Cream Of Jalapeno Soup Recipes Recipe For Stuffed

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CREAM OF JALAPENO SOUP



Cream of Jalapeno Soup image

This is a simple cream soup base livened up with onion, carrot, bell and jalapeno peppers and topped with cheese. Very yummy and you can control the heat, if you like by reducing the amount of jalapeno. This amount we find nicely spicy but not hot. It presents beautifully with the flecks of orange and green against the cream soup base. I know it's not in any way a low fat recipe but in this case, it's worth every fat gram. The recipe came from Chef Sean Berry at the Guadalupe River Club in Kerrville, Texas, according to the October 1985 edition of Bon Appetit magazine.

Provided by Marysdottir

Categories     Tex Mex

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

3 tablespoons butter
3 tablespoons all-purpose flour
3 cups chicken stock
2 cups whipping cream
2 tablespoons butter
1 large onion, minced
1 large carrot, peeled and finely diced
1 large green bell pepper, seeded and finely chopped
3 jalapeno chilies, seeded and finely minced
1 cup grated swiss cheese
1 cup grated cheddar cheese
salt

Steps:

  • Melt 3 tablespoons butter in heavy pan over low heat. Add flour and stir 3 minutes. Mix in stock and cream.
  • Increase heat and bring to a boil stirring constantly. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes.
  • Meanwhile, melt 2 tablespoons butter in a heavy skillet over low heat. Add onion, carrot and green pepper. Cook until soft, stirring occasionally, about 8 minutes. Mix in jalapenos.
  • Add both cheeses to cream mixture and stir until melted. Mix in vegetables. Season with salt to taste and serve.

Nutrition Facts : Calories 442.2, Fat 38.9, SaturatedFat 24, Cholesterol 130.6, Sodium 324.7, Carbohydrate 13.2, Fiber 1.2, Sugar 4.3, Protein 11.8

JALAPENO SOUP



Jalapeno Soup image

Serve topped with sour cream and green onion!

Provided by Sara

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 35m

Yield 6

Number Of Ingredients 6

6 cups chicken broth
2 cups chopped celery
2 cups chopped onion
1 teaspoon garlic salt
2 pounds cubed Cheddar cheese
1 cup diced jalapeno chile pepper

Steps:

  • Place broth, celery, onion and garlic salt in a large saucepan over high heat, and cook until mixture thickens, 10 minutes.
  • Remove from heat, stir in cheese, and puree in a food processor or with an immersion blender until smooth. Return to pot.
  • Stir in jalapenos and heat through. Serve.

Nutrition Facts : Calories 644.1 calories, Carbohydrate 9.6 g, Cholesterol 158.9 mg, Fat 50.4 g, Fiber 1.7 g, Protein 38.9 g, SaturatedFat 32 g, Sodium 1272.7 mg, Sugar 4.6 g

EASY CHEESE-STUFFED JALAPENOS



Easy Cheese-Stuffed Jalapenos image

A few years ago, I saw a man in the grocery store buying a big bag of jalapeno peppers. I asked him what he intended to do with them, and right there in the store he gave me this fabulous recipe for stuffed jalapenos! -Janice Montiverdi, Sugar Land, Texas

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 4 dozen.

Number Of Ingredients 5

24 medium fresh jalapeno peppers
1 package (8 ounces) cream cheese, softened
3 cups finely shredded cheddar cheese
1-1/2 teaspoons Worcestershire sauce
4 bacon strips, cooked and crumbled

Steps:

  • Preheat oven to 400°. Cut jalapenos in half lengthwise; remove seeds and membranes. In a large saucepan, boil peppers in water for 5-10 minutes (the longer you boil the peppers, the milder they become). Drain and rinse in cold water; set aside., In a small bowl, beat the cream cheese, cheddar cheese and Worcestershire sauce until smooth. Spoon 2 teaspoonfuls into each jalapeno; sprinkle with bacon. Arrange on greased baking sheets. Bake until filling is warmed, 3-5 minutes.

Nutrition Facts : Calories 141 calories, Fat 12g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 200mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.

STUFFED JALAPENOS III



Stuffed Jalapenos III image

These are fabulous and easy. I am asked to make them over and over again. The combo of cream cheese and bacon is wonderful!

Provided by TIFFANY WEAVER

Categories     Appetizers and Snacks     Vegetable     Jalapeno Popper Recipes

Time 1h5m

Yield 12

Number Of Ingredients 3

12 fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) package whipped cream cheese
12 slices bacon, cut in half

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Stuff each jalapeno half with whipped cream cheese. Wrap a half slice of bacon around each stuffed jalapeno half.
  • Arrange wrapped jalapeno halves in a single layer on a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.

Nutrition Facts : Calories 185.8 calories, Carbohydrate 1.9 g, Cholesterol 36.8 mg, Fat 18 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 7.3 g, Sodium 313.4 mg, Sugar 1.3 g

CREAM OF JALAPEñO SOUP



Cream of Jalapeño Soup image

Very tasty. For a richer soup, use the heavy cream and serve small portions. To make vegetarian, just sub veggie broth for chicken stock.

Provided by Carianne

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons unsalted butter
4 jalapenos, seeded and finely chopped
1 large red onion, finely chopped
4 garlic cloves, minced
2 large ripe tomatoes, cored and chopped
1 ripe avocado
2 cups half-and-half (or heavy cream if you prefer)
1 cup chicken stock
fresh cilantro
salt and pepper
1 cup grated sharp cheddar cheese

Steps:

  • Melt butter in large saucepan and sauté jalapeños, onion, and garlic for 8- 9 minutes.
  • Stir in tomatoes and cook for another 7 minutes (should be saucy).
  • Scoop avocado flesh into a small bowl and break it up coarsely with a fork.
  • Add to veggies, heat briefly, then stir in half& half (or cream), chicken stock, cilantro, salt, and pepper.
  • Simmer for 5 minutes, stirring occasionally.
  • Do not boil!
  • Remove from heat and stir in cheese.
  • Adjust salt and pepper as needed.

Nutrition Facts : Calories 464.9, Fat 37.4, SaturatedFat 19.6, Cholesterol 91.5, Sodium 321.5, Carbohydrate 21.1, Fiber 5.4, Sugar 6.1, Protein 14.7

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