JALAPENO POPPER HOT DOGS

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JALAPENO POPPER HOT DOGS

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JALAPENO POPPER HOT DOGS ARE A FUSION OF AN ORIGINAL AMERICAN STREET FOOD AND ONE OF MY ALL-TIME FAVORITE APPETIZER RECIPES! THESE DOGS ARE AN EASY DINNER THAT’S ON THE TABLE IN LESS THAN 30 MINUTES AND SURE TO BECOME A FAMILY FAVORITE!

Jalapeno Popper Hot Dogs are a fusion of an original American street food and one of my all-time favorite appetizer recipes! These dogs are an easy dinner that's on the table in less than 30 minutes and sure to become a family favorite!

We don’t eat hot dogs very often in our home, but when we do we go all out, full-on flavor explosion! I crave the spicy, cheesy, bacon-y goodness traditionally found in the Jalapeno Popper appetizer ALL the time, y’all! I’ve even stuffed this addictive flavor combo into mushrooms and deviled eggs too! Nothing is safe from me and my jalapeno and bacon obsession! So why not pair all this deliciousness with hot dogs?!  I recommend using all natural beef hot dogs with no preservatives. They taste great and that unmistakable crunch when you bite into them is so satisfying!

I like to make hot dogs in a skillet. I use a cast-iron skillet, but any heavy bottom skillet will do. I also like to cook my hot dogs in a little butter for that extra somethin’ somethin’. It only takes about 5 to 6 minutes to get a nice crispy brown outside on the hot dogs, and while they are cooking it is a good time to mix up the Jalapeno Popper spread.

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To make the spread, place the softened cream cheese, minced jalapenos, crumbled bacon, and shredded cheddar into a medium sized bowl…

Jalapeno Popper Hot Dogs are a fusion of an original American street food and one of my all-time favorite appetizer recipes! These dogs are an easy dinner that's on the table in less than 30 minutes and sure to become a family favorite!

mix until well combined…

Jalapeno Popper Hot Dogs are a fusion of an original American street food and one of my all-time favorite appetizer recipes! These dogs are an easy dinner that's on the table in less than 30 minutes and sure to become a family favorite!

Spread on hot dog buns…

Jalapeno Popper Hot Dogs are a fusion of an original American street food and one of my all-time favorite appetizer recipes! These dogs are an easy dinner that's on the table in less than 30 minutes and sure to become a family favorite!

Top with hot dog…

Jalapeno Popper Hot Dogs are a fusion of an original American street food and one of my all-time favorite appetizer recipes! These dogs are an easy dinner that's on the table in less than 30 minutes and sure to become a family favorite!

Add shredded cheddar cheese…

Jalapeno Popper Hot Dogs are a fusion of an original American street food and one of my all-time favorite appetizer recipes! These dogs are an easy dinner that's on the table in less than 30 minutes and sure to become a family favorite!

Melt the cheese under the broiler and garnish with freshly chopped cilantro. Serve with Baked Sweet Potato Fries and enjoy!

Jalapeno Popper Hot Dogs are a fusion of an original American street food and one of my all-time favorite appetizer recipes! These dogs are an easy dinner that's on the table in less than 30 minutes and sure to become a family favorite!

Jalapeno Popper Hot Dogs

Jalapeno Popper Hot Dogs are a fusion of the original American street food, the Hot Dog, with a favorite appetizer recipe, Jalapeno Poppers, to create a an easy dinner that’s on the table in less than 30 minutes!
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Prep Time:5 minutes
Cook Time:5 minutes
Total Time:10 minutes
Course: Main Dish
Servings: 8 Servings
Author: Marion@Life Tastes Good

Ingredients

  • 1 8 ounce package cream cheese, softened
  • 1 tablespoon freshly minced jalapeno or to taste
  • 3 tablespoons cooked bacon crumbled (or to taste)
  • 1 cup sharp cheddar cheese shredded and divided
  • salt and pepper to taste
  • 2 tablespoons unsalted butter
  • 8 hot dogs cooked
  • 8 hot dog buns
  • cilantro for garnish optional

Instructions

    • In a skillet over mid-high heat, melt 2 tablespoons butter and place hot dogs in the skillet. Allow them to cook for 2-3 minutes or until they are nicely browned. Roll the hot dogs over to brown the other side – another 2-3 minutes or until they are browned to your liking.
    • While the hot dogs are cooking, combine the 8 ounce package of cream cheese, 1 tablespoon jalapeno, 3 tablespoons crumbled bacon, and 1/2 cup sharp cheddar cheese in a medium bowl. Mix the ingredients together well. Add a pinch of salt and give it a taste. Adjust the seasonings as needed, adding pepper if needed. Because jalapenos can vary widely in heat level, be sure to add more if needed.
    • Spread 1 to 2 tablespoons of the cream cheese mixture on each hot dog bun. Place a cooked hot dog in each bun and sprinkle on the remaining cheddar cheese, dividing it equally among all hot dogs.
  • Place the hot dogs on a foil lined baking sheet and place them in the oven under the broiler. Remember to leave the oven door ajar when broiling and watch them closely. It will only take 30 seconds to a minute for the cheese to melt. When the cheese is melted to your liking, remove the baking sheet from the oven.
  • Garnish the hot dogs with freshly chopped cilantro, serve, and enjoy!
Tried this recipe?Mention @aubrey_realhousemoms or tag #RHFood!

 

Jalapeno Popper Cheesecake

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Jalapeno Popper Cheesecake

Jump to Recipe

The hubs came to me about a jalapeno cheesecake that a co-worker of his had saw. My first response was, “Ew, jalapeno cheesecake?” Well! His co-worker had attempted a jalapeno cheesecake and that’s when I realized that it really was quite tasty. Of course, I had to make my own jalapeno popper cheesecake.

Jalapeno Popper Cheesecake

When I tasted the raw batter I was like, “Oh my! I think I overdid the spice.” Don’t be afraid, the spice isn’t nearly as intense after the cheesecake is fully baked. Also, the cheesecake cracks, but the sour cream topping helps cover it up.

Jalapeno Popper Cheesecake

Jalapeno Popper Cheesecake

Do you know what one of my favorite things about this savory jalapeno popper cheesecake is? The beautiful light green color of the inside of the cake. Loveeeee. Also, I did not hot water bath the cheesecake which is why the edges are browned. I think it adds a wonderful rustic feel, but you can always hot water bath it. Your choice!

Jalapeno Popper Cheesecake

Jalapeno Popper Cheesecake

Jalapeno Popper Cheesecake

5 from 1 vote
Servings: 8 slices
Calories: 670kcal
Author: Miranda Couse
Course: Dessert
Cuisine: American

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Ingredients

Crust

  • 35 Ritz crackers
  • 1 cup cheddar cheese shredded
  • 4 slices cooked bacon chopped
  • 3 T. butter melted

Filling

  • 24 oz. cream cheese room temperature
  • 7 jalapenos
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1/4 cup sour cream

Topping

  • 1 cup sour cream
  • 1 1/2 T. lemon juice
  • 1 1/2 T. granulated sugar
  • 5 pieces bacon to garnish

Instructions

Crust

  • Preheat oven to 350 degrees.
  • In a food processor, place all the crackers in and pulse until all the crackers have been turned into crumbs.
  • Add in the cheese, bacon, and melted butter. Pulse until the crumbs become moist and everything is incorporated.
  • Press the crumbs into an 8 inch spring form pan.
  • Place in the oven for 10 minutes. Remove from the oven and let cool.

Filling

    • Wipe down the food processor so no crumbs get into the filling.
    • Add in the cream cheese and jalapenos. Pulse until the jalapenos are finely minced. I left mine on high until there were only teeny weeny pieces of jalapenos.
    • Add in the sugar, eggs, and sour cream and pulse until combined.
  • Pour into the spring form pan on top of the crust. Place in the 350 degree oven for 1 hour.
  • Prepare the topping before the 1 hour is up since the cheesecake needs to be put back into the oven.

Topping

  • In a small bowl, add in the sour cream, lemon, and sugar, Whisk until incorporated.
  • Once the hour of baking is up, pour the topping on the cheesecake and place back in the oven for another 15 – 20 minutes.
  • Turn off the heat and crack the oven door. Let the cheesecake cool for about 2 hours.
  • Place in the fridge to chill. Sprinkle with bacon pieces, cut, and serve.
Keyword: Jalapeno Popper Cheesecake

Nutrition

Calories: 670kcal | Carbohydrates: 26g | Protein: 16g | Fat: 56g | Saturated Fat: 28g | Cholesterol: 223mg | Sodium: 702mg | Potassium: 306mg | Sugar: 18g | Vitamin A: 1765IU | Vitamin C: 14.8mg | Calcium: 258mg | Iron: 1.6mg
DID YOU MAKE THIS RECIPE?Tag @CookieDoughandOvenMitt and use the hashtag #cookiedoughandovenmitt

JALAPENO CHEESECAKE ICE CREAM

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JALAPENO CHEESECAKE ICE CREAM

MEA VIZENOR , Meats and Sweets

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It’s like frozen cheese cake, with candied jalapenos with a graham cracker swirl.  It’s a strange one, but I like it.  Before you start, make sure the ice cream maker bowl is frozen.  We like to store it in the freezer so it’s always ready should the ice cream making mood strike.

Makes 1 quart.

Jalapeno Cheesecake Ice Cream

for the cheesecake ice cream

8 oz cream cheese, at room temperature

3/4 cup sugar

1 cup sour cream

1 cup heavy cream

juice of 1/2 a lime

pinch of salt

for the candied jalapenos

3 large jalapenos, halved, seeded (or 4 smaller)

1 cup sugar

1 cup water

for the graham cracker crumb

2 graham crackers

1 tablespoon butter, melted

Start with the ice cream base.  In a bowl, whip cream cheese until smooth, add sugar and whip until lump free.  Add sour cream and heavy cream and mix one minute more.  Add lime juice and pinch of salt, mix until well combined.  Place in fridge until well chilled, 3 hours or over night.

While the ice cream in chilling, prepare the candied jalapenos.  In a small pot, combine sugar and water, stir until sugar is dissolved.  Add jalapeno halves and simmer 15 minutes.  Remove jalapenos and dry on rack about 1 hour.  The sugar syrup can either be saved for future uses (great for making jalapeno flavored cocktails!) or discarded.  Chop and set aside.

Next, prepare the graham cracker dust.  Heat oven to 350 degrees.  Break down crackers into a fine crumb.  Add melted butter and press into the bottom of a skillet.  Bake 15 minutes.  Set aside and let cool.

Back to the ice cream.  Once chilled, give it one more quick whip.  Assemble ice cream maker, add ice cream base, jalapenos and process according to machines instructions.   It was about 20 minutes for me.

When packing ice cream, layer the graham cracker crumb with layers of ice cream so that when scooped, there will be swirls of the crumb.

http://meatsandsweets.net/meats-and-sweets/2013/6/18/jalapeno-cheesecake-ice-cream

 

Jalapeno Popper Grilled Cheese

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Jalapeno Popper Grilled Cheese

 by 

Jalapeno Popper Grilled Cheese is a delectable combination of baked cream cheese filled jalapenos, gooey cheddar, Monterey Jack cheese, and crispy bacon. It is sandwiched between two slices of thick hearty white bread and grilled to perfection.

Jalapeno Popper Grilled Cheese

Do you like grilled cheese?  I absolutely love them.  Grilled cheese is the ultimate comfort food.  In fact it is a tough contender even against mac n cheese.  Although you do have to like a little heat to partake in this beauty. If picked properly jalapenos can be very flavorful with relatively mild heat.  Please be sure to read my section on choosing the right jalapenos.

HOW DO YOU MAKE JALAPENO GRILLED CHEESE?

First using plastic food handling gloves (or even plastic sandwich bags) cut the jalapenos in half and remove the seeds and membranes.  Stuff each half with a little mound of cream cheese.  Now place them on a cookie sheet and bake until the peppers are semi soft, the cheese is bubbly and starting to brown.

Place one slice each of cheddar cheese on two bread slices. Place one slice each of Monterey Jack on two bread slices Each sandwich will have both kinds of cheese. Slice the cooked stuffed jalapenos into bite size pieces. Divide the jalapeno slices between the two slices of bread with cheddar. Add the four slices of bacon to the slices of bread with Monetery Jack. If desired add chopped cilantro to one side. Combine the slices of bread to form 2 sandwiches.

Top each sandwich with several pats of butter. Place in skillet over medium low heat butter side down.  Top with more pats of butter. Now grill each side until lightly browned. Cheese should be melted and gooey.

Jalapeno Popper Grilled Cheese Recipe

HOW DO YOU CHOOSE MILD JALAPENOS FOR JALAPENO POPPER GRILLED CHEESE?

With just a little patience and understanding you too can pick jalapenos that are flavorful yet mild.  Look for the younger peppers that are smooth and green all over with no striations or blemishes.  These young green peppers are less stressed and more mild. Stay away from peppers with white lines, flecks and red ones as these peppers are older and hotter. Take your time picking the peppers.

To further reduce the heat once cut in half use gloves and scoop out the veins and seeds. There is quite a bit of heat in those veins and seeds.  If you like your jalapeno poppers hot leave the seeds and veins in or leave a portion of them.

Jalapeno Poppers Grilled Cheese Recipe

HELPFUL HINTS TO MAKE JALAPENO POPPER GRILLED CHEESE

  • Use gloves to cut the peppers in half and remove the seeds.  Wash hands thoroughly after working with these peppers as they can be a real irritant if you touch your face.
  • A small amount of cream cheese mounded in the pepper works best.  If too much is in there it will cook out.
  • If you like your jalapeno poppers less soft drop the cooking time by ten minutes.
  • Use good quality smoked nitrate free bacon.
  • This sandwich is worthy of thick bakery style white bread, Italian bread or European Artisan Bread.
  • Use excellent quality fairly thick slices of cheese as the cheese should be the star of the show.

This Jalapeno Popper Grilled Cheese is one of the best I have ever had or made.  It truly is a work of art and prefect for those of you who like a lot of flavor and a little heat.

 

JALAPENO POPPER SANDWICH

Jalapeno Popper Grilled Cheese

★★★★★

5 from 28 reviews

Jalapeno Popper Grilled Cheese is a delectable combination of baked cream cheese filled jalapenos, gooey cheddar, Monterey Jack cheese, and crispy bacon.

  • Author: Small Town Woman
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 2 sandwiches 1x
  • Category: sandwich
  • Method: stove top
  • Cuisine: American

SCALE

INGREDIENTS

  • 2 Jalapenos sliced lengthwise seeds and membranes removed
  • 4 ounces cream cheese
  • 4 slices bacon crispy cooked
  • 2 slices monterey jack
  • 2 slices sharp cheddar
  • 4 slices Italian bread
  • Cilantro chopped (optional)
  • Pats of butter

INSTRUCTIONS

  1. Preheat oven to 375 degrees.
  2. Stuff each jalapeno half with approximately 1 ounce of cream cheese. Bake stuffed jalapenos on cookie sheet for 25-30 minutes. Remove from oven.
  3. Place 1 slice each cheddar cheese on 2 bread slices. Place 1 slice each Monterey Jack on 2 bread slices. Each sandwich will have both kinds of cheese. Slice the cooked stuffed jalapenos into bite size pieces. Divide the jalapeno slices between the 2 slices of bread with cheddar. Add the 4 slices bacon to the slices of bread with Monetery Jack. If desired add chopped cilantro to one side. Combine the slices of bread to form 2 sandwiches.
  4. Top each sandwich with several pats of butter. Place in skillet over medium low heat butter side down.  Top with more pats of butter. Now grill each side until lightly browned. Cheese should be melted and gooey.

Keywords: jalapeno popper, grilled cheese, jalapeno popper recipe

https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf

Candied Jalapenos

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Candied Jalapenos

Closet Cooking

https://www.closetcooking.com/candied-jalapenos/

 

I am a fan of spicy hot chili peppers and I always have a jar of pickled jalapeno peppers in my fridge so when I heard about candied jalapenos I just had to try making them! Candied jalapenos are pretty much just pickled jalapenos that are sweetened with sugar. Whoa! Spicy and tangy jalapenos that are also sweet? Yum! Candied jalapenos are nice and easy to make; you just need to slice up a bunch of jalapeno chili peppers and simmer them in a combination of vinegar and sugar which adds the tanginess from the vinegar and the sweetness from the sugar to the jalapenos. That’s it! With just a few minutes of effort you have a nice sized batch of candied jalapenos and I can really see why they are called candied jalapenos because they are so good that I just devour them, like popping candy! These candied jalapenos can of course be used in things like sandwiches, salads, on pizzas, etc. in addition to just eating them straight out of the jar!

Candied Jalapenos
Candied Jalapenos
Candied Jalapenos
Candied Jalapenos

Candied Jalapenos

Candied Jalapenos

Prep Time:10 minutes Cook Time:5 minutes Total Time:15 minutes Servings: 64(4 cups or 64 1 tablespoon servings)

Sweet, tangy and spicy candied jalapenos, aka cowboy candy.

ingredients
  • 3 pounds jalapeno peppers, sliced into 1/8-1/4 inch slices
  • 6 cloves garlic, thinly sliced
  • 2 cups cider vinegar
  • 3 cups granulated sugar
  • 2 teaspoons coriander seeds
  • 1 teaspoon celery seed
directions
  1. Bring the everything to a boil, reduce the heat and simmer for 5 minutes.
Note: Store in a sealed container in the fridge for up to 3 months.
Option: Use proper canning procedures to store at room temperature for longer periods of time.
Nutrition Facts: Calories 12, Fat 0 (Saturated 0, Trans 0), Cholesterol 0, Sodium 1mg, Carbs 2.2g (Fiber 0.6g, Sugars 1.5g), Protein 0.2g

Nutrition by: Nutritional facts powered by Edamam

JALAPENO CHEDDAR GRITS WITH POACHED EGGS

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JALAPENO CHEDDAR GRITS WITH POACHED EGGS

APRIL 10, 2015

Jalapeno Cheddar Grits served with poached eggs are perfect for a lazy Sunday brunch. Grits are the epitome of comfort food and these have been spiced with a hint of jalapeños, garlic, and cheddar cheese. Just like a fancy brunch place but ridiculously easy to do on your own at home!

Jalapeno Cheddar Grits with Poached Eggs - these are perfect for brunch or brinner. #poachedeggs #grits #comfortfood | Littlespicejar.comWhat is your Sunday routine like?

Am I totally killing your vibe by talking about Sunday on a Friday afternoon? Okay, change of topic.

I kid you not I have the most indecisive mind when it comes to ordering breakfast. I’m that wife that asks the husband what he’s ordering before I figure out what I want. You know because, that’s totally wasting an option. I could just munch off the hubbies plate and get something completely different too! The truth is I can’t stick to one side. I need something savory and something sweet. My husband is an all savory kind of guy when it comes to breakfast. I mean, the man hasn’t met a chocolate muffin he didn’t like. Just don’t expect him to eat it at 10am. Also, something about no sweet stuff with his coffee.

I’m the complete opposite. Give me a stack of pancakes and a hot cup of coffee and i’m in hog heaven.

Jalapeno Cheddar Grits with Poached Eggs - these are perfect for brunch or brinner. #poachedeggs #grits #comfortfood | Littlespicejar.comHave you ever tried grits before?

They are totally a norm here in the south. Would you believe my Chicagoan self hadn’t tried grits until my trip to Louisiana this past November. Yeah. I’ve totally been missing out. Because grits are amazing. Especially grits that have shrimp sitting atop of them all covered in some wicked good creamy cajun sauce. Holy wow. I need these again in my life.

Jalapeno-Cheddar-Grits-with-Poached-Eggs-Jalapeno Cheddar Grits with Poached Eggs - these are perfect for brunch or brinner. #poachedeggs #grits #comfortfood | Littlespicejar.comSo after months of craving those grits from Louisiana, I decided to make my own version. I wanted something with jalapenos and cheddar cheese. You know comfort food to the max. To my surprise grits are super easy to make. I’ll be honest I was a little scared on how they would pull together. And It went through without a single hitch. We’re not talking quick 5-minute grits. I’m talking about the real deal. Stone ground grits that will take a full 30 minutes to prepare. 30 minutes of your life that are so worth it.

My jalapeno cheddar grits have simple ingredients. We’re using a couple tablespoons of chopped shallots. If you don’t have any on hand, don’t fret. Just replace it with a bit of chopped red or white onions. A couple cloves of garlic, 1/2 a jalapeno, and bit of butter, a little water, milk ,and cheddar cheese. Other than the grits, these are all pantry ingredients.

Roasted-Red-Pepper-Baked-Egg-Galettes-Jalapeno Cheddar Grits with Poached Eggs - these are perfect for brunch or brinner. #poachedeggs #grits #comfortfood | Littlespicejar.comJalapeno Cheddar Grits with Poached Eggs - these are perfect for brunch or brinner. #poachedeggs #grits #comfortfood | Littlespicejar.comBefore making these jalapeno cheddar grits, I had never poached an egg before. To be honest, it was actually on bucketlist of culinary skills to perfect. After losing half a dozen eggs to the cause, I was able to perfect it. I tried the mason jar lid trick and though others had success with it, it was a total fail for me. So I went back to the basics.

Here’s a video that will help you if you want to learn to poach eggs. I poached the eggs one at a time as i’m definitely not brave enough to have a few going at once! You can poached them for 5 minutes if you like your eggs a little less runny, but that’s totally up to you. Also, you don’t have to serve poached eggs with these jalapeno cheddar grits, you can serve them with fried eggs too or whatever else you like.

Have a great weekend!

Jalapeno-Cheddar-Grits-with-Poached-Eggs-Jalapeno Cheddar Grits with Poached Eggs - these are perfect for brunch or brinner. #poachedeggs #grits #comfortfood | Littlespicejar.com

Jalapeno Cheddar Grits with Poached Eggs
Author: Little Spice Jar
Serves: serves 3
Jalapeno Cheddar Grits served with poached eggs are perfect for a lazy Sunday brunch. Grits are the epitome of comfort food and these have been spiced with a hint of jalapeños, garlic, and cheddar cheese. Just like a fancy brunch place but ridiculously easy to do on your own at home!
Ingredients
  • 2 tablespoons shallots, chopped
  • 2 cloves garlic, minced
  • 1/2 jalapeno, minced
  • 2 tablespoons butter
  • 2 3/4 cups water
  • 1 teaspoon salt
  • 1 cup grits (not quick cooking)
  • 1 cup milk
  • 4 ounces freshly grated sharp cheddar
  • poached eggs (here is a [url href=”https://www.youtube.com/watch?v=pAWduxoCgVk” target=”_blank”]video[/url] on how to)
Instructions
  1. Heat the butter on medium high heat in a 2 1/2 – 3 quart saucepan. When the butter melts add the onions and garlic and allow to saute for 2 minutes. Add the jalapeno peppers and allow to cook for 30 seconds. Add the water and the salt and bring to a boil. Add the grits and allow them to come back to a boil before lowering the heat to the lowest setting. Allow to cook covered for 15-20 minutes stirring frequently so the grits do not stick to the bottom of the saucepan. Most of the water should be absorbed without the grits being completely dried out.
  2. Add the milk and continue to cook stirring for 10 minutes. Once once most of the liquid has been absorbed, add the cheddar cheese and stir to combined. Keep in mind the grits will thicken as they cool. So do NOT over cook. Serve warm with poached or fried eggs.
Notes
© Copyright. All images & content are the sole property of Little Spice Jar. Please obtain permission prior to using my images. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.

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PEA SHOOT, RADISH + FERMENTED JALAPENO TOSTADAS

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PEA SHOOT, RADISH + FERMENTED JALAPEÑO TOSTADAS / BY LINDSEY | DOLLY AND OATMEAL

pea shoot, radish + fermented jalapeño tostadas | dolly and oatmeal

pea shoot, radish + fermented jalapeño tostadas | dolly and oatmeal

the beginning of spring gets me every time.  the simple pleasures of warmth, growth, and outside vibes are enough to make me super giddy. i’m looking forward to a less agitated beginning of spring since last year there was a stressful move to our new apartment while i was in the midst of finishing up my cookbook. so i can’t wait to get out into our little outside space and bring our backyard back to life a bit earlier this year.  i’m hoping to plant some of my favorite plants, veggies, and bushes, including sweet honeysuckle, perhaps a raspberry and edlerflower vine, and i’m super hopeful about growing a rhubarb bushel. i guess we shall see if these grow in brooklyn too!

spring also means a slew of new cookbooks hitting the shelves!  i couldn’t be more excited for so much of the creativity and beauty that dress the pages of so many bloggers and cooks that i admire.  so in the spirit of cookbook season, i’m sharing a recipe from autumn giles (of autumn makes and does), new cookbook, beyond canning!  i was so excited for this book, because i am totally overwhelmed by all things preserving, fermenting, pickling, etc.!  when i opened autumn’s book it was like a breath of fresh air – a steady voice guiding me through the steps until boom!, i had fermented my first piece of food without incident!  for this and many other recipes you will need a kitchen scale (which i’ve been using for a while now, and have really become reliant on especially when baking), mason jars/weck jars/ ball jars, salt, and water.  the fermented jalapeños were so welcome in this breakfast tostada situation, adding heat and tons of flavor that i’m eager to add them to a salad or blend them up in a dressing.  autumn also provides a recipe for fermented jalapeño salsa, which i think i’ll definitely be making with the leftovers as well!

and i’m thrilled to give away a copy of beyond canning: new techniques, ingredients, and flavors to preserve, pickle, and ferment like never before, to one reader (giveaway open worldwide!).  if you’d like to enter, please leave a comment below about your favorite spring or summer-time produce to preserve throughout the season – as a beginer who needs all the help i can get, i’d love to hear your thoughts!  thank you for entering 🙂 *giveaway closes friday, april 1 at 5pm EST

pea shoot, radish + fermented jalapeño tostadas | dolly and oatmeal

pea shoot, radish + fermented jalapeño tostadas | dolly and oatmeal

PEA SHOOT, RADISH + FERMENTED  JALAPEÑO TOSTADAS | GF

these can easily be made vegan by substituting the sunny egg for a chickpea or tofu scramble, or even leaving that off altogether and adding a grain like quinoa or brown basmati rice.

fermented  jalapeños

| makes 1 scant quart |

  • 340 grams jalapeño slices; you can decide how thick you’d like them
  • 5 percent brine to cover by at least 1 inch

tostadas

| makes 4 tostadas |

  • 8 toasted tortillas (i like these)
  • 1 batch 5-spice black beans, (omit cayenne pepper)
  • roughly 1/4 cup fermented jalapeños
  • 2 radishes sliced paper thin on a mandolin
  • handful of pea shoots or microgreens
  • extra virgin olive oil
  • 4 organic farm eggs
  • 1-2 avocados, pitted and sliced thin
  • hot sauce (optional)
  • salt and fresh pepper

pea shoot, radish + fermented jalapeño tostadas | dolly and oatmeal

pea shoot, radish + fermented jalapeño tostadas | dolly and oatmeal

pea shoot, radish + fermented jalapeño tostadas | dolly and oatmeal

farm eggs | dolly and oatmeal

pea shoot, radish + fermented jalapeño tostadas | dolly and oatmeal

METHOD

fermented jalapeños

  1. make the brine. place a quart mason jar on a kitchen scale.  zero the scale. fill it with water.  calculate 5% of the weight of the water, add that amount in salt which creates the 5% brine. cover and shake the jar until salt is dissolved.
  2. drop the jalapeño slices into a clean quart mason jar, shaking the jar side to side to help them settle, but not packing them down. if you slice them especially thick, you may not fit the full amount in the jar.  fill the jar only to its shoulder.
  3. pour the brine into the jar so that it completely covers the jalapeños.  jiggle a wooden chopstick around in the jar to help remove air bubbles.
  4. weight the contents, secure with an airlock, and allow the jalapeños to ferment for up to 2 weeks. you may begin tasting for doneness after 3 days. jalapeños and other hot peppers have a tendency to produce more surface yeasts than other vegetables, so if that happens, don’t be alarmed, just skim it off and proceed with fermentation.
  5. cover, label, and refrigerate.

tostadas

  1. toast the tortillas using tongs over a gas stovetop flame, or heat them in the oven until warm.  plate one tortilla and top with the beans, a couple of jalapeños and radishes, and some pea shoots (or microgreens).  top with another tortilla and set aside. (repeat with remaining tortillas before you cook the eggs.)
  2. heat a skillet over medium heat and add enough olive oil to thinly coat the pan.  once the pan is hot, carefully crack the eggs into the pan and cook until whites are set, but yolk is still a bit runny, about 5-6 minutes.
  3. top each tostada with 1 egg, a few slices of avocado, more jalapeños, radishes, and pea shoots. drizzle with hot sauce (optional), a sprinkle of salt, and a few grinds of pepper.

enjoy!

pea shoot, radish + fermented jalapeño tostadas | dolly and oatmeal

SIMILAR RECIPES:

baked eggs w/ cuban sofrito

balsamic roasted asparagus w/ fried capers + a 7-minute egg

green shakshuka w/ smoky socca

Jalapeno Popper Chicken Salad

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Jalapeno Popper Chicken Salad

Posted on  by Christin Mahrlig

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Jalapeno Popper Chicken Salad is super creamy with lots of jalapenos, cheddar cheese, and bacon. This is a chicken salad for people who love bold, spicy flavor.

Jalapeno Popper Chicken Salad

I love Jalapeno Popper anything: Jalapeno Popper Potato Salad, Jalapeno Popper Pasta Salad, Jalapeno Popper Deviled Eggs. You just can’t go wrong with jalapenos!

Jalapeno Popper Chicken Salad

 

I used mayonnaise and cream cheese for the base of this chicken salad.  Trust me. Chicken salad tastes so rich and good with cream cheese mixed in.

I like to primarily use pickled jalapeno peppers for this recipe. I also chop up a fresh jalapeno pepper and add it in for double the jalapeno flavor. For even more flavor, I add a little juice from the jar of pickled jalapenos.

Jalapeno Popper Chicken Salad Wrap

 

Chicken Salad goes from boring to to spicy with this Jalapeno Popper Chicken salad. Eat it on a bed of lettuce or make a sandwich or wrap with it.

Jalapeno Popper Chicken Salad

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Jalapeno Popper Chicken Salad

JALAPENO POPPER CHICKEN SALAD

COURSE: SALAD
PREP TIME: 10 MINUTES
TOTAL TIME: 10 MINUTES
SERVINGS: 4
Jalapeno Popper Chicken Salad is super creamy with lots of jalapenos, cheddar cheese, and bacon. This is a chicken salad for people who love bold, spicy flavor.

Print Recipe

INGREDIENTS

    • 4 ounces cream cheese, softened
  • 3/4 cup mayonnaise
  • 1/2 teaspoon garlic powder
  • 3 cups shredded cooked chicken, I use rotisserie chicken
  • 1/3 cup finely chopped red onion
  • 1/4 cup chopped pickled jalapenos
  • 1 tablespoon juice from the jar of pickled jalapenos
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 fresh jalapeno, chopped
  • 6 slices bacon, cooked and crumbled
  • 1/2 cup shredded cheddar cheese

INSTRUCTIONS

  • Place cream cheese, mayonnaise, and garlic powder in a large bowl. Stir until smooth.
  • Stir in remaining ingredients. Cover and chill at least 1 hour before eating.

 

Black Bean and Corn Stuffed Jalapenos

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Black Bean and Corn Stuffed Jalapenos

Posted on  by Christin Mahrlig

Sharing is caring!

Black Bean and Corn Stuffed Jalapenos are the perfect spicy vegetarian appetizer. The filling is wonderfully creamy and cheesy.

Vegetarian Stuffed Jalapenos

 

Baked vegetarian stuffed jalapenos filled with corn, black beans, cream cheese, and cheddar will spice up your next game day. Pair them with Mini Taco Bites to give your next party some southwestern flair.

 

I don’t know about you, but once the weather turns chilly, I really need something spicy to heat me up. And there’s nothing like some stuffed jalapenos to generate some heat.

 

Have you noticed how there’s a huge variation in the heat level of jalapenos sold at the grocery store? Whenever I use them finely minced in something and I really want them to add some serious heat, they end up having no more heat than a bell pepper.

Black Bean and Corn Stuffed Jalapenos

But when I make these and I wouldn’t mind a jalapeno with a little less heat since I’m eating the entire thing at once, they end up being hotter than hell.

 

Solution- have lots of cold beer handy. Actually an extra spoonful of sour cream probably helps cut the heat more if your mouth is on fire. Plus it tastes really good.

Looking for more jalapeno appetizers? Try these Bacon-Jalapeno Wrapped Tater Tots. They’re my fav! And if stuffed jalapenos are your jam, try these Crab Stuffed Jalapenos and Buffalo Chicken Jalapeno Poppers.

Recipe Tips For Black Bean and Corn Stuffed Jalapenos:

The Jalapenos can be stuffed ahead of time and refigerated until you are ready to bake them.

Canned or frozen corn can be used instead of fresh.

Black Bean and Corn Stuffed Jalapenos

 

Vegetarian Stuffed Jalapenos

BLACK BEAN AND CORN STUFFED JALAPENOS

COURSE: APPETIZER
CUISINE: MEXICAN
KEYWORD: SPICY, VEGETARIAN
PREP TIME: 12 MINUTES
COOK TIME: 25 MINUTES
TOTAL TIME: 37 MINUTES
SERVINGS: 8
These vegetarian stuffed jalapenos are the perfect way to spice up a party!

Print Recipe

INGREDIENTS

    • 8 jalapenos, halved and seeded
  • kernels from 1 ear of corn
  • 1/3 cup finely diced onion
  • 2 teaspoons olive oil
  • 1 clove garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon dried oregano
  • 1/2 cup drained and rinsed black beans
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 5 ounces cream cheese, softened
  • 1/2 cup shredded cheddar
  • sour cream, garnish
  • chopped cilantro

INSTRUCTIONS

    • Preheat oven to 350 degrees. Place jalapeno halves cut side up on a large baking sheet.
    • In a nonstick skillet, heat oil over medium-high heat and add corn and onion. Saute 2-3 minutes.
  • Add garlic, chili powder, cumin, and oregano and sauté 2 more minutes. Stir in black beans, salt and pepper and remove from heat.
  • Combine cream cheese, cheddar cheese and corn/bean mixture in a medium bowl. Stir until evenly combined.
  • Distribute filling evenly between jalapenos. Bake for 20 to 25 minutes.
  • Garnish with sour cream and cilantro.

Originally published November 17, 2013

Black Bean and Corn Stuffed Jalapenos

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Jalapeño Plant Care – How To Grow Jalapeño Peppers

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Jalapeno Plant Care – How To Grow Jalapeno Peppers

Peppers By: Susan Patterson, Master Gardener Printer Friendly Version Image by TennesseePhotographer

The jalapeno pepper plant is a member of the hot pepper family and shares company with other fiery hot varieties such as tobacco, cayenne and cherry. Jalapenos are the only pepper that isn’t allowed to fully ripen and change color before being picked.

Growing jalapeno peppers isn’t difficult if you provide plants with good soil, plenty of sunlight and ample water. How to Grow Jalapeno Peppers Peppers, including jalapenos, do best in loamy, well-drained soil with plenty of organic matter. Full sun and warm temperatures are also important when growing jalapeno peppers.

Jalapenos thrive in warm conditions and need temperatures between 65 and 80 F. (18-27 C.) to germinate. Temperature is critical, and unless it’s warm enough, pepper seeds won’t sprout and transplants won’t survive. It’s best to wait until at least two weeks after planting tomatoes to plant jalapeno peppers in the garden. In contrast, jalapeno pepper plants will not produce an abundance of fruit when the temperature is over 90 F. (32 C.)

Although jalapeno plant care isn’t difficult, plants must be kept watered during hot, dry spells. It’s best to avoid getting water on the fruit; therefore, drip irrigation is the best form of watering for jalapeno plants. Jalapeno Plant Problems TOP ARTICLES 4/5 What Is A Kokedama: Tips On Making Kokedama Moss Balls Jalapenos are nightshade plants like tomatoes, potatoes and eggplant, and are vulnerable to similar diseases and pest problems. Keeping pepper plants well-watered and your garden area clean of rotting debris will help to keep pest problems to a minimum.

Cutworms, aphids, and flea beetles are common pests of the pepper plant. Spray plants with a heavy shot of water to knock off aphids or use an organic insecticide, like neem oil. Worms or caterpillars should be picked off plants and thrown away. It is a good idea to check plants daily for pests. Harvesting Jalapeno Pepper Plant.

Another aspect of jalapeno plant care involves proper harvesting. Harvest jalapeno peppers by pinching them carefully from the stem when they are firm and solid-colored, before they turn color. Reserve jalapenos for dishes that require very hot peppers. You can dry jalapenos, freeze them or use them in salsas and sauces, if you dare!

Learning how to grow jalapeno peppers is a great way to provide some extra zip in your food dishes. In addition, proper care of your peppers will help prevent any future jalapeno plant problems.

Read more at Gardening Know How: Jalapeno Plant Care – How To Grow Jalapeno Peppers https://www.gardeningknowhow.com/edible/vegetables/pepper/growing-jalapeno-peppers.htm