jalapeno pepper Archives - The Midnight Baker

Jalapeño Pillows

Judith Hannemann — Tue, 05 Jul 2022 23:00:16 +0000

Jalapeño pillows are biscuits with a surprise inside! Easy snack!

Jalapeño Pillows Are So Easy

There’s a nice creamy surprise in the middle of these jalapeño pillows! Yep, a creamy, cheesy and zippy pepper filling!

I’ll admit I’ve been on a jalapeño kick lately. It’s one of my favorite hot peppers. Jalapeños have some heat but they’re not overly hot. I like to taste the pepper too instead of just the heat. Probably why it’s one of my favorites. When I grew them in my hydroponic garden, I used to let them get red ripe. If you grow them, let them get fully ripe; the taste is indescribably delicious.

Anyway, I’d overbought the peppers and wanted to use the last couple that I had in the fridge. I found this on the Pillsbury site and they sounded good.

Creamy Filling

The creamy filling in the center is very much like a jalapeño popper filling. Of course you can do any variation you want so long as it is a cream cheese and shredded cheese base.

For example cream cheese, shredded mozzarella and either some sausage or pepperoni would make them into a pizza-like snack. The sky is the limit and use your imagination. As my mum would have said, “It’s all good food.”

Biscuits

The original recipe called for refrigerated large flaky biscuits–their brand of course. However, I’m sure your own homemade biscuits would work fine.

At first I tried to use the frozen ones thawed. That didn’t work so I broke down and bought the ones in the can. I might add that I was and still am apprehensive about opening those cans. I am relieved to know I’m hardly alone in that feeling. But I steeled myself and came through it fine. I have to admit it’s the easiest way to go using the ones in the can. So, if you’re like a lot of us, just concentrate on how darn easy they are to use.

The Recipe

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Jalapeño Pillows

Easy and delicious snack

Prep Time10

Cook Time15

Course: Snack

Cuisine: American

Keyword: biscuit recipes, filled biscuits, jalapeño biscuits

Servings: 8

Calories: 299kcal

Author: Judith Hannemann

Ingredients

16.3 oz can large refrigerated biscuits 8 count
1 egg
1 tsp water
1 tbs pretzel salt optional

Filling:

4 oz cream cheese softened
1/2 cup sharp cheddar shredded
3 tbs diced jalapeños
1 clove garlic finely minced
1/2 tsp salt
1/4 tsp pepper

US Customary - Metric

Instructions

Preheat oven to 350F/180C. Line a baking sheet with parchment.
Mix all filling ingredients; set aside.
Beat egg with the water and set aside.
Roll each biscuit to a 1/8-inch thickness. Place about 1 tablespoon of the filling in the center. Bring the dough up around the filling and seal well. Place seam side down on prepared baking sheet.
Brush egg wash on top of each biscuit. Sprinkle with pretzel salt if desired.
Bake 12-15 minutes or until golden brown and firm to the touch.

Nutrition

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Mexican Stuffed Shells

Judith Hannemann — Wed, 26 Feb 2014 00:00:00 +0000

Mexican Stuffed Shells

Stuffed shells go south of the border with these taco-flavored Mexican stuffed shells. ¡Ole!

I’ve usually seen these done with chicken…and they look just great! But I’ve been publishing a lot with chicken lately so I wanted to give it a rest and use some beef!

These stuffed shells are bursting with flavor! The jalapeno and bell peppers combined give a slight heat and a hint of sweetness.

Bursting with Mexican Flavor

The refried beans make the filling creamy and lets not forget the GOBS of cheese on the top!

This makes a great family meal–and while stuffing the pasta shells is a bit fussy, it’s worth it. However, if you don’t want to fuss, just mix the filling with some cooked penne or ziti, pour the sauce on the top, then the cheese and you’ve got an “unconstructed” version that tastes just as good!

Loads of cheese!

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Mexican Stuffed Shells

Stuffed shells go south of the border with these taco-flavored Mexican stuffed shells. ¡Ole!

Prep Time20

Cook Time40

Total Time1

Course: Dinner

Cuisine: Mexican

Keyword: mexican, stuffed shells

Servings: 4

Calories: 385kcal

Author: Judith Hannemann

Ingredients

1 lb lean ground beef
1/2 cup chopped onion
1 jalapeno diced finely
1/2 cup diced green bell pepper
1/4 cup diced red bell pepper
3 tbsp taco seasoning
1 tsp salt
1/2 tsp pepper
1 16 oz refried beans
1 cup green onions sliced
2 10 oz red enchilada sauce divided
2 cups Mexican blend shredded cheese divided
1 12 oz jumbo shells pasta

Instructions

Preheat oven to 350 degrees F.
Cook shells as per package directions. Drain and rinse with cold water; drain again.
In a large skillet, brown ground beef, onion, jalapeno and bell peppers; drain fat. Add salt, pepper and taco seasoning. Stir well. Place beef mixture in a large bowl.
Add 1/2 cup of the green onions, 1/2 cup of the cheese, 1/2 cup enchilada sauce and the refried beans. Mix well.
Add 1 cup of enchilada sauce to the bottom of a 2 1/2 quart oblong baker. Stuff shell pasta with beef/bean mixture and place in pan in a single layer. Pour remaining enchilada sauce over shells.
Cover pan with foil and bake for 30-40 minutes or until heated through. Remove the foil and add remaining shredded cheese on top of shells. Return to oven and bake for 5-10 minutes, or until cheese is melted and bubbly. Top with remaining 1/2 cup of green onions.

Nutrition

Mexican Stuffed Shells

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Hot Jalapeno & Chili Popper Dip

Judith Hannemann — Fri, 13 Dec 2013 00:00:00 +0000

Hot Jalapeno & Chili Popper Dip

Watch your guests dive into this hot popper dip. The ultimate party food!

It’s holiday party time folks! You can find no better appetizer than this hot dip recipe.

Dig In

This dip is very easy to make and even easier to eat! Make sure you serve it with plenty of crackers or tortilla chips, and be prepared…be VERY prepared to make a few more dishes of this dip during the party!

Only thing you have to do is watch you don’t overbake this, otherwise it will separate. What I do is set the timer for 15 minutes. That seems to do it for me and it’s nicely hot and the crumbs are golden–well, you can see the pics–but never more than 20 minutes!

If you want more heat, add double the amount of the canned jalapeno peppers.

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Hot Jalapeno Chili Popper Dip

Watch your guests dive into this hot popper dip. The ultimate party food!

Prep Time5

Cook Time20

Total Time25

Course: Appetizers

Cuisine: American

Keyword: dip recipe, hot chili dip, hot dip, jalapeno poppers

Servings: 12

Calories: 367kcal

Author: Judith Hannemann

Ingredients

16 oz cream cheese at room temperature
1 cup mayonnaise
1/2 cup Mexican blend shredded cheese*
1/2 cup grated parmesan cheese
4 oz canned diced green chilis
4 oz canned diced jalapenos
1 cup Panko bread crumbs
1/2 cup grated parmesan cheese
1/4 cup butter melted

Instructions

Preheat oven to 375 degrees F. Grease a shallow 2-quart dish.
Process the cream cheese, mayonnaise, shredded Mexican cheese, parmesan cheese chiles and jalapenos in a food processor (not necessary to drain the liquid from the cans of peppers). I used my Ninja for this.
Spread the dip in the prepared pan.
Mix the Panko, Parmesan cheese and melted butter in a small bowl, mixing well.
Distribute the crumbs over the top of the dip.
Bake at 375 for 20 minutes. DO NOT OVERBAKE as dip will separate. You want the crumbs browned and the dip hot, but not boiling hot.

Notes

*If you can’t find Mexican blend shredded cheese in your grocery store, a 1-to-1 mix of shredded sharp cheddar and shredded Monterey jack is a good substitute.

Nutrition

Jalapeno and Chili Popper Dip

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Guacamole

Judith Hannemann — Thu, 25 Apr 2013 23:00:00 +0000

Guacamole

Holy Guacamole! Get ready for Cinco de Mayo with this classic Mexican dip.

I love avocados. I inhale avocados. I could live on avocados.So, it stands to reason that I love guacamole.

Since avocados contain such healthy fats and there’s other really healthy ingredients in guacamole, indulging should be relatively guilt-free.

If you’d like to go the whole route, then by all means make your own homemade tortilla chips. Mexican restaurants do them with fresh salsa. NOTHING beats them warm out of the oven with a great guac. I’ve lacked ambition lately so I just buy the pre-made ones (hangs head in shame) and at the discount grocery too. Heck, Clancy’s is very good…and if you know that “brand” name, you know where I get them

Anyway, it doesn’t have to be Cinco de Mayo or a Mexican holiday to enjoy this…do it year round! This recipe can be doubled, tripled, whatever. I only make a smaller amount since the avocados will go brown, despite the lime juice. If you’re planning to make this for a party, then just prep all the other ingredients ahead of time, leaving the avocados to be prepared right before you are going to serve it. Despite the lime juice, it WILL turn brown after a couple of hours.

Guacamole

2 ripe Haas avocados
1 large Roma tomato, seeded and diced
1/2 medium jalapeno pepper, minced
pinch of red pepper flakes
1 large clove garlic, minced
1/2 tbs minced cilantro (use more if you adore it, I don’t)
2 tbs chopped red onion
1 tbs freshly-squeezed lime juice
1/4 tsp pepper
1 tsp salt

Remove skin and pit from avocados and chop very coarsely. Place in medium bowl.

Add the remaining ingredients and mix well, slightly mashing the avocados–but you do want some chunks in it (well, at least I do–but if you don’t then mash it smooth).

Serve immediately with tortilla chips.

Serves 2-4

Guacamole

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