Jalapeno Poppers

Jalapeno Poppers
  • 1 pound of pickled jalapeno peppers
  • 1 8 oz block of cream cheese, softened
  • ½ cup of cheddar cheese, shreadded
  • ½ cup of monterey jack cheese, shreadded (you can also use pepper jack for this second cheese)
  • 1 - 1½ cups of buttermilk
  • 1 cup of flour
  • 2 cups of panko bread crumbs
  • Canola oil for deep frying
  1. Drain the jalapenos from the juice, slice in half lengthwise, remove all of the seeds and ribs.
  2. Lay the jalapenos out on a paper towel and pat both sides well to dry as well as you can.
  3. In a medium bowl, mix together the cream cheese and other cheeses until well blended.
  4. Using a spoon, fill the large end of the pepper with a rounded spoonful and spread down to the small end, essentially forming the missing half of the jalapeno. Ensure that the cheese mixture completely fills the jalapeno.
  5. Set aside in a pan and continue until all of the jalapenos have been stuffed.
  6. Place the pan in the refrigerator for an hour or so to firm up the cheese.
  7. Pour the buttermilk, flour, and panko into 3 separate small bowls.
  8. Using one hand for the wet and one hand for the dry, dip the jalapenos into the buttermilk and then using the dry hand, dredge in the flour mixture until it's well coated. Tap off excess flour.
  9. Dip the jalapeno back into the buttermilk and then into the panko, being sure to coat well and applying a small amount of pressure to help the panko stick
  10. Set aside in a pan and continue until all of the jalapenos have been breaded.
  11. Preheat your deep fryer to 375 degrees.
  12. Place the peppers into the fry basket, stuffed side up, and lower into the fryer for 1 to 1½ minutes or until the first sign of cheese starts to escape
  13. Serve immediately with a dipping sauce of your choice.

Boneless Buffalo Chicken Balls

Boneless Buffalo Chicken Balls
Chicken Balls
  • 1 lb ground chicken (you can also use boneless skinless chicken breasts and run them through the food processor until they are ground thoroughly)
  • 1 egg
  • ¾ cup bread crumbs
  • 2 tbls buffalo sauce
  • 1 tbls milk
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbls ranch dressing
  • 12 oz buffalo sauce
  • ¾ cup ranch dressing
  1. Preheat the oven to 350 degrees.
  2. In a large bowl, combine all ingredients for the chicken balls and mix until completely combined but do not over mix.
  3. Roll the balls into ping pong sized balls and place on a large greased pan.
  4. Bake for 35 - 40 mins or until the internal temperature of the balls reach 180 degrees.
  5. In a crockpot mix the sauce ingredients, you can add more dressing if the sauce is too spicy.
  6. Add the cooked balls to the crockpot and serve hot.

Fiesta Dip

Fiesta Dip
Prep time: 
Total time: 
  • 2 11 oz cans Mexicorn, drained
  • 1 4 oz can chopped green chiles
  • 1 bell pepper, finely diced
  • 3 green onions, finely diced
  • 2 de-seeded jalapenos, finely diced
  • 8 ounce block of cheddar cheese, shredded
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 tsp of salt, or to taste
  • 1 tsp of Tonys, or to taste
  1. Add all ingredients to an airtight container mix well.
  2. Refrigerate for at least 4 hours, overnight is best.
  3. Serve with Fritos or crackers.

Chili Cheesy Dip

Chili Cheesy Dip
  • 15 oz can of Wolf brand canned chili w/beans
  • 2 8 oz blocks of cream cheese, softened
  • 2 cups of cheddar cheese, shredded
  • 1 pound of bacon
  • 4 whole green onions, diced
  1. Preheat the oven to 350 degrees.
  2. Cut the pound of bacon into one inch pieces with scissors or a knife.
  3. Add the bacon pieces to a pot and cook over medium heat until crispy, drain with paper towels and let cool.
  4. In a bowl mix together the cream cheese, chili, cheddar cheese, green onions, and crumbled bacon until well combined.
  5. Pour into a pie pan and bake for 20 mins or until bubbling at the sides.
  6. Serve hot with chips or crackers.