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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 25 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Wear gloves to prevent hot pepper oil from contacting skin. Cut the pepper in half from top to bottom; remove the stem, seeds, and ribs, then place the pepper cut-side-down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the pepper has blackened and blistered, about 5 minutes. Place the blackened pepper into a bowl, and tightly seal with plastic wrap. Allow the pepper to steam as it cools, about 10 minutes. Once cool, remove the skin and discard; chop the pepper. | 2. Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish. | 3. In a mixing bowl, combine the corn bread mix, egg, and milk; stir just to combine. Lightly mix in the pineapple and jalapeno. Scoop batter into the prepared baking dish. | 4. Bake in the preheated oven until the top is golden brown and a toothpick inserted in the center comes out clean, about 20 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
jalapeno pepper	1			1.6312	0.3656	0.0512	0.0208
corn bread muffin mix	1	package		-	-	-	-
egg	1	beaten		-	-	-	-
milk	1/3	cup		49.6133	3.8877	2.562	2.6596
pineapple	1	cup	peeled cut	82.5	21.648000000000003	0.8909999999999999	0.198

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.