-barbecue-sauce-just-like-sweet-baby-rays/], tequila, lime zest, orange zest, lime juice, garlic, jalapeño, cumin, salt and pepper.

In another medium size bowl combine the chicken, olive oil and 1/4 cup of the BBQ Margarita sauce. Toss well. When the grill is hot, grill the chicken for 6 to 7 minutes per side or until cooked through. Remove from the grill and allow to rest five minutes. After five minutes shred the chicken and toss with 1/2 cup of the BBQ Sauce. Keep warm.

While the chicken is grilling toss together the salsa. In a medium bowl combine the diced tomatoes, diced mango, jalapeños, green onions, cilantro. lime zest, orange zest, lime juice, tequila and salt. If desired you can add the salsa to a blender and pulse until your desired consistency is reached. I leave mine chunky.

To serve, grab a crispy corn tortilla and spread the avocado over the bottom. Now add the shredded chicken. Drizzle with a little BBQ sauce and top with [Mexican Fries | https://www.halfbakedharvest.com/loaded-crockpot-carne-asada-tacos/], greek yogurt, salsa, cheese and cilantro...fiesta time!

Top 7 jalepeno recipes from across the web

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Top 7 jalepeno recipes from across the web

The most viewed jalepeno recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sweet Honey Jalapeño Cheddar Cornbr...

Jalapeno Hushpuppies Recipe

Easy Jalapeno Chicken Chili and Che...

Jalapeno Cheddar Cornbread Pancakes...

Jalapeño Cornbread Biscuit Kentucky...

Sweet Tea Oven-Fried Chicken Slider...

BBQ Margarita Chicken Tostadas with...

The most viewed jalepeno recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine