Here’s What To Do With A Lot Of Jalapeños

Here’s What To Do With A Lot Of Jalapeños

Have a bumper crop of jalapeños?

Or do you just happen to have more than the norm in your kitchen? There’s a lot of ways to use these delicious medium-heat chilies. What to do with a lot of jalapeños has a lot hinging on the level of cooking you do in your home. Below we break out both immediate options as well as some choices that prolong the shelf life of these popular hot peppers when you’ve got a lot on hand.

Option 1: Use fast – explore jalapeño recipes

If you’re a foodie and love to cook, there are so many ways to use jalapeño peppers, whether it’s for breakfast, lunch, dinner, or snack time. In fact, here at PepperScale we have over 40 jalapeño recipes that you can explore: jalapeño poppers, spicy soups, fiery sandwiches, and much more. You could easily go through dozens of jalapeño peppers in the course of a week by exploring these recipes.

That said, we know not everyone wants jalapeños for every meal (what?!). The good news is there are many recipes that prolong the shelf life of your bounty

Option 2: Extend the shelf life

There are many jalapeño recipes that can last for a very long time when stored properly. Even better news, they use a lot of jalapeños quickly and some are seriously simple to make.

Dry your jalapeños

Drying your extra chilies is the sure-fire way to extend their shelf life for months and months. Once they are dried (see instructions on the drying process here), they can either be stored as is or crushed into jalapeño powder (taking up even less space). Dried jalapeños can be rehydrated in the future and used for soups, stews, and salsas. They are best used as a complementary ingredient, not on their own, once rehydrated.

Follow the instructions here on the best way to rehydrate peppers.

Homemade salsas

Salsas are always a fun option for jalapeños – they can be very family friendly and fun for parties. There are so many options, from sweet choices like jalapeño mango salsa or something tangier like a jalapeño salsa verde.

There are downsides to this option. First, most salsa recipes use only one or two jalapeños at a time, so unless you are making salsa in bulk, you won’t make a big dent against a bumper crop. Plus homemade salsas have a relatively short shelf life, four to six days when refrigerated. You can opt to freeze the salsas once made which will extend the usability time (two to three months), but frozen salsas tend to become soupy when thawed, so a frozen salsa is best for use as a flavor enhancer to other dishes rather than a standalone dip.

Homemade hot sauces

There are two major benefits to making homemade hot sauces with your jalapeños rather than salsas. First, hot sauces typically use many more chili peppers than salsas, so you get rid of more jalapeños at one time. Second, the vinegar used in most hot sauces helps extend the shelf life far past what you’d get from salsa. In fact, very simple vinegar-based hot sauces can last for many months when stored properly.

See our basic jalapeño hot sauce recipe – it uses 20 jalapeños and simple ingredients. It’s perfect for when you don’t know what to do with a lot of jalapeños.

Cowboy candy

Ahh, our favorite way to use a ton of hot peppers all at once. Cowboy candy is also known as candied jalapeños. Sweet, sweet candied jalapeños. It’s a perfect pairing of sugary yum and bright spice. Our cowboy candy recipe uses 20 jalapeños, so it’s an easy way to use a bunch at once. They keep reasonably well (think up to two weeks) when refrigerated. See our recipe video below, then go to the recipe to get the full process

Pickled jalapeños

If you prefer tangy to sweet, pickled jalapeños are a great option to use up a whole lot of chilies at once. Our recipe again uses 20 jalapeños and they’ll keep for weeks when stored properly in the refrigerator. These are delicious on sandwiches or as a side to burgers or hot dogs.

Jalapeño jams

Preserves, well…preserve, so they are a terrific way to use those extra jalapeños sitting around. They keep well. Though, if you have a lot of extra peppers, you may need to make a  whole heck of a lot of jam to use them up quickly. Most recipes only call for three to four at a time. Take a look at our jalapeño jam recipes to get inspired.

Jalapeño simple syrup

If you love spicy cocktails, making jalapeño simple syrup is a terrific option for extra jalapeños. It’s simple to make and keeps very well, though, like the jams it doesn’t take many chilies to make a good amount of simple syrup. See our recipe here.

23 Jalapeño Recipes for When Hot Sauce Isn’t Enough

23 Jalapeño Recipes for When Hot Sauce Isn’t Enough

Hot sauce is unquestionably a kick-ass condiment, but if you really want to bring the heat, you should think beyond the bottle. Jalapeño peppers not only taste great in pretty much every Mexican dish ever—and who doesn’t love cheesy, guacamole-topped goodness?—but also in eggs, burgers, dips, salads, and even muffins (trust us). See for yourself with these 23 jalapeño recipes.

1. Jalapeño Hummus

1. Jalapeño HummusShare on Pinterest

We could eat plain hummus at every meal, but experimenting with different flavors makes it that much more enticing. This recipe trades in lemon for lime and uses roasted jalapeños and cumin to give the creamy dip a soft kick. Top with fresh cilantro and make sure to give your hands an extra-good scrub to prevent any post-pepper burning.

2. Zucchini Noodles With Jalapeño Pesto

2. Zucchini Noodles With Jalapeño PestoShare on Pinterest

Homemade pesto transforms easy weeknight dinners from average to outstanding. This recipe ditches the noodles for zoodles—we love adding spiralized squash too—and gives the pesto fresh zest with jalapeños, spinach, and arugula. To make it vegan, use pine nuts or walnuts in place of the cheese.

3. Sticky Honey Jalapeño Island Chicken

3. Sticky Honey Jalapeño Island ChickenShare on Pinterest

Spicy, sweet, succulent… this island-inspired chicken recipe has it all when it comes to flavor. The secret to extra tender meat is marinating the drumsticks for at least 12 hours—24 if possible—and using jalapeño jelly to bind the sauce together. Top with sliced scallions and chopped peanuts for a nice crunch and serve with rice (pineapple fried rice is our go-to choice).

4. Low-Carb Jalapeño Crepes

4. Low-Carb Jalapeño CrepesShare on Pinterest

Crepes satisfy more than just a sweet tooth. This keto-friendly crepe is savory, spicy, and full of bacon. (How’s that for a power breakfast?) Simply blend eggs, cream cheese, pickled jalapeños, butter, and a touch of sugar for the crepe wrapping, and mix together more cream cheese (nom), cooked bacon, and a splash of vanilla for the filler.

5. Chipotle Honey Roasted Jalapeño Peach Corn Quinoa Salad

5. Chipotle Honey Roasted Jalapeño Peach Corn Quinoa SaladShare on Pinterest

It’s hard to keep salad inspiration going strong. This recipe keeps things interesting by mixing protein-packed quinoa, juicy peach slices, sharp cheddar cheese, and charred jalapeños with a punchy chipotle honey dressing. The result: not your average salad, not your average flavor (in the best kind of way). Add diced chicken breast to make it extra filling and romaine for a bit more crunch.

6. Jalapeño Popper Chicken Salad

6. Jalapeño Popper Chicken SaladShare on Pinterest

Got leftover rotisserie chicken? Good, because you’ll want to make this dish stat. The shredded chicken is mixed with mayo, cream cheese, red onion, pickled jalapeños, bacon, and cheddar cheese to create the most interesting (and delicious) chicken salad you’ll likely ever have. Scoop up with lettuce cups to keep it low carb and substitute Greek yogurt for the mayo and cream cheese if you want to make it just a bit healthier (without sacrificing flavor).

7. Pea Shoot, Radish, and Fermented Jalapeño Tostadas

7. Pea Shoot, Radish, and Fermented Jalapeño TostadasShare on Pinterest

Tostadas are one of those dishes we often order out and seldom make at home—until now. This simple recipe layers fiber-filled black beans, toasted tortillas, fried eggs, and sliced avocado for a super-stacked breakfast. Top it off with pea shoots, radishes, and the secret star (fermented jalapeños), and relish in the fact that you’ll never have to turn to takeout again.

8. Jalapeño Cheddar Grits With Poached Egg

8. Jalapeño Cheddar Grits With Poached EggShare on Pinterest

Sick of oatmeal? Switch to grits. This dish uses onions, garlic, and jalapeños for the bite and cheddar cheese, butter, and milk to make it extra rich. While we often love subbing nondairy milk in dishes, these grits taste best full of dairy (though you can use skim milk to lighten it up). Serve with poached or fried eggs and chicken sausage.

9. Cheddar Jalapeño Chicken Burgers With Guacamole

 9. Cheddar Jalapeño Chicken Burgers With GuacamoleShare on Pinterest

Regular beef burgers are great. Chicken jalapeño burgers, on the other hand, are amazing. Oh, and they’re topped with cheddar cheese and guacamole—making “amazing” feel like an understatement. Skip the mustard and ketchup and opt for pico de gallo and sour cream and serve with roasted sweet potato wedges.

10. Candied Jalapeños

10. Candied JalapeñosShare on Pinterest

Feeling inspired to put jalapeño on everything? Us too. These candied jalapeños make that dream a reality. Softening the spice with a little bit of sweet, these pickled peppers are the perfect topper for tacos, scrambled eggs, protein bowls, and everything really. They’re also a delicious snack—though be warned that they’re a bit addictive.

11. Jalapeño Popper Deviled Eggs

11. Jalapeño Popper Deviled EggsShare on Pinterest

The devil is in the details in this spin on deviled eggs. Made with cream cheese, cheddar cheese, thick-cut bacon, mayo, and of course, jalapeños, this low-carb bite is the perfect snack when you’re craving something indulgent but don’t want to go overboard. Those averse to mayo can either skip it or sub in Greek yogurt.

12. Asian Jalapeño Chicken

12. Asian Jalapeño ChickenShare on Pinterest

Easy chicken doesn’t meanbland chicken. This Asian-inspired recipe uses honey, lemon, jalapeño, sesame oil, garlic, soy sauce, and Sriracha to give serious life to the lean protein. Eat with brown rice, quinoa, or zucchini noodles, and make sure to drench with extra sauce. We also love cooking with pineapple for a little extra sweet. (Cashews make a good add-in too.)

13. Baked Jalapeño Popper Mac and Cheese

13. Baked Jalapeño Popper Mac and CheeseShare on Pinterest

This decadent dish is not only spiced with jalapeños, but also with red pepper flakes, pepper jack cheese, and Dijon mustard, making it supremely spicy—and supremely good. The spicy mac and cheese, which only takes 30 minutes to make, has quickly become one of our favorite weeknight (comfort) dishes.

14. Grilled Salmon With Strawberry Jalapeño Salsa

14. Grilled Salmon With Strawberry Jalapeño SalsaShare on Pinterest

You don’t need 20 ingredients to whip up something impressive. This recipe has two main components—salmon and salsa—and is far from lacking in taste. The sweetness of fresh strawberry pairs perfectly with jalapeño, red onion, and cilantro and makes the perfect topper for grilled (or roasted) fish. Serve on a bed of greens with a drizzle of olive oil and sliced limes.

15. Lime Jalapeño Chicken Soup

15. Lime Jalapeño Chicken SoupShare on Pinterest

Now this is chicken soup for the soul. Spiced with an entire jalapeño, it’s a great dish for when you have a cold or are simply craving some heat. For extra protein, add white beans, and if you’re looking for extra greens, wilt spinach in the soup right before serving. As with many soups, the flavor intensifies when it sits, so make sure to cook plenty for leftovers.

16. Garlic Jalapeño Chicken Sausage Patties

16. Garlic Jalapeño Chicken Sausage PattiesShare on Pinterest

Sausage patty, meatball, mini burger, there’s no wrong way to eat these delicious mounds of chicken. Ground meat is mixed with a variety of spices—crushed fennel seeds are a surprisingly wonderful add-in—and cooked in a nonstick skillet for a fuss-free breakfast, lunch, or dinner. Bonus: They freeze well, so make extra.

17. Honey Jalapeño Cornbread Muffins

17. Honey Jalapeño Cornbread MuffinsShare on Pinterest

As if cornbread couldn’t get better… along came jalapeños. Classic cornbread batter is mixed with brown butter, fresh jalapeños (don’t use canned or pickled!), sour cream, buttermilk, and a few more savory surprises and baked for 15 minutes, or until they are ultra fragrant and just starting to go golden. Serve warm with extra butter (because why not?) and honey.

18. Grilled Clams With Charred Jalapeño Basil Butter

18. Grilled Clams With Charred Jalapeño Basil ButterShare on Pinterest

Shellfish can be a little intimidating, but these clams couldn’t be more of a breeze. Simply pop them on the grill until they open and then mix with melted jalapeño butter. (Though it should really be called jalapeño cheesy butter, as it’s loaded with blue cheese.) We love dropping the drenched clams into linguine or eating al fresco with a side of grilled sourdough.

19. Slow-Cooker Jalapeño Chicken Taquitos

19. Slow-Cooker Jalapeño Chicken TaquitosShare on Pinterest

Leave it to a slow cooker to make chicken perfectly tender and all kinds of flavorful. This spin on jalapeño poppers uses cream cheese, sour cream, jalapeños, diced green chili, and a slew of spices to create the rich filling, and then rolls all that goodness into tortillas and bakes under another layer of cheese. The perfect party snack goes great with fresh salsa, and, naturally, guacamole.

20. Southwestern Eggs Benedict

20. Southwestern Eggs BenedictShare on Pinterest

Hollandaise is a surprisingly simple sauce, even when it’s made special with jalapeños. Another fun twist: using chorizo in place of classic Canadian bacon. Pair with a spicy Bloody Mary and definitely carve out time for a post-brunch nap. (You’ll probably dream of these Benedicts… )

21. Easy Jalapeño Shrimp Veggie Bake

21. Easy Jalapeño Shrimp Veggie BakeShare on Pinterest

Some like it hot—and those who do will love this shrimp bake. Full of fresh tomatoes, squash, zucchini, red onion, cream (or coconut cream), eggs, and a wee bit of cheese (nutritional yeast works too), this spicy seafood dish is perfect for date night or a quick family dinner. Eat with a simple Caesar salad or steamed artichoke.

22. Roasted Jalapeño Vegan Queso

22. Roasted Jalapeño Vegan QuesoShare on Pinterest

Dairy lovers shouldn’t have all the fun. This vegan queso dip is here to help. Made with only seven ingredients, it’s proof that cheese-free is the way to be (at least sometimes). Spiced with jalapeños, chili and garlic powder, cumin, and sea salt, it’s everything we love about queso without the post-dipping stomachache.

23. Jalapeño Sweet Potato Black Bean Tacos With Avocado-Lime Crema

23. Jalapeño Sweet Potato Black Bean Tacos With Avocado-Lime CremaShare on Pinterest

It wouldn’t be right to have a list of jalapeño recipes without at least one taco. This veggie-friendly version uses sweet potato and black beans in place of meat and packs on the flavor with sliced avocado, purple cabbage, and a light, tangy crema. We love experimenting with fillers, like portobello mushroom and cauliflower, and serving as a salad on a large bed of lettuce.

Keto Jalapeño Poppers Recipe

Keto Jalapeño Poppers Recipe

Thinking you can’t have jalapeno poppers on a low carb diet? Think again. These keto jalapeno poppers are keto-friendly and delicious.

This easy low-carb recipe is a guaranteed crowd pleaser. Whether you’re entertaining friends for dinner or throwing a Superbowl party — no one’s passing up a taste of these delicious poppers.

The best part is that they couldn’t be easier to make. With just a few ingredients and a cook time of 15 minutes, you’ll have your home smelling of bacon and cheese in no time.

These low-carb appetizers are:

  • Creamy
  • Flavorful
  • Hot
  • Savory

The main ingredients are:

  • Jalapeno peppers
  • Cream cheese
  • Cheddar cheese
  • Bacon

Optional additional ingredients

  • Avocado
  • Turkey bacon
  • Pepper jack cheese

3 Health Benefits of These Keto Jalapeno Poppers

#1: Supports Weight Loss

Jalapeño poppers for weight loss? It sounds ridiculous, but jalapeños may actually help promote weight loss in several ways.

That hot sensation you get in your mouth when you bite into your popper comes from a compound called capsaicin. Capsaicin not only heats up your mouth when you consume it, but it seems to have a thermogenic role on your metabolism — creating more heat and a greater calorie burn[*].

In addition, capsaicin may also have a weight loss promoting effect specifically targeted to your abdominal area. Researchers find that upon consumption of capsaicin-containing foods, more fat cells around your middle tend to be broken down and used for energy[*].

And if that wasn’t enough, it also seems that capsaicin taken before a meal can reduce that amount of food that people eat.

It should be noted, however, that the reduction in food consumption only led to about a 75 calorie decrease in the meal[*].

#2: Supports Heart Health

Dairy often gets a bad rap from many health authorities. From heart diseaseto skin issues, many people want to put down dairy. But the question of quality is often overlooked by those folks that demonize this nutrient dense food.

In fact, recent research is showing a correlation between dairy consumption and reduced risk of heart disease. How about that[*]?

When you buy dairy that comes from grass-fed cows, you get a whole different nutrition profile than dairy from grain-fed cows. For example, when cows are allowed to graze, their milk becomes rich in beneficial fatty acids.

Both omega-3 fatty acids as well as a fatty acid compound called conjugated linoleum acid (CLA) can be found in grass-fed dairy[*][*].

CLA has been associated with reduced risk of heart attack, and omega-3’s are often recommended as supplementation to prevent cardiovascular disease[*][*].

#3: Rich In Vitamin C

Jalapeños are a great source of vitamin C, with one pepper containing about 10% of your daily needs. And let’s be honest, you’re not going to eat just one of these delicious poppers[*].

Vitamin C performs a wide variety of roles in your body. As an antioxidant compound, its effects are wide-reaching. For instance, human trials show that it can help reduce your blood pressure and may decrease your risk for heart disease[*][*].

Vitamin C also plays an essential role in skin health. It not only enhances the production of collagen, but it can also help your body to heal conditions like bed sores.

What’s more, it can help protect your skin from harmful UV rays that can cause sunburn, or worse, skin cancer[*][*].

Keto Jalapeno Poppers

Keto Jalapeno Poppers

Are you ready to make some delicious bacon wrapped jalapeno poppers?

This recipe is a keto-friendly favorite among low-carb dieters and non- low carb dieters alike.

The mixture of the hot and spicy peppers, with the cool and creamy cheese, makes for the perfect combination on your pallet.

And they couldn’t be easier to prepare.

Start by slicing your jalapeños half lengthwise, and then put them aside.

Microwave your bacon until it’s crispy, about 3 minutes, and put that aside to cool.

In a small bowl mix together your cream cheese, cheddar cheese, salt, and pepper. Microwave your cheese mixture for 15 seconds to soften, and then mix well.

Line your jalapenos up on a baking sheet and carefully fill the inside of the peppers with cheese.

It can be helpful to use a plastic baggie with a corner cut off to ensure you don’t make too much of a mess.

Finally, wrap your jalapenos with the cooked bacon, and place in the oven to bake for 15 minutes.

Let them cool, and enjoy!

KETO JALAPENO POPPERS

Keto Jalapeno Poppers

 4.9 from 12 reviews

Thinking you can’t have jalapeno poppers on a low carb diet? Think again. These keto jalapeno poppers are keto-friendly and delicious.

  • Author: Sara Nelson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 16 1x
  • Category: Sides
  • Cuisine: Mexican
SCALE 

INGREDIENTS

INSTRUCTIONS

  1. Preheat oven to 375 degrees and line baking sheet with parchment paper.
  2. Place bacon slices on paper towel-lined plate and microwave for 3 minutes. Set aside to slightly cool.
  3. In a medium bowl, add cream cheese, shredded sharp cheddar, salt, and pepper and microwave for 15 seconds. Stir together.
  4. Carefully scoop cream cheese mixture into plastic baggie. With a scissors, snip off corner of baggie and pipe contents into jalapenos.
  5. Wrap bacon slices around jalapenos and pin with toothpick.
  6. Place jalapenos on prepared baking sheet and bake for 15 minutes.
  7. Increase oven heat to broil and broil for 2-3 minutes, watching to ensure cream cheese does not burn.
  8. Remove from oven and allow to cool slightly before eating.

NOTES

Materials: 16 toothpicks

Nutrition

  • Serving Size: 1
  • Calories: 79
  • Fat: 6.6g
  • Carbohydrates: 1g (0.8g net)
  • Protein: 2.9g

Keywords: keto jalapeno poppers

Jalapeños: Some like it hot

Jalapeños: Some like it hot

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?

Bacon Jalapeno Popper Nachos

Bacon Jalapeno Popper Nachos

 

These nachos are so good they are definitely not’cho’s!!!!! Unless you make them yourself…

Bacon jalapeno poppers are one of those musts when you talk about chiles. Especially because it gets the grill going and it’s a simple bite that gets your shindig off to a spicy start. When I have get together’s, I love when everyone congregates in one space, the patio, the kitchen, the grill, the tv room etc., it’s really awesome to have one area for everyone to snack and chat with each other. I really like having big plates of appetizers and nibbles for everyone to eat while they are wandering around the space.

Nachos are the perfect snacking food for a large group. It always tends to become a conversation topic anyways. I don’t think everyone likes their nachos exactly the same – lots of cheese, less toppings, extra heat – you get the point. Well, what if you could combine two of those tasty treats into one?

That is how I came up with this recipe, Bacon Jalapeno Popper Nachos. If you can imagine the perfect bite, spicy roasted jalapeno slices and crispy bacon sit atop creamy cheddar cheese sauce that is delivered to your mouth by tortilla chip. It really is the same bite you get with a bacon jalapeno popper with an extra level of crunch.

Randomly I had decided to make these nachos for dinner one night, and my dad had been craving nachos since eating at an authentic Mexican place the previous day. I think I succeeded in squelching his craving, even though it had a unique twist to the thought. After I made the amazingly creamy cheese sauce, I took the pictures for my blog. My sister’s boyfriend lent a hand in doing some amazing cheese pouring pictures.

I set up the shot and had the hot cheese sauce poised in Patrick’s hand, ready in a big spoon to pour over the bowl of chips. I said ‘go!’ and started clicking away. After about twenty continuous shots of cheese being poured I lowered the camera and he placed the spoon back in the pot. When we both glanced up, we started laughing hysterically! About 99% of the cheese sauce had ended up on the side of the dish rather than the middle. It was a bit lopsided.

All in all our lopsided cheese poured nachos were tasty and reminded us of the grilled bacon jalapeno poppers we all love.

Jalapeno Popper Nacho Recipe Below

Ingredients
  1. 5 fresh jalapenos
  2. 1 pound shredded cheddar cheese
  3. 1/2 cup milk, or as needed
  4. 1 tablespoon butter
  5. 2 teaspoons cumin
  6. 2 teaspoons garlic powder
  7. Dash cayenne pepper
  8. 1 pound bacon, cooked and chopped
  9. 12 (1 large bag) ounces tortilla chips
Instructions
  1. Put the jalapenos on a hot grill and roast on all sides to char. Remove and let cool. Peel off skin and slice into jalapeno rounds. Set aside.
  2. In a stock pot over low heat, mix cheese, milk, butter, cumin, garlic powder and cayenne pepper. Heat for 5 to 10 minutes stirring until smooth and melted. Remove from heat.
  3. Pour cheese sauce over chips and top with jalapenos and bacon.

Jalapeño Popper Bagel Sliders Are Coming For You, Jalapeño Poppers

Goetta-stuffed jalapeno poppers are officially a thing. Thank you, Cincinnati!

You have never known four everyday ingredients to come together as explosively as they do in this simple recipe. With flavor and spice, these babies will get your attention. Goetta and jalapenos roast together beautifully and melty cheese is the perfect compliment.

With just a drizzle of the creamy cheese sauce and in appetizer portions, these poppers make for a savory treat. Tucked into the bun of a hot dog smothered in the sauce, however, they become a full-fledged splurge. Top a trio of peppers with a fried egg for an extra kicky way to start your Sunday.

Goetta-stuffed Jalapeno Poppers

12-15 fresh jalapenos

1 pound goetta

1 cup heavy whipping cream

3 cups shredded sharp cheddar

Instructions:

1. Preheat the oven to 400 degrees.

2. Prepare your jalapenos: Cut off the stems, halve lengthwise and use a small knife to remove all the seeds and membranes.

3. Cut the goetta into at least as many matchsticks as you have jalapeno halves. Roll into a shape that will fill the hollowed-out peppers. Press the goetta into the jalapenos and then line them up on a cookie sheet; repeat until all of the jalapenos are filled. 

4. Place the cookie sheets into the preheated oven and bake for 15-20 minutes, or until the jalapenos are tender and the goetta is golden brown and crispy.

5. While the poppers are baking, pour the heavy whipping cream into a small pot, turn to high heat and bring to a boil. When the cream is boiling, whisk in the shredded sharp cheddar, whisking continuously as it melts; remove from the heat.

6. When the poppers are finished cooking, transfer to a platter and drizzle with the cheese sauce. Serve warm.

Prep time: 30 minutes. Cook time: 20 minutes. Yields: 1 dozen servings.

Tips + Tricks:

Wash your hands aggressively after working with fresh jalapenos. You might even wear gloves as you prep them because the juices will linger on your hands and continue to burn if you are not careful

Lost Italian: Sarah’s Cheddar Jalapeno Cornbread are tender, moist and tasty

Written By: Sarah Nasello | 

The moist and delicate crumb of this savory Cheddar Jalapeno Cornbread comes from the liquid ingredients, including eggs, milk, butter and honey. David Samson / The Forum

The moist and delicate crumb of this savory Cheddar Jalapeno Cornbread comes from the liquid ingredients, including eggs, milk, butter and honey. David Samson / The Forum

Last week I was a guest at an event called “Dinner in the Valley,” hosted by the Valley City Chamber of Commerce. The gathering included a mix of farmers, ranchers and residents from outside the agricultural community, and provided an opportunity for us to sit down together, break bread and talk about food.

Throughout the evening, I engaged in conversation with several farmers and ranchers, all of whom were the next generation in a long line of family members to farm their land. This is a common thread throughout North Dakota agriculture, and for many it can be both a blessing and a burden to be the one responsible for maintaining the family farm tradition.

We talked about the challenges these farmers and ranchers face today, touching on trade and tariffs while keeping the talk free of politics. Many expressed concern about how little people outside their world understand about agriculture, especially its use of modern technology. We learned how technology is transforming the industry in terms of efficiency, labor, land use and crop yield, and helping to improve the sustainability of the land.

There was a segment toward the end of the event where guests could submit a written question that would be answered by an expert in that field. Topics included weed control, genetically modified crops, soil conservation practices and whether plant-based products should be allowed to be labeled as meat (the ranchers were all too eager to weigh in on that one).

At my table, we visited about these topics as well as the pressing need farmers feel to combat the abundance of negative messaging found throughout social media today. My advice to them is to keep finding ways to directly connect with the consumer – whether it’s through dinner events, farmers markets, interactive blogs or even farm visits.

These connections matter. The relationships I’ve made with the local farmers and ranchers I’ve met through my participation in the Banquet in a Field (another farmer-consumer event) have changed the way I look at farming and given me the confidence to purchase food knowing that the overwhelming majority of our nation’s food producers are committed to the safety of their crops and the sustainability of their land.

Today’s recipe is inspired by the jalapeno cheddar corn muffins that were among the featured appetizers served at the dinner. I used my own cornbread recipe, which is so tender and moist on its own that I didn’t think it needed an update, but it’s just as good with the addition of cheddar cheese, jalapenos and green onions can do.

Savory Cheddar Jalapeno Cornbread baked to golden perfection is a great side dish for brunch or with hearty soups and chili.
David Samson / The Forum
Savory Cheddar Jalapeno Cornbread baked to golden perfection is a great side dish for brunch or with hearty soups and chili. David Samson / The Forum

Featuring North Dakota crops and basic pantry staples like all-purpose flour, cornmeal, eggs, milk and honey as the sweetener, this recipe is easy to make and bakes just as well in a large pan as it does in a muffin tin.

If you have questions about current agricultural practices, take some time this harvest season to visit with a farmer or rancher. And be sure to bring a batch of Sarah’s Cheddar Jalapeno Cornbread to help get the conversation started.

Sarah’s Cheddar Jalapeno Cornbread

Makes one 9×13-inch pan or two 8-inch square pans (about 15 to 18 pieces), or many muffins, depending on size of tin used

Ingredients:

½ pound (2 sticks) unsalted butter

3 cups all-purpose flour

1 cup yellow cornmeal

2 tablespoons baking powder

2 ½ teaspoons salt

2 cups milk

¼ cup honey

3 extra-large eggs, lightly beaten

2 ¼ cups sharp or extra sharp cheddar cheese, grated, divided

2 tablespoons fresh jalapeno pepper, seeded and minced (2 for mild heat, more as desired)

4 green onions, both white and green parts, chopped

Directions:

Melt the butter in the microwave or on the stove over medium-low heat; when fully melted, set aside to cool.

Preheat oven to 350 degrees. Use butter or cooking spray to liberally grease the baking dish or muffin pan; set aside.

In a large bowl, use a whisk to combine the flour, cornmeal, baking powder and salt. In a separate bowl (medium or large), add the milk, honey and lightly beaten eggs and stir to combine. Add the melted butter and stir until well combined. It’s OK if the butter appears to clump – this will smooth out once combined with the dry ingredients.

Add the wet ingredients to the dry ingredients and use a wooden spoon to stir just until it appears that all the dry ingredients have been incorporated and are no longer visible. Over-mixing may create a tougher crumb.

Add 2 cups of the cheddar cheese, saving the additional ¼ cup for garnish. Add the jalapenos and most of the green onion, saving a teaspoon or two to use as garnish.

This cornbread recipe can also be used to make muffins of any size, and using a scoop will ensure consistency of size. David Samson / The Forum
This cornbread recipe can also be used to make muffins of any size, and using a scoop will ensure consistency of size. David Samson / The Forum

Let the batter rest for 15 to 20 minutes, then pour it into the prepared baking dish. Tap the pan against the counter a few times to remove any air pockets and smooth the top as needed. Garnish the top with a sprinkling of cheese and green onion.

Bake for 30 to 40 minutes, until the top is golden brown, and a toothpick inserted in the center comes out free of crumbs or batter. Cool on a wire rack and cut into large squares to serve. May be served warm or at room temperature.

For best results, store in a metal container covered with aluminum foil for up to 2 days or freeze individual slices and muffins for up to 2 months.

If making muffins: Use a scoop to ensure uniform size and fill to about ¾ full. Skip the additional garnish on top.

Sarah’s Tips:

  • The batter can be made up to 4 hours in advance and refrigerated until ready to use. Let sit at room temperature to warm up before placing in oven.
  • For plain cornbread, simply omit the cheese, jalapenos and onions.

Spicy Yet Savory Jalapeno Poppers

By:Bob Evans

The Press 

Photo courtesy of Family Features

Your guests won’t be able to have just one of these sweet and savory jalapeno poppers. With a touch of heat from the cayenne pepper, and sweetness from brown sugar, you’re almost sure to watch them quickly disappear.

 

Bacon-Wrapped Jalapeno Poppers

Cook time: 30 minutes
Serves: 40
2 packages Bob Evans Thick Sliced Hardwood Smoked Bacon, slices cut in half
1 p1/4 cup brown sugar
1 teaspoon ground cayenne pepper

package Bob Evans White Cheddar Mashed Potatoes

 

Heat oven to 400° F. Set bacon out to thaw to room temperature so it is pliable.
In mixing bowl, use rubber spatula to combine mashed potatoes and garlic herb cheese. Stir until incorporated. Spread 1 teaspoon mashed potato mixture in each jalapeno half; level each with butter knife or spatula.
Wrap each jalapeno with bacon; use three half slices for large jalapenos or two halves for smaller sizes. Be sure bacon is wrapped sealing in mashed potato mixture tightly.
In small mixing bowl, combine brown sugar and cayenne pepper. Generously sprinkle over bacon and pat gently to make it stick.

Line cookie sheet with piece of parchment paper so sugar does not burn to pan. Bake until bacon reaches desired crispiness, around 25-35 minutes.
Let peppers cool slightly before serving, about 5 minutes.

 

 

Baked Jalapeño Poppers

By: Alex  Holguin

Concho Valley 

 

Baked Jalapeño poppers recipe will had some heat to any meal.

(photo by: Concho Valley Foods)

SAN ANGELO, Tx – Baked Jalapeño Poppers

INGREDIENTS

• 12 large jalapeño peppers
• 8 ounces cream cheese, at room temperature
• ¼ cup chopped fresh cilantro, plus 1 tablespoon for garnish
• ¼ cup chopped green onion, plus 1 tablespoon for garnish
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon salt
• ½ cup grated three chili cheese or sharp cheddar cheese
• 3 tablespoons crumbled feta cheese

 

DIRECTIONS
1. Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Cut off one-third of each pepper lengthwise. Use a small spoon to scoop out the seeds and membranes from each pepper, and discard.
2. In a bowl, combine the cream cheese, three chili cheese, feta, ¼ cup chopped cilantro and green onion, garlic powder, onion powder and salt. Stir to combine.
3. Stuff the peppers with the cream cheese mixture. Top each of the peppers with a small mound of cheese lengthwise.
4. Bake for 10 to 13 minutes, until the cheese is bubbling and starting to turn golden.
5. Transfer the jalapeño poppers to a large serving dish and top each pepper with the cilantro and green onion garnish and serve!