Best 20 Jalapeno Cream Recipes

BAKED CREAM CHEESE JALAPENO POPPERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.
• Blend cream cheese, Cheddar cheese, and taco seasoning together in a bowl; spread into jalapeno halves and arrange onto prepared baking sheet. Sprinkle bread crumbs over the cheese filling.
• Bake until the peppers are just tender, 20 to 30 minutes.

CREAM CHEESE JALAPENO HAMBURGERS

Steps:

• Preheat a grill for medium heat. When hot, lightly oil the grate. In a medium bowl, stir together the jalapenos and cream cheese.
• Divide the ground beef into 16 portions and pat out each one to 1/4 inch thickness. Spoon some of the cream cheese mixture onto the center of 8 of the patties. Top with the remaining patties, pressing the edges together to seal.
• Grill for about 10 minutes per side, or until well done, taking care not to press down on the burgers as they cook. This will make the cheese ooze out. Serve on buns with your favorite toppings.

CREAM CHEESE JALAPENO DIP

Steps:

• Place cream cheese in a bowl.
• Pulse cilantro, jalapeno pepper, and garlic in a food processor or blender until finely chopped. Add chopped mixture to the cream cheese; blend with a hand mixer until smooth. Fold tomatoes into cream cheese dip.

CRANBERRY JALAPENO CREAM CHEESE DIP

Steps:

• Heat a saucepan over medium heat; add oil. Stir cranberries into hot oil and cook until cranberries absorb most of oil, 5 to 10 minutes. Mix sugar, water, jalapeno peppers, lemon juice, cilantro, and salt into cranberries; cook until reduced and softened, 10 to 15 more minutes. Add more water if needed.
• Pulse cranberry mixture in a food processor or blender until very smooth; cool completely.
• Stir cooled cranberry mixture and cream cheese together in a bowl until smooth and creamy.

JALAPENO CREAM

Steps:

• 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.

CREAM CHEESE JALAPENO DIP

Steps:

• Beat first three ingredients in medium bowl until creamy. Spread in microwave safe pie plate.
• Microwave on HIGH for 3-4 minutes or until edges are bubbly and center is hot.
• Garnish with Jalapeno peppers or green onions. Serve with Tortilla chips.

JEAN'S BACON JALAPENO CREAM CHEESE-STUFFED BURGERS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into small pieces.
• Mix cream cheese, jalapeno peppers, and salt together in a bowl. Stir in bacon.
• Preheat grill for medium heat and lightly oil the grate.
• Mix ground beef and oats together in a bowl. Divide into 16 portions; flatten into 1/4-inch-thick patties. Make an indentation in the center of 8 patties using a spoon or your fingers. Spoon some of the cream cheese mixture into each indentation. Top with the remaining patties, pressing edges together to seal.
• Grill patties, taking care not to press down as they cook, until browned, about 10 minutes per side. Place 1 patty inside each bun.

SHRIMP ENCHILADAS WITH JALAPENO CREAM SAUCE

Steps:

• To Make The Enchiladas: Preheat the oven to 375? F. Grease a 9 x 13-inch baking dish.
• In a large saute pan, melt 1 tablespoon of the butter over medium-high heat. Add the shrimp to the pan in an even layer and let cook without moving, about 1 minute. While cooking, sprinkle salt and 1/2 teaspoon of chipotle powder on top of the shrimp. Then flip the shrimp over and continue to cook until just pink and opaque, 30-60 seconds longer. Remove to a plate with a slotted spoon and set aside. When the shrimp is cool enough to handle, roughly chop into bite sized pieces, if desired. Set aside.
• Melt the remaining butter in the pan. Add the garlic and onion and cook until just tender, about 5 minutes. Add the cabbage, carrot and spinach, as well as the other 1/2 teaspoon chipotle powder, plus the oregano, salt, pepper and cayenne to the pan. Stir well and cook for another 1-2 minutes, until the spinach just begins to wilt. Add the shrimp back in, stir to combine, then remove pan from heat and set aside.
• Steam the tortillas.
• To assemble the enchiladas, place a steamed tortilla on a flat surface. And (working quickly, so that the tortilla doesn't dry out), fill the middle of the tortilla with about 1/3 cup of the shrimp/cabbage filling. Then sprinkle some cheese on top and carefully roll the tortilla and place it seam side down in the baking dish. Repeat with the remaining tortillas. Drizzle the top with about half of the jalapeno cream sauce, then cover the dish with foil and bake for about 20 minutes, or until tortillas are heated through.
• Remove from the oven, then serve individual enchiladas drizzled with the remainder of the jalapeno cream sauce. You can also garnish with additional cilantro, cheese and/or sour cream.
• To Make Jalapeno Cream Sauce:.
• Melt the butter in a skillet over medium high heat. Add the flour, whisking until golden and bubbly, about 2-3 minutes. Slowly whisk the broth into the flour mixture. Stir in the sour cream, whisking if necessary to remove any lumps. Then add the minced jalapeno, and simmer until sauce is thickened. Remove from heat and stir in the fresh cilantro. Season with salt and pepper if needed.

CREAM OF JALAPENO SOUP

Steps:

• Melt the butter in a large saucepan on medium heat. Saute onion, jalapenos, and garlic for 5 minutes.
• Remove from the heat and stir in tomato, avocado, and cream.
• Bring the mixture slowly to a simmer on low, making sure the cream doesn't separate. Cook for 1/2 hour to reduce by 1/3, stirring to prevent scorching.
• Add salt and pepper to taste. Before serving, stir in cilantro, saving some for garnish.

ROASTED SHRIMP ENCHILADAS WITH JALAPENO CREAM SAUCE

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Place the shrimp onto the prepared baking sheet. Add 1 tablespoon olive oil, salt and pepper, to taste, and gently toss to combine.
• Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and let cool before dicing into bite-size pieces.
• Reduce the oven temperature to 375 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
• Heat remaining 1 tablespoon olive oil in a large skillet. Add the garlic and onion and cook, stirring occasionally, until the onions become translucent, about 5 minutes. Add the cabbage, carrot, spinach, chipotle pepper, oregano and cayenne. Cook, stirring occasionally, until the spinach just begins to wilt, about 1-2 minutes. Add the shrimp and gently toss to combine.
• To make the sauce, melt the butter in a large saucepan. Whisk in the flour until lightly browned, about 1-2 minutes. Gradually whisk in the chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in the sour cream. Add the jalapeños and garlic powder and simmer unitl the sauce has thickened, about 2 minutes; season with salt and pepper, to taste. Remove from heat and stir in the cilantro.
• To assemble the enchiladas, lay the tortilla on a flat surface and spoon 1/3 cup of the shrimp mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and shrimp mixture.
• Pour half of the jalapeño cream sauce evenly over the top. Place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes.
• Serve immediately with remaining jalapeño cream sauce, garnished with cilantro.

MINI CHICKEN CHIMIS WITH JALAPENO CREAM CHEESE

Steps:

• In a large bowl, mix chicken, cheese, beans and enchilada sauce. With a corner of an egg roll wrapper facing you, spoon 1/4 cup filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll chimichangas up tightly, pressing at tip to seal. Repeat., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chimichangas, a few at a time, until golden brown, 2-3 minutes, turning occasionally. Drain on paper towels., In a small bowl, mix cream cheese and jalapeno peppers. Serve chimichangas with jalapeno cream cheese.

BLACK-EYED PEA CAKES WITH JALAPEñO SOUR CREAM

Steps:

• Place dried black-eyed peas in medium pot. Add enough cold water to cover by 3 inches; let stand overnight. Drain peas.
• Return peas to pot. Add 3 cups water. Cover; simmer until peas are tender, stirring occasionally, about 40 minutes. Drain peas, reserving 1/3 cup cooking liquid.
• Transfer 1 1/4 cups peas to processor and puree until smooth, adding enough reserved cooking liquid 1 tablespoon at a time to help blend. Transfer puree to a large bowl. Mix in milk, onion, lime juice, hot pepper sauce and remaining whole peas. Stir in flour, baking powder and baking soda. Season with salt and pepper. Mix in egg. Cover and chill batter 30 minutes.
• Mix sour cream and jalapeño chilies in small bowl. Let stand 30 minutes.
• Preheat oven to 250°F. Heat 1/2 teaspoon oil in heavy large skillet over medium-low heat. Using 1 1/2 tablespoons batter for each pancake, spoon batter into skillet. Cook until bubbles atop pancakes break and batter is almost set, about 3 minutes. Turn pancakes over; cook until cooked through. Transfer pancakes to baking sheet; keep warm in oven. Repeat with remaining batter, adding more oil to skillet as needed, making 24 pancakes.
• Spoon salsa onto plates. Arrange 4 pancakes alongside salsa on each plate. Top with sour cream mixture and serve.

BAKED SWEET POTATO WITH MAPLE-JALAPENO SOUR CREAM

Steps:

• Preheat oven to 450 and postiton rack in the center.
• Scrub and dry sweet potatoes.
• Rub potatoes with oil and salt.
• Bake directly on rack for 40 to 45 minutes or until soft.
• Combine Sour cream or yogurt with the maple syrup, jalapeno, lime juice and hot sauce. Chill unitl ready to serve.
• Serve potatoes with a big dollop of the maple jalapeno sour cream mixture topped with crumbled bacon and green onions.

ROAST LAMB W/ PEPPERCORN CREAM SAUCE AND JALAPENO MINT SAUCE

Steps:

• To prepare mint sauce, combine water, sugar, and creme de menthe in a saucepan, and heat to dissolve sugar.
• Add fresh mint and jalapenos, and bring to a boil.
• In a seperate saucepan, mix gelatin with cold water, and heat to dissolve gelatin.
• Combine mint mixture with gelatin mixture, and mix thoroughly.
• Refrigerate mixture overnight to set.
• Have your butcher French Trim the lamb (take the fat caps off the racks and scrape the silverskin from the bones).
• Preheat oven to 350°F.
• Brush each rack with dijon mustard, and roll in bread crumbs to coat top and bottom.
• Arrange on a baking sheet and sprinkle with melted butter.
• Bake until medium rare (20-30 minutes).
• To make peppercorn sauce, boil beef stock until reduced to 1 cup.
• In a seperate saucepan, combine wine, brandy, shallots, and boil mixture until reduced by half.
• Add reduced beef stock to mixture; continue to boil until only 1 cup is left of the mixture.
• Season sauce with rosemary and salt.
• Add cream and cook over medium heat until thick.
• Stir mint sauce before serving.
• Slice racks into chops and serve on a bed of peppercorn cream sauce, with jalapeno mint sauce served to the side for a dipping sauce.

ROASTED SHRIMP ENCHILADAS WITH JALAPENO CREAM SAUCE RECIPE - (4.1/5)

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place shrimp onto the prepared baking sheet. Add 1 tablespoon olive oil, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and let cool before dicing into bite-size pieces. Reduce oven temperature to 375 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray. Heat remaining 1 tablespoon olive oil in a large skillet. Add garlic and onion and cook, stirring occasionally, until the onions become translucent, about 5 minutes. Add cabbage, carrot, spinach, chipotle pepper, oregano and cayenne. Cook, stirring occasionally, until the spinach just begins to wilt, about 1-2 minutes. Add shrimp and gently toss to combine. To make the sauce, melt butter in a large saucepan. Whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in sour cream. Add jalapeños and garlic powder and simmer until the sauce has thickened, about 2 minutes; season with salt and pepper, to taste. Remove from heat and stir in cilantro. To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/3 cup of the shrimp mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and shrimp mixture. Pour half of the jalapeño cream sauce evenly over the top. Place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes. Serve immediately with remaining jalapeño cream sauce, garnished with cilantro. I served with a light salad - baby greens, lots of cilantro, tomatoes and dressed it with olive oil, lemon juice, salt and pepper.

CREAM CHEESE AND JALAPENO TORTILLAS

Steps:

• Mix together jalapenos, turkey, onion, and seasonings. Add serrano pepper, if you want these spicy.
• Blend in softened cream cheese, add jalapeno juice to thin cream cheese.
• Spread the mixture in a thin layer on each tortilla.
• Roll up tortillas.
• Place rolled up tortillas back into the plastic tortilla bag.
• Secure bag with a twisty tie.
• Refrigerate overnight.
• Slice rolls into 1/4 inch pieces and you are ready to serve.
• The rolls can be frozen and sliced before serving.

JALAPENO CREAM CHEESE SPREAD

Steps:

• 1. Mix the cream cheese and jalapenos together in a bowl, I used a spoon but you could use the mixer. Refrigerate.

JALAPEñO CREAM CHEESE COCKTAIL MEATBALLS RECIPE - (4.4/5)

Steps:

• MEATBALLS: Add all the meatball ingredients to a large bowl and use a fork to combine well. Refrigerate 20 minutes or up to 3 days. DRESSING: In a medium mixing bowl whisk together the mayo and sour cream, then slowly whisk in the buttermilk. Whisk in garlic, vinegar, parsley, chives, and dill. Season to taste with salt and pepper. From here you can tweak it to your own individual taste by adding more mayo, buttermilk, vinegar, or herbs. Refrigerate. Preheat oven to 425°F. Line a large roasting pan with parchment paper. Scoop slightly rounded tablespoonfuls of the meat mixture up and roll into balls. Place 1 to 2 inches apart in pan. Bake 14 to 15 minutes. Serve hot, warm, or at room temperature with ranch on the side.

JALAPENO CREAM SAUCE FOR PASTA

Steps:

• Melt butter in a saute pan over low heat. Add fresh, minced garlic and lightly brown. Careful not to burn the butter! Add heavy cream and cook approximately 4-6 minutes over medium heat, letting sauce reduce until it coats the back of a spoon. Add salt and pepper to taste, then add fresh, minced jalapeno and remove from heat.
• As you are making the sauce, boil 4 quarts of water. Add fresh pasta to boiling water and cook for approximately 2-3 minutes. Drain water, add pasta to saute pan with jalapeno cream sauce and mix together. Plate pasta and sauce in pasta bowls and garnish with fresh pico de gallo and/or a sprig of fresh cilantro. Serve immediately. Makes about 3-4 servings.

JALAPENO AND CREAM CHEESE HASH BROWNS BAKE

Steps:

• Mix sour cream, cream cheese, and jalapenos together in 9x13-inch baking dish.
• Add hashbrowns and mix.
• Bake at 350 for 50-60 minutes.