61 warm jalapeno cream cheese Recipes

shrimp, peeled and deveined, olive oil, divided, kosher salt & freshly ground black pepper, to taste, garlic cloves, minced, onion, diced, shredded green cabbage, carrot, peeled and grated, baby spinach, chipotle peppers , in adobo sauce, oregano, cayenne pepper, corn tortillas, warmed, monterey jack cheese, unsalted butter, all-purpose flour, chicken broth, sour cream, jalapenos, seeded and minced, garlic powder, kosher salt & freshly ground black pepper, to taste, chopped fresh cilantro

canola oil, vertically sliced onion, garlic cloves, minced, water, cumin seeds, salt, mexican oregano, fire-roasted diced tomatoes, no-salt-added tomato sauce, jalapeno peppers (about 4 inches long), style fat-free cream cheese, softened, salt, goat cheese, softened, garlic clove, minced, corn tortillas , warmed according to package directions

process cheese sauce, condensed cream of chicken soup, undiluted, frozen chopped broccoli, thawed and drained, fresh mushrooms, chopped, chopped seeded jalapeno pepper, assorted fresh vegetables

red onion, chopped, red bell pepper, coarsely chopped, tomatoes, cut into wedges, jalapeno pepper , seeds and ribs removed, chopped, garlic, peeled, kosher salt, ground black pepper, olive oil, whipping cream, shredded mozzarella cheese

tomatillos, husks removed, onions, quartered, jalapeno peppers , halved lengthwise and seeded, garlic cloves, peeled, olive oil, chopped fresh cilantro, lime juice, ground cumin, salt, onion, chopped, olive oil, garlic cloves, minced, ground cumin, king arthur unbleached all-purpose flour, chicken broth, minced fresh cilantro, shredded rotisserie chicken, flour tortillas (8 inches), warmed, shredded monterey jack cheese, sour cream , chopped tomatoes and fresh cilantro leaves, optional

boneless skinless chicken breasts, whole kernel corn, drained, black beans, rinsed and drained, diced tomatoes and green chilies, undrained, jalapeno pepper, seeded and finely chopped, ground cumin, salt, paprika, pepper, cayenne pepper, crushed red pepper flakes, reduced-fat cream cheese, cubed, flour tortillas (8 inches), warmed, toppings: sour cream , shredded cheddar cheese, shredded lettuce and chopped tomatoes

sour cream, cream cheese, softened, shredded cheddar cheese, sliced green onions, lime juice, minced seeded jalapeno pepper, flour tortillas (6 inches), warmed, picante sauce

butter, onion, chopped, chopped green pepper, king arthur unbleached all-purpose flour, chicken broth, diced tomatoes and green chilies, undrained, ground cumin, chili powder, garlic powder, salt, chopped jalapeno pepper , optional, chili with beans, cream cheese, cubed, cubed cooked chicken, flour tortillas (6 inches), warmed, shredded colby-monterey jack cheese, salsa , optional

leftover cooked dark turkey meat, shredded, onion, finely diced (to taste), garlic cloves, fresh minced (to taste), enchilada sauce, divided (recipezaar texas red enchilada sauce), chili powder, ground cumin, jalapeno peppers, chopped fine (optional), red bell pepper, diced, green bell pepper, diced (optional), salt , to taste, pepper , to taste, cream cheese (any type will work), flour tortillas, warmed (smaller size 6-8-inch), diced tomatoes, undrained and diced, cheddar cheese, shredded (more if desired), olive oil

cream cheese (soft ), sour cream, mayonnaise, lemon juice, dijon mustard, garlic clove (minced ), worcestershire sauce, louisiana hot sauce, marinated artichoke hearts (drain & chop ), pre-shredded mozzarella cheese, green onions (minced ), jalapenos (seeded and minced )

flour, baking powder, salt, minced jalapeno, grated cheese, lard, heavy cream, crawfish etouffee, warm (recipe included), chives, chopped parsley, brunoise red peppers, brunoise yellow peppers, unsalted butter, chopped onions, chopped celery, chopped green bell peppers, minced garlic, peeled crawfish tails, bay leaves, flour, water, salt, cayenne, chopped parsley, chopped green onions

sour cream, cream cheese, refried beans, sharp cheddar cheese (i use a blend of shredded monterey jack and cheddar), jalapenos

olive oil, chopped onion, garlic, minced, seeded and chopped jalapeno peppers, light beer, heavy whipping cream, cream cheese, pasturized process cheese (velveeta), lump crabmeat, drained and picked over for shell, fresh lime juice, minced green onion, minced fresh cilantro, chili powder, salt, freshly ground black pepper, cayenne pepper, ground cumin

vegetable oil, onion, diced, tomatoes, peeled,seeded,chopped, chopped jalapeno chiles (can use fresh or jarred ), frozen spinach, thawed and drained, grated monterey jack cheese, cream cheese , cut into 1/2 inch pieces, half-and-half, black olives, drained and sliced (you can use drained canned sliced olives), red wine vinegar, salt and pepper, tortilla chips

process cheese sauce, condensed cream of chicken soup, undiluted, frozen chopped broccoli, thawed and drained, fresh mushrooms, chopped, jalapeno peppers (chopped seeded ), assorted fresh vegetable

process cheese sauce (cheez whiz), cream of chicken soup, frozen chopped broccoli, thawed and drained (can use fresh cooked broccoli, chopped and drained), fresh mushrooms, chopped, chopped seeded jalapeno peppers, assorted fresh vegetable, chips

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.

extra-virgin olive oil, julienned red onion, minced jalapeno pepper, julienned roasted red bell pepper, rotisserie chicken, skin removed and meat shredded, sea salt and freshly ground pepper, chopped garlic, chopped fresh cilantro, plus more for topping, cream cheese, grated parmesan cheese, plus more for topping, grated mozzarella cheese, fresh lime juice, tequila, diced roma tomatoes, for topping, sourdough rolls, warmed