M&M’S Is Debuting Global-Inspired Flavors Like Mexican Jalapeño

By Maya McDowell 


Jalapeno M&M’S…hmmm…


According to Instagram users, M&M’S is releasing three flavors that are a far cry from the classic milk chocolate-flavored candies, or even the peanut version. Brent Timm, behind SnackChatLive (“The wildest and wackiest food vlog in the galaxy!”), posted a photo of the unreleased M&M’S. Per the wrappers, the M&M’S are “Internationally Inspired Flavors,” including English Toffee Peanut, Mexican Jalapeño Peanut, and Thai Coconut Peanut.

Brent writes that M&M’S is set to release the new flavors in 2019. In an Instagram story, he tries the English Toffee Peanut M&M’S, and says the toffee flavor is “super pronounced.” Apparently there’s a sort of coffee flavor to them, and he also compared them to M&M’S Espresso Nut flavor.
People commented on the post, seemingly intruiged and thrilled at the alleged flavors. One user wrote, “gimme that toffee and dat coconut.” Another person said, “I can’t wait for the coconut!! That’s going to be so good.”
Instagram user @candyhunting posted a photo of the Mexican Jalapeño flavor, as well, claiming that these will be the next M&M’s flavor vote contenders. This means once they hit shelves, M&M’S fans can vote on which flavor to keep. The most recent Flavor Vote winning flavor was Crunchy Mint, per a press release.

It’s unclear when or where the M&M’S will be available. M&M’s declined to provide further information at this time. So stay tuned for more info on these intriguing sounding flavors.


Chili dip a hit made-from-scratch take on a football favorite

By Tony and Sarah Nasello

Grand Forks Herald 

Add Jalapenos to this easy Chili dip for football season! 
Photo by: Michael Vosburg / Forum Photo Editor

FARGO — My husband, Tony, is a lifelong Miami Dolphins fan, which means that the only thing we usually get to cheer about in our home during NFL football season is, you guessed it, the food.
And last Sunday, my Easy Cheesy Chili Dip had everyone cheering as we watched the Fish eke out a win over the Tennessee Titans.

This recipe was inspired by a popular dip that seemed to be everywhere in the 1980s, which was made by combining a can of chili with a brick of Velveeta cheese. I loved this dip as a teenager, but as an adult I wanted to see if I could create a made-from-scratch version that would replicate the wonderful creamy, cheesy nature of this dip without using any processed ingredients.
Instead of using canned chili, I make a simple, quick chili that takes just 15 minutes to cook and is every bit as satisfying. You can make this recipe using just one dish — an ovenproof skillet — which keeps the dishwashing at a minimum and helps the dip retain its heat better throughout serving. Or, you could cook the chili in a regular frying pan and then transfer it to a pie plate or baking dish to finish in the oven.
I begin by cooking ground beef with aromatics like garlic, onion and jalapeno pepper in just a bit of oil, which imparts deep flavor into the dish and intensifies the meatiness. This chili is best when the ground beef is broken down into small, crumb-like pieces, and I use a handy meat chopping tool to achieve this, but a potato masher or wooden spoon will also work.
Tomato paste, water and a blend of spices and seasoning are added next to round out the chili, with cayenne pepper providing just a touch of heat. For a creamy finish, I stir in four ounces of cream cheese, which gives the chili a lush and velvety texture that makes it firm enough to hold on a chip. We prefer this chili without beans, but red kidney beans could also be added at this stage for a chunkier version.
Once the cream is thoroughly incorporated, I cover the top of the chili with a generous sprinkling of shredded cheddar jack cheese and then bake it in a 375-degree oven until the cheese begins to bubble and brown. For an extra golden brown and cheesy crust, I finish the dip by broiling it on high for two to three minutes, watching it carefully to keep it from burning.
I love the simplicity of this chili, which can be refrigerated for several days, or frozen for up to two months before adding the cheese and baking, which makes me love it even more. When serving, I prefer hearty, restaurant-style yellow corn tortilla chips, which are strong enough to hold a generous mouthful of cheesy goodness.

My Easy Cheesy Chili Dip is like having a plate of super-deluxe nachos without the hassle of soggy chips, which is always touchdown in my book.
Sarah’s Easy Cheesy Chili Dip
Serves: 6 to 8
1 pound ground beef
1 tablespoon canola or vegetable oil
1 large garlic clove, minced
½ cup yellow onion, small-diced
½ jalapeno or serrano pepper, seeded and finely chopped
6 ounces tomato paste
1 cup water
2 teaspoons chili powder
1 teaspoon cumin
½ teaspoon cayenne pepper (add more for extra heat)
¼ teaspoon salt
4 ounces cream cheese, cut into 1-inch pieces
1 15-ounce can red kidney beans, drained and rinsed (optional)
1 ½ cups shredded cheddar jack cheese
2 Roma tomatoes, diced into ¼-inch pieces
3 green onions, finely chopped
¼ cup black olives, sliced
Preheat oven to 375 degrees.
In a 9- or 10-inch oven-safe skillet, heat the oil and add the ground beef, garlic, onions and jalapeno pepper. Cook over medium heat until the beef is fully browned, and the onion is soft and translucent, about 8 to 10 minutes. Use a meat chopper, potato masher or wooden spoon to break the beef into small, crumb-like pieces. Drain the excess fat and return the skillet to the stovetop.
Add the tomato paste, water, chili powder, cumin, cayenne pepper and salt and simmer over medium-low heat for 10 minutes, stirring occasionally.
Add the cream cheese and stir until fully incorporated, then stir in the kidney beans, if using. Smooth the top and cover with the shredded cheese.
Bake in a 375-degree oven for 12 to 15 minutes, until the cheese is bubbly and browned. For best results, finish by broiling on high until the top is a rich, golden brown, about 2 to 3 minutes.
Use a pot holder or handle cover to remove skillet from oven and sprinkle the top with an even layer of the diced tomatoes, green onions and black olives. Serve immediately with your favorite tortilla chips. Leftovers may be refrigerated for up to 3 days and reheated in the oven or a microwave-safe dish.
Sarah’s tips:
• If you don’t have an oven-safe skillet, use a frying pan to make the chili, then transfer it to a 9- or 10-inch pie plate or baking dish and cover with the cheese.
• For extra heat, use the whole jalapeno pepper and/or increase the amount of cayenne pepper.
• Fresh cilantro may also be sprinkled on the top just before serving.
• For best results, serve with hearty, restaurant-style yellow corn tortilla chips.

Pork stuffed jalapeno poppers



News and Tribune 



Pork Stuffed Jalapeno pepper


Sometimes you want to fix something that is both delicious and fun. A client and friend of mine stopped by the office last Friday and dropped off a batch of jalapeno peppers that he grew in his garden. They were gorgeous. This thoughtful gesture gave us the perfect opportunity to fix something “delicious and fun” with a bit of a ​BBQ My Way​ twist. Let’s get started.
8 to 10 Jalapeno peppers – halved and seeded 1⁄2 cup smoked pulled pork (BBQ My Way​ twist) 1⁄2 tsp ground cumin

1⁄2 tsp cayenne pepper
8 oz block of softened cream cheese 1 1⁄2 cup shredded cheddar cheese
2 eggs plus a dash of milk
1 cup flour
1 1⁄2 Panko bread crumbs
1⁄8 cup of your favorite pork rub
White Alabama Sauce
1 cup mayonnaise
2⁄3 cup apple cider vinegar 1 Tbs black pepper

Juice of 1⁄2 lemon
In a bowl, combine the cheese, the softened cream cheese, the pork, cumin and cayenne pepper. Mix thoroughly. A fork works best.
Cut the peppers lengthwise and scoop out membranes and seeds. I would suggest wearing rubber gloves while doing this and then remove the gloves when you are done. Stuff each pepper with a scoop of the cheese mixture. Place the eggs and milk in one shallow bowl and mix thoroughly, place the flour in a second shallow bowl and the panko crumbs and your favorite pork rub in a third shallow bowl. Preheat the oven to 350 degrees. Roll the cheese stuffed peppers in the flour first, then roll around in the eggs and milk, then coat in the panko crumbs. Place on a cookie cooling sheet which is perched on a cookie sheet. This keeps the peppers elevated. Bake for thirty minutes or so or until the peppers are softened a bit. If the panko isn’t brown enough, set the oven to broil for a few minutes to finish the browning process.
Drizzle with Alabama white sauce and serve with your favorite cold beverage. Delicious, spicy, crunchy, cheesy and smoky all at the same time. Enjoy!

Sweet and sweaty

By: Jason Cassidy 

News Review 



Sweet jalapeños in a jar.

My garden sucks this year. Despite a spring spent adding new beds in more favorable locations, as well as an automated irrigation system, my blossoms have dropped en masse. Unfortunately timed heatwaves this summer have robbed me—and many fellow local gardeners to whom I’ve whined—of most tomato and melon fruits. Not all has been lost, though. The lemon cucumber and spaghetti squash yields have been respectable. And the jalapeños—those chilis I most often cook with and always do well in my yard—continue to be on fire. The time was ripe to finally make some “cowboy candy.”
My conventional use for a bumper crop of jalapeños is to combine it with the “too many” tomatoes that I normally enjoy for some homemade pico de gallo for all my tortilla chip and tri-tip-smothering needs. But the absence of tomatoes presented an opportunity for trying out this tasty-looking pickling/candying method of preserving hot peppers that I’ve come across on various recipe websites over the years.
Turns out cowboy candy is super quick and simple to make—especially if you just do the quick refrigerator pickle—and the results are amazing. I’ve tried them on a turkey burger and a grilled-chicken sandwich (both transformative) and spooned them straight out of the jar and into my mouth for an intense sweet/sour/hot snack. It’d also be a perfect contrast to a bagel with cream cheese, and would make a great addition chopped up and stirred into a potato salad or coleslaw.
After making one batch, I think I have a new staple in my fridge.
The recipe I settled on borrows bits from the glut I found online, all of which are basically the same. Other additions that I found but left out of my batch include cayenne pepper (seems overkill), celery seeds (meh) and lime zest and/or juice (next time). I included some whole red jalapeños for extra color, but you could also add a few whole cayenne or, if you’re really brave, habanero peppers to further enhance the look and flavor.
Cowboy candy
3 pounds jalapeños, sliced
Handful of additional whole chili peppers
(red jalapeño, cayenne, habanero, etc.)
6 cups sugar
2 cups vinegar (apple cider or distilled
1/2 tsp turmeric powder
8 cloves garlic, smashed
Sterilize four or five one-pint pickling jars and lids, plus a slotted spoon and a funnel.
Put on some rubber or plastic gloves. Rinse off your jalapeños and any other peppers you’re using, then cut off the stems and slice into quarter-inch rings. (You could de-seed first if you want less heat … but c’mon!) If you’re including any whole peppers, simply cut off the stems and add to the pepper pile.
Start your syrup by adding vinegar, sugar, turmeric and smashed garlic to a large saucepan and bring to a boil, whisking until sugar dissolves. Reduce to a low boil, and cook for four minutes. With a slotted spoon, remove garlic. Add all your peppers to the pot and boil for another four minutes.
Turn off heat, and with slotted spoon remove peppers and distribute evenly between jars. Turn heat on syrup back up and bring to a boil. Cook for an additional five minutes or so, until syrup begins to thicken. Funnel syrup into jars, covering peppers completely and leaving about 1/2-inch airspace at top. Tighten lids and put in the fridge. Wait one week. Enjoy! Using this refrigerator method for pickling, your cowboy candy will be good in the fridge for at least three months.

Simply the Most Fabulous Fresh Salsa-Pico De Gallo!

By Nicole Carlin

Mother Earth News 


Photo : by Nicole Carlin

This Pico has jalapenos added to the recipe.

There is nothing better than fresh summer fruits and vegetables and this is the time of the year for tomatoes. I have a dear friend who is from Mexico and she was visiting the farm a few years ago in August. After brushing the horses, feeding the pigs and helping collect eggs, we ended up at the garden on a pre-dinner collecting expedition. As we filled the basket with cucumbers, peppers, onions and tomatoes, Sandra exclaimed with delight over my abundant and over-sized jalapenos.

“Do you make pico?” she asked.

“Make what? I asked.

“Pico de gallo! You know fresh salsa!” I love salsa and I had made regular cooked salsa and tomato salads but never this mysterious pico de gallo.

Pico de gallo literally means “beak of the rooster” and it’s not entirely clear where the name comes from though online discussion boards offer two possible ideas. One is that to calm fighting roosters, trainers would put the rooster’s head in their mouth and at first the rooster would peck the tongue similar to the bite of the hot peppers in the pico de gallo salsa. Another is that the finely minced ingredients looked like chicken feed. No matter where the name comes from, pico de gallo is a salsa that originated in Mexico.

In the kitchen, Sandra rummaged through the basket and selected two spectacular heirloom tomatoes, two jalapenos, and two smallish onions. After we finely diced all three ingredients we mixed them in a bowl and seasoned it with salt and pepper. That was it! I expected lime juice or cilantro or some other secret ingredient, but this was how Sandra’s mom had made it so that was that (though many variations do include cilantro and lime).

We split open a new bag of tortilla chips and dug in… and it was AMAZING! Sandra’s kids clustered around the bowl with my kids.

“I can’t stop eating this!”

“Wow, Mom this tastes even better than usual!”

“I don’t care if my lips are burning, give me another chip.” (This from one of my kids who had never willingly consumed fresh jalapenos before)


The bowl emptied in five minutes flat. The two older girls began dicing more tomatoes to make another bowl and Sandra explained that the fresh heirloom tomatoes really made the pico taste incredible. Ever since that Sunday afternoon we have regularly made pico de gallo from the beginning to the bitter end of tomato season. Canned salsa is for the winter but pico is for the summer!

Sandra O’s Pico de Gallo

• 1 large tomato
• 1 large jalapeno
• 1 small onion
• salt and pepper to taste


1. Wash all ingredients and peel onion.

2. Finely dice the tomato, put into bowl.

3. Finely dice the jalapeno, test for heat level and dice with pith and seeds for a spicier result, remove for a milder version. Add to bowl.

4. Finely dice the onion and add to bowl.

5. Stir together and add salt and pepper.

Hints and Tips:

• We like fresh juicy beefsteak style heirloom tomatoes for pico de gallo but in a pinch any tomato will do, just remember the better the tomato the better the pico.

• Don’t be shy with the salt, add a bit taste and add a bit more if you want to ratchet up the flavor.

• If jalapenos scare you, this is wonderful with bell peppers (it’s just missing that magic spicy kick that I love) I make it with bell peppers for my husband.

• I find this makes a great condiment for scrambled eggs, over corn on the cob, and on top of baked potatoes as well as with quesadillas and other salsa-y applications. Sometimes I just eat it with a spoon, Mmmmmmm. .





Natalie’s Juice Company Releases Cucumber Jalapeno Juice

By: Press Release 


Natalie’s New Cucumber Jalapeno Juice

FORT PIERCE, Fla. — Natalie’s Orchid Island Juice Company announced today the addition of Cucumber Jalapeno Juice to its family of clean, authentic juices. The specially-crafted blend offers customers a welcoming cool and crisp taste that features just the right amount of kick.

Natalie’s new Cucumber Jalapeno Juice is naturally low in sugar and contains only 60 calories per 8-ounce serving. In line with the company’s minimal ingredient approach to juices, Natalie’s Cucumber Jalapeno Juice contains just four fresh ingredients: American grown cucumbers, jalapenos, apples and a splash of lemon. It contains no added sugars or artificial ingredients.
“Today’s consumers are looking for cleaner, authentic juices that are low in both calories and sugar content,” said Natalie Sexton, Natalie’s Vice President of Marketing. “Natalie’s Cucumber Jalapeno Juice fits that bill perfectly, while at the same time letting our customers reap all the health benefits of jalapeno, without being overpowered by its heat.”
Jalapenos contain the compound capsaicin, which is associated with many health benefits, including weight loss, boosted immunity and pain relief. Cucumbers, long heralded as a naturally detoxifying agent, contain the mineral silica that helps with the body’s formation of collagen, an essential component of healthy looking skin and hair.
“Rejuvenating active bodies and boosting immune systems is what this special juice is all about,” said Sexton. “Not only is it an exceptional sports-recovery drink, it also makes for a great tasting, low calorie, post-workout cocktail mixer.”

To learn more about Natalie’s Orchid Island Juice Company’s national awards for quality, taste and nutrition, go to www.OIJC.com
About Natalie’s Orchid Island Juice Company

Natalie’s Orchid Island Juice Company is a woman-owned and family-operated business that has been committed to producing only the highest quality, authentically fresh juices for the past 30 years. All of Natalie’s juices are squeezed fresh in small batches using hand-picked fruits and vegetables from Florida Farmers or American growers. The juices are distributed in 32 states across the U.S. and over 41 different countries worldwide.

Pop these easy bite-size jalapeno poppers into the oven

By: Chula King

Tallahassee Democrat

Wonton Jalapeño Popper Bites.

Photo By: Chula King


Wonton Jalapeño Popper Bites
Total Prep Time – 10 minutes: Total cook time – 15 minutes
Makes 24 Wonton Jalapeño Popper Bites
Wonton Cups:
24 wonton wraps
2 teaspoons vegetable oil
Jalapeño Popper Filling:
4 ounces cream cheese, room temperature (See Note 1)
1/2 cup (4 ounces) sour cream (See Note 2)
1 cup (4 ounces) shredded extra sharp Cheddar cheese
8 ounces bacon, cooked, drained, and crumbled
3 jalapeños, membrane and seeds removed, finely chopped
Preheat oven to 350° F.
Brush mini-muffin pan cups with 1 teaspoon of the vegetable oil. Press wonton wraps into mini-muffin pan cups. Brush with remaining vegetable oil. (See Note 3)

Bake in preheated oven for 6 to 8 minutes, or until lightly golden brown. Remove from oven to cool.
Jalapeño Popper Filling:
Add cream cheese and sour cream to medium bowl. Beat on high with electric mixer until smooth, about 30 seconds.

Reserve 2 tablespoons each of Cheddar cheese and crumbled bacon. Reserve 1 tablespoon of chopped jalapeños.
Add remaining Cheddar cheese, bacon, and jalapeños to cream cheese/sour cream mixture. Beat on low until well combined, about 30 seconds.
Spoon 2 teaspoons of Jalapeño Popper Filling into each of the wonton cups. (See Note 4)
Sprinkle reserved Cheddar cheese, crumbled bacon, and chopped jalapeños on top.
Bake in preheated 350° F oven for 6 to 8 minutes, or until cheese is melted and filling is hot.
Cool for 10 minutes before serving. (See Note 5)
Yield: 24 Wonton Jalapeño Popper Bites.

Recipe Notes:
1. I used low-fat cream cheese, but you could also use regular cream cheese.
2. I used low-fat sour cream, but you could also use regular sour cream.
3. To easily fit the wonton wraps into the mini-muffin pan cups, I cut 1/2-inch slits on two opposite sides. This allows the wonton wraps to more easily overlap and fit into the mini-muffin cups.
4. I used a 2-teaspoon or #100 ice cream scoop to fill the wonton cups. It was the perfect size!



You Can Now Buy Jalepeno-Infused Wine

By: Bridget Sharkey 

Simple Most 

Photo By: Galena Cellars

Add some heat to your cocktail with Jalapeno wine.


The white wine is infused with serrano and jalapeno peppers, giving it a slightly spicy kick. Galena Cellars says it’s perfect served chilled with appetizers like cheese and crackers, or used as a base for another cocktail that packs a spicy punch, such as a Bloody Mary.

f you want to try Galena Cellars Jalapeno Wine but you don’t live in the area, you can purchase a bottle online. The cost is $15.99 before shipping.
If you are considering making an order, you might also want to check out some of Galena Cellar’s other unique wines. The also offer Rhubarb Wine ($14.99), Peach Wine ($14.99), Blackberry Wine ($14.99) and Spiced Apple Wine ($14.99). How perfect does that last one sound for fall?
Galena Cellars isn’t the only winery that has delved into jalapeno-infused wines.

Potter Wines, for example, sells Jalapeno Wine, Chipotle Jalapeno Wine and an incredible concoction known as Jalapeno Wine Lemonade (which also comes in Strawberry and Watermelon flavors). As the name suggests, this unique drink is made with jalapeno wine and lemonade. (Really, that’s not a far cry from a sangria-like wine mix that’s popular in Spain and Uruguay.)
And some of these beverages have inspired the makers to give them names that are, well, a little edgy!


Jalapeño Popper Burgers

By: Lauren Miyashiro 


Photo By: Chelsea Lupkin

There’s nothing better than Jalapeño Popper Burgers.



4 oz. cream cheese, softened
1/2 c. shredded cheddar
1/2 c. shredded mozzarella
2 jalapeños, minced
Kosher salt
Freshly ground black pepper
6 slices bacon, cooked and chopped
1/2 tsp. chili powder
1 1/2 angus ground beef
4 burger buns


Make filling: In a medium bowl, mix together cream cheese, cheddar, mozzarella, and jalapeños. Season with salt and pepper, then fold in cooked bacon.
Form ground beef into 8 large, thin rounds (about ¼”). Spoon about ¼ cup of filling mixture onto one patty, then place a second patty on top. Pinch edges to seal burger and re-shape into a disc if necessary. Repeat with remaining patties and filling mixture.
Preheat grill to medium-high. Season burgers on both sides with chili powder, salt, and pepper. Place on grill and cook until cooked through to your liking, about 6 minutes per side for medium.
Sandwich with burger buns and serve immediately.


Enjoy the Jalapeños Popper Burger this summer !



Pumpkin Spice Jalapeño

By: Anne Ewbank 

Atlas Obscura

Photo by: The Chile Pepper Institute .

If you’re expecting a fall-flavored latte, you’re in for a surprise with this Pumpkin Jalapeno .


It’s not really fall without the avalanche of pumpkin spice products, from lattes to dog treats. Those looking to get a jump on the trend might find themselves tempted by the Pumpkin Spice jalapeño, which appears with the start of chili season in mid-summer.
But if you bite into this pepper expecting the flavors of nutmeg, ginger, and cloves that make your PSL so tasty, you’re in for a spicy surprise. The name actually refers to its pumpkin-orange hue, and the “spice” to its jalapeño heat. Pumpkin Spice jalapeños do, however, taste more fruity than your typical green pepper.

The “NuMex Pumpkin Spice” jalapeño was developed specifically for its color. The variety was recently released by New Mexico State University, along with “NuMex Lemon Spice” and “NuMex Orange Spice.” In a 2015 paper describing its breeding process, pepper experts Paul Bosland and Danise Coon write that the new vibrant peppers were bred to help growers boost sales. Since shoppers love brightly-colored produce, they might be attracted to sunny shades on their jalapeños, which the authors noted are “not currently available in the marketplace.”
Need to Know


Pumpkin Spice jalapeños are still not widely available. However, seeds are easily purchasable online, including from their origin, NMSU’s Chile Pepper Institute.