Tag Archives: Jalapeño

Spicy Instant Pot Chicken

The instant pot is certainly the new craze these days. Dinner in under an hour, yes please! Some folks are intimidated by this new machine, but just remember that it’s much like it’s grandfather the crock pot – you can dump whatever you have in your kitchen and voila, dinner is served. This recipe has become a favorite and a staple in our house:

Begin with 3-4 trimmed chicken breasts. Then I grab all the peppers I have on hand plus an onion.

Chop or slice everything into big pieces.

Turn your instant pot on to the brown cycle. Season your chicken generously with your favorite seasoning. We love Weber’s Garlic Habanero. Once heated, add some EVOO to the bottom before browning your chicken on both sides.

Toss in your veggies first. I love adding corn cut from the cob but canned works fine.

Now add in your canned goods. We love hot Rotel, fire roasted diced green chiles, fire roasted diced tomatoes, tomatillo salsa, chipotle in adobo sauce, beans, etc….literally, you can’t go wrong here. Then add 8oz of cream cheese (we prefer the Greek yogurt variety).

Put the lid on and let it cook for 40 minutes. Then shred the chicken inside the pot. We love to serve this over quinoa, but it would be great over rice, potato, or pasta – your pick.

Avocado (and maybe some jalapeño slices and hot sauce) make the perfect topping. Enjoy!

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Shrimp Enchiladas with Poblano Cream Sauce

Yes, clearly I am drawn to the same types of recipes. Modern, Mexican inspired meals are just the favorite in my house. We still have some stockpiled local shrimp (I mean, we did buy 60lbs in October🤪), so I wanted to try something new with those. Something totally fresh from all of the holiday “stuffing” that’s been happening since November.😁 Begin by melting 2tbl butter over medium heat. Now whisk in 2tbl flour and stir quickly for a couple of minutes. Slowly combine 1.5C chicken bone broth. Add in 3/4C plain Greek yogurt. Stir in 1 diced poblano (separate out 2tbl of the pepper that will be used in step 2) and 1/2tsp garlic powder. Allow mixture to thicken and then salt and pepper to taste. Stir in 1C shredded Monterey Jack cheese, once melted remove from heat. Add in 2tbl chopped, fresh cilantro and set aside.

Preheat your oven to 400 degrees. Toss 1.5lbs of peeled and deveined shrimp in EVOO, S&P, and roast on a lined baking sheet for 6-8 minutes (depending on the size of your shrimp). Cut into bite sized pieces and set aside.

Warm 2tbl EVOO over medium heat and add 1/2C chopped onion. Once translucent, add in 1tbl minced garlic and the 2tbl of diced poblano that you set aside. Sauté for a minute or so and then add 1.5C matchstick carrots and 3C baby spinach plus a few dashes of your favorite hot sauce. Once spinach wilts, remove from heat and add in your shrimp.

Using freshly cooked flour tortillas, wrap about 1/3C of your mixture topped with Monterey Jack cheese. Lay seam side down in a prepared baking dish. Cover enchiladas with about half of your sauce. Cover with foil and bake for 20 minutes at 375 degrees.

Remove and cover with remaining sauce plus another tablespoon of chopped, fresh cilantro. Serve with avocado, hot sauce, fresh jalapeños, etc. Enjoy! Adapted From: Gimme Some Oven

Amazing Chicken Fajitas

We obviously love Mexican inspired dishes in my house. Here is a new fajita marinade that I made yesterday and the result was spectacular. Wow. 

Whisk together 1/2 cup of good Italian dressing, 1tsp cumin, 1/2tsp brown sugar, 1/2tsp black pepper, 1/4tsp salt, 1/8tsp garlic powder, and 1/8tsp chipotle seasoning. 

Pour marinade into a gallon size freezer bag and add 2-3 chicken breasts. Refrigerate for at least 2 hours (preferably overnight). Slice peppers (bell are fine, we used sweet peppers and the were divine!), mushrooms and onions. 

We grilled the veggies first on a griddle and then grilled the chicken. Let chicken rest for 5 minutes before cutting it diagonally into strips. 

Using fresh flour tortillas, layer in Greek yogurt, your chicken and veggies. 

Top with salsa, avocado, jalapeños, hot sauce, or whatever you prefer. Delish!

Southwestern Chicken Eggrolls

Here is another favorite in my house. It’s packed with veggies and both my boys (husband & son) are always excited when this is served. We usually have it once a week or so.
Southwestern Chicken Eggrolls:
~Warm a couple tablespoons of EVOO in a large saucepan over medium heat.

~Add 3 uncooked diced chicken breasts. Salt and pepper. Cook about 5 minutes.

~Add 1 diced onion and 2 seeded, diced jalapeños. Continue stirring until chicken is cooked through.

~Add 1 tablespoon cumin and 1 tablespoon chili powder.

~Add a drained and rinsed can of black beans, kernels from 4 corn cobs, and 3 cups of baby spinach.

~Once spinach wilts, remove from heat and add 1 cup pepper jack cheese.
Spoon mixture into freshly cooked flour tortillas, roll burrito style, and place in large prepared baking dish.
Brush all sides of your eggrolls with EVOO. Bake in a 375 degree oven for 15 minutes, then flip them over and bake 15 more minutes until tortillas begin to crisp.
Optional (and recommended!): Top with the Jalapeño Cilantro Cream Sauce (shared a couple of days ago) and avocado slices. My husband also adds raw jalapeño slices on top and I like to add Sriracha on top of mine. #yum
Adapted from: MrsHappyHomemaker

Roasted Shrimp Enchiladas with Jalapeño Cream Sauce

Want to really wow your guests with my personal favorite shrimp dish? These are incredible, just make sure you have plenty of time to prep (aka don’t make these when you are in a pinch for time!).
~ Roasted Shrimp Enchiladas with Jalapeño Cream Sauce ~

~Begin with 1.5-2lbs of fresh shrimp. Peel, devein, and coat with EVOO, sea salt, & pepper. Lay them out on a lined baking sheet and roast at 400 degrees for 6-8 minutes based on the size of your shrimp.

~Warm 2 tablespoons EVOO over medium heat.

~Toss in a small diced onion and 2 cloves of minced garlic, sauté for 5 minutes

~Add in 2 cups finely shredded cabbage, 1 peeled and grated carrot, 3 cups baby spinach, 2-4 tablespoons chipotle in adobo sauce (depending on how spicy you like it), 1/2 teaspoon cayenne, and 1/4 teaspoon oregano.

~Once spinach wilts, remove from heat and toss in your shrimp (cut them into bite size pieces first).

~Roll in freshly cooked flour tortillas (Tortilla Land are the best).

~Place seam side down in prepared baking dish.


Jalapeño Cream Sauce:

~Melt 2 tablespoons butter in a saucepan.

~Wisk in 2 tablespoons flour and stir continuously for 2 minutes.

~Wisk in 1.5 cups chicken broth.

~Stir in 3/4 cup Greek yogurt.

~Add in 2 seeded and diced jalapeños plus 1/2 teaspoon garlic powder.

~Simmer until sauce thickens, remove from heat and add a handful of chopped cilantro.


Preheat oven to 375. Pour half of the sauce over the enchiladas and cook for 20 minutes covered with foil. Serve with another spoonful of sauce then top with avocado and Sriracha. OMG!!

Adapted from: Damn Delicious (My favorite food blogger and total inspiration 💛)

Jalapeño Cilantro Cream Sauce

No offense to salsa, but want to really add some zip to those Mexican inspired dishes? Must. Try. This. Jalapeño Cilantro Cream Sauce:

~8oz softened cream cheese

~2 tablespoons plain Greek yogurt

~7oz salsa verde

~1 teaspoon black pepper

~1 teaspoon celery salt

~1 tablespoon taco seasoning

~1 bunch fresh cilantro

~Juice of a lime

~2-4 jalapeños unseeded if you love spice like we do (or you can seed them!)

Blend everything together in the food processor and let stand in the fridge for a couple of hours. This will keep in a jar for a couple of weeks and the possibilities are endless!!💃🏻

Inspired by: MrsHappyHomemaker