JALAPENO POTATOES
Wonderful cheesy flavor with a slight kick from the jalapenos. The pimiento and jalapenos add a nice color contrast to the pale orange sauce. Use your discretion with the amount of jalapenos. You can also sub 1/8 to 1/4 cup chopped hot mixed peppers. It's best to use a waxy-type potato so they will keep their shape.
Provided by France C
Categories Side Dish Vegetables
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
- Bring a large pot of water to a boil; cook the potatoes in the boiling water until just tender, 15 to 18 minutes. Drain and allow to cool to the touch before peeling and slicing thin. Place the sliced potatoes in a large bowl.
- Pour the milk into a saucepan over medium heat; gradually whisk the flour, salt, pepper, and garlic powder into the warming milk until smooth. Continue heating and stirring until the liquid is boiling and thickened. Add the Cheddar cheese and jalapeno peppers; cook and stir until the cheese is completely melted. Pour the sauce over the potatoes. Scatter the pimentos over the mixture; pour into the prepared dish.
- Bake until the potatoes are completely tender, about 30 minutes.
Nutrition Facts : Calories 249.7 calories, Carbohydrate 34.2 g, Cholesterol 26.3 mg, Fat 8.2 g, Fiber 3.1 g, Protein 10.5 g, SaturatedFat 5.1 g, Sodium 856.4 mg, Sugar 5.7 g
JALAPENO PESTO
A delicious, spicy take on your original Italian pesto.
Provided by curiouschef
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 10m
Yield 14
Number Of Ingredients 7
Steps:
- Pulse walnuts and garlic in a food processor until finely chopped. Add basil, Parmigiano-Reggiano cheese, and jalapeno pepper; process until combined. Stream olive oil into basil mixture while food processor is still running until consistency is smooth. Season with salt and black pepper.
Nutrition Facts : Calories 125.7 calories, Carbohydrate 0.8 g, Cholesterol 3.8 mg, Fat 13 g, Fiber 0.3 g, Protein 2.2 g, SaturatedFat 2.3 g, Sodium 66.1 mg, Sugar 0.1 g
GRILLED POTATO SALAD WITH PARSLEY PESTO
Provided by Aaron McCargo Jr.
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the grill to medium.
- In a large saucepan, add the potatoes and cover with water. Salt the water and bring to a boil over medium heat. Cook until slightly tender; about 15 to 20 minutes. Remove the potatoes from the water to a bowl and let cool. Season with 3 tablespoons of olive oil, 1 tablespoon of salt and 1 tablespoon of pepper. Arrange on the preheated grill and mark for 1 to 2 minutes on each side. Remove to a serving bowl and reserve.
- In a small saute pan, toast the pine nuts over medium heat until lightly browned. Remove from the heat and set aside. Cook's Note: No need to oil the pan; pine nuts are coated with oil already.
- Add the parsley, oregano, lemon juice, garlic, capers, 1 teaspoon of both salt and pepper, 3 tablespoons olive oil, and the pine nuts to a food processor. Pulse until the mixture forms a smooth paste. Add to the potatoes and toss to coat well. Serve at room temperature or cold.
CLASSIC SPANISH TORTILLA WITH ROASTED JALAPENO PESTO
Spanish tortillas (or frittatas, depending upon your country of influence) are a godsend for brunch entertaining. A classic egg dish every bit as delicious and satisfying as an omelet, a tortilla takes far less time to prepare than individual omelets ever could -- you simply whisk everything up in a bowl, transfer to a nonstick or really well-seasoned cast-iron pan, and bake until puffy. You also benefit from a bit of wiggle room with timing, as tortillas, a version of which is on the menu of nearly every tapas spot in Spain, are traditionally served at room temperature. I used to serve this tortilla adorned with kicked-up parsley-based pesto at my restaurant Bolo many years ago, and now I serve it on tortillas in my home kitchens, as well as on fish tacos, grilled pork, scrambled eggs, and even homemade pizza.
Provided by Bobby Flay
Categories main-dish
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the Roasted Jalapeño Pesto: Preheat the oven to 400 degrees F.
- In a medium bowl, toss the jalapenos with a few teaspoons of canola oil and season with salt and pepper. Spread them on a baking sheet in an even layer and roast until golden brown and charred, turning once, about 18 minutes. Return the jalapenos to the bowl, cover with plastic wrap, and let steam for 15 minutes. Peel and seed the jalapenos (discard the skin and seeds) and transfer to a food processor.
- Add the parsley, pine nuts, and garlic to the food processor and pulse to coarsely chop. With the motor running, add the olive oil through the feed tube and process until smooth. Scrape into a bowl, fold in the cheese, and season with salt and pepper. The pesto can be stored in the refrigerator, tightly covered, for up to 2 days.
- For the Classic Spanish Tortilla: Heat 1/2 cup of the oil in a 10-inch nonstick or well-seasoned cast-iron pan over medium heat until it begins to shimmer. Add half the potatoes and one-third of the thyme and season with salt and pepper. Cook, stirring occasionally and adjusting the heat if needed, so that they do not brown, until the potatoes are tender when pierced with a paring knife, about 8 minutes. Remove the potatoes with a slotted spoon and transfer them to a colander set over a bowl. Add the remaining 1/2 cup oil to the pan and heat until it begins to shimmer. Add the remaining potatoes and one-third more of the thyme, season with salt and pepper, and cook as you did the first batch. Transfer the second batch of potatoes to the colander with the first and set aside.
- Pour all but 2 tablespoons of the oil from the pan into a heatproof measuring cup and set aside. Heat the oil remaining in the pan over medium heat until it begins to shimmer. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the remaining thyme and season with salt and pepper.
- Preheat the broiler.
- Whisk together the eggs in a large bowl until lightly frothy and evenly colored, about 2 minutes. Fold the potatoes and onions into the eggs until evenly combined. In the pan you used to cook the potatoes, heat 2 tablespoons of the reserved oil over medium heat until it begins to shimmer. Add the egg mixture to the pan, making sure the potatoes and onions are evenly distributed. As soon as the edges firm up, after a minute or so, reduce the heat to medium-low. Cook until the bottom is set and light golden brown, about 5 minutes. Transfer the pan to the oven and broil until the top is puffed and lightly golden brown, 3 to 5 minutes, depending on the strength of your broiler.
- Rub a spatula around the outside of the pan and along the bottom and slide the tortilla out onto a cutting board. Cut the tortilla into wedges and transfer to a plate. Let cool slightly.
- To serve: Drizzle the tortilla with pesto and serve warm (not hot) or at room temperature. Do not refrigerate.
JALAPEñO GRILLED PORK CHOPS
Juicy jalapeños offer discernible heat, but they have a higher purpose beyond that: They provide welcome freshness with their distinct vegetal flavor. When blitzed with aromatic cilantro stems and plenty of garlic, jalapeños transform into a punchy marinade that flavors and tenderizes pork chops gloriously, and tinges them a bright Reptar-Bar green, too. That brilliant color, evidence of the chlorophyll in the peppers and herbs, stays vibrant even after a fiery kiss on the grill.
Provided by Eric Kim
Categories dinner, steaks and chops, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the pork chops: In a food processor, blitz the jalapeños, garlic, cilantro stems, rice vinegar, olive oil, salt and sugar until smooth. Place the pork chops in a large bowl or resealable container and pour the marinade over them; turn the chops to evenly coat. Cover and refrigerate for at least 30 minutes and up to 24 hours.
- While the chops marinate, prepare a charcoal grill for direct high-heat cooking, or heat a gas grill to medium-high.
- Make the relish: In a small bowl, toss the jalapeño, red onion, rice vinegar, salt, sugar and 2 tablespoons water. Set aside to quick-pickle until ready to serve, or refrigerate for up to 24 hours.
- Carefully grease the grill grate: Use tongs to grip a wadded paper towel dipped in oil and then rub the grates with the oiled towel. With the marinade clinging to them, place the pork chops on the hot greased grate. Grill until the chops are charred at the edges and no longer pink in the middle, 2 to 3 minutes per side. The meat is ready to flip when it releases easily from the grates. (If using a gas grill, close the lid between flips.) Alternatively, cook the chops on the stovetop in batches. Heat a large skillet or grill pan over medium-high. Add enough oil to lightly coat the bottom of the pan, and heat until shimmering. Add the chops, with the marinade clinging to them, to the pan. Sear until browned and caramelized at the edges and no longer pink in the middle, 3 to 4 minutes per side. Discard any remaining marinade.
- Serve the chops with the relish and cilantro on top. If you'd like, serve rice alongside.
JALAPEñO POPPER GRILLED CHEESE
Comfort food goes a little bit wild with this hearty sandwich that's inspired by the spicy appetizer. Canned jalapeño chiles pair with cheddar and Neufchâtel for an updated version of a classic sandwich.
Provided by Stephanie Wise
Categories Lunch
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- In small bowl, stir together cream cheese and dressing mix until well blended. On 1 side of each bread slice, spread butter evenly. On unbuttered side of 2 slices, generously spread cream cheese mixture.
- On each cream cheese-topped bread slice, layer 1/4 cup jalapeños and 2 slices Cheddar cheese. Top with remaining bread slices, buttered side up.
- Heat large cast-iron or nonstick skillet over medium heat. Add sandwiches; cook about 5 to 7 minutes, turning once, until cheese is melted and bread is golden brown and crisp. To serve, cut each sandwich in half.
Nutrition Facts : ServingSize 1 Serving
More about "grilled potatoes with jalapeño pesto recipes"
JALAPEñO GRILLED CHEESE - LEMON TREE DWELLING
From lemontreedwelling.com
TOP 10 GRILLED POTATO RECIPES - THE SPRUCE EATS
From thespruceeats.com
BEST JALAPEñO POPPER GRILLED CHEESE - DELISH
From delish.com
GRILLED PESTO POTATOES RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
GRILLED JALAPEñO POTATO SALAD RECIPE - SERIOUS EATS
From seriouseats.com
4/5 (2)Category Side Dish, Salads, SidesCuisine AmericanTotal Time 1 hr 15 mins
JALAPEñO POPPER GRILLED CHEESE - SOMETHING ABOUT SANDWICHES
From somethingaboutsandwiches.com
GRILLED FILET WITH RED JALAPEñO PESTO RECIPE FROM H-E-B
From heb.com
GRILLED SALMON TACOS WITH JALAPEñO TARTAR SAUCE - THE DEFINED DISH
From thedefineddish.com
GRILLED JALAPENO POPPERS RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
GRILLED JALAPEñO POPPERS - THE GRILLING GUIDE
From thegrillingguide.com
TRENETTE WITH JALAPEñO PESTO RECIPE - FOOD NEWS
From foodnewsnews.com
GRILLED PUMPKIN STEAKS WITH BLACK BEANS AND JALAPEñO PESTO
From holajalapeno.com
JALAPEñO GARLIC CRISPY POTATOES - PATI JINICH
From patijinich.com
JALAPEñO MASHED POTATOES - RACHEL HOLLIS
From msrachelhollis.com
JALAPEñO-ROASTED POTATOES RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
JALAPENO POPPER POTATO SALAD - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
BOBBY FLAY'S GRILLED PORK CHOPS WITH JALAPEñO PESTO RECIPE
From foodnewsnews.com
JALAPEñO POPPER GRILLED CHEESE RECIPE - SERIOUS EATS
From seriouseats.com
JALAPENO PESTO RECIPE - PEPPER BOWL
From pepperbowl.com
GRILLED POTATO SALAD WITH SCALLION PESTO - THE ENDLESS MEAL®
From theendlessmeal.com
GRILLED JALAPEñO POTATO SALAD | FOOD CHANNEL
From foodchannel.com
POTATOES AU GRATIN WITH A CREAMY JALAPEñO SAUCE
From livingsweetmoments.com
JALAPEñO POPPER GRILLED CHEESE - DAMN DELICIOUS
From damndelicious.net
GRILLED POTATOES WITH JALAPEñO PESTO | GRILLED POTATOES, …
From pinterest.ca
BOBBY FLAY'S GRILLED PORK CHOPS WITH JALAPEñO PESTO RECIPE
From today.com
JALAPEñO POPPER GRILLED CHEESE SANDWICH - PEPPERSCALE
From pepperscale.com
GRILLED QUESADILLAS WITH SHRIMP AND JALAPEñO PESTO
From hotsauceblog.com
CILANTRO JALAPENO PESTO FISH (GRILLED) | SWEET PEAS & SAFFRON
From sweetpeasandsaffron.com
GRILLED POTATOES WITH JALAPEñOS | CHAR-GRILLER
From chargriller.com
GRILLED PUMPKIN STEAKS WITH BLACK BEANS AND JALAPEñO PESTO
From pinterest.com
GRILLED PORTOBELLO WITH PARSLEY & JALAPEñO PESTO - CUISINE D'ELI
From cuisinedeli.com
CILANTRO JALAPENO PESTO - BOWL OF DELICIOUS
From bowlofdelicious.com
PESTO AND JALAPENO RECIPES (61) - SUPERCOOK
From supercook.com
JALAPENO SCALLOPED POTATOES - THESTAYATHOMECHEF.COM
From thestayathomechef.com
JALAPEñO POPPER GRILLED CHEESE - SPEND WITH PENNIES
From spendwithpennies.com
GRILLED MASCARPONE AND ROASTED JALAPENO PISTACHIO PESTO CHEESE …
From bevcooks.com
SPICY JALAPENO PESTO AND HOW TO USE IT - MIA'S CUCINA
From miascucina.com
GRILLED PORK CHOPS WITH PEACHES, JALAPEñO AND HONEY
From cravingcalifornia.com
GRILLED POTATOES WITH JALAPEñO PESTO RECIPE LIST - SALEWHALE.CA
From salewhale.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love