JalapeÑo Spinach Recipes

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CREAMED SPINACH WITH JALAPENOS



Creamed Spinach with Jalapenos image

I tossed this together last night and my husbands reaction was 'Wow.' How can you not submit a recipe that gets that kind of reaction!?! Use jalapenos to taste; seed if too hot.

Provided by BAJATHECAT

Categories     Side Dish     Casseroles     Spinach Casserole

Time 1h15m

Yield 4

Number Of Ingredients 11

1 (10 ounce) package frozen spinach
¼ cup butter, divided
¼ cup bread crumbs
1 tablespoon all-purpose flour
2 tablespoons minced onion
1 clove garlic, pressed
¼ cup fat-free evaporated milk
⅔ cup shredded pepperjack cheese
1 fresh jalapeno pepper, minced
½ teaspoon celery salt
ground black pepper to taste

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Butter a small casserole dish.
  • Place the spinach in a microwave-safe bowl, and cook in the microwave 5 minutes on High, until heated through. Drain, reserving 1/2 cup liquid.
  • Melt 2 tablespoons butter in a small saucepan over medium heat, and stir in the bread crumbs until coated. Remove from heat, and set aside.
  • Melt remaining 2 tablespoons butter in a medium saucepan over medium heat. Stir in flour. Mix in onion and garlic, and cook 1 minute. Gradually stir in reserved spinach liquid, evaporated milk, cheese, and jalapeno. Season with celery salt and pepper. Mix in the spinach. Transfer to the prepared casserole dish, and top with bread crumbs.
  • Bake 45 minutes in the preheated oven, until bubbly and lightly browned.

Nutrition Facts : Calories 260.1 calories, Carbohydrate 13.1 g, Cholesterol 54.7 mg, Fat 19.5 g, Fiber 2.7 g, Protein 9.9 g, SaturatedFat 11.4 g, Sodium 521.6 mg, Sugar 3 g

JALAPENO SPINACH DIP



Jalapeno Spinach Dip image

Everyone loves spinach dip, and this version is as easy as it is delicious. Just mix the ingredients together in the slow cooker for a savory and creamy appetizer. -Michaela Debelius, Waddell, Arizona

Provided by Taste of Home

Categories     Appetizers

Time 2h10m

Yield 16 servings (1/4 cup each).

Number Of Ingredients 11

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 packages (8 ounces each) cream cheese, softened
1 cup grated Parmesan cheese
1 cup half-and-half cream
1/2 cup finely chopped onion
1/4 cup chopped seeded jalapeno peppers
2 teaspoons Worcestershire sauce
2 teaspoons hot pepper sauce
1 teaspoon garlic powder
1 teaspoon dill weed
Tortilla chips

Steps:

  • In a 1-1/2-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 2-3 hours or until heated through. Serve with chips.

Nutrition Facts : Calories 153 calories, Fat 13g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 205mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

LAURIE COLWIN'S CREAMED SPINACH WITH JALAPEñO PEPPERS



Laurie Colwin's Creamed Spinach With Jalapeño Peppers image

This recipe is from the celebrated food writer Laurie Colwin, and in some ways it is quintessentially hers. There's the delicious richness of the dish, its unfussiness and nostalgic value. There is the constant awareness of the plight of the busy home cook, those who would just as soon use a package of frozen spinach if the results are just as good as if you washed and chopped an untold number of bunches of fresh spinach yourself. And there is a twist: the jalapeños, which are a preventative measure against the gloppy blandness of steakhouse creamed spinach, adding sharpness to the dish but not too much heat. You can use either fresh or pickled jalapeños here - the latter add nice zing - and panko bread crumbs are a good substitution for fresh if you don't have them (or a few pieces of stale bread) in the pantry. (The New York Times)

Provided by The New York Times

Categories     easy, weekday, casseroles, dips and spreads, side dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 11

2 10-ounce packages whole-leaf frozen spinach (do not thaw)
4 tablespoons butter, additional for buttering pan
2 tablespoons all-purpose flour
2 tablespoons chopped onion
1 clove garlic, minced
1/2 cup evaporated milk
Black pepper
3/4 teaspoon celery salt
6 ounces Monterey Jack cheese, cut into cubes
1 pickled or fresh jalapeño pepper, chopped, or more to taste
1/2 cup soft buttered bread crumbs (see note)

Steps:

  • Heat oven to 300 degrees. Meanwhile, cook spinach according to package directions. Drain, reserving 1 cup of liquid, and chop finely.
  • Butter a shallow 8-inch-square casserole dish or other shallow 4- to 6-cup baking dish. Melt remaining 4 tablespoons butter in a saucepan and add flour. Blend and cook 2 to 3 minutes. Do not brown. Add onion and garlic.
  • Add the spinach liquid slowly, then add evaporated milk, some black pepper, celery salt and cheese. Mix well and add jalapeño and spinach. Cook until all is blended.
  • Turn into the casserole dish, top with buttered bread crumbs and bake until lightly browned, about 45 minutes.

Nutrition Facts : @context http, Calories 205, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 9 grams, Sodium 251 milligrams, Sugar 3 grams, TransFat 0 grams

JALAPENO SPINACH CASSEROLE



Jalapeno Spinach Casserole image

a quick and tasty addition to any meal...simple ingredients...quick to prepare and adds plenty of color to the table !! this is one of tried and true dishes....

Provided by pigbbq

Categories     Vegetable

Time 40m

Yield 1 casserole, 4-6 serving(s)

Number Of Ingredients 9

3 tablespoons butter or 3 tablespoons margarine
5 ounces mushrooms
1 small onion, chiopped
2 teaspoons garlic powder
3 tablespoons minced pickled jalapeno peppers
1 1/4 cups jalapeno juice
5 ounces shredded cheddar cheese
1/2 cup breadcrumbs
1 lb fresh spinach

Steps:

  • butter a casserole dish and preheat to 350 -- melt the butter in a sauce pan and lightly saute the mushrooms.onion.and jalapeno until soft.
  • place the spinach on top of this mixture.and cook for a few minutes to wilt the spinach.
  • stir the soup into the spinach mix.stir the cheese in -- add to the casserole dish and top it with your crumbs.
  • you can add more jalapeno juice if desired for extra zip !
  • bakes for 25 minutes or until nice and bubbly -- great warm or cold !

Nutrition Facts : Calories 320.1, Fat 21.7, SaturatedFat 13.2, Cholesterol 60.1, Sodium 574.9, Carbohydrate 18.5, Fiber 4, Sugar 3.3, Protein 15.5

20 CREATIVE WAYS TO USE JALAPENOS



20 Creative Ways to Use Jalapenos image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 20

Jalapeno Poppers
Baked Jalapeño Popper Mac and Cheese
Jalapeno Popper Dip
Skillet Corn with Jalapeno
Jalapeno Guacamole
Jalapeno Cilantro Mexican Corn Salad
Jalapeno Pizza
Jalapeno Chili
Jalapeno Chicken Enchiladas
Jalapeno Black Beans
Tomato Jalapeño Salsa
Watermelon Cucumber Jalapeno Salad
Jalapeno Spinach Cheese Dip
Tabouli (Tabbouleh) with Fresh Jalapeno
Jalapeno Popper Casserole
Mexican Cornbread
Jalapeno Popper Rice
Jalapeno Popper Grilled Cheese
Cheesy Jalapeno Quesadillas
Jalapeno Cornbread Muffins

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a jalapeno recipe in 30 minutes or less!

Nutrition Facts :

CREAMED SPINACH WITH JALAPENOS



Creamed Spinach With Jalapenos image

I made this last night and my husband said "WOW"! Not the reaction I expected from a spinach dish. We had left-overs today - still a "WOW". Use the jalapenos to your personal taste. If you're worried about the heat, seed and deveine them.

Provided by CaribbeanQueen

Categories     Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

1 (10 ounce) package frozen spinach
1/4 cup butter, divided
1/4 cup breadcrumbs
1 tablespoon flour
3 tablespoons onions, finely minced
1 garlic clove, pressed
1/4 cup evaporated milk
2/3 cup monterey jack pepper cheese, shredded
1 -3 jalapeno pepper, minced
1/2 teaspoon celery salt
fresh ground black pepper, to taste

Steps:

  • Preheat oven to 300 degrees. Butter a small casserole dish.
  • Place the spinach in a microwave-safe bowl, and cook in the microwave 5 minutes on High, until heated through. Drain well, reserving 1/2 cup liquid.
  • Melt 2 T. butter in small saucepan over medium heat, and stir in the bread crumbs until well coated. Remove from heat, and set aside.
  • Melt remaining 2 T. butter in a medium saucepan over medium heat. Stir in flour. Mix in onion and garlic, and cook 1 minute. Gradually stir in reserved spinach liquid, evaporated milk, cheese, and jalapeno. Season with celery salt and pepper. Mix in the spinach. Transfer to the prepared casserole dish, and top with bread crumbs.
  • Bake 45 minutes in the preheated oven, until bubbly and golden browned.

Nutrition Facts : Calories 256.4, Fat 19.4, SaturatedFat 11.9, Cholesterol 51.8, Sodium 307, Carbohydrate 12.7, Fiber 3, Sugar 1.7, Protein 10.2

JALAPEÑO SPINACH



JALAPEÑO SPINACH image

Categories     Vegetable

Number Of Ingredients 15

For the Vegetable:
2 packages frozen chopped spinach
4 tablespoons butter
2 tablespoons chopped onion
1/2 (one-half) cup evaporated milk
1/2 (one-half) cup spinach liquid, reserved from cooking
1/2 (one-half) teaspoon salt
3/4 (three-quarters) teaspoon celery salt
3/4 (three-quarters) teaspoon garlic salt
4 ounces jalapeno cheese cut into small cubes
red pepper to taste (cayenne)
one teaspoon Worcester sauce
approx 3 tbs flour (to thicken the white cheese sauce)
For the Topping:
buttered bread crumbs, parmesan cheese

Steps:

  • Cook the frozen spinach until tender but not overdone. Drain and reserve the liquid. Melt the butter over low heat. Add the flour and stir gently until blended but not brown. Add the chopped onion and cook until the onion is soft but not brown. Slowly add the spinach liquid stirring to avoid lumps. Add the milk, stirring gently until thickened. Add the seasonings and the cheese that has been cubed into small pieces. Stir until the cheese is melted and well combined with the spinach. Put into a buttered casserole and top with buttered bread crumbs or Parmesan cheese and paprika. Note: The spinach is improved by keeping in overnight in the refrigerator. Serve warm or at room temperature. Hint: When doubling the recipe, adjust the liquid making sure it is not too thin. Do not use too high a heat or sauce will curdle.

RIVER ROAD SPINACH MADELINE



River Road Spinach Madeline image

First published in 1959 in River Road Recipes, the Junior League of Baton Rouge's community cookbook, spinach Madeline remains a favorite side dish in Southern Louisiana. Thick and creamy with a hint of jalapeno heat, it's most at home on holidays next to turkey, cornbread dressing, and green bean casserole. It's easy to make and easy to multiply for big gatherings. This may be served immediately or put into a casserole and topped with buttered bread crumbs. The flavor is improved if the latter is done and kept in the refrigerator overnight. This may also be frozen.

Provided by Mary Claire Lagroue

Categories     Spinach Casserole

Time 40m

Yield 6

Number Of Ingredients 13

2 (10 ounce) packages frozen chopped spinach
½ cup water
¼ cup butter
2 tablespoons all-purpose flour
2 tablespoons chopped onion
½ cup evaporated milk
6 ounces processed cheese spread with jalapeno (such as Velveeta(R)), diced
¾ teaspoon celery salt
¾ teaspoon garlic salt
1 teaspoon Worcestershire sauce
½ teaspoon black pepper
¼ teaspoon cayenne pepper, or to taste
salt to taste

Steps:

  • Place frozen spinach and water in a saucepan over high heat; bring to a full boil. Reduce heat to medium, cover, and cook for 8 minutes. Separate with a fork and cook for 2 more minutes. Drain, reserving 1/2 cup of the cooking liquid.
  • Melt butter in a saucepan over low heat. Add flour, stirring until blended and smooth, but not brown, 1 to 2 minutes. Add onion and cook until soft but not brown, 5 to 7 minutes.
  • Slowly add evaporated milk and the reserved cooking liquid, stirring constantly to avoid lumps. Cook, stirring constantly, until smooth and thick, 3 to 5 minutes. Add processed cheese spread, celery salt, garlic salt, pepper, cayenne, and salt; cook and stir until melted, about 2 to 3 minutes. Stir in cooked spinach.
  • Stir in cooked spinach and serve immediately.

Nutrition Facts : Calories 216.3 calories, Carbohydrate 11.8 g, Cholesterol 46.4 mg, Fat 15.9 g, Fiber 2.9 g, Protein 10.3 g, SaturatedFat 9.9 g, Sodium 1008.9 mg, Sugar 5 g

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