Cheesy Jalapeno Popper Dip

addicting!

Course: Appetizer

Cuisine: American

Servings: 6 Servings

Calories: 235 kcal

Author: Lalaine

Ingredients

• 3 jalapenos
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup mayonnaise
• 1 teaspoon garlic powder
• 2 1/2 cups Mexican Cheese blend, shredded
• 1 can (4.5 ounces) diced green chilies, drained

Instructions

1. Seed and dice 2 of the jalapenos. Slice the remaining one jalapeno into thin rounds.
2. In a bowl, beat cream cheese, mayonnaise, and garlic powder with an electric mixer on LOW speed until smooth and fluffy. 
3. Add 2 cups of the shredded Mexican cheese blend, diced green chilies, and the diced jalapenos.
4. Transfer cream cheese mixture into a cast iron skillet or baking dish and spread evenly with a spatula. 
5. Top with the remaining 1/2 cup shredded cheese and the sliced jalapenos rounds.
6. Bake in a 375 F oven for about 15 to 20 minutes or until hot and bubbly and top is lightly browned. Serve immediately.

Instant Pot Homemade Cottage Cheese Recipe Pot Cheese

inggridients

• 1 Gallon Whole Milk 2% or 1%
• 3/4 cup Distilled Vinegar
• 1 teaspoon Sea Salt
• 1/2-3/4 cup Cream or Half & Half
• 1 RSVP Strainer

Instructions

1. Pour milk into Instant Pot cooking pot and cover with Glass Lid or Black IP Lid. 
2. Push the Yogurt button and then the Adjust button.  The display should read "Boil."  During the Boil cycle, remove the lid and whisk the milk a couple of times during the cycle.
3. When Beep sounds, remove lid and take temperature..  Anywhere from 170-180 degrees is fine.   Slowly pour in the vinegar and gently move around the milk.   It will begin to look curdled.  Turn off the Instant Pot.  Cover the milk with the Glass Lid and let sit for at least 30 minutes.
4. Add Salt to the Cream and Whisk together.  Set aside.
5. Pour the Cottage Cheese into a Strainer Basket, sitting inside of a Cooking Pot or other device to catch the Whey.  Remove Strainer Basket to sink and run a slow stream of cool water over the Strainer Basket to remove excess Vinegar.  Place Cottage Cheese into bowl.  Pour Salt/Cream into bowl and gently incorporate.
6. Refrigerate and enjoy.

Pot Cheese

1. Follow the exact same instructions for Cottage Cheese, but don't add any cream or salt, after draining out the liquid.

Recipe Notes

Recipe inspired by Mom'sThumb. sources here

Zucchini Grilled Cheese

Ingredients

2 c. grated zucchini

1 large egg

1/2 c. freshly grated Parmesan

2 green onions, thinly sliced

1/4 c. cornstarch

kosher salt

Freshly ground black pepper

Vegetable oil, for cooking

2 c. shredded Cheddar

 

Directions

1. Squeeze excess moisture out of zucchini with a clean kitchen towel. In a medium bowl, combine zucchini with egg, Parmesan, green onions and cornstarch. Season with salt and pepper.
2. In large skillet, pour enough vegetable oil to layer the bottom of the pan. Scoop about 1/4 cup of the zucchini mixture onto one side of the pan and shape into a small square. Repeat to form another patty on the other side.
3. Cook until lightly golden on both sides, about 4 minutes per side. Remove from heat to drain on paper towels and repeat with remaining zucchini mixture. Wipe skillet clean.
4. Place two zucchini patties in the same skillet over medium heat. Top both with shredded cheese, then place two more zucchini patties on top to form two sandwiches. Cook until the cheese has melted, about 2 minutes per side.
5. Repeat with remaining ingredients. Serve immediately.

sources here

Print Jalapeño Popper Mac and Cheese

Jalapeño Popper Mac and Cheese

INGREDIENTS

• 2-3 jalapeños, seeded and diced
• 1 medium onion, diced
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 8 ounces cream cheese
• 2 cups milk
• 1 cup water
• 8 ounces dried pasta (I use gluten-free penne)
• 8 ounces shredded monterey jack cheese
• 1/2 cup bread crumbs or cracker crumbs
• 1 tablespoon olive oil or coconut oil

DIRECTIONS

1. In a large skillet, saute peppers and onions with garlic powder and salt. Cook until softened, about 5 minutes.
2. Stir in cream cheese and mix until it is melted. Add in the milk, water, and dry pasta.
3. Bring to a boil and simmer on medium 10-15 minutes, stirring regularly, until pasta is cooked through.
4. Meanwhile, combine cracker crumbs and oil in a small bowl and mix until all the crumbs are evenly coated.
5. Preheat oven to 400°
6. Once pasta is cooked, add cheese and stir in to melt. If using an oven safe pan, top with crumbs and place in oven for 5-10 minutes to brown. Or, pour pasta into a 9×9 pan and top with crumbs and bake for 5-10 minutes.

sources: http://www.centercutcook.com/jalapeno-popper-mac-and-cheese/