JALAPENO CHICKEN
Given to me by a friend who loves to experiment with recipes. A little kick of Southwestern cooking. Not too spicy, but can be made so with a little bit more jalapeno or other spices for an extra bit of 'kick.'
Provided by RTKB4
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease a medium baking sheet.
- In a small bowl, mix cinnamon, chili powder, cumin, salt, and pepper. Rub chicken pieces with the mixture, and arrange on the prepared baking sheet.
- In a medium saucepan over medium-high heat, blend chicken broth, honey, lime juice, and jalapeno. Cook and stir until thickened.
- Place chicken in the preheated oven and cook about 15 minutes. Begin basting periodically with the chicken broth mixture. Continue cooking 30 minutes, or until the chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 523.2 calories, Carbohydrate 9.7 g, Cholesterol 170.3 mg, Fat 34.5 g, Fiber 1.5 g, Protein 42.7 g, SaturatedFat 9.8 g, Sodium 944.5 mg, Sugar 6.3 g
JALAPENO CHICKEN SPREAD
This recipe comes from the Tabasco website. In addition to using it as a spread for crackers, I've also used it as a sandwich spread.
Provided by iris5555
Categories Spreads
Time 35m
Yield 3 cups
Number Of Ingredients 10
Steps:
- Finely chop chicken with a knife or in a food processor.
- Heat oil in a 12-inch skillet over medium-high heat. Add chicken and cook until tender and golden on all sides, stirring frequently.
- Combine cream cheese, mayonnaise, milk, red pepper, jalapeño, lemon juice, salt, Tabasco sauce and cooked chicken in a bowl and mix until well blended.
- Preheat oven to 375°F.
- Spoon chicken mixture into an oven-safe crock or small casserole.
- Bake 20 minutes or until mixture is hot and bubbly.
- Serve with crisp crackers or pita triangles.
Nutrition Facts : Calories 485.3, Fat 39.2, SaturatedFat 18.9, Cholesterol 136.7, Sodium 1013.3, Carbohydrate 9.1, Fiber 0.4, Sugar 2.2, Protein 24.9
JALAPENO POPPER SPREAD
Make and share this Jalapeno Popper Spread recipe from Food.com.
Provided by School Chef
Categories < 15 Mins
Time 13m
Yield 4 cups, 24 serving(s)
Number Of Ingredients 5
Steps:
- Drain and dice both peppers.
- Stir together cream cheese and mayannaise in large bowl until smooth.
- Stir in peppers and cheddar cheese.
- Spoon in glass casserole.
- Microwave on high until hot about 3 minutes.
Nutrition Facts : Calories 123.5, Fat 11.3, SaturatedFat 5.1, Cholesterol 28.3, Sodium 255, Carbohydrate 3.5, Fiber 0.1, Sugar 1.5, Protein 2.5
QUESADILLA JALAPENO SPREAD
This is a delicious creamy jalapeno spread to use on quesadillas, tacos, or whatever you want. It tastes just like the one on Taco Bell's quesadillas.
Provided by ALLJER
Categories Appetizers and Snacks Spicy
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- In a blender or food processor, mix together the mayonnaise, diced jalapenos, jalapeno juice, cumin, sugar, paprika, cayenne pepper, and garlic powder. Blend until smooth and jalapeno is completely pureed, about 1 minute. Season to taste with salt, as needed.
Nutrition Facts : Calories 69.9 calories, Carbohydrate 1.1 g, Cholesterol 3.5 mg, Fat 7.4 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 1.1 g, Sodium 148.9 mg, Sugar 0.7 g
JALAPENO SPREAD
This spread takes a little extra time - you'll want to let it refrigerate to let the flavors blend, but it's well-worth the time! :)
Provided by Julesong
Categories Spreads
Time P1DT6m
Yield 1 cup, approx
Number Of Ingredients 11
Steps:
- Preheat oven to 350F degrees.
- Using a metal pie plate, place the pine nuts, chili powder, and cumin in the center of the plate.
- Bake in preheated oven for about 6 minutes or until spices are fragrant and begin to darken (careful not to burn!); let cool completely.
- Place the green onion, garlic, and cilantro in a food processor and whir until chopped.
- Add the jalapeno and the nut/spice mixture and whir until nuts are chopped.
- Add the cream cheese, goat cheese, sour cream or yogurt, and lime juice and whir until blended.
- Place in covered container and refrigerate for at least 8 hours, but the longer you can leave it before serving the better- 24 hours is preferred.
- Scrape spread into a serving bowl and serve with raw veggies (celery, cauliflower, broccoli, endive, carrot, etc).
- Makes about 1 cup.
Nutrition Facts : Calories 988.2, Fat 92.5, SaturatedFat 45.9, Cholesterol 194.8, Sodium 1058.7, Carbohydrate 18.7, Fiber 3.4, Sugar 4.3, Protein 28.7
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