Stuffed Jalapeño Peppers


I inherited a box of jalapeño peppers from my friend Laurie when we visited her and Frank in Palm Springs. She needed one to make guacamole and bought a whole box.  In the end she forgot to put it in, so the entire box was left unopened and she was headed back to Wisconsin.  I didn’t know what I’d do with them as I’m not a big fan myself though I must say I love the jalapeño poppers they have at the supermarket. So, with the idea of gooey cheese in the middle I looked for an easy recipe. I came across crab-stuffed peppers which intrigued me as something a little more interesting than just cheese as a filling.

I have a favorite recipe for crab enchiladas so I thought I’d try some of that filling. I washed the jalpenos, cut them in half lengthwise, and cut out all the seeds and the veins in the middle (I thought). I put the crab enchilada filling in one, and in the other I simply mushed together some cream cheese and crab and sprinkled some chopped olives on all of them.  I put them in the pre-heated (400 degree) toaster oven on a small baking sheet and baked them about 20 minutes.

They were surprisingly good! I actually liked the ones that were just cream cheese and crab best. I don’t know what I missed in the cleaning, but a couple of them had a real “bite” to them and that was good.  The ones that I cleaned perfectly had no spice to them and were almost boring. Unfortunately, I don’t know how to advise on keeping the right amount of spice. 😦

I just experimented with 2 of the jalapeños and I still have the rest of the box, so I’ll  keep experimenting to see if I can come up with a recipe that I’ll want to add here. But my sense is that you can put anything in the middle and bake them and they’ll be a delightfully different appetizer or snack. Thanks for the inspiration, Laurie!

Published in: on February 22, 2014 at 9:54 pm  Comments (2)  

Chicken and Black Bean Enchilada Casserole


Got this recipe from:

This was very good, but made some changes as suggested in Reviews:  I added chopped  black olives and looks like green onions on top; probably onions inside too. Someone suggested crisping the corn tortilla in the oven for about 5 min at 450 degrees.

8 servings
  • 2 cups diced chicken breast meat
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 2 tablespoons chopped fresh cilantro
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (4.5 ounce) can diced green chile peppers, drained
  • 1 (10 ounce) can red enchilada sauce
  • 8 (6 inch) corn tortillas
  • 2 cups shredded Mexican blend cheese
  • 1 (8 ounce) container sour cream
Good to add
1/2 cup minced onions – saute with chicken or just add raw
1/4 tsp. garlic powder or garlic salt to the chicken


  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chile peppers.
  3. Spread half of the enchilada sauce over the bottom of an 11×7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish with a lid or aluminum foil.
  4. Bake for 30 minutes in the preheated oven. Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. Let stand 10 minutes before serving.

Published in: on April 21, 2013 at 8:34 am  Leave a Comment  
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Crab Enchiladas with Black Beans & Rice

This recipe goes back to the Lincoln High cookbook in the late 80’s – it was contributed by my colleague Vivian Rich. And this is the first time Ev made  it with canned crabmeat rather than that pseudo-crab stuff. And to top it all off, Sam Adams Winter Lager!  ¡Muy rico!

This is really Luigi’s food diary so recipes need not be here, but I figured I might be able to use it as an easy online resource to find my recipes some day, so I’ll enter the black beans and enchilada recipe here.

Black beans with Red Onions and Balsamic Vinegar – this recipe is a newspaper scrap and I always have to look too long to find it.  Maybe this will be an easier find. I have to laugh because I see it’s supposed to give you 6 servings.  Most of the time we get 2, possibly 3 servings.  I guess we really like black beans.

  • 1/2 Tbl. olive oil
  • 1/2 medium red onion, chopped
  • 1 clove garlic, minced
  • 3/4 tsp. ground cumin
  • 3/4 tsp. hot chili powder (or less if you don’t want them too spicy)
  • 1 (16 oz.) can black beans, rinsed and drained
  • 2 tsp. balsamic vinegar
  • 1/4 tsp salt or to taste

In a medium saucepan, heat olive oil over moderate heat until hot.  Add onion, and cook until translucent. Add garlic, cumin and chili powder. Cook, stirring until  mixed, about 30 seconds.  Add beans, vinegar and salt to taste. Cook, stirring often until heated through.  (add more vinegar and salt to taste)

Crab  Enchiladas from Vivian Rich

  • 1/2 to 1 cup small chopped mushrooms
  • 1-2 Tbsp margarine, depending on amount of mushrooms)
  • 1/2 cup sliced green onions
  • 1 cup mild picante sauce (I generally use medium hot)
  • 1  3-oz. pkg. cream cheese
  • 1/4 tsp. ground cumin
  • 1/4 tsp. crushed oregano leaves
  • 1-1/2 cup imitation crab meat
  • 1-1/2 c shredded Jack cheese
  • corn tortillas (at least 8, but more if they’re tiny, or if you don’t fill them too full)
  • *(See Note)

Saute the mushrooms in margarine.  Turn to low heat and add green onions, 1/4 c. picate sauce, cream cheese, cumin, organo, and crab meat. Stir over low heat until cream cheese melts. Stir in 1/2 c.  Jack cheese.  Remove from heat.

Heat corn tortillas in pan on stove or in microwave to make them pliable. Spoon crab mixture (depending on size of tortilla — about 2 tablespoons to 1/4 cup) over tortilla and roll up.  Place seam side down in very lightly greased (use margarine) 12X7 inch baking dish. Pour remaining picante sauce over enchiladas, covering all the tortillas well. Sprinkle with remaining Jack cheese. Bake at 350 uncovered for 15 minutes to heat through and melt cheese.

*Note: I have often added finely chopped celery to give it a bit of a crunch.  Filling is just mush otherwise.  I’ve also added finely chopped green pepper, regular onions and black olives.

Published in: on January 6, 2010 at 7:56 pm  Comments (1)  
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