Mexican Jalepeno Squares Recipes
JALAPENO CHEESE SQUARES
These easy, cheesy jalapeno appetizer squares are wonderful baked delights. Try them with a dollop of sour cream.
Provided by DEBNJAMES
Categories Appetizers and Snacks Spicy
Time 55m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a medium bowl, mix the evaporated milk, water, eggs, Cheddar cheese, flour, baking powder, margarine, green onions and jalapeno peppers.
- Spread mixture evenly into the baking dish. Bake in the preheated oven 30 to 35 minutes, or until lightly browned. Cool, cut into 1 inch squares and serve.
Nutrition Facts : Calories 97.7 calories, Carbohydrate 5.5 g, Cholesterol 36.2 mg, Fat 6.5 g, Fiber 0.2 g, Protein 4.5 g, SaturatedFat 3 g, Sodium 115.5 mg, Sugar 1.3 g
JALAPENO COCKTAIL SQUARES
These are not too spicy, just enough to give them a little zip. This recipe is easily doubled: just use a 9x13 inch pan.
Provided by SMATTERCHU
Categories Appetizers and Snacks Spicy
Time 50m
Yield 24
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sprinkle chopped chile peppers in a well greased 9x9 inch square baking dish. Cover with cheese, then pour beaten eggs over all.
- Bake in the preheated oven for 30 minutes or until firm. Remove from oven, and cool completely. Cut into 1/2x1 inch squares. Stick a toothpick into each square, and place on a large serving plate.
Nutrition Facts : Calories 94.1 calories, Carbohydrate 0.4 g, Cholesterol 66.3 mg, Fat 7.5 g, Protein 6.3 g, SaturatedFat 4.4 g, Sodium 134.5 mg, Sugar 0.2 g
MEXICAN JALEPENO SQUARES
Prepared by Cindy Swafford of The Villages, FL on 8/21/2013 The name makes these sound hot but they are not!!
Provided by ann wilson
Categories Cheese Appetizers
Time 50m
Number Of Ingredients 3
Steps:
- 1. Grease a 9x9 glass dish. Spread chilles on the bottom.
- 2. Mix beaten eggs and cheese and spread on the chilles
- 3. Bake for 30-45 minutes or until golden brown. Cool slightly and allow to set.
- 4. Cut into squares. Can be served warm or cold.
MEXICAN SLAW WITH CILANTRO AND LIME
Mexican Slaw with jalapeño and lime- perfect for tacos or a vegan side to your Mexican Feast. Fast and easy and Vegan!
Provided by Sylvia Fountaine | Feasting at Home
Categories salad
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Shred the cabbage by very thinly slicing or use a mandolin. If making an extra-large batch using your food processor with grater attachment is a good option. See notes for adding other veggies.
- Add the cilantro, onion (see note), jalapeno, lime zest and lime juice, olive oil, salt, cumin, coriander and pepper.
- Toss well. Taste and adjust salt and lime to your liking. Add extra jalapeno if you like.
- Keep in the fridge until ready to serve.
Nutrition Facts : Calories 108 calories, Sugar 5.2 g, Sodium 189.3 mg, Fat 7.4 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 11.6 g, Fiber 3.1 g, Protein 2.1 g, Cholesterol 0 mg
TEXAS JALAPENO CHEESE SQUARES
Make and share this Texas Jalapeno Cheese Squares recipe from Food.com.
Provided by NELady
Categories Cheese
Time 40m
Yield 64 squares, 12-24 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients and blend thoroughly. Spread mixture in an 8-inch pan. Bake at 350* for 30 minutes. Cut into 1-inch squares and serve hot.
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- In a large salad bowl, combine the spring mix, chopped romaine, cauliflower, cabbage, cherry tomatoes, cucumber, onion, feta cheese, and toasted pepitas. Gently toss, then set aside.
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- Blend all ingredients until smooth, adding a tablespoon of water if necessary to get the blender going. Add a few ice cubes to the blender to chill it (or use frozen bananas or pineapple).
EASY JALAPENO SAUCE (FOR DIPPING, OR DRIZZLING) [FRESH ...
From robustrecipes.com
Cuisine Gluten FreeTotal Time 2 hrs 10 minsCategory AppetizerCalories 135 per serving
- Slice the stem end of you jalapenos off discard, slice the jalapenos in half. At this point you can remove all, or some of the seeds and membrane from the jalapenos, or keep them in. This is where the spice lives. Since jalapenos can vary quite a bit in how spicy they are here is my suggestion: remove the seeds and membrane, but reserve them. Proceed with making the sauce, taste, and add the seeds and membrane into the sauce to increase the heat, as you like it. This way you don’t end up with a super spicy sauce if you don’t want it. At this time, also remove the stem end, and slice the poblanos in half, removing their seeds, discard the seeds. Peel the garlic cloves, you can leave them whole.
- Transfer all of the ingredients (except for the jalapeno seeds, if you want to wait to see how spicy your sauce is) to a blender. Blend on high, scraping down sides as needed. The sauce should be mostly smooth and creamy. Taste and adjust seasoning as needed, or add those jalapeno seeds in to make the sauce more spicy. Also, at this time add the agave nectar if you need to round out the acidify of the lime juice a little – it’s not so much that it will make the sauce sweet.
- You can use the jalapeno sauce immediately if you’re in a rush, but it is best if it’s chilled for at least 2 hours. This is especially nice when you are serving it as a dip with tortillas. It’s less important to chill the sauce if you are drizzling it over an entrée.
- There are so many ways you can use this jalapeno sauce. We really love it as a dip with tortilla chips for an appetizer, or a side dish. However, I know it would be delicious as a sauce drizzled on almost any Mexican dishes: tacos, enchiladas, quesadillas, burritos etc. I also think it would be good on eggs and chicken. There are so many possibilities! (See links to recipe ideas in the post above).
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- Preheat the oven to 375. Lightly grease a 9 or 10 inch cake pan or cast iron skillet, and set aside. Whisk together the cornmeal, flour, sugar, baking powder, and salt in a medium bowl.
- Make a well in the center and add the oil, beaten eggs and milk. Whisk together until just moistened and no dry spots remain. Fold in the chopped jalapeños and cheddar cheese.
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