Any recipes that use heavy cream and jalapeno peppers?

[LAS14]

Last edited Fri Nov 13, 2020, 08:44 PM - Edit history (1)

I've searched Google, Yummly and Cooks Illustrated. I can't get them to limit the search to "chili pepper" or "hot pepper." Maybe I don't know how to search Google. Anyway, I have some of both that I want to use up. Ideas?????

tia
las

[Phoenix61]

1. A cream based Fra Diavlo sauce? nt

[Laelth]

3. Wow.

-Laelth

[Mme. Defarge]

2. Bonne chance!

[jpak]

4. Make a roux

Fry a lotta bacon
Sit aside
Add some flower to the drippins
Stir until red
Add the chopped chillies and onions
Stir
When hot add the cream and crumbled bacon
Stir
Serve over toast or biscuits

[sdfernando]

5. Might have better luck if you specify the type of chili peppers.

There are quite a variety.

[LAS14]

13. jalapeno - will edit OP

[happybird]

6. Chile Rellenos with cream sauce

Yum.

[Sucha NastyWoman]

7. I have the perfect answer

chocolate Chili Creme Brûlée


This is my favorite dessert of all time. But I’ve only had it at a restaurant. Haven’t tried this recipe.

https://claudiagiulia.wordpress.com/2012/05/31/chocolate-chili-creme-brulee/

[Kali]

22. that is with dried (red) chiles

[Maraya1969]

8. Panang curry but it uses coconut milk which is very creamy. You can make

it very hot.


https://tastesbetterfromscratch.com/panang-curry/


Ingredients
▢1 tablespoon oil
▢2 tablespoons Panang curry paste *
▢1 tablespoon peanut butter
▢2 pounds chicken breasts , cut into pieces against the grain
▢1 small onion , sliced
▢1 green bell pepper , thinly sliced
▢1 red bell pepper , thinly sliced
▢2 teaspoons freshly grated ginger
▢4 garlic cloves , minced
▢2 14 oz cans coconut milk (Chaokoh brand is my favorite)
▢2 teaspoons cornstarch
▢1/4 cup light brown sugar , packed
▢1 tablespoons fish sauce
▢1 tablespoon lime juice
▢1 cup loosely packed basil leaves , roughly chopped
▢Hot cooked rice white, brown or jasmine

US Customary - Metric

Instructions

Heat oil over medium-high heat in large non-stick skillet. Saute onions for 2 minutes, then add bell peppers, garlic and ginger and saute for 2 minutes more.

Add curry paste and peanut butter and saute for 1 minute.

Add 1 ½ cans of coconut milk.

Whisk cornstarch into remaining 1/2 can coconut milk then add to the pan.

Stir well.

Add chicken, stirring to coat. Simmer for 10-15 minutes or just until chicken is no longer pink and sauce begins to thicken.

Stir in sugar, fish sauce, lime juice, and basil. Simmer for 5 minutes.

Season with salt and pepper, to taste.

Serve over hot cooked rice.

[Maraya1969]

9. I don't use half these ingredients. I just make sure I use the coconut milk

the curry paste and the peanut butter and onions.

[Grasswire2]

10. what kind of pepper?

I have a recipe for anaheim chiles, roasted and stuffed with corn, cotilla cheese, sour cream and then baked. Delicious.

Maybe you have poblano peppers? Or serrano? Or jalapeno?

[LAS14]

12. jalapeno - will edit OP

[struggle4progress]

11. Creamy White Chili

https://www.tasteofhome.com/recipes/creamy-white-chili/

[Buckeye_Democrat]

14. Spicy Jalapeno Alfredo

https://www.cookingpanda.com/recipe/get-the-recipe-spicy-jalapeno-alfredo/

[haele]

15. Pepper Ice Cream.

You can roast, skin, and cool the pepper, chop them up fine, then add in some other ingredients for a good flavor profile; I'd actually think that cumin and brown sugar might be a good mix.
Also, mash up some avocado, maybe also a quarter cup of finely grated cotija?
Make your custard as normal for ice cream (brown or demerara sugar instead of white) throw in all your other ingredients, and churn, churn, churn.
Might be great after a nice hanger steak fajitas dinner...

Haele

[jmowreader]

16. Do you have a sieve, a candy thermometer and some cheesecloth?

1. Put your heavy cream in a saucepan or a double boiler and heat it to 190 degrees F. Hold at that temperature 3 minutes. (If you have no thermometer, bring to a slow simmer.) Stir constantly with a rubber scraper.

2. Add a tablespoon of lemon juice and continue to simmer 3 more minutes.

3. Take the pan off the heat and let it sit until it cools off.

4. Scrape the contents of the saucepan into a cheesecloth-lined sieve and let it drip overnight. Chop the jalapenos and remove the seeds, stems etc.

5. When it finishes dripping, put the dairy product (the name of it is mascarpone cheese) into a bowl, add the jalapenos and salt to taste.

[csziggy]

17. This one has a lot of other ingredients

Ba'corn Cheese Corn
This bacon-studded 'cheese corn' is a popular bar snack in Korea, made of pure bacon-y, creamy, cheesy, corny decadence. The original recipe uses a combination of mayonnaise and sweetened condensed milk, but we're going with heavy cream here for a lighter approach. This may be the first time in my career that I've 'lightened up' a recipe by adding a cup of heavy cream. Garnished with green onions, this would be amazing with a cold beer!
prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
10
Yield:
1 10-inch skillet
Ingredients
Ingredient Checklist

1 (8 ounce) package bacon, chopped
2 (16 ounce) packages frozen sweet corn, thawed
4 cloves garlic, minced
1 bunch green onions, sliced
2 jalapeno peppers, diced, or more to taste
1 pinch salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 cup heavy cream
2 ounces shredded mozzarella cheese
4 ounces shredded Monterey Jack cheese

Directions
Instructions Checklist

Step 1

Cook bacon in a 10-inch cast iron skillet over medium-high heat, stirring occasionally, until almost crisp and fat is rendered, 7 to 8 minutes.
Step 2

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Step 3

Drain frozen corn thoroughly in a colander. Add 1/2 of the corn to the skillet with the bacon. Cook and stir until kernels just start to turn golden brown, 3 to 5 minutes. Add garlic, green onions, and jalapenos; cook until vegetables start to soften and sweeten up, 3 to 4 minutes. Tilt pan to drain off some of the fat, using a paper towel to soak it up.
Step 4

Season with salt, pepper, and cayenne. Pour in cream; stir and bring to a boil. Stir in the remaining corn until heated through. Turn off the heat and add about 2/3 of the mozzarella and Monterey Jack cheese. Stir to combine. Top corn with remaining cheese and a sprinkle of cayenne.
Step 5

Broil until heated through and top is browned, 5 to 10 minutes. Serve immediately.

https://www.allrecipes.com/recipe/274640/bacorn-cheese-corn

A tip - AllRecipes.com will let you search by ingredients. I do that a lot when my pantry stock is getting low or I accidentally bought something odd.

[LAS14]

18. Thanks to everyone! I'm going to start with the Spicy Alfredo and save the others...

... moving gradually to the real cholesterol killers (cream, bacon, cheese, etc.)

[Buckeye_Democrat]

19. I win!

Kidding, everyone!

I haven't tried that recipe yet, but it looked tasty to me. I hope you'll like it!

[LAS14]

20. Two more cream/jalapeno recipes.

Here’s a surprisingly addictive (and easy) recipe from the NYT.

https://cooking.nytimes.com/recipes/1021035-baked-rajma-punjabi-style-red-beans-with-cream

My Peruvian Potatoes

This is the other cream/jalapeno recipe that I’m planning on cooking and the reason for my having extra cream and peppers to use up. (TJ’s insists on only selling jalapenos in bags of 5).

There are lots and lots of recipes for this classic Peruvian dish, based on a peanuts, cheese, hot pepper sauce for potatoes. This is my combination of the best of them (to my mind). I usually cut this in half.

Boiled potatoes (whole small or large cut into pieces)
1 ½ C salted peanuts
1 ½ C heavy cream
½ C milk
3 C or less grated cheese (Monterey jack, cheddar, whatever)
4 jalapenos
4 garlic cloves
2 onions
1 t turmeric
Salt
Canola oil
Small can of sliced black olives.

Blend all ingredients except potatoes, canola oil and black olives. Add olive juice to the blender.
Cook blended ingredients on low in greased pan until thick.
Pour sauce over boiled potatoes. Sprinkle with black olives.

[Kali]

21. I have used green chiles and jalepenos in this recipe

https://blog.thermoworks.com/chicken/baked-chicken-breasts-juicy-temperature/

it is delicious, you can use any cuts and don't have to use (or pound) boneless skinless breast

Ingredients

1/2 pound tomatillos, husked and rinsed
3 large cloves garlic, peeled
3 serrano chiles, stemmed (or fewer chilies to taste)
1/3 C loosely packed cilantro, plus more for garnish
salt to taste
1/2 C heavy cream
4 boneless, skinless chicken breasts

you can sub regular tomatoes or better yet green ones, with a little lime juice for the tomatillos
personally there is no sub for cilantro but I have heard of using parsley or just skip if you can't handle but it won't tast as good

detailed instructions are at link but basically roast to blacken skins of chiles, garlic, and tomatillos, (peel green chiles, others don't bother) throw in blender with cilantro and salt add cream. cover chicken and bake.

[LAS14]

23. Thanks! Yes, this summer I hit on the idea of using green tomatoes in place of tomatillos.

[Kali]

24. I have also cheated and just used 1/2 to 3/4 cup of store bought green chile salsa

instead of roasting the vegs. makes a fast, rich and spicy sauce for chicken, might be good on fish or shrimp too.