South Of The Border Jalapeno Cornbread Recipes

20 CREATIVE WAYS TO USE JALAPENOS

Steps:

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

SOUTH OF THE BORDER CHICKEN SOUP

Steps:

• Heat oil in large stock pot; add tortilla strips and fry, stirring until golden. Once golden remove tortillas and place on paper towel, lined plate. Try absorbing as much oil as possible.
• Place onion and bell pepper into stock pot, over medium heat, and cook until soft.
• Add garlic, stir in flour and gradually stir in chicken broth.
• Add cooked chicken, frozen vegetables and chili powder and cook until thickened.
• Sprinkle with tortilla strips before serving.

S.O.B. (SOUTH OF THE BORDER) CASSEROLE

Steps:

• Bring a small saucepan of lightly salted water to a boil. Add macaroni and cook until almost tender, about 6 minutes. Drain and set aside.
• Crumble the turkey in a large skillet set over medium heat. Cook and stir until evenly brown; drain. Add onion to browned turkey meat and cook until onion is tender, about 5 minutes. Stir in tomatoes, gravy mix and chili powder until combined then mix in the corn and macaroni. Cover; reduce heat to low and simmer, for 10 minutes, stirring occasionally.
• Serve on a bed of tortilla chips topped with shredded lettuce and sour cream.

SOUTH OF THE BORDER JALAPENO CORNBREAD

Steps:

• In large bowl, stir together cornmeal, cheese, flour, salt and baking soda.
• Whisk eggs, corn, buttermilk, oil and pepper; stir into dry mixture just until combined. Add jalepenos.
• Pour into greased 8 inch square pan or preheated cast iron skillet. Smooth top.
• Bake at 400 degrees for 35 to 40 minutes or until golden brown and tester inserted in middle comes out clean.

SOUTH OF THE BORDER CORNBREAD PUDDING

Steps:

• 1. Pre-heat oven to 350 deg. Coat a 9" x 13" baking pan with Pam.
• 2. Grill the peppers until chared on all sides. Put in a non-reactive bowl, cover and let sweat for 30 minutes. Skin and seed, and coarsely chop.
• 3. Mix together the first 3 ingredients in a small bowl
• 4. Combine the next 7 ingredients in a large bowl and gradually stir in the wet ingredients. Add in the corn, beans, chilies, peppers and cheese and combine all ingredients.
• 5. Pour into greased baking dish, and bake for 35 minutes. Remove from oven, place the sliced peppers on top and return to the oven for 10 minutes or until slightly firm in the middle.
• 6. Remove from the oven and cool slightly. Cut into squares or scoop out and serve warm, garnish with a dollop of Mexican crema or the sour cream.