Tag Archives: Jalapeño

Shrimp Enchiladas w/ Jalapeno Cream Sauce

This is a fantastic recipe and it is definitely full of spice! I will just let you try it for yourself!

Makes: 10 enchiladas

Serves: 4-6

Here’s what you’ll need:

  • 1 pound medium raw shrimp, peeled and deveined
  • 2 TBSP olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cloves garlic, minced
  • 8 oz. pepper and onion stir fry veggies
  • 2 TBSP chipotle peppers in adobo sauce
  • 1/4 tsp ground oregano
  • 1/4-1/2 tsp cayenne pepper
  • 10 (6-inch) corn tortillas, warmed
  • 2 cups Monterrey Jack cheese (shredded)


  • 2 TBSP unsalted butter
  • 2 TBSP flour
  • 1 1/2 cups chicken broth
  • 3/4 cup sour cream
  • 2 tsp jalapeno sauce (or 2 jalapenos, seeded and minced)
  • 1/2 tsp garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 2 TBSP cilantro leaves


Preheat oven to 400 degrees F. Line baking sheet with foil. Place thawed shrimp (peeled and deveined) onto the baking sheet. Add 1 tablespoon of olive oil, salt and pepper, to taste and gently toss to combine…

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Place into oven and roast shrimp just until pink, firm, and cooked through, about 6-8 minutes. Remove from oven and let cool before mincing…..

Oven-Roasted shrimp

Oven-Roasted shrimp

Reduce oven temp to 375 degrees F. Lightly oil a 9×13 baking dish or lightly spray with non-stick cooking spray.

Heat remaining 1 tablespoon of olive oil in a large skillet, add minced garlic….

2 cloves of garlic

2 cloves of garlic

Onion and pepper blend….

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Cook…stirring occasionally, until the onions become translucent, about 5 minutes. Add cayenne pepper, and oregano….

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Add chipotle peppers….

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Add minced shrimp…..

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Toss gently to combine….

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Directions for the sauce:

To make the sauce, melt butter in 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 jalapeno sauce and garlic powder and simmer until the cream sauce has thickened, about 2 minutes; season with salt and pepper, to taste. Remove from heat and stir in the cilantro….

Jalapeno sauce...Organic

Jalapeno sauce…Organic

Jalapeno Cream Sauce

Jalapeno Cream Sauce

To assemble the enchiladas, lay tortillas on a flat surface and spoon 1/4 cup of the shrimp mixture in the center; sprinkle with cheese……

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Roll the tortilla and place seam side down onto prepared baking dish…. Repeat….

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Pour half of the Jalapeno Cream Sauce evenly over the top. Place into the oven and bake, covered, until lightly golden brown and bubbly, about 20 minutes….

Just before baking... Mmm!

Just before baking… Mmm!

Serve with Black Bean Salsa and the remaining cream sauce… Pure deliciousness (is that a word?)

Shrimp Enchiladas served with Black Bean Salsa

Shrimp Enchiladas served with Black Bean Salsa


Spicy Chorizo Bake

I have made taco bake before but I thought I would try something different. NO cook book reference and this was just made from my own idea…I’m sure there are other recipes similar out there, but this one is mine haha! I was hoping that Josh would like it a little extra spicy, and he actually did (we’re a weakling for spice sometimes….haha), but it actually wasn’t overdone! I hope you’ll try this dish and let me know how ya liked it (or didn’t). ENJOY!!

Makes:  4-6 servings

Here’s what you’ll need:

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12 oz. pork or beef chorizo (pork is spicier)

1/2 medium onion, chopped

8 oz chunky (medium) salsa

2 Tbsp taco sauce

1 tsp fajita seasoning

2 cups mexican or taco blend shredded cheese

4 flour tortillas (fajita size)

1 (16 oz) can refried beans

Jalapenos (optional)


Pre heat oven to 375 degrees. Spray an 11″ x 7″ baking dish with non-stick cooking spray. In a large skillet, over medium heat, cook chorizo and onion until chorizo turns a rust-brown color and cooked thoroughly, (about 10 minutes)…..

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Add fajita seasoning…..

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Add salsa…..

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And taco sauce……

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Let chorizo mixture simmer for about 8 – 10 minutes.

Open can of refried beans and place into a bowl to stir a little (makes it easier for spreading)…..

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Place 2 flour tortillas on the bottom of the baking dish, spread a small amount of refried beans on each flour tortilla…..

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Add jalapenos…..

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Layer chorizo mixture…..

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Shredded cheese…..

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Repeat with tortillas, beans, jalapenos, chorizo mixture, and then add the remaining refried beans and spread well…before adding remaining cheese…..

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Add remaining cheese…..

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Cover with foil and bake for 40 – 45 minutes. Uncover during the last 10 – 15 minutes so the cheese can brown a little on top…..

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This is great served with taco fixins on top:

  • Shredded lettuce
  • Tomatoes
  • Olives
  • Bell Peppers
  • Sour Cream
  • Tortilla chips (crunched up)

I served mine with sour cream and a dash of cilantro….Mmm!

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Taco Chili

It was a very cold and rainy day here in the midwest and I was NOT attempting to leave the house for anything. I knew I was making chili tonight but I wanted something with a little heat and some tantalizing spice to it. So I found a recipe for taco chili. I added Rotel tomatoes and Jalapenos to the mix and used 1 Tbsp of my own taco/chili seasoning mix (spices, rubs, and marinades category). We served this chili with cornbread! Mmm!

Makes:  6 servings

Here’s what you’ll need:

1 lb. ground beef or turkey (shredded chicken would work great too!)

1/2 large onion, chopped

1 (15 oz) can dark red kidney beans, drained and rinsed

1 (10 oz) can Rotel tomatoes

1 (28 oz) can diced tomatoes

1 (8 oz) can tomato sauce

1 packet of taco seasoning mix

1 packet of ranch dressing mix (I use 1 Tbsp from the small container that I have)

small amount of jalapenos (depends on your heat preference)


In a large stock pot, over medium heat, brown the beef and the onion until cooked through……

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Once the beef is cooked, add the Rotel…..

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Add the diced tomatoes…..

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Add the tomato sauce…..

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The ranch dressing mix…..

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The taco seasoning…..

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The can of kidney beans…..

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Bring to a boil……

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Once boiling, reduce heat and let simmer for 15-30 minutes or until heated through and ready to eat! Mmm!

I like to serve mine over cornbread!


Grillin Baked Beans


Makes: 12-16 servings (this recipe can also be cut in half)

Here’s what you’ll need:

1 pound smoked brisket or bacon cut into 1/4-inch slivers

1 can (15 oz) black beans

1 can (15 oz) dark red kidney beans

3 cans (15 oz each) baked beans or pork and beans (we used 2-21.5 oz cans)

1 large sweet onion (vidalia), finely chopped

1 red bell pepper, cored, seeded, and finely chopped

1 green bell pepper, seeded and finely chopped (poblano peppers are optional)

4 garlic cloves, minced

3-6 jalapeno peppers (optional) seeded and diced

2 cups sweet red barbecue sauce (your favorite brand)

Dijon mustard (amount depends on taste, we add 1/4 cup)

1 1/2 cups firmly packed light brown sugar, or more to taste

2 tsp liquid smoke (optional)

Coarse salt and freshly ground black pepper

You’ll also need:

1 large (turkey-size) or 2 medium size aluminum foil pans; 2 cups of wood chips or chunks (preferably pecan or hickory) soaked for an hour in hot water to cover, then drained. (We didn’t use the wood chunks and cooked this on a charcoal grill at a family gathering, turned out just as wonderful.)


If using bacon instead of brisket, place it in a large skillet over medium heat and fry until crisp and golden brown, about 5 minutes. Pour off all the bacon fat, saving a few tablespoons for the beans, if desired.

Empty the cans of black and kidney beans into a colander and drain. Rinse the beans under cold water and drain again…..

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Place all the beans (including the baked beans and pork and beans) in a large non-reactive mixing bowl and add the onion, bell peppers, garlic, jalapenos, poblanos, and stir to mix…..

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Add the barbecue sauce, brown sugar, mustard (optional), liquid smoke, if using, and fried bacon or brisket…stir to mix. Taste for seasoning, adding more brown sugar or mustard if necessary, add salt and pepper to taste…..

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Transfer the bean mixture to the aluminum foil pans. (you can drizzle a little of the bacon fat for more added flavor).

Set up the grill for indirect grilling and preheat to medium-low. If using a gas grill, place all the wood chips (if using) in a smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-low. If using a charcoal grill, preheat it to medium-low and then toss all of the wood chips or chunks onto the coals.

When ready to cook, place the pan of beans in the center of the hot grate, away from the heat, and cover the grill…..

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Cook the beans until they are thick and richly flavored, about an hour or so. If the beans start to dry out, cover them loosely with foil.


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These are a huge hit at big gatherings! We highly recommend these!

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