282 jalapeno cream cheese bake Recipes

frozen chopped spinach, thawed and squeezed dry, soy cream cheese (we love tofutii), roma tomatoes, seeded and chopped (about 1 cup of your favorite sweet tomato), red bell pepper, seeded and chopped, sweet onion, chopped (about 1/2 cup), jalapeno pepper, seeded and chopped, soymilk, salt (we like to use sea )

fresh jalapeno peppers , halved lengthwise, stems, seeds and membranes removed, cream cheese, softened, sharp cheddar cheese, ground cumin, cayenne, original essence, panko breadcrumbs

center cut bacon, cooked and crumbled, jalapenos, chopped (remove seeds for milder taste), cream cheese, softened, monterey jack cheese, shredded, green onions, thin sliced, skinless chicken breasts , cutlets pounded thin, italian seasoned breadcrumbs, juicy limes , juice of, olive oil, salt and fresh black pepper, olive oil nonstick cooking spray

cream-style corn, yellow cornmeal, buttermilk, corn oil, shredded cheddar cheese, eggs, jalapeno peppers, minced, salt, baking soda, butter

toasted pumpkin seeds, softened reduced-fat cream cheese or 4 oz cream cheese, goat cheese (i used la buchette with fine herbs), salsa (frontera jalapeno cilantro recommended), chopped fresh cilantro

potatoes, jalapeno peppers, sour cream, plain yogurt, cream cheese, shredded colby-monterey jack cheese, bacon bits, butter, milk, swiss cheese

uncooked ziti pasta noodles (about 5 servings), crumbled sausage (i used 3 johnsonville hot sausage brats, casings removed), sliced mushrooms, drained, onion, chopped, garlic cloves, chopped, tomato paste, hunts traditional spaghetti sauce (or your favorite tomato-based sauce), salt, divided, pepper, dried oregano, dried thyme, dried basil, garlic powder, divided, jalapeno peppers, poblano peppers, red pepper, yellow pepper, reduced-fat cream cheese, at room temperature, sour cream, laughing cow cheese , light french onion flavor, fresh parsley, chopped, frozen chopped spinach, thawed and drained, shredded mozzarella cheese, grated parmesan cheese

fat-free cheddar cheese, shredded, fat free mozzarella cheese, shredded, fat-free swiss cheese, pickled jalapeno peppers, sliced, baked corn tortilla chips, nonfat sour cream, buffalo wing sauce, salt (optional)

chorizo sausage, thinly sliced, cream cheese, softened, cornmeal, sugar, eggs, corn kernels, drained (or 1 1/2 cups fresh or frozen ), shredded old cheddar cheese, green onions, sliced, jalapeno pepper, seeded and minced, dried oregano, salt, pepper

chorizo sausage, onion, diced, cream cheese, softened, cornmeal, sugar, eggs, whole kernel corn, drained, shredded cheddar cheese, jalapeno pepper, chopped, dried oregano, salt, pepper

andouille stuffed jalapenos, olive oil, andouille or other smoked sausage, finely chopped, onion, finely chopped, garlic, minced, fresh italian parsley, finely chopped, cream cheese, salt and freshly ground black pepper to taste, fresh jalapenos, vegetable oil for deep frying, flour, baking powder, essence to taste, egg yolks, beer , as needed, heat olive oil in small saute pan over medium heat and brown andouille. add onion and cook, stirring, for 1 minute. remove from heat and let cool. in medium-size mixing bowl, combine garlic, parsley and cream cheese and mix well. stir in andouille mixture, mix thoroughly and season with salt and pepper., sharp knife , split jalapenos in half lengthwise, leaving the stem intact. remove seeds. stuff 1 heaping tsp. filling in center of each jalapeno, then press together to seal. in large, heavy, deep pot or an electric fryer, heat 4 inches of vegetable oil to 360* f. combine 1 cup. flour and baking powder in shallow bowl and season with essence. place beer and eggs in mixing bowl and whisk in enough of the remaining flour to form batter. the batter should be thick, like a pancake batter. if the batter is too thick, add remaining 1/4 cup. beer to thin it. dredge stuffed peppers in seasoned flour, tapping off any excess. dip jalapenos in batter, coating completely. let the excess drip off. gently lay jalapenos in hot oil, several at a time, and fry until golden brown, 3 to 4 minutes. drain on paper towels. season with essence and serve.

andouille stuffed jalapenos, olive oil, andouille or other smoked sausage, finely chopped, onion, finely chopped, garlic, minced, fresh italian parsley, finely chopped, cream cheese, salt and freshly ground black pepper to taste, fresh jalapenos, vegetable oil for deep frying, flour, baking powder, essence to taste, egg yolks, beer , as needed, heat olive oil in small saute pan over medium heat and brown andouille. add onion and cook, stirring, for 1 minute. remove from heat and let cool. in medium-size mixing bowl, combine garlic, parsley and cream cheese and mix well. stir in andouille mixture, mix thoroughly and season with salt and pepper., sharp knife , split jalapenos in half lengthwise, leaving the stem intact. remove seeds. stuff 1 heaping tsp. filling in center of each jalapeno, then press together to seal. in large, heavy, deep pot or an electric fryer, heat 4 inches of vegetable oil to 360* f. combine 1 cup. flour and baking powder in shallow bowl and season with essence. place beer and eggs in mixing bowl and whisk in enough of the remaining flour to form batter. the batter should be thick, like a pancake batter. if the batter is too thick, add remaining 1/4 cup. beer to thin it. dredge stuffed peppers in seasoned flour, tapping off any excess. dip jalapenos in batter, coating completely. let the excess drip off. gently lay jalapenos in hot oil, several at a time, and fry until golden brown, 3 to 4 minutes. drain on paper towels. season with essence and serve.

ground beef, chopped onion, minced onion (reserved), garlic cloves, minced, jalapeno peppers (optional) or 2 hot chili peppers, of your choice (optional), ro-tel tomatoes, stewed tomatoes, enchilada sauce, mccormick taco seasoning, ground cumin, garlic salt or 1/2 tsp seasoning salt, pepper, flour tortillas or 8 (6 inch) corn tortillas, cream cheese, chopped green chilies, drained, sliced black olives, shredded monterey jack cheese or 8 oz jalapeno jack cheese, green onions, sliced, sour cream (to garnish )

green jalapeno chiles (about 4), all-purpose flour, yellow cornmeal, baking soda, kosher salt , plus about 1/2 tsp for sprinkling on cooked fritters, buttermilk, egg, cream cheese, frozen and grated (about 1/4 cup), vegetable oil tomato salsa, sour cream

ears of corn, vine plum tomatoes or 6 -8 cherry tomatoes, red onion, yellow onion, yellow pepper, red pepper, jalapeno, garlic cloves, minced, fresh herbs of choice, avocado, lime, pie crust, eggs, milk cream, flour, baking powder, shredded monterey jack cheese

shredded monterey jack cheese with jalapeno peppers, cream cheese, cubed, butter or margarine, egg whites, cubed, french bread (5-6 slices), you will need the following supplies to make this recipe, mixing bowl, saucepan, baking sheet, wax paper, pam spray, freezer bags (cup: serving sizes for bag size)

frozen corn kernels, monterey jack cheese or 1/4 lb cheddar cheese, jalapeno peppers, cornmeal, baking powder, salt, butter, eggs, sour cream

pine nuts, log goat cheese, cream cheese, softened, frontera jalapeno and roasted tomato salsa or 1 cup habanero salsa, chopped fresh cilantro, for garnish