Jalapeño Turkey Meatloaf

September 27, 2016 at 5:07 AM | Posted in Jalapenos, Jennie-O Turkey Products | Leave a comment
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Came across a healthy and delicious Meatloaf recipe off the Jennie – O website that I wanted to pass along, Jalapeño Turkey Meatloaf. Made with JENNIE-O® Lean Ground Turkey and kicked up with Jalapeño Peppers. Make the SWITCH!   https://www.jennieo.com/

 

Jalapeño Turkey Meatloafjalapeno-turkey-meatloaf

INGREDIENTS

1 (15-ounce) can tomato sauce
2 teaspoons mustard
1 tablespoon brown sugar
1½ pounds JENNIE-O® Lean Ground Turkey
1 tablespoon diced jalapeño peppers
½ cup diced onion
¼ cup diced red bell peppers
½ cup breadcrumbs
½ cup egg substitute or 2 eggs
½ teaspoon black pepper
½ cup tomato sauce, divided
DIRECTIONS

1) Heat oven to 350°F.
2) In small bowl, stir together tomato sauce, mustard and brown sugar. Set aside.
3) In large bowl, mix ground turkey, jalapeño peppers, onions, red bell pepper, breadcrumbs, eggs, pepper and ½ cup tomato sauce. Blend well.
4)Form mixture into a rounded rectangular loaf and place in a 2-inch deep pan. Spread sauce mixture evenly over meatloaf.
5)Bake 1 hour or until the internal temperature of meatloaf is well-done, 165ºF as measured by a meat thermometer. Let stand 5 minutes before slicing. Slice loaf into 10 portions.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATIONJennie O Make the Switch
PER SERVING
Calories 150
Protein 15g
Carbohydrates 8g
Fiber 1g
Sugars 3g
Fat 5g
Cholesterol 50mg
Sodium 360mg
Saturated Fat 1.5g
https://www.jennieo.com/recipes/989-jalape%25C3%25B1o-turkey-meatloaf

Jumpin’ Jalapeño Beans

February 18, 2016 at 6:31 AM | Posted in beans, CooksRecipes, Jalapenos | Leave a comment
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Heat up the Winter Night’s with this recipe from the CooksRecipes website, Jumpin’ Jalapeño Beans. You’ll be using 3 types of Peppers; Red Bell Peppers, Poblano Chile, and Jalapeño Chile. You can find this recipe and many more on the CooksRecipes website! http://www.cooksrecipes.com/index.html

 

 

Jumpin’ Jalapeño Beans

Enjoy as a healthy vegetarian side dish or turn it into a salad by adding oil and vinegar.

Recipe Ingredients:

1 cup mixed dried beans Cooksrecipes 2
1 tablespoon virgin olive oil
1/2 peeled onion, cut into 1/4-inch dice
1/4 red bell pepper, seeded and cut into 1/4-inch dice
1/2 poblano chile, with seeds, cut into 1/4-inch dice*
1 jalapeño chile, seeded and cut into 1/8-inch dice*
1 cup vegetable stock
1/2 teaspoon salt
1 tablespoon chopped chives

Cooking Directions:

1 – Carefully sort through the beans and rinse well. Soak overnight.
2 – Drain and rinse the beans, place in a medium-sized pot, and add enough water to cover the beans by at least 2 or 3 inches. Slowly bring to a simmer and cook at a low simmer until just tender, about 1 1/2 to 2 hours. Add more water as necessary to keep the beans covered. When cooked, there should be about 2 1/2 cups cooked beans; drain beans.
3 – Heat olive oil in a large pan and sauté the onion, bell pepper, poblano, and jalapeño over medium heat for 3 to 5 minutes, until softened. Stir in the cooked beans, add the stock or water, and cook for 10 minutes, reducing the liquid somewhat.
4 – Season with salt and garnish with chives at the end of the cooking cycle.
Makes 4 servings.

*Notes: Or use canned jalapeños. Use the juice, too, reducing the vegetable stock proportionately to equal 1 cup of liquid. Water may be substituted for vegetable stock.

http://www.cooksrecipes.com/soup/jumpin_jalapeno_beans_recipe.html

Pepper of the Week – Jalapeño

November 12, 2015 at 6:07 AM | Posted in Jalapenos, Pepper of the Week, Peppers | Leave a comment
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Immature jalapeños still in the plant pot

Immature jalapeños still in the plant pot

The jalapeño (/ˌhæləˈpiːnoʊ/ or /ˌhæləˈpeɪnjoʊ/, Spanish pronunciation: [xalaˈpeɲo] is a medium-sized chili pepper pod type cultivar of the species Capsicum annuum. A mature jalapeño fruit is 5–10 cm (2–4 in) long and hangs down with a round, firm, smooth flesh of 1–1.5 in (25–38 mm) wide. It is of mild to medium piquancy, 1,000 and 20,000 Scoville units in general. It is commonly picked and consumed while still green, but occasionally it is allowed to fully ripen and turn crimson red; and other cultivar variations of the same pod type exist. It is wider and milder than the Serrano pepper. The Chile Pepper Institute is known for developing colored variations.

 

 

Ripened jalapeños, red in color

Ripened jalapeños, red in color

The jalapeño is variously named huachinango, for the ripe red jalapeño, and chile gordo (meaning “fat chili pepper”) in Mexico. The cuaresmeño closely resembles the jalapeño; its seeds have the heat of a jalapeño, but the flesh has a mild flavor close to a green bell pepper.

 

 

In 1999, roughly 107 thousand acres in Mexico were dedicated towards growing jalapeños and as of 2011, that number had fallen to 101 thousand acres. Jalapeños account for thirty percent of Mexico’s chili production, and while acreage has decreased there has been a 1.5% increase in volume yield per year in Mexico due to increasing irrigation, usage of greenhouses, better equipment, knowledge, and improved techniques so that in 2009 619,000 tons of jalapeños were produced with 42% of the crop coming from Chihuahua, 12.9% from Sinaloa, 6.6% from Jalisco, and 6.3% from Michoacán. La Costeña (food company) controls about 60% of the world market and, according to company published figures, exports 16% of the peppers that Mexico produces, an 80% share of the 20% that Mexico exports in total. The US imports 98% of La Costeña’s exports.

According to the USDA, starting since 2010, California produces the most jalapeños followed by New Mexico and Texas, for a total of 462.5 million pounds of peppers (231,250 tons) in 2014. It is difficult to get accurate statistics on chilies and specific chilies as growers are not fond of keeping and sharing such data and reporting agencies often lump all green chilies together, or all hot chilies, with no separation of pod type. In New Mexico in 2002 the crop of jalapeños were worth $3 million at the farm gate and $20 million with processing.

China, Peru, Spain, and India are also producers of commercial chilies, including jalapeños.

 

 

In a 100 gram serving, raw jalapeños provide 29 calories and are an excellent source (> 20% of the Daily Value, DV) of vitamin C, vitamin B6 and vitamin E, with vitamin K in a moderate amount. Protein, dietary fiber, fat and other essential nutrients are low in content.

 

 

Fresh sliced jalapeño

Fresh sliced jalapeño

Jalapeños are a low-acid food with a pH of 4.8-6.0 depending on maturity and individual pepper. Improperly canned jalapeños can have botulism and in 1977 home-canned jalapeños led to the largest outbreak of botulism in the US in over a century. If canned or pickled jalapeños appear gassy, mushy, moldy, or have a disagreeable odor, then to avoid botulism, discard the food and boil the jar, lid and contents for 30 minutes in water, scrub all surfaces that may have come in contact with it, and wash all clothing and hands; discarding sponges or towels used in the cleanup in a plastic bag. Canning or packaging in calcium chloride increases the firmness of the peppers and the calcium content, whether or not the peppers are pickled as well as canned.

In 2008, fresh jalapeños from Mexico were tested positive for Salmonella leading the FDA to believe that the peppers were responsible for much of the 2008 United States salmonellosis outbreak. This large outbreak of Salmonella led to increased research into the detection of foodborne illnesses on jalapeños, the frequency and behavior of foodborne illness on jalapeños, and ways to prevent foodborne illnesses on fresh jalapeños. Contaminated irrigation water and processing water are the two most common methods that jalapeños become infected, as was the case in the 2008 outbreak. Jalapeños have similar microbial properties to tomatoes, the outer layer of their skin provides a safe environment for foodborne illnesses to survive and if damaged or chopped provides a growth medium pathogens. Washing fresh jalapeños is important to reduce pathogen counts both at the farm and consumer level, but without cold storage it is insufficient to prevent pathogen spread.

Jalapeño juice may be used as a remedy for seasonal allergies and clearing sinuses from colds.

 

 

Jalapeño peppers wrapped in crescent rolls

Jalapeño peppers wrapped in crescent rolls

Serving methods:
* Stuffed jalapeños are hollowed out fresh jalapeños (served cooked or raw) that are stuffed, often with a mix containing seafood, red meat, poultry, and/or cheese.
*Pickled jalapeños, a type of Pickled pepper, sliced or whole, are often served hot or cold on top of nachos, which are tortilla chips with melted cheese on top, a traditional Tex-Mex dish
* Chipotles are smoked, ripe jalapeños.
* Jalapeño jelly, which is a Pepper jelly, can be prepared using jelling methods.
* Jalapeño peppers are often muddled and served in mixed drinks.
* Jalapeño poppers are an appetizer; jalapeños are stuffed with cheese, usually cheddar or cream cheese, breaded or wrapped in bacon, and cooked.
* Armadillo eggs are jalapeños or similar chilis stuffed with cheese, coated in seasoned sausage meat and wrapped in bacon. The “eggs” are then grilled until the bacon starts to crisp.
* Chiles toreados are fresh jalapeños that are sauteed in oil until the skin is blistered all over. They are sometimes served with melted cheese on top.
* Texas toothpicks are jalapeños and onions shaved into straws, lightly breaded, and deep fried.
* Chopped jalapeños are a common ingredient in many salsas and chilis.
* Jalapeño slices are commonly served in Vietnamese pho, and are also a common sandwich and even pizza topping in the West.

Kitchen Hints of the Day!

April 21, 2015 at 5:24 AM | Posted in Jalapenos, Kitchen Hints | Leave a comment
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When Cutting Jalapeno Peppers….

 

* The best way to avoid getting the jalapeno oils on your skin is to wear rubber or latex gloves when handling the peppers.
* If you love the flavor of jalapeno peppers but not quite the heat, you can easily remove the seeds and innards, or placenta, from the cut pepper to reduce the heat.

 
Some Jalapeno Facts…….
* Jalapenos are rich in vitamins, minerals and antioxidants that are necessary for supporting and maintaining a healthy body and immune system.

* They contain vitamins C, K, & A as well as small amounts of vitamin E and B complex. The vitamin C & E also do double duty as powerful antioxidants in the prevention of disease and cancer.

* One jalapeno alone contains more vitamin C than the recommended daily dose for maintaining healthy tissue repair and immunity.

Chili and Cheese Nachos!

August 9, 2014 at 5:16 PM | Posted in Hormel, Jalapenos, Nachos, turkey chili | 4 Comments
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Today’s Menu: Chili and Cheese Nachos

Chili and Cheese Nachos 005

 
Today was our Community Annual Yard Sale, Fred Stanford would have a field day today around here! Taking a tour of the Park it looks as though neighbors bought their neighbor’s junk from last year and now are reselling it this year. Only in the eye of the beholder! It was little hotter out and bit more humid out today, nothing too bad though. Really didn’t want a big meal tonight so I went with a family favorite, Chili and Cheese Nachos!

 

 

 
I used Tostitos Multi Grain Scoops for my Chips. I love these with Salsa or just as snack by their selves, they bake and hold their shape real good. For my toppings I used 1 can of Mario Sliced Black Olives. Before I go any further a bit about these Olives, anyone that uses small cans of Sliced Black Olives know what a pain they can be opening sometimes. Not these, they come in a can with a pull tab! About time. For my other toppings I used some Sliced Green Olives, Mezzetta Deli Sliced Jalapeno Peppers, Hormel Turkey Chili with Beans, a few shakes of Frank’s Red Hot Sauce, and Sargento Reduced Fat Mozzarella and some fresh grated Murray’s Dutch Gouda.

 

 

 

chili-and-cheese-nachos
To prepare I preheat the oven at 400 degrees and sprayed a glass baking dish with Pam and layer everything in. I start with a couple of tablespoons of Chili then I add my Scoops (Chips). I then add the Sliced Black Olives, the Chili, Sliced Jalapeno Peppers (Love These), and then top everything the Cheese Blend. Then just pop it in the oven 10 minutes or so until the Cheese had started to melt and everything heated. For the Chili I warm it up in a sauce pan, adding a few shakes of Frank’s Red Hot Sauce, before I top the Scoops with it. Nothing better than a big plate of Chili Cheese Nachos! Also had an ice-cold Diet Dr. Pepper to drink. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.

 

 

 

 
Hormel: Turkey w/Beans 98% Fat Free Chili

Turkey with beans 98% fat-free favorites: Hormel chili in a layered dip! Hormel chili in a rice CASSEROLE!Hormel Turkey Chili w Beans

* Since 1891
* NO preservatives

 

 

Directions:

Stove top: empty chili into saucepan. Stir occasionally while heating over medium heat, about 5 minutes or until hot. Microwave: empty chili into microwaveable bowl; cover loosely. Heat for 2 To 3 minutes or until hot, stirring once. Careful. Let chili stand in microwave 1 minute and stir before serving. All microwaves And stoves vary. Times given are approximate.

 

 

Nutrition Facts
Serving Size 1 cup (247 g)
Per Serving % Daily Value*
Calories 210
Calories from Fat 27
Total Fat 3.0g 5%
Saturated Fat 1.0g 5%
Cholesterol 45mg 15%
Sodium 1250mg 52%
Carbohydrates 28.0g 9%
Dietary Fiber 6.0g 24%
Sugars 6.0g
Protein 17.0g

BBQ Turkey Sliders w/ Jalapeno Cheddar Fried Potatoes

July 29, 2014 at 5:10 PM | Posted in Jalapenos, Jennie-O Turkey Products, Simply Potatoes | Leave a comment
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Today’s Menu: BBQ Turkey Sliders w/ Jalapeno Cheddar Fried Potatoes

 

 

BBQ Turkey Sliders Jala Cheese Potatoes 008
Another beautiful day out again! We set a record low for the morning, 51 degrees. For Breakfast I got the Goetta out, Glier’s Turkey Goetta. I had a Sunny Side Up Egg, Turkey Goetta, and Whole Wheat Toast. Nice start to any day. Got the cart out and went fishing today. Didn’t catch a whole lot but caught some fantastic Sun all day. For dinner tonight I prepared BBQ Turkey Sliders w/ Jalapeno Cheddar Fried Potatoes.

 

 
If you’re having Sliders they might as well be healthy Sliders. The Jennie – O Turkey is only 120 calories with the Buns being 100 calories. To prepare them I formed the Ground Turkey into Slider Bun size patties. Seasoned them with McCormick Grinder Sea Salt and Black Peppercorn with just a pinch of Sage in each. I pan fried them in Canola Oil. Served them on the Pepperidge Farm Wheat Slider Buns and topped with JB’s Fat Boy Sticky Stuff BBQ Sauce. Now this a slider, the Sauce just sets everything off. I could eat a plate full of these.

 

 

Jalapeno Cheddar Fried Potatoes
For a side dish for the Sliders I prepared Jalapeno Cheddar Fried Potatoes. Came across this a while back in an issue of Cuisine at Home Magazine. Made some changes from the original recipe. I used Simply Potatoes Steakhouse Seasoned Diced Potatoes, Canola Oil instead of Peanut Oil, Scallions, 1 Jalapeno (sliced), Sea Salt and Ground Pepper, Sargento Reduced Fat Mexican Style Shredded Cheese, and I also added some diced Red Onion. To prepare it; Add the Canola Oil to a Cast Iron Skillet and heat on medium. Prepare the Diced potatoes according to the package instructions. About midway through the cooking process add the Diced Red Onion and continue cooking. Then Scallions and Jalapeno; saute 2 more minutes, then season with Sea Salt & Pepper. Off the heat sprinkle with the Sargento Reduced Fat Mexican Style Shredded Cheese. And another keeper Potato Dish! This has turned out to be one of my favorite Potato Side Dishes. For dessert later a bowl of Del Monte No Sugar Added Peach Chunks.

 

 

 

 

 

Jalapeno Cheddar Fried PotatoesJalapeno Cheddar Fried Potatoes 2

1 -Package Simply Potatoes Steakhouse Seasoned Diced Potatoes
2 T. Canola Oil
1/4 cup chopped Scallions
1 Jalapeno, sliced
1/2 Medium sized Red Onion, diced
Sea Salt & Pepper to taste
1/2 cup Sargento Reduced Fat Mexican Style Shredded Cheese
Directions:

To prepare it; Add the Canola Oil to a Cast Iron Skillet and heat on medium. Add the Potatoes and prepare the Diced potatoes according to the package instructions. About midway through the cooking process add the Diced Red Onion and continue cooking. Then Scallions and Jalapeno; saute 2 more minutes, then season with Sea Salt & Pepper. Off the heat sprinkle with the Sargento Reduced Fat Mexican Style Shredded Cheese.

 

 

 
Jennie – O Extra Lean Ground Turkey Breast

Jennie O Extra Lean Ground

Extra Lean Ground Turkey Breast
Our leanest ground turkey, all natural, 99 percent fat-free with no gluten.
Product Features:
99% fat-free
Gluten Free
All Natural
The Biggest Loser® Product
20-oz (1.25 lbs) or 40-oz package (2.5 lbs)

 

Cooking Instructions:
STOVE TOP METHOD:
* Spray skillet with nonstick cooking spray.
* Preheat skillet over medium-high heat.
* Add ground turkey to hot skillet.
* Stir to crumble, approximately 14 to 16 minutes.
* Always cook to well-done, 165°F. as measured by a meat thermometer.

 

Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 120 Dietary Fiber 0 g
Calories From Fat 15 Sugars 0 g
Total Fat 1.5 g Protein 26 g
Saturated Fat .5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 55 mg Iron 4%
Sodium 70 mg Calcium 0%

 

– See more at: http://www.jennieo.com/products/3-Extra-Lean-Ground-Turkey-Breast#sthash.JhJa9l2O.dpuf

Sweet Pepper, Cilatro and Green Chile Shrimp Fajitas

July 3, 2014 at 5:09 PM | Posted in Fajitas, Jalapenos, Ortega, seafood, shrimp | 3 Comments
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Today’s Menu: Sweet Pepper, Cilantro and Green Chile Shrimp Fajitas

 

Shrimp Fajitas 007

 
Finally a day without the high humidity! It was about 72 for a high today. Ran some errands early and then back hom. Got the cart out and did a little fishing and then just rode around enjoying the day. For dinner tonight; Sweet Pepper, Cilantro and Green Chile Shrimp Fajitas.

 

 

 
I used a packet of the Ortega Cilantro and Green Chile Skillet Sauce. If you like Shrimp Fajaitas you have to give this sauce a try! To prepare it I used a bag of Kroger Seafood Jumbo Shrimp along with the packet of Ortega Cilantro and Green Chile Skillet Sauce, Delallo Tri-Color Pepperazzi Spicy Sweet Peppers, Chopped Jalapeno slices, Chopped Red Onion, fresh Shredded Asiago Cheese, and Ole Fajita Flour Tortillas.

 

 

 

Shrimp Fajitas 001
I rinsed and drained my Shrimp off in a colander. I then heated up a tablespoon of Extra Virgin Olive Oil in a medium size skillet over medium heat. I started by slicing the Sweet Peppers into strips and adding them to the skillet along with the Chopped Red Onion, stirring them and cooking until tender (about 4 minutes). Stirred in the Shrimp and sliced Jalapenos, stirred this until the Shrimp just started turning pink. Then added the Ortega Cilantro and Green Chile Skillet Sauce, cooking another 4 minutes till everything was heated through. What an aroma coming from the skillet! Heated up the tortillas in the microwave for 20 seconds and topped them with Guacamole and the Shrimp Taco Mixture. I also topped it some fresh grated Asiago Cheese, and served. I keep packets of the Ortega Cilantro and Green Chile Skillet Sauce in stock, it makes on delicious Fajita! It’s a nice heat to it but not overpowering with a fantastic medley of flavors. Winner, Winner, Shrimp Fajitas! For dessert/snack later a Jello Sugarless Dark Chocolate Mousse.

 

 

 

 

Ortega Cilantro & Green Chile Skillet SauceOrtega Cilantro & Green Chile Skillet Sauce
New, Ortega® Skillet Sauces are made with perfect combinations of fresh ingredients to bring Mexican dishes to life. Simply stir in the Skillet Sauce while cooking, and in no time you’ll have a mouth-watering meal the whole family will enjoy. Look for our other delicious Skillet Sauce varieties including Taco and Fajita!

 

Product Detail
Enjoy Ortega’s delicious skillet sauce. Available in 3 great flavors in 7 oz stand up pouches.

Ingredients
TOMATILLOS, WATER, ONIONS, POBLANO PEPPERS, SUGAR, CILANTRO LEAVES, CORNSTARCH, AGAVE NECTAR, SALT, SERRANO PEPPERS, CANOLA OIL, KEY LIME JUICE, GREEN CHILES, ONION POWDER, GARLIC POWDER, EXTRA VIRGIN OLIVE OIL.

 
http://www.ortega.com/products/ortega-cilantro-green-chile-skillet-sauce_90187

Roasted BBQ Chicken Breasts w/ Jalapeno Cheddar Fried Potatoes and Green Beans

June 21, 2014 at 5:12 PM | Posted in chicken, greenbeans, Jalapenos, Simply Potatoes | 3 Comments
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Today’s Menu: Roasted BBQ Chicken Breasts w/ Jalapeno Cheddar Fried Potatoes and Green Beans

 

 

Baked BBQ Chicken Pot Japs Cheese 010

 

I guess I hurt my wrist more than I had thought. It was really aching throughout the night, but as the day wore on it eased up. Ran a friend to the Cincinnati Airport, he was off to New York. Went to the store for a few items and back home. For dinner a new Potato recipe along with Chicken. Tonight its Roasted BBQ Chicken Breasts w/ Jalapeno Cheddar Fried Potatoes and Green Beans.

 

 

 
I used Perdue Perfect Portions Boneless and Skinless Chicken Breasts. Preheated the oven on 350 degrees. Took a small cookie sheet and lined it with Reynolds Wrap and sprayed it with Pam w/ Olive Oil Cooking Spray. Seasoned the Chicken with McCormick Grinder Sea Salt and Black Peppercorn and baked it for 23 minutes, turning once midway through the time. With about 6 minutes of baking time left I took them out of the oven and basted them with JB’s Fat Boy Sticky Stuff BBQ Sauce, JB’s is my favorite sauce. Removed from the oven after the final 6 minutes and they were done. Tender, Moist, and full of flavor!

 

 

 

Baked BBQ Chicken Pot Japs Cheese 002
While my Chicken was baking I prepared one of the side dishes, Jalapeno Cheddar Fried Potatoes. Came across this earlier in the week in the latest issue of Cuisine at Home Magazine. Made some changes from the original recipe. I used Simply Potatoes Steakhouse Seasoned Diced Potatoes, Canola Oil instead of Peanut Oil, Scallions, 1 Jalapeno (sliced), Sea Salt and Ground Pepper, Sargento Reduced Fat Mexican Style Shredded Cheese, and added some diced Red Onion. To prepare it heat oil in cast iron skillet. Add the Scallions and Jalapeno; saute 1 minute, then season with Sea Salt & Pepper. Off the heat sprinkle with the Sargento Reduced Fat Mexican Style Shredded Cheese. And we add another keeper Potato Dish! This turned out delicious, just a fantastic combination of ingredients. You got to try this one!

 

 

 

 
We also had some fresh Green Beans. My Mom purchased them Thursday and she prepared them. I also baked some Corn Muffins for Mom and Dad, I had a slice of Klosterman Wheat Bread. For dessert/snack later tonight I had some Ritz Whole Grain Crackers topped with some Philadelphia Fat Free Cream Cheese.

 

 

 

 

Baked BBQ Chicken Pot Japs Cheese 004
Jalapeno Cheddar Fried Potatoes

1 -Package Simply Potatoes Steakhouse Seasoned Diced Potatoes
2 T. Canola Oil
1/4 cup chopped Scallions
1 Jalapeno, sliced
1/2 Medium sized Red Onion, diced
Sea Salt & Pepper to taste
1/2 cup Sargento Reduced Fat Mexican Style Shredded Cheese

First, cook potatoes in sauce pan with salted water for 10 minutes; drain. Heat oil in cast iron skillet (this was key in our opinion). Add scallions and jalapeno; saute 1 minute, then season with salt & pepper. Off heat sprinkle with cheese.

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