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Tag Archives: jalapeno

Loaded Nachos

Loaded nachos are a great treat!  It’s also a great way to use up fiesta left overs!

 

Warm up the ground beef in the microwave (or cook fresh ground beef with the taco seasoning).  Spread tortilla chips over a plate and sprinkle with shredded cheese and microwave until the cheese is almost melted.  Spread the ground beef over the cheese and microwave for a few more seconds until the cheese is completely melted.  Use any ingredients you have in the house to load up the nachos.  I used fresh tomatoes, green chillies, red onion, guacamole, sour cream and finely diced jalapenos.

 

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Fresh Salsa

Fresh salsa is so unbelievably delicious and simple to prepare.  It is way better than store bought because you can tweek it to your taste!

 

Fresh tomatoes

Red Onion

Fresh cilantro

Green Pepper

1 lime

Jalapeno

 

Chop the tomatoes, onion and green pepper in a small dice.  Chop the fresh cilantro and mix in with the tomatoes, onion, pepper.  Dice the jalapeno in very small pieces (this will help get the heat, but will hopefully not give a mouthful of spicy) and mix in.  Squeeze the lime over the fresh salsa.  If you want even more heat, you could do a dash of hot sauce into the mix.  A bit of salt and pepper gives extra flavor.  If you don’t want any major heat, leave the jalapeno out.  I did a bunch of “mild” without the jalapeno and then another with.

 

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Tilapia with Pineapple and Mango “Salsa”

Over the summer, I have heard from a few different sources about making a fruit salsa and how delicious it is over fish.  I thought it sounded fresh and light and perfect.  So, here is my version adapted based on what I like and what I had.  I used tilapia this time, but think it would be better with a more substantial fish, maybe mahi mahi?!  I think it would also be great with grilled chicken!

Tilapia (again, base this on how many people you are serving)

Lemon Ginger Sesame Dressing and Marinade

1/2 fresh pineapple, chopped pretty finely

1 mango, chopped

1/2 yellow pepper (in the future I would use red to give it more color, but I was using the other half for something else)

1/4 red onion, minced very small

1/4 jalapeno, minced very small

1 lime

Splash of orange juice (I’d say about 1/4 cup)

I marinated the fish for a bit with a ginger and lemon dressing that I found and then baked it in foil packets at 350 for about 20 minutes.  The fish is done when it’s slightly opaque and is flaky.

While the fish is cooking, chop the pineapple, mango and pepper in small pieces.  You want to make them small enough so you can get a mouthful of all of the great flavors at once.  For the onion and jalapeno, I minced them very small.  I wanted the heat that they offer, but someone getting a huge chunk of jalapeno would not be enjoyable!  Mix all the items in a pour and juice 1 lime over the top and add the orange juice.  You want enough moisture to help the fruits become nice and juicy, but you don’t want it super wet.  Add the fresh chopped cilantro and give it all a toss.  The measurements that I used gave me about 2 cups.

Very easy.  Very fresh and summery.  Very tasty!!

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Triple C Slaw (Carrot, Chile and Cilantro)

This dish was in my most recent Bon Appetit magazine and I was very excited to try it.  Doing a bar-b-q picnic dinner recently gave me the perfect opportunity.  It was such a great (healthy) alternative to a heavy cole slaw that you would find accompanying a typical bar-b-q meal.  I really liked how it turned out, and will definitely make it again in the future!

12 ounces carrots (they suggested using colors, but I could only find trusty old orange) peeled and julienned

2 TBSP vegetable oil

1 TBSP fresh lime juice (I forgot to grab a lime, so I just used lemon juice)

1/3 tsp kosher salt, please some additional to season

2 jalapenos, stemmed, seasoned and minced

1/2 cup loosely packed fresh cilantro

3/4 tsp ground coriander

Pinch of black pepper to taste

Julienne the carrots (my mandolin wasn’t working, so I just roughly julienned the carrots by hand and they weren’t as consistent or pretty as I would’ve liked).

Toss the carrots, oil, lime juice, salt, pepper and jalapenos in a large bowl.  Let marinade for about 15 minutes.

Add the cilantro and coriander and toss to incorporate evenly.  Season to taste.

Sooo yummy and pretty!!

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Jalepeno Popper Dip

If you love jalapeno poppers, you will absolutely love this simple dip!

2 (8 ounce) packages cream cheese, softened

1 cup mayonnaise

1 (4 ounce) can chopped green chilies, drained

2 ounces canned diced jalapeno peppers, drained

1 cup grated Parmesan cheese

1/2 cup Panko breadcrumbs

Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Mix the cheese and breadcrumbs in a bowl.  Pour mixture into a oven safe serving dish, and sprinkle with Parmesan cheese and breadcrumb mixtures.  Bake in the oven for about 15 minutes at 350 then place under the broiler under the topping is golden brown and crisp (about 3-5 minutes, but as with anything under the broiler, keep a close eye on it!)

Serve with baguettes, crackers or even tortillas chips (my favorite is mini toast crackers).

The bowl will be licked clean when serving this at a party!