Try it Tuesday: Jalapenos!

Thank you Erin for this Tuesday's assignment. Yes, out of all the suggestions - tofu, lemon grass, gluten free pizza, acorn squash, and more - I, in my infinite wisdom and bias spirit chose the lovely Erin's suggestion of jalapenos. Why? Because my mom left some Bartles and Jaymes Margarita flavored malt beverage at my house and jalapenos just seemed like a better match than tofu!

So after sweating it up at the gym and coming home to 90 degree weather, no-cook salsa and flash broiled jalapeno poppers seemed just my speed. Feet up, lime squeezed, kids in bed, warm breeze on the patio, and I owe it all to Erin. What a gal!

RYAN'S GARDEN SALSA (with Lindsey's modifications)

Ryan planted some jalapeno and poblanos in the garden this year. After picking every last one of my ripe cherry, roma, and heirloom tomatoes, Ryan chopped and chopped and chopped, whipping up his inaugural batch of salsa. Good job Ryan! You have earned yourself the title "King Of All Things Hot."

Ingredients

4 roma tomatoes, diced

1 pint cherry tomatoes, diced

2 poblano peppers - seeded, ribbed, and diced

1/2 sweet onion, finely diced

2 cloves garlic, grated or minced

1 jalapeno, diced

1 tsp kosher salt (not as salty as common table salt)

1 lime, squeezed for juice

Directions

Mix all ingredients together. Let sit for at least 30 minutes to let flavors meld. Eat it up!

Serve with chips or spoon over Turkey burgers, chicken patties, steaks, eggs, etc.

Makes about 2 cups

FLASH BROILED JALAPENO POPPERS

These tasty bites are easy to whip up and very versatile. I've adapted this recipe from my mom's version with full-fat cream cheese and Parmesan. However, it is just as tasty with reduced fat cream cheese and more herbs and fresh ingredients than cheese. I cranked out two versions in less than 20 minutes.

Ingredients

10 - 12 jalapenos depending on size

Chicken and Lime filling

4 oz reduced fat cream cheese

1 12.5 oz can of chicken breast meat in water

1 lime (squeeze 1/2 lime into chicken mixture and save the other half to squeeze on finished poppers)

1 tbsp cilantro, chopped (I left this out since Ryan hates cilantro)

Creamy Salsa filling

4 oz reduced fat cream cheese

1/2 cup Ryan's Salsa, drained (or sub your favorite salsa)

2 oz cotija cheese, crumbled (optional)

Directions

Cut jalapenos in half lengthwise and scrape out ribs and seeds with a spoon. I finished the jalapenos with a rinse to reduce the amount of heat, but you don't have to. Fill halves with prepped mixtures and arrange on a baking sheet or baking stone. Place on second to the top rack in the oven. Broil on high 10 minutes or until the tops begin to brown.

Finish Chicken and Lime Poppers with a squeeze of lime. Garnish with slices of lime and cilantro and serve.

Variations - Use browned chicken sausage instead of canned chicken, add browned hamburger to salsa and sub cheddar for cotija, top with shredded pepper jack cheese, etc.

Makes 20 to 24