Jalapenopancakes Recipes
JALAPENO PANCAKES
Appetizer or side dish, cheese and jalapenos add a twist to these bite-size pancakes made from a mix.
Provided by papergoddess
Categories Grains
Time 15m
Yield 30 pancakes
Number Of Ingredients 5
Steps:
- In a bowl, combine pancake mix and water; mix well.
- Stir in cheese and peppers.
- Pour batter by heaping tablespoonfuls onto a hot greased griddle.
- Turn when bubbles form on top of pancakes.
- Cook until second side is golden brown.
- Serve warm with Ranch dressing or salsa.
JALAPENO-CORNMEAL PANCAKES
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 32
Steps:
- Prepare the toppings: Fry the bacon in a medium nonstick skillet until crisp. Meanwhile, make the syrup: Heat the marmalade, 1/3 cup orange juice, the scallions and jalapeno in a small saucepan over low heat. Add more orange juice if the syrup is too thick. Keep warm.
- Prepare the pancakes: Whisk the cornmeal, flour, baking powder, salt and sugar in a large bowl. Stir in the egg, milk and canola oil until just combined. (The batter will be thin.) Fold in the diced jalapeno, parmesan and scallions.
- Heat a griddle or large skillet over medium heat and lightly oil it. Ladle 2 to 3 tablespoons batter onto the griddle for each pancake; cook until the tops are bubbly, then flip and cook until golden on the bottom.
- Stack the pancakes on 4 plates. Top each stack with 2 strips of bacon and drizzle with the orange syrup.
- Prepare the toppings: Fry the bacon in a medium nonstick skillet until crisp. Meanwhile, make the syrup: Heat the marmalade, 1/3 cup orange juice, the scallions and jalapeno in a small saucepan over low heat. Add more orange juice if the syrup is too thick. Keep warm.
- Prepare the pancakes: Whisk the cornmeal, flour, baking powder, salt and sugar in a large bowl. Stir in the egg, milk and canola oil until just combined. (The batter will be thin.) Fold in the diced jalapeno, parmesan and scallions.
- Heat a griddle or large skillet over medium heat and lightly oil it. Ladle 2 to 3 tablespoons batter onto the griddle for each pancake; cook until the tops are bubbly, then flip and cook until golden on the bottom.
- Stack the pancakes on 4 plates. Top each stack with 2 strips of bacon and drizzle with the orange syrup.
JALAPENO APPETIZER PANCAKES
Jalapeno peppers and mozzarella cheese give a tasty twist to these bite-size pancakes made from a mix. "My grandchildren love them as a side dish or appetizer with ranch dressing for dipping," says Lorraine Watson from Malta, Montana.
Provided by Taste of Home
Time 25m
Yield about 2-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, combine pancake mix and water. Stir in cheese and peppers. Pour batter by heaping tablespoonfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve warm with dressing or salsa.
Nutrition Facts : Calories 144 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 405mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.
JALAPEñO POPPERS
There are many delicious versions of jalapeño poppers: Some are breaded and deep-fried, others use two kinds of cheese, and another, called armadillo eggs, calls for enrobing the cheese-stuffed peppers with ground meat and bacon. These easy-baked poppers are filled with tangy cream cheese - brightened with scallions, cilantro, garlic and lime zest - then wrapped with bacon for looks, salt and crunch. For a vegetarian variation, sprinkle the stuffed jalapeños with finely crumbled tortilla chips before baking to complement the crisp-tender chiles and the molten-cheese filling.
Provided by Alexa Weibel
Categories snack, finger foods, appetizer
Time 1h
Yield 24 poppers
Number Of Ingredients 8
Steps:
- Heat the oven to 400 degrees. Line a large baking sheet with aluminum foil, then top with a wire rack.
- Halve jalapeños lengthwise. (Do your best to halve them through their stems for added visual appeal.) Using the tip of a small spoon, scoop out and discard the seeds. Set the halved jalapeños aside.
- In a medium bowl, stir together the cream cheese, cilantro, scallions, garlic and lime zest, if using; season generously with salt and pepper.
- Season the inside of each halved jalapeño with salt and pepper, then fill each with about 2 teaspoons of the cream cheese mixture. (Fill until there's a slight dome on top.) Wrap each stuffed jalapeño with 1 piece of bacon, setting one tip of bacon on top of the cream cheese filling, then wrapping the bacon under and over the popper at an angle, so the bacon covers the filling on top in two layers. (The bacon will shrink as it cooks, so you want to make sure the top of the popper is well covered.) Arrange poppers evenly on the wire rack, nestling each popper between two parallel wires to keep it upright so the cream cheese doesn't spill during baking.
- Transfer to the oven, and bake until bacon is cooked through, about 25 minutes. Broil on the rack closest to the broiler until crisp, about 2 minutes. Let cool for 5 minutes, then serve warm.
SPICY CHOCOLATE JALAPENO CAKE
Here's chocolate cake with a difference! This isn't a dare - jalapenos work absolutely beautifully with chocolate... And it's not as far fetched as you might think as Mayas used chili with cocoa thousands of years ago. (The amount of baking soda/powder has been changed to 2 based on the reviews.)
Provided by kolibri
Categories Dessert
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F Grease two 9 inch round baking pan.
- Beat sugar, butter and vanilla in large mixer bowl. Add eggs, beat for a minute. Beat in the melted chocolate. Combine flour, cinnamon, baking soda and salt, then beat into chocolate mixture alternatively with the milk. Stir in jalapenos and pour into pans.
- Bake for 30-35 minutes, or until a wooden pick inserted in the middle comes out clean. Cool in pans for for 20 minutes, then invert into wire racks to cool completely.
- For the frosting, beat sugar, milk, butter, cocoa, vanilla and salt in a small bowl until mixture is smooth. Frost the cake and decorate the side with almonds.
Nutrition Facts : Calories 741.1, Fat 38.1, SaturatedFat 19.4, Cholesterol 129, Sodium 629.8, Carbohydrate 95.9, Fiber 3.9, Sugar 70.5, Protein 9.6
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