Best 20 Creamy Jalapeno Recipes

CREAMY JALAPENO CORN

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low until corn is tender, stirring occasionally, 4-5 hours.

CHICKEN WITH CREAMY JALAPENO SAUCE

Steps:

• Sprinkle chicken with salt. In a large nonstick skillet over medium-high heat, brown chicken in oil on both sides. , Add the onions, broth, jalapenos and cumin. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 165°, 5-7 minutes. Remove chicken and keep warm., Stir cream cheese and sour cream into onion mixture until blended. Stir in tomatoes; heat through. Serve with chicken and rice.

CREAMY JALAPEñO SAUCE

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.

CREAMY JALAPENO

Steps:

• Place minced jalapenos, sour cream, ranch dressing mix, garlic powder, and cilantro in a blender or food processor. Blend until smooth. Cover and refrigerate at least one hour, or overnight, before serving.

CREAMY JALAPENO POPPER MACARONI AND CHEESE

Steps:

• Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F.
• Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
• Melt the unsalted butter in a large saucepan over medium heat; transfer half the melted butter to a medium bowl and reserve. Add the chopped jalapenos to the saucepan, toss to coat and cook until softened, about 5 minutes; transfer to a small bowl and reserve.
• Wipe out the saucepan and add the half-and-half. Cook over medium heat until it just comes to a simmer. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
• Add the macaroni and reserved pasta water and stir to combine. (The mixture will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Gently fold in the reserved cooked jalapenos, pickled jalapenos and pickled jalapeno juice. Season with salt and cayenne if needed. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs in the bowl with the reserved melted butter and a sprinkle of salt. Sprinkle evenly over the macaroni and cheese. Lay the sliced jalapenos evenly on top of the bread crumbs. Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes.

CREAMY JALAPENO DIP

Steps:

• Combine the first 6 ingredients in a mixer or food processor and blend until smooth.
• No need to drain the cans of chillies or jalapenos, it is a personal option. Spread the dip into a greased casserole dish.
• In a bowl, combine the panko breadcrumbs, the additional 1/2 c Parmesan cheese and melted butter. Sprinkle crumb mixture evenly over the dip and bake in a preheated 375 degree oven for about 20 minutes until the top is browned and its bubbling around the edges.

CREAMY JALAPENO POPPER DIP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Beat Neufchatel cheese, mayonnaise, Cheddar cheese, jalapeno pepper, and green chiles together in a large bowl until evenly mixed; spread into a 2-quart casserole dish. Sprinkle Parmesan cheese over the top of the mixture; top with bread crumbs.
• Bake in preheated oven until lightly browned around the edges, 25 to 30 minutes.

HOT AND CREAMY JALAPENO CORN DIP

Steps:

• Combine cream cheese and butter in a microwave-safe bowl; heat in microwave until mostly melted, about 30 seconds. Add corn, jalapeno peppers, cumin, and garlic powder to cream cheese mixture.
• Heat mixture in microwave until warm, 1 to 2 minutes.

CREAMY JALAPENO POPPER DIP

Steps:

• Preheat oven to 350°. In a small skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon., In a large bowl, mix cream cheese, cheddar cheese, sour cream, milk, jalapenos, vinegar, cooked bacon and reserved drippings. Transfer to a greased 8-in. square baking dish. Sprinkle with bread crumbs; dot with butter., Bake until bubbly and topping is golden brown, 30-35 minutes. Serve with chips.

CREAMY CHICKEN AND JALAPENO NACHOS FROM SILVER PALATE

Steps:

• preheat oven to 375 degrees.
• combine the chicken, cream cheese, jalapeno peppers, garlic, cumin, chili powder, and grated cheese in a large mixer bowl. Beat with an electric mixer until blended. Season to taste with salt and pepper.
• spread each pita round with a generous amount of the filling. Place on cookie sheets and bake until puffed and bubbling, 5 - 7 minutes. Immediately cut into wedges and serve in a napkin-lined basket.

CREAMY JALAPENO DEVILED EGGS

Steps:

• Spoon egg yolks into a bowl. Add cream cheese, mayonnaise, and garlic powder; mix well. Fold 3 crumbled slices of bacon and jalapeno pepper into egg yolk mixture; season with salt and pepper.
• Fill each egg white half with egg yolk filling. Sprinkle remaining crumbled bacon over filling and top with paprika. Chill in refrigerator for about 1 hour before serving.

CREAMY JALAPEñO CHICKEN TAQUITOS RECIPE BY TASTY

Steps:

• In a sauce pan, over medium-high heat, combine all taquito filling ingredients. Mix well and cook for 5 minutes, stirring occasionally.
• Wrap tortillas in a damp towel and microwave for 15-20 seconds.
• Place about 2 tablespoons of filling across the tortilla about ⅓ of the way up from the bottom of the tortilla, and roll the tortilla around the filling.
• Heat about ¼ inch (½ cm) of oil over medium-high heat. Carefully, place 3-4 taquitos in the oil, and cook for 3 minutes on each side. (Frying them seam side down first helps them stay closed during frying!)
• Remove from the pan and drain excess oil on the taquito on a paper towel.
• Place cooked taquitos on a bed of lettuce and garnish with crema, cilantro, cotija, and avocado.
• Enjoy!

CREAMY JALAPEñO MAC AND CHEESE RECIPE BY TASTY

Steps:

• Bring 6 cups (1.5 liters) of water to a boil in a medium saucepan over medium-high heat. Stir in the macaroni and cook for 7-8 minutes, or until tender, stirring occasionally.
• Drain the macaroni in a colander (do not rinse), then return to the pot over low heat. Add the Philadelphia® Cream Cheese, Kraft® Shredded Monterey Jack Cheese, milk, salt, and cheese sauce mix and stir well until smooth and creamy. Stir in the diced jalapeño, then remove the pot from the heat.
• Transfer the mac and cheese to a serving bowl and top with the sliced jalapeño and cilantro. Serve warm.
• Enjoy!

CREAMY JALAPENO RANCH DIP

Steps:

• Blend buttermilk, green chilies, mayonnaise, jalapeno pepper, cilantro, garlic, ranch dressing mix, and lime juice in a food processor or blender until mostly smooth.

COPYCAT CHUY'S CREAMY JALAPENO DIP

Steps:

• 1. Finely chop the garlic, jalapeno, and cilantro (you can use a blender or food processor but I like the little chunks).
• 2. Add sour cream, ranch seasoning, lemon juice, buttermilk and stir.
• 3. Add milk 1/4 cup at a time until desired consistency (about 1 cup total).
• Refrigerate until serving (best if made a day ahead).

CHUY'S CREAMY JALAPENO LIME SAUCE

Steps:

• Pulse all ingredients in a blender, in batchs, until smooth.
• Chill and use as needed.

CREAMY JALAPENO DIPPING SAUCE

Steps:

• In a small bowl, combine all ingredients.
• Stir until smooth.
• Serve with spicy wings or other favorite appetizer as a dip.

CHICKEN IN CREAMY JALAPEñO CHEESE SAUCE

Steps:

• 1. In a large skillet over medium heat, combine oil and butter. When hot, add chicken and sauté for 2 minutes or until no longer pink. Transfer into a bowl, using a slotted spoon.
• 2. Return skillet and the juices on the stove. When liquids simmer, add onion, red and jalapeño peppers; sauté until soft, about 2 ½ to 3 minutes. Add garlic and sauté for 1 minute; season with ancho chili powder and cumin, stirring for 30 seconds.
• 3. Pour in chicken broth and heavy cream; stir until combined. Carefully transfer mixture into a blending jar and process until smoother, leaving small chunks in the sauce. Return to skillet and when simmers again, add cheese. After melted and well mixed, return chicken cubes and its juice, stir and cook for 10 minutes.
• 4. To thicken the sauce after cooking time is over, add cornstarch mixture and stir. Spoon chicken mixture over a bed of rice and sprinkle with smoked paprika and parsley. Makes 4 servings
• 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=jwVEX9rypAY

COPYCAT CHUY'S CREAMY JALAPEñO DIP RECIPE - (4.1/5)

Steps:

• Throw all ingredients into a blender or food processor & process until smooth. Refrigerate any leftovers. The flavors meld & get better overnight.

CHICKEN QUESADILLAS WITH CREAMY JALAPEñO SAUCE

Steps:

• 1. First, make the sauce because it will need to chill for an hour for flavors to develope. Take a small bowl, add all sauce ingredients and stir well to combine. Cover and let chill for 1 hour, so the flavor of the spices can blend.
• 2. Cook chicken, you can fry it or even boil it. Chop and shred the chicken, and season it with seasoned salt or salt and pepper.
• 3. Take large skillet, pour oil in so the outside of burrito can get crunchy. Take burrito and spread your sauce on top, add cheese to one half of the burrito, and then top with chicken. Place in hot oil, fry, and flip one side over like an omlet, fry until crispy and light brown. Continue with other burritos.