JALAPENO POPPER PASTA SALAD RECIPE
Things just got delicious with this jalapeno popper pasta salad! Creamy, cheesy and spicy, this pasta salad is far from bland!
Provided by Becky Hardin - The Cookie Rookie
Categories Side Dish
Time 30m
Number Of Ingredients 13
Steps:
- In a large pan, cook the pasta according to package directions. Then drain and rinse with cold water. Place them in a large mixing bowl.
- In a small mixing bowl, combine the cream cheese, mayonnaise, sour cream and red wine vinegar. Mix well by hand or with a hand mixer. Make sure there are no lumps, then add the pepper, garlic powder and pickled jalapenos.
- Add the cooked bacon, cheddar cheese, pepper jack cheese and 2 teaspoons of cilantro to the pasta. Toss to combine.
- Pour the sauce over the pasta and combine.
- Serve with a sliced jalapeno and a sprinkle of cilantro.
Nutrition Facts : Calories 436 kcal, Carbohydrate 44 g, Protein 14 g, Fat 22 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 45 mg, Sodium 343 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
JALAPENO POPPER POTATO SALAD
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put the potatoes in a large pot and add enough water to cover them by an inch. Season with salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 15 minutes.
- Drain the potatoes and return them to the pot, then mash briefly with a potato masher, so that there is a mix of mashed and chunky potatoes.
- Meanwhile, heat a nonstick skillet over a medium heat until hot, then add the bacon and cook, turning every so often, until crisp, about 8 minutes.
- Drain the bacon on a paper towel-lined plate, then chop.
- Tip the potatoes into a large bowl. Add the salt, cheese, mayonnaise, jalapenos and jalapeno brine, mustard, pepper, eggs, scallions and gherkins. Fold everything together.
- Serve the potato salad warm, or cover and refrigerate until chilled, at least 1 hour or up to overnight.
- Top with the bacon and more scallions before serving.
CHEESY JALAPEñO POPPER PASTA SKILLET
We didn't just turn a favorite appetizer into a one-skillet dinner-we made it as easy (and cheesy) as we could! This hearty pasta gets a shortcut from Hamburger Helper™ and just the right amount of heat from pickled jalapeños.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Heat 12-inch nonstick skillet over medium heat. Melt butter in skillet. Add bread crumbs; cook and stir 2 to 5 minutes or until toasted. Transfer to small bowl; wipe out skillet.
- Heat same skillet over medium-high heat. Add bacon; cook 5 to 7 minutes, stirring frequently, until crisp. Transfer to plate lined with paper towels.
- Add beef to bacon drippings in skillet; cook over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Return beef to skillet.
- Stir in milk, hot water, and uncooked pasta and sauce mix (from Hamburger Helper™ box). Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 10 to 12 minutes, stirring occasionally, until thickened.
- Remove from heat; stir in cream cheese until melted. Top with bread crumbs, bacon, jalapeños and green onions.
Nutrition Facts : Calories 410, Carbohydrate 32 g, Cholesterol 80 mg, Fat 2, Fiber 0 g, Protein 22 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 7 g, TransFat 1 g
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