I love spicy food – therefore , I have a burning love for jalapeno peppers. I like to figure out new ways to use these peppers and I am sharing three today! First up, I mixed my Greek background along with my love for jalapeno peppers to create jalapeno hummus. It has subtle heat and is delicious. You can add dish to start any menu. I serve this hummus with either corn chips or pita chips. Next up are my southern biscuits kicked up with cheddar and jalapeno. This is a perfect basic biscuit recipe that is easy to make and very easy to get creative with. Last up or jalapeno rounds dredged in corn meal and fried. I always keep a jar of jalapeno rings in my pantry. These rings fried up make a perfect appetizer for any one with a burning love. They are also great used to kick up the taste of your favorite burger or sandwich. I suggest you work on trying all three of these recipes soon.
From by the bay wishing you the hottest food memories!
Maryann
Jalapeno Hummus
15.5 ounces Chick Peas / Garbanzos , drained and rinsed
6 tablespoons olive oil
1 teaspoon chopped jalapeno
2 tablespoons lemon juice
1 clove garlic, chopped
1 teaspoon sea salt
1/4 teaspoon pepper
Place all ingredients into a food processor and process until smooth. Serve cold or room temperature with corn chips or pita chips.
Jalapeno Cheddar Cornmeal Biscuits
1 1/4 cup all purpose flour, sifted
1/2 cup cornmeal
3 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons chopped jalapeno pepper, seeded
1/4 cup shortening
1/3 cup grated cheddar cheese
1/2 cup whole milk
Preheat oven to 450 degrees F. In a medium bowl, mix flour, cornmeal, baking powder and salt. Cut in shortening with a fork until the mixture is crumbly. Next mix into the bowl the grated cheese and jalapeno. Slowly stir in the milk until you have a dough that can be kneaded in your hands. If you need more milk add a tablespoon at a time until the dough is formed. Turn dough out onto a lightly floured board and knead a few times. Roll dough out to a half-inch thickness and cut out biscuits with a biscuit cutter. I use a 2 inch round. Place biscuits on a ungreased baking sheet. Bake for about 10 minutes. Serve warm or at room temperature.
Jalapeno Rounds
6 ounces jalapeno rings from a jar
1/2 cup cornmeal
1/2 cup canola oil
Heat oil in a medium size frying pan. Place cornmeal on a plate and dip each ring all over in the cornmeal. Place rings into the hot oil and fry quickly and turn while frying, no more than a minute is needed to brown the rings. Place onto paper towel to drain. Serve immediately.
