Jalapeno Cheddar Cornbread Muffins

Pin It Everytime I make chili I have to make cornbread.  I usually just make a pan and cut squares.  Today I was feeling creative and decided to spice it up a bit.  I originally was just gong to make cheddar cornbread, but I had an open jar of jalapenos that were just asking to be used.  Don't let the jalapenos scare you.  These are not too spicy at all and you can definitely adjust the amount to your liking.  These are absolutely fabulous with my Weeknight Chili!

Jalapeno Cheddar Cornbread Muffins
1 box cornbread mix (I used Krusteaz Honey Cornbread mix)
ingredients to make cornbread according to box
1 cup shredded cheddar cheese
1 4 oz can diced jalapenos, well drained 0r 1/4 cup chopped jalapeno slices*adjust amount according to taste**
12 jalapeno slices

1. Make cornbread according to box directions
2. Stir in jalapenos and cheddar cheese.
3. Fill 12 greased muffin cups with batter.  Top eacah muffin with a jalapeno slice.
4. Bake 12-15 minutes or until a toothpick comes out clean.

Chicken Party Nachos

Pin It I think nachos are a great party food.  They are a crowd pleaser and easy to make.  However, I hate that some chips have tons of toppings and other chips have barely anything on them.  By the end of the night all that is left is a pile of topping-less chips.  That's how these gems came to be. I call them Party Nachos because they are perfect for a party.  Every chip is perfectly topped and they are the perfect finger food.  No need to worry about toppings dripping on your clothes.I made these for my husband's fantasy football draft party and they were gobbled up.  I'm definitely keeping these in mind for the rest of football season!

This recipe was shared at Six Sisters' Link Party and Trick or Treat Tuesday .

Chicken Party Nachos
15 corn tortillas
1 can refried beans
2 Tbsp taco seasoning
2 boneless, skinless chicken breast, cooked/grilled and chopped into small pieces
3 cups shredded cheddar cheese

For serving:
jalapenos
salsa
sour cream

1. Preheat oven to 425 degrees.  Lay tortillas on foil lined baking sheets.
2. Mix taco seasoning with refried beans.  Spread a thin layer of beans on each tortilla.
3. Place chicken on top of beans.
4. Sprinkle with cheese until toppings are well covered.
5. Place in oven and bake 5-8 minutes or until cheese is bubbly.
6. Allow nachos to cool slightly before cutting or all of the cheese will fall off.
7. Using a pizza cutter, cut each tortilla into 4 pieces.  Serve with sour cream, salsa and jalapenos.

Santa Fe Chicken Burritos

Pin It I found this recipe on Skinny Taste a while ago, but never got around to making it.  Well this week I had Reading Night at school and needed a low maintenance meal.  I happened to have all of the ingredients on hand.  You literally pour everything into your trusty crock pot and come home to a wonderful, fully cooked mexican meal.  I will definitley be making this gem again.  It is so versatile.  I made burritos for dinner and then made nachos for lunch the next day.  This would also be great served over rice.  There are endless possibilities.  Let me know your ideas!

1 1/2 pounds boneless, skinless chicken breast (about 3 large pieces)
1 onion, diced
1 can diced tomatoes with mild green chilies
1 can black beans, rinsed and drained
1 can corn, drained
1 cup chicken broth
3 green onions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1/2 tsp chipotle powder
1 4 oz can diced jalepenos (optional)
dash of hot sauce (to tasste)

1. Pour all ingredients, except chicken, in a lined crock pot.  Stir to mix.  Place chicken on top of veggie mixture.
2. Cook on low for 6-8 hours or high for 3-5 hours.
3. 30 minutes before serving, remove chicken and shred.  Return chicken to crock pot for remaining time.
4. Serve wrapped in tortillas with your favorite fixings.  For these I used a little Mexican rice, shredded cheese, sour cream and hot sauce.

The creation straight from the crock pot.

Jalepeno Cheese Dip

Pin It The perfect dip for pretzel bites.  Warm, creamy dip with a little kick at the end.  Easy to whip together in a matter of minutes.  Reheats well the next day.  This was also inhaled at our Super Bowl party.

Jalepeno Cheese Dip
1 Tbsp butter
1 Tbsp flour
1 cup milk
8 oz. shredded colby jack cheese (the kind you shred yourself, not preshreded packaged cheese)
1/4-1/2 cup diced jalepenos, to taste
hot sauce

1. Melt butter in a saucepan.  Stir in flour and cook until butter is slightly golden brown.
2. Slowly whisk in milk and cook until thickened slightly.
3. Remove from heat and stir in cheese until melted.
4. Add jalepenos and season with hot sauce to taste.

**If dip seems too thick add milk 1 Tbsp at a time.

Jalepeno Popper Dip

Pin It This week you will get a sampling of our Super Bowl party treats.  It's all about the food for the girls.  I could personally care less about the game.  The guys care about drinking and the game, but they did appreciate the food too.  This dip is definitely a crowd pleaser.  Warm, gooey, creamy, crunchy with a bit of a kick.  Not as spicy as it sounds and goes great with an ice cold beer.

Jalepeno Popper Dip
2 packages cream cheese, softened (I used reduced fat)
1 cup mayonnaise
1 4oz. can chopped green chiles
1 4 oz. can chopped jalepenos or 1/4 cup chopped fresh jalepenos
1/2 cup shredded colby jack or Mexican cheese
1/2 cup shredded mozzerella
3/4 cup panko bread crumbs
1/2 cup grated parmesan cheese
cooking spray

1. Preheat oven to 375.
2. In a large bowl mix cream cheese, mayo, chiles, jalepenos and shredded cheese until well combined.
3. Pour the  mixture into a greased 9 x 9 oven safe dish.
4. Mix bread crumbs and parmesan cheese.  Sprinkle over the top of the cream cheese mixture.
5. Spray the top of the crumbs with cooking spray to aid in browning in the oven.
6. Bake 20-25 minutes or until bubbly and golden brown.
7. Serve with tortilla chips, veggies, crackers or pretzels.