With warm weather comes warm peppers–so if you are a hot pepper fan, these guys are for you. I would suggest testing them out before you jam a whole one in your mouth. Remember, the smaller, skinnier, redder the pepper the hotter it is. Remove the seeds for a more tolerable temperature and wear gloves or suffer the consequences! The jelly is really good.
1 can chopped mild green chilies, 4 ounces
3 to 5 jalapeno peppers, seeds removed, chopped
8 ounces Monterey Jack cheese, grated
8 ounces cheddar cheese, grated
6 eggs, beaten
Butter a 9-inch baking pan. Spread chilies and peppers in bottom of dish. Spread cheeses over pepper. Add dash of garlic powder to beaten eggs and pour over cheeses. Bake at 350 degrees for 30 minutes. Cut into small squares.
Chile con Queso Dip
2 tablespoons butter
1 medium onion, chopped
1 can jalapeno peppers, chopped
1 15 1/2 oz. tomatoes, chopped, undrained
1 jar pimiento, chopped, drained
3/4 cup cheddar cheese, grated
salt and pepper, to taste
Saute onion in butter in medium saucepan. Combine jalapeno peppers, tomatoes, and pimiento with onion. Heat; let simmer for 10 – 15 minutes to meld the flavors. Add cheddar cheese, mixing thoroughly until melted. Serve immediately.
3/4 lb of jalapenos, cored and seeded
2 cups apple-cider vinegar
6 cups sugar
2 pouches liquid pectin
3 drops of green food coloring (optional)
Wearing gloves, wash, seed, and core the jalapenos. Puree them in a food processor with 1 cup of vinegar. Pour into a medium sized pot. Add the other cup of vinegar and all the sugar. Bring to a boil while stirring constantly. Allow to boil for 10 minutes. Add the pectin and let it rapidly boil for one minute. Remove from heat and skim the top if needed. If desired, you can add food coloring.
Ladle jelly into clean, warm canning jars leaving a 1/4″ head space. Wipe the rim of the jar and put on sterile lid. Screw on the top. Put in water bath for 10 minutes. Remove, let cool, and check for good seal.
Serve with crackers and/or cream cheese.
Hot Spinach, Artichoke and Chile Dip
2 (8 ounce) packages cream cheese, softened 1/2 cup mayonnaise 1 (4.5 ounce) can chopped green chiles, drained 1 cup freshly grated Parmesan cheese 1 (12 ounce) jar marinated artichoke hearts, drained and chopped 1/4 cup canned chopped jalapeno peppers, drained 1 (10 ounce) box frozen chopped spinach, thawed and drained.
Preheat oven to 350 degrees F (175 degrees C). Mix together the cream cheese and mayonnaise in a bowl until smooth. Stir in the green chiles, Parmesan cheese, artichokes, peppers, and spinach. Spoon the mixture into a baking dish. Bake in preheated oven until slightly browned, about 30 minutes.