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.
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.
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.
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!
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.
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.
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.
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.
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.
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
★★★★★
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
Preheat oven to 375 degrees.
Stuff each jalapeno half with approximately 1 ounce of cream cheese. Bake stuffed jalapenos on cookie sheet for 25-30 minutes. Remove from oven.
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.
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.
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.
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.
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!
This recipe is adapted from one found at Food and Wine’s website.
Course:Snack
Servings: 4people
Author: cookwcharacter
Ingredients
1tbspsea salt
1 1/2tspdried dill
1/2tspcoriander
3/4tspgarlic powder
1/2tsplight mustard seeds
1/2tsponion powder
1tspdill seed
1/2tspcitric acid
Instructions
Mix all spices together in a bowl, or put all spices into a spice grinder and pulse to a powder.
Sprinkle over popcorn sprayed lightly with cooking spray or tossed with butter. If using microwave popcorn, just open bag, close, and shake.
Enjoy!
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https://texastitos.com/wp-content/uploads/2015/04/titos_logo.png85134Saleshttp://texastitos.com/wp-content/uploads/2015/04/titos_logo.pngSales2020-04-22 21:26:282020-04-22 21:26:28Dill Pickle Popcorn for Movie Night!
A quick and easy snack or appetizer, these salty, savory, creamy bites of salami, herbed goat cheese and dill pickle are a big crowd pleaser.
I am a huge fan of party snacks. When given the choice of a dessert table or an appetizer spread, I will always choose savory over sweet. Speaking of sweet… today I am so thrilled to be participating in a SURPRISE virtual baby shower for my beautiful friend Lauren of Keep it Sweet Desserts.
Lauren is expecting her first baby and I’m so excited that she’s having A BOY! I know I’m a little biased but I think boys are the best.
Lauren and I had the chance to meet face to face this past summer when I was visiting NYC for a couple days. We had so much fun walking, talking and eating out way through Chelsea Market.
Since I knew Lauren’s friends would be baking tons of fabulous desserts for our virtual baby shower, I decided to make a savory appetizer to balance out the sugar. Pickles in a Blanket are such a fun and EASY party appetizer that is perfect as we head into the holidays and the busy entertaining time of year.
Of course, pregnant women love pickles in all forms but who doesn’t? Salty, crunchy and low calorie, these bites are delicious with a cocktail but frankly they make a somewhat healthy, high protein, low carb and gluten free snack any day of the year. Win Win.
Happy Baby Shower Lauren!! I can’t wait for your little one to make his debut into the world!
Pickles in a Blanket Appetizer Recipe
A fun and easy appetizer for any party, your guests will love these salty, savory, creamy bites of salami, herbed goat cheese and dill pickle.
4ouncesBoursin cheese(I used garlic and fine herbs)
Instructions
To assemble, stack the salami slices and cut in half to create 24 half moons. Lay each half moon slice of salami out on a flat work surface or cutting board.
Using a butter knife, spread a small amount (1/2 teaspoon) of the cheese on each salami half starting in the center, middle.
Place a piece of pickle in the center of the salami on top of the cheese and tightly roll into a cone shape. Pierce with a toothpick to keep in place and arrange on a platter to serve.
Chef’s Notes:
There’s no right or wrong way to roll the salami – it will taste delicious no matter how it looks but I found the cone shapes to work well for presentation.
Serving Size is 4 pieces
https://texastitos.com/wp-content/uploads/2015/04/titos_logo.png85134Saleshttp://texastitos.com/wp-content/uploads/2015/04/titos_logo.pngSales2020-04-22 19:08:132020-04-22 21:07:09PICKLES IN A BLANKET
If you love pigs in a blanket for a party appetizer, just wait until you try PICKLES in a blanket. Filled with bacon, cheese, and a dill spear, these will be devoured in minutes.
Have you made these yet? Let us know how it went in the comments below!
YIELDS:16
PREP TIME:0 HOURS 15 MINS
TOTAL TIME:0 HOURS 45 MINS
INGREDIENTS
4 oz. cream cheese, softened
1 c. shredded cheddar
6 slices bacon, cooked and crumbled
1 tsp. garlic powder
Kosher salt
Freshly ground black pepper
1 tube crescent rolls
8 pickle spears, halved crosswise
Egg wash, for brushing
DIRECTIONS
Preheat oven to 350º. In a medium bowl, combine cream cheese with cheddar, cooked bacon, and garlic powder. Season with salt and pepper and mix until fully combined.
Unroll crescent rolls and cut each triangle in half lengthwise. Spread mixture on each triangle, then top with a pickle. Roll up.
Brush with egg wash and bake until golden, 12 to 15 minutes.
CHELSEA LUPKIN
LINDSAY FUNSTONDeputy EditorLindsay Funston is a food editor who has more than 10 years experience tasting everything from pickles to bloody marys, writing about food trends, and creating easy recipes.
https://texastitos.com/wp-content/uploads/2015/04/titos_logo.png85134Saleshttp://texastitos.com/wp-content/uploads/2015/04/titos_logo.pngSales2020-04-22 18:58:112020-04-22 19:00:29Pickles in a blanket!
Any dill pickle lover is going to fall head over heels for this Dill Pickle Cheese Ball! It’s the perfect appetizer recipe for any party and will remind guests of those yummy dill pickle ham rollups, but this is easier to make!
NOTE: This recipe was updated in 2020 to include new text and new images. The recipe was written with more clarity but it still has the same ingredients as before.
This past week has been beyond crazy! I ended up in the dentist’s office twice I think. My nine-year-old was playing king of the hill on an icy hill at the school. Apparently he was pushed off the hill and ended up breaking his front tooth in half. His permanent front tooth that he’s going to need for the rest of his life! Ya, that one!
Maybe I was most sad about it because he has the absolutely most adorable buck teeth in the world! After it happened, he even told me he just wanted his buck teeth back!
You know how doctors’ offices are right? They provide you an opportunity to look at every magazine you don’t subscribe to and scroll through all the social media channels you really don’t want to waste time on.
I must admit our dentist is awesome, but there is plenty of time to read magazines. The little wait turned out to be a good thing this time because that’s when I found a recipe for Dill Pickle Cheeseball! I knew I needed it in my life!
Tips for making the BEST Dill Pickle Cheese Ball.
TIP #1: The recipe I found at the dentist’s office had dill pickles listed in the ingredients, which totally makes sense since this is a dill pickle recipe! I knew I didn’t want to fuss with chopping pickles so this recipe uses a jar of pickle relish.
TIP #2: Pickle relish has extra liquid in it, so be sure to drain the liquid off. I put it in a colander and let it sit for a few minutes.
TIP #3: Be sure to use room temperature cream cheese. Want to know the best way to get the cream cheese to room temperature? Pull it out of the fridge about minutes before you want to use it. Or, it can be defrosted in the microwave for about 30 seconds.
How to make Dill Pickle Cheeseball.
It seriously takes about 5 minutes to throw this recipe together! And honestly, I think it took less time than that for our family to devour it!
Here are the steps.
Mix cream cheese, dill pickle relish, onion powder, and Worcestershire together. You can stop right here and serve it just like it is as a dill pickle dip if you’d like! Yum!
Wrap cream cheese mixture in a piece of plastic wrap and shape into a ball. This easiest way to shape cheese balls.
Refrigerate for about 10-15 minutes.
Remove from plastic wrap and sprinkle with chopped dill weed, or roll the cheeseball in dill weed.
Set on a plate and serve, or cover with plastic wrap until you’re ready to serve it.
What to serve with a Dill Pickle Cheese Ball?
This recipe really is a winner whenever you’re asked to bring finger foods for a party. It’s fun because there are lots of options for serving with it.
Butter crackers like Ritz, other crackers are good too
Serve it with carrots or celery sticks if you want to keep it low carb, or gluten free
Spread on a tortilla and wrapped up like those yummy dill pickle pinwheels or rollups from the fifties too!
Soften it in the microwave and spread it on a hamburger bun
Although I wouldn’t freeze this recipe it keeps for over a week in the fridge.
Fun variations for dill pickle cream cheese appetizers.
There fun ways to switch this recipe up to customize the flavors.
Cooked and crumbled bacon can be added
Chipped beef can be added
Chopped ham can be added
Pepper Jack cheese makes it a bit spicy
Use cheddar cheese for a classic flavor
Monterey Jack cheese is yummy
Add dill weed to amp up the pickle flavor
Use chopped pickles for bigger chunks of pickle
I’m leaving an image from the first draft of this post, just in case you were looking specifically remembering this cheese ball recipe! It’s the same recipe with new images!
Grab the recipe!
My sister and I used to eat dill pickles every single day for lunch. So I guess you could say I’ve been a lover for a long time!
This cheese ball has always been a winning snack, appetizer, or party food with me! I’ve pretty much checked out all the dill pickle snack and recipe ideas and this one is at the top of my list! I just know you’re going to love it too!
Oh and be sure to sign up for my newsletter! You’ll get a sneak peek at what’s happening on the farm and get my new recipes!
Dill Pickle Cheeseball (Easy Appetizer)
Dill Pickle Cheese Ball is just right for the pickle lovers in your life! It’s easy to make and always a huge hit at parties, tailgating, for a snack, or any other time!
I am a fan of spicy hot chili peppers and I always have a jar of pickled jalapeno peppers in my fridge so when I heard about candied jalapenos I just had to try making them! Candied jalapenos are pretty much just pickled jalapenos that are sweetened with sugar. Whoa! Spicy and tangy jalapenos that are also sweet? Yum! Candied jalapenos are nice and easy to make; you just need to slice up a bunch of jalapeno chili peppers and simmer them in a combination of vinegar and sugar which adds the tanginess from the vinegar and the sweetness from the sugar to the jalapenos. That’s it! With just a few minutes of effort you have a nice sized batch of candied jalapenos and I can really see why they are called candied jalapenos because they are so good that I just devour them, like popping candy! These candied jalapenos can of course be used in things like sandwiches, salads, on pizzas, etc. in addition to just eating them straight out of the jar!
Sweet, tangy and spicy candied jalapenos, aka cowboy candy.
ingredients
3 pounds jalapeno peppers, sliced into 1/8-1/4 inch slices
6 cloves garlic, thinly sliced
2 cups cider vinegar
3 cups granulated sugar
2 teaspoons coriander seeds
1 teaspoon celery seed
directions
Bring the everything to a boil, reduce the heat and simmer for 5 minutes.
Note: Store in a sealed container in the fridge for up to 3 months. Option: Use proper canning procedures to store at room temperature for longer periods of time.
Jalapeno Cheddar Grits served with poached eggs are perfect for a lazy Sunday brunch. Grits are the epitome of comfort food and these have been spiced with a hint of jalapeños, garlic, and cheddar cheese. Just like a fancy brunch place but ridiculously easy to do on your own at home!
What is your Sunday routine like?
Am I totally killing your vibe by talking about Sunday on a Friday afternoon? Okay, change of topic.
Let’s talk breakfast. Oh you like that better, do ya? And more in particularly fancy brunchy food that’s usually served at nice brunch places that’ll cost you a pretty penny. Still. What do you get? Are you a total sucker for comfort food like me?
I kid you not I have the most indecisive mind when it comes to ordering breakfast. I’m that wife that asks the husband what he’s ordering before I figure out what I want. You know because, that’s totally wasting an option. I could just munch off the hubbies plate and get something completely different too! The truth is I can’t stick to one side. I need something savory and something sweet. My husband is an all savory kind of guy when it comes to breakfast. I mean, the man hasn’t met a chocolate muffin he didn’t like. Just don’t expect him to eat it at 10am. Also, something about no sweet stuff with his coffee.
I’m the complete opposite. Give me a stack of pancakes and a hot cup of coffee and i’m in hog heaven.
Have you ever tried grits before?
They are totally a norm here in the south. Would you believe my Chicagoan self hadn’t tried grits until my trip to Louisiana this past November. Yeah. I’ve totally been missing out. Because grits are amazing. Especially grits that have shrimp sitting atop of them all covered in some wicked good creamy cajun sauce. Holy wow. I need these again in my life.
So after months of craving those grits from Louisiana, I decided to make my own version. I wanted something with jalapenos and cheddar cheese. You know comfort food to the max. To my surprise grits are super easy to make. I’ll be honest I was a little scared on how they would pull together. And It went through without a single hitch. We’re not talking quick 5-minute grits. I’m talking about the real deal. Stone ground grits that will take a full 30 minutes to prepare. 30 minutes of your life that are so worth it.
My jalapeno cheddar grits have simple ingredients. We’re using a couple tablespoons of chopped shallots. If you don’t have any on hand, don’t fret. Just replace it with a bit of chopped red or white onions. A couple cloves of garlic, 1/2 a jalapeno, and bit of butter, a little water, milk ,and cheddar cheese. Other than the grits, these are all pantry ingredients.
Before making these jalapeno cheddar grits, I had never poached an egg before. To be honest, it was actually on bucketlist of culinary skills to perfect. After losing half a dozen eggs to the cause, I was able to perfect it. I tried the mason jar lid trick and though others had success with it, it was a total fail for me. So I went back to the basics.
Here’s a video that will help you if you want to learn to poach eggs. I poached the eggs one at a time as i’m definitely not brave enough to have a few going at once! You can poached them for 5 minutes if you like your eggs a little less runny, but that’s totally up to you. Also, you don’t have to serve poached eggs with these jalapeno cheddar grits, you can serve them with fried eggs too or whatever else you like.
Have a great weekend!
Jalapeno Cheddar Grits with Poached Eggs
Author: Little Spice Jar
Serves: serves 3
Jalapeno Cheddar Grits served with poached eggs are perfect for a lazy Sunday brunch. Grits are the epitome of comfort food and these have been spiced with a hint of jalapeños, garlic, and cheddar cheese. Just like a fancy brunch place but ridiculously easy to do on your own at home!
Ingredients
2 tablespoons shallots, chopped
2 cloves garlic, minced
1/2 jalapeno, minced
2 tablespoons butter
2 3/4 cups water
1 teaspoon salt
1 cup grits (not quick cooking)
1 cup milk
4 ounces freshly grated sharp cheddar
poached eggs (here is a [url href=”https://www.youtube.com/watch?v=pAWduxoCgVk” target=”_blank”]video[/url] on how to)
Instructions
Heat the butter on medium high heat in a 2 1/2 – 3 quart saucepan. When the butter melts add the onions and garlic and allow to saute for 2 minutes. Add the jalapeno peppers and allow to cook for 30 seconds. Add the water and the salt and bring to a boil. Add the grits and allow them to come back to a boil before lowering the heat to the lowest setting. Allow to cook covered for 15-20 minutes stirring frequently so the grits do not stick to the bottom of the saucepan. Most of the water should be absorbed without the grits being completely dried out.
Add the milk and continue to cook stirring for 10 minutes. Once once most of the liquid has been absorbed, add the cheddar cheese and stir to combined. Keep in mind the grits will thicken as they cool. So do NOT over cook. Serve warm with poached or fried eggs.
