Easy Jalapeno Cookbook: 50 Delicious and Spicy Jalapeno Recipes [2 ed.]

Table of contents :
Table of Contents
Ranch Stuffed Jalapeño
Comforting Jalapeño Corn
Jalapeno Jelly
Sweet Jalapeños
Jalapeño Pesto
Stuffed Jalapeños II
Steak with Argentinian Jalapeño Sauce
Home-Style Mexican Jalapeño Salsa
Stuffed Jalapeños III
Jalapeño Fries
Jolly-Molly Popcorn
Monterey Appetizers
Sunday’s Jalapeños
Southern Jalapeño Fudge
Delicious Jalapeño Dip
Mexican California Casserole
Mexican Jalapeño Bake
Spicy Southwest Corn
Jalapeño Poppers
Texas Jalapeños
Grilled Bacon Jalapeño Wraps
Jalapeño Spread
Jalapeño and Berry Jam
Mushrooms and Penos
Monterey Enchiladas
Jalapeño Sandwich
Jalapeño Puff Pastry
Spicy Bread
Missouri Grits
Crunchy Jalapeño Cakes
Pepperjack Burgers
Cream Cheese Burgers
Jalapeño Soup
Jalapeño Chili Texas Style
Caribbean-Mexican Dinner
Texas Jalapeño Chutney
Hungarian Jalapeño Chili
Mediterranean Chickpea Soup
Traditional Mexican Sauce
Lentil Soup 5: (Jalapeños, Black Beans, and Peppers)
Easy Dahl
Asian Inspired Wontons
Turkey Lunch Wontons
Wontons Louisville
Easy Mexican Brown Rice
Asian Chicken Soup
Cambodian Curry Sauce
White Chili
Jalapeño Gazpacho
Avocado Salsa
New World Ceviche
Spicy Mexican Popsicles: (Cucumbers, Jalapeños, and Sugar)
Spanish Lasagna
Creamy Chicken Fettuccine
Chipotle Coleslaw I
Jalapeño, Cilantro, and Mango Tilapia
Classical Shrimp In Thailand
Jamaican Jerk Chicken I
Jamaican Salad
Frango e Coconuts: (Coconut Chicken)
Mayan Couscous
Mango Salsa Steak Fajitas
Arroz Rojo: (Mexican Red Rice)
Salsa Verde: (Green Salsa from Morelos)

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Easy Jalapeno Cookbook 50 Delicious and Spicy Jalapeno Recipes (2nd Edition) By BookSumo Press All rights reserved

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LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s Text Is Permitted For Use In Reviews Written For The Public.

Table of Contents 7 . . . . . . . . Ranch Stuffed Jalapeño 8 . . . . . . . . Comforting Jalapeño Corn 9 . . . . . . . . Jalapeno Jelly 12 . . . . . . . Sweet Jalapeños 13 . . . . . . . Jalapeño Pesto 14 . . . . . . . Stuffed Jalapeños II 15 . . . . . . . Steak with Argentinian Jalapeño Sauce 18 . . . . . . . Home-Style Mexican Jalapeño Salsa 19 . . . . . . . Stuffed Jalapeños III 20 . . . . . . . Jalapeño Fries 21 . . . . . . . Jolly-Molly Popcorn 24 . . . . . . . Monterey Appetizers 25 . . . . . . . Sunday’s Jalapeños 26 . . . . . . . Southern Jalapeño Fudge 27 . . . . . . . Delicious Jalapeño Dip 30 . . . . . . . Mexican California Casserole 31 . . . . . . . Mexican Jalapeño Bake 32 . . . . . . . Spicy Southwest Corn 33 . . . . . . . Jalapeño Poppers 36 . . . . . . . Texas Jalapeños 37 . . . . . . . Grilled Bacon Jalapeño Wraps 38 . . . . . . . Jalapeño Spread 39 . . . . . . . Jalapeño and Berry Jam 40 . . . . . . . Mushrooms and Penos 41 . . . . . . . Monterey Enchiladas 44 . . . . . . . Jalapeño Sandwich 45 . . . . . . . Jalapeño Puff Pastry 46 . . . . . . . Spicy Bread 47 . . . . . . . Missouri Grits 48 . . . . . . . Crunchy Jalapeño Cakes 49 . . . . . . . Pepperjack Burgers

52 . . . . . . . Cream Cheese Burgers 53 . . . . . . . Jalapeño Soup 54 . . . . . . . Jalapeño Chili Texas Style 55 . . . . . . . Caribbean-Mexican Dinner 57 . . . . . . . Texas Jalapeño Chutney 60 . . . . . . . Hungarian Jalapeño Chili 61 . . . . . . . Mediterranean Chickpea Soup 62 . . . . . . . Traditional Mexican Sauce 63 . . . . . . . Lentil Soup 5 64 . . . . . . . Easy Dahl 65 . . . . . . . Asian Inspired Wontons 68 . . . . . . . Turkey Lunch Wontons 69 . . . . . . . Wontons Louisville 70 . . . . . . . Easy Mexican Brown Rice 71 . . . . . . . Asian Chicken Soup 73 . . . . . . . Cambodian Curry Sauce 76 . . . . . . . White Chili 77 . . . . . . . Jalapeño Gazpacho 78 . . . . . . . Avocado Salsa 79 . . . . . . . New World Ceviche 80 . . . . . . . Spicy Mexican Popsicles 81 . . . . . . . Spanish Lasagna 84 . . . . . . . Creamy Chicken Fettuccine 85 . . . . . . . Chipotle Coleslaw I 86 . . . . . . . Jalapeño, Cilantro, and Mango Tilapia 87 . . . . . . . Classical Shrimp In Thailand 88 . . . . . . . Jamaican Jerk Chicken I 89 . . . . . . . Jamaican Salad 92 . . . . . . . Frango e Coconuts: (Coconut Chicken) 93 . . . . . . . Mayan Couscous 94 . . . . . . . Mango Salsa Steak Fajitas 96 . . . . . . . Arroz Rojo: (Mexican Red Rice) 97 . . . . . . . Salsa Verde: (Green Salsa from Morelos)

Ranch

Stuffed Jalapeño

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 10 Calories 261 kcal Fat 22.3 g Carbohydrates 4.5g Protein 10.5 g Cholesterol 55 mg Sodium 708 mg

Ingredients 1 (8 oz.) package cream cheese, softened 1 C. shredded Cheddar cheese 1/4 C. mayonnaise 1 (1 oz.) package dry ranch salad dressing mix 1 1/2 tsp garlic powder 20 large jalapeno peppers, halved and seeded 1 lb. sliced turkey bacon, cut in half

Directions 1. 2. 3. 4. 5.

Set your oven to 400 degrees F before doing anything else. In a large bowl, add the all the ingredients except the jalapeño peppers and bacon. Stuff the jalapeño pepper halves with the cheese mixture and wrap them with a bacon slice. Secure everything with toothpicks and arrange in a broiler pan. Cook everything in the oven for about 20 minutes. 

Ranch Stuffed Jalapeño

7

COMFORTING

Jalapeño Corn

Prep Time: 15 mins Total Time: 21 mins Servings per Recipe: 4 Calories 176 kcal Fat 7.4 g Carbohydrates 27.7g Protein 4.7 g Cholesterol 15 mg Sodium 160 mg

Ingredients 6 ears fresh corn, kernels cut from cob 2 fresh jalapeno peppers, seeded and diced 1/3 C. diced onion 2 tbsp chopped pimento peppers 2 tbsp butter, cut into pieces salt and ground black pepper to taste

Directions 1. In a microwave safe bowl, mix together the jalapeño peppers, onion, corn and butter. 2. Cover the bowl with some plastic wrap and microwave everything on high for about 4 minutes, stirring every 1 minute. 3. Stir in the salt and black pepper and serve. 

8

Comforting Jalapeño Corn

Jalapeño Jelly

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 32 Calories 109 kcal Fat 0.1 g Carbohydrates 27.5g Protein 0.1 g Cholesterol 0 mg Sodium 13 mg

Ingredients 1 large green bell pepper 12 jalapeno peppers 1 1/2 C. apple cider vinegar 1 pinch salt 4 1/4 C. granulated sugar 4 oz. liquid pectin 4 jalapeno peppers, seeded and finely chopped

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

In a food processor, add the 12 jalapeño peppers and bell peppers and pulse till chopped finely. Mix the peppers mixture in a large pan with the cider vinegar and bring to a boil. Simmer everything for about 15-20 minutes. Arrange the 2 layers of the cheesecloth over a bowl and strain the pepper mixture, by pressing it. In the same pan, add 1 cup of the pepper liquid, sugar and salt on medium-high heat and stir everything till the sugar dissolves completely. Bring everything to a boil and cook the mix for about 1 minute. Stir in the liquid pectin and remaining jalapeño peppers and transfer the mixture into sterilized jars, leaving about 1/4-inch space from the top. Seal the jars and process them in a hot water bath. Refrigerate the jelly after opening the jars. 

Jalapeno Jelly

9

SWEET

Jalapeños

Prep Time: 5 mins Total Time: 7 hr 5 mins Servings per Recipe: 74 Calories 127 kcal Fat 0.3 g Carbohydrates 32.1g Protein 0.3 g Cholesterol 0 mg Sodium 491 mg

Ingredients 1 gallon diced jalapeno peppers 5 lb. white sugar

Directions 1. Drain off the required amount of the water from the jar of the jalapeño peppers. 2. Add the sugar and tightly, seal the jar and keep it aside for at least 1 week, tossing the jar daily. 

12

Sweet Jalapeños

Jalapeño Pesto

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 14 Calories 126 kcal Fat 13 g Carbohydrates 0.8g Protein 2.2 g Cholesterol 4 mg Sodium 66 mg

Ingredients 1/4 C. walnuts 2 cloves garlic 2 C. packed fresh basil leaves 3/4 C. shredded Parmagiano-Reggiano cheese 1 jalapeno pepper, stem removed 2/3 C. olive oil salt and ground black pepper to taste

Directions 1. In a food processor, add the garlic and walnuts and pulse till chopped finely. 2. Add the remaining ingredients except the oil and pulse till well combined. 3. While the motor is running, slowly, add the oil and pulse till smooth. 

Jalapeño Pesto

13

STUFFED

Jalapeños II

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 30 Calories 138 kcal Fat 12.5 g Carbohydrates 2.8g Protein 3.8 g Cholesterol 25 mg Sodium 293 mg

Ingredients 30 jalapeño peppers, halved and seeded 1 (8 oz.) package cream cheese, softened 30 small smoked sausages 1 (1 lb.) package thin-sliced turkey bacon, cut in half 60 toothpicks 1/2 C. barbeque sauce

Directions 1. 2. 3. 4.

Set your oven to 350 degrees F before doing anything else. Stuff the jalapeño pepper halves with the cream cheese then with a small sausage. With a half strip of bacon, wrap each jalapeño pepper half and secure everything with toothpicks. Arrange the jalapeño pepper halves onto a baking sheet in a single layer and coat them with the barbeque sauce evenly. 5. Cook everything in the oven for about 30 minutes. 

14

Stuffed Jalapeños II

Steak

with Argentinian Jalapeño Sauce

Prep Time: 5 mins Total Time: 8 hr 15 mins Servings per Recipe: 6 Calories 186 kcal Fat 10.5 g Carbohydrates 3.1g Protein 19.1 g Cholesterol 60 mg Sodium 1206 mg

Ingredients 4 jalapeño peppers, stemmed 4 cloves garlic, peeled 1 1/2 tsp cracked black pepper 1 tbsp coarse salt 1/4 C. lime juice 1 tbsp dried oregano 1 1/2 lb. top sirloin steak

Directions 1. In a blender, add the garlic, jalapeño peppers, oregano, salt, black pepper and lime juice and pulse till smooth. 2. Transfer the jalapeño mixture into a shallow baking dish. 3. Add the steak and coat it with the mixture generously. 4. Refrigerate, covered for about 8 hours. 5. Set your grill for high heat and grease the grill grate. 6. Cook the peppers on the grill for about 5 minutes on both sides. 

Steak with Argentinian Jalapeño Sauce

15

HOME-STYLE

Mexican Jalapeño Salsa

Prep Time: 15 mins Total Time: 27 mins Servings per Recipe: 25 Calories 7 kcal Fat 0.1 g Carbohydrates 1.6g Protein 0.3 g Cholesterol 0 mg Sodium 94 mg

Ingredients 10 fresh jalapeño peppers 2 tomatoes 1 white onion, quartered 1/4 C. chopped fresh cilantro, or more to taste 2 cloves garlic, smashed 1 lime, juiced 1 tsp salt

1 tsp ground black pepper

Directions 1. 2. 3. 4. 5. 6. 7. 8.

18

In a large pan of water, add the jalapeño peppers and bring to a boil. Simmer everything for about 10-12 minutes. With a slotted spoon, remove the jalapeño peppers from the water. Remove the stems and place them in a blender. In the same pan of water, cook the tomatoes for about 2-3 minutes. With a slotted spoon, remove the tomatoes from the water. Remove the peel of the tomatoes and place in the blender with the jalapeño peppers. Add the remaining ingredients and pulse till smooth. 

Home-Style Mexican Jalapeño Salsa

Stuffed

Jalapeños III

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 6 Calories 319 kcal Fat 29.8 g Carbohydrates 6.5g Protein 7.2 g Cholesterol 69 mg Sodium 868 mg

Ingredients 1 (8 oz.) package cream cheese, softened 1 (1.25 oz.) envelope dry onion soup mix 6 fresh jalapeño peppers, halved lengthwise and seeded 6 slices bacon, cut in half 12 toothpicks 1/2 C. sour cream, for dip

Directions 1. 2. 3. 4. 5. 6.

In a bowl, add the onion soup mix and cream cheese and mix till smooth. Stuff the jalapeño pepper halves with the cream cheese mixture. With a half strip of bacon, wrap each jalapeño pepper half and secure with toothpicks. Heat a large skillet on medium heat and cook the peppers for about 10-15 minutes. For the dip, mix together the any leftover cream cheese mixture and sour cream. Serve the jalapeño peppers with the dip. 

Stuffed Jalapeños III

19

JALAPEÑO

Fries

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 267 kcal Fat 14 g Carbohydrates 28.3g Protein 7.4 g Cholesterol 93 mg Sodium 37 mg

Ingredients 2 C. vegetable oil, or as needed 1 C. all-purpose flour 2 tbsp garlic powder salt and ground black pepper to taste 6 jalapeño peppers - halved, seeded, and sliced into fry-shaped pieces 2 eggs

Directions 1. 2. 3. 4. 5.

20

In a large pan, heat the oil on medium heat. In a shallow dish, crack the eggs and beat well. In another shallow dish, mix together the flour, garlic powder, salt, and black pepper. Coat the jalapeño pepper slices with egg and the roll into the flour mixture evenly. Add the jalapeño pepper slices into the hot oil in batches and fry them for about 2-3 minutes on both sides.

Jalapeño Fries

Jolly-Molly Popcorn

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 8 Calories 152 kcal Fat 13 g Carbohydrates 8.1g Protein 1.1 g Cholesterol 15 mg Sodium 336 mg

Ingredients 1/4 C. vegetable oil, divided 6 slices pickled jalapeño peppers, drained 1/3 C. popcorn kernels 1/4 C. butter, melted 1 (1 oz.) package ranch dressing mix

Directions 1. In a small skillet, heat 2 tbsp of the oil on medium-high heat and stir fry the jalapeño peppers for about 3-5 minutes. 2. With a slotted spoon, transfer the jalapeño peppers in a plate and crumble them. 3. In a large pan, heat the remaining oil on medium-high heat and place 4 popcorn kernels. 4. Cover and cook everything until the popcorn just starts to pop. 5. Place the remaining popcorn kernels in the pan in a single layer. 6. Cover the pan and remove everything from the heat for about 30 seconds. 7. Place the pan over the heat and cook everything for about 1-2 minutes, while gently shaking the pan. 8. Remove the pan from the heat and transfer the popcorn in a large bowl. 9. Add the melted butter and ranch dressing mix and stir to combine. 10. Serve the popcorn with a topping of crumbled jalapeño peppers.  Jolly-Molly Popcorn

21

MONTEREY

Appetizers

Prep Time: 10 mins Total Time: 17 mins Servings per Recipe: 12 Calories 105 kcal Fat 8.1 g Carbohydrates 1.4g Protein 6.6 g Cholesterol 25 mg Sodium 327 mg

Ingredients 12 small jalapeño 6 oz. Monterey Jack cheese, cubed 1 C. thinly sliced hard kosher salami wooden toothpicks

Directions 1. 2. 3. 4.

24

Set your grill for high heat and grease the grill grate. Remove the stems, membrane and seeds of the jalapeño peppers. Stuff each pepper with the cheese and wrap each one with a piece of salami. Secure everything with the toothpicks and cook on the grill till browned on both sides, flipping occasionally. 

Monterey Appetizers

Sunday’s

Jalapeños

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 20 Calories 162 kcal Fat 12.5 g Carbohydrates 6.6g Protein 5.7 g Cholesterol 24 mg Sodium 677 mg

Ingredients 2 (7 oz.) cans jalapeño 6 oz. shredded Mexican-style cheese blend 1 lb. beef sausage, hot 1 (5.5 oz.) package spicy seasoning coating mix

Directions 1. 2. 3. 4. 5. 6. 7.

Set your oven to 350 degrees F before doing anything else. Slice the jalapeño peppers lengthwise, then remove the stems, membrane and seeds. Stuff each pepper with the cheese. Place the sausage between 2 layers of the plastic wrap and with a rolling pin, roll it thinly. Wrap the jalapeño peppers with the thin slices of the sausage. Coat the jalapeño peppers with the seasoned coating mix. Cook everything in the oven for about 15-25 minutes. 

Sunday’s Jalapeños

25

SOUTHERN

Jalapeño Fudge

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 10 Calories 275 kcal Fat 21.9 g Carbohydrates 1.5g Protein 18 g Cholesterol 171 mg Sodium 582 mg

Ingredients 6 eggs 1 1/4 lb. shredded Cheddar cheese 1 (4 oz.) can canned diced jalapeño peppers

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly grease a 12x9-inch baking dish. 2. In a bowl, crack the eggs and beat them. 3. Add the jalapeño peppers and Cheddar cheese and stir to combine. 4. Transfer the mixture into the prepared baking dish evenly. 5. Cook everything in the oven for about 20-25 minutes.

26

Southern Jalapeño Fudge

Delicious

Jalapeño Dip

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 16 Calories 67 kcal Fat 6g Carbohydrates 2.6g Protein 1g Cholesterol 12 mg Sodium 138 mg

Ingredients 2 whole fresh jalapeño peppers, seeded, deveined and minced 1 (16 oz.) container sour cream 1 (1 oz.) package dry ranch salad dressing mix 1 tbsp garlic powder 2 tbsp chopped fresh cilantro

Directions 1. In a food processor, add all the ingredients and pulse till smooth. 2. Refrigerate, covered for about 1 hour to overnight before serving. 

Delicious Jalapeño Dip

27

MEXICAN CALIFORNIA

Casserole

Prep Time: 25 mins Total Time: 55 mins Servings per Recipe: 6 Calories 250 kcal Fat 8.2 g Carbohydrates 34.2g Protein 10.5 g Cholesterol 26 mg Sodium 856 mg

Ingredients 4 boiling potatoes 2 C. milk 3 tbsp flour 1 tsp salt 1/4 tsp ground black pepper 1/4 tsp garlic powder 1 C. shredded sharp Cheddar cheese

1 (4 oz.) can diced jalapeño peppers 1 (2 oz.) jar chopped pimentos, drained

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Set your oven to 350 degrees F before doing anything else and lightly grease a large casserole dish. In a large pan of boiling water, cook the potatoes for about 15-18 minutes. Drain them well and keep them aside to cool. Peel and slice the potatoes, then transfer everything into the prepared casserole dish. In a small bowl, mix together the flour, garlic powder, salt and black pepper. In a pan, add the milk on medium heat and slowly, add the flour mixture, beating continuously. Cook everything, beating continuously, till the mixture becomes thick. Stir in the jalapeño peppers and cheddar cheese and continue to cook, stirring everything until the cheese is melted. 9. Place the sauce over the potatoes evenly and top them with the pimentos evenly. 10. Cook everything in the oven for about 30 minutes.  30

Mexican California Casserole

Mexican

Jalapeño Bake

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 12 Calories 134 kcal Fat 9.5 g Carbohydrates 4.4g Protein 9.1 g Cholesterol 87 mg Sodium 1081 mg

Ingredients 4 eggs 2 1/2 C. shredded Mexican-style cheese 16 oz. pickled jalapeño slices

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly grease an 8x8-inch baking dish. 2. In a bowl, crack the eggs and beat them. 3. Transfer the eggs in the bottom of the prepared baking dish. 4. Place the jalapeño peppers over the eggs evenly, leaving some peppers. 5. Place the cheese over jalapeño peppers and top with the remaining peppers. 6. Cook everything in the oven for about 30 minutes. 

Mexican Jalapeño Bake

31

SPICY SOUTHWEST

Corn

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 3 Calories 104 kcal Fat 3.8 g Carbohydrates 18g Protein 2.6 g Cholesterol 0 mg Sodium 132 mg

Ingredients 2 tsp olive oil 1 large jalapeño pepper, minced 2 tbsp diced onion 1 1/2 C. frozen corn, thawed salt and ground black pepper to taste 1 tbsp chopped fresh cilantro

Directions 1. In a large skillet, heat the oil on medium-low heat and sauté the jalapeño peppers for about 5 minutes. 2. Add the onion and sauté for about 2 minutes. 3. Stir in the corn, salt and black pepper and sauté for about 5 minutes. 4. Stir in the cilantro and cook for about 30-60 seconds. 

32

Spicy Southwest Corn

Jalapeño

Poppers

Prep Time: 45 mins Total Time: 1 hr Servings per Recipe: 32 Calories 149 kcal Fat 12 g Carbohydrates 6.8g Protein 3.9 g Cholesterol 20 mg Sodium 110 mg

Ingredients 12 oz. cream cheese, softened 1 (8 oz.) package shredded Cheddar cheese 1 tbsp soy bacon bits 12 oz. jalapeño peppers, seeded and halved 1 C. milk 1 C. all-purpose flour 1 C. dry bread crumbs

2 quarts oil for frying

Directions 1. In a bowl, mix together the bacon, cheddar cheese and cream cheese. 2. In a shallow dish, place the milk and in another shallow dish, place the flour. 3. In a third shallow dish, place the breadcrumbs. 4. Stuff the jalapeño peppers with the cheese mixture. 5. Dip the jalapeño peppers in the milk then roll them in the flour evenly. 6. Place the jalapeño peppers on a plate for about 10 minutes to dry. 7. Now, dip the jalapeño peppers in the milk again then roll them in the breadcrumbs evenly. 8. Place the jalapeño peppers on a plate to dry. 9. Again coat the jalapeño peppers in the breadcrumbs evenly. 10. In a skillet, heat your oil to 365 degrees F before continuing. 11. Cook the jalapeño poppers for about 2-3 minutes. 12. Transfer the jalapeño poppers onto a paper towel lined plate to drain.  Jalapeño Poppers

33

TEXAS

Jalapeños

Prep Time: 25 mins Total Time: 45 mins Servings per Recipe: 12 Calories 362 kcal Fat 34.3 g Carbohydrates 4.3g Protein 9.2 g Cholesterol 58 mg Sodium 601 mg

Ingredients 1 lb. ground turkey sausage 1 (8 oz.) package cream cheese, softened 1 C. shredded Parmesan cheese 1 lb. large fresh jalapeño peppers, halved lengthwise and seeded 1 (8 oz.) bottle Ranch dressing

Directions 1. 2. 3. 4. 5. 6.

36

Set your oven to 425 degrees F before doing anything else. Heat a large skillet on medium heat and cook the beef till browned completely. Discard the grease from the skillet. Transfer the sausage in a bowl with the Parmesan and cream cheese and mix well. Stuff the jalapeño pepper halves with the cheese mixture and arrange them onto baking sheets. Cook everything in the oven for about 20 minutes. 

Texas Jalapeños

Grilled Bacon

Jalapeño Wraps

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 6 Calories 391 kcal Fat 38.3 g Carbohydrates 2.2g Protein 9.5 g Cholesterol 79 mg Sodium 577 mg

Ingredients 6 fresh jalapeño peppers, halved lengthwise and seeded 1 (8 oz.) package cream cheese 12 slices turkey bacon

Directions 1. Set your grill for high heat and grease the grill grate. 2. Stuff the jalapeño pepper halves with the cream cheese and wrap them with bacon slices. 3. Cook the peppers on the grill till the bacon becomes crispy. 

Grilled Bacon Jalapeño Wraps

37

JALAPEÑO

Spread

Prep Time: 10 mins Total Time: 13 mins Servings per Recipe: 32 Calories 110 kcal Fat 11.1 g Carbohydrates 1g Protein 2.1 g Cholesterol 20 mg Sodium 189 mg

Ingredients 2 (8 oz.) packages cream cheese, softened 1 C. mayonnaise 1 (4 oz.) can chopped green chilies, drained 2 oz. canned diced jalapeño peppers, drained 1 C. grated Parmesan cheese

Directions 1. In a large microwave safe bowl, add the mayonnaise and cream cheese and mix well. 2. Stir in the jalapeño peppers and green chiles and top with the Parmesan. 3. Microwave on high for about 3 minutes. 

38

Jalapeño Spread

Jalapeño

and Berry Jam

Prep Time: 40 mins Total Time: 9 hr Servings per Recipe: 64 Calories 90 kcal Fat 0.1 g Carbohydrates 23.1g Protein 0.1 g Cholesterol 0 mg Sodium 1 mg

Ingredients 4 C. crushed strawberries 1 C. minced jalapeño peppers 1/4 C. lemon juice 1 (2 oz.) package powdered fruit pectin 7 C. white sugar 8 half pint canning jars with lids and rings, sterilized

Directions 1. In a large pan, mix together the jalapeño peppers, crushed strawberries, pectin and lemon juice on high heat and bring to a boil. 2. Add the sugar and stir till it dissolves completely. 3. Again bring everything to a boil and cook for about 1 minute. 4. Transfer the jam into hot sterilized jars, leaving about 1/4-inch space from the top. 5. Remove the bubbles from the jam by running a knife in the jars. 6. Seal the jars and process in hot water bath. 

Jalapeño and Berry Jam

39

MUSHROOMS

and Penos

Prep Time: 20 mins Total Time: 55 mins Servings per Recipe: 4 Calories 151 kcal Fat 13.4 g Carbohydrates 2.5g Protein 6.1 g Cholesterol 35 mg Sodium 288 mg

Ingredients 2 slices turkey bacon cooking spray 1 1/2 tsp olive oil 8 mushrooms, stems removed and chopped and caps reserved 1 clove garlic, minced 1 jalapeño pepper, ribs and seeds removed, finely

chopped 1 (3 oz.) package cream cheese, softened 3 tbsp shredded Cheddar cheese sea salt to taste ground black pepper to taste

Directions 1. 2. 3. 4.

Set your oven to 350 degrees F before doing anything else and lightly grease a baking dish. Heat a large skillet on medium-high heat and cook the bacon for about 10 minutes. Transfer the bacon onto paper towel lined plates to drain then crumble them. Meanwhile in another skillet, heat the oil on medium heat and sauté the mushroom stems, jalapeño peppers and garlic for about 10 minutes. 5. In a large bowl, add the bacon, mushroom mixture, cheddar cheese, cream cheese, salt and black pepper and mix well. 6. Fill the mushroom caps with the bacon mixture and arrange into prepared baking dish in a single layer. 7. Cook everything in the oven for about 15-20 minutes. 

40

Mushrooms and Penos

Monterey

Enchiladas

Prep Time: 25 mins Total Time: 1 hr 40 mins Servings per Recipe: 7 Calories 583 kcal Fat 35.5 g Carbohydrates 38.4g Protein 28.7 g Cholesterol 123 mg Sodium 577 mg

Ingredients 3 skinless, boneless chicken breast halves 1 tsp cayenne pepper 1/2 tsp garlic powder salt and ground black pepper to taste 2 tbsp butter 1 large onion, minced 2 jalapeño peppers, seeded and minced 1 (8 oz.) package cream cheese

1/2 tsp cayenne pepper 1 tbsp garlic powder 1/2 tsp paprika 1/2 tsp chili powder 1/2 tsp ground cumin 1 (28 oz.) can green enchilada sauce 7 flour tortillas 8 oz. shredded Monterey Jack cheese, divided

Directions

1. Set your oven to 350 degrees F before doing anything else. 2. Sprinkle the chicken breasts with 1 tsp of the cayenne pepper, 1/2 tsp of the garlic powder, salt, and black pepper and arrange in a baking dish. 3. Cook everything in the oven for about 45 minutes. 4. Remove everything from the oven and keep it aside to cool completely, then with 2 forks, shred the chicken. 5. In a large skillet, melt the butter on medium heat and sauté the jalapeño peppers and onion for about 5 minutes. 6. Add the cream cheese and cook till the cheese is melted. 7. Stir in the cooked chicken and remaining cayenne pepper, garlic powder, chili powder, paprika and cumin and remove everything from the heat. 8. In the bottom of a 13x9-inch dish, spread half of the green enchilada sauce. 9. Arrange the tortillas onto a smooth surface. 10. Place the chicken mixture in the center of each tortilla and top with half of the Monterey Jack cheese. 11. Roll up the tortillas and arrange them over the sauce in a baking dish. 12. Top everything with the remaining sauce and the remaining Monterey Jack cheese. 13. Cook everything in the oven for about 30-35 minutes.  Monterey Enchiladas

41

JALAPEÑO

Sandwich

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 2 Calories 528 kcal Fat 34 g Carbohydrates 40.9g Protein 16.5 g Cholesterol 89 mg Sodium 1121 mg

Ingredients 2 oz. cream cheese, softened 1 tbsp sour cream 10 pickled jalapeño pepper slices, or to taste chopped 2 ciabatta sandwich rolls 4 tsp butter 8 tortilla chips, crushed

1/2 C. shredded Colby-Monterey Jack cheese

Directions 1. In a bowl, mix together the pickled jalapeños, sour cream and cream cheese and keep aside. 2. Heat a large skillet on medium heat. 3. Cut each ciabatta roll in half horizontally, then cut the rounded tops off the rolls to make a flat top half. 4. Place about 1 tsp of the butter over the cut-side of the bottom bun and flattened top bun evenly. 5. Place half of each cream cheese mixture, crushed chips, and shredded cheese on the non-buttered side of the bottom bun. 6. Arrange the top half of the bun on to top to make a sandwich. 7. Repeat with the remaining sandwich. 8. Cook the sandwiches in a hot skillet for about 3-5 minutes. 9. Carefully, flip each one and cook till the cheese melts.  44

Jalapeño Sandwich

Jalapeño

Puff Pastry

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 12 Calories 81 kcal Fat 6.2 g Carbohydrates 3g Protein 3.2 g Cholesterol 17 mg Sodium 153 mg

Ingredients 12 mini phyllo tart shells 4 oz. cream cheese, softened 1/2 C. shredded Cheddar cheese 2 jalapeño peppers, seeded and chopped 1 tbsp hot pepper sauce soy bacon bits

Directions 1. Set your oven to 400 degrees F before doing anything else and arrange the phyllo cups onto a baking sheet. 2. In a bowl, mix together the jalapeño peppers, Cheddar cheese, cream cheese and hot sauce. 3. Divide the mixture in the phyllo cups and top with the bacon bits. 4. Cook everything in the oven for about 15-20 minutes. 

Jalapeño Puff Pastry

45

SPICY

Bread

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 12 Calories 294 kcal Fat 12.8 g Carbohydrates 40.1g Protein 6g Cholesterol 49 mg Sodium 532 mg

Ingredients 2/3 C. margarine, softened 2/3 C. white sugar 2 C. cornmeal 1 1/3 C. all-purpose flour 4 1/2 tsp baking powder 1 tsp salt 3 large eggs

1 2/3 C. milk 1 C. chopped fresh jalapeño peppers

Directions 1. Set your oven to 400 degrees F before doing anything else and lightly grease a 13x9-inch baking dish. 2. In a large bowl, add the sugar and margarine and beat till smooth. 3. In a second bowl, mix together the flour, cornmeal, baking powder and salt. 4. In a third bowl, add the milk and eggs and beat well. 5. Add about 1/3 of the flour mixture and eggs mixture into sugar mixture and beat till well combined. 6. Repeat with the remaining mixtures and fold in the jalapeño peppers. 7. Transfer the mixture into the prepared baking dish evenly and cook everything in the oven for about 22-26 minutes.

46

Spicy Bread

Missouri Grits

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 6 Calories 538 kcal Fat 40.1 g Carbohydrates 23.6g Protein 21 g Cholesterol 126 mg Sodium 582 mg

Ingredients (12 oz.) breakfast sausage 1 tbsp butter 2 fresh jalapeño peppers, seeded and minced 1 small green bell pepper, cut into thin strips 2 cloves garlic, minced 3 C. chicken broth 1 C. whipping cream

1 C. quick-cooking grits 3 C. shredded Monterey Jack cheese

Directions 1. 2. 3. 4. 5. 6. 7.

Heat a large skillet on medium heat and cook the beef till browned completely. Transfer the sausage onto a paper towel lined plate. In the same skillet, melt the butter and sauté the bell peppers, jalapeño peppers and garlic till tender. In a large pan, add the cream and broth and bring to a boil. Slowly, add the grits, beating continuously. Cook, beating continuously till the grits are done completely. Add the sausage, pepper mixture and Monterey Jack cheese and cook, stirring till cheese is melted. 

Missouri Grits

47

CRUNCHY

Jalapeño Cakes

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 8 Calories 187 kcal Fat 6.2 g Carbohydrates 29.4g Protein 7.5 g Cholesterol 38 mg Sodium 1012 mg

Ingredients 1 egg, beaten 1 C. shredded Tex-Mex cheese blend 1/2 C. finely chopped green onions (white portion only) 1/2 (8 oz.) jar pickled jalapeños, drained and chopped 1 (4 oz.) can canned diced green chiles, drained 4 C. prepared mashed potatoes

3/4 C. panko bread crumbs 1/2 tsp ground cumin 1/4 teaspoon red peper flakes 1/4 tsp cayenne pepper 3/4 C. prepared salsa

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly grease a baking sheet. 2. In a large bowl, mix together the Tex-Mex cheese, egg, mashed potatoes, green chilies, jalapeños and green onions. 3. Make 8 equal sized patties from the mixture. 4. In another bowl, mix together the remaining ingredients except the salsa. 5. Arrange the patties onto the prepared baking sheet in a single layer. 6. Top each patty with about 1 1/2 tbsp of the salsa and sprinkle with the breadcrumb mixture evenly. 7. Cook everything in the oven for about 20 minutes. 

48

Crunchy Jalapeño Cakes

Pepperjack Burgers

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 474 kcal Fat 26.8 g Carbohydrates 24.8g Protein 31.6 g Cholesterol 104 mg Sodium 445 mg

Ingredients 1 fresh jalapeño chili pepper, finely chopped 2 cloves garlic, minced 1 small onion, finely chopped 1 lb. lean ground beef 4 slices pepperjack cheese 4 hamburger buns

Directions 1. 2. 3. 4. 5.

Set your grill for medium-high heat and grease the grill grate. In a bowl, add the beef, jalapeño pepper, onion and garlic and mix till well combined. Make 4 equal sized patties from the mixture. Cook the patties on the grill for about 5 minutes on both sides. Top the patties with the pepper jack cheese and serve them over the buns. 

Pepperjack Burgers

49

CREAM CHEESE

Burgers

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 8 Calories 526 kcal Fat 35.2 g Carbohydrates 24.4g Protein 27.2 g Cholesterol 130 mg Sodium 472 mg

Ingredients 2 C. seeded and chopped jalapeño pepper 2 (8 oz.) packages cream cheese, softened 2 lb. ground beef 8 hamburger buns, split

Directions 1. 2. 3. 4. 5. 6. 7.

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Set your grill for medium heat and grease the grill grate. In a bowl, mix together the cream cheese and jalapeño peppers. Make 16 (1/4-inch thick) patties from the beef. Place some cream cheese in the center of 8 patties. Place the remaining patties on top and with your fingers, press the edges to seal. Cook the patties on the grill for about 10 minutes on both sides. Serve these patties over the buns alongside a topping of your liking. 

Cream Cheese Burgers

Jalapeño Soup

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 644 kcal Fat 50.4 g Carbohydrates 9.6g Protein 38.9 g Cholesterol 159 mg Sodium 1273 mg

Ingredients 6 C. chicken broth 2 C. chopped celery 2 C. chopped onion 1 tsp garlic salt 2 lb. cubed Cheddar cheese 1 C. diced jalapeño chile pepper

Directions 1. In a large pan, mix together the onion, celery, garlic salt and broth on high heat and cook for about 10 minutes. 2. Remove everything from the heat and transfer everything to a blender with the cheese and pulse till smooth. 3. Place the soup mixture in the pan on medium heat. 4. Stir in the jalapeño peppers and cook till heated completely. 

Jalapeño Soup

53

JALAPEÑO CHILI

Texas Style

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 6 Calories 402 kcal Fat 23.3 g Carbohydrates 19.4g Protein 33.7 g Cholesterol 91 mg Sodium 722 mg

Ingredients 2 (12 oz.) packages Spicy Jalapeño Chicken Sausage 2 tbsp olive oil 1/2 C. chopped onion 1 green pepper, chopped 1 red pepper, chopped 1 yellow pepper, chopped 1/2 jalapeño pepper, chopped

3 cloves garlic 2 (15 oz.) cans black soy beans 3 tbsp chili powder 1 tsp ground cumin 1 tsp dried oregano 2 bay leaves 1/4 C. sour cream

Directions 1. In a large skillet, heat the oil and stir fry the sausage, bell peppers, jalapeño pepper, onion and garlic for about 4-5 minutes. 2. Stir in the remaining ingredients and reduce the heat to low. 3. Simmer everything for about 20 minutes. 4. Serve with a topping of the sour cream. 

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Jalapeño Chili Texas Style

Caribbean-Mexican Dinner

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 4 Calories 1054 kcal Fat 60.6 g Carbohydrates 109.9g Protein 33.8 g Cholesterol 39 mg Sodium 718 mg

Ingredients 1 tsp coconut oil 1 1/2 C. Basmati Rice - cooks in 10 minutes 2 (13.5 oz.) cans light coconut milk 2 limes, zested and juiced salt to taste Roasted Corn, Jalapeños, & Chicken: 4 corn tortillas, cut each into 1/4-inch strips nonstick cooking spray 2 jalapeño chile peppers 1 (15.25 oz.) can whole kernel corn, well drained

1 tbsp canola oil, divided 8 oz. skinless, boneless chicken breasts, cut into bite-size pieces 2 tbsp chili powder 1 tbsp ground cumin 1 C. canned black beans, drained 1 C. chopped fresh tomatoes 1 avocado - peeled, pitted and diced 4 tbsp sour cream

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Set your oven to 400 degrees F before doing anything else and lightly grease a baking sheet. In a large pan, heat the oil on medium heat and stir fry the rice for about 1 minute. Stir in the coconut milk, then increase the heat and bring everything to a boil. Reduce the heat to low and simmer, covered for about 35 minutes. Remove everything from the heat and keep aside, covered for about 10 minutes. With a fork, fluff the rice and stir in the lime zest, salt and lime juice. Cover the pan to keep it warm. Arrange the tortilla strips onto the prepared baking sheet and cook everything in the oven for about 30 minutes. 9. With tongs, hold the jalapeño peppers and place them over the burner of your stove for about 3 Caribbean-Mexican Dinner

55

minutes, while continually turning the pepper. 10. Immediately, transfer the peppers into a plastic bag and seal it tightly, then keep it aside for about 5-10 minutes. 11. Remove the stems, skin and seeds then chop them. 12. Grease a nonstick skillet with cooking spray and heat on medium-high heat. 13. Add the corn and cook for about 1-3 minutes. 14. Transfer the corn into a bowl. 15. In the same skillet, heat the oil on medium-high heat and stir fry the chicken, cumin and chili powder for about 2-3 minutes. 16. Stir in the corn and beans and cook for about 5 minutes. 17. Divide the rice into serving bowls and top with the chicken mixture and tomatoes. 18. Serve with a topping of sour cream alongside the tortilla strips. 

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Texas

Jalapeño Chutney

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 6 Calories 45.9 Fat 0.3g Cholesterol 0.0mg Sodium 0.4mg Carbohydrates 11.2g Protein 0.9g

Ingredients 5 peaches, ripe 2 jalapeños, stems removed, diced 1 tbsp ginger, finely diced 1 tbsp sugar 1 tsp ground cinnamon 2 tsp lemon juice

Directions 1. Peel the peaches then remove the pit and chop 3 of them in a bowl. 2. In a blender, add the remaining peaches and pulse till a puree forms. 3. In a pan, mix together the peach puree, ginger, jalapeños, sugar, lemon juice and cinnamon on medium heat. 4. Simmer, stirring occasionally for about 5-6 minutes. 5. Stir in the chopped peaches and simmer everything, while stirring occasionally for about 3 minutes or till desired thickness of chutney. 6. Remove everything from the heat and let it cool before serving. 

Texas Jalapeño Chutney

57

HUNGARIAN

Jalapeño Chili

Prep Time: 25 mins Total Time: 1 hr 35 mins Servings per Recipe: 8 Calories 741 kcal Fat 32.2 g Carbohydrates 59.2g Protein 49.3 g Cholesterol 142 mg Sodium 865 mg

Ingredients 2 tbsp olive oil 2 cloves minced garlic 1 large onion, coarsely chopped 1 red bell pepper, coarsely chopped 2 jalapeño peppers, seeded and sliced 1 (15 oz.) can tomato sauce 1 (28 oz.) can crushed tomatoes

3/4 C. maple syrup 1 (40 oz.) can kidney beans, drained 1 tbsp coarse ground black pepper 2 tbsp chili powder 4 lb. ground beef chuck salt to taste

Directions 1. 2. 3. 4. 5.

In a large pan, heat oil on medium heat bell pepper and onion and sauté for about 5-6 minutes. Add garlic and jalapeño and sauté for about 1 minute. Add beans, tomatoes, tomato sauce, maple syrup, red chili and black pepper and bring to a boil. Reduce the heat to low. Meanwhile heat a large nonstick skillet on medium-high heat and cook the beef with salt for about 8-10 minutes. 6. Discard the excess fat and transfer the beef into pan with beans mixture. 7. Simmer, stirring occasionally for about 1 hour. 8. Stir in salt and continue to simmer for 5 more mins.

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Hungarian Jalapeño Chili

Mediterranean

Chickpea Soup

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 8 Calories 155.4 Fat 4.5g Cholesterol 0.0mg Sodium 298.7mg Carbohydrates 24.3g Protein 5.1g

Ingredients 2 tbsp olive oil 5 cloves garlic, minced 2 jalapeño peppers, minced 1 tsp ground caraway 1 tsp dried oregano 2 (14 oz.) cans chickpeas, drained and rinsed 2 (14 oz.) cans vegetable broth

2 C. water 5 tbsp fresh lemon juice 1/3 C. fresh cilantro, chopped salt and pepper

Directions 1. 2. 3. 4.

In a large soup pan, heat the oil on medium heat and sauté the jalapeños and garlic till golden brown. Stir in the oregano and caraway seeds and sauté for a couple minutes. Stir in the chickpeas, water and broth and simmer everything for about 20 minutes. Stir in the seasoning, cilantro and lemon juice and simmer everything for about 5 minutes. 

Mediterranean Chickpea Soup

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TRADITIONAL

Mexican Sauce

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 6 Calories 86.9 Fat 4.9g Cholesterol 0.0mg Sodium 16.8mg Carbohydrates 9.4g Protein 1.8g

Ingredients 2 (16 oz.) cans tomatoes 2 tbsp oil 1 C. onion, finely chopped 1 small jalapeño pepper, minced 2 garlic cloves, minced 2 tbsp broth 1 tsp dried oregano

1 tsp dried ancho chile powder 1/2 tsp cumin 1/2 tsp dried basil

Directions 1. Drain the tomatoes, reserving the liquid, then chop the tomatoes. 2. In a pan, heat the oil on medium heat and sauté the onion, garlic and jalapeño for about 5 minutes. 3. Add the tomatoes, reserved liquid and the remaining ingredients and simmer everything for about 20-30 minutes, stirring occasionally. 4. With an immersion blender, puree the mixture completely. 

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Traditional Mexican Sauce

Lentil Soup 5

(Jalapeños, Black Beans, and Peppers)

Prep Time: 1 hr Total Time: 6 hr Servings per Recipe: 10 Calories 231 kcal Fat 1.2 g Carbohydrates 43.4g Protein 12.6 g Cholesterol 0 mg Sodium 851 mg

Ingredients 1 lb dry black beans 1 1/2 quarts water 1 carrot, chopped 1 stalk celery, chopped 1 large red onion, chopped 6 cloves garlic, crushed 2 green bell peppers, chopped 2 jalapeño pepper, seeded and minced 1/4 C. dry lentils

1 (28 oz.) can peeled and diced tomatoes 2 tbsps chili powder 2 tsps ground cumin 1/2 tsp dried oregano 1/2 tsp ground black pepper 3 tbsps red wine vinegar 1 tbsp salt 1/2 C. uncooked white rice

Directions 1. 2. 3. 4. 5. 6.

Submerge your beans in about 3 times their size of water. Then get everything boiling for 12 mins. Now place a lid on the pan and shut the heat. Let the beans sit for 1 and a half hours before removing the liquid and then rinsing the beans. Add your beans to a slow cooker with 1.5 quarts of fresh water and cook for 3 hrs on high. Now add the following after 3 hrs of cooking: tomatoes, carrots, lentils, celery, salt, chili powder, vinegar, cumin, black pepper, and oregano, jalapeños, onions, bell peppers, and garlic. 7. With low heat cook for 3 more hrs. Then add the rice when about 25 mins is left in the cooking time. 8. Take half of the soup and puree it in a blender then put it back in the pot. 9. Enjoy.  Lentil Soup 5: (Jalapeños, Black Beans, and Peppers)

63

EASY

Dahl

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 6 Calories 209 kcal Fat 5.7 g Carbohydrates 30.6g Protein 10.4 g Cholesterol 0 mg Sodium 12 mg

Ingredients 1 C. red lentils 2 tbsps ginger root, minced 1 tsp mustard seed 2 tbsps chopped fresh cilantro 4 tomatoes, chopped 3 onions, chopped 3 jalapeño peppers, seeded and minced

1 tbsp ground cumin 1 tbsp ground coriander seed 6 cloves garlic, minced 2 tbsps olive oil 1 C. water salt to taste

Directions 1. Pressure cook the lentils until tender or boil them in water for 22 mins. 2. Stir fry your mustard seeds until they being to pop then add in your oil, garlic, onions, jalapeños, and ginger. 3. Continue stirring and frying until the onions are browned. 4. Now pour in your tomatoes, cumin, and coriander. 5. Cook the tomatoes for 2 mins and then add in your water and boil everything for 7 mins. 6. Combine in your cooked lentils and mix everything. 7. Finally add your preferred amount of salt. 8. Serve with cilantro. Enjoy with cooked basmati. 

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Easy Dahl

Asian Inspired Wontons

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 5 Calories 451 kcal Fat 34.1 g Carbohydrates 31.1g Protein 6.7 g Cholesterol 52 mg Sodium 960 mg

Ingredients 1 (8 oz.) package cream cheese, softened 1 (4 oz.) can diced jalapeño peppers 20 (3.5 inch square) wonton wrappers 1/2 C. sweet chili sauce oil for deep frying

Directions 1. 2. 3. 4. 5. 6. 7. 8.

In a bowl, mix together the jalapeño peppers and cream cheese. Place about 1 tsp of the jalapeño mixture in the center of each wonton wrapper. Coat the edges of the wrappers with wet fingers and fold them over the filling in a triangle shape. With your fingers, press the edges to seal them completely. In a large skillet heat the oil to 375 degrees F. Add the wontons in batches and cook them for about 2 minutes, flipping occasionally. Transfer the wrappers onto a paper towel lined plate to drain. Serve alongside the sweet chili sauce. 

Asian Inspired Wontons

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TURKEY

Lunch Wontons

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 10 Calories 330 kcal Fat 14.1 g Carbohydrates 39.6g Protein 11.7 g Cholesterol 32 mg Sodium 427 mg

Ingredients 3/4 C. lemon juice 1 C. dried cranberries 1 1/2 C. shredded cooked turkey 1 C. prepared stuffing 4 oz. cream cheese, softened 1/4 C. thick turkey gravy 1 (14 oz.) package wonton wrappers salt to taste

3 C. canola oil for frying 2 tbsp minced onion 1 tbsp lime juice 1 tsp seeded and minced jalapeño pepper - or to taste 1 tsp minced garlic 1 tsp water

Directions 1. 2. 3. 4.

In a bowl, mix together the dried cranberries and lemon juice and keep aside. In a bowl, mix together the turkey gravy, turkey, cream cheese and stuffing. Place about 1 tbsp of the peach mixture in the center of each wonton wrapper. Coat the edges of the wrappers with the egg white mixture and fold them over the filling in a triangle shape. 5. With your fingers, press the edges to seal them completely and sprinkle with the salt. 6. In a large skillet heat the oil on medium-high heat. 7. Add the wontons in batches and cook them for about 2 minutes on both sides. 8. Transfer the wrappers onto a paper towel lined plate to drain. 9. Drain the cranberries completely and place them into a food processor, then pulse till chopped finely. 10. In a bowl, transfer the chopped cranberries with the remaining ingredients and mix well. 11. Serve the wontons alongside the cranberry salsa.   68

Turkey Lunch Wontons

Wontons

Louisville

Prep Time: 15 mins Total Time: 16 mins Servings per Recipe: 4 Calories 796.5 Fat 66.5g1 Cholesterol 109.0mg Sodium 833.7mg Carbohydrates 24.3g Protein 31.8g

Ingredients 1/2 C. canned green chili 1/4 C. canned jalapeño 1 lb monterey jack cheese, shredded wonton wrapper Sauce 3 avocados, mashed 2 tbsp lemon juice

1 tsp seasoning salt, mix 1 tsp ground coriander 1/2 C. mayonnaise 3 green onions, minced

Directions 1. In a blender, add the Monterey Jack cheese, jalapeño and green chili and pulse till smooth. 2. Place about 2 tbsp of the cheese mixture on one corner of the wonton wrapper and fold that corner over the filling. 3. Fold the corners on the right and left and moisten the remaining corner before folding it down. 4. In a large skillet heat the oil to 350 degrees F. 5. Add the wontons in batches and cook them for about 1-2 minutes. 6. Transfer the wrappers onto a paper towel lined plate to drain. 7. For the sauce, in a bowl, mix together all the sauce ingredients. 8. Serve wonton alongside the sauce. 

Wontons Louisville

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EASY MEXICAN

Brown Rice

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 10 Calories 124 kcal Fat 1g Carbohydrates 26g Protein 4.7 g Cholesterol 0 mg Sodium 220 mg

Ingredients 2 C. cooked brown rice 1 (15 oz.) can kidney beans, rinsed and drained 1 (15 oz.) can black beans, rinsed and drained 1 (15.25 oz.) can whole kernel corn, drained 1 small onion, diced 1 green bell pepper, diced 2 jalapeño peppers, seeded and diced

1 lime, zested and juiced 1/4 C. chopped cilantro leaves 1 tsp minced garlic 1 1/2 tsps ground cumin salt to taste

Directions 1. Get a bowl, combine: cumin, rice, garlic, beans, cilantro, corn, lime juice & zest, onions, jalapeños, and green peppers. 2. Add in your preferred amount of pepper and salt and place the contents in the fridge for 60 mins then stir everything and serve. 3. Enjoy. 

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Easy Mexican Brown Rice

Asian

Chicken Soup

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 10 Calories 318.1 Fat 4.6g Cholesterol 58.1mg Sodium 1308.5mg Carbohydrates 38.3g Protein 29.9g

Ingredients 3 quarts chicken broth 2 stalks fresh lemongrass ( each 12 to 18 inches long) 12 slices fresh ginger ( thin, quarter sized) 6 fresh jalapeño chilies 1 1/4 lbs cabbage 8 oz. mushrooms 2 carrots 2 lbs boneless skinless chicken breast halves

4 garlic cloves, peeled and chopped 1 (14 1/2 oz.) cans diced tomatoes 1/2 C. lemon juice 2 tbsp asian fish sauce 1/3 C. thinly sliced green onion 5 C. hot cooked rice 2 lemons, cut into wedges 1 1/2 C. chopped fresh cilantro

Directions 1. 2. 3. 4. 5. 6. 7.

In a large pan, bring the broth to a boil over high heat. Trim the lemongrass stalks then discard the outer layers, cut each stalk into 3-ich lengths. Crush the ginger and lemongrass pieces lightly. Slice 2 jalapeños in half and chip the remaining finely. In a pan of boiling broth, add the lemongrass, ginger and halved jalapeños and reduce the heat. Simmer, covered for about 20-30 minutes. Meanwhile, shred the cabbage and slice the mushrooms into 1/4-inch thick slices by discarding the stem ends and discolored parts. 8. Peel the carrots and slice them into 1/4 inch in thickness. 9. Cut the chicken into 1/4-inch thick slices 1 1/2-2 inches long. 10. In the broth, add: carrots, mushrooms, cabbage and garlic and bring to a boil on high heat. Asian Chicken Soup

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11. Reduce the heat and simmer, covered for about 8-10 minutes. 12. Add the tomatoes with liquid and chicken and increase the heat to high. 13. Cook, covered for about 3-5 minutes. 14. Stir in the fish sauce and lemon juice and top with the green onion. 15. Serve alongside the rice, lemon wedges, cilantro and chopped chilies.  

72

Cambodian

Curry Sauce

Prep Time: 5 mins Total Time: 45 mins Servings per Recipe: 1 Calories 3796.8 Fat 169.4g Cholesterol 0.0mg Sodium 540.0mg Carbohydrates 574.1g Protein 15.1g

Ingredients 1/3 C. lemongrass 4 garlic cloves 1 tsp galangal, dried 1 tsp ground turmeric 1 jalapeño chili, stemmed & seeded 3 shallots 3 1/2 C. coconut milk

3 kaffir lime leaves 1 pinch salt

Directions 1. In a food processor, add the lemongrass, shallots, galangal, garlic and jalapeño and pulse till a puree forms. 2. In a pan, add the coconut milk and bring to a boil, then stir in the pureed mixture. 3. Add the salt and lime leaves and boil, stirring continuously for about 5 minutes. 4. Reduce the heat to low and simmer for about 30 minutes, stirring occasionally. 5. Discard the lime leaves. 6. For 1 serving, add 1/2 C. of this curry sauce into a shallow pan. 7. Add 1/2 C. of the meat or vegetables and bring to a medium boil and cook to desired doneness. 

Cambodian Curry Sauce

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WHITE

Chili

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 684 kcal Fat 16.8 g Carbohydrates 74.9g Protein 59.1 g Cholesterol 1102 mg Sodium 1896 mg

Ingredients 1 tbsp vegetable oil 1 onion, diced 3 cloves garlic, crushed 1 (4 oz.) can diced jalapeño peppers 1 (4 oz.) can diced green chili peppers 2 tsps ground cumin 1 tsp dried oregano

1 tsp ground cayenne pepper 2 (14.5 oz.) cans chicken broth 3 C. diced cooked chicken breast 3 (15 oz.) cans white beans 1 C. shredded Monterey Jack cheese

Directions 1. Stir fry your onions until soft, in oil, then add in, cayenne, garlic, oregano, jalapeños, cumin, and chili peppers. 2. Cook this mix for 4 more mins then pour in the beans, chicken, and broth. 3. Get everything boiling then set the heat to low and simmer the contents for 17 mins. 4. Stir the chili every 4 mins. 5. Shut the heat and add the cheese. 6. Once the cheese has melted, your chili is ready to serve. 7. Enjoy. 

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White Chili

Jalapeño

Gazpacho

Prep Time: 20 mins Total Time: 2 hr 20 mins Servings per Recipe: 4 Calories 155 kcal Fat 7.9 g Carbohydrates 19.4g Protein 4g Cholesterol 0 mg Sodium 248 mg

Ingredients 2 C. shredded zucchini 1 onion, coarsely diced 1 avocado - peeled, pitted, and coarsely diced 1/2 C. canned garbanzo beans, drained 1/4 C. apple cider vinegar 1 jalapeño pepper, seeded and minced 2 tsps lemon juice (optional)

1 clove garlic, smashed 1/4 tsp salt, or more to taste 1/4 tsp ground black pepper, or more to taste

Directions 1. Get a bowl, combine: pepper, zucchini, garlic, salt, onions, lemon juice, avocado, jalapeño, garbanzos, and cider vinegar. 2. Stir the mix to evenly distribute the contents and place a covering of plastic around the bowl. 3. Put everything in the fridge for 2 hrs. 4. Enjoy. 

Jalapeño Gazpacho

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AVOCADO

Salsa

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 158 kcal Fat 12 g Carbohydrates 13.8g Protein 1.9 g Cholesterol 0 mg Sodium 397 mg

Ingredients 1 mango, peeled, seeded and diced 1 avocado, peeled, pitted, and diced 4 medium tomatoes, diced 1 jalapeño pepper, seeded and diced 1/2 C. chopped fresh cilantro 3 cloves garlic, diced 1 tsp salt

2 tbsps fresh lime juice 1/4 C. chopped red onion 3 tbsps olive oil

Directions 1. Get a bowl, mix: garlic, mango, cilantro, avocado, and tomatoes. 2. Stir the mix then add in your olive oil, salt, red onions, and lime juice. 3. Stir your salsa to evenly distribute the liquids. Then place a covering of plastic on the bowl and put everything in the fridge for 40 mins. 4. Enjoy. 

78

Avocado Salsa

New World Ceviche

Prep Time: 1 hr Total Time: 9 hr Servings per Recipe: 20 Calories 152 kcal Fat 4.9 g Carbohydrates 19.7g Protein 8.3 g Cholesterol 49 mg Sodium 597 mg

Ingredients 1 (16 oz.) package cooked medium shrimp, peeled and deveined 2 (8 oz.) packages imitation crabmeat, cut into 1-inch pieces 5 tomatoes, diced 3 avocados, peeled and diced 1 English cucumber, peeled and cut into bite-size pieces

1 red onion, diced 1 bunch cilantro, chopped, or more to taste 4 limes, juiced 2 jalapeño peppers, seeded and finely diced 2 cloves garlic, pressed 1 (64 oz.) bottle tomato and clam juice cocktail salt and ground black pepper to taste

Directions 1. Get a bowl, combine: garlic, crab, jalapeño, tomatoes, lime juice, avocados, shrimp, cilantro, cucumber, and red onions. 2. Stir the mix then add in the clam juice cocktail. 3. Stir the mix again then place a covering of plastic on the bowl and put everything in the fridge for 8 hrs. 4. Enjoy. 

New World Ceviche

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SPICY MEXICAN

Popsicles

(Cucumbers, Jalapeños, and Sugar)

Prep Time: 5 mins Total Time: 8 hr 5 mins Servings per Recipe: 6 Calories 97.5 Fat 0.1g Cholesterol 0.0mg Sodium 1.4mg Carbohydrates 25.2g Protein 0.4g

Ingredients 3 C. cucumbers 2/3 C. sugar 1/3 C. lemon juice 1 jalapeño chile, seeds removed

Directions 1. 2. 3. 4.

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Add the following to the bowl of a food processor: cucumbers, sugar, lemon, and jalapeño. Pulse the mix until you have a puree then run everything through a strainer. Divide the mix between ice pop moulds and place everything in freezer overnight. Enjoy. 

Spicy Mexican Popsicles: (Cucumbers, Jalapeños, and Sugar)

Spanish

Lasagna

Ingredients 4 C. canned minced tomatoes 1 (7 oz) can diced green chiles 1 (4 oz) can diced jalapeño peppers 1 onion, diced 3 cloves garlic, minced 10 sprigs fresh cilantro, chopped 2 tbsps ground cumin

Prep Time: 1 hr Total Time: 2 hr 45 mins Servings per Recipe: 12 Calories 718 kcal Carbohydrates 30.1 g Cholesterol 186 mg Fat 49.7 g Fiber 3.1 g Protein 41.5 g Sodium 1767 mg

2 lbs spicy beef sausage, or italian turkey sausage 1 (32 oz) container ricotta cheese 4 eggs, lightly beaten 1 (16 oz) package Mexican style shredded four cheese blend 1 (8 oz) package no-cook lasagna noodles

Directions 1. Boil the following for 2 mins, then simmer on low for 55 mins: cilantro, tomatoes, cumin, green chilies, garlic, onion, and jalapeños. 2. Get a bowl, mix: beaten eggs, and ricotta. 3. Set your oven to 350 degrees before continuing. 4. Stir-fry your beef sausage. Then remove oil excess and crumble the meat. 5. In your baking dish, apply a light covering of sauce then layer: sausage, 1/2 of your sauce, 1/2 shredded cheese, lasagna noodles, ricotta, more noodles, all remaining sauce, and more shredded cheese. 6. Coat some foil with nonstick spray, and cover the lasagna. Cook for 30 mins covered, and 15 mins without cover. 7. Enjoy.

Spanish Lasagna

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CREAMY CHICKEN

Fettuccine

Ingredients 1 lb dry fettuccine pasta 2 tbsps vegetable oil 1/4 C. sliced onions 1/2 C. chopped yellow squash 1/2 C. zucchini, cut diagonally into 1/2 inch thick slices 3/4 C. sliced mushrooms (optional) 1 1/4 C. heavy cream 1 jalapeño pepper, seeded and diced

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 6 Calories 807 kcal Carbohydrates 69.1 g Cholesterol 74 mg Fat 36.8 g Fiber 4.1 g Protein 50.2 g Sodium 605 mg

1 tsp diced garlic 1 tbsp Dijon mustard 1 tbsp Cajun seasoning 1/2 C. grated Parmesan cheese 1/2 C. diced tomatoes salt and pepper to taste 3 tbsps vegetable oil 1 lb chicken breast, cut into 1/2 inch pieces flour for dredging

Directions 1. Boil your fettuccine for 10 mins in water and salt. 2. Get a frying pan, heat some oil, and stir fry for 5 mins: mushrooms, onions, zucchini, and squash. 3. Combine with the onions your cream and pasta and lightly simmer for 5 mins. Now add cajun seasoning, jalapeño, mustard, and garlic. Simmer for 2 more mins. 4. Get a 2nd pan and cook your chicken after it has been coated with flour in 3 tbsps of oil until completely done. 5. Combine everything together, chicken, veggies, and pasta. 6. Enjoy. 

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Creamy Chicken Fettuccine

Chipotle

Coleslaw I

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 25 Calories 101 kcal Fat 9g Carbohydrates 4.8g Protein 1g Cholesterol 7 mg Sodium 82 mg

Ingredients 1 head green cabbage, shredded 1 onion, chopped 2 carrots, shredded 2 jalapeño chili peppers, chopped 1 egg 1 small lemon, juiced 1 tbsp white vinegar

1/4 tsp salt 1 C. vegetable oil 2 tbsps prepared mustard 2 tbsps white sugar 1 tbsp cider vinegar 1/2 tsp ground chipotle chili pepper 1/2 tsp celery salt

Directions 1. In a large bowl, mix together the carrots, cabbage, onion and jalapeño peppers. 2. For the Mayonnaise, in a food processor, add egg, lemon juice white vinegar and salt and pulse till smooth. 3. While the motor is running slowly, add the oil and pulse till smooth and thick and transfer into a large bowl. 4. Add all the dressing ingredients and mix till well combined. 5. Pour dressing over salad and stir till well combined. 6. Cover and refrigerate to chill for at least 2 hours before serving. 

Chipotle Coleslaw I

85

JALAPEÑO, CILANTRO

and Mango Tilapia

Prep Time: 45 mins Total Time: 1 hr 55 mins Servings per Recipe: 2 Calories 634 kcal Fat 40.2 g Carbohydrates 33.4g Protein 36.3 g Cholesterol 62 mg Sodium 697 mg

Ingredients 1/3 C. extra-virgin olive oil 1 tbsp lemon juice 1 tbsp minced fresh parsley 1 clove garlic, minced 1 tsp dried basil 1 tsp ground black pepper 1/2 tsp salt 2 (6 oz.) tilapia fillets

1 large ripe mango, peeled, pitted and diced 1/2 red bell pepper, diced 2 tbsps minced red onion 1 tbsp diced fresh cilantro 1 jalapeño pepper, seeded and minced 2 tbsps lime juice 1 tbsp lemon juice salt and pepper to taste

Directions 1. 2. 3. 4. 5. 6. 7. 8.

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Get a bowl, combine: half tsp salt, olive oil, 1 tsp pepper, 1 tbsp lemon juice, basil, garlic, and parsley. Coat your pieces of fish by stirring them in the bowl as well. Place a covering on the bowl and put everything in the fridge for 60 mins. Get a 2nd bowl, combine: 1 tbsp lemon juice, mango, pepper, lime juice, bell peppers, salt, jalapeños, cilantro, and red onions. Place a covering on this mix as well and place it in the fridge. Get a grill hot and coat its grate with oil. Grill your pieces of fish for 5 mins per side and then garnish them with the mango mix when serving. Enjoy. 

Jalapeño, Cilantro, and Mango Tilapia

Classical

Shrimp In Thailand

Ingredients 4 cloves garlic, peeled 1 (1 inch) piece fresh ginger root 1 fresh jalapeño pepper, seeded 1/2 tsp salt 1/2 tsp ground turmeric 2 tbsps vegetable oil 1 medium onion, diced

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 5 Calories 289 kcal Carbohydrates 8.2 g Cholesterol 173 mg Fat 20.1 g Fiber 2.1 g Protein 20.9 g Sodium 502 mg

1 pound medium shrimp - peeled and deveined 2 tomatoes, seeded and diced 1 cup coconut milk 3 tbsps chopped fresh basil leaves

Directions 1. Blend the mixture of garlic, turmeric, ginger and jalapeño in a blender until the required smoothness is achieved. 2. Cook onion in hot oil for a few minutes before adding spice paste and cooking for another few minutes. 3. Cook shrimp for a few minutes in it before adding tomatoes and coconut milk, and cooking it for five minutes covered with lid. 4. Now cook for five more minutes without lid to get the sauce thick. 5. Also add some fresh basil at the last minute. 6. Serve. 

Classical Shrimp In Thailand

87

JAMAICAN

Jerk Chicken I

Prep Time: 10 mins Total Time: 8 hr 30 mins Servings per Recipe: 4 Calories 834 kcal Carbohydrates 4.8 g Cholesterol 284 mg Fat 57.2 g Fiber 0.6 g Protein 71.1 g Sodium 568 mg

Ingredients 1/2 green onion, minced 1/4 C. orange juice 1 tbsp minced fresh ginger root 1 tbsp minced jalapeño peppers 1 tbsp lime juice 1 tbsp soy sauce 1 clove garlic, minced 1 tsp ground allspice

1/4 tsp ground cinnamon 1/2 tsp ground cloves 1 (2 to 3 lb) whole chicken, cut into pieces

Directions 1. For marinade mix the following evenly: cloves, onions, cinnamon, orange juice, allspice, ginger, garlic, pepper, soy sauce, and lemon juice. 2. Cover your chicken with the marinade. Place lid on the container. Put everything in the fridge for 7 to 8 hrs. 3. Get a grill hot. Grill the chicken until fully done, time depends on heat level. 7-8 mins each side. Boil extra marinade for 5 mins and use as a coating or discard. 4. Enjoy. NOTE: Traditional jerk chicken in Jamaica is prepared with an open flame.  

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Jamaican Jerk Chicken I

Jamaican Salad

Prep Time: 30 mins Total Time: 2 hr 45 mins Servings per Recipe: 4 Calories 443 kcal Fat 11.3 g Carbohydrates 68.8g Protein 18.9 g Cholesterol 34 mg Sodium 1561 mg

Ingredients 2 skinless, boneless chicken breast halves 1/2 C. teriyaki marinade sauce 2 tomatoes, seeded and diced 1/2 C. diced onion 2 tsps minced jalapeño pepper 2 tsps diced fresh cilantro 1/4 C. Dijon mustard 1/4 C. honey

1 1/2 tbsps white sugar 1 tbsp vegetable oil 1 1/2 tbsps cider vinegar 1 1/2 tsps lime juice 3/4 lb mixed salad greens 1 (8 oz.) can pineapple chunks, drained 4 C. corn tortilla chips

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Get a bowl, combine: teriyaki and chicken. Place a covering on the bowl, and put everything in the fridge for 3 hrs. Get a 2nd bowl, combine: cilantro, tomatoes, jalapeños, and onions. Place a covering on this bowl as well and chill the contents in the fridge also. Get a 3rd bowl, mix: lime juice, mustard, vinegar, honey, oil, and sugar. Get the mix nice and smooth then place a covering on the bowl and place it in the fridge too. Now get your grill hot and oil the grate. Cook the chicken for 9 mins per side. Layer your greens on a serving plate then top them with some of the contents from 2nd bowl, then add some pineapple and crushed tortilla chips. 9. Add your preferred amount of grilled chicken then top everything liberally with the sweet sauce in the 3rd bowl. Enjoy.

Jamaican Salad

89

FRANGO E COCONUTS

(Coconut Chicken)

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 345 kcal Fat 19.9 g Carbohydrates 11.5g Protein 29.3 g Cholesterol 72 mg Sodium 234 mg

Ingredients 1 tsp ground cumin 1 tsp ground cayenne pepper 1 tsp ground turmeric 1 tsp ground coriander 4 skinless, boneless chicken breast halves salt and pepper to taste 2 tbsps olive oil 1 onion, diced

1 tbsp minced fresh ginger 2 jalapeño peppers, seeded and diced 2 cloves garlic, minced 3 tomatoes, seeded and diced 1 (14 oz.) can light coconut milk 1 bunch diced fresh parsley

Directions 1. 2. 3. 4. 5. 6. 7. 8.

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Get a bowl, combine: coriander, cumin, turmeric, and cayenne. Now add in the chicken and also some pepper and salt. Stir the contents to evenly coat the chicken pieces. Now begin to stir fry your chicken in 1 tbsp of olive oil until fully done, for 16 mins. Place the chicken to the side. Add in the rest of the oil and begin to fry the following for 7 mins: garlic, onion, jalapeños, and ginger. Add the tomatoes and cook the mix for 10 more mins before pouring in the coconut milk. Top the chicken with the tomato and coconut mix and then some parsley. Enjoy.

Frango e Coconuts: (Coconut Chicken)

Mayan

Couscous

Ingredients 1 cup couscous 1/2 tsp ground cumin 1 tsp salt, or to taste 1 1/4 cups boiling water 1 clove unpeeled garlic 1 (15 oz.) can black beans, rinsed and drained 1 cup canned whole kernel corn, drained 1/2 cup finely chopped red onion

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 15 Calories 300 kcal Carbohydrates 44.8 g Cholesterol 0 mg Fat 10.9 g Fiber 3.6 g Protein 7.1 g Sodium 713 mg

1/4 cup chopped fresh cilantro 1 jalapeño pepper, minced 3 tbsps olive oil 3 tbsps fresh lime juice, or to taste

Directions 1. Add boiling water into a mixture of salt and couscous in a large sized bowl, and cover it with plastic wrap before letting it stand for about ten minutes. 2. In this time, cook unpeeled garlic in hot oil over medium heat until it has turned golden brown. 3. Now mash this garlic and add it into the couscous along with black beans, onion, cilantro, corn, jalapeño pepper, olive oil, and lime juice. 4. Serve. 

Mayan Couscous

93

MANGO SALSA

Steak Fajitas

Ingredients Tacos: 1 tbsp vegetable oil 1 (1 oz.) package taco seasoning mix 1 (1 1/4 pound) flank steak, trimmed of excess fat 8 (6 inch) flour tortillas for soft tacos & fajitas Mango Salsa: 2 ripe medium mangoes, seed removed, peeled and diced

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 391 kcal Carbohydrates 46.5 g Cholesterol 31 mg Fat 13.9 g Fiber 3.2 g Protein 21.6 g Sodium 1068 mg

Juice of 1 medium lime 1 jalapeño chili, seeded, chopped 1/4 cup chopped red onion 1/4 cup chopped fresh cilantro leaves

Directions 1. Preheat your oven to 400 degrees F before doing anything else. 2. Cook flank steak after putting taco seasoning and mix over it on high heat until golden brown and place this in the preheated oven until tender. 3. Let it cool down for about 10 minutes and in this time, combine all the salsa ingredients thoroughly. 4. Cut down the prepared steak into small pieces and fold tortillas in three pieces with some salsa. 5. Serve.

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Mango Salsa Steak Fajitas

ARROZ ROJO

(Mexican Red Rice) Ingredients 2 Roma (plum tomatoes), cored 2 tbsps vegetable oil 1 cup minced onion 2 cloves garlic, minced 1 cup uncooked long-grain white rice 1 3/4 cups low-sodium chicken broth 1/4 cup canned tomato sauce 1 jalapeño pepper, chopped

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 5 Calories 213 kcal Carbohydrates 35.1 g Cholesterol 1 mg Fat 6g Fiber 1.6 g Protein 4.6 g Sodium 109 mg

2 sprigs fresh cilantro salt to taste

Directions 1. Using a box grater and discarding the skin of tomatoes, grate the tomatoes and put them in a medium sized bowl. 2. Now cook onion and add garlic in hot oil for about 5 minutes before garlic and one minute after adding garlic. 3. Now add rice and cook for another 3 minutes to get rice slightly toasted. 4. Bring everything to a boil after adding chicken tomato sauce, grated tomato, and chicken broth. 5. Sprinkle jalapeño pepper, salt, and cilantro before turning the heat down to low and cooking for another 15 minutes while keeping the lid on the skillet. 6. Now remove the rice from the heat and let it stand covered in the skillet for about 8 minutes before transferring to the serving dish. 

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Arroz Rojo: (Mexican Red Rice)

Salsa Verde

(Green Salsa from Morelos)

Ingredients

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 1 qt Calories 20 kcal Carbohydrates 3.7 g Cholesterol < 1 mg Fat 0.6 g Fiber 1.2 g Protein 0.6 g Sodium 24 mg

2 pounds tomatillos, husked 2 fresh jalapeño peppers 3 cloves garlic, peeled 1 dash cloves 1/2 tsp ground cumin 1 dash black pepper 1 tsp chicken bouillon granules, or salt

Directions 1. Cook tomatillos, jalapeños and garlic in a large sized pan after putting in water. 2. Now bring this to a boil and cook for about 10 minutes or until the color of the tomatillos turn yellow after turning down the heat to medium. 3. Allow it to cool down for 10 minutes and after removing all the water from; put these tomatillos, along with cloves, pepper, cumin and chicken bouillon into the blender. 4. Blend until the required smoothness is achieved. 5. Serve. 

Salsa Verde: (Green Salsa from Morelos)

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