I've already made the Jalapeno Cheese Grits for Easter. And I always use them in fresh salsa and pico, but I'm waiting on fresh tomatoes before I make those. I also made a good Jerk Chicken marinade last week with a couple of them, but forgot to blog it. So I guess I'll have to make it again! Oh they're also good stuffed with cheese, wrapped in bacon and grilled. But a few of them burned my mouth!
So if anyone has some ideas to use up jalapenos, send them my way please!
When I was thinking about what I could make with them tonight, this Chicken Enchilada Dip was the first thing that came to my mind. I think I took it from someone's blog, but I don't remember whose. So whoever you are, send me an email and I can credit you!
The jalapenos are not too hot in this, they won't burn your mouth. Promise. It's all covered in CHEESE to cool it down. SO GOOD!
Printable Recipe
Ingredients:
8 oz. cream cheese
1/2 cup Tabasco spicy mayo (or add a few drops of Tabasco to regular mayo)
16 oz. shredded cheddar cheese
1 can diced green chiles
2-3 jalapenos, finely diced (remove ribs and seeds)
Half a bundle of green onions, chopped (you can sub a red onion too)
1 tsp. of Cajun seasoning
1 tsp. Garlic powder
1 lg. can of all white meat chicken
1/2 cup Tabasco spicy mayo (or add a few drops of Tabasco to regular mayo)
16 oz. shredded cheddar cheese
1 can diced green chiles
2-3 jalapenos, finely diced (remove ribs and seeds)
Half a bundle of green onions, chopped (you can sub a red onion too)
1 tsp. of Cajun seasoning
1 tsp. Garlic powder
1 lg. can of all white meat chicken
Mix all ingredients together and spread in a serving dish. I put mine in the oven on 375 for about 30 minutes, just long enough for the cheese to get melty and bubbly! Serve with tortilla chips.
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