Jalapeños Rellenos Recipes

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10 JALAPEñO RECIPES: PICKLED JALAPEñOS & MORE!



10 Jalapeño Recipes: Pickled Jalapeños & More! image

Add big flavor to your meals with these easy homemade pickled jalapeños! With only 10 minutes hands on time, they add a tangy kick to tacos and chili.

Provided by Sonja Overhiser

Categories     Essentials

Time 10m

Number Of Ingredients 8

5 to 6 medium jalapeño peppers
2 garlic cloves
1/2 cup white vinegar
1/2 cup water
1 tablespoon sugar
2 teaspoons kosher salt
1 tablespoon black peppercorns
1 bay leaf

Steps:

  • Wash a wide-mouth pint mason jar and and its lid in hot soapy water. Then rinse and let air dry.
  • Thinly slice the jalapeño peppers. Fill the jar with the slices.
  • Peel the garlic cloves, leaving them whole. In a small saucepan, combine the garlic, vinegar, water, sugar, kosher salt, peppercorns and bay leaf. Bring to a boil, stirring occasionally to dissolve the sugar and salt (this will take only a few minutes).
  • Once boiling, pour the brine into the jar (including the bay leaf). Tap the jar on the counter to release any air bubbles. Discard any remaining brine, or top off the jar with extra water if any peppers are exposed at the top.
  • Screw on the lid tightly and allow to cool to room temperature (about 1 hour). Eat immediately, or refrigerate until serving. Keeps up to 1 month refrigerated.

Nutrition Facts : Calories 5 calories, Sugar 0.8 g, Sodium 0.3 mg, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 1 g, Fiber 0.1 g, Protein 0.1 g, Cholesterol 0 mg

CHEESE AND BACON JALAPENO RELLENOS



Cheese and Bacon Jalapeno Rellenos image

Need a spicy, new starter? Our Cheese and Bacon Jalapeno Rellenos have an extra-creamy, extra exciting filling!

Provided by Kraft

Categories     Trusted Brands: Recipes and Tips     Kraft Natural Shredded Cheese

Time 30m

Yield 18

Number Of Ingredients 7

½ (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 cup KRAFT Mexican Style Shredded Four Cheese with a Touch of PHILADELPHIA
4 slices OSCAR MAYER Bacon, cooked, crumbled
2 tablespoons finely chopped onions
2 tablespoons chopped fresh cilantro
1 clove garlic, minced
18 jalapeno peppers, cut lengthwise in half, seeds and membranes removed

Steps:

  • Heat oven to 375 degrees F.
  • Combine all ingredients except peppers; spoon into peppers.
  • Place, filled-sides up, on baking sheet.
  • Bake 10 min. or until cheese is melted.

Nutrition Facts : Calories 49.4 calories, Carbohydrate 1.6 g, Cholesterol 13.4 mg, Fat 4.2 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 2.2 g, Sodium 85.6 mg, Sugar 0.5 g

JALAPENO RELLENOS



Jalapeno Rellenos image

Make and share this Jalapeno Rellenos recipe from Food.com.

Provided by Karen From Colorado

Categories     Cheese

Time 20m

Yield 12 Stuffed Jalapenos

Number Of Ingredients 5

12 pickled jalapeno peppers
1 (3 ounce) package cream cheese, softened
1/2 cup sharp cheddar cheese, shredded
1/4 cup sliced green onion
12 pimiento strips (optional)

Steps:

  • Rinse and drain jalapenos.
  • Slit lengthwise on one side.
  • Remove seeds and veins, leaving stem attached.
  • Beat cream cheese until fluffy.
  • Beat in cheddar cheese and green onion.
  • Stuff each pepper with part of the cheese mixture.
  • Arrange in a heatproof serving plate or baking sheet.
  • Bake in 350 degree oven for about 10 minutes or until cheese melts.
  • Top each pepper with a pimiento strip.

JALAPEñOS RELLENOS (STUFFED JALAPENOS)



Jalapeños Rellenos (Stuffed Jalapenos) image

Soledad Díaz of Oaxaca's El Topil restaurant serves these with mezcal. For those that LOVE hot peppers!! The heat is wonderful in this dish and the stuffing aids in cooling it down. Oh Yum! Posted for the Zaar World Tour 2005.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

8 jalapenos
1/4 lb queso fresco (fresh Mexican cheese)
1/2 cup cilantro, chopped
1/2 cup mint, chopped
1 small yellow onion, chopped

Steps:

  • Trim and discard stem ends of 8 jalapeño chiles (always wear rubber gloves when handling hot chiles). Scrape seeds and veins out of each chile with a thin-bladed knife.
  • Mash together queso fresco (fresh Mexican cheese), cilantro and mint leaves, and yellow onion. Stuff chiles with mixture, dividing it equally between them.
  • Sauté chiles in a lightly oiled nonstick skillet over medium-low heat, turning occasionally, until soft and all sides are browned, about 15 minutes.

CHILES RELLENOS JALAPENOS



Chiles Rellenos Jalapenos image

In some parts of Mexico, making chiles rellenos with jalapenos instead of the traditional poblano chiles would be downright scandalous. But in Tijuana, where Marcela Valladolid grew up, cooking traditions are meant to be broken. The city, just on the other side of the U.S. border, is a sort of culinary melting pot because it attracts people from all over Mexico. "We're a newer city, as opposed to Oaxaca or Puebla, which have very deeply rooted traditions and recipes," she says. "In Tijuana, we're allowed to play with our food."

Provided by Marcela Valladolid

Categories     appetizer

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 20

1/2 red onion, halved and thinly sliced
1/3 cup fresh lime juice (from about 5 limes)
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons dried oregano, crumbled
Salt
For the sauce:
2 tomatoes, cored
1/4 white onion
3 cloves garlic
1 tablespoon vegetable oil
For the jalapenos:
1 tablespoon vegetable oil, plus more for frying
16 jalapeno peppers
1 small red potato, diced
1 small carrot, diced
2 tablespoons finely diced white onion
1 clove garlic, minced
8 ounces ground beef
1/4 cup raisins
Salt and freshly ground pepper

Steps:

  • Make the pickled onion: Combine the red onion, lime juice, olive oil, oregano and 1/2 teaspoon salt in a small bowl. Let stand 30 minutes or up to 1 day; drain.
  • Meanwhile, make the sauce: Fill a medium pot with water and add the tomatoes, onion and garlic. Bring to a boil and turn off the heat; let cool. Drain the ingredients, then transfer to a blender and puree until smooth; season with salt. Heat the vegetable oil in a medium saucepan; add the tomato mixture and cook until slightly reduced, about 10 minutes. Set aside.
  • Prepare the jalapenos: Heat 1/2 inch vegetable oil in a large saute pan over medium-high heat until very hot. Fry the jalapenos until blistered, 3 to 4 minutes per side. Transfer to a paper towel-lined plate to drain, then place in a bowl and tightly cover with plastic wrap. Let steam about 15 minutes, then peel off the blistered skins using a paring knife or rub with a kitchen towel. Using a sharp small knife, cut a T in each jalapeno, starting at the top of the pepper and running almost to the bottom. Using a very small spoon or the tip of the knife, carefully remove the seeds and veins. Set the peppers aside.
  • Make the filling: Heat 1 tablespoon vegetable oil in a medium skillet. Add the potato and cook, stirring, until golden and crisp, about 10 minutes. Transfer to a plate using a slotted spoon. Add the carrot, onion and garlic to the skillet; cook, stirring, until fragrant, 5 minutes. Add the beef and cook, breaking up the meat, until it starts browning, about 5 minutes. Add the raisins and potato. Cook, stirring, until the meat is cooked through, about 10 more minutes. Season with salt and pepper.
  • Reheat the sauce, adding up to 1/2 cup water if it is too thick. Divide the beef mixture among the jalapenos. Top with the tomato sauce and pickled red onion.

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