Tex Mex Jalapenos Recipes

TEX-MEX JALAPENO CHEESE BALL

Tex-Mex Jalapeno Cheese Ball image

Cruising into potluck season, you might need a new cheese ball recipe. Fresh jalapeños, cilantro and red onions bring Tex-Mex flavor to the party.

Provided by My Food and Family

Categories Cheese Appetizers

Time 1h15m

Yield 16 servings, 2 Tbsp. each

Number Of Ingredients 7

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese
1/4 cup KRAFT Real Mayo
1/2 cup chopped red onions
1 fresh jalapeño pepper, seeded, minced
1/2 tsp. ground cumin
3/4 cup chopped fresh cilantro, divided

Steps:

Beat first 3 ingredients in medium bowl with mixer until blended.
Add onions, peppers, cumin and 1/4 cup cilantro; mix well. Shape into ball. Wrap in plastic wrap. Refrigerate 1 hour.
Roll in remaining cilantro until evenly coated.

Nutrition Facts : Calories 130, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g

TEX-MEX JALAPENOS

Tex-Mex Jalapenos image

Provided by Food Network Kitchen

Categories appetizer

Number Of Ingredients 0

Ingredients

Steps:

Halve 6 jalapenos lengthwise; remove the seeds. Combine 1/2 cup shredded cheddar cheese with 1/4 cup refried beans, 2 tablespoons cream cheese, 1 teaspoon chili powder and 1/4 teaspoon kosher salt; divide among the pepper halves. Press the filling in crushed tortilla chips and place chip-side up on a parchment-lined baking sheet. Bake at 425 degrees F until the filling is bubbling, about 12 minutes. Top with sour cream and cilantro.

CREAMY JALAPEñO SAUCE

Creamy Jalapeño Sauce image

Provided by Rhoda Boone

Categories Sauce Garlic Cinco de Mayo Jalapeño Cilantro

Yield Makes about 1 1/4 cups

Number Of Ingredients 6

Ingredients

5-6 jalapeños (depending on heat and personal preference), stemmed, seeded, coarsely chopped
4 garlic cloves, peeled
5 tablespoons fresh lime juice
1 teaspoon kosher salt
1/2 cup neutral vegetable oil (such as grapeseed)
3/4 cup (packed) fresh cilantro leaves with tender stems

Steps:

Pulse jalapeños, garlic, lime juice, and salt in a blender or food processor until puréed. With motor running, slowly drizzle in oil until a thick sauce forms. Add cilantro and pulse a few times until chopped and incorporated. Taste and add more jalapeño, if necessary.
Do Ahead
Sauce can be made up to 3 days in advance and refrigerated.

TEX-MEX SALSA

Tex-Mex Salsa image

I created this recipe to taste like my favorite Mexican restaurant that I went to when I was a child - Casa Hernandez. Jalapeno, cilantro, onion, salt, and garlic can be adjusted to taste. Chili powder may give this a nice touch, also. It just depends on your taste. This is a no-cook recipe. I am unsure of the amount of servings this makes.

Provided by JenJenMarie

Categories Mexican

Time 10m

Yield 4-6 cups, 20 serving(s)

Number Of Ingredients 8

Ingredients

2 fresh jalapenos, stems removed
1 medium onion, peeled and quartered
2 garlic cloves
1 (28 ounce) can whole tomatoes
1 (28 ounce) can diced tomatoes
2 teaspoons salt
2 tablespoons vinegar
1/4 cup fresh cilantro, no stems

Steps:

In a food processor or blender add onion, garlic, cilantro, vinegar, and jalapenos. (If you like it hot, add whole jalapeno or an extra jalapeno. If you like it mild, removed seeds.)
Pulse until thoroughly chopped.
Add canned tomatoes and salt.
Pulse until throughly combined.
Store in refrigerator until ready to use.

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