JALAPENO POPPER SOUP
Just throw everything into a pot, and enjoy the delicious jalapeno popper flavors that come out.
Provided by Kisha McDaniel Logsdon
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
- While bacon is cooking, melt butter in a pot over medium-high heat. Add jalapeno peppers and garlic; cook until soft, 3 to 4 minutes. Add chicken broth, dried cilantro, Cajun seasoning, and onion powder; stir up any browned bits from the bottom of the pot. Bring to a boil. Reduce heat and add chicken. Simmer for 10 to 15 minutes.
- Add cream cheese, most of the Cheddar cheese, and heavy cream; simmer, stirring occasionally, until cheese has dissolved, about 5 minutes. Season with salt and pepper.
- Serve soup with remaining cheese. Crumble bacon on top.
Nutrition Facts : Calories 364.1 calories, Carbohydrate 3.4 g, Cholesterol 116.6 mg, Fat 30.7 g, Fiber 0.3 g, Protein 18.4 g, SaturatedFat 17.3 g, Sodium 1092.7 mg, Sugar 1.2 g
JALAPENO POPPERS
Pack extra flavour into these irresistible chillies with plenty of cream cheese and mozzarella. Ideal party food
Provided by Good Food team
Categories Side dish, Snack, Treat
Time 30m
Number Of Ingredients 8
Steps:
- Take one whole chilli and using a small sharp knife make an incision along the length without cutting all the way through. Open up the cavity and using the end of a teaspoon scrape out and discard the seeds and the membrane. It's very good idea to wear gloves when you're preparing chillies in this way, and make sure you wash your hands thoroughly afterwards. Repeat with all the other chillies.
- Mix the cream cheese with the mozzarella, season with salt and pepper then use it to fill the chillies. Push them gently to close them up and wipe off any excess.
- Put the flour, egg and breadcrumbs in separate shallow bowls or dishes and roll the stuffed chillies first in the flour then egg then breadcrumbs then repeat so they get a good double coating.
- Heat the oil in a large saucepan until it reaches 160C. Carefully lower the chillies into the oil using a slotted spoon and deep fry in batches for around 2-3 mins or until deep golden brown. Transfer to a plate lined with kitchen paper to soak up the excess oil.
- Once the chillies are fried season them with pepper and salt and spread out on a plate or board so everyone can help themselves. Great with beer and a movie.
Nutrition Facts : Calories 350 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium
JALAPENO POPPERS
This will make your guests sit up and take notice. Actually with the membranes and seeds removed they are not all that hot (depending where they are from). Make them the day ahead cover and refrigerate then pop them in the oven just before serving. I served these as a first course with Chicken (see Left over Beef enchiladas and substituted sauteed chicken breast) enchiladas, crisp
Provided by Bergy
Categories Lunch/Snacks
Time 40m
Yield 20 Halves
Number Of Ingredients 7
Steps:
- Combine cheddar,cream cheese& salsa.
- Blend in 1/4 cup bread crumbs (less 3 tbsp crumbs).
- Spoon evenly into the pepper halves.
- Toss together the remaining bread crumbs, parsley& butter.
- Spoon over the peppers.
- Bake on cookie sheet in 375f oven for 20 minutes or until the top is golden and crisp.
Nutrition Facts : Calories 47.8, Fat 3, SaturatedFat 1.8, Cholesterol 8.1, Sodium 86.7, Carbohydrate 3.7, Fiber 0.4, Sugar 0.8, Protein 1.6
CREAM OF JALAPENO SOUP
This is a simple cream soup base livened up with onion, carrot, bell and jalapeno peppers and topped with cheese. Very yummy and you can control the heat, if you like by reducing the amount of jalapeno. This amount we find nicely spicy but not hot. It presents beautifully with the flecks of orange and green against the cream soup base. I know it's not in any way a low fat recipe but in this case, it's worth every fat gram. The recipe came from Chef Sean Berry at the Guadalupe River Club in Kerrville, Texas, according to the October 1985 edition of Bon Appetit magazine.
Provided by Marysdottir
Categories Tex Mex
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Melt 3 tablespoons butter in heavy pan over low heat. Add flour and stir 3 minutes. Mix in stock and cream.
- Increase heat and bring to a boil stirring constantly. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes.
- Meanwhile, melt 2 tablespoons butter in a heavy skillet over low heat. Add onion, carrot and green pepper. Cook until soft, stirring occasionally, about 8 minutes. Mix in jalapenos.
- Add both cheeses to cream mixture and stir until melted. Mix in vegetables. Season with salt to taste and serve.
Nutrition Facts : Calories 442.2, Fat 38.9, SaturatedFat 24, Cholesterol 130.6, Sodium 324.7, Carbohydrate 13.2, Fiber 1.2, Sugar 4.3, Protein 11.8
JALAPENO SOUP
Serve topped with sour cream and green onion!
Provided by Sara
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 644.1 calories, Carbohydrate 9.6 g, Cholesterol 158.9 mg, Fat 50.4 g, Fiber 1.7 g, Protein 38.9 g, SaturatedFat 32 g, Sodium 1272.7 mg, Sugar 4.6 g
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