Bacon Jalapeno Popper Nachos

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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

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Jalapeño Popper Bagel Sliders Are Coming For You, Jalapeño Poppers 

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

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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

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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

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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.

 

 

Dill Pickle Potato Chips

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By: Lena Abraham

Delish 

 

Photo by: Brandon Bales

These pickle chips are the best snack.

 

The secret to good potato chips is to keep a close eye on them in the oven. As long as they’re sliced to roughly the same thinness, they should all cook at the same rate. Check at around 15 minutes to make sure they’re not burning, and flip them when the underside is golden.

Ingredients

2 russet potatoes, thinly sliced
2 c. pickle brine
2 tbsp. olive oil
1 tbsp. freshly chopped dill, plus more for garnish
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. crushed red pepper flakes (optional)
Kosher salt
Freshly ground black pepper
Ranch dressing, for dipping

Directions

place sliced potatoes in a large bowl and add enough pickle brine to completely submerge them. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 3 hours.
Preheat oven to 400º. When potatoes are done marinating, drain and pat completely dry, then place in a large bowl. Add oil, dill, garlic powder, onion powder, and crushed red pepper flakes to bowl and toss to coat potatoes. Season with salt and pepper.
Lay potatoes in an even layer on a large baking sheet, making sure none are overlapping. Bake, flipping halfway through, until tender on the inside, and crisp and golden on the outside, about 40 minutes. Garnish with more dill and serve with ranch dressing.

‘Pickle Subs’ Are The Most Delicious Low-carb Alternative To Your Favorite Sandwich

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By: Augusta Statz

Madison.com

pickle subs is the new way to make a sandwich

If you’re looking for a way to satisfy your craving for a big, juicy sub but still want to keep things low-carb, this no-bread hack is for you. “Pickle subs” call for swapping bread for large pickle slices so you can still enjoy a sandwich (minus the bread) in a way that’s way more inventive than a lettuce wrap.

This video from Delish shows how you can take large pickles, slice and core them and then layer them with mayo, mustard, ham, cheese and tomato to create a sub-style sandwich that’s so good, you won’t miss the bread.

These will surely upgrade your desk lunch, make a great snack for the kids or be a crowd-pleasing appetizer. Of course, you can substitute the sandwich ingredients to include your favorites.
For example, a recipe from Canadian Cooking Adventures shows how you can layer pickled beef brisket, Swiss cheese and thousand island dressing in between pickle slices to create a low-carb version of a classic Reuben sandwich.

Phot0 by: Canadian Cooking Adventures

A version from Wicked Stuffed also details how you can give tuna salad an upgrade by layering it between pickle slices. This recipe suggests adding fresh dill to go along with the salt and pepper. Yummy.

Phot0 By:Wicked Stuffed

You can also skip the bread when creating a classic “wrap.” This recipe from Unsophisticook shows how you can place cream cheese wedges around a pickle and then wrap everything in a slice of dried beef. Slice them into rounds and you’ve got yourself one delicious snack or appetizer.

Phot0 by: Unsophisticook

 

The Momdot website also points out that these roll-ups are so easy to make, you can get your kids in on the action. So, meal prep just got a bit easier! Plus, look at how adorable this version looks in a kid’s lunchbox, and it simply calls for turkey, American cheese and a little mayo.

Photo by: The Momdot

With sub, sandwich and wrap recipes this delicious, your bread-eating days are numbered!

Baked Jalapeño Poppers

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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!

 

Easy Caesar salad with fresh jalapeño

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By: Raph Rashid

Abc Life 

(photo by:) Hold the bacon and the croutons and make this simple and jalapeño  version of caesar salad instead.(ABC Life: Raph Rashid/Juliette Steen)

ure, the fancy oak or butter lettuces look great on the ‘gram, but they just can’t compete when it comes to crunch.
Nothing beats a roast chicken sandwich with shredded iceberg lettuce or even just a whole iceberg wedge with a simple vinaigrette.
But at the end of the day, cos lettuce wins out and its victory comes down to the Caesar salad.
Make your dressing to the right consistency and it will coat your cos leaves perfectly, giving a crunchy, creamy, zingy salad that goes great with pan-fried chicken schnitzel or crumbed eggplant.

Ingredients

1/2 tsp garlic, minced (about 1 small clove)

1 egg yolk

1 lemon, juiced

4 anchovies, finely chopped

1/2 to 1 cup of olive oil

1 1/2 cup pecorino cheese, finely grated (or Parmesan to substitute) tsp flaky sea salt

1/2 tsp Tabasco

1 tsp Worcestershire sauce

Salad:

1 cos lettuce, halved

1 fresh jalapeño, sliced

Optional: 1 radish, chopped in half, to serve

Method

  1. To make the dressing, place the garlic, egg yolk, lemon juice, anchovies, salt, Tabasco and Worcestershire sauce in a bowl. Whisk the ingredients together and, while whisking, slowly drizzle in half a cup of olive oil. Once it’s fully combined or emulsified, check the consistency. If the dressing is still really runny then add more oil. If it’s too thick you can add a teaspoon of white vinegar. Once you’re happy with the texture, add in a good crack of black pepper and 1/4 cup of pecorino cheese. Try it and adjust any seasonings to your taste.
  2. Prepare your lettuce by filling a deep mixing bowl with water, before adding the 2 halves of your head of lettuce. Gently wash the entire lettuce by prying apart the leaves. Once washed, remove lettuce from water and leave to dry in the fridge.
  3. To serve, spoon the Caesar dressing onto the lettuce, filling the leaves with the dressing. You may have some dressing left over that you can store in the fridge. Top with sliced jalapeños and some more pecorino. Slice the cos into sections and gently lift onto a serving dish. Serve with radish and dip it into any extra dressing!

 

 

 

 

 

Dill Pickle Pasta Salad Is Both Creamy And Crunchy

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By:Kate Streit

Sioux City Journal 

 

( Photo by:Spend With Pennies)

If you love the flavor of dill pickles, you need to give this creamy, crunchy dill pickle pasta salad.

 

A word of warning. The dill pickle flavor is strong with this one, so if you’re not yet a convert, it may be a bit much for you. However, Holly, the blogger behind the site, notes that you could also add sweet pickles to the recipe, which I’m guessing would balance out the flavor a bit.

One more tip — be sure to use white onions, not yellow, to avoid an overpowering onion taste.

This simple recipe takes just 20 minutes to put together and is sure to be a crowd pleaser. And it’s even better when made ahead of time, making it ideal if you have to prep for a potluck or barbecue.

Of course, pasta salad is not the only dish in which dill pickle is popping up. Devotees to the humble pickle have been incorporating it in all kinds of unexpected ways. Take, for example, this dill pickle bacon grilled cheese sandwich. It’s salty, tangy, crunchy, cheesy and just downright delicious

People If you feel like the world has gone pickle-crazy, it turns out our obsession with pickles and everything pickle-flavored actually comes with some health benefits. They’re packed with vitamin K, which helps maintain strong bones and also helps your body stop bleeding if you’re injured . People have even found a way to get dill into desserts, like with these salty-and-sweet dill pickle cupcakes.

The green color would make these the perfect treat for a St. Patrick’s Day celebration.

They’re also a fermented food, which means they contain beneficial probiotics, which are essential for gut health.

 

The high amount of sodium in pickles, however, is a double-edged sword. While they can help restore balance if you’re dehydrated and can even help relieve muscle cramps, too much salt can make you bloated and harm your heart health.

Everything in moderation!