One of Joe’s favorite sandwiches is the “Fireball” from PepperJax Grill. They serve an awesome Philly Cheese Steak sandwich and if you order the Fireball you get a sandwich loaded with jalapenos along with the juice. I thought I’d give it a try to try and recreate this tasty sandwich. I cooked it outside on the griddle which made this so easy. It was almost like a stir fry, adding each item to the griddle for a quick toss in butter and olive oil.
I cut up about 1 1/2 pounds of cubed steak into strips. Season with some worcestershire pepper blend, salt, butter and olive oil.
The veggies are mushrooms, onions and pickled jalapenos. Seasoned with some butter and worcestershire sauce.
Cut the cubed steak into strips. Season the strips with worcestershire pepper blend and salt.
Heat a griddle over high heat. You can cook this indoor or out but it does splatter a bit so if cooking inside you may want to cook in a big skillet with a splatter guard instead of a griddle. Melt 2 tablespoons of butter plus 2 tablespoons of olive oil.
Cook the strips in a single layer on the griddle. They will cook quickly and after a couple minutes will begin to brown and caramelize on the bottom. If you cook in batches, make sure to add another pat of butter and olive oil to the pan before adding a layer of steak strips.
Turn them over and cook an additional 2 – 3 minutes or until they are browned on both sides. Remove from the griddle.
Add a tablespoon of butter and a tablespoon of olive oil to the pan. Toss the onions and begin to stir fry.
As they begin to soften add about a teaspoon of worcestershire sauce.
When they become soft like this, remove them from the griddle.
Another pat of butter and olive oil. Add the mushrooms and another teaspoon of worcestershire sauce.
Within a couple minutes they will brown and soften. Remove them from the griddle.
Add about 1/2 cup of pickled jalapenos and some of the juice. Since they are already cooked, just stir fry for a minute or so before removing from the griddle.
Add a last pat of butter and tablespoon of olive oil to the pan. Time to add it all back to the pan and heat everything together. Joe isn’t a mushroom person so I made him a sandwich with just onion and jalapeno.
After I set aside Joe’s sandwich, I added the mushrooms to the rest. Toss it all together.
Fill 4 steak rolls with about 1/2 of the cheese steak mix.
Add some slices of cheese, whatever you prefer. I had provolone on hand and used that, but swiss or jalapeno jack would be good too.
Top with the remaining cheese steak mix. Place in a preheated oven 400 degrees until the cheese melts.
Cheese steaks for the guys . . .
And one for me!
Some sweet potato fries are a fantastic side to this sandwich.
Jalapeno Cheese Steak
1 1/2 pounds Cubed Steak, cut into strips
1 teaspoon Worcestershire Pepper Blend
1/2 teaspoon Salt
5 tablespoons Butter, divided
4 tablespoons Olive Oil, divided
2 teaspoons Worcestershire Sauce, divided
1 large Onion, sliced
1 package Mushrooms, sliced
1/2 cup Pickled Jalapenos
Juice from Pickled Jalapenos Jar
4 – 6 Cheese Slices
4 – 6 Steak Rolls
4 – 6 slices Provolone Cheese, or Swiss or Jalapeno Jack Cheese
Season the steak strips with the worcestershire pepper blend and salt. Slice onion and mushrooms and set aside.
Heat a griddle or large cast iron skillet over high heat. Melt 2 tablespoons butter plus 2 tablespoons olive oil. Place the steak strips in a single layer and cook approximately 2 – 3 minutes. When browned on the bottom, flip over to cook the other side. **If cooking in batches add another tablespoon of butter and olive oil to the pan before adding the next layer of strips.
Remove the strips from the pan. Add a tablespoon of butter and tablespoon of olive oil to the pan. When melted, add the sliced onions. As they begin to cook, add 1 teaspoon of worcestershire sauce. Stir the onions until soft and translucent. Remove from the pan. Add another tablespoon of butter and olive oil to the pan and cook the mushrooms just like the onions. Remove from the pan. Add 1/2 cup of jalapenos and about 2 tablespoons of the juice from the jar to the pan. The juice will evaporate quickly. Give the jalapenos a quick stir fry of 1 – 2 minutes, then remove from the pan.
Add the last tablespoon of butter to the pan. When melted, add back into the pan the steak strips, onions, mushrooms and jalapenos. If desired, add another 2 tablespoons of pickled jalapeno juice to the stir fry.
Fill 4 – 6 steak rolls with about half of the cheese steak mix. Top with 1 slice of cheese, then divide the remaining mix among the steak rolls. Heat in a 400 degree oven until the cheese melts, about 3 -4 minutes.
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These Jalapeno Popper Pancakes are an incredible combination of sweet and savory. Extra moist pancakes with green chiles (that’s right!) layered with a 3 cheese mixture and drizzled with maple syrup!
This is what happens when I watch too much Diners, Drive-Ins and Dives. No, but seriously. I can’t even remember when I saw this episode, all I remember is that Guy Fieri was visiting some place where they made Jalapeno Popper Pancakes. I thought at the time that it was such a weird combination, but I’m always one to try everything. As I always say, I’ll try anything once, if I don’t like it I won’t ever try it again. There might be a few exceptions but let’s not go there just yet.
Anyway, I couldn’t really remember how they made them, I just remember there was green chiles and cheese, so here’s my rendition of it. Trust me, but this combination works, it really does. For the pancakes, I just used my basic ricotta pancakes, I modified it a bit, like added a bit more milk because I wanted a thinner batter. If you haven’t tried those pancakes on their own, you must, they’re super fluffy and delicious.
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When you cook these pancakes, this is when they get interesting. That’s when we add green chiles, I used the milder ones because I wasn’t sure how this was going to turn out but the next time I made them I used the spicier ones, so it really depends on you if you want mild and spicy. That cheese filling though is to die for. All my favorite cheeses mixed together with a bit of lemon juice. Simply irresistible.
I decided to turn this into a huge stack of pancakes by layering the cheese in between the pancakes along with some green onions, because why not, it’s part of the savory factor. And for the sweet factor I drizzled the stack generously with maple syrup, because I’m Canadian, eh? And if that wasn’t enough, sprinkled some powdered sugar over the stack.
So what does it taste like? Surprisingly, it does take like jalapeno poppers and pancakes together. When we made these, we couldn’t stop eating them. I really do love sweet and savory together and the chiles were mild but you could still taste them and that cheese filling is just to die for. So perfect for a weekend breakfast or brunch! Trust me if you make these for friends or family, you’ll be a rockstar! If you really want to shine, add a couple strips of bacon when serving these, just saying.
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
These Jalapeno Popper Pancakes are an incredible combination of sweet and savory. Extra moist pancakes with green chiles (that’s right!) layered with a 3 cheese mixture and drizzled with maple syrup!
In a large bowl whisk together the flour, baking soda, baking powder, salt and lemon zest. Set aside.
In a separate bowl whisk together the milk, eggs, sugar and vanilla extract.
In another medium size bowl combine the whipped cream cheese, ricotta cheese, lemon juice, mozzarella, salt, and pepper.
Add the wet ingredients to the flour mixture and gently whisk until well incorporated.
Pour about a ladle onto a medium hot griddle (or a hot non stick skillet), sprinkle about 1 tbsp of the green chiles over the entire surface of the pancake and cook for 2-3 minutes, until the edges start to firm up. Flip the pancakes and finish cooking for another 1 minute on the other side. Repeat with remaining batter.
To assemble layer pancakes, cheese filling, and top with green onions, repeat layers. Top with maple syrup and/or powdered sugar and serve while still warm.
RECIPE NOTES
This recipe should yield about 8 large pancakes. Nutritional information assumes 2 pancakes plus cream cheese mixture. (You only 7 in the pictures because we ate one.)
I used whipped cream cheese in the cheese mixture mostly because it’s my latest obsession, but you can use just regular cream cheese, just make sure it’s at room temperature, so that it’s easier to mix with the other ingredients.
You could freeze the pancakes, but not as a stack with the cheese mixture. To freeze pancakes, place a sheet of wax paper between each pancake and stack together. Wrap the stack tightly with aluminum foil and place it inside a freezer bag. Freeze for up to 1 to 2 months. To reheat the frozen pancakes, place them on a microwave-safe plate. Microwave uncovered for about 1 to 1 1/2 minutes, or until heated through. Prepare the cheese mixture when serving the pancakes.
Please note that in the video you will only see 2 cups of milk used, but I added another cup as I was stirring the batter, I wanted a somewhat thinner batter than normal.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
★ Did you make this recipe? Don’t forget to give it a star rating below!
Refreshing, bubbly, slightly sweet and spicy. Try a homemade jalapeno soda! Easy to make jalapeno simple syrup is the key ingredient.
Homemade Jalapeno Soda
So you’ve already made your jalapeno simple syrup for an ultimate jalapeno margarita, or a jalapeno lime margarita, and you’re in love. Here’s another really tasty way to enjoy more of your jalapeno syrup – a homemade jalapeno soda! (Or jalapeno “pop” in the neck of the woods I’m from!) It might sound a little strange, but if you think about it, it’s got everything you love. Bubbles, a little sweet (but not too sweet), and a little heat. And it’s so easy you don’t even need a recipe, but there’s one here anyway, just for inspiration.
Jalapeno Simple Syrup
The star of this show is the jalapeno simple syrup. If you haven’t made it yet, what are you waiting for? Make it now and you’ll have it cooled and ready for a homemade jalapeno soda in no time.
Making your Soda
The best thing about flavoring your own soda is that you are in control! There are no artificial colors or flavorings, and you get to decide how sweet and strong your jalapeno soda is! Do you feel empowered yet??
You’ll start by pouring a few tablespoons of jalapeno simple syrup over ice in a large glass. Fill the glass with club soda and add a few slices of fresh jalapeno. Give it a stir and a taste….. do you love it? Add more simple syrup if you like, I usually go for 3 or 4 tablespoons.
And there you have it – homemade jalapeno soda (pop)!
P.S – If you’ve got some orange simple syrup in the fridge, make a homemade orange soda!
P.P.S. – A shot of jalapeno tequila or grapefruit vodka wouldn’t be a bad call either. : )
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With due respect to Mrs. Gump, my mama always said life was like a box of jalapeños: You never know how spicy it is going to be until you bite into one.
And that’s the problem with jalapeños in general. You could have two of the peppers side by side, identical in every way. You bite into one and it produces a pleasant, faint tingle on your tongue, like fairy dust. Then you nibble on the other and it melts your ears.
Jalapeños are a most inconstant fruit. So why do we love them so much?
Because they are just that good.
In my youth, I occasionally used to eat entire jalapeños raw. We all do stupid things when we are young, and that was one of mine. I didn’t enjoy it, but I thought I should.
Fortunately, I am older and wiser now. I take my peppers in smaller doses. I also make absolutely certain to wash my hands thoroughly and then wash them again whenever I touch a jalapeño that has been cut open. That’s a mistake that you only make once.
I began my exploration of jalapeños by making one of my very favorite things, a green hot sauce that is overspilling with flavor and goes on everything from eggs to chicken to fish to even salads.
It’s simple to make, though it takes a little effort. What distinguishes this sauce from so many others is that it begins with a blend of green chilies — mostly serranos, but also jalapeños and Anaheims, to give layers of flavor to the heat.
But this isn’t an article about serranos, so I made a batch mostly out of jalapeños.
This version was brighter in taste, and sharper. It was also, um, impressively hot. Even so, it was so spectacular, so intriguingly flavored, so utterly addictive that two photographers and I made a healthy dent in the batch, even while complaining about the heat.
Still, next time I will go back to using more serranos and fewer jalapeños.
I also made Jalapeño-Cilantro Pickled Corn which, for all its fancy name, is just corn relish with a little bit of a kick, but not much.
What it does have is a delightful, fresh flavor, with just enough acid in the pickling liquid to give it a little bit of an edge. The taste is summery and mild, because it is a quick pickle (or as we like to call it around here, a quickle).
Some pickles can be harsh because they are over-pickled. But quick pickles, as the name suggests, are done quickly and are made in a weak brine. That allows the vegetables — in this case, corn, jalapeño and onion — to keep their flavors pure while still exhibiting an enjoyable tartness.
My next dish was a green harissa, which turns out to be almost entirely unlike a regular harissa.
Harissa is a staple of North Africa, a condiment used in vegetable dishes, on grilled meat, spread over fish, as a dip with bread, with eggs and more. A red paste, it is fiery hot with a pleasantly smoky flavor.
Gjusta’s Green Harissa, on the other hand, is mild and earthy in taste. It is almost like a pesto, with chopped arugula, cilantro and parsley, plus garlic and a single jalapeño. No wonder it has so little heat.
But it does have a solidly satisfying flavor. Though green harissa is unlike red harissa, it is every bit as versatile. You can use it in vegetable dishes, on grilled meat, spread over fish, as a dip with bread, with eggs and more.
I tried it with chicken, and it was terrific.
Because I was still hungry, I made Cheddar Jalapeño Chicken Burgers with Guacamole, in which the jalapeño is mixed into ground chicken before being formed into patties.
This is another case where the particular jalapeño was on the (very) mild side. But the burgers were marvelously flavorful because of all the other good things that were also mixed into the patties: onion, garlic, cilantro, cumin, paprika and shredded cheddar cheese.
You can’t go wrong with all of those ingredients blended into a chicken burger (for beef, I’d leave out the cumin and paprika), and it is even better when you top it with guacamole, a slice of red onion and sour cream.
And if you happen upon a jalapeño that actually has a kick to it, the burger would be better still.
I still wasn’t done, so I made an absolutely lovely side dish, Smashed Fingerlings with Jalapeños.
Here, the fingerlings (they’re small, finger-shaped potatoes) are first baked. While still warm, they are tossed in a simple vinaigrette made from olive oil, whole grain mustard and sherry vinegar (you could also use red wine vinegar, but the sherry vinegar makes it sublime).
The jalapeño is added at the end, in thin slices. It adds a nice little counterpoint of heat.
But frankly, the dish is glorious enough without it. If you don’t like it hot, just leave it out.
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CHEDDAR JALAPEÑO CHICKEN BURGERS WITH GUACAMOLE
Yield: 4 servings
1 1/2 pounds ground chicken
1/2 cup finely chopped yellow onion
1/4 cup finely chopped fresh cilantro
2 garlic cloves, finely chopped
2 teaspoons chopped jalapeño
1 teaspoon ground cumin
1 teaspoon paprika
1/3 cup finely shredded cheddar cheese
Salt and pepper
4 hamburger buns, toasted
1/2 cup sour cream
1 cup guacamole
Lettuce, optional
Sliced red onions, optional
1. Prepare a grill for medium heat (or use a skillet with a little oil on it).
2. Transfer the ground chicken to a medium bowl. Add the onion, cilantro, garlic, jalapeño, cumin, paprika, cheddar cheese, salt and pepper. Using your hands, mix everything together. Make sure everything is evenly incorporated without overmixing the ground chicken.
3. Form the mixture into 4 (1/2-inch thick) patties. Cook burgers over medium heat until cooked through, 5 to 7 minutes per side. Serve each patty in a burger bun topped with sour cream and guacamole and any additional toppings needed.
Per serving: 597 calories; 32 g fat; 10 g saturated fat; 164 mg cholesterol; 34 g protein; 38 g carbohydrate; 5 g sugar; 7 g fiber; 1,239 mg sodium; 221 mg calcium
Recipe by whatsgabycooking.com
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This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SpreadTheHeat #CollectiveBias Jalapeño cupcake recipe idea
I know, I know what would a Sunday be without me sharing a delicious cupcake recipe. What can I say, I get bored on the weekends and love to spoil my family. So this week is no different and let me tell you, you are in for a very special treat.
I did my weekly grocery shopping and while I slandered through my Walmart I picked up all my meal plan items one by one while thinking what kind of special cupcake could I make. I picked up a few fresh strawberry pints, they will be out of season soon. I love to bring some home as often as I can and once I finished exploring our brand new produce department I saw this new Smucker’s Fruit & Honey Strawberry Jalapeno Fruit Spread in the condiments aisle. Ding, ding, ding all my senses went off how awesome would it be to use the Fruit Spread in a cupcake?
It would be fruity, spicy, sweet, tangy and just right out delicious, at least that’s what went through my mind. This new flavor from Smucker’s Fruit and Honey sounded very promising in my recipe idea. Hello, who doesn’t like honey and fruit and well Jalapeno?
What a great combination, too bad Smucker’s came up with the Fruit Spread before I did. Totally could have been my idea, but I know they do an awesome job of producing fresh and delicious spreads I knew it would be great on just about anything from toast to my cupcakes and I even thought about using the Fruit Spread in a pork tenderloin meal, pretty versatile don’t you think?
Oh my, this was the most delicious sweet and spicy cupcake I have ever had. I’m in love and I may or may not have eaten half the batch myself. The family raved about them as well. Totally a winner in our house and I encourage you to pick up a jar of the Smucker’s Fruit & Honey Strawberry Jalapeno Fruit Spread and give these cupcakes a try and if you like feel free to substitute the Smucker’s Fruit & Honey Strawberry Jalapeno Fruit Spread with one of the other amazing flavors like the Concord Grape, Triple Berry or the Blueberry Lemon! To switch the recipe up just a bit.
Let me know what Smucker’s Fruit and Honey flavor you can’t wait to try in your cupcakes. I’d love to hear all about it, leave me a comment below.
For more recipe ideas be sure to visit Smucker’s and to Earn $1.00 off Smucker’s Fruit & Honey Fruit Spread be sure to go here.
About Melanie Roberts
Florida Blogger, German Descendant, Travel Addicted, Recipe Developer, Pet Enthusiast, Mom of Three.
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My Jalapeno Popper Dip Recipe is perfect for entertaining or when you just want finger food for dinner. It is creamy, cheesy, loaded with bacon, and has as much of a kick as you want.
When the Giants are playing my husband sets everything else aside and plops on the couch for the 3-4 hours a football game takes. He works very hard so I’m ok with giving him this time to relax each week. When a game falls over dinner we eat appetizers and lounge in front of the tv. It’s fun for the kids and changes it up since we sit in the dining room as a family for dinner almost every night.
I made this jalapeno popper dip recipe with chicken because I had leftover cooked chicken but I think it would be excellent with steamed cauliflower too. Cauliflower has a mild enough flavor that it would work well with the other ingredients.
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I’m a bit of a wimp when it comes to spicy food. I used 1/4 cup chopped jalapeno and it had a slight kick. I think I’m going to brave 1/2 cup next time. If you enjoy eating spicy food you can use a full cup and keep the seeds in for my jalapeno popper dip recipe.
I made sure to remove each and every seed. And I still didn’t even try the jalapenos on top. Told ya I was a wimp. Last time my husband and I got Indian takeout for date night I could barely eat it. My mouth was on fire after the first bite. Next time I will remember to ask for mild everything.
Jalapeno Popper Dip is perfect for entertaining or when you just want finger food for dinner. It is creamy, cheesy, loaded with bacon, and has as much of a kick as you want.
Combine the dip ingredients and spread in a pie plate.
Top with the remaining topping ingredients.
Bake for 30-40 minutes until hot and bubbly.
Notes
*** I’m a bit of a wimp when it comes to spicy food. I used 1/4 cup chopped jalapeno and it had a slight kick. I think I’m going to brave 1/2 cup next time. If you enjoy spicy food you can use a full cup and keep the seeds in.
The older we get the more our precious time at home, together a family, matters. Whether we’re dancing to Robyn’s Dancing On My Own (which Ruthie used to dance to while we were sharing a body), sitting around the table painting or taking the sled for a spin around the block, we realize these moments are fleeting and try to make the most of them. Even if that means watching… sigh….sports. And to say my husband enjoys sports would be a great understatement, so when there is an important game on (….are they all important? I don’t know) we are sure to hunker down with him on the couch and make the most of the down time.
A little birdie (aka the whole world) told me that a little thing called Superbowl is coming up soon… superwhaaaaaat? Just kidding guys. I don’t live under a rock but sometimes I wish I did. So what’s superbowl without snacks? A pretty boring time watching dudes in tights run around, that’s what.
Snacks make sports worth watching, whether you’re the watcher or the tolerator, and snacking is something this family does RIGHT. No messing! And just because he’s watching the game, doesn’t mean Dada gets to shirk his kitchen duties. I’m not that nice! So I generally give him the monotonous job of peeling potatoes, chopping vegetables (“1/2inch! NO BIGGER!!”), battering snacks for frying, peeling the skin from blistered jalapenos… you know, the easy stuff that requires little attention so you can keep your eyes on that pigskin. So Dada and Ruthie took care of the dirty work for these delicious, crunchy, spicy and ooey-gooey poppers while I drank a beer with my feet up. How’s that for service? If your partner isn’t the cook in the family, give yourself a break by having them help with some simple, tedious prep.
Let me be the first to say, making these is a labour of love. Delicious, cheesy love. It is WAY easier to buy some from the frozen food section…but who knows what goes into those things. Every so often, it’s nice to put in the time and reap the rewards of a homemade pub classic.
Corn Battered Pimento Jalapeno Poppers
makes 12 poppers
I used Hewitt Dairy’s Goat Yogurt instead of the usual cream cheese in these poppers. It provides the same creamy richness but has an amazing tang and flavour that boosts the usual jalapeno popper.
12 large jalapenos peppers
2 cups shredded mozzarella
1/2 cup sharp cheddar
1/4 cup Hewitts Dairy Goat Yogurt (3.5% milk fat)
1/4 cup pimento peppers
1 tbsp chopped cilantro
fresh ground pepper, to taste
1 1/2 cups masa harina*
2 cups water
1 tsp chipotle powder
1/2 tso salt
1/2 cup all purpose flour
2 qt neutral oil (I like canola or vegetable or corn)
Hewitts Dairy Goat Yogurt, for dipping
2 green onions, sliced thin (for garnish)
Turn oven on to broil and bring rack to top third of oven. Place jalapenos on a baking sheet or oven-safe skillet and broil, turning occasionally, until charred in places and blistering (about 8-10 minutes). Dump into a bowl and cover tight with plastic wrap for 10 minutes. Remove from the bowl and use a sharp pairing knife to gently peel the skin off the peppers without slicing through them. Cut a slit in one side of the peppers, being careful not to cut in half completely. You want to stuff them whole so you’re making an incision for that purpose. Set aside.
In a small bowl mix mozzarella, cheddar, yogurt, pimento pepper, cilantro and pepper. Divide into twelve equal portions and press into oblong masses. Stuff into your jalapenos, gently squeeze shut and set aside. Leftover cheese can be saved for your next mashed potato or potato skins or….whatever else you need pimento cheese for!
In a deep skillet or other heavy bottom, pan with high sides, add your oil and bring to a temperature of 375. Mix together your masa harina, water, chipotle, salt and water. Whisk together to combine. In another bowl, add the flour. Take your stuffed jalapenos, dredge in the flour and shake off the excess, then coat in the masa batter, allowing the extra to drip off for a moment. Place in your hot oil and fry, turning once or twice, until golden brown. Place on a rack or paper towel lined plate to cool. Serve with a sprinkle of green onion and extra yogurt for dipping. Serve right away, hot from the oil.
*Masa Harina is a type corn flour, generally used to make corn tortillas or tamales, and can be found in some well-stocked grocery stores in the International Foods aisle or at your local Latin specialty store.
THESE BAKED JALAPENO POPPERS ARE AN EASY, MAKE AHEAD APPETIZER EVERYONE WILL SWOON OVER!
These Baked Jalapeno Poppers boast the holy trinity of appetizers: creamy, cheesy, crunchy with a hint of spice AKA wickedly addicting. They are also incredibly simple to prepare and can be prepped ahead of time then just popped in the oven. To make, fresh jalapenos are sliced in half and loaded with a tantalizing cheesy, cream cheese filling then topped with golden panko and baked to roasted, bubbly, crispy, creamy, spicy, cheesy perfection. This combination hits the “wow” spot every time – for everyone – and is quite possibly the best appetizer ever – even better than fried! I can’t wait for you to take one hot, creamy, crunchy bite, and see if you don’t agree.
JALAPENO POPPERS RECIPE
With game season and party season upon us, everyone needs a happy dance appetizer, so I bring you – Baked Jalapeno Poppers! I am obsessed. I love jalapeno poppers much that I’ve already shared Jalapeno Popper Dip, Jalapeno Popper Taquitos, Jalapeno Popper Muffins and now it’s time to indulge in the baked “real thing.”
MORE RECIPE FAVORITES!
These jalapeno poppers are always a hit whether for holidays, game days, birthday parties, etc. and will have all of your guests clamoring for more. You might want to triple the batch.
Here’s why you’ll love this homemade Baked Jalapeno Popper recipe:
DELICIOUS. Creamy, hot and cheesy filling cocooned in a smoky, slightly spicy jalapeno are a match made in heaven.
BAKED NOT FRIED. The best part of this easy jalapeno popper recipe is that it is baked not fried! This baked jalapeño popper recipe is lighter (and less greasy) than the fried version – but trusts me, the crispy panko delivers all the buttery crunch your taste buds could ever want (I have a trick for the crunchiest panko around!). Baked jalapeno poppers are also les messy, easier to throw together and a little lighter.
QUICK and EASY. Jalapeño poppers are one of the easiest appetizers you can make and one of the most crowd pleasing! Simple slice the jalapenos in half, remove the seeds and stuff with a simple mixture of cream cheese, cheddar, pepper Jack, sour cream and seasonings. This prep takes about 25 minutes with a bake time of only 15 minutes which means you can be downing jalapeno poppers in less than an hour!
MAKE AHEAD. You will love that these cream cheese jalapeno poppers can be made ahead of time! Stuff the jalapenos, then refrigerate until baking time then add the prepared crispy panko and bake to golden, crunchy, cheesy, creamy, dreamy perfection.
WHAT ARE JALAPENO POPPERS?
If you aren’t familiar with jalapeno poppers, they are a favorite appetizer at restaurants and especially for game day. Restaurant jalapeno poppers are traditional hollowed out jalapenos filled with a mixture of cream cheese, cheddar cheese and seasonings, coated in breadcrumbs and deep fried.
This easy homemade jalapeno popper recipe, however, is baked and not fried but every bit as decadent tasting and even better than the original, in in my humble opinion. These jalapeno poppers are fresh jalapeno peppers that are cut in half, seeded, stuffed with a seasoned cream cheese, cheesy filling, sprinkled with golden panko breadcrumbs baked to melty, golden, roasted, crispy perfection.
HOMEMADE JALAPENO POPPER RECIPE INGREDIENTS
Baked homemade jalapeno poppers are made with just a few essential ingredients. You will need:
Jalapeños: Choose jalapenos that are fresh and firm. They should be bright green and free from blemishes. Look for jalapenos that are on the larger side, about 3-4 inches so they can hold more filling; larger jalapenos are also easier to stuff.
Cream cheese: is what makes our filling so irresistibly creamy. Its creaminess balances the heat of the jalapenos and is also vehicle for cheeeese! Use full fat cream cheese for the most flavor, but less fat will also work. Make sure your cream cheese is nice and soft so it will mix and spread easily.
Sour cream: adds another depth of creaminess with a slight tang.
Cheese: both sharp cheddar cheese and pepper Jack are added to the cream cheese filling for flavor and cheesiness. Sharp cheese is bold enough to cut through the cheesiness and pepper Jack melts like a dream and adds a dimension of heat but will not make your jalapeno poppers overly spicy as most of the heat is removed from the jalapenos with the seeds. You may substitute the pepper Jack with cheddar. Please use freshy grated cheeses because pre-packed cheeses use anti-clumping chemicals which prevents them from melting as well.
Chives: add an earthy onion flavor without being overwhelming like onions, shallots and green onions can be.
Seasonings: garlic powder, dried parsley, paprika, ground cumin, salt and pepper round out the delectable flavor profile without being overwhelming.
Panko: panko + butter create the crispiest topping that imitates the fried breading. Panko is a Japanese breadcrumb sold in every grocery store (including Walmart) usually next to the other breadcrumbs. Panko breadcrumbs are larger and dryer than normal breadcrumbs so they absorb less moisture and become much crispier. Please do not substitute panko breadcrumbs with Italian breadcrumbs or you will be missing out on the gorgeous, satisfying CRUNCH.
HOW TO MAKE JALAPENO POPPERS
STEP 1: HOW TO CUT A JALAPENO
First, set yourself up for success by wearing a pair of rubber gloves. If don’t wear gloves, the oils can burn your hands and if you accidentally touch your eyes, they will sting like crazy!
Now that we’re all safe and wearing gloves (and don’t touch your face with the gloves ether!), it’s time to slice jalapeno peppers. Working with one jalapeno at a time, firmly hold the pepper and slice from top to bottom, trying to make both halves as even as possible. I try and slice through the stem as well so each half has part of the stem. This is mainly for aesthetic reasons and won’t affect the taste either way.
STEP 2: HOW TO REMOVE SEEDS FROM JALAPENO PEPPER
The majority of heat found in jalapeno peppers comes from the seeds and the white/light green inner membranes. We want to remove the seeds and membrane so the jalapeno poppers aren’t fiery hot.
I’ve found the easiest way to remove the membrane and seeds is to use a 1/2 -inch teaspoon to scrape out the seeds staring at the top of the pepper and working my way down.
STEP 3: HOW TO MAKE CREAMY FILLING
The filling for these baked jalapeno poppers is delightfully easy to make! Simply add cream cheese, sour cream, cheddar cheese, pepper Jack cheese, chives and seasonings to a bowl. Mix until evenly combined. The cream cheese should be soft enough to easily mix with a spoon before combining ingredients.
STEP 4: HOW TO STUFF JALAPENOS
Using a spoon, fill each jalapeno half with the cheese mixture. I like to add a dollop to the cavity then spread it with the back of a spoon so it gets nestled into the nooks and crannies. Take care not to overfill the jalapenos or the filling will ooze over the edges as the jalapeno poppers bake.
STEP 5: HOW TO MAKE CRISPY TOPPING
Now for the crunchiest panko you ever tasted! Many panko toppings are made by adding the panko directly to the top of the jalapeno poppers and baking. This will never deliver evenly golden, crazy crunchy, buttery panko. For the BEST, truly crispy panko topping infused with buttery bliss, you need to toast it first in a skillet with melted butter. This might sound like one unnecessary step, but it makes a HUGE difference. It literally takes minutes but adds tons of YUM!
To toast the panko, melt 2 tablespoons butter over medium-low heat in a skillet. Add panko and stir to coat. Continue cooking until crumbs become golden. Remove to a plate so they stop cooking. How easy was that?!
Now, generously sprinkle each jalapeno popper with crispy panko and line on a lightly greased, foil lined baking sheet.
STEP 6: HOW TO BAKE JALAPENO POPPERS
Bake jalapeno poppers at 400 degrees F for 15-20 minutes or until the jalapenos are softened and the filling is hot. You don’t want the jalapenos too soft or they won’t hold their shape.
HOW TO GRILL JALAPENO POPPERS
You are going to want to make this jalapeno popper recipe year-round – and that includes grilling! These homemade jalapeno poppers are very easy to grill:
Stuff jalapeno poppers according to recipe directions and top with panko.
Grease grill and heat to medium-high heat.
Line jalapeno poppers on the grill, cut side up, so they aren’t touching; perpendicular to the grates so they don’t fall through.
Grill, covered, until the poppers are seared on the bottoms and the filling is hot, about 10 minutes.
HOW TO GET MY JALAPENOS TO SIT FLAT?
Most of the jalapenos halves should sit flat, but occasionally you’ll get a few rebels that lean too much to the side. You don’t want leaning jalapeno poppers because the filling will slide out once bubbly hot. In order to remedy lopsided jalapenos, simply turn it to the side and slice a thin layer off the bottom so it is level. Now it will lay flay.
HOW MANY SERVINGS DOES THIS JALAPEÑO POPPER RECIPE MAKE?
That is a tough question because these baked jalapeño poppers are so addicting! I literally could eat half of them in one sitting. This jalapeno popper recipe makes 24 poppers. If you assume each person enjoys 4 poppers, that would mean 6 servings. If you’re having a gathering anywhere near 6 people or larger, then I highly recommend doubling or tripling the recipe. This is easy to do because you can prep the recipe ahead of time (how to make ahead below).
HOW SPICY ARE THESE BAKED JALAPENO POPPERS?
Jalapenos differ in heat from jalapeno to jalapeno, but most jalapenos are fairly mild once the seeds and membranes are removed. Larger jalapenos are also less spicy than smaller jalapenos which is what we are using in this jalapeno popper recipe. A general rule is the smaller the pepper, the spicier; that is why bell peppers are mild and habaneros are fiery hot. Roasting the jalapenos also mellows the heat as does the creamy complimentary filling.
As far as this jalapeno popper recipe, it has a little heat from the jalapenos, but as long as the peppers are thoroughly cleaned, I would consider them mild to medium heat. Sometimes you’ll bite into a hotter jalapeno, but as a whole, most of the jalapeno poppers with be purely addicting without making anyone’s eyes water.
For the mildest jalapeno poppers, remove all the seeds and membrane. I love heat but still opt for this mild jalapeno popper option. They still scream flavor without the burn, which means you can keep eating and eating and eating…
For spicier jalapeno poppers, leave the ribs inside the pepper, but remove the seeds.
For hot jalapeno poppers, leave the ribs and add some of the seeds to the cream cheese filling – only recommend if you want your mouth to be on fire!
HOW LONG DO BAKED JALAPENO POPPERS LAST?
Let jalapeno poppers cool completely then transfer to an airtight container. Refrigerate for up to 3 days.
HOW TO REHEAT CREAM CHEESE JALAPENO POPPERSRECIPE
Microwave: You can reheat jalapeno poppers in the microwave on a microwave safe place for about 20-30 seconds, but the panko won’t be as crunchy – but still delectable. This is how I like to enjoy just leftover poppers just a few at a time.
Oven: For the crunchiest panko, line jalapeno poppers on a baking sheet. Bake at 325 degrees F for approximately 15 minutes or until heated through.
HOW TO MAKEHOMEMADE JALAPENO POPPERS AHEAD OF TIME
Jalapeno poppers are great for making ahead!
To make cream cheese filling in advance: mix the cream cheese, cheeses, chives, and all seasonings together. Cover tightly with plastic wrap or transfer to an airtight container. Store in the refrigerator for 3 to 5 days.
To assemble in advance:
Stuff jalapenos with cream cheese filling but don’t add panko.
Store in a single layer in an airtight container or stack with parchment paper in between the layers, you can also line on prepared baking sheet and tightly wrap in plastic wrap; refrigerate.
Prepare panko, let cool completely and store in an airtight container.
When ready to serve, transfer jalapeno poppers to prepared baking sheet and top with panko.
Bake at 400 degrees F for 20-25 minutes.
CAN I FREEZE BAKED JALAPENO POPPERS?
No, I don’t recommend freezing jalapeno poppers as the jalapenos become mushy, the filling can separate and the topping will become soggy.
TIPS FOR BAKED JALAPENO POPPERSRECIPE
Jalapeno Poppers are fairly straightforward to make, but here is a summary of tips and tricks for flawless poppers every time.
Wear gloves. Jalapeno peppers can burn your skin, so take care to wear gloves and don’t touch your eyes!If you don’t have gloves, you can place your hands in plastic bags when removing the pepper innards.
Uniform size. Select jalapenos that are similar in size, so they will bake in the same amount of time.
Larger jalapenos. Choose larger jalapenos, about 3-4 inches long because they are easier to clean and hold more creamy deliciousness.
Control the spice level: for mild-medium heat, remove all the seeds and membranes. For spicier jalapeno poppers, either leave some of the seeds/membrane in the jalapenos or add some of the seeds to the filling.
Use soft cream cheese. If your cream cheese isn’t soft enough, the cheeses and seasonings won’t evenly combine and you’ll be left with pockets of ingredients. To soften cream cheese, cube it and microwave at 15 second intervals until easy to stir.
Freshly grated cheese. Please use freshy grated cheeses because pre-packed cheeses use anti-clumping chemicals which prevents them from melting as well.
Don’t skip the panko! The panko adds the buttery CRUNCH that is a MUST in this jalapeno popper recipe. It’s the ying to the cheesy, creamy yang.
Don’t overcook. Be careful not to overcook or the poppers will become too soft and won’t hold their shape or be as palate pleasing.
HOMEMADE JALAPENO POPPER RECIPE VARIATIONS:
If you can dream it, you can stuff it into a jalapeno popper! The possibilities are literally endless. Here are just a few recipe variation ideas:
Seasonings: you can mix up the flavor profile by using different seasonings such as taco seasoning, Cajun seasoning, chipotle, curry, garam masala, coriander, etc. or fresh herbs such as rosemary, parsley, basil, cilantro, etc.
Cheese: mix up the flavor profile by mixing up the cheeses. You can use feta, goat cheese, Gruyere, Swiss, Havarti, mozzarella, Colby jack or Monterey cheese.
Add ins: add finely chopped mushrooms, roasted bell peppers, artichokes, olives, tomatoes, etc.
Sausage: Jalapeno Poppers with Sausageare a popular recipe variation. Mix in ½ pound browned ground Italian sausage and swap the cheeses for half mozzarella and half Parmesan. You might want to add additional Italian seasonings.
Bacon: Bacon Wrapped Jalapeno Poppers are another favorite! Use pre-cooked bacon from Costco or par-cook your bacon like I do in my Bacon Wrapped Shrimp – do NOT use thick cut bacon or raw bacon. If you use raw bacon, it will not bake up crispy after 20 minutes and you’ll be left with a greasy, soggy mess. To par-cook bacon, line a plate with a few layers of paper towels. Line an even layer of bacon and top with a layer of paper towels. Microwave on high for 3-4 minutes (check at 3 then continue to microwave if needed. I did 4 minutes). You want the bacon mostly cooked but still soft and PLIABLE. Don’t overcook or it will break when wrapping. Wrap jalapenos in a slice of bacon, secure with a toothpick and continue per recipe instructions, omitting the panko.
Other proteins: you can also add other proteins such as cooked chopped bacon, chorizo, crab meat, chopped chicken, pulled pork, or chopped shrimp directly to the cream cheese filling.
WHAT ELSE CAN YOU STUFF JALAPENO POPPERS WITH?
You can also stuff the jalapeno poppers with any of your favorite cream cheese-based dips. The following are recipes using my favorite dips:
Buffalo Chicken Dip Jalapeno Poppers. Stuff the jalapeno peppers with your favorite buffalo chicken dip.
Queso Fundido Jalapeno Poppers. Stuff the jalapeno peppers with your favorite queso fundido dip.
Artichoke Dip Jalapeno Poppers. Stuff the jalapeno peppers with your favorite artichoke dip.
Spinach Dip Jalapeno Poppers. Stuff the jalapeno peppers with your favorite spinach dip.
Chili Dip Jalapeno Poppers. Stuff the jalapeno peppers with your favorite bean or chili cheese dip.
Corn Dip Jalapeno Poppers. Stuff the jalapeno peppers with your favorite Mexican corn dip.
BBQ Chicken Dip Jalapeno Poppers. Stuff the jalapeno peppers with your favorite BBQ chicken dip.
WHAT TO SERVE WITH JALAPENO POPPERS?
I honestly love these Jalapeno Poppers plain, but they are also fantastic with ranch, avocado ranch,cilantro lime dressing, blue cheese dressing, etc.
WHAT TO EAT WITH JALAPENO POPPERS?
Jalapeno Poppers are a favorite finger food at game day parties, viewing parties, potlucks, Christmas, New Years, etc. They are stand alone delicious but also pair well with these other appetizers and party food we love:
These jalapeno poppers are an easy, make ahead appetizer everyone will swoon over! These Baked Jalapeno Poppers boast the holy trinity of appetizers: creamy, cheesy, crunchy with a hint of spice AKA wickedly addicting. They are also incredibly simple to prepare and can be prepped ahead of time then just popped in the oven. To make, fresh jalapenos are sliced in half and loaded with a tantalizing cheesy, cream cheese filling then topped with golden panko and baked to roasted, bubbly, crispy, creamy, spicy, cheesy perfection. This combination hits the “wow” spot every time – for everyone – and is quite possibly the best appetizer ever – even better than fried! I can’t wait for you to take one hot, creamy, crunchy bite, and see if you don’t agree.
Preheat oven to 400 degrees. Line a large baking sheet (15×21 inches) with foil and spray with cooking spray. If you don’t have a large pan, use two smaller pans.
Melt butter over medium-low heat in a skillet. Add panko and stir to coat. Continue cooking until crumbs become golden. Remove to a plate to stop cooking.
Cut the jalapenos in half lengthwise and use a teaspoon to gently scoop out the seeds and ribs (I find a ½ teaspoon to be the right size).
Add all of the filling ingredients to a medium bowl and mix until evenly combined.
Fill each jalapeno half with the cheese mixture then sprinkle each half with the golden panko.
Place stuffed jalapenos cut side up on the prepared baking sheet. Bake at 400 degrees F for 15-20 minutes.
RECIPE NOTES
TIPS AND TRICKS
Jalapeno Poppers are fairly straightforward to make, but here is a summary of tips and tricks for flawless poppers every time.
Wear gloves. Jalapeno peppers can burn your skin, so take care to wear gloves and don’t touch your eyes!If you don’t have gloves, you can place your hands in plastic bags when removing the pepper innards.
Uniform size. Select jalapenos that are similar in size, so they will bake in the same amount of time.
Larger jalapenos. Choose larger jalapenos, about 3-4 inches long because they are easier to clean and hold more creamy deliciousness.
Control the spice level: for mild-medium heat, remove all the seeds and membranes. For spicier jalapeno poppers, either leave some of the seeds/membrane in the jalapenos or add some of the seeds to the filling.
Use soft cream cheese. If your cream cheese isn’t soft enough, the cheeses and seasonings won’t evenly combine and you’ll be left with pockets of ingredients. To soften cream cheese, cube it and microwave at 15 second intervals until easy to stir.
Freshly grated cheese. Please use freshy grated cheeses because pre-packed cheeses use anti-clumping chemicals which prevents them from melting as well.
Don’t skip the panko! The panko adds the buttery CRUNCH that is a MUST in this jalapeno popper recipe. It’s the ying to the cheesy, creamy yang.
Don’t overcook. Be careful not to overcook or the poppers will become too soft and won’t hold their shape or be as palate pleasing.
Variations. See post for TONS of jalapeno popper recipe variations!
HOW TO REHEAT
Microwave: You can reheat jalapeno poppers in the microwave on a microwave safe place for about 20-30 seconds, but the panko won’t be as crunchy – but still delectable. This is how I like to enjoy just leftover poppers just a few at a time.
Oven: For the crunchiest panko, line jalapeno poppers on a baking sheet. Bake at 325 degrees F for approximately 15 minutes or until heated through.
MAKE AHEAD
Jalapeno poppers are great for making ahead!
To make cream cheese filling in advance: mix the cream cheese, cheeses, chives, and all seasonings together. Cover tightly with plastic wrap or transfer to an airtight container. Store in the refrigerator for 3 to 5 days.
To assemble in advance:
Stuff jalapenos with cream cheese filling but don’t add panko.
Store in a single layer in an airtight container or stack with parchment paper in between the layers, you can also line on prepared baking sheet and tightly wrap in plastic wrap; refrigerate.
Prepare panko, let cool completely and store in an airtight container.
When ready to serve, transfer jalapeno poppers to prepared baking sheet and top with panko.
Bake at 400 degrees F for 20-25 minutes.
https://texastitos.com/wp-content/uploads/2015/04/titos_logo.png85134Saleshttp://texastitos.com/wp-content/uploads/2015/04/titos_logo.pngSales2020-02-14 17:32:022020-02-14 17:32:02THESE BAKED JALAPENO POPPERS ARE AN EASY, MAKE AHEAD APPETIZER EVERYONE WILL SWOON OVER!
This Candied Jalapenos post was originally published on May 23rd, 2010. It remains one of the most popular recipes from Foodie with Family.
Try it out and find out why everyone loves Candied Jalapenos so much, and if you need independent verification, read the many happy reviews in the comment section below the post.
Candied Jalapeños. Ah. There’s a story here.
Once upon a time, my friend Katie casually mentioned eating a sandwich made with Candied Jalapeños. She was singing the praises of what she described as an addictive jar of goodies.
Then she said the magic words, “I wish I could figure out how to make these at home.”
By this point, you might know me well enough to know what affect that statement has on me. I quizzed her on the texture, flavor, and appearance of the jalapeno rings. I begged for photographs.
I had her send me a picture of the ingredient list on the label. I asked her to describe the flavor to the very best of her food blogging abilities. She was game. She provided all the information.
After carefully examining close to thirty recipes on Candied Jalapeños, also known as cowboy candy (who KNEW there were so many people candying jalapenos?) I called my local Cooperative Extension office to pick the brain of their home food preservation specialists.
Since jalapeños are a low-acid food, some precautions need to be taken when canning them. You have two choices for safely canning peppers of any kind; you can pressure can them or you can acidify (i.e. add vinegar, lemon juice, etc…) the liquid in which you pack the peck of pickled peppers.
Candied Jalapenos
I opted for acidifying the pepper liquid. I wanted to maintain some of the texture of the peppers through the process because pressure canning Candied Jalapeños would turn them to flavorful mush.
The result was gobsmackingly, head-spinningly, brain-addlingly delicious. Sweet, spicy and savory, Candied Jalapeño rings are way too easy to eat on just about everything.
I’ve stashed them in sandwiches, chopped them up on baked beans, tucked them into tacos, used the syrup to brush meat on the grill. You’ll find them perched on top of a cream cheese laden cracker and all sorts of other evil things at our house.
For such a simple thing to can, these pack tons of flavor. You’re going to want to make as many Candied Jalapenos as you possibly can simultaneously.
Because once that first jar is cracked open you’re not going to be able to stop eating them. And I mean that.
I am not kidding with you when I say that I barter with jars of these for valuable goods. Candied Jalapeños have fed my fine pottery addiction because my favourite local potter is as Candied Jalapeño fixated as I am with her pottery.
Canning Cowboy Candy
Hate canning? Afraid of canning?
For those of you who may be freaking out slightly or massively over the idea of canning, rest easy. You do not actually have to can these: you can refrigerate them.
You can follow all of the instructions up to the actual canning portion, then stash the jars of candied jalapenosin the refrigerator for up to three months. You get a year out of canning, but if an alternative is all that stands between you and making them, use your chill chest!
If you’d LIKE to can them, you can follow the instructions below and
Are Candied Jalapeños Hot?
Yes. Yes they are.
On that note, wear gloves when working with the peppers. Not a wimp? Neither am I… but jalapeños have a notoriously wide range of heat on the Scoville scale.
Let’s address slicing the peppers, because we’re going to be going through 3 pounds, folks.The quickest, easiest way to do so is with a slicing blade on a food processor, standing the peppers on their ends in the feed chute.
No food processor? Use a mandolin! No mandolin? Just take your time and slice by hand with a very sharp knife and gloved hands.
I’ve been asked many times whether you should discard the seeds. I don’t because we like them.
Contrary to the old wives’ tales, seeds do not contain the heat of a pepper. The membrane inside the pepper packs the most punch.
Since you’re not removing that, don’t sweat the seeds. Heh. Pepper humour.
Candied Jalapeños FAQ
Quite a few folks have asked WHEN exactly to start timing the boiling of the peppers. You begin timing them once the liquid has returned to a full rolling boil.
As soon as it reaches a full rolling boil, reduce the heat to a simmer and let it simmer gently (gentle bubbles that blub up) for 4 minutes. To clarify further, you will not be boiling them HARD for 4 minutes, you will bring them to a boil then drop the heat and simmer.
Many, many people have asked me whether they messed up the recipe because their peppers look all shriveled after simmering them in the syrup, packing them in jars, and canning them. The short answer is no.
The long answer is that you’re fine and they WILL look shriveled when you jar them up if you’ve simmered them properly. They will re-plump as they spend those 4 weeks of rest time in the jar between processing and opening.
Yes, I said 4 weeks. My husband has been known to crack a jar at the two week mark out of desperation for candied jalapenos, but he will absolutely agree with me that they improve immensely in flavour and texture when left to mellow for at least 4 weeks after processing.
There aren’t words that exist to describe how addictive these little savoury, sweet, spicy, crunchy, garlicky pickled jalapeno rounds are. Put them on sandwiches, tacos, rice or bake them into cornbread. You’ll need more and more! This recipe yields between 4 and 6 half pints.
Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.
Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside.
In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.
*If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill or added to potato salad or, or, or… In short, don’t toss it out!
Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label.
Allow to mellow for at least two weeks, but preferably a month before eating. Or don’t. I won’t tell!
Notes
I know this sounds crazy, but double this recipe. People will beg you for jars of this and get surly if you say no. Just. Trust. Me.
Forget what you knew about bologna sandwiches, this is a modern take on the “fried” bologna sandwich! Bologna is lightly pan-fried and topped with super simple beer cheese and jalapenos!
I have lived in Ohio my whole life, and I’ve only attended the state fair once.
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I went when I was young, but I do not remember anything about that trip, except for having a vague recollection of enjoying myself.
Nevertheless, the state fair has a certain amount of nostalgic appeal to me. It makes me think of books like Charlotte’s Web, where the fair was a big deal. It was something to look forward to; it was an event.
My family and I love going to the state fair, and we are already planning this year’s trip. What I love about the fair is all the Americana that hits you right away.
The sites and smells are precisely what you expect when you come to the state fair. The traveling musicians give an old-time feel with the big tuba and their pinstriped shirts.
The food is plentiful, whether you want fried buckeyes (a must around here), a roast beef sundae, grilled corn or BBQ, the fair has it all!
From the dog shows to the animal shows (catch the pig races for sure) and the livestock competitions remind you that agriculture is the foundation of the fair, while the rides looming in the horizon and the roaming entertainment are pure family fun.
You cannot avoid social media, even at the fair. Entertainers ask to connect with you on Snapchat, and food vendors love sharing their facebook page, but you somehow get the feeling that you are entirely removed from our modern distractions.
The fair brings all sorts of people together; it is a place to lay it all aside for one day and have fun!
You don’t go to the fair to eat a salad; you have to let your diet go and eat things you don’t usually allow yourself to indulge in. My tribute to fair food is this simple “fried” bologna sandwich.
Bologna was all the rage when I was growing up, but turkey has since taken its place. It is super flavorful and holds up to many toppings.
How To Make Fried Bologna Sandwich
For starters, try to purchase good, quality bologna for this recipe from the deli counter, I quickly found good bologna at my local Kroger. Side note, the woman at the counter laughed at me when I asked for shaved bologna.
Little did she know how amazing that bologna was going to taste!
“Fry” the bologna in a hot skillet that has been lightly greased with olive oil and heated to medium high. Heat the bologna until the edges begin to brown up and turn crispy, and then set it aside,
For the beer cheese, combine Queso flavored Velveeta, milk, and beer in a small saucepan. Cook the cheese until melted and smooth, whisking constantly.,
Stuff two brioche sub rolls with the hot bologna, drizzle the hot beer cheese over the sub rolls and top each one with pickled jalapenos!
If you grew up in the ’70s, then you will know that this upscale bologna sandwich is a far cry from the white bread, mayo and mustard sandwich that we ate most often.
Prep Time:
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