Best 4 Johnny Jalapenos Fiesta Wraps Recipes

JOHNNY JALAPENO'S FIESTA WRAPS

Steps:

• SAUCE: Combine all ingredients in small bowl. Cover and refrigerate. (best if chilled for at least an hour).
• VEGGIE MIX: Heat oil in a large nonstick pan over medium heat. Add the bell pepper and saute' for about 5 minutes.
• Add the corn, beans, jalapenos, and green onions, stirring well. Reduce heat to low & simmer about 5 minutes to heat through.
• Remove from heat and add mango, avocado (if using), cilantro, and lime juice. Gently toss or stir to combine.
• ASSEMBLY: To each flour tortilla, spread some sauce, (and the chicken if using), then the veggie mixture. Wrap up burrito style and enjoy.

JALAPENO CHICKEN WRAPS

Steps:

• Cut chicken into 2-in. x 1-1/2-in. strips. In a large resealable plastic bag, combine the garlic powder, onion powder, pepper, seasoned salt and paprika; add chicken and shake to coat. Place a chicken and onion strip in each jalapeno half. Wrap each with a piece of bacon and secure with toothpicks., Grill, uncovered, over indirect medium heat for 18-20 minutes or until chicken is no longer pink and bacon is crisp, turning once. Serve with blue cheese dressing.

SPICY MEXICAN WRAPS

Steps:

• 1. Mix all together very well, spread evenly on tortillas, then roll them up making sure there are no air pockets.
• 2. These need to be refrigerated for at least 1 hour, but they are spectacular if left to set overnight as they cut easier and flavors have time to blend.
• 3. When ready to serve, cut into half-inch slices and set on an attractive platter. Enjoy!

JOHNNY JALAPENO'S FAJITAS DE LOS TRES DIABLOS

Steps:

• MANGO SALSA: Mix all ingredients into a small bowl. REFRIGERATE OVERNIGHT.
• POBLANO SAUCE: Preheat oven to 500°F On baking sheet, roast poblanos, turning once until charred, about 15 minutes. Place in paper bag and seal. let cool. Scrape blackened skin off the poblanos. Remove stems and seeds.
• In blender, puree all sauce ingredients EXCEPT cilantro. Transfer to saucepan over medium heat and simmer 10 minutes to thicken slightly. Cool to room temperature. Stir in cilantro. REFRIGERATE OVERNIGHT.
• PEPPERS & ONIONS: Heat oil over medium heat in a large skillet. Add onions and peppers. Sauté 8-10 minutes. Remove from heat and transfer to a small covered bowl, REFRIGERATE OVERNIGHT. (they will cook more when re-heated the next day).
• MARINADE & TRES DIABLOS: In food processor, puree all marinade ingredients. Cut steak crosswise into 4 pieces (less cook time). Place steak, chicken, and shrimp in 3 separate plastic bags and add 1/3 marinade to each. REFRIGERATE OVERNIGHT.
• THE NEXT DAY: Remove meats from marinade (discarding marinade). On an oiled outdoor grill over medium hot coals, Grill chicken 6 minutes per side, and for the steak for 3 minutes per side for med-rare. For the shrimps, use either skewers or a (grill friendly) skillet. Shrimp will take about 5-6 minutes to cook. Wrap tortillas in foil and also heat on grill, turning after about 3 minutes.
• turn off the grill if gas, remove everything from the grill except tortillas until ready to serve. (If using wood or coals, move tortillas to a side of the grill away from coals). Transfer steak and chicken to cutting board, cover and let rest 5-10 minutes. Remove shrimp and cover with foil to keep warm. NOTE: Now is a good time to set up the table and also to re-heat the peppers and onions (you can use the microwave).
• Set the table buffet style with the assortment of onion pepper mixture, poblano sauce, and mango salsa (you can also add sour cream and guacamole to the table if you like).
• Thinly slice steak and chicken diagonally across the grain (on the bias). Keep shrimps whole (removing from skewers if used). Add the tres diablos to the buffet table along with the warm tortillas and ring the dinner bell!