This is a wonderful cornbread recipe and so easy.  The jalapeno pepper really makes the taste more interesting and the cheddar cheese keeps the bread moist and delicious.  This is a great side dish for chili, soup (try Taco Soup or Mexican Chicken Corn Chowder), or any mexican dish.

In a large bowl, combine:
1 1/2 cups flour
1/2 cup yellow cornmeal
2 tablespoon sugar
1 tablespoon baking powder
1 teaspoon kosher salt
In a separate smaller bowl, combine:
2 eggs, lightly beaten
1 cup milk
1 stick melted butter
Using a wooden spoon, stir the wet ingredients into the dry …

Our friend, Kirsten, makes these stuffed green chilies as an appetizer when we get together for dinner parties.  My husband absolutely loves them and you will too because they are so easy and delicious.
Preheat oven to 350 degrees.  Slit and rinse:
1 can (28oz.) of Ortega whole green chili
Make sure to remove all seeds and allow chilies to drain on paper towels.  Meanwhile, on a cutting board, slice  8oz. of Monterey Jack cheese into long wedges small enough to fit into chilies.
Arrange chilies in a shallow casserole dish, filling each chili …