All posts tagged jalapeno

Mashed Potatoes with Jalapeno and Cheddar

Published January 7, 2014 by jenmatteson

Day 2 of mashed potato week!  Yesterday I shared a basic rich and creamy mashed potato recipe with a surprise ingredient – mayonnaise.  These jalapeno and cheddar mashed are very similar, just adding more flavor.

Mashed Potatoes with Jalapeno and Cheddar

The first time I made the rich and creamy mashed potatoes for my family’s Christmas dinner, I was at my parent’s house.  I brought a lot of ingredients and some equipment I knew they didn’t have.  On my list of the things to bring (in my mind) was my potato ricer.  Guess what I forgot?  My potato ricer.  Not that I don’t like a chunky mashed potato, but the very name of the recipe indicates that it wasn’t chunky.  I planned to just use their hand mixer, when I spotted their Ninja.  If you’ve never used one before, they are fantastic.  Not as pricey as a Vitamix, but it works wonders!  I fell in love with my parents’, and then Momma Marsha gifted me one last year.  It’s the best!  Anyway, I used their Ninja to blend the potatoes, and they turned out fantastic!

When I made the jalapeno and cheddar version of mashed potatoes, I used my Ninja again.  It’s so much easier than the potato ricer – my arm always gets tired when you’re doing large batches 😦  As you know, I’m not a cheese fanatic, so I didn’t try these, but they sound fantastic with the jalapeno and cheddar combination.  Of course, I had to use my official taste tester, the hubs, and he said they were good.  That’s as best of a description I can really give, because that’s all he said, but I’m guessing he really liked them as he’s taken them two days in a row for lunch.

Mashed Potatoes with Jalapeno and Cheddar

Mashed Potatoes with Jalapeno and Cheddar

Source: Adapted from Food and Wine
Servings: 10-12


4 lbs Yukon Gold potatoes, peeled and cut into 1-inch pieces
kosher salt
1 stick unsalted butter
1 1/4 cup milk
1/2 lb shredded sharp white cheddar cheese
1 cup low-fat mayonnaise
1 large seeded jalapeno, minced
salt and pepper to taste


1. In a large saucepan, cover potatoes with water and bring to a boil.  Add a generous amount of kosher salt and simmer over moderate heat until potatoes are fork tender, about 20 minutes.  Drain potatoes.

2. In the same saucepan, melt butter in milk over moderate heat.  Stir in white cheddar until melted.  Remove from heat and press the potatoes through a ricer into the saucepan and mix well.  Fold in the mayonnaise and jalapeno and season with salt and pepper to taste.

Recipe Swap: Jalapeno Cilantro Pesto Crusted Tuna

Published June 7, 2013 by jenmatteson

This week’s edition of recipe swap, hosted by Sarah at Taste of Home Cooking, was Mexican.  I was assigned creamy citrus jalapeno cilantro pesto from Jey at The Jey of Cooking.  I love pesto and I WC-Recipe-Swap-badge-1love cilantro and jalapenos, so I was looking forward to making this.  The ingredients were somewhat similar to the cilantro pesto I recently made from Thug Kitchen, but with the addition of citrus, which was appealing.

Jalapeno Cilantro Pesto Crusted Tuna

I had to change a few things from Jey’s original recipe, but not much.  Her recipe calls for pistachios, which I love, but Nate is allergic.  So instead, I used almonds.  I also had to add additional cilantro because my pesto was very watery.  I used the juice of one orange and 1/2 grapefruit, but maybe my fruit was really big or extra juicy, because I couldn’t get the pesto to thicken up as pictured on Jey’s post.  I added almost no oil because it was already so runny.  I should have added the juice a little at a time, but now I know for next time.

Jalapeno Cilantro Pesto Crusted Tuna

Jey recommended serving this over chicken or tossing with pasta.  Seeing as though I’m really getting down to the wire for my 30 Before 30 list, I thought I’d take a risk and try it with tuna and check another item off.  All the flavors go really well together, so Citrus Jalapeno Cilantro Pestowhile it was a risk, it wasn’t by any means epic.  I marinated the tuna steaks in the pesto for about 30 minutes – I didn’t want to do it too long so as to start to cook the tuna with the acid in the pesto.  After quickly searing the tuna, I sliced and served it over a wasabi vinaigrette slaw and drizzled additional pesto over the tuna.  Not only was the tuna cooked to perfection (we like it rare, but feel free to cook it further if you like), but the pesto added the perfect amount of flavor, without over taking the clean taste of the tuna.  The crusted pesto added the perfect amount of crisp to the outside of the tuna, while the drizzled pesto added it a little more freshness. Nate and I both quickly cleaned our plates and adored this recipe!

Jalapeno Cilantro Pesto Crusted Tuna

Jalapeno Cilantro Pesto Crusted Tuna

Source: Cilantro Pesto slightly adapted from Jey of Cooking, Tuna is Pigzilla original
Servings: Pesto makes about 1 1/2 cups, 2 servings of tuna


For the cilantro:
1 orange, juiced
1/2 grapefruit, juiced
1 cup walnuts
1 1/2 cup almonds
1 bunch cilantro
1 onion, roughly chopped
1 jalapeno, seeded
6 cloves garlic
salt and pepper
2 tbsp honey
1-3 tbsp olive oil

For the tuna:
2-8 oz sushi/sashimi grade tuna steaks
salt and pepper
olive oil


1. To prepare the cilantro pesto, combine walnuts, almonds, cilantro, onion, jalapeno and garlic in a food processor.  Pulse a few times, until ingredients are well combined.  Add juices a little at a time – you might not need all of it – until pesto comes together and has thick consistency.  With processor on, drizzle in olive oil until pesto has reach desired consistency.  Season with salt and pepper to taste.

2. Season tuna steaks with salt and pepper then coat with pesto.  Refrigerate for up to 30 minutes.

3.  Heat 1 tbsp olive oil in a cast iron skillet over high heat.  Reduce heat to medium-high and add tuna steaks.  For rare tuna, cook for about 3 minutes on one side.  Turn steak up on one end and cook for one minute more.  Turn once more, so first seared side is facing up.  Cook for 2 minutes.  Finally, turn once more, cooking the edge that has not yet been seared.  Remove from heat and let rest for at least to minutes.  Slice thinly and dress with additional jalapeno cilantro pesto.  (I served mine over a wasabi vinaigrette slaw and a little basmati rice).

Check out what the other ladies did for the Mexican Recipe Swap:

Jalapeno Popper Chicken

Published May 2, 2013 by jenmatteson

I mentioned that earlier this week that we finally got to enjoy our deck over the weekend.  On Monday, we actually got to eat dinner on our deck.  It really couldn’t have been more beautiful outside.  I made dinner while Nate did some homework, and then we enjoyed the rest of the sunlight outside with a bottle of wine.  Now, if the weather would just stay warm…all would be happy!

Jalsapeno Popper Chicken

We had our neighbors over for dinner last Friday and I made cream cheese and jalapeno stuffed burgers.  I had leftover jalapeno cream cheese mixture, so it was the perfect opportunity for me to make this stuffed chicken recipe I’d saved for some time.  Nicole’s recipe calls for panko, and it’s usually a staple in my pantry, but I was out.  I wasn’t up for making an additional stop on my way home from work – I was excited to get home and run outside in this gorgeous weather!  So instead of panko, I just used regular bread crumbs I had in my cupboard.  Also, I only used cheddar in Nate’s chicken, of course.  I liked mine just fine with just the cream cheese and jalapeno mixture.

Jalapeno Popper Chicken

I was sort of expecting the filling to ooze out while the chicken was cooking, but it didn’t at all.  I used four toothpicks in each piece of chicken, so once I took them out, the inside did start to dribble out, but it only made the meal look that much more delicious!  The taco seasoning in the bread crumbs was genius, as was toasting the bread crumbs before breading and baking the chicken.  I think that’s what gave it the extra crisp!  I loved the combination of the cream cheese and jalapenos!

Jalapeno Popper Chicken

Jalapeno Popper Chicken

Source: Adapted from Prevention RD
Servings: 2


1/2 cup breadcrumbs (panko preferred, but I used regular)
2 tsp olive oil
2 tsp taco seasoning
1 egg
2 oz reduced fat cream cheese
1/4 cheddar cheese, shredded
2 jalapenos, minced (seeded if you want to reduce the heat)
2 chicken breasts (I used only one because it was giant)


1. Preheat oven to 375 degrees.  Line a baking sheet with foil and place a wire rack on top.  Spray with cooking oil.

2. In a small skillet, combine breadcrumbs and oil over medium heat.  Cook until breadcrumbs are golden and crispy, stirring frequently, about 3 minutes.  Remove from heat and transfer to a shallow dish.  Add the taco seasoning to breadcrumbs and stir to combine.

3. In another shallow dish, lightly beat an egg.  In a small bowl, combine cream cheese, cheddar cheese and jalapenos.

4. Using a small knife, cut a pocket into the side of each chicken breast.  Try to get as deep as possible without puncturing the opposite side.  Divide the cream cheese mixture evenly and spoon into each chicken breast pocket.  Use toothpicks to secure.

5. Dip chicken in egg mixture and then into breadcrumbs, making sure to evenly and completely coat the chicken.  Place chicken on prepared wire rack on baking sheet and cook for 25-30 minutes, until chicken is completely cooked through.

Cheddar Jalapeno Beer Bread

Published October 14, 2012 by jenmatteson

I bought a 5 lb bag of self-rising flour to make biscuits while camping (they were wonderful and I never got around to posting the recipe – I should do this).  Since then, it’s just been staring me in the face every time I open my cupboard, asking me what in the world I am going to do with the rest of it.  While the bag was staring at me, so was this recipe, which I thought would be excellent with chili.  I grew up as a ‘saltine crackers in my chili’ person, and have evolved to a ‘tortilla chips in my chili’ type.  I’ll still take the saltines in a pinch, though 😉

Anyway, the flavors of this bread sounded like it would pair perfectly with chili, so I made it the same day as my four bean turkey chili.  The original recipe calls for canned jalapenos, but I used fresh, seeds and all so it was extra spicy.  For my non-cheese preference, I made the loaf half cheese, half no cheese, but the recipe below depicts a full cheese loaf.  It was awesome in the chili.  Perfect!  I’m not sure what else this would be good with, as I didn’t love it alone, but if you find out, let me know!

Cheddar Jalapeno Beer Bread

Source: Adapped from Essesntials Everyday


3 cups self-rising flour
1/4 cupsugar
1 cup shredded cheddar cheese
2-3 jalapenos, sliced (seeded for less heat)
12 oz. beer (I used Oktoberfest)
3 tbsp melted butter


1.  In a large bowl, stir together flour, sugar, cheese and jalapenos.  Slowly stir in beer until all ingredients are incorporated and the dough is sticky.  Transfer to a prepared loaf pan.  Cover with a damp towel and let rest for 30 minutes.

2.  Preheat oven to 375 degrees.  Pour melted butter over top and bake for 50-60 minutes, until top is browned.  Remove and let cool on wire rack in loaf pan for 5 minutes.  Remove loaf and continue cooling on wire rack, at least 10 minutes before slicing and serving.

Jalapeno and Onion Bagels

Published September 30, 2012 by jenmatteson

While checking off one more item on my 30 before 30 list and making rosemary olive oil bagels, I decided to make some jalapeno and onion bagels as well.  The original recipe from Hezzi-D was for jalapeno cheddar, but since I don’t do cheese, I decided to omit that.  I was concerned that the jalapenos alone wouldn’t be enough flavor, so I decided to add some onion as well.

Bagels are so much easier than I anticipated, I don’t know why I’ve put them off for so long.  These are incredibly simple and don’t take too long.  Nate and I aren’t really sweet bagel lovers, so both the recipes I’ve made so far are obviously more savory, however, I’m thinking with the ease of these, I might venture out and experiment with a few more flavors in the future.  Bagels freeze well, which is where we normally store our bagels since we don’t eat them all that often.  Take them out of the freezer, pop them in the microwave for 10-15 seconds, slice, and then toast, and it’s you’re good to go.  Otherwise, fresh is always just a little better.

Of the two, these were my favorite.  There was just enough jalapenos for good flavor, but definitely not hot at all.  The best part was the chunks of onion you’d get every now and again.  So falvorful.  These were perfect toasted with just a little bit of cream cheese.

Jalapeno and Onion Bagels

Source: Adapted from Hezzi-D’s Books and Cooks
Servings: 8


1 cup warm water
2 1/4 tsp dry active yeast
1 1/2 tbsp sugar
2 tsp salt
3 cups all-purpose flour
3 quarts water with 1 tbsp sugar
2-3 jalapenos, sliced
1/4 cup onion, chopped
1 egg yolk, beaten


1. In a large bowl, combine water, yeast, and sugar.  Let stand for 10 minutes until frothy.  Add salt.

2. Slowly add in 2 cups of flour.  Pour mixture out onto a lightly floured surface, and knead in remaining one cup of flour.  Continue kneading for another 10 minutes or until dough is no longer sticky.  Transfer to a lightly oiled bowl and cover with damp kitchen towel.  Let dough rise for 1 1/2 hours, or until doubled in size.

3. Punch down dough and lightly knead in jalapenos and onions.  Divide into 8 equal parts, rolling each into a small ball, poking your finger through the center.  Work each into a 2-inch diameter donut shape.  Place on a cookie sheet.

4. Preheat oven to 400 degrees.  Bring 3 quarts of water plus 1 tbsp sugar to a boil.  Drop bagels in, two at a time.  Boil on each side for 30 seconds, remove with a slotted spoon, briefly drain on paper towel, then transfer back to cookie sheet.  Repeat for remaining bagels.

5. Brush the top of each bagel with egg.  Bake bagels until cooked through and beginning to brown on top, about 20 minutes.  Remove from oven and let cool on a wire rack.

Chicken Jalapeno Popper Wonton Cups

Published August 25, 2012 by jenmatteson

Last weekend, Nate went to the beer supply store with our good friends to help them pick up their own brewing equipment (and also pick up an Oktoberfest for us to start!).  It was decided on the way home that our friends would come over and watch us brew the Oktoberfest so they had a good idea of what to do.

I wasn’t about to have them over to our house without at least having a snack, seeing as though the process would take about two hours and it was nearing dinnertime.  Lucky for me I still had leftover Bacon Wrapped Jalapeno Popper filling in my fridge from the last drink tasting party.  I only had one jalapeno though, so I decided to add the jalapeno, onions and some chicken (had I more time, I would have used a cooked chicken breast, not canned chicken) to the mix, and throw them in some wonton wrappers in my mini muffin tin.  I crossed my fingers and hoped it would turn out for the best.  And it did.  The four of us ate every last wonton cup.  If I had more jalapenos, I would have added more to the mixture to spice it up, but I only had the one lonely pepper.  Very flavorful and super simple.  I love recipes like that!

What’s your quick go to appetizer or snack for unexpected guests?

Chicken Jalapeno Popper Wonton Cups

Source: Pigzilla Original
Servings: 36 wonton cups


8 oz cream cheese, softened
2 jalapenos, seeded and diced
3 garlic cloves, minced
1/4 cup sun-dried tomatoes, finely chopped
3-4 leaves fresh basil, chopped
1/4 cup onion, chopped
1 can chicken
salt and pepper
36 wonton wrappers
2 tbsp green onions, chopped


1. Preheat oven to 400 degrees.  In a large bowl, mix cream cheese, jalapenos, garlic, sun-dried tomatoes, basil and onions.  Stir in chicken.  Salt and pepper to taste.

2. Line mini muffin tin with wonton wrappers and fill each with 1 tbsp cream cheese mixture.  Bake for 10-12 minutes, until wontons are golden brown and crisp.  Garnish with green onions.

Bacon Wrapped Jalapeno Poppers

Published August 9, 2012 by jenmatteson

I haven’t posted anything in quite some time – I promise, I’m  not giving up on my blog already.  Summer has gotten the best of me and we’ve had too many events, gatherings and parties to do much of any cooking at home.  Add in some life changes, and blogging has taken a backseat.

But, we did host our tasting group, albeit a very small tasting group, on Saturday.  This one was sort of last-minute, it was changed around so many  times, and people are so busy in the summer that it wasn’t as well attended as they usually are.  However, it was still an awesome time with some great friends!  The theme of this party was Olympics, so contestants had to bring a drink that was at least one color of the Olympic rings.  Nate and I made the Panty Ripper; a drink that was introduced to us in Belize.  Check out that post for the winner of the drink tasting and a deliciously refreshing summer beverage!

For snacks, I made jalapeno poppers, one more thing on my 30 Before 30 list.  There are so many different ways to make jalapeno poppers, some are breaded and fried, some are just stuffed, some are even wrapped in bacon.  Well, the bacon wrapped version sounded good to me, and it sure was!  I de-seeded the jalapenos, so they definitely weren’t as spicy as they could have been, but I wanted to make sure they weren’t too hot for my guests.

I didn’t alter the original recipe much.  I added green onions and par-baked the bacon so it would get crispier on the grill without flaring (too much) or overcooking the jalapenos.  I thought about omitting the sun-dried tomatoes, as they seemed like an unusual ingredient in this mix, but I didn’t because I love them.  It was a great addition and really gave the poppers some deep flavors beyond the bacon and cream cheese.  They seemed like a pretty big hit.  These are wonderful for a party or even tailgating – football season is approaching fast!

What’s your favorite tailgating recipe?

Bacon Wrapped Jalapeno Poppers

Source: Adapted from Food Network
Servings: Makes 20 poppers


20 jalapenos (larger are easier to stuff, but smaller are spicier)
12 oz cream cheese, softened
4 garlic cloves, minced
1/4 cup sun-dried tomatoes, finely chopped
4-6 leaves fresh basil, chopped
1/4 cup green onions, chopped
salt and pepper
2 lbs bacon


1. Slice jalapenos lengthwise on one side, careful not to slice all the way through the jalapeno.  Remove seeds (or leave if you like them spicy).  You may need to slice just below the stem in order to get the seeds out and make an opening large enough to stuff.  Make sure to keep stem in tact.

2. In a large bowl, mix cream cheese, garlic, sun-dried tomatoes, basil and onions.  Salt and pepper to taste.  Transfer mixture into piping bag, or a zip top plastic bag with small corner cut.

3. Carefully fill each jalapeno with cream cheese mixture.  There should be a liberal amount in each pepper, but not too much so the filling doesn’t leak out during grilling.

4. Wrap each filled jalapeno with a slice of bacon and secure with a toothpick (I used two toothpicks in each popper).  Grill over medium-low heat until bacon is crispy, turning a few times, about 12-18 minutes total, depending on size of jalapenos and thickness of bacon.  Be sure to stay close as the bacon grease can flame up in hurry.

5. Remove from grill, let cool slightly, and serve.

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