Jalapeno Spinach Casserole Recipes

JALAPENO SPINACH CASSEROLE

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 !

CHICKEN JALAPENO POPPER CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• Place the chicken breasts on one half of a baking sheet, drizzle with 2 tablespoons of the olive oil and season with the chili powder, cumin and some salt and pepper. Place the jalapeno peppers on the other half of the same baking sheet. Drizzle them with the remaining 2 tablespoons olive oil.
• On a second baking sheet, lay the bacon slices out in a single layer. Put both baking sheets into the oven and bake until the chicken is cooked through and the bacon is crispy, about 25 minutes.
• Meanwhile, mix the cream cheese, Cheddar, sour cream, chicken stock and paprika together in a mixing bowl.
• Transfer the bacon and chicken to a cutting board. Dice the chicken and chop the bacon. Add all of the diced chicken to the cream cheese mixture along with half of the chopped bacon. Stir together until well mixed.
• Transfer half of the chicken mixture to an 8-inch square casserole dish. Arrange half of the roasted jalapenos on top of the chicken mixture. Top with the remaining chicken mixture followed by the rest of the roasted jalapenos.
• In a separate bowl, mix together the fried jalapenos, breadcrumbs and the remaining bacon. Toss with the melted butter until evenly mixed. Sprinkle the top of the casserole with the breadcrumb mixture. Bake until bubbly and golden, 25 to 27 minutes.

SPINACH MADELEINE

Steps:

• Cook spinach according to directions on package. Drain and reserve liquid. Melt butter in a saucepan over low heat. Add flour, stirring until blended and smooth, but not brown. Add onion and cook until soft but not brown. Add evaporated milk and reserved spinach liquid slowly, stirring constantly to avoid lumps. Cook until smooth and thick; continue stirring. Add the cheese, Worcestershire, black pepper, celery salt, garlic salt, red pepper, and salt, to taste. Stir until melted. Combine with cooked spinach. This may be served immediately or put into a casserole and topped with buttered bread crumbs. This flavor is improved if the latter is done and kept in the refrigerator overnight. This may also be frozen.

LAURIE COLWIN'S CREAMED SPINACH WITH JALAPEñO PEPPERS

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.

JALAPENO CHICKEN CASSEROLE

Steps:

• Cook chicken breasts until done.
• In a large skillet saute onions in margarine.
• Drain spinach by using several paper towels to squeeze all water out of spinach.
• Add spinach, jalapenos, sour cream, chicken soup, salt, and ground cumin to onions and mix well.
• In a greased 9x13 inch baking dish, layer half of tortilla chips, half of chicken, half spinach soup mixture, and 1/2 cheese.
• Repeat layers again , but without the cheese.
• Bake covered at 350 degrees for 40 minutes.
• Uncover and sprinkle remaining cheese over top and return to oven for 4 minutes or until the cheese melts.

JALAPEÑO SPINACH

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.

SPINACH ALFREDO CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch square pan.
• Heat butter, cream cheese, 1/3 cup Parmesan cheese, garlic powder, onion powder, and white pepper in a large saucepan over medium heat. Continue stirring until smooth. Stir in the celery soup, cream, and spinach. Pour spinach mixture into the prepared pan. Top with the French fried onions, bread crumbs, and remaining 1/4 cup of Parmesan cheese.
• Bake in the preheated oven until bubbly and heated through, about 30 minutes.