Best 4 Jalapeno Bacon Johnnycakes With Avocado Cilantro Cream Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

"Jalapeno Bacon Johnnycakes with Avocado Cilantro Cream" is an irresistible culinary creation that tantalizes the taste buds with a perfect blend of spicy, savory, and creamy flavors. This dish, inspired by classic American and Mexican cuisine, features tender johnnycakes enriched with diced jalapenos and crispy bacon, all topped with a refreshing avocado cilantro cream. The combination of textures and flavors in this recipe makes it a delightful appetizer, brunch dish, or even a light lunch. In this article, we will guide you through the steps of preparing these delectable jalapeno bacon johnnycakes, ensuring you create a dish that will impress your family and friends.

Here are our top 4 tried and tested recipes!

JALAPENO-BACON JOHNNYCAKES WITH AVOCADO-CILANTRO CREAM



Jalapeno-Bacon Johnnycakes with Avocado-Cilantro Cream image

Chopped peppers and jalapenos are added to the batter of these bite-size cornmeal patties, as well as served raw on top. Dollops of avocado-cilantro cream temper the heat.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 50m

Yield Makes about 32

Number Of Ingredients 18

4 slices bacon (1/4 pound)
1 small onion, finely chopped (1 cup)
2 jalapeno or Fresno peppers (ribs and seeds removed for less heat, if desired), finely chopped (1/3 cup), plus more for serving
1 small mild pepper, such as baby bell, Anaheim, or cherry, finely chopped (1/3 cup), plus more for serving
Kosher salt
1 cup fine yellow cornmeal, preferably stone-ground
1 cup unbleached all-purpose flour
2 teaspoons baking powder
2 large eggs
3/4 cup whole milk
1/4 cup sour cream
2 tablespoons sugar
Corn oil, for frying
1 ripe avocado
1/4 cup sour cream
1/2 cup lightly packed cilantro sprigs
1 teaspoon finely grated lime zest, plus 2 teaspoons fresh juice
Kosher salt

Steps:

  • Johnnycakes: Cook bacon in a large cast-iron or nonstick skillet over medium heat until crisp and browned, 10 to 12 minutes. Transfer to paper towels to drain, then finely chop. Remove all but 1 tablespoon fat from skillet; return to medium heat. Add onion, hot and mild peppers, and 1/4 teaspoon salt; cook, stirring occasionally, until soft and golden in places, 7 to 9 minutes. Transfer mixture to a large bowl; let cool completely.
  • In a bowl, whisk together cornmeal, flour, baking powder, and 3/4 teaspoon salt. Add eggs, milk, sour cream, and sugar along with cooled pepper mixture, whisking just until combined (do not overmix). Stir in bacon; let stand 10 minutes.
  • Avocado Cream: Halve and pit avocado; scoop flesh into the bowl of a food processor. Add sour cream, cilantro, lime zest and juice, and 1/2 teaspoon salt. Process until smooth. Transfer mixture to a bowl and cover with plastic until ready to serve.
  • Wipe skillet clean and return to medium heat; coat with a thin film of oil. Drop level tablespoons of batter into skillet, 2 inches apart. Cook until cakes are golden on bottoms, small bubbles form at surfaces, and edges lift slightly from pan, 1 to 2 minutes. Flip and continue cooking until cakes are golden on bottoms and spring back when lightly pressed, 1 to 2 minutes more. (Brush pan with more oil as needed.) Top with dollops of avocado cream and chopped peppers; serve.

JALAPENO JOHNNY CAKE



Jalapeno Johnny Cake image

A recipe that I just tossed together and it came out so well that I thought I'd post it! I'm sure you could omit the cheese and peppers and add honey or sugar to make a sweet version of this. You could also add chopped onion, green onions, green chillies, etc for a slightly different flavour. You could also put creamed corn but if you do, I'd probably decrease the amount of milk.

Provided by Ranikabani

Categories     Grains

Time 30m

Yield 12-16 johnny cakes, 4-6 serving(s)

Number Of Ingredients 9

2 cups cornmeal
2 cups milk
4 tablespoons melted butter
2 teaspoons baking powder
2 teaspoons salt
1 jalapeno pepper, seeded and chopped finely
1/2 cup grated tex Mexican blend cheese
4 eggs, beaten slightly
oil (for frying)

Steps:

  • Put dry ingredients (except for the Jalapeño pepper and cheese in one bowl and wet ingredients in another).
  • Mix together a little at a time and let sit for fifteen minutes, occasionally stirring.
  • Then put about a tsp or two of oil in a frying pan and make it hot.
  • Just before frying the johnny cakes, add the cheese and jalapeño peppers and stir well.
  • Drop by pot spoons onto a hot griddle just as you would if you were making pancakes. Wait till bubbles form on top and then flip and fry on the other side until golden brown.
  • Serve with jalapeno dip, sour cream or eat plain.

Nutrition Facts : Calories 538, Fat 28.1, SaturatedFat 15.1, Cholesterol 276.4, Sodium 1763.8, Carbohydrate 54.5, Fiber 4.6, Sugar 1.7, Protein 18.9

ROASTED POTATO SALAD WITH JALAPEñO-AVOCADO DRESSING



Roasted Potato Salad With Jalapeño-Avocado Dressing image

As one of the most adaptable dishes, potato salad has withstood countless reimaginings. In this version, roasted potatoes are paired with two types of beans: Cannellini beans offer a hearty creaminess, while green beans add a welcome crisp-tenderness. If you have garlic or onion powder in your spice rack, use it to add some umami to the roasted potatoes. The avocado dressing is zingy and full of lively flavors; make it as spicy as you can handle, and if you are looking for more tanginess, substitute the mayonnaise with sour cream or crème fraîche.

Provided by Hetty McKinnon

Categories     dinner, salads and dressings, vegetables, appetizer, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

2 pounds small russet or Yukon Gold potatoes, scrubbed and cut into 2-inch pieces
Extra-virgin olive oil
1 teaspoon garlic or onion powder (optional)
Kosher salt (such as Diamond Crystal) and black pepper
1 pound green beans, trimmed and cut into 2-inch pieces
1 (15-ounce) can cannellini beans, rinsed
1 lime, halved
Handful of dill leaves
1 ripe avocado
1/2 cup vegan or regular mayonnaise
1/2 cup chopped dill
3 tablespoons extra-virgin olive oil
Juice of 1 lime (2 to 3 tablespoons)
1 garlic clove, peeled and roughly chopped
1 to 2 jalapeños, trimmed and roughly chopped
1/2 teaspoon kosher salt (such as Diamond Crystal)

Steps:

  • Heat oven to 425 degrees. Place the potatoes on a sheet pan and add about 2 tablespoons of olive oil, garlic or onion powder (if using), and about ½ teaspoon of salt. Season with black pepper and toss to coat. Place in the oven and roast for 25 minutes.
  • Meanwhile make the dressing: Combine avocado, mayonnaise, dill, olive oil, lime juice, garlic, 1 jalapeño and salt in a blender or small food processor. Blend until completely smooth. Taste and if you want it spicier, add the second jalapeño.
  • After 25 minutes, remove the potatoes from the oven and toss. Push the potatoes to one side of the sheet pan, and add the green beans to the other side. Drizzle with a little olive oil and season with salt and black pepper. Return the sheet pan to the oven and roast for 10 to 15 minutes, until the beans are crisp-tender and the potatoes are golden on the outside and tender all the way through. Don't overcook the beans; if the beans are done before the potatoes are ready, remove them from the sheet pan and return the potatoes to the oven.
  • Transfer the potatoes and green beans to a large bowl and allow to cool for 5 minutes. Add the cannellini beans along with half the dressing and toss to coat well. Taste and check seasonings, adding more salt and black pepper if needed.
  • To serve, squeeze the lime halves over and scatter with dill leaves. Pass the remaining dressing on the side.

JALAPENO, AVOCADO AND BACON BURGERS



Jalapeno, Avocado and Bacon Burgers image

A recipe from Rachael Ray. This is a burger from Bar Annie resraurant in Houston. It's a half-pound patty. So feel free to do small patties ;)

Provided by Boomette

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

6 jalapeno chiles
6 slices bacon
3 lbs ground chuck
salt and pepper
1/2 cup feta or 1/2 cup goat cheese
1/2 cup mayonnaise
1/4 cup buttermilk
2 tablespoons extra virgin olive oil
2 avocados, pitted and thinly sliced
1 bunch cilantro, chopped
1/2 onion, thinly sliced
6 hamburger buns, split

Steps:

  • Preheat a grill to medium and place a cast-iron skillet on top. Add the chiles and cook until softened and the skin is charred, about 10 minutes. Transfer the chiles to a bowl, cover and let cool slightly. Remove and discard the stems, skin and seeds; finely chop the chiles.
  • Meanwhile, cook the bacon in the skillet until crisp. Discard all but 1 tablespoon of bacon fat; chop the bacon.
  • In a large bowl, combine the chopped bacon, the reserved bacon fat, the beef and half of the chiles. Form into 6 patties; season with salt and pepper.
  • In a medium bowl, combine the queso fresco, mayonnaise, buttermilk, 1 tablespoon olive oil and the remaining chiles. Season with salt and pepper, cover and refrigerate.
  • In another bowl, toss the avocados, cilantro, onion and remaining 1 tablespoon olive oil; set aside.
  • Grill the burgers, flipping once, for about 10 minutes for medium-rare. Just before the burgers are finished cooking, grill the buns until toasted, about 1 minute. Place a burger on each bun bottom, top with some of the avocado salad, drizzle with some of the queso fresco dressing and set a bun top in place.

Nutrition Facts : Calories 910, Fat 65.2, SaturatedFat 20.2, Cholesterol 167.4, Sodium 559.7, Carbohydrate 34.1, Fiber 6.1, Sugar 5.9, Protein 46.6

Tips:

  • Use high-quality ingredients. Fresh, ripe avocados, creamy cilantro, smoky bacon, and spicy jalapeños will make all the difference in the flavor of your johnnycakes.
  • Don't overmix the batter. Overmixing will make the johnnycakes tough. Mix just until the ingredients are combined.
  • Cook the johnnycakes over medium heat. This will help them cook evenly without burning.
  • Serve the johnnycakes warm. They are best enjoyed fresh out of the pan with a dollop of avocado-cilantro cream.

Conclusion:

Jalapeno bacon johnnycakes with avocado-cilantro cream are a delicious and easy-to-make breakfast, lunch, or dinner. They are perfect for a quick and satisfying meal. With a crispy exterior and a fluffy interior, these johnnycakes are packed with flavor. The avocado-cilantro cream adds a creamy and tangy touch that complements the spicy jalapeños and smoky bacon. Serve these johnnycakes with your favorite toppings, such as eggs, salsa, or cheese, and enjoy a delicious and satisfying meal.

Related Topics