Directions

1. Place tomatillos in a medium saucepan, cover with cold water, and bring to a simmer over medium heat. Cook until tomatillos just give way when pierced with a knife but aren’t falling apart, about 10 minutes. Drain well.

2. Place tomatillos and remaining ingredients in a blender and blend until almost smooth (do not overblend or the salsa will be thin and watery). You may need to stop the blender and smash down the tomatillos with a rubber spatula to get the blades moving.

3. Place the salsa in a container with a tightfitting lid and chill in the refrigerator for at least 1 hour before serving. The salsa will keep in the refrigerator for up to 3 days.

Original Recipe Source: www.chow.com

Directions

1. Heat the oven to broil and arrange a rack in the middle. Line a baking sheet with aluminum foil and set aside.

2. Lay a jalapeño on your work surface so that it sits flat without rolling. Make two cuts forming a “T” by first slicing down the middle of the chile lengthwise from stem to tip, then making a second cut perpendicular to the first about 1/4 inch from the stem, slicing only halfway through the chile (be careful not to cut off the stem end completely). Carefully open the flaps to expose the interior of the chile, and, using a butter knife or small measuring spoon, scrape the inside to remove the seeds and ribs. Repeat with the remaining peppers; set aside.

3. Place the cream cheese, chicken, salsa verde, cilantro, and salt in a medium bowl, season with freshly ground black pepper, and mix until smooth and evenly combined. Transfer the mixture to a quart-size resealable plastic bag, cut one bottom corner off to make a 3/4-inch-wide opening, and squeeze the mixture into the chiles until just filled (be careful not to overfill). Insert a toothpick widthwise through each chile to secure the flaps and filling. Place the filled chiles on the prepared baking sheet in two evenly spaced rows of six.

4. Broil for 4 minutes, rotate the pan, and continue to broil until the peppers are starting to char and the filling is browned and bubbly, about 4 minutes more. Remove from the oven, and remove the toothpicks if desired. Let cool for 5 minutes before serving.

Original Recipe Source: www.chow.com

Directions

1. Peel, seed and chop the roasted chiles. Set aside.

2. Heat the oil in a large Dutch oven over medium heat.

3. Stir in the onions and cumin. Cook, stirring occasionally, until the onions are tender, about 10 minutes.

4. Meanwhile, cut the chicken into 1/2-inch cubes; transfer to the pot along with the garlic. Cook, stirring once or twice, just until the chicken is opaque.

5. Add the broth, tomatoes, oregano, jalapeños and reserved chiles. Increase heat to high; bring to a boil. Cover and simmer, stirring occasionally, about 50 minutes. Stir in the cream.

6. Serve with desired garnishes.

Original Recipe Source: genaw.com

Directions

1. In a large stock pot, heat the butter on medium heat. Saute the onions, jalapenos, and garlic until the onions are translucent. Remove from heat and add avocado, tomatoes, water, and cream.

2. Lower the heat to medium/low and return the pot to stove. Stirring often, slowly bring the soup to a simmer, cooking long enough to reduce the soup by roughly 30 percent. Season with salt and pepper to taste.

3. Just before serving, add chopped cilantro, reserving 1 teaspoon per serving for garnish.

Original Recipe Source: deliciously-thin.com

Directions

1. Preheat oven to 350.

2. Split jalepeno pepper down the side, but keep the stem in tact (wear gloves).

3. With your thumb or a teaspoon, scrape out the seeds and membrane leaving a pocket in which to stuff. Blend cream cheese, cheddar cheese, green onion, and garlic powder. Stuff each pepper with the cheese mixture and place on a sprayed baking sheet and top with a sprinkle of paprika.

4. Bake for about 25 minutes or until the peppers are softened and cheese is melted. Let sit a few minutes for the cheese to set up before eating.

Original Recipe Source: food.com