Top Rated Jalapeño Recipes

Mango Guacamole
Avocados are hands down one of my favorite foods, and there is no better way to eat them than in a fresh batch of guacamole. This version is spruced up with the addition of a juicy, ripe mango, which adds a sweet dimension to the classic dip. Serve with your favorite chips and enjoy! Check out Everything You Want to Know About Avocados.
View Recipe
4.5
Spicy and sweet — a perfect blend for Valentine's.
View Recipe
4
Wild Mahimahi and Jalapeño Quesadillas
Quick, simple, and delicious, these quesadillas let the clean flavors of mahimahi truly shine. I like a fair amount of heat in my "Mexican" food but if you want to tone it down, just use fewer jalapeños. Click here to see Quesadillas to Suit Every Taste.
View Recipe
4
Jalapeño-Thyme Lassi Recipe
Mango and thyme? The unusual combination works wonders. Try this and other killer tequila cocktails for summer.
View Recipe
4
Spice up your chicken with this easy sauce filled with bold citrus flavors. This is a great recipe to use leftover chicken. 
View Recipe
4
After undergoing a $5 million transformation last year, the newly restyled W San Diego has once again set the bar high with their Blackberry Mary, a muddled mix of Stoli Hot Vodka, tomato-based bloody mix, lime juice, lemon juice, chile syrup, dash of salt and pepper, and garnished with picked bacon slice, jalapeño slices, cucumber round slice, and blackberries.
View Recipe
4
Foil-Baked Salmon with Mango, Chile, and Lime
At the end of a long workday, my favorite kind of recipe to make is one that requires minimal attention and prep. This salmon recipe is one such example. I let a side of quinoa simmer away while this was in the oven, and if you like, you can make some salad as the salmon cooks, too. Getting dinner on the table easily is all about multitasking. Click here to see 8 Great Salmon Recipes.
View Recipe
3.75
Jalapeño Mojito Recipe
Like slothful shaking, improper muddling ruins more cocktails than bad liquor ever did. To do it right, make sure you have a long muddler so you don’t scrape your knuckles on the rim of the glass, and that it’s not made of lacquered wood (that stuff chips off and gets into your drink). Muddle in a pint glass or shaker cup — something sturdy — on a stable surface. Standing over your cup, press down and twist until all the juice is squeezed out of the fruit and the herbs are bruised but not pulverized. Try this recipe for my Jalapeño Mojito to perfect your muddling skills.
View Recipe
3.666665
Smoked Cheddar and Jalapeño Twice-Baked Potatoes
Potatoes so nice, I baked them twice. See all Cheddar recipes. Click here to see Potato Recipes That Aren't Boring.
View Recipe
3.333335
Brisket Bulgogi Sliders with Kimchi Aïoli
These Korean-inspired sliders are popular with the beer served at 508 Gastrobrewery, a gastropub located in New York City. They were also featured at the 2012 Food Network New York City Wine & Food Festival at the Grand Tasting.
View Recipe
3.333335
Chico's Tacos Flautas Recipe
It was more than a decade ago that I fell in love with the flautas at Chico's Tacos in El Paso, Texas. That visit started a craving that was finally, finally sated, in New York City no less. Chico's Tacos were brought back from Texas, special delivery, packaged in Tupperware that was more expensive than the actual tacos, frozen until I could get to them, and finally reconstituted (Thanks, Mom). Eating Chico's Tacos once again did two things. First, it made the need to be able to eat them more consistently a necessity. Second, tasting the original rendition reestablished the flavor profile required to be able to do that. Crispy fried taquitos, covered in thinly shredded cheese, and drenched in red watery sauce — dripping, crunchy, melted cheese-drink-the-sauce flautas goodness. Creating a recipe for a renowned dish is tricky. You can theorize, you can do trial and error, or you can do what was done here: Look to see what's out there already. There's no official site for Chico's Tacos and, as far as anyone can seem to tell, no officlal recipe out there for how to best make these signature tacos. The two most prominent recipes out there are by The Stanton Magazine and Mexican American Border Cooking. They provide some really insightful guidance on different possible approaches to a successful dish. This recipe uses a home fryer and fresh ingredients for all components for a rendition that looks and tastes pretty close to the original. Oh, and don't forget the toothpicks. You need them to keep the taquitos closed when frying them. (If anyone knows a better way, please chime in.)  
View Recipe
3.31579
If you're looking for a fish to grill, try the Chilean sea bass. It's firm flesh makes it an optimal choice. Serve along side this mango salsa for added spice and flavor.
View Recipe
3