Grill Up These Low-Carb Cheesy Jalapeno Hot Dogs

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Grill Up These Low-Carb Cheesy Jalapeno Hot Dogs

By Lina | Recipe/DIY Content Creator

Jun 28, 2019 @ 3:20 PM MDT

 

grilling jalapeno wrapped hot dogs

Miss jalapeno poppers? You can still enjoy that zesty flavor.

Elevate your next keto hot dog cookout with the addition of cheese and a jalapeno on the grill. The result? Savory low-carb cheesy jalapeno hot dogs that aren’t too spicy but which satisfy your desire for added flavor!

slicing hot dogs in half

Hip Tips:

  • Wear kitchen gloves to avoid painful hot pepper burn when working with jalapenos.
  • The longer you cook the jalapenos, the less spicy they’ll be. If you want them super spicy, leave them pretty crispy on the outside, but if you’re seeking a medium amount of zest, grill until quite soft.
  • No grill? No problem! You can cook them in a pan over medium heat on the stove – just keep the lid on to soften the peppers.
  • We tried this with a few different kinds of cheese, and they all work well, so consider adding some variety to the filling.
  • These dogs are heartier than they look – even if you normally eat more than one hot dog, just one of these may fill you up.

stuffing a hot dog with cheese

holding a stuffed cheese hot dog

CHEESY JALAPENO HOT DOGS

yield: 4 SERVINGS

prep time: 5 MINUTES

cook time: 15 MINUTES

total time: 20 MINUTES

Each dog is under 3 net carbs!

INGREDIENTS

  • 4 extra large jalapenos (or 8 shorter ones)
  • 2 slices American cheese
  • 4 hot dogs
  • Non-stick cooking spray

DIRECTIONS

1

Heat your grill to medium-high.

2

Slice the hot dogs in half lengthwise – you’ll now have eight halves.

3

Cut strips off of the American cheese that fit the width of a hot dog and place the slices on top of four of the hot dog halves. Then top each hot dog half with another hot dog half, creating a hot dog/cheese “sandwich.”

4

Cut off the top and bottom off of each jalapeno, and use a butter knife or paring knife to core out the seeds and rind inside. You’ll have eight jalapeno “tubes.”

5

Slide two of the jalapeno tubes over each cheesy hot dog.

6

Spray the non-stick cooking spray onto the grill and place the four jalapeno dogs onto the grill. Close the lid and cook. Turn each dog every 3-4 minutes or so to ensure it’s cooked thoroughly on each side.

7

When the pepper is softened to your liking (typically about 10 to 15 minutes), remove from the grill and serve.

NUTRITIONAL INFORMATION

Yield: 4, Serving Size: 1
Amount Per Serving: Calories: 208, Total Carbohydrates: 3.6g, Fiber: 0.8g, Net Carbohydrates: 2.8g, Total Fat: 17.2g, Protein: 7.7g

grilling hot dogs with jalapenos

Don’t forget the condiments!

You can either drizzle your favorite condiments onto the dogs as you would on a bun, or you can dip each bite into your favorite sauce!

jalapeno stuffed hot dog with cheese on plate served ready to eat

JALAPENO POPPER HOT DOGS

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JALAPENO POPPER HOT DOGS

BY  · PUBLISHED:  · LAST UPDATED: 

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

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

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

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

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

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

mix until well combined…

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

Spread on hot dog buns…

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

Top with hot dog…

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

Add shredded cheddar cheese…

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

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

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

Jalapeno Popper Hot Dogs

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

Ingredients

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

Instructions

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

 

Pickle Corn Dogs

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Pickle Corn Dogs

Posted on  by theFFeed

 

PICKLE Corn Dogs—too far or not far enough?
Ingredients
  • 6 whole dill pickles
  • 1 c. all-purpose flour
  • ⅔ c. cornmeal
  • 2 tbsp. plus 2 teaspoons granulated sugar
  • 1 tsp. baking powder
  • 1 tsp. kosher salt
  • ½ tsp. baking soda
  • Large pinch freshly ground black pepper
  • 1 c. buttermilk
  • 2 large egg
  • Vegetable oil
  • Ketchup, for serving
  • Mustard, for serving
Instructions
  1. Skewer pickles with a long wooden skewer. Place flour in a medium shallow bowl and coat pickles in flour, tapping off excess.
  2. Whisk the cornmeal, sugar, baking powder, salt, baking soda, and black pepper into the remaining flour.
  3. In a small bowl, combine buttermilk and egg, then pour into dry ingredients and mix until just combined. Pour batter into a tall glass and let sit while oil heats.
  4. In a large pot over medium heat, add enough oil to come halfway up the sides and heat to 375°. Dip pickles into batter and coat evenly. Fry, in two batches, until golden, 5 minutes, turning as necessary. Use tongs to remove from oil and place on a paper towel lined plate. Repeat with remaining pickles and batter.
  5. Serve with mustard and ketchup

Grilled New York Style Pickle Dogs

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Grilled New York Style Pickle Dogs | Easy Keto Meal Idea

By Lina | Recipe/DIY Content Creator

Jul 17, 2019 @ 2:00 PM MDT

holding a pickle hot dog loaded with condiments

Hold the relish – but add the mustard!

Thank goodness hot dogs are a keto-friendly food, even if the carby bun is not. If you’re used to adding relish to your hot dogs, try using a pickle as the “bun” for this delicious New York-style dog instead!

With peppers and onions fried to perfection, you’ll just add chives and bacon — as well as your favorite condiments — to make this hot dog bring back your favorite backyard barbecue flavors.

ingredients for grilled keto pickle dogs on the counter

Hip Tips:

  • Any condiments work in this recipe. But if you’re adding ketchup, remember to use the no-sugar added variety to save on carbs. Check out our Guide to the Best Keto Friendly Condiments.
  • Find the biggest pickles you can. We used Mt. Olive Kosher Dills, which are the perfect dog-length options for these bites.
  • It’s okay to skip the grill. If you aren’t up to grilling outside, you can cook the hot dogs using your favorite indoor method instead.

grilled hot dogs on the bbq

using a pickle as a hot dog bun

Print

GRILLED NEW YORK STYLE PICKLE DOGS

yield: 4 SERVINGS

prep time: 10 MINUTES

cook time: 10 MINUTES

total time: 20 MINUTES

Pickles, onions, bacon — all your favorite things — with just 6 net carbs per serving!

INGREDIENTS

  • 4 beef hot dogs
  • ½ onion, sliced
  • 1 bell pepper, chopped
  • ¼ cup bacon bits
  • ¼ cup chopped chives
  • 1 tablespoon vegetable oil
  • 4 large Kosher dill pickles
  • Mustard, to taste

DIRECTIONS

1

Place hot dogs on a grill over medium heat for about 10 minutes, turning often to ensure that they cook evenly.

2

While the hot dogs are cooking, heat the oil in a pan on the stove, and fry the onions and peppers for about 5 minutes, until soft.

3

Slice the pickles longways almost all the way through, but leave them connected at the bottom like a hot dog bun.

4

Place the grilled hot dogs onto the split pickles. Add the grilled onions and peppers, sprinkle with bacon bits and chives, and top with mustard before serving.

ADDITIONAL NOTES

If you only have smaller pickles around and you want to make this recipe, you can cut the pickles after grilling and make mini pickle dog poppers. Yum!

NUTRITIONAL INFORMATION

Yield: 4, Serving Size: 1
Amount Per Serving: Calories: 205, Total Carbohydrates: 8g, Fiber: 2g, Net Carbohydrates: 6g, Total Fat: 14g, Protein: 7g

adding chives to a keto pickle dog

Enjoy them year-round!

Although these are great for grilling season, they’re also perfect all-year-round for a low-carb dish. Serve them with Keto No-Potato Salad for a filling backyard feast!

I really enjoyed how these hot dogs tasted, and they really didn’t slide around since they fit perfectly in the pickle bun. This is such a clever idea that’s a grilling must-try meal the entire family will love!

pickle hot dogs, plated with condiments

Grill up these low-carb Jalapeno Cheesy Hot Dogs at your next BBQ!

Korean Beef BBQ Tacos with Quick Pickled Cucumbers

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Korean Beef BBQ Tacos with Quick Pickled Cucumbers

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Take your taco Tuesday to the next level with these incredible Korean beef BBQ tacos with quick pickled cucumbers, they’re so good you’re going to want to put them on the weekly rotation.

 

The best Korean BBQ beef tacos with quick pickled cucumbers perfect for taco Tuesday

I had one lone cucumber that needed to get used. I was also craving tacos (always am) and remembered I’d once had a Korean BBQ taco that had cucumbers on it and thought that would be perfect! So I googled far and wide and could not find a recipe for Korean beef BBQ tacos that didn’t require a slow cooker or hours and hours of time- maybe I was googling the wrong thing? Who knows. I just threw my hands in the air and said a mental “F-it” and decided to wing it, and I gotta tell you – these were some of the tastiest tacos ever!!

The best tasting Korean BBQ Beef recipe

Normally I’m not one for dishes that have a ton of ingredients – there are a few exceptions to that rule: tacos (like these slow roasted chicken tacos with radish and avocado slaw) or that time I made those ahi tuna poke bowls (here). I did not mind one bit that this dish required three bowls, multiple spoons, and ingredients galore, because the flavors come together like whoa. The beef is marinated and cooked in a slightly sweet, tangy sauce. The cucumbers are quick pickled and provide a nice crunch, and these are truly quick pickled, they’re ready in 30 minutes, and then there’s a spicy mayo sauce that ties it all together and then the tacos are topped with fresh cilantro. Bite after bite of deliciousness!!

The best recipe for Korean BBQ beef tacos with quick pickled cucumbers

I’m kind of obsessed with this recipe. There’s normally more of a lag time between when I make a recipe and when it actually sees the light of day on the blog, but with this recipe…I made it on Thursday, and then again on Friday, and I’m making it again this week…you get the point. I had to share it and hope you enjoy these Korean BBQ beef tacos with quick pickled cucumbers.

Korean BBQ beef tacos with quick pickled cucumbers are great for taco Tuesday

Korean Beef BBQ Tacos with Quick Pickled Cucumbers

Korean Beef BBQ Tacos with Quick Pickled Cucumbers

Take your taco Tuesday to the next level with these incredible Korean beef BBQ tacos with quick pickled cucumbers, they’re so good you’re going to want to put them on the weekly rotation.

PREP TIME40 minutes
COOK TIME10 minutes
TOTAL TIME50 minutes

Ingredients

  • For the beef:
  • 1.5-2 lbs top sirloin beef, thinly sliced
  • 2 garlic cloves, pressed
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons hoisin sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon gochujang (chili paste)
  • For the quick pickled cucumbers:
  • 1 large english cucumber (seedless), thinly sliced
  • 2 tablespoon rice wine vinegar
  • 1/2 teaspoon sugar
  • 1 jalapeno, finely sliced
  • pinch of salt
  • For the spicy sauce:
  • 1/4 cup lite mayonnaise
  • 1 teaspoon tomato paste
  • 1/2 teaspoon honey
  • 1 garlic clove, pressed
  • 1 tablespoon water
  • 1 teaspoon gochujang (chili paste)
  • For the tacos:
  • 12 small flour tortillas
  • 1 cup fresh cilantro, mint or combination of fresh herbs

Instructions

  • For the beef: finely slice beef. In a bowl combine all ingredients for the marinade and mix to combine, then add in the beef and let marinade for 30 minutes or covered in the fridge up to 24 hours. Tap off excess marinade and put beef slices in a large skillet over high heat. Cook for 6-8 minutes, stirring occasionally, until no more pink shows.
  • For the quick pickled cucumbers: slice cucumbers very thin (I use a mandolin) and put in a bowl, then add in rice wine vinegar, sugar, chopped jalapeno and pinch of salt, stir, and let sit in the fridge until ready to enjoy.
  • For the spicy sauce: Mix all ingredients in a bowl and set in the refrigerator. If you like spicy-spicy, add more gochujang, this sauce as is is mild to medium.
  • Warm the tortillas before serving.
  • To assemble tacos, spread a spoonful of spicy mayo on one side of a taco, spoon a few pieces of meat into the tortilla, and spoon cucumbers into the tortillas and then sprinkle a pinch of fresh herbs on top and repeat until all tacos are assembled, then enjoy.

Notes

Makes 12 tacos, serves 3-4

Nutrition Information:

YIELD:

 4

SERVING SIZE:

 1
Amount Per Serving: CALORIES: 1430TOTAL FAT: 64gSATURATED FAT: 22gTRANS FAT: 0gUNSATURATED FAT: 33gCHOLESTEROL: 316mgSODIUM: 1774mgCARBOHYDRATES: 101gFIBER: 6gSUGAR: 13gPROTEIN: 107g

Nutrition information isn’t always accurate.

Crispy Beef & Pickle Tacos

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Crispy Beef & Pickle Tacos

By Leslie Blythe  , ,   , 

These Crispy Beef & Pickle Tacos were created by Steve Arroyo, when he owned a restaurant called Malo in Los Angeles, CA. He opened up Escuela Taqueria in Pasadena, where I was first introduced to these absolutely delicious tacos, that are stuffed with crispy fried beef, cheddar cheese and dill pickle chips. It’s like a burger in a taco shell!

  • Prep: 15 mins
  • Cook: 10 mins
  • Yields: 6 Servings

Ingredients

1 pound ground beef

1 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon dry oregano

2 Tablespoons paprika

Salt and pepper to taste

8 ounces cheddar cheese, grated

Small jar pickle chips

Soft corn tortillas

Directions

1Sauté the ground beef. Add all the dry spices and cook 5 minutes. Remove from heat.

2Heat corn tortillas and fill them with the beef mixture.

3Close both ends with a tooth pick.

4Fry them in canola oil about 2 minutes on each side

5Once cooked, place them on a paper towel, remove toothpicks and open and add cheddar cheese and kosher pickle chips.

00:00

 

Jalapeno Popper Cheesecake

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Jalapeno Popper Cheesecake

Jump to Recipe

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

Jalapeno Popper Cheesecake

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

Jalapeno Popper Cheesecake

Jalapeno Popper Cheesecake

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

Jalapeno Popper Cheesecake

Jalapeno Popper Cheesecake

Jalapeno Popper Cheesecake

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

 Print Recipe  Pin Recipe!

Ingredients

Crust

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

Filling

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

Topping

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

Instructions

Crust

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

Filling

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

Topping

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

Nutrition

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

JALAPENO CHEESECAKE ICE CREAM

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JALAPENO CHEESECAKE ICE CREAM

MEA VIZENOR , Meats and Sweets

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

Makes 1 quart.

Jalapeno Cheesecake Ice Cream

for the cheesecake ice cream

8 oz cream cheese, at room temperature

3/4 cup sugar

1 cup sour cream

1 cup heavy cream

juice of 1/2 a lime

pinch of salt

for the candied jalapenos

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

1 cup sugar

1 cup water

for the graham cracker crumb

2 graham crackers

1 tablespoon butter, melted

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

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

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

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

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

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

 

Jalapeno Popper Grilled Cheese

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Jalapeno Popper Grilled Cheese

 by 

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

Jalapeno Popper Grilled Cheese

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

HOW DO YOU MAKE JALAPENO GRILLED CHEESE?

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

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

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

Jalapeno Popper Grilled Cheese Recipe

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

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

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

Jalapeno Poppers Grilled Cheese Recipe

HELPFUL HINTS TO MAKE JALAPENO POPPER GRILLED CHEESE

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

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

 

JALAPENO POPPER SANDWICH

Jalapeno Popper Grilled Cheese

★★★★★

5 from 28 reviews

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

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

SCALE

INGREDIENTS

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

INSTRUCTIONS

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

Keywords: jalapeno popper, grilled cheese, jalapeno popper recipe

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

Dill Pickle Popcorn for Movie Night!

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Dill Pickle Popcorn

The Best Dill Pickle Flavored Popcorn Recipe for a Movie Night!

April 8, 2017cookwcharacter

There’s a flavored popcorn stand in EPCOT that I’ve heard many people rave about. And apparently flavored popcorn is a big thing in Disneyland and some of the other parks across the world. What a perfect snack! I mean, who doesn’t love the smell of popcorn? (Unless its burnt. No one, except a friend from college, likes that. She used to hunt down the burned popcorn smell and take it off our hands, so I suppose it wasn’t a bad thing in the end, right?)

I’ve got a fun, tasty flavor for you to try this weekend. If you do a family movie night, this is a fun way to up your popcorn game. Keep an eye out, because I’ve been working on a handful of these. This is just the one I finished first. This spice blend is easily kept in a jar and used a little at a time. While I’m writing a recipe designed to flavor a lot of popcorn, you can easily just sprinkle it with a spoon over your personal bowl, and then everyone can have what they like! That way too, if you follow the blog and get the other recipes (they’re coming soon!) you can pass around the bowls and see which ones you like best.

What flavor are we making? Dill Pickle, of course!

If you like pickles, you’ll like this. Now me, I don’t like pickles. I LOVE pickles. Its a problem. I have no problem sitting and eating an entire jar by myself. Whenever someone tells me it isn’t good for me, I wave and hand and remind them I’m eating vegetables. They seem to think this doesn’t count. Whatever.

If you’re like me, then you should make sure there’s a separate bowl for everyone else. Cause there’s no sharing going on here.

Dill Pickle Popcorn

This is really easy. If you have a spice grinder, you can get fancy and grind your own spices. I like to do this because I think they taste fresher longer, but its not necessary. Mixing preground spices works just as well. The hardest thing to find for any of these recipes will probably be the citric acid. Its usually in the canning section of the store, or you can order it online. You don’t need very much – only a 1/4 tsp for the whole recipe! One container will  last you a long time.

Dill Pickle Popcorn Seasoning
This recipe makes quite a bit. Only use what you need – you should get a couple batches of popcorn out of this!

To do this recipe, you measure out your spices (if you’re using any whole spices) into a spice grinder, and pulse them all together. Be careful when you remove the top, because some of the spices, especially those that were already ground, will be a really fine powder. If you get too close to the puff of spice that comes out when you take off the lid, it will go straight up your nose. Ask me how I know. If you don’t have any whole spices, just measure everything into a small bowl and mix well with a spoon. I would recommend using fine grain sea salt or popcorn salt if you go this method, but that’s a personal preference.

Dill Pickle Popcorn

I cheated for this, and popped a bag of microwave buttered popcorn because I didn’t want to get out the popcorn popper (I have the kind you put on the stove and crank.). If you’re going this route, you won’t get 5 quarts of popcorn. I used about two heaping teaspoons of powder, sprinkled it into the bag, and then poured the popcorn into a bowl. You can add as much or as little as you like. If you aren’t sure you’ll like it, I’d start with one teaspoon, toss the popcorn, and then taste. You can add more from there if you like.

 

Its got a lovely dill pickle flavor and a nice pungent sour note that isn’t too strong. Before you know it, you’ll be staring at the bottom of an empty bowl and hunting down the next bag of popcorn!

What other popcorn flavors would you love to see?

 Dill Pickle Popcorn

snack rating

Dill Pickle Popcorn
Print
Dill Pickle Popcorn
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
This recipe is adapted from one found at Food and Wine’s website.
Course: Snack
Servings: 4 people
Author: cookwcharacter
Ingredients
  • 1 tbsp sea salt
  • 1 1/2 tsp dried dill
  • 1/2 tsp coriander
  • 3/4 tsp garlic powder
  • 1/2 tsp light mustard seeds
  • 1/2 tsp onion powder
  • 1 tsp dill seed
  • 1/2 tsp citric acid
Instructions
  1. Mix all spices together in a bowl, or put all spices into a spice grinder and pulse to a powder.
  2. Sprinkle over popcorn sprayed lightly with cooking spray or tossed with butter. If using microwave popcorn, just open bag, close, and shake.
  3. Enjoy!
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