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
JALAPENO POPPER MASHED POTATOES
I wanted to make mashed potatoes with a spicy kick, and since we had a lot of jalapenos and cream cheese needing to be used up, and because we love jalapeno poppers, I came up with this recipe. The fiance ate 3 servings and asked me to make this every time we have mashed potatoes! They were a little spicy but they were the best mashed potatoes I've ever eaten!
Provided by vetteface
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 35m
Yield 5
Number Of Ingredients 8
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and transfer potatoes to a large bowl.
- Melt 1/4 cup butter in a skillet over medium heat; cook and stir green onions, jalapeno pepper, and garlic until soft and fragrant, 3 to 4 minutes. Mix green onion mixture and cream cheese together in a bowl; add remaining 1/4 cup butter and stir until butter melts. Add sour cream and mix well.
- Mix cream cheese mixture with the potatoes using a potato masher until most of the lumps are gone; season with salt.
Nutrition Facts : Calories 324.1 calories, Carbohydrate 9.3 g, Cholesterol 83.6 mg, Fat 31.1 g, Fiber 1.1 g, Protein 3.7 g, SaturatedFat 19.6 g, Sodium 245.2 mg, Sugar 0.9 g
POTATO-CHEDDAR SOUP WITH QUICK-PICKLED JALAPEñOS
If cheesy mashed potatoes became a cozy soup, it would be this. It's rich but not excessive, hearty but not heavy, and spiked with a little chili powder and some garlic to liven it up. The homemade pickled jalapeños give this a bright tang that perks up every creamy bite. Quick and easy to make, the jalapeños are leagues better than anything in a jar, and leftovers are excellent in sandwiches or scrambled into eggs.
Provided by Melissa Clark
Categories soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Thinly slice the jalapeños, discarding the seeds if you like. Put slices in a bowl and squeeze in enough lime juice to cover them. Add a pinch each of salt and sugar. Let sit at room temperature while you make the soup. (The jalapeños can be prepared up to 5 days ahead of time and stored in the refrigerator; they get softer and more pickle-y as they sit.)
- In a large pot, melt the butter over medium heat. Add onion, celery and a large pinch of salt, and sauté until lightly golden and soft, about 10 minutes. Add garlic and chili powder and sauté until fragrant, 1 minute.
- Add potatoes, broth and 2 teaspoons salt, and bring to a simmer. Cook until potatoes are very tender, 30 to 40 minutes.
- Using an immersion blender or transferring the soup to a regular blender in batches, purée the soup, adding some water as needed to thin it out. (The soup can be as thick or brothy as you like.)
- Return the soup to the pot if you removed it and reduce heat to medium-low. Add cheese and half-and-half, and cook at a very gentle simmer, stirring, until the cheese melts, 1 to 2 minutes. Taste and season with salt and pepper as needed.
- Top each bowl with pickled jalapeños, plus a drizzle of their pickling liquid and a pinch of chili powder, along with scallions, cilantro and more Cheddar.
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 SWEET POTATO SOUP
This is a great soup with a twist. It makes a great evening meal during fall and winter. It is from the Peach Tree Tea Room Cookbook.
Provided by Miss Annie
Categories One Dish Meal
Time 1h20m
Yield 14 Cups
Number Of Ingredients 14
Steps:
- In a large stock pot, saute bacon and onion in butter until just tender.
- Add garlic and cook about 2 more minutes.
- Add sweet potatoes, chicken broth, pickled jalapeños, jalapeño juice and comino.
- Cover and cook until potatoes are tender (approx. 20 to 30 minutes).
- When done, add soda, cilantro and milk.
- Coarsely mash potatoes with a potato masher.
- Stir well and re-adjust salt and pepper.
- Simmer for 15 minutes, stirring frequently.
- NOTE: You may garnish with sour cream and 3 or 4 fresh jalapeños, cut in thin lengthwise strips.
JALAPENO POPPER POTATO SALAD
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put the potatoes in a large pot and add enough water to cover them by an inch. Season with salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 15 minutes.
- Drain the potatoes and return them to the pot, then mash briefly with a potato masher, so that there is a mix of mashed and chunky potatoes.
- Meanwhile, heat a nonstick skillet over a medium heat until hot, then add the bacon and cook, turning every so often, until crisp, about 8 minutes.
- Drain the bacon on a paper towel-lined plate, then chop.
- Tip the potatoes into a large bowl. Add the salt, cheese, mayonnaise, jalapenos and jalapeno brine, mustard, pepper, eggs, scallions and gherkins. Fold everything together.
- Serve the potato salad warm, or cover and refrigerate until chilled, at least 1 hour or up to overnight.
- Top with the bacon and more scallions before serving.
SWEET POTATO PEAR JALAPENO SOUP
Steps:
- 2 tablespoons olive oil 1 large Bermuda onion, chopped 1/4 teaspoon cumin 3/4 teaspoon curry 2 pounds sweet potatoes, cubed 6 cups chicken stock 1 teaspoon salt 1/2 teaspoon pepper 2 tablespoons butter 2 Anjou pears, sliced 1 tablespoon fresh jalapeno, diced 1 tablespoon brown sugar 3/4 cup half and half.
JALAPENO SWEET POTATO SOUP
From www.chilipeppermadness.com . Am stashing this for cool weather this fall when the sweet potatoes are harvested but there are still plenty of jalapenos in the garden. Serving size is a guesstimate until I make it. Can make vegan using vegetable stock instead of the chicken broth.
Provided by Busters friend
Categories Yam/Sweet Potato
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Peel and dice the potatoes. Dice the onion and jalapeno peppers. Add all ingredients to a pot and bring to a boil. Reduce heat and simmer 20-25 minutes.
- Transfer mixture to a blender and mix well.
- Strain the soup to remove any stems.
- Serve in your favorite soup bowl. Sprinkle with cilantro and dollops of sour cream.
Nutrition Facts : Calories 261.9, Fat 5, SaturatedFat 1, Sodium 1650, Carbohydrate 41.8, Fiber 7.6, Sugar 11.2, Protein 14.3
JALAPENO POPPER AND POTATO CHOWDER
A spicy twist to classic potato chowder.
Provided by Deb K
Categories Chowder
Time 1h
Yield 6
Number Of Ingredients 19
Steps:
- Place diced bacon in a skillet and over medium-high heat and cook until evenly browned, about 10 minutes. Drain bacon on paper towels.
- Meanwhile, melt butter over medium heat in a large stockpot. Add yellow onion and jalapeno peppers; cook and stir until slightly browned, 5 to 7 minutes. Add potatoes, chicken broth, 1 cup milk, salt, rosemary, garlic powder, paprika, oregano, black pepper, and red pepper flakes; bring to a boil. Boil until potatoes are tender, 15 to 20 minutes.
- Reduce heat to medium-low and stir in cream cheese, heavy cream, and bacon; stir until cream cheese has melted.
- Add Cheddar, a little at a time, stirring to incorporate after each addition. If the chowder is too thick, you can add more milk to reach the desired consistency.
- Stir in most of the green onion and parsley until slightly wilted. Ladle into bowls and garnish with remaining green onion and parsley.
Nutrition Facts : Calories 700.1 calories, Carbohydrate 58.8 g, Cholesterol 130.8 mg, Fat 42.6 g, Fiber 7.7 g, Protein 23.1 g, SaturatedFat 24.3 g, Sodium 2204.1 mg, Sugar 6.4 g
JALAPENO POTATOES
Wonderful cheesy flavor with a slight kick from the jalapenos. The pimiento and jalapenos add a nice color contrast to the pale orange sauce. Use your discretion with the amount of jalapenos. You can also sub 1/8 to 1/4 cup chopped hot mixed peppers. It's best to use a waxy-type potato so they will keep their shape.
Provided by France C
Categories Side Dish Vegetables
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
- Bring a large pot of water to a boil; cook the potatoes in the boiling water until just tender, 15 to 18 minutes. Drain and allow to cool to the touch before peeling and slicing thin. Place the sliced potatoes in a large bowl.
- Pour the milk into a saucepan over medium heat; gradually whisk the flour, salt, pepper, and garlic powder into the warming milk until smooth. Continue heating and stirring until the liquid is boiling and thickened. Add the Cheddar cheese and jalapeno peppers; cook and stir until the cheese is completely melted. Pour the sauce over the potatoes. Scatter the pimentos over the mixture; pour into the prepared dish.
- Bake until the potatoes are completely tender, about 30 minutes.
Nutrition Facts : Calories 249.7 calories, Carbohydrate 34.2 g, Cholesterol 26.3 mg, Fat 8.2 g, Fiber 3.1 g, Protein 10.5 g, SaturatedFat 5.1 g, Sodium 856.4 mg, Sugar 5.7 g
TEXAS JALAPENO POTATO SALAD
Tangy potato salad, great for barbeques and hot summer days. Sometimes I add one or more of the following for variety: crumbled bacon or bleu cheese, Slim Jim beef sticks, 1/4" slices.
Provided by Colean
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix potatoes, eggs, onions, celery and jalapenos in large bowl.
- Add jalapeno juice and mayonnaise to desired consistency.
- Add salt and pepper to taste.
- Sprinkle chopped cilantro on top.
- Serve cold.
Nutrition Facts : Calories 263.2, Fat 12.6, SaturatedFat 2.3, Cholesterol 113.4, Sodium 447.3, Carbohydrate 32.5, Fiber 3.6, Sugar 4, Protein 6.4
SWEET POTATO JALAPENO SOUP
This recipe comes from a wonderful little community called Homestead Heritage outside of Waco, TX. This spicy, creamy, smoky soup is a favorite of everyone who tries it and I'm pleased to say that they share their recipes! I entered this soup into our churches Souper Bowl contest and it won the Hot Stuff award! Notes to add: 1. I used about 5.5 lbs sweet potatoes and it was still very spicy. If you want to make it mild or kid friendly, cut way back on the jalapenos and just place them in a bowl as a side. 2. To sweeten it, I have found that 2 Tbsp brown sugar does the trick. 3. This soup freezes beautifully! You won't be disappointed in this soup!
Provided by Tracy3906
Categories Yam/Sweet Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Scrub sweet potatoes, cut into quarters, place in large stock pot, cover with water and boil until soft.
- When potatoes are soft, drain them and let them cool until you can handle them. Peel off the skin.
- Peel and chop onion. Finely chop bacon and garlic.
- In a large soup pot, melt butter. Add bacon, onion and garlic and saute until onions are translucent.
- Add chicken broth. Cover and bring to a boil.
- Dice half the sweet potatoes and stir into boiling broth.
- Puree the remaining sweet potatoes with the jalapenos, cumin, cilantro and half-and-half. Stir into soup. Add salt, pepper, and sweetener (if needed). Stir well; heat through.
- Serve and Enjoy!
JALAPENO-GOUDA POTATO SOUP #5FIX
5-Ingredient Fix Contest Entry. This recipe is a variation of a mac & cheese dish I came up with a few years ago. I was looking for a way to bring these two great flavors together that could serve as an appetizer or a full meal. I came up with a soup. Its different, delicious and filling!
Provided by neistraj
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a saucepan bring Simply Potatoes 'Diced Potatoes with Onion', chicken broth and jalapenos to a boil. Reduce heat to low. Simmer (uncovered) until potatoes are fork tender (about 20 to 25 minutes). Once potatoes are done, remove from heat.
- Pour half of the mixture into a separate (mixing) bowl. Use a hand blender to puree mixture until smooth. If you do not have a hand blender, you can place ½ the mixture into a blender (let it cool first) and puree until smooth.
- Pour the pureed mixture back into the saucepan with the other half. Turn heat to medium/low, add half & half and simmer until mixture is heated throughout (about 3-5 minutes).
- Slowly stir in shredded gouda (one hand full at a time). Wait until each handful is fully melted before adding another. Once all the cheese is melted turn heat off.
- Serve and enjoy!
Nutrition Facts : Calories 339.5, Fat 26.6, SaturatedFat 16.4, Cholesterol 93.1, Sodium 956.9, Carbohydrate 7.3, Fiber 0.2, Sugar 1.9, Protein 17.9
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