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Jalapeno Popper Chicken Salad

April 22, 2020/in Peppers, Recipes /by Sales

Jalapeno Popper Chicken Salad

Posted on August 16, 2017 by Christin Mahrlig

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

Jalapeno Popper Chicken Salad

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

Jalapeno Popper Chicken Salad

 

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

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

Jalapeno Popper Chicken Salad Wrap

 

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

Jalapeno Popper Chicken Salad

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Jalapeno Popper Chicken Salad

JALAPENO POPPER CHICKEN SALAD

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

Print Recipe

INGREDIENTS

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

INSTRUCTIONS

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

 

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Black Bean and Corn Stuffed Jalapenos

April 22, 2020/in Peppers, Recipes /by Sales

Black Bean and Corn Stuffed Jalapenos

Posted on March 4, 2020 by Christin Mahrlig

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

Vegetarian Stuffed Jalapenos

 

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

 

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

 

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

Black Bean and Corn Stuffed Jalapenos

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

 

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

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

Recipe Tips For Black Bean and Corn Stuffed Jalapenos:

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

Canned or frozen corn can be used instead of fresh.

Black Bean and Corn Stuffed Jalapenos

 

Vegetarian Stuffed Jalapenos

BLACK BEAN AND CORN STUFFED JALAPENOS

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

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INGREDIENTS

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

INSTRUCTIONS

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

Originally published November 17, 2013

Black Bean and Corn Stuffed Jalapenos

This entry was posted in Appetizers, Cinco de Mayo, Mexican and tagged game day recipes, Jalapeno, spicy food, vegetarian. Bookmark the permalink.

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Indian Stuffed Jalapeño Peppers

April 22, 2020/in Peppers, Recipes /by Sales

Indian Stuffed Jalapeño Peppers

Recipe: Indian Stuffed Jalapeño Peppers-ProfusionCurry

This is an easy recipe for Indian Stuffed Jalapeño Peppers. The fresh green peppers are loaded with aromatic Indian Spices and chickpea flour and lightly stir fried. They make lip smacking yummy appetizer.These delectable little peppers add robust flavors to your ordinary dinner.

These Indian Stuffed Jalapeño Peppers are very generously stuffed with Indian spices and besan ( chickpea flour). It’s such a tasty combination. The stuffing takes it to a whole new level.

Don’t be scared of this recipe if spicy food is not your thing. Jalapeño peppers are not very spicy and we are removing their seeds in the preparation. So the spicy heat level is substantially lower.

Jalapeño peppers provide a great base for the stuffing as they can hold a good spoonful of it in each cavity.

Indian Stuffed Jalapeño Peppers are bold and beautiful !! ( yes bold and beautiful go hand in hand in my dictionary)

Hubby and I couldn’t stop ourselves from eating. But there is no guilt, the ingredients in this dish are just all too good for you. We are using very minimal oil as well. Chickpea flour is a great source of plant protein-an added bonus !

Recipe: Indian Stuffed Jalapeño Peppers-ProfusionCurry

Personal note: My dad and mom used to love making these peppers every so often. Every time, dad would find them in farmer’s market, he would bring them home. Mom knew how much he liked them . So she would whip out these beauties often. They both have passed away years ago. We make these stuffed peppers and few other things that they loved. A great way to cherish and re-live the beautiful memories of all good things we shared as a family. I’ll always think of them whenever I make this recipe.

Indian Stuffed Jalapeño Peppers is a tasty recipe which is made in variety of ways in different parts of India. This recipe varies as you travel in different parts of India.

Generally for stuffing, besan (chickpea flour) , grated coconut or crushed peanut is mixed with different spices and finished off with lemon or lime juice or tamrind.

This Stuffed jalapeño peppers is a tasty vegetarian recipe. You will love the combination of all the flavors and freshness of the dish.

The tangy lime juice reduces the bitterness/ hotness of peppers and makes it more tasty. They are addictive so you will keep making and enjoying them over and again.

They are great appetizer/ finger food for the parties. You can serve it as a regular side dish to complement a rice or quinoa dish. Check out our collection of delectable Rice Recipes for easy dinner ideas.

There are variety of stuffing’s you can make to fill the peppers. In this version let’s make my family’s heirloom recipe. I am sure you will love it too.Recipe: Indian Stuffed Jalapeño Peppers-ProfusionCurry

Ingredients:
6 Jalapeño Peppers
1/2 cup Chickpea Flour (Besan)
1.5 Tablespoon Oil
1 tablespoon Cumin-Coriander Powder
1 tsp Garam Masala Powder
1/2 tsp Turmeric Powder
1/2 tsp Red Pepper powder
Juice of 1 Lime
1/4 tsp Asafetida ( optional)
Salt to Taste

Instructions:

To make the stuffing:
Heat the heavy bottom pan on medium heat. I prefer my Calphlon Heavy Bottom pan for this recipe. Add chickpea flour. Dry roast the flour for a minute.

Add cumin-coriander powder, garam masala, turmeric powder, red pepper powder, asafetida and salt. Keep stirring and roasting it for few minutes. The mixture should feel warm and you should sense nice aroma from the herbs.

Turn the heat off. Add the lime juice when the mix cools down some. If the mix is very dry, sprinkle a few drops of water or oil. Your delectable stuffing is ready.

To Stuff the peppers:

Wash and dry the jalapeno peppers .
Using a sharp knife, make a slit in each pepper, carefully de-seed the peppers.
Carefully stuff each jalapeno pepper till it is full.

To stir-fry stuffed peppers:

Heat the pan till it is just hot. Spread 1 tbsp of oil. Make sure it coats the pan thoroughly. Place the stuffed peppers on the pan. They should sizzle as you place them on the pan.

Cook covered for a minute or two. They should char brown on the bottom.

Roll them over carefully to cook the other side. Repeat till the skin of the peppers looks wrinkled and cooked and lightly charred and browned. ( about 5-7 minutes total on medium high heat) Serve warm and enjoy !!

Note:
You can bake these Indian Stuffed Jalapeño Peppers as well.

Preheat an oven to 350F. Brush the stuffed peppers with oil. Place them the stuffed-side down on a baking sheet. Bake till they are soft and cooked.

Rotate the peppers and bake further till all sides are cooked and lightly browned. Serve warm and enjoy !

Recipe: Indian Stuffed Jalapeño Peppers

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Stuffed Jalapeno Peppers

Recipe: Indian Stuffed Jalapeño Peppers-ProfusionCurry
5 from 4 votes

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Indian Stuffed Jalapeño Peppers

An easy recipe for stuffed jalapeño peppers that are loaded with aromatic Indian spices and chickpea flour and lightly stir fried.

 Author Prajakta @ ProfusionCurry

Ingredients

  • 6 Jalapeño Peppers
  • 1/2 cup Chickpea Flour Besan
  • 1.5 Tablespoon Oil
  • 1 tablespoon Cumin-Coriander Powder
  • 1 tsp Garam Masala Powder
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Red Pepper powder
  • Juice of 1 Lime
  • 1/4 tsp Asafetida optional
  • Salt to Taste

Instructions

To make the stuffing:

  1. Heat the heavy bottom pan on medium heat. I prefer my Calphlon Heavy Bottom pan for this recipe. Add chickpea flour. Dry roast the flour for a minute.
  2. Add cumin-coriander powder, garam masala, turmeric powder, red pepper powder, asafetida and salt. Keep stirring and roasting it for few minutes. The mixture should feel warm and you should sense nice aroma from the herbs. Turn the heat off. Add the lime juice when the mix cools down some. If the mix is very dry, sprinkle a few drops of water or oil. Your delectable stuffing is ready.

To Stuff the peppers:

  1. Wash and dry the jalapeno peppers .
  2. Using a sharp knife, make a slit in each pepper, carefully de-seed the peppers.
  3. Carefully stuff each jalapeno pepper till it is full.

To stir-fry stuffed peppers:

  1. Heat the pan till it is just hot.
  2. Spread 1 tbsp of oil. Make sure it coats the pan thoroughly.
  3. Place the stuffed peppers on the pan. They should sizzle as you place them on the pan.
  4. Cook covered for a minute or two. They should char brown on the bottom.
  5. Roll them over carefully to cook the other side. Repeat till the skin of the peppers looks wrinkled and cooked and lightly browned. ( about 5-7 minutes total on medium high heat) Serve warm

You can bake these Stuffed Jalapeño Peppers as well. Preheat an oven to 350F. Brush the stuffed peppers with oil. Place them the stuffed-side down on a baking sheet. Bake till they are soft and cooked. Rotate the peppers and bake further till all sides are cooked and lightly browned.

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Recipe: Indian Stuffed Jalapeño Peppers-ProfusionCurry

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7 thoughts on “Indian Stuffed Jalapeño Peppers”

  1. Sujata Roy
    October 3, 2018 at 4:10 am

    5 starsStuffed jalapeños looks mouthwatering. I can imagine the fingerling taste. Superb share.

    Reply

  2. Shobha Keshwani
    October 3, 2018 at 9:14 am
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Jalapeño-Cornmeal Pancakes

April 3, 2020/in Peppers, Recipes /by Sales
Taste of the SouthTaste of the South
Home  Southern Cast Iron  Jalapeño-Cornmeal Pancakes

Jalapeño-Cornmeal Pancakes

December 15, 2015

Drenched in honey, these cheesy cornmeal flapjacks make a filling supper when paired with a generous helping of skillet-crisp bacon. Not a fan of spicy foods? Replace the jalapeño with pieces of crumbled cooked bacon for a milder option.

Jalapeño-Cornbread Pancakes
Makes about 10
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Ingredients
  1. 1 cup self-rising cornmeal
  2. 1 cup self-rising flour
  3. 1 cup shredded sharp white Cheddar cheese
  4. 1 teaspoon sugar
  5. 3⁄4 teaspoon kosher salt
  6. 1 cup whole buttermilk
  7. 1⁄4 cup bacon drippings, melted
  8. 2 large eggs, lightly beaten
  9. 2 fresh jalapeño peppers, thinly sliced
  10. Butter, honey, and bacon, to serve
  11. Garnish: charred jalapeño halves
Instructions
  1. In a large bowl, stir together cornmeal, flour, cheese, sugar, and salt. Stir in buttermilk, bacon drippings, and eggs just until combined.
  2. Heat a large cast-iron griddle over medium heat; spray with cooking spray. For each pancake, pour 1⁄4 cup batter onto prepared pan, spacing 1 inch apart. Top batter with jalapeño slices. Cook until bubbles appear on surface and bottoms are golden brown, 2 to 3 minutes. Turn pancakes; cook until bottoms are golden brown, 2 to 3 minutes more. Serve with butter, honey, and bacon. Garnish with jalapeño, if desired.
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HOMEMADE SUSHI: TIPS, TRICKS, AND TOPPINGS!

April 3, 2020/in Peppers, Recipes /by Sales
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HOMEMADE SUSHI: TIPS, TRICKS, AND TOPPINGS!

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An easy-to-follow homemade sushi tutorial with lots of tips, tricks, and photos to help you roll like a pro along with sushi roll and sauce recipes galore!

An easy-to-follow homemade sushi tutorial with lots of tips, tricks, and photos to help you roll like a pro along with sushi roll and sauce recipes galore!

It’s about time, right?!

HOMEMADE SUSHI: TIPS, TRICKS, AND TOPPINGS

Let’s dive right in!  It may seem like a lot to buy at first, but most of the ingredients turn into staples [like sriracha + sesame seeds] and non perishables like nori, sushi rice, and vinegar will last a ridiculously long time in your pantry.  You’ll end up with 4-6 sushi dinners for the price of one at a restaurant.  But above all else, it’s really fun!  Invite a few friends over and go nuts.

As a bonus, this is one of the few times it’s socially acceptable to say “Here’s everything you need, now make your own dinner!”  Set out all your ingredients and let your friends & family create their own rolls!

I’ll walk you through each step in the post and then include a printable cheat sheet at the end to make your new sushi adventure even easier!

Homemade Sushi Tutorial: easy-to-follow Tips, Tricks, and Toppings!

Don’t get intimidated – rolling sushi is 100x easier than it looks! Your rolls might not come out 5-star restaurant worthy on the first try but it won’t be long before you’re creations are so pretty you’ll want to instagram them!

HOMEMADE SUSHI STAPLES:

  • sushi rice (Nishiki is my brand of choice!)
  • a bamboo mat (example)
  • plastic wrap
  • nori (seaweed sheets)
  • low-sodium soy sauce
  • toasted sesame seeds and/or chia seeds
  • sriracha chili sauce
  • wasabi + pickled ginger (optional but yummy!)

You can pick up your staples at your local asian food market or in your grocery store’s international food aisle. Nearly every store I’ve been to carries all the above ingredients and some even arrange them next to the store-made sushi for easy stock-up! Sweet!

Once you have your pantry staples, all you’ll need is some fresh produce!  

SOME OF MY FAVORITE VEGGIES FOR HOMEMADE SUSHI ROLLS:

  • cucumber
  • avocado
  • asparagus
  • jalapeño
  • green onion
  • carrots
  • yuca
  • sprouts
  • lettuce
  • bell peppers
  • red onion
  • radish
  • sweet potato

Fruit-wise, pineapple, mango, apple and pear are all insanely good.

As for protein options? Anything you’d like! I typically use shrimp tempura and/or sashimi grade tuna, since that’s what’s available near me. When I lived in Virgina I was able to get fresh salmon from local Asian markets, but here in coastal NC my options are limited. You can also add tofu or cream cheese to the rolls if you’d like!

Be creative and add anything that floats your sushi boat.

An easy-to-follow homemade sushi tutorial with lots of tips, tricks, and photos to help you roll like a pro along with sushi roll and sauce recipes galore!

STEP 1 – MAKE THE RICE:

Combine 1+1/2 cups of rice with 2 cups of water in a medium sized pot and bring to a boil.  Once the water begins to boil, reduce heat to low and cover.  Let the rice simmer for 20 minutes, stirring every 5 minutes or so.  Remove from heat after 20 minutes but let the rice stand, covered, for 10 minutes or so to ensure that the rice is fully cooked.  The best way to ruin the sushi is to roll it in crunchy rice. I have TOTALLY done this before — whoops!  A taste test will ensure that your rice is perfectly fluffy.

Feel free to  use a rice cooker or (click here) for shortcut sushi in under 2 minutes; quinoa also makes an excellent substitute for rice!

Cooking the rice is the only time-consuming part of the entire process.  While it cooks, save time by prepping your fish, veggies, and sauces!

STEP 2 – SEASON THE RICE:

If you don’t already own rice vinegar, feel free to opt for the pre-seasoned variety to save yourself a step.  If you already have a bottle of rice vinegar or have white vinegar on hand, simply season with salt and vinegar to taste.  For the rice measurements above you’ll need 1/3 cup of seasoned rice vinegar or 1/3 cup of vinegar seasoned with one teaspoon of sugar and 1/2 teaspoon of salt.  Pour over your rice, fluff with a fork, and taste.  Adjust salt/sugar as desired.  Remove rice from heat, add to a bowl and cover with a paper towel.

STEP 3 – JULIENNE YOUR VEGGIES:

While the rice cooks + cools – prep your veggies! Slice vertically into matchsticks and set aside. Once the rice is done you’ll be ready to roll!

STEP 4 – WRAP IT UP:

To avoid messy clean-up and scrubbing, wrap your bamboo mat in plastic wrap.  Lay a sheet of nori on top and grab your rice!

STEP 5 – INSIDE-OUT OR OUTSIDE-IN:

The two most popular techniques are inside-out rolls with rice on the outside or rolls wrapped with nori on the outside and rice on the inside.

Since it’s easiest to make rolls with seaweed on the outside, that’s what we’ll start with for this homemade sushi tutorial! Grab a spoon and spread a thin layer of rice on the seaweed sheet. For large rolls, add an extra layer. I like my pieces bite-sized, so I add a thin layer and leave a little extra space at the end.  Totally up to you!

Homemade Sushi Tutorial: easy-to-follow Tips, Tricks, and Toppings!

STEP 6 – LINE IT UP:

Place your toppings in the center, very close to one another.  If you have large slices or an abundance of ingredients you may want to pile some on top of each other.

For rice on the inside: line your veggies +/or seafood on top of the rice

For rice on the outside: flip the sheet of nori so the rice touches the plastic wrap and then add your vegetables to the seaweed-only side.

Homemade Sushi

STEP 7 – ROLL, SQUEEZE, REPEAT:

This one’s hard to explain… but it’s easy to do! The first roll will bind the ingredients into the center. Roll approx 1/4 of the mat and gently squeeze (so it sticks) and unfold the bamboo mat. Repeat the process until you’ve rolled the sheet of rice, seaweed, and veggies into a spiral. Give it one last squeeze to seal the deal.

Homemade Sushi

STEP 8 – SLICE AND SERVE:

Slice into bite-sized discs with a freshly sharpened chef’s knife. If you’re topping your sushi with sashimi or avocado, first tightly wrap the roll in plastic wrap prior to slicing. This will keep everything neat and pretty an avoid the horrific act of flinging avocado slices all over the kitchen. Though if that sounds like fun to you, fling away! I’ll stick with the saran wrap 🙂

Next pile on your toppings (see below!) and set up a few sauces for dunking.

Well, do that after you steal the end pieces off the roll (they’re always the messiest!) and shove them in your face!

We LOVE  making this homemade sushi and hope y’all do too!

Homemade Sushi!

TASTY TOPPINGS:

  • chia seeds
  • sesame seeds
  • thin slices of fish
  • shrimp or crab salad
  • sliced almonds
  • crushed pecans
  • spicy baked seafood
  • sliced mango
  • chopped green onion
  • seaweed salad
  • and my favorite topping… avocado!

Want to learn how to wrap your sushi rolls with fresh avocado? (click for tutorial) It’s actually pretty easy!

Spicy Mayo Recipe

HOMEMADE SUSHI SAUCES

We can’t have homemade sushi without some not-so-secret sauces!

SPICY MAYO:

  1. 1 TBSP homemade or store bought mayo
  2. 1/2 TBSP sriracha chili sauce

Adjust to your ideal heat level from mild to unreasonably spicy! Substitute with vegan mayo or plain greek yogurt if needed.

EEL SAUCE:

  1. 1/4 cup mirin (Japanese white wine)
  2. 1/4 cup low sodium soy sauce
  3. 2 tablespoons sugar

Heat in a sauce pot over medium heat, whisking constantly to thicken. (approx. 10 min)

SOY SAUCE:

Opt for low-sodium when possible; gluten-fee versions available.

PONZU SAUCE:

Ponzu is a citrusy soy sauce with lemon or lime added. May be purchased or easily imitated by adding fresh juice or zest to your favorie soy sauce.

 SRIRACHA CHILI SAUCE:

Give your tastebuds a run for their money with straight-up Sriracha. May be added to soy sauce, served on the side, or served straight up on your sushi!

Add a little, or a lot!

Sriracha ALL THE THINGS!

WHY ARE YOU STILL READING THIS?  GO MAKE SOME HOMEMADE SUSHI!

Here’s your printable cheat sheet:

An easy-to-follow homemade sushi tutorial with lots of tips, tricks, and photos to help you roll like a pro along with sushi roll and sauce recipes galore!
5 FROM 13 VOTES

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Homemade Sushi: Tips, Tricks, and Toppings!

The post itself has all the details and photos you will need to whip up delicious sushi bar style sushi… at home! This printable guide can be used as a quick reference when you’re in full on sushi mode in your kitchen! Hope it helps! xo

COURSE MAIN DISH
CUISINE JAPANESE
KEYWORD HOMEMADE SUSHI
PREP TIME 20 MINUTES
COOK TIME 20 MINUTES
TOTAL TIME 40 MINUTES
SERVINGS 2 SUSHI ROLLS
AUTHOR JENN LAUGHLIN

Ingredients

SUSHI-MAKING STAPLES:

  • sushi rice
  • bamboo sushi mat
  • plastic wrap (cling/saran wrap)
  • nori seaweed sheets
  • low-sodium soy sauce
  • toasted sesame seeds
  • Sriracha
  • wasabi + pickled ginger

STELLAR SUSHI INGREDIENTS – CHOOSE YOUR FAVORITE FILLINGS

  • cucumber
  • avocado
  • asparagus
  • jalapenos
  • green onion
  • carrots
  • sprouts
  • bell peppers
  • pineapple
  • mango
  • apple
  • pear
  • tempura [cooked] shrimp
  • imitation crabmeat [cooked]
  • raw sashimi grade salmon
  • smoked salmon
  • raw sashimi grade tuna
  • and the list goes on and on!

TASTY TOPPINGS

  • sesame seeds
  • thin slices of fish
  • shrimp or crab salad
  • seaweed salad
  • sliced almonds
  • sprouts
  • thinly sliced avocado
  • volcano topping

Instructions

    1. STEP ONE: Make your sushi rice on the stove top or using a rice cooker. Quinoa works excellent too!
    2. STEP TWO: Season the rice with seasoned rice vinegar or a combination of plain rice vinegar, sugar, and salt. Pour over your rice, fluff with a fork, taste, and adjust as desired. Remove rice from heat, fluff into a bowl and set aside.
    3. STEP THREE: While the rice cooks/cools, prep your veggies! Slice into matchsticks and set aside. Once the rice is done you’ll be ready to roll!
    4. STEP FOUR: To avoid messy clean-up and scrubbing, wrap your bamboo mat in plastic wrap. Lay a sheet of nori on top and grab your rice!
    5. STEP FIVE: Use a spoon to spread a thin layer of rice on the seaweed sheet.
    6. STEP SIX: Place your toppings in the center, very close to one another and practically in a little veggie dogpile.
    7. For rice on the inside, line your veggies/seafood on top of the rice.
    8. For rice on the outside, flip the sheet of nori so the rice touches the plastic wrap and then add your vegetables to the seaweed-only side.
    9. STEP SEVEN: roll, squeeze, repeat: This one’s hard to explain… but it’s easy to do! The first roll will bind the ingredients into the center. Roll approx 1/4 of the mat and gently squeeze (so it sticks) and unfold the bamboo mat. Repeat the process until you’ve rolled the sheet of rice, seaweed, and veggies into a spiral. Give it one last squeeze to seal the deal.
    10. STEP EIGHT: Slice into bite-sized discs with a freshly sharpened chef’s knife. If you’re topping your sushi with sashimi or avocado, first tightly wrap the roll in plastic wrap prior to slicing. This will keep everything neat and pretty an avoid the horrific act of flinging avocado slices all over the kitchen. Though if that sounds like fun to you, fling away! I’ll stick with the saran wrap!
    11. Next pile on all your favorite toppings and set up a few sauces for dunking.
  1. Enjoy!

:: PIN IT FOR LATER ::

Be creative! there are endless combinations of ingredients, toppings, and sauces to choose from!

If you get a chance to try this homemade sushi tutorial, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!

 

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AVOCADO + JALAPENO OVER SUSHI RICE

April 3, 2020/in Peppers, Recipes /by Sales
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AVOCADO + JALAPENO OVER SUSHI RICE // The Kitchy Kitchen

Simple pleasures, right? Growing up in LA, sushi, next to tacos and perhaps, to a lesser extent, the French Dip, is our culinary mascot. The best sushi is scattered across Little Tokyo, Sawtelle, and the valley, with a lot of mediocre rolls in between. Everyone focusses on the fish when it comes to what makes perfect sushi, which is understandable, but the rice is also a major component to the success of the dish. Cold rice, under seasoned rice, refrigerated rice are all sins in the sushi chef’s kitchen. Perfect sushi rice should be slightly warm, pleasantly sticky – but never gummy, and seasoned with balance. I love sushi rice so much, as a kid, I would order it by the bowl full, covered with soy sauce and sesame seeds.

It’s still my go-to comfort food if I’m feeling under the weather, and today I’m adding a bit of chirashi flare, sans the sashimi (chirashi is sashimi over sushi rice). I added avocado and jalapeño, which are very LA, indeed, and finished it with some sesame seeds. It’s so delicious, and consistently a favorite for its simplicity. Enjoy!

AVOCADO + JALAPENO OVER SUSHI RICE // The Kitchy Kitchen
AVOCADO + JALAPENO OVER SUSHI RICE // The Kitchy Kitchen
AVOCADO + JALAPENO OVER SUSHI RICE // The Kitchy Kitchen

2 tablespoons rice wine vinegar

1 tablespoons cup sugar

1 tablespoons sake or mirin (a Japanese rice wine)

1 cups short grain/sushi rice, rinsed until water runs clear

1/2 tablespoons kosher salt

avocado, cubed

jalapeño, thinly sliced

sesame seeds

Heat vinegar, sugar, and sake or mirin in a saucepan just to dissolve and combine. Allow to cool to room temperature.

Cook rice according to rice cooker directions. Transfer to large mixing bowl and pour the su (vinegar mixture) over the rice, gently folding to incorporate, letting the rice stand for 10 minutes.  Fold again.

Rice should be shiny, not mushy and have a slightly tart/sweet taste. Cover with a warm, wet towel and keep warm.

Scoop rice into a bowl and top with avocado, jalapeño and sesame seeds.

https://www.thekitchykitchen.com/?recipes=/avocado-sushi-rice-jalapeno/

 

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STRAWBERRY JALAPEÑO SALSA

April 1, 2020/in Peppers, Recipes /by Sales

The View from Great Island

STRAWBERRY JALAPEÑO SALSA

Posted on May 26, 2013

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Strawberry Jalapeño Salsa ~ juicy strawberries tossed with lime, cilantro and finely minced red onion, with the added kick of jalapeño.  Serve this healthy salsa with fish, tacos, chicken, steak, or just scoop it up with chips for the ultimate spring and summer appetizer!

Strawberry Jalapeno Salsa in a black bowl with limes and cilantro

If you got a barbecue or potluck to go to this is going to be your best friend.  It’s distinctive and I bet no one’s had it before.  It’s sweet, tangy, and spicy ~ it’s got it all going on.  Strawberries are at their peak right now, so go for it.

Strawberry Jalapeno Salsa in a large serving bowl

More yummy recipes from tvfgi!

A great salsa has the power to transform a ho-hum meal into something really special.  I like to think outside the box as often as I can and come up with combinations I don’t see at the supermarket.  It really does seem, with a few exceptions (hello bananas) that most fruits make amazing salsas.  It shouldn’t surprise you because, technically, even the tomato is a fruit.

So far some of my favorites have been Pineapple Salsa,  Apricot Salsa  and Cantaloupe Salsa, but Mango and Citrus salsas will always be my favorite favorites.   If you love salsa as much as I do, try some of these others, and then come up with some of your own!

Strawberry Jalapeno Salsa in a mason jar

There’s no need to get persnickety about precise measurements with this strawberry jalapeno salsa because, really, you can just chop, drop, and taste as you go.  These are just rough guidelines to help get you started.

Tips for making strawberry jalapeño salsa ~

  • Remember, your salsa will only be as good as your strawberries ~ use red ripe berries and your results will be incredible.
  • Don’t make this much more than an hour or so before serving.  Like all salsas, it will wilt and the fruit will get a little mushy.  An hour is the optimal amount of time for the flavors to meld and the juices to start flowing.  Longer than that and the salsa will slowly start to lose its fresh appearance.
  • If you plan to serve your salsa with chips, make sure to chop your berries fairly small.

Reader Rave ~

“I suck at coming up with my own recipes, but I am a champ at following them. We had a salsa contest at work and I decided to try making this. It is SO GOOD! I wanted it to be more salsa-y, so I threw everything into the Ninja and blended it up. IT WON!  ~ Steph


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3.08 from 52 votes

Strawberry Jalapeño Salsa

Juicy strawberries tossed with lime, cilantro and finely minced red onion, with the added kick of jalapeño.  You can use it on fish, tacos, chicken, meats, or just scoop it up with chips.  It’s the perfect spring and summer appetizer!
CourseAppetizer
CuisineAmerican
Prep Time10 minutes

Ingredients

  • 15-20 strawberries hulled and chopped into a very small, even dice
  • 1/3 medium red onion finely minced
  • handful of cilantro well rinsed, dried, and finely chopped
  • 1 Jalapeño pepper finely minced, seeds and all. (leave the seeds out for less heat)
  • juice of 1 lime
  • fresh cracked black pepper

Instructions

  • Mix everything in a bowl. Taste the salsa and adjust any of the ingredients to your taste.
  • Chill until ready to serve.

 

Don’t forget to pin this amazing strawberry jalapeño salsa!

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April 1, 2020/in Peppers, Recipes /by Sales

The View from Great Island

SKINNY MICROWAVE JALAPEÑO POTATO CHIPS

Posted on May 15, 2016

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Skinny microwave jalapeño potato chips might just be the perfect healthy snack — crispy, low fat, and low calorie, with just enough heat to make it interesting…

Skinny Microwave Jalapeño Chips in a white paper bag

Microwave potato chips are now officially a series here at tvfgi, with this fiery Jalapeño version coming in at #2.  My regular microwave chips were so awesome I felt like I needed to run the idea past you again.  This is for all you Jalapeño lovers out there.

Skinny Microwave Jalapeno Potato Chips in a green bowlPotato chips are my ‘thing’.  I can’t really have them around the house because I’m not satisfied until each and every bag is empty.  Not a good thing.  And I’m so tempted by all the interesting flavors that are out there now, the other day they had  a whole WALL of Kettle Chip flavors at my supermarket.  That’s where this little idea really helps a girl out.  Compared to store bought they have way less fat, and all the ingredients are natural — potatoes, olive oil, salt, and Jalapeño powder.  And they’re super cost effective — we all know those supermarket bags are 90% air — a single potato makes stacks and stacks of these chips!

Skinny Microwave Jalapeno Potato Chips in a bowl

I’m also officially addicted to Amazon Prime…how else could I get a little packet of powdered Jalapeño delivered to my door, for free, on a Sunday??  The thing with flavoring chips is that you need to do it with dry herbs and spices, anything moist will make them soggy, which is obvious but I thought I’d mention it because that poses a problem if you want to flavor your chips with something that you don’t normally find in your spice aisle.  Luckily it turns out they powder just about everything — asparagus?  Kelp?  Broccoli?  Yup, they’ve got it.

 

Skinny Microwave Jalapeno Potato Chips are instant healthy snack gratification~ theviewfromgreatisland.com

Skinny Microwave Jalapeño Potato Chips

Ingredients

  • 1 russet potato
  • olive oil for brushing
  • 2 tsp Jalapeño powder less if you don’t want them so spicy
  • 4 tsp sea salt

Instructions

  • Scrub but don’t peel your potato. Set a mandoline slicer on the 1/8 inch setting and slice a couple of test slices of potato. They should be thin, flexible, and translucent.
  • Toss the salt and jalapeno powder together.
  • Lay a sheet of parchment paper on the carousel plate in your microwave. If your microwave doesn’t have a plate, then use a dinner plate, but be aware that your cooking time may vary because the plate itself will absorb some of the microwave’s energy.
  • Lightly brush both sides of the potato slices with olive oil. Lay them out in a single layer on the parchment paper and microwave for about 3/12 to 4 minutes, just until they turn golden and crisp. Check the first batch often until you find the right timing for your microwave.
  • Working in batches, put some of the salt mixture into a paper bag and add some of the chips, then shake gently to coat. Repeat with remaining chips.

notes:

  • I made my original chips with and without oil, but in this case a light coating of oil is what allows the flavorings to stick to the chips, so you’ll need it.  But be sure to coat them LIGHTLY — too much oil will allow too much of the jalapeno salt stick to them, and they’ll be pretty intense, not to mention salty.
  • I bought my Jalapeño powder on Amazon, here.  It’s pretty spicy, so use it to taste.
  • I also ordered vinegar powder while I was at it…
https://texastitos.com/wp-content/uploads/2015/04/titos_logo.png 85 134 Sales http://texastitos.com/wp-content/uploads/2015/04/titos_logo.png Sales2020-04-01 20:43:302020-04-01 20:46:56SKINNY MICROWAVE JALAPEÑO POTATO CHIPS

JALAPEÑO CHEESECAKE 

March 31, 2020/in Peppers, Recipes /by Sales

JALAPEÑO CHEESECAKE

Jalapeño CheesecakeLyndsay Burginger

JALAPEÑO CHEESECAKE

 

Prep Time: 30 minutes | Cook Time: 60 minutes

INGREDIENTS

  • For the Crust
  • 35 ritz crackers
  • 1 cup shredded cheddar cheese
  • 4 slices bacon, cooked and crumbled
  • 3 T melted butter
  • For the Filling
  • 3 8-oz packages cream cheese, softened
  • 7 jalapeños, deseeded and chopped finely
  • 1/2 cup sugar
  • 3 eggs
  • 1/4 cup sour cream
  • For the Topping
  • 1 cup sour cream
  • 2 Tbsp lemon juice
  • 2 Tbsp sugar
  • 6 bacon, cooked and crumbled

INSTRUCTIONS

For the Crust

Preheat your oven to 350ºF. In a food processor add the ritz crackers and pulse until the crackers are in small crumbs. Add in the cheese, bacon and melted butter and pulse until crumbs are moist.

Press the crumbs into a 9-inch springform pan, using a measuring cup to press into a uniform bottom and up the sides. Bake 10 minutes and let cool.

For the Filling

Using a hand mixer or your KitchenAid, whip the cream cheese with a paddle attachment until light and fluffy. Add in the sour cream and mix until combined. Add eggs one at a time, mixing well between each addition. Fold in jalapeños.

Pour the mixture into the crust and smooth. Bake from 1 hour.

For the Topping

While the cheesecake bakes, stir together the sour cream, lemon and sugar. Once the cheesecake has baked an hour, remove from oven and pour the topping onto the cheesecake. Let bake 10-15 minutes more.

Once the time is up and cheesecake is slightly set, turn off the oven and crack the oven door open. Let the cheesecake cool for about two hours in the oven.

Jalapeno-Cheesecake

Remove the cheesecake from the oven and place in the fridge to chill overnight. Before serving top with chopped bacon and serve.

NOTES

Use gloves when cutting up jalapeños to prevent accidentally touching your eyes or face.

You can also prepare the cheesecake filling in a food processor.

PERFECT PAIRING

Serve this cheesecake alongside some Perfect Guacamole to make it a party.

https://texastitos.com/wp-content/uploads/2015/04/titos_logo.png 85 134 Sales http://texastitos.com/wp-content/uploads/2015/04/titos_logo.png Sales2020-03-31 19:11:562020-03-31 19:11:56JALAPEÑO CHEESECAKE 

Dill Pickle Pizza Anyone?

March 31, 2020/in Pickle, Recipes /by Sales

The Internet Remained Calm About This Dill Pickle Pizza. Just Kidding.

Honestly, it sounds great.

image
BY SARAH RENSE

SEP 24, 2018

image

FACEBOOK

The Internet is mad at a pizza. The pizza in question is a dill pickle pie from Rhino’s Pizzeria in upstate New York. The crust is covered in homemade garlic sauce instead of marinara, there’s a layer of mozzarella cheese, and it’s topped off with a heaping helping of dill-seasoned pickle slices. And Pizza snobs can bite their tongues about superior New York slices and Chicago-style deep dish: According to Food Insider, which posted the now-viral video, the pizzeria sells about 30 dill pickle pizzas a day. Sounds like a winner.

Food Insider

✔@InsiderFood

This pizza is covered with pickles 👀

Embedded video

387

5:30 AM – Sep 20, 2018
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199 people are talking about this

But here we are, still getting mad.

Gigi ☾ ♒︎@Gbodonn

So y’all will eat this but not pineapples on pizza…. ok den https://twitter.com/InsiderFood/status/1042722537799602177 …

Food Insider

✔@InsiderFood

This pizza is covered with pickles 👀

Embedded video

78

9:58 AM – Sep 20, 2018
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30 people are talking about this

Honestly, dill pickle pizza sounds fucking delicious. Even better is the optional ranch dipping side. As all good Americans know, ranch dressing is best used for dunking pizza crust. And if you feel like giving this trend a go at home, our friends at Delish have a recipe for bacon pickle pizza.

Let this be a reminder that all pizza is good pizza, even Hawaiian pizza.

SARAH RENSESarah Rense is the Associate Lifestyle Editor at Esquire, where she covers tech, food, drink, home, and more. 
https://texastitos.com/wp-content/uploads/2015/04/titos_logo.png 85 134 Sales http://texastitos.com/wp-content/uploads/2015/04/titos_logo.png Sales2020-03-31 18:44:422020-03-31 18:44:42Dill Pickle Pizza Anyone?
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