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Vegetarian Fajitas with Jalapeño Cheese Corn Bread

These fresh and flavorful fajitas are so good you’ll want them every day of the week—not just on meatless Mondays! Serve with a green salad topped with our Creamy Lime Dressing and with our savory cheesy jalapeño corn bread. For a fresh dessert without the guilt, try our Oh-So-Refreshing Pumpkin-Orange Granita.

Rate & Review

This Jalapeño Cheese Corn Bread is studded with plenty of goodies: whole pieces of corn, bits of jalapeño pepper and melted Monterey Jack cheese throughout make it a colorful and festive solution.

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recipe

Ingredients:

  • 1 cup ALBERS® Yellow Corn Meal
  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 2 large eggs, lightly beaten
  • 3 tablespoons vegetable oil
  • 1 cup (4 oz.) shredded Monterey Jack cheese
  • 1 can (11 oz.) whole kernel corn, drained
  • 3 tablespoons chopped pickled jalapeños

Directions:

PREHEAT oven to 375º F. Lightly grease 8-inch-square baking pan.

COMBINE corn meal, flour, sugar, baking powder and salt in large bowl. Combine milk, eggs and oil in medium bowl. Add to corn meal mixture; stir just until combined. Stir in cheese, corn and jalapeños. Pour batter into prepared pan.

BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Serve warm.

reviews

Review This Recipe
  •  Star(s)

    Very Flavorful!

    NANCY CHAPMAN from Yorba Linda, CA

    This is a very flavorful cornbread. I cut down on the jalapeno a little because I thought that it might be too spicy. However, I think I am going to make it with the full recipe. It is a simple, delicious dish that goes well with just about anything!

  •  Star(s)

    Lovely cornbread

    Miss Diaz from

    I made some little adjustments like extra milk and oil instead of water,a cream style corn instead of the whole ones, garlic salt instead of regular and no sugar. This cornbread was the best I've ever tasted. It's now officially on the "FEEL GOOD" food list.We are definitely hooked.

  •  Star(s)

    Great cornbread recipe.

    Elsa Johnson from CEDAR PARK, TX

    This was a delicious cornbread. It was very moist, my family loved it. I omitted the sugar, as we do not like sweet cornbread.

  •  Star(s)

    Best ever

    Jennifer Shippee from GREENVILLE, NH

    this is great corn bread goes so well with chilli!

  •  Star(s)

    great cornbread

    PAM THOMAS from DIMMITT, TX

    This cornbread is very moist and has a great taste. My family loves it. Will make again.

  •  Star(s)

    Jalapeno Cheese Corn Bread

    Debbie Benish from Walla Walla, WA

    This is very good, I liked the jalapeno and the monterey jack cheese in it vs. the cheddar cheese and green chilies that I've always used int the recipe I always make. I will make this again.

  •  Star(s)

    Jalepeno corn bread

    Maria Tesler from DELRAY BEACH, FL

    I made this is mini muffin pans! What a treat in these bite sized delectables!!!!! very moist with a lot of texture-DELICIOUS!!!

  •  Star(s)

    I call it mexico cornbread

    carolyn green from gastonia, NC

    Instead of adding whole corn, cream style corn is good with sharp cheddar cheese, My mother and I bake this cornbread. It is also good with greens.

  •  Star(s)

    Delicious

    Allecnarf from B.C. Canada

    I made this to go with homemade soup for lunch, and it was absolutely fantastic. Most cornbread is too dry, but this was moist and delicious. Definitely a keeper.

  •  Star(s)

    Great muffins, too!

    Carolyn Rhinehart from Scranton, AR

    This is an excellent recipe which easily makes corn muffins for individual use!

  •  Star(s)

    Delicious

    Kelly Rozenboom from

    I made this for a church gathering and it received rave reviews. Although I wasn't able to eat it right out of the oven, I did sample it the next day and it was still moist and delicious!

  •  Star(s)

    Delicious

    Jennifer Baldwin from

    I have made this corn bread before and always served it with southwestern chili. It is always a favorite. I made a slightly different version using creamed corn and it was very moist. Either way is great.

  •  Star(s)

    Jalapeño Cheese Corn Bread

    Mary Gates from CAPE CORAL, FL

    Made Mexican Chili after I saw this recipe. It's delicious and was just the right touch with the chili. The corn was a nice surprise. My husband really enjoyed with corn bread.

  •  Star(s)

    Jalapeno Cheese Corn Bread

    Sandra Perry from SAN JOSE, CA

    This is an outstanding but subtle blend of cheese, corn and the tangy tast of the jalapeno pepper. I loved it and will use it as a topper for chili pie.

  •  Star(s)

    Jalepano Cheese Corn Bread

    Janet Collier from Wenatchee, WA

    Very good, nice texture. I added a cup of frozen corn and a chopped jalapeo. We enjoyed it with a pot of beans and ham. A real comfort meal this time of year.

  •  Star(s)

    Jalapeno Cheese Corn Bread

    Irene Noble from SANTA MARIA, CA

    I have made this twice, last night I served it with Chili, a great combination . I use the leftovers to crumble and use as topping for Tamale Pie .It is great as a topping .

  •  Star(s)

    Jalapeno Cheesy Corn Bread

    LEIGHANN MALONEY from COLORADO SPRINGS, CO

    This should be one of the first quick breads one thinks of when serving a hearty soup or chili. The cheese and jalapenos are strong enough to hold their own and the corn bits are a pleasant surprise.

  •  Star(s)

    JALAPENO CHEESE BREAD

    LYNNE KRIEGER from YACOLT, WA

    VERY GOOD. WONDERFUL WITH CHILIS SOUPS AND SALADS. BEEN A FAMILY FAVORITE FOR QUITE SOME TIME.

  •  Star(s)

    A meal in it's self

    Jocilynn Reis from SACRAMENTO, CA

    I made a pot of chili and wanted a good corn bread insted of tortillas to go with it. I found this recipie and it was fantastic. I now serve it with almost every mexican meal that I make. It is also good as a dessert or snack as well.

  •  Star(s)

    Jalapeno Cheese Corn Bread

    Jean Hartman from HUDSON, MA

    I was a little skeptical at first, but this is a great recipe. Served it with Jambalaya and it was a big hit! Thanks!!

  •  Star(s)

    jalapeno corn bread

    claudia jimenez from HAMMOND, IN

    I made this for thanksgiving. It was a hit! Us being Hispanic i added a little more chopped jalapenos and the result was great..a little spicey but good taste. this recipe is a keeper :)

  •  Star(s)

    Awesome Corn Bread

    Mike from Queen Creek, AZ

    Just got done with this for dinner. I made a pot of beans with ham, and this topped it off perfectly! I did have to cook it about 45 minutes. I added mexican corn instead of plain corn and it was a good contrast with the jalapeno peppers I added. I also only used 2 tbl spoons of the jalapenos as well. I reduced the milk to 3/4 cup and added some sour cream to make up the rest. Great recipe, will make it every time i make chili or beans!

  •  Star(s)

    Jalapeno Cheese Corn Bread

    Gloria Silva from WHITTIER, CA

    This corn bread is excellent. Easy to make. Great flavor. My family loves it. This is a keeper.

  •  Star(s)

    Beans and cornbread

    Robert Williams from DEL RIO, TX

    I think beans(any beans)and corn bread are great eating. I like jalapeno and cheese. Combine jalapeno, cheese and corn bread and you have a good meal. This recipe is a good one for corn bread. Nestle' customers sure have some great ideas and sure fired recipes.

  •  Star(s)

    Jalapeño Cheese Corn Bread

    JIM APLIN from ORLANDO, FL

    I love jalapeno peppers & this cheesy corn bread. I made this recipe for a church potluck, I was out of luck & didn't get any @ the potluck but did when I got home. It's easy to make & tasty too!

  •  Star(s)

    Corn Bread

    paulette long from Wilmington, NC

    This corn bread is delicious, especially if you like spicy food. Great for us Southern corn-bread lovers.

  •  Star(s)

    Excellent cornbread!

    Teena Lagree from SOMERSET, NJ

    This is my first review!! I made this for a friend's birthday--she loves jalepenos--so I thought this would be perfect. Not only was it great, it was easy to make!

  •  Star(s)

    This recipe is really good.

    Linda Randles from NORTH CANTON, OH

    This recipe is really great with a pot of beans. I didn't add so much Jalapeno to my bread. The cheese was a nice added surprise. The family couldn't get over the cheese in the corn bread.

  •  Star(s)

    Jalapeño Cheese Corn Bread

    Ruth Minsk-Whitehead from OCALA, FL

    I love corn bread, but I really Love this recipe. I could eat this everyday.

  •  Star(s)

    jelapeno cheese bread

    Margaret Cardosa from PORTAGE, MI

    Great flavor, my teenage boys just loved it.

  •  Star(s)

    jalapeno cheese corn bread

    SYLVIA BAHNSEN from COLCHESTER, CT

    My husband loves anything with jalapenos in it. He couldn't get enough of this scrumcoius bread. It is relatively easy to make and definitely worth it.

  •  Star(s)

    Spicy and Different

    Patricia Chambers from COLTON, CA

    My family and I love this corn bread. I use Mexican style corn, instead of just plain corn inaddition to the other listed ingredients. This corn bread is very good. It goes very well with fried fish, salads, and baked potatoes. I have served it at dinner parties and it never fails that someone will want the recipe. People love this type of corn bread. Plus, it's spicy and different, but good.

  •  Star(s)

    Perfect Compliment

    Toni Lang from PATCHOGUE, NY

    This is a great Cornbread recipe. It goes well with chili, scrambled eggs, soups and stews. I used fresh, blanched corn that I scraped off the cob. It took a little longer but it was worth it.

  •  Star(s)

    BEST SPICY CORNBREAD

    RENITA HENDERSON from FLOMATON, AL

    LOVE THIS. HOT BUT NOT TOO HOT.

  •  Star(s)

    Great Cornbread!

    Kathy White from MCKINNEY, TX

    If you substitute cream corn for the corn it makes it more moist!

  •  Star(s)

    Jalapeno Cheese Corn Bread

    shirley vance from VERNER, WV

    While I showed my Great Grand baby Mother how to make my Chili I made this Corn bread to go with the chili it was great.Some likes crackers others like corn bread. All of it was eaten, said it was the best they have ever eaten. I will be makeing it again and again. Delicious.

  •  Star(s)

    Great Mexican side

    Kimberly Matlack from WILLIAMSPORT, PA

    I made a complete mexican dinner and made this corn bread with it. Everyone raved about it. It was very tasty and something different to bring to the table.

  •  Star(s)

    VERY GOOD CORN BREAD

    Lonnie Battistoni from HAMBURG, NY

    This is very quick & easy to whip up. I used Carnation Evaporated milk inplace of "milk" and used hot pepper cheese instead of jalapenos. It was a great tasting switch from our usual crackers that we have with chili. Very good!

  •  Star(s)

    fabulous Jalapeno cheese corn bread

    Kelly Trupp from SEATTLE, WA

    Incredibly easy and tasty, the whole gang loved it, and now is my most requested food to bring to potlucks! This is a must try.

  •  Star(s)

    Great Corn Bread

    Crystal Cooper from REDMOND, WA

    This is a great variation of corn bread. I tested this recipe because I am having a birthday fiesta coming up and I'm trying different recipes for this party. I will use this one.

  •  Star(s)

    Delicious!

    Kerrie Smith from

    I made this, using the suggestion from another reviewer, to substitute sour cream for the milk. It was absolutely delicious! They came out a little bit crumbly, so I think next time, I'll do half sour cream, half milk, but I will definitely be making these again.

  •  Star(s)

    jalapeno cheese corn bread

    maxine frank from CLEARWATER, FL

    I liked this recipe very much. It has a unique flavor and can be breakfast, lunch or dinner food.

  •  Star(s)

    GREAT BUNCH

    DAWNA GRAEFF from HAMPSHIRE, TN

    I MADE THIS FOR A CHURCH PARTY AND IT WAS DELIOUSSS BUT I DID'NT ADD THE JALAPENA PEPPER IN STEAD I ADDED DRIED TOMATOES AND IT WAS DELIOUUSSS

  •  Star(s)

    YUM!

    Cyndi Mitchell from LEWISTON, ID

    This is probably the best mexican corn bread I have ever tasted! My entire family absolutely loved it! It not only works well with mexican foods, but it is a great change to have with ham and beans or chili.

  •  Star(s)

    Jalapeno cheese Corn Bread

    Patricia Schilling from Longmont, CO

    Great recipe, remember to use Carnation Canned Milk in this recipe too...can also add pimento for one more color. Use green chiles if jalapeno is not to everyone's liking in your family.

  •  Star(s)

    GOOD AND TASTY

    Mariana Cisneros from BERWYN, IL

    I like this recipe, is good and tasty.

  •  Star(s)

    Great

    Wanda Barrett from OAKHURST, CA

    This was made for me and it is so good I loved it!!!

  •  Star(s)

    jalapeno cheese corn bread

    rena johnston from FRANKFORT, MI

    This is a wonderful change from the original corn bread. We love this and I make this recipe everytime I made corn bread.

  •  Star(s)

    Jalapeno Cheese Corn Bread

    ROSEMARY SIMM from OCALA, FL

    I served this cornbread with our Christmas dinner. What a hit!!! I had to print copies for my guests to take home.

  •  Star(s)

    Jalapeno Cheese corn Bread!

    patti combs from lauderdale lakes, FL

    This was really easy and tasted wonderful! It was a great compliment to the thanksgiving meal! The hint of Jalapeno and Cheese was delightful in the cornbread!


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 9

  • Calories: 280
  • Calories from Fat: 110
  • Total Fat: 12g (18% of DV)
  • Saturated Fat: 4g (20% of DV)
  • Cholesterol: 65mg (21% of DV)
  • Sodium: 480mg (20% of DV)
  • Carbohydrates: 37g (12% of DV)
  • Dietary Fiber: 2g (9% of DV)
  • Sugars: 10g
  • Protein: 9g
  • Vitamin A: 10% of DV
  • Vitamin C: 15% of DV
  • Calcium: 20% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

These Vegetarian Fajitas feature a delicious and colorful combination of vegetables. Easy to make too! Serve in tortillas; top with a squeeze of lime juice.

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recipe

Ingredients:

  • 1 tablespoon vegetable oil
  • 1 small onion, quartered and sliced
  • 1 small red, green or yellow bell pepper, cut into strips
  • 2 to 3 cloves garlic, finely chopped
  • 1 can (15 ounces) black, pinto or kidney beans, rinsed and drained
  • 3/4 cup whole-kernel corn
  • 1/2 cup bottled salsa
  • 1/3 cup water
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground oregano
  • 1/4 cup chopped fresh cilantro
  • 4 (6-inch) fajita-size reduced-fat flour tortillas, warmed
  • Lime wedges (optional)

Directions:

HEAT oil in large, nonstick skillet over medium-high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, for 3 to 4 minutes or until vegetables are tender.

STIR in beans, corn, salsa, water, cumin, salt and oregano; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 3 to 4 minutes. Remove from heat; stir in cilantro.

SERVE in tortillas; top with a squeeze of lime juice.

reviews

Review This Recipe
  •  Star(s)

    Spicy Gal

    Mary Huber from Ohio

    Have made these many times now. VERY quick and easy too! I like them a little spicier, so I added some chili powder to mine as well. This is one of those "Longer it sets, the better it gets" recipes. Anything that can go in or onto a taco can be added to these. LOVE THESE!

  •  Star(s)

    Chilly Willy

    Mary Huber from Hamler,OH

    Have made this several times and it always REALLY good! I added 1-11/2 teaspoons of cumin to mine as well-makes it taste a little more "Mexican". Am going to make this for "meatless Friday". Honestly, i think it is even bettter the next day!

  •  Star(s)

    great dish

    Tony Jurcak from Crest Hill, IL

    I made this for dinner tonight and it was great, I am very much a meat lover but did not miss it at all in this dish. I took the advise of one of the other reviews and added avacado slices on the tortilla and then topped it off with the filling. This recipe is a keeper

  •  Star(s)

    Very Satisfying

    Stephanie Pierce from Huntersville, NC

    Lots of colorful foods to this dish. Tastes excellent and very satisfying. Will definitely make this again. Stephanie, NC

  •  Star(s)

    Yum!

    Cassandra from

    This was embarrassingly easy to make and the filling's even better the next day.

  •  Star(s)

    it's a thump up recipe

    sara from kuwait

    That was a delicious recipe all my family just loved it, actually it was the first recipe I made from this site and I think that I will keep cooking it every week.

  •  Star(s)

    Easy

    barbara salie from TN

    Simple and yummy. I added some thin strips of avocado and sliced black olives. There's a lot you can do with this one.

  •  Star(s)

    You can freeze it, too!

    Darrin Spreng from Cham, Switzerland

    This is delicious AND freezable! Loved it with sour cream and avocados thrown in.

  •  Star(s)

    simpli good

    suus from mol,belgie

    A verry good and simple recept,but I love it with souer cream on the vegetables

  •  Star(s)

    Quick and delicious

    Joanna Skrzypczak from Warsaw, Poland

    It was the first Mexican food I've ever made and I loved it! After spending just half an hour in my kitchen I had some delicious and good looking fajitas. I was full after two - there's certainly no need to use meat. Good for people who - like me - work a lot, but don't feel like having regular unhealthy fast food.

  •  Star(s)

    Review for Vegetarian Fajitas

    Jamie Kallenberg from CA

    This is a recipe my whole family enjoys. It is nice to see recipes that aim to please non-meat eaters.


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 4

  • Calories: 270
  • Calories from Fat: 50
  • Total Fat: 6g (9% of DV)
  • Saturated Fat: 0g (0% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 840mg (35% of DV)
  • Carbohydrates: 45g (15% of DV)
  • Dietary Fiber: 10g (39% of DV)
  • Sugars: 6g
  • Protein: 10g
  • Vitamin A: 4% of DV
  • Vitamin C: 30% of DV
  • Calcium: 2% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

Creamy Lime Dressing has fresh flavors that are perfect for light summer salads.

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recipe

Ingredients:

  • 1 can (5 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 pkg. (3 oz.) cream cheese, cut up
  • Grated peel and juice of 1 fresh lime
  • 1 teaspoon granulated sugar

Directions:

PLACE evaporated milk, cream cheese, lime peel, lime juice and sugar in blender container; cover. Blend until smooth. Pour into small container. Cover; refrigerate for up to 1 week.

Tip: Drizzle dressing over a summer salad with mixed greens, shredded carrots, and sliced cucumbers, tomatoes and strawberries.

Makes 1 cup dressing.

reviews

Review This Recipe
  •  Star(s)

    Creamy Lime Dressing

    Alice Keeney from STRONGSVILLE, OH

    This is really delicious and so easy to make. It's nice to serve freshly made dressing to my family and guests and this is something I can whip up anytime.

  •  Star(s)

    EASY & WONDERFUL!

    Stephanie Bernstein from INDIANAPLOIS, IN

    WOW, THIS IS SUPER. MAKES ANY SALAD TASTE TROPICAL & FRESH. ENJOY!


nutrition

Nutrition Facts

Serving Size: 4 servings (1/4 cup each)

Servings Per Recipe: 0

  • Calories: 130
  • Calories from Fat: 90
  • Total Fat: 10g (15% of DV)
  • Saturated Fat: 6g (32% of DV)
  • Cholesterol: 35mg (12% of DV)
  • Sodium: 100mg (4% of DV)
  • Carbohydrates: 6g (2% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 5g
  • Protein: 4g
  • Vitamin A: 6% of DV
  • Vitamin C: 4% of DV
  • Calcium: 10% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

Similar to a sorbet, this delicious, sweet Pumpkin-Orange Granita treat couldn't be easier to make. Cool and refreshing, this dessert is a frozen blend of pumpkin and orange citrus. It is elegant enough to impress guests, yet simple enough to enjoy any day of the week.

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recipe

Ingredients:

  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 1/4 cups water
  • 1/2 cup frozen orange juice concentrate
  • 1/2 cup granulated sugar
  • Pinch of salt
  • Pinch of ground cinnamon

Directions:

COMBINE pumpkin, water, concentrate, sugar, salt and cinnamon in large bowl; whisk until smooth. Pour into 8-inch-square baking pan; cover with plastic wrap. Freeze, stirring every 30 minutes to break up ice crystals, for 3 hours, or until slushy, more uniform in texture and firm enough to scrape or scoop. Using metal spoon or ice cream scoop, scrape into chilled serving dishes. Serve immediately. Freeze any remaining granita for up to 1 week. Let stand at room temperature for about 15 to 20 minutes before serving.

Tip: Broken up pieces of the frozen granita can be placed in a food processor to break up before serving.

reviews

Review This Recipe
  •  Star(s)

    Pumpkin-Orange Granita

    Virginia Braddy from Hobgood, NC

    I love anything with pumpkin in it so even though it is winter time I had to try this dish. It was excellent and my family loved it too! It was so easy to make and I'm sure to make it again soon!


nutrition

Nutrition Facts

Serving Size: 16 servings, about 1/2 cup each

Servings Per Recipe: 0

  • Calories: 60
  • Calories from Fat: 0
  • Total Fat: 0g (0% of DV)
  • Saturated Fat: 0g (0% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 10mg (0% of DV)
  • Carbohydrates: 14g (5% of DV)
  • Dietary Fiber: 1g (4% of DV)
  • Sugars: 12g
  • Protein: 1g
  • Vitamin A: 70% of DV
  • Vitamin C: 30% of DV
  • Calcium: 0% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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