Isn't Pinterest great?! Without it, I never would have learned of this dish. It's awesome, mixed with some more awesome, and sprinkled with a little more awesome on top. I think I love it more than buffalo chicken dip, and that's really saying something!!! (Also, the original recipe called for bacon, but I didn't have any. I assume bacon would only make it better, though.)
16 oz cream cheese, softened
1 c mayo
6 jalapenos, minced (remove the seeds and ribs to cut down on the heat factor.)
1 c shredded cheddar or monterey jack cheese
panko bread crumbs
butter
In a medium bowl, combine everything except the panko and butter. Spread into an 8x8 baking dish, top with the panko, and dot with butter. Bake at 375 for 30 minutes. Serve with chips or crackers. (I used wheat thins, but really, I would have just sat and eaten with a spoon.)
If you want the original recipe, it's here. (My recipe is adapted to what I had on-hand.)
Showing posts with label peppers. Show all posts
Showing posts with label peppers. Show all posts
Sunday, December 4, 2011
Friday, May 20, 2011
Asian Ribs
A friend of mine posted this in her status and I wanted to save it; what better place than the Recipe Swap page?!
2 lbs country style pork ribs, 1/2 cup water, 1 cup soy sauce, 1 cup brown sugar, 2 jalapeno peppers, 1/8 tsp black pepper - throw it all into the crockpot (leave jalapenos whole) on low for 6-8 hours. Remove peppers and serve with rice.
Posted by: Tabitha
2 lbs country style pork ribs, 1/2 cup water, 1 cup soy sauce, 1 cup brown sugar, 2 jalapeno peppers, 1/8 tsp black pepper - throw it all into the crockpot (leave jalapenos whole) on low for 6-8 hours. Remove peppers and serve with rice.
Posted by: Tabitha
Vegetarian Black Bean Chili
4 large poblano peppers
2 tbsp olive oil
1 jalepeno pepper, seeded and finely chopped
4 garlic cloves, finely chopped or grated
salt and pepper
1 bottle Mexican beer
2 (15 ounce) cans black beans (I would recommend 3, actually, but we LOVE black beans.)
2 tbsp chili powder
1 1/2 tsp smoked paprika
1 1/2 tsp ground cumin
1 (15 ounce) can fire roasted tomatoes (diced or crushed)
2 cups vegetable stock
1 lime, halved
Preheat the broiler to high.
Char the poblanos under the broiler to blacken their skins evenly all over, 12-15 minutes, turning as needed. Place the charred poblanos in a bowl, cover with plastic wrap, and let stand at least 10 minutes, until cool enough to handle. Peel and seed them, then coarsely chop and reserve.
Heat the olive oil in a medium pot over med-high heat. Add the jalepenos, onions, and garlic to the pan, season with salt and pepper, and cook until tender, 6-7 minutes. Stir the beer into the post, scraping up any brown bits from the bottom of the pan. Boil the beer until reduced by half, 1-2 minutes, then add 1 can of black beans. Mash them into the onions with a potato masher or wooden spoon, then stir in the second can of beans, leaving them whole. add the chopped poblanos to the chili and season with the chili powder, paprika, and cumin. Stir in the tomatoes and stock. Bring the chili up to a bubble, add salt to taste, then reduce the heat to a simmer and cook the chili for 8-10 minutes to thicken. Squeeze in the lime juice and remove the chili from the heat to serve.
Note-- I had to add a CRAZY amount of sour cream to this in order to eat it, it came out really spicy. On the other hand, my hubby said it was perfect. So, it just depends on your own particular taste buds, I guess.
Posted by: Erika
2 tbsp olive oil
1 jalepeno pepper, seeded and finely chopped
4 garlic cloves, finely chopped or grated
salt and pepper
1 bottle Mexican beer
2 (15 ounce) cans black beans (I would recommend 3, actually, but we LOVE black beans.)
2 tbsp chili powder
1 1/2 tsp smoked paprika
1 1/2 tsp ground cumin
1 (15 ounce) can fire roasted tomatoes (diced or crushed)
2 cups vegetable stock
1 lime, halved
Preheat the broiler to high.
Char the poblanos under the broiler to blacken their skins evenly all over, 12-15 minutes, turning as needed. Place the charred poblanos in a bowl, cover with plastic wrap, and let stand at least 10 minutes, until cool enough to handle. Peel and seed them, then coarsely chop and reserve.
Heat the olive oil in a medium pot over med-high heat. Add the jalepenos, onions, and garlic to the pan, season with salt and pepper, and cook until tender, 6-7 minutes. Stir the beer into the post, scraping up any brown bits from the bottom of the pan. Boil the beer until reduced by half, 1-2 minutes, then add 1 can of black beans. Mash them into the onions with a potato masher or wooden spoon, then stir in the second can of beans, leaving them whole. add the chopped poblanos to the chili and season with the chili powder, paprika, and cumin. Stir in the tomatoes and stock. Bring the chili up to a bubble, add salt to taste, then reduce the heat to a simmer and cook the chili for 8-10 minutes to thicken. Squeeze in the lime juice and remove the chili from the heat to serve.
Note-- I had to add a CRAZY amount of sour cream to this in order to eat it, it came out really spicy. On the other hand, my hubby said it was perfect. So, it just depends on your own particular taste buds, I guess.
Posted by: Erika
Baked Pepper Chicken
6 uncooked chicken breasts (I've also used thighs, about 8)
2 cups onion and peppers (red and greed) (chopped)
2 tsp pepper
2 tso basil seasoning
1/4 olive oil, separated into 1/8 cup
Preheat oevn to 350. Line a deep baking pan (9x13) with foil (optional, but easier clean-up). Drizzle the foil with 1/8 cup olive oil. Sprinkle with half the pepper and basil. Lay the chiken on the oil-seasoning mixture, and drizzle with remaining oil. Use a brush or spoon to distribute the oil evenly on top the chicken. Sprinkle with remaining seasonings and onions and peppers. Cover pan with foil. Bake for 30-45 minutes, until chicken is cooked through.
Great served over vegetable fried rice.
Posted by: Megan
2 cups onion and peppers (red and greed) (chopped)
2 tsp pepper
2 tso basil seasoning
1/4 olive oil, separated into 1/8 cup
Preheat oevn to 350. Line a deep baking pan (9x13) with foil (optional, but easier clean-up). Drizzle the foil with 1/8 cup olive oil. Sprinkle with half the pepper and basil. Lay the chiken on the oil-seasoning mixture, and drizzle with remaining oil. Use a brush or spoon to distribute the oil evenly on top the chicken. Sprinkle with remaining seasonings and onions and peppers. Cover pan with foil. Bake for 30-45 minutes, until chicken is cooked through.
Great served over vegetable fried rice.
Posted by: Megan
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