Original recipe yields 6 servings
Based on a 2,000 calorie dietSee full nutrition
I think roasting the jalapeno takes the heat out of it, ends up tasting more like canned fire roasted green chilis. I'm not sure the effort to roast, peel, and chop one jalapeno is worth the ef...
Okay, I completely changed this recipe. But it gave me the IDEA for what I did, and that turned out really well, so it gets a good rating for that. I made a huge batch of this site's "Cornbrea...
I admit to taking the lazy baker's route on this recipe...diced the jalapeno (no roasting) & used canned crushed pineapple. (I did add a bit of sour cream, just 'cause that's how Mom always made...
This was very tasty. I used crushed pineapple and will add more peppers next time and there will be a next time! :-)
The flavor is yum. Next time, I'd add way more peppers. Mine are from the garden and a little mild. Also, it's really moist, a little too much for my taste. I might try it next time using a slow...
Used crushed pineapples because that is all I had. Did not roast the peppers, just diced them small. Excellent bread.
This was de-lish! I agree with the other reviewer, you don't need to roast the jalepeno, just dice and toss into the mix!