840 jalapeno creamed corn cream cheese Recipes

unsalted butter, chopped onion, seeded finely chopped fresh jalapeno pepper, unbleached all-purpose flour, yellow cornmeal, baking powder, baking soda, salt, canned creamed corn (from a 14 oz. can), buttermilk, egg, tabasco sauce, shredded sharp cheddar cheese

cream cheese, softened, mayonnaise, shredded monterey jack cheese, canned chopped green chilies, canned diced jalapeno peppers, shredded parmesan cheese, panko (japanese ) bread crumbs, sweet red and yellow pepper pieces and corn chips

uncooked rice, butter, onion, chopped, bell pepper, chopped, stalks celery, chopped, jalapeno peppers, chopped, creamed corn, grated velveeta cheese, grated sharp cheddar cheese

sweet onion (texas sweet , vidalia), sharp cheddar cheese, eggs, creamed corn, sour cream, oil, diced jalapenos or 4 fresh jalapenos, diced, plain yellow cornmeal, plain flour, baking powder, salt

cornmeal, baking powder, salt, fat free sour cream, vegetable oil, grated cheddar cheese, eggs, creamed corn, onion, diced, chopped jalapenos, canned or 1/2 cup fresh jalapeno

king arthur unbleached all-purpose flour, sugar, cornmeal, baking powder, salt, eggs, milk, olive oil, vanilla extract, frozen corn, thawed, chopped seeded jalapeno pepper, panko (japanese ) bread crumbs, cream cheese, softened, butter, softened, sugar, vanilla extract, sliced jalapeno peppers

onion, butter, sour cream, creamed corn, whole kernel corn, eggs, salt & pepper, cornbread mix , i use the jiffy 1, jalapeno, chopped, shredded cheddar cheese, sugar

flour, baking powder, salt, yellow cornmeal, eggs, nonfat sour cream, grated cheddar cheese (i use light cheese), creamed corn, seeded and chopped jalapeno pepper, butter, melted

sugar, seasoning salt, divided, all-purpose flour, cornmeal, baking powder, butter, room temperature, eggs, canned creamed corn, pickled jalapeno peppers, chopped, shredded monterey jack and cheddar cheese blend

eggs, creamed corn, onion (diced ), jalapeno (diced ), bacon or 6 oz sausage or 6 oz chorizo sausage, cheese, of your choice (shredded ), garlic clove (minced ), chili powder, butter

cornmeal, flour, milk, onion, grated, teasp. baking powder, vegetable oil, eggs, beaten, sugar, cream corn (or 3 ears of fresh corn cut and scraped), chopped jalapeno peppers, grated cheese, bacon , fried crisp, and crumbled, garlic, chopped or crushed

bisquick, diced jalapeno, creamed corn, cheddar cheese, shredded

creamed corn, self-rising white cornmeal, canola oil, eggs, beaten, nonfat sour cream, nonfat cheddar cheese, grated, jalapeno peppers, finely chopped

vegetable oil, divided, onion, finely chopped, nonstick vegetable cooking spray, all-purpose flour, cornmeal, baking powder, salt, egg, grated sharp cheddar cheese, crumbled queso fresco, sour cream, canned creamed corn, seeded minced jalapenos, salsa

creamed corn, grated sharp cheddar cheese, cooked rice, cornmeal, milk, sliced black olives (about 7 large), chopped green onions, seeded deveined and chopped jalapeno chile, vegetable oil, egg, beaten to blend, salt, baking powder, drop hot pepper sauce

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

self rising cornmeal, eggs, oil (i use olive ), sourcream, corn of cream corn, jalapeno peppers, onion, bellpepper, green onions, cheese