Jalapenospinachcasserole Recipes

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CREAMED SPINACH WITH JALAPENOS



Creamed Spinach With Jalapenos image

I made this last night and my husband said "WOW"! Not the reaction I expected from a spinach dish. We had left-overs today - still a "WOW". Use the jalapenos to your personal taste. If you're worried about the heat, seed and deveine them.

Provided by CaribbeanQueen

Categories     Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

1 (10 ounce) package frozen spinach
1/4 cup butter, divided
1/4 cup breadcrumbs
1 tablespoon flour
3 tablespoons onions, finely minced
1 garlic clove, pressed
1/4 cup evaporated milk
2/3 cup monterey jack pepper cheese, shredded
1 -3 jalapeno pepper, minced
1/2 teaspoon celery salt
fresh ground black pepper, to taste

Steps:

  • Preheat oven to 300 degrees. Butter a small casserole dish.
  • Place the spinach in a microwave-safe bowl, and cook in the microwave 5 minutes on High, until heated through. Drain well, reserving 1/2 cup liquid.
  • Melt 2 T. butter in small saucepan over medium heat, and stir in the bread crumbs until well coated. Remove from heat, and set aside.
  • Melt remaining 2 T. butter in a medium saucepan over medium heat. Stir in flour. Mix in onion and garlic, and cook 1 minute. Gradually stir in reserved spinach liquid, evaporated milk, cheese, and jalapeno. Season with celery salt and pepper. Mix in the spinach. Transfer to the prepared casserole dish, and top with bread crumbs.
  • Bake 45 minutes in the preheated oven, until bubbly and golden browned.

Nutrition Facts : Calories 256.4, Fat 19.4, SaturatedFat 11.9, Cholesterol 51.8, Sodium 307, Carbohydrate 12.7, Fiber 3, Sugar 1.7, Protein 10.2

CHICKEN JALAPENO POPPER CASSEROLE



Chicken Jalapeno Popper Casserole image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 15

Three 6-ounce boneless skinless chicken breasts
4 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
6 jalapeno peppers, stemmed, halved and seeded
6 slices thick-cut bacon
8 ounces cream cheese, at room temperature
1 cup grated Cheddar cheese
1/2 cup sour cream
1/4 cup chicken stock
1 teaspoon sweet paprika
1/2 cup fried jalapenos, such as French's Crispy Jalapenos
1/2 cup panko breadcrumbs
2 tablespoons salted butter, melted

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.

JALAPENO SPINACH CASSEROLE



Jalapeno Spinach Casserole image

a quick and tasty addition to any meal...simple ingredients...quick to prepare and adds plenty of color to the table !! this is one of tried and true dishes....

Provided by pigbbq

Categories     Vegetable

Time 40m

Yield 1 casserole, 4-6 serving(s)

Number Of Ingredients 9

3 tablespoons butter or 3 tablespoons margarine
5 ounces mushrooms
1 small onion, chiopped
2 teaspoons garlic powder
3 tablespoons minced pickled jalapeno peppers
1 1/4 cups jalapeno juice
5 ounces shredded cheddar cheese
1/2 cup breadcrumbs
1 lb fresh spinach

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 !

Nutrition Facts : Calories 320.1, Fat 21.7, SaturatedFat 13.2, Cholesterol 60.1, Sodium 574.9, Carbohydrate 18.5, Fiber 4, Sugar 3.3, Protein 15.5

JALAPENO CHICKEN CASSEROLE



Jalapeno Chicken Casserole image

Instead of using jalapenos, you can substitute 1 (7 ounce) can chopped green chilies. It won't be as hot. You can also substitute turkey for the chicken.

Provided by weekend cooker

Categories     Chicken Breast

Time 1h

Yield 4-6 dishes, 4-6 serving(s)

Number Of Ingredients 12

1 onion, chopped
1 bunch fresh green onion, chopped
2 tablespoons margarine
1 (10 ounce) package frozen spinach, thawed and drained
6 jalapenos, seeded, and chopped
1 (8 ounce) sour cream
2 (10 ounce) cans cream of chicken soup, undiluted
1/2 teaspoon salt
1 teaspoon ground cumin
1 (12 ounce) package nacho cheese flavored tortilla chips, slightly crushed
4 -5 cups cooked chicken breasts
1 (8 ounce) package shredded Mexican blend cheese

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.

Nutrition Facts : Calories 1270.6, Fat 76.5, SaturatedFat 27.8, Cholesterol 219.7, Sodium 2731.1, Carbohydrate 76.8, Fiber 8.1, Sugar 12, Protein 69.5

KETO JALAPENO POPPER CHICKEN CASSEROLE



Keto Jalapeno Popper Chicken Casserole image

This keto jalapeno popper casserole is so good! Spicy, but oh so yummy!

Provided by Jane Kazaryan

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Cheesy

Time 50m

Yield 8

Number Of Ingredients 8

cooking spray
8 slices bacon, or to taste
1 cup shredded sharp Cheddar cheese
1 (4 ounce) can diced jalapenos (such as Ortega®)
½ cup sour cream
½ cup mayonnaise
1 pinch garlic salt, or to taste
2 pounds shredded cooked chicken

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
  • Mix 1/2 of the bacon crumbles with 1/2 of the Cheddar cheese, jalapenos, sour cream, mayonnaise, and garlic salt. Add chicken and mix well. Pour mixture into the prepared casserole dish and spread evenly. Top with remaining bacon and cheese.
  • Bake in the preheated oven until cheese is melted and casserole is heated through, about 30 minutes.

Nutrition Facts : Calories 501 calories, Carbohydrate 2.1 g, Cholesterol 128.2 mg, Fat 37.9 g, Fiber 0.4 g, Protein 36.4 g, SaturatedFat 12.4 g, Sodium 754.8 mg, Sugar 0.6 g

LAURIE COLWIN'S CREAMED SPINACH WITH JALAPEñO PEPPERS



Laurie Colwin's Creamed Spinach With Jalapeño Peppers image

This recipe is from the celebrated food writer Laurie Colwin, and in some ways it is quintessentially hers. There's the delicious richness of the dish, its unfussiness and nostalgic value. There is the constant awareness of the plight of the busy home cook, those who would just as soon use a package of frozen spinach if the results are just as good as if you washed and chopped an untold number of bunches of fresh spinach yourself. And there is a twist: the jalapeños, which are a preventative measure against the gloppy blandness of steakhouse creamed spinach, adding sharpness to the dish but not too much heat. You can use either fresh or pickled jalapeños here - the latter add nice zing - and panko bread crumbs are a good substitution for fresh if you don't have them (or a few pieces of stale bread) in the pantry. (The New York Times)

Provided by The New York Times

Categories     easy, weekday, casseroles, dips and spreads, side dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 11

2 10-ounce packages whole-leaf frozen spinach (do not thaw)
4 tablespoons butter, additional for buttering pan
2 tablespoons all-purpose flour
2 tablespoons chopped onion
1 clove garlic, minced
1/2 cup evaporated milk
Black pepper
3/4 teaspoon celery salt
6 ounces Monterey Jack cheese, cut into cubes
1 pickled or fresh jalapeño pepper, chopped, or more to taste
1/2 cup soft buttered bread crumbs (see note)

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.

Nutrition Facts : @context http, Calories 205, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 9 grams, Sodium 251 milligrams, Sugar 3 grams, TransFat 0 grams

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