Jalapeño Cheddar Chicken

From: www.getinmybelly.com

Ingredients:

• 4 tsp Olive oil, divided
• 3 Boneless, skinless chicken breasts
• 1/2 tsp Kosher salt
• 1/2 tsp Black pepper
• 3/4 tsp Chili powder
• 3/4 tsp Cumin
• 1/2 cup Onion, finely diced
• 3 medium Jalapeños, seeds and membranes removed, finely diced
• 2 Cloves garlic, minced
• 1/2 CUP Chicken broth
• 4oz. Cream cheese
• 1 1/2 CUP Shredded cheddar cheese

Directions:

Heat 2 teaspoons of the olive oil in a large skillet over medium-high heat.

Season chicken breasts with the salt, pepper, chili powder and cumin

Add to pan and sear for 4 minutes on each side, until golden brown.

Remove chicken breasts from the skillet to a plate and cover with aluminum foil to keep warm. (They will finish cooking later.)

Reduce heat to medium and add remaining two teaspoons olive oil to pan.

Add diced onion and jalapeño and cook, stirring occasionally, for 4-5 minutes, until softened.

Add garlic and saute for 30 more seconds.

Add chicken broth and cream cheese and stir until melted.

Stir in shredded cheddar cheese and stir until melted and mixture is simmering.

Return the chicken breasts to the skillet, along with any accumulated juices, and turn to coat in the cheese sauce.

Cover the pan, reduce the heat to medium-low and cook for 7-9 minutes, until chicken is cooked through. (It will depend on how thick your chicken breasts are.)

Serve chicken breasts with extra sauce spooned over the top.

Jalapeno Popper Dip

From:  Recipe by Jeanette's Healthy Living at:

http://jeanetteshealthyliving.com/light-jalapeno-popper-dip/

Ingredients

• 2 cups (16 ounces) low-fat cottage cheese, pureed in a food processor(I used 16oz of cream cheese)
• 2 cups shredded light (reduced fat) sharp cheddar cheese
• ¼ cup shredded Parmesan cheese
• ¼ cup pickled jalapeño peppers, chopped
• ¼ cup roasted red bell peppers, chopped
• ¼ cup scallions, chopped
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• salt and pepper, to taste 

Breadcrumb Topping(Next time I'll double this)

• ¼ cup panko crumbs (for gluten-free version, process a few slices of gluten-free bread in food 
• processor until crumbly)
• ⅛ teaspoon garlic powder
• ⅛ teaspoon onion powder
• ⅛ teaspoon paprika
• ⅛ teaspoon pepper
• 1 teaspoon olive oil 

DIRECTIONS

1. Preheat oven to 375 degrees.

2. In a large bowl, stir together cottage cheese, cheddar cheese, Parmesan cheese, jalapeño peppers, roasted red bell peppers and scallions. Season with garlic powder, onion powder, salt and pepper. Transfer to a baking dish.(I used a 7in round dish. The depth of the dip was 2-3 inches.  I think a shallower dish would be better for serving.)

3. In a small bowl, mix together panko crumbs, garlic powder, onion powder, paprika, salt, pepper and olive oil. Sprinkle on top of dip. Bake for 20 minutes until bubbly and hot.

4. Serve with assorted bell pepper strips or tortilla chips.

Bacon wrapped Jalapeno Poppers

Bacon wrapped Jalapeno Poppers
Active Time: 30 min
Total Time: 1 hour
14-16 servings

Ingredients

14-16 Jalapeno peppers
1 (8 ounce) package cream cheese, softened
1 cup fancy shredded Mexican style four cheese blend (the finely grated kind)
1 TSP ground cumin
1.2 TSP chili powder
1 pound bacon slices cut in half.( thin bacon not thick)

Directions

Place a baking rack on a large baking sheet.
Cut peppers in half lengthwise, remove seeds and center membrane. Set aside

In medium bowl, combine cream cheese, Mexican style cheese, , cumin and chili powder; salt to taste. Divide among jalapeno halves.

Wrap each stuffed jalapeno with a half slice of bacon and place on a baking rack. Bake in a preheated 425 degree oven for 25-30 minutes or until bacon is crisp

Tip: poppers may be assembled and refrigerated for up to 1 day ahead.

Baked Creamed Corn With Red Bell Peppers and Jalapenos

Baked Creamed Corn With Red Bell Peppers and Jalapenos

Recipe courtesy Ree Drummond for Food Network MagazinePrep Time: 15 minCook Time: 50 minServes: 6 servings

Ingredients
8 ears corn, husked 2 red bell peppers, diced 2 jalapeno peppers, diced 1 cup heavy cream Kosher salt and freshly ground pepper 1 stick salted butter, cut into pieces

Directions

Preheat the oven to 350 degrees F. Slice the corn kernels from the ear in a large, deep bowl with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and the creamy milk.

Add the red bell peppers, jalapenos, heavy cream, 2 teaspoons salt, a generous amount of pepper and the butter and mix well. Pour into a 9-by-13-inch baking dish. Bake until hot and bubbly, 45 to 55 minutes.

Jalapeno Cream

Jalapeno Cream
Recipe courtesy Food Network Magazine
Prep Time:7 min

Directions

Puree 4 seeded jalapenos, 1 cup cilantro, 1/2 cup mayonnaise, 1 garlic clove, the juice of 1 lime and 1 tablespoon olive oil. Season with salt