CRUNCHY JALAPEñO TACO POPPERS RECIPE BY TASTY
Here's what you need: jalapeñoes, ground beef, taco seasoning, kosher salt, ground black pepper, fresh cilantro, extra virgin olive oil, medium white onion, garlic, shredded cheese blend, cream cheese, eggs, flour, cornflake cereal, cornflake cereal, canola oil, fresh cilantro, fresh lime juice, salsa
Provided by Betsy Carter
Categories Appetizers
Yield 24 poppers
Number Of Ingredients 19
Steps:
- Slice the jalapeños lengthwise down the center, taking care to cut through only one side and leaving the pepper as intact as possible. Remove the seeds.
- In a large bowl, combine the ground beef, taco seasoning, salt, pepper, and cilantro. Mix to combine.
- Heat the olive oil in a large pan over medium heat. Cook the onion for 1 minute, then add garlic and cook another minute.
- Add the beef mixture and cook until browned, approximately 5 minutes. Remove from the heat and let cool completely.
- In a clean, large bowl, combine the cooled beef mixture, shredded cheese, and cream cheese.
- Transfer the beef mixture to a piping bag or zip-top bag with a corner snipped off.
- Pipe the beef mixture into the jalapeños, then close the peppers.
- Heat a large pot filled with the oil until it reaches 325ºF (170ºC).
- Add the seasoned flour, eggs, and cornflakes to 3 separate shallow bowls. Dip the peppers in the egg, then the flour, followed by the egg again, and then the cornflakes. Dip once more in the egg and finish with a second dip in the cornflakes.
- Fry the peppers, in batches, for 2½ minutes until golden brown. Remove with a slotted spoon or tongs and drain on a wire cooling rack.
- Season the peppers well with salt and fresh lime juice.
- Serve warm with salsa for dipping.
- Enjoy!
Nutrition Facts : Calories 862 calories, Carbohydrate 28 grams, Fat 79 grams, Fiber 1 gram, Protein 10 grams, Sugar 3 grams
JOHNNY JALAPENO'S 'CANCUN VACATION' CITRUS SHRIMP MEDLY
This is a fantastic one dish meal recipe that is super fast and easy to make. And here's how this recipe came about: JJ and the McDaniel gang went on a long needed vacation. They were enjoying the blue waters and sandy beaches of cancun, but that Johnny still had a hankerin for cookin! (it's in his blood, he can't help it). Well, with all those delicious tropical fruits and flavors around, he told the gang that "well, a man's gotta do what a man's gotta do". So the gang helped their buddy and stormed inta the hotel kitchen wavin their pistolas high up in the air shoutin' 'Stand back!" as Johnny started grabbin for the pans. Well that frightened little manager of the hotel had him a taste,.. It was so good, that when the sheriff arrived, the manager told him that is was just a case of 'good old island fever!" The sheriff was initially a bit upset by the false alarm , but he got over it just fine after a taste of this medly. Ah, love vacations, they'z always an adventure! said Johnny.
Provided by 2Bleu
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- CARROT RIBBONS: Peel the carrot and then continue peeling long strips, rotating the carrot so the strips don't get too wide.
- Heat oil and butter in a large skillet on medium heat. Add the garlic, jalapeno, onion, and ginger. Cook 1 minute to soften onions. Add carrots, and water chestnuts and continue cooking until carrots are just tender, about 2-3 minutes. Spoon the vegetables to a dish and cover to keep warm.
- In the same skillet increase the heat to med-high. Add the juices and honey. When the juice has simmered down some, add the shrimp and cook about 1 minute per side when shrimp is just about fully cooked.
- Add the vegetables back in along with the cooked rice and stir until sauce coats everything and thickens. Plate up, garnish with the dried parsley, and serve.
Nutrition Facts : Calories 360, Fat 11.2, SaturatedFat 4.4, Cholesterol 229.8, Sodium 1040.4, Carbohydrate 39.1, Fiber 2.9, Sugar 13.1, Protein 26
JOHNNY JALAPENO'S TACO CORNBREAD SKILLET
Cooking in a cast iron skillet is the true cowboy way and no one knows about cowboy cooking more than the famous outlaw, 'Johnny Jalapeno'! Rumor has it he was almost lynched by the famed McDaniel gang over this recipe. They shouted "This ain't no derned cowboy supper, ain't no beans in it!" Well, Johnny ran quick as lightning over to the campfire, and made another skillet supper, this time adding the last can of beans he had! Saved his life them beans did! ;) Also try Johnny's Recipe #266664.
Provided by 2Bleu
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Lightly grease the inside of an 10" cast iron skillet with a little butter. Place in oven and turn temperature to 450°F.
- Meanwhile, cook beef (and onion if using) in a medium sized skillet. When almost done (drain if necessary), add seasoning mix, stirring to coat. Add beans and corn and continue cooking for 1-2 minutes.
- In a medium bowl, mix corn muffin mix, milk, and egg until smooth. Add cheddar and jalapeno, mixing to combine. Carefully remove cast iron skillet from oven and spread dough into it, using the back of a wooden spoon (pan will be hot).
- Spread beef and bean mixture over dough, leaving a 1/2" border. Bake uncovered 15 minutes.
- Sprinkle with monterey jack cheese and bake an additional 2 minutes or until cheese is warm and melted. Top with garnishments, slice pie fashion and serve.
JOHNNY JALAPENO'S MEXICAN BACON AND CHEESE HORS D'OEUVRES
Another 'on the fly' creation, by JJ. Best made a day ahead which is perfect for 'make ahead' Hors D'Oeuvres.
Provided by 2Bleu
Categories < 60 Mins
Time 45m
Yield 16 Hors D'Oeuvres
Number Of Ingredients 9
Steps:
- Mix all filling ingredients well. Spread filling over each tortilla, spreading to the edges. Tightly roll up tortillas to form a log. Wrap each tortilla securely with plastic wrap and chill for 30 minutes to set.
- Preheat oven to 400°F Place a sheet of parchment paper onto a baking sheet and set aside. Unwrap the rolls from the plastic wrap and trim off ends and discard (or eat). Slice the rolls into 8 slices.
- Cut bacon slices in half and wrap around each appetizer overlapping just a bit. Secure the bacon to the wraps with toothpicks going thru just to the other side (this also serves as holders to pick up the appetizers later). If the bacon slice does not go all the way around the roll, place the loose ends facing down onto the parchment paper.
- Bake for 30 minutes, until the bacon is crisp. Remove from the oven and arrange on a serving platter.
Nutrition Facts : Calories 74.1, Fat 3.6, SaturatedFat 1.4, Cholesterol 6.1, Sodium 160.1, Carbohydrate 8.1, Fiber 0.5, Sugar 0.7, Protein 2.2
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