JALAPENO RANCH RECIPES

Steps:

• Preheat the oven to 275°F
• In a Dutch oven, add the oil on medium-low heat. Salt and pepper the brisket on both sides, then place in the Dutch oven. Cook on each side until browned, about 10 minutes per side.
• Meanwhile, to make the ranch dressing, stir together the garlic powder, lemon pepper, chili powder, dill weed, dried oregano, ground cumin, smoked paprika, green onions, parsley, cilantro, mayonnaise, buttermilk, jalapeño pickle juice, and Worcestershire sauce until a thick paste forms. While it will be much thicker than any ranch dressing that you’d use on a salad, that’s how it’s supposed to be so don’t worry.
• Once the brisket has browned on both sides, remove the Dutch oven from the heat. With tongs, flip the brisket, if needed, so the fattier side is up.
• Spread the ranch dressing evenly on top of the brisket. Add the pickled jalapeños on top of the dressing.
• Cover the Dutch oven then place in the oven. Cook for 3 ½-4 hours covered, or until it’s fork-tender and/or the brisket is 195°F. After removing from the oven, leave the brisket covered in the Dutch oven for 30 minutes before serving.
• If you prefer to make this in a slow cooker, reduce the mayonnaise and buttermilk to 2 tablespoons each, and cook on low for 6-8 hours.
• Serve warm with the pan juices.

Steps:

• Preheat oven to 425°. Arrange Tater tots in an ungreased 13x9-in. baking dish. Bake, uncovered 15 minutes. , Meanwhile, in a large bowl, combine cream cheese, sour cream, jalapeno peppers, garlic salt and pepper. Stir in half each of the chicken, Mexican cheese blend, bacon and green onions. Arrange chicken over Tater tots. Top with cream cheese mixture. Sprinkle with remaining Mexican cheese blend, green onions and bacon. Cover and bake until heated through, 20-25 minutes. If desired, top with additional sour cream and jalapeno slices.