Johnny Jalapenos Fire Dumpling Soup Recipes

JOHNNY JALAPENO'S FIRE DUMPLING SOUP

Steps:

• To a medium saucepan over med-high heat, add water, chicken bullion, seasonings, and chicken if using. Bring to a gentle boil.
• Meanwhile, Mix all dumpling ingredients to form a thick dough.
• When pot is ready, drop dumplings by heaping teaspoons into simmering liquid. Do in batches, about 6 at a time. Cook, turning occasionally, for 10-15 minutes, or until dough is cooked through. the soup will thicken up to a creamy sauce as the dumplings are simmering. Serve up in a bowl and enjoy immediately.
• NOTE: as the liquid thickens from the batches of dumplings, simply add more water or chicken stock as needed.

JOHNNY JALAPENO'S CHICKEN TORTILLA SOUP

Steps:

• In dutch oven, heat the oil over medium heat. Add the onions, garlic, and cubed chicken, cooking for 3-5 minutes.
• Add cilantro and tortillas and cook for another 2-3 minutes, stirring occasionally. (the tortillas will break up and dissolve, this is normal).
• Add the chicken stock, rotel tomatoes, chipolte peppers with sauce, chopped jalapenos, and bay leaf and bring to a boil.
• Reduce heat, and add seasonings, beans and corn (and rice if using). Let simmer for 10 minutes. Remove bay leaf and serve with garnishes.

FIREHOUSE JALAPENOS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Fill the jalapeno pepper halves with softened cream cheese, then place a smoked sausage into each pepper on top of the cheese. Wrap each piece with a half strip of bacon and secure with a toothpick. Place the peppers onto a baking sheet and brush with the barbeque sauce.
• Bake in the preheated oven until the bacon is crispy, about 30 minutes.

JALAPENO SOUP

Steps:

• Place broth, celery, onion and garlic salt in a large saucepan over high heat, and cook until mixture thickens, 10 minutes.
• Remove from heat, stir in cheese, and puree in a food processor or with an immersion blender until smooth. Return to pot.
• Stir in jalapenos and heat through. Serve.

CHIPOTLES (SMOKED JALAPENOS)

Steps:

• Fire up any kind of smoker: dry, water, electric, side or stovetop. Keep heat very low, under 230 degrees if possible.
• Stem your peppers, but don't seed them. Place peppers in a single layer on the grate.
• Using pecan (traditionally) or another wood according to your taste, bring up a good dense smoke. Keep the smoke as dense as possible, while keeping a very close eye on the heat.
• When using a stovetop smoker, after bringing the smoker up to temperature and producing smoke, reduce the heat to low. The process will take a lot longer but you won't cook your peppers.
• Check them every hour or so. They're ready when they have shrivelled up and look like dark leather.
• I just put mine in a canning jar, put on the lid and keep them in the cupboard. They keep nearly forever, if they are smoked through.
• If you want to pack them in adobo, this is a good recipe: #140353 Adobo de Chile [url]http://www.recipezaar.com/140353[/url].