Cheesy Jalapeno, Chicken and Rice Casserole

This wasn’t supposed to be a cheesy jalapeno, chicken and rice casserole recipe, this was supposed to be burrito-like stuff jalapenos recipe but I really didn’t think through the execution. Getting all the ingredients into the halved jalapenos, no matter how large they were, was a challenge so I instead aligned all the jalapenos neatly in a dish, topped with all the ingredients and voila! Cheesy Jalapeno Chicken and Rice Casserole! Here are a few step by step photos.

jalapenos-halved

I stuffed the jalapenos with the rice, beans an cotija cheese but I still had not added the chicken and as you can see I didn’t have much more room.

stuffed jalapenos

 

cotija-cheese

shredded-chicken

Once I shredded the chicken I just spread it over the stuffed jalapenos. I then spooned in the leftover sauce from the chicken so the dish wouldn’t dry out while baking.

chicken-jalapenos

When it’s done baking, serve it immediately while the cheese is still melted!

jalapeno-casserole

The casserole was a hit! My only regret was having to hollow out all the jalapenos because of the lightweights in the room! Yes, you heard that correctly and these were only jalapenos! I figured by now I would have built up their heat tolerance levels but guess I have to keep working on that. :-) I’ll have to plan a hot sauce tasting next time and see if I can convert a few.

You can have this cheesy jalapeno, chicken and rice casserole for game day or a week night dinner. It will go well on its own, in a tortilla wrap or as an appetizer. The peppers get tender soft with crispy chicken on top but the melted cortija and Mexican blended cheese brings it all together. If you want it spicier, don’t remove all the seeds or inner lining of pepper, just scoop out enough to get enough ingredients into each jalapeno…then top with chop up serrano peppers!  Let me know what you think if you decide to make it. Enjoy!

Cheesy Jalapeno, Chicken and Rice Casserole
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
Stewed Chicken
  • 1 lb boneless chicken thighs
  • 2 tbsp tomato paste
  • 2 chipotles peppers in adobo
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 tbsp vegetable oil
  • 1-2 tsp Goya Adobo seasoning
Stewed Beans
  • 1 can small red beans
  • 1 small onion, chopped
  • 1 tbsp tomato paste
  • 1 tsp oregano
  • 1 tsp Goya Adobo
  • ½ tsp black pepper
  • Few cilantro leaves
Remaining Ingredients
  • 1 cup of rice
  • salt
  • 8-10 large jalapenos, halved
  • ½ cup cotija cheese, crumbled
  • ¾ cup shredded Mexican blend cheese
Instructions
  1. For the chicken, in a heavy saucepan on medium heat, heat up oil. When oil is hot add the onions an cooked until translucent. Add the tomato paste, chiles, garlic and Adobo seasoning. Cook for about 1 minute while stirring.
  2. Add the chicken and let the fat cook off the chicken. Cook on one side for about 5 minutes then turn and cook the other side for about 5 minutes. Add about 1 cup of water to the saucepan and cover. Cook for about another 10 minutes but keep an eye on it to be sure the chicken doesn't completely dry out. Taste the sauce to make sure it's well seasoned and adjust with more Adobo or water to taste.
  3. While chicken is cooking, in another smaller saucepan, cook the onions in oil until translucent. Add the beans, tomato paste, oregano, Adobo, black pepper, cilantro and about ½ cup of water. Since beans are already cooked you just need to heat up enough so the flavors meld well together, about 5 minutes.
  4. In a separate small pot, salt the water for the rice and cook as per the package instructions..
  5. Once everything is done, preheat oven to 400 degrees. Mix the rice and beans in a bowl and add the cotija cheese. Stuff each of the jalapeno peppers with the mixture and add each individual, stuffed jalapeno to the bottom of the casserole dish.
  6. Transfer the chicken to a cutting board and shred the chicken with a fork, then top the stuffed jalapenos. Drizzle any of the remaining juices from the chicken over the chicken and jalapenos.
  7. As a final step, top the dish with the shredded cheese and bake for about 15 minutes and top of dish is crispy and cheese is melted.

 

Spicy Honey Whiskey Hot Wings

Oh my! All I have to say is you must make these spicy honey whiskey hot wings. They’re saucy, messy and hot, hot, hot! I used Salamander’s Whiskey hot sauce which is already friggin amazing but wanted to add a bit of sweetness to tame the heat just a bit. If you like mouth burning wings, and I mean the kind that make your lips burn for at least a good 10-15 minutes, then this is it.

spicy-honey-whiskey-wings

This was the best photo I could take at the time, tough handling a camera with sticky fingers!

Spicy Honey Whiskey Hot Wings
Author: 
 
Ingredients
Wings
  • 2 lbs chicken wings, split
  • 1 tsp Adobo seasoning
Sauce
  • 1 cup Salamander Whiskey Hot Sauce
  • ¼ cup honey
  • 3 garlic cloves, minced
  • 1 small onion, minced
  • 1 tsp black pepper
  • ½ salt
  • *1/4 cup whiskey, optional
Instructions
  1. Season the wings and let sit for 15 minutes.
  2. Bring 2 quarts of salted water to a boil and add wings. Boil the wings for about 10-12 minutes or until cooked all the way through.
  3. While chicken is cooking, prepare the sauce. Add the hot sauce, honey, garlic, onion, salt, pepper and optional whiskey to a sauce pan and bring to a boil. Continue cooking until sauce thickens a little then remove from heat and set aside.
  4. When chicken is done, drain chicken and pat dry with paper towels.
  5. Heat about ¼ inch of oil in a saute pan and pan fry the wings until wings are brown and crispy.
  6. Transfer wings to paper towels to absorb oil then toss in a bowl with the prepared wing sauce.
  7. Stir until wings are well covered and serve.

Make it for you next football game, your Friday night dinner, your next party, just make it!

 

Smoked Chipotle Pepper Porter

I normally drink lagers or the less hoppy IPAs so when I saw this smoked chipotle pepper porter all I thought about really was that it had chipotle peppers. I’m always drawn to spicy foods and products so this smokey dark beer with roasted peppers sounded too good to pass up. I had a plan for this bottle. At 22 ounces I knew I could enjoy it several ways and that, I did.

smoked-porter3

I grew up on malty drinks or the sweet maltas you can find at any Latin gorcery store so the flavors were very familiar. Mom used to mix non-alcoholic stouts or malts with condensed milk for a sweet, milky and malt heavy afternoon treat for us kids. Sounds weird? Well, it’s a Dominican thing and probably a Caribbean thing in general. You have to make sure the beer is ice cold and stir in enough condensed milk to sweeten. You can also blend it with ice for a thicker smoothie. Not sure of this concoctions’ orgins but its a close cousin to the fizzy ice cream floats enjoyed here in the US or the milk and Pepsi Laverne made famous on Laverne & Shirley (I loved that show!). Try it with a scoop of vanilla ice cream for dessert this Summer. It removes all the heat and tastes a little like coffee ice cream but stronger in flavor.

porter-ice-cream

This smoked chipotle pepper porter is great on its own too. The Stone Brewing company out of California has been around since the mid nineties but this smokey jalapeno beer is a special release from several years ago and available in limited quantities. Check their website for locations on where this porter can be found. I found mine here in Jersey City.

spicy-porter

It is dark, chocolate brown in color and has a malty, rich flavor with a slight bitterness upfront which my guess is the smokey peppers. I wouldn’t think of this as a spicy beer at all but it does have a warming feeling on the backend. I like this brew. I like that I can enjoy a pint on its own, drop a scoop of vanilla ice cream into it or stir it up ice cold with some condensed milk and I am happy woman. Salud and Cheers!

smoked-porter2

Here’s a quick summary:

Color: dark chocolate

Heat: very mild

Alcohol by Volume: 5.9%

Taste: Deep malt and roasted coffee flavors with slight bitterness

Brewing Co: Stoner Brewers

 

Spicy Peanut Butter and Bananas Smoothie Recipe

Hello, I’m back! It’s been a while since I’ve written so hopefully this spicy peanut butter and bananas smoothie recipe will make up for my absence. I’ve been making the best of the wonderful Summer we’ve been having here and spending as much time as I can outdoors. Our Summers are way too short and soon enough the cooler September weather will be here. It always feels like I’m running out of time when August rolls in; like I’m doing an end of Summer countdown! All I can think of is filling up my evenings and weekends with trips to the beach, outdoor music festivals, sidewalk dinning, dog walking and movies under the stars. So naturally, I just want cool, refreshing foods like this spicy peanut butter and bananas smoothie.

spicy-peanut-butter-banana-smoothie

I think I turned on the oven once this entire Summer. I’ve been making easy summer meals like grilled chicken over arugula salad; pasta made simply with basil, garlic, cherry tomatoes and olive oil; Indian takeout and well, smoothies! A thick, hearty smoothie can keep you full for a few hours and keeps your kitchen nice and cool. So here’s my amazing spicy peanut butter and bananas smoothie recipe made with almond milk, I hope you enjoy. I also used my volcanic dust from Volcanic Peppers which is just ground up habanero & ghost peppers but it that’s too much, you can always use ground cayenne pepper instead. The peanut butter and chile pepper blend goes really well together. Also, you’re not using much, just enough to give it a kick.

spicy-peanut-butter-banana-smoothie2

 

Spicy Peanut Butter and Bananas Smoothie Recipe
Author: 
 
Ingredients
  • 8oz Almond Milk
  • 2 tbsp peanut butter
  • 1 banana, sliced
  • 2 dashes of Volcanic Peppers volcano dust
  • dash of cinnamon
  • dash of nutmeg
Instructions
  1. Add all ingredients to a blender then add about 4-5 ice cubes and blend.

 

Sweet Ghost Pepper Popcorn

Are you a chilehead? Do you crave sweet and spicy products? If so you must try All Spice Cafe’s Sweet Ghost Pepper Popcorn for a crunchy, sweet candied popcorn with a spicy, long lasting heat that’s true to the bhut jolokia (ghost) pepper used to make it. It might make you tear up or cough a little but when has that ever stopped you before? Shoot, it’s why I keep searching for spicy products! It’s no good if it doesn’t burn, right?

ghost-popcorn

It’s great for snacking on the go, or to keep at your desk at work for when you want a quick pick-me-up. It’ll certainly give you a nice jolt of adrenaline and help you snap out of that afternoon snooze.

ghost-popcorn2

This company is based out of Albuquerque, New Mexico and also makes hot sauces, spices and other sweets. Check out the All Spice Cafe site for their award winning products and locations on where to find.

Have a spicy product you just love? Let me know about it in the comments. Thanks!

 

Spicy Green Goddess Elixir Recipe

For an energy boost before heading off to work blend together this spicy green goddess elixir recipe made with simple fresh ingredients like spinach and watercress. The flavor is very bright, grassy and stings a little but the sweet honey balances the flavor well. The spiciness comes from the jalapeno as well as the watercress (berro) which has a peppery flavor. Watercress is an amazing leafy green plant to add to any juice. It’s known to be anti-inflammatory and provides relief for coughs, bronchial congestion, stomach aches and even cancer (according to WebMD). I also read that in ancient times it was used as an aphrodisiac. Well I don’t know about that but I definitely feel more alert after drinking this elixir and during those slow or low energy days a clean, fresh and natural elixir is all you need.

goddess-elixir

 

Spicy Green Goddess Elixir
Author: 
Prep time: 
Total time: 
 
Ingredients
  • Bunch of spinach, about 3-4 packed cups
  • Bunch of watercress, about 2 packed cups
  • 2 inch piece of ginger
  • ½ jalapeno
  • Juice of 1 lemon
  • Juice of 1 lime
  • Honey or agave syrup
Instructions
  1. Add spinach, watercress, ginger and jalapeno to a juicer and collect blended juice in a cup.
  2. Squeeze juice from lemon and lime and add to the green juice.
  3. Sweeten with honey or agave syrup.