Basic Jalapeno Poppers

Welcome back!

This past weekend, the ChemE wanted jalapeno poppers. Someone had brought some to his office, and he couldn’t get them off his mind. Silly man. So, I agreed to make them for him. Gotta keep him happy. We ran to the grocery store and picked up a few things I needed; jalapenos and sausage.

I had no recipe to follow. I looked up several different recipes online and just went from there. Here’s what I did:

6 large jalapenos, halved and seeded

1-1lb package of bacon*

1-1lb package of ground sausage

1-8oz package of cream cheese

Extras: You are going to need toothpicks!! You are also going to want to bake these on a rack with a pan underneath to catch all the grease from the bacon!

Preheat the oven to 375*F. Brown the sausage in a skillet over high heat. Once the sausage is no longer pink, drain the fat, then add the cream cheese. Stir until the cream cheese has melted. In the meantime, wash the jalapenos, then halve and, using a spoon, seed them. (If you want a good kick to your jalapeno popper, then leave some of the membrane and seeds. If not, scrape it all out!! And, you might want to wear gloves while doing this!! I didn’t, and didn’t have any burning, but I was also very, very careful!) Take a spoonful of the mixture and place it inside the hollowed out jalapeno. *NOW the bacon. I didn’t realize how huge the jalapenos were I used. I cut the bacon into 1/3s and the slices were too small. I had to use 3 to cover the jalapeno and mixture. My suggestion is to use a whole slice at first. If you see that you need less, then cut the rest of the bacon accordingly.* Use a toothpick to hold the bacon to the jalapeno. Repeat with the rest of the jalapenos. Bake at 375*F for 20-25 minutes. Check on the jalapeno poppers…if the bacon is starting to shrink, then turn the broiler on high and finish cooking the jalapenos.

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While I was typing this recipe, I thought of somethings I could do a little different! So, I may make these again this weekend, if the ChemE is not opposed, and try out my little “twists.” IF it works out, I’ll post the recipe next week!! Meanwhile, enjoy!!

Sour Cream Cheese Chicken Enchiladas

Another blast from the past!! Again, this is one I make quite often. I have varied it from time to time, but the basic recipe stays the same. Easy to make, and yummy to eat!!

 

Sour Cream Cheese Chicken Enchiladas

 

10 four tortillas

4 chicken breasts

Lowery’s season salt

1/2 stick butter

1 med. onion, chopped

1/2 can Ro-tel tomatoes

1 8oz package cream cheese

1/2 cup sour cream

1 1/2 cup shredded Monterey Jack cheese

1 1/2 cup whipping cream

salt and pepper to taste

In a greased, cast iron skillet (and let me just say, if you don’t have a cast iron skillet, just use what you have! I love my cast iron skillet and use it any time I need a skillet), on medium high, cook the chicken, seasoning with Lowery’s season salt. Place a lid on the skillet and allow the chicken to cook, turning to brown evenly. When done, remove from the skillet ¬†and begin to shred or coarsely chop. Add the 1/2 stick of butter, onions, and Ro-tel tomatoes to the skillet. Cook until the onion is done. Add the cream cheese and begin to melt it. When the cream cheese is almost melted, add the sour cream, stirring constantly. Add the chicken to the skillet. Stir to combine.

Grease a 9×13 baking dish. Remove the skillet from heat and begin to spoon the chicken mixture onto a tortilla shell and roll. Place seam side down in the baking dish. Repeat until all the mixture has been used. Sprinkle the cheese over the top, then pour the whipping cream on top. Bake uncovered at 350*F for 30 minutes.

I used jalapeno and cheddar tortilla wraps for an extra kick. There were only 6 in the package, so I used a lot of filling in each shell.

Enjoy!

 

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A variation I have made is to put a can of Campbell’s Cream of Chicken/Mushroom soup, undiluted, in with the Ro-tel tomatoes. Makes this mixture very creamy! Also, I add shredded cheese to the chicken mixture inside the tortilla wrap. Then, I top with the remaining chicken mixture, and leave off the whipping cream.

 

Also, you can use the chicken mixture, if you have any left, as a dip with tortilla chips! Mmmmmmm!!