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That Chick’s Cheese… It’s Gouda Good

April 7, 2021/in Uncategorized /by ChrisS

Originating from a family recipe, That Chick’s Cheese is a premium pimento cheese spread made with Gouda, a bland of three other cheeses, gluten free and only contains a natural preservative.

That Chick’s Cheese is a versatile pimento cheese enjoyed on sandwiches, biscuits, eggs, burgers, hot dogs, crackers, fruit, potatoes, quesadillas, celery, jalapenos, pickles and much more.  Replace the ice cream atop apple pie with That Chick’s Cheese or use it when baking tomato pie.  Stir in bacon, olives, jalapenos, pickles or other choices for additional flavor.  It’s great used as appetizers, entrees, desserts, or snacks.

That Chick’s Cheese Quesadilla

 

https://texastitos.com/wp-content/uploads/2015/04/titos_logo.png 85 134 ChrisS http://texastitos.com/wp-content/uploads/2015/04/titos_logo.png ChrisS2021-04-07 21:54:522021-04-07 21:54:52That Chick's Cheese... It's Gouda Good

FRESH CORN AND JALAPENO GRIDDLE CAKES

May 11, 2020/in Uncategorized /by Sales

FRESH CORN AND JALAPENO GRIDDLE CAKES

MAY 30, 2013 BY ERICA

Fresh Corn and Jalapeno Griddle Cakes

Memorial Day has passed, and that means it’s (unofficially) summer!

If I had any white pants, I would wear them to celebrate. But I don’t – and the days in Utah that are both a) between Memorial Day and Labor Day and b) cool enough to wear pants are few, if they exist at all – so I’ll settle for eating fresh corn instead. Does that sound like a good plan?

Fresh Corn and Jalapeno Griddle Cakes

I thought so, too.

Ears of corn are 3 for $1 at my grocery store right now, so I’m trying to take advantage. I hope they’re plentiful where you are, as well! If not, some defrosted frozen corn would serve as a good substitute here.

Fresh Corn and Jalapeno Griddle Cakes

I’m calling these “griddle cakes” because I’m not sure what else to call them. They are stuffed with fresh corn, jalapenos, green onions, and cheddar, and then grilled to a crunchy golden perfection. They’re too chunky and have too high of an egg-to-flour ratio to really be called pancakes, although I do think they’d make an excellent brunch dish. “Griddle cakes” sounds more rustic and savory to me, which these certainly are, so that’s what we’re calling them! And if you own a griddle to cook them on, well, that’s a bonus.

Fresh Corn and Jalapeno Griddle Cakes

These little cakes are very low-maintenance, and I can imagine eating them at really any time of day. Make that at every time of day. And deliver some to me right now, please.

But seriously, we ate them at 4 pm, which is not a mealtime, and then ended up calling them dinner when we weren’t hungry later. (Oh, except we wanted dessert, which is why we had to say we’d already had dinner.) They would also be great for brunch or lunch, or you could even make them half the size and serve them as an appetizer.

Fresh Corn and Jalapeno Griddle Cakes

I liked mine topped with a scoop of Greek yogurt and salsa verde. That’s just an option, of course, but I would recommend not topping them with something too spicy or over-the-top. The cakes themselves are super tasty, but the fresh flavors kind of get lost if you use too pungent a salsa or topping, in my experience.

Also, how pretty are the Trader Joe’s salsa jars? I used one in my breakfast burrito pictures, too 🙂 I wish I could say this post were sponsored by Trader Joe’s (hint hint, TJ’s!), but that’s not the case – I just like the way their salsa looks. And also tastes. This salsa verde pairs perfectly with anything cheesy! Yum. Highly recommend.

Fresh Corn and Jalapeno Griddle Cakes

OK, I think that’s all the news that’s fit to print about these little cakes. Enjoy!

Fresh Corn and Jalapeno Griddle Cakes

5.0 from 2 reviews
FRESH CORN AND JALAPENO GRIDDLE CAKES

PRINT
HANDS-ON TIME
10 mins
COOK TIME
15 mins
TOTAL TIME
25 mins
These fresh-tasting griddle cakes are stuffed with corn, jalapenos, green onions, and cheddar, and then grilled to a crunchy golden perfection. Topped with Greek yogurt and salsa, they make a great brunch dish or hot appetizer.
Author: Erica
Yields: 10-12 small pancakes
INGREDIENTS
For the griddle cakes:
  • 2 cups fresh or frozen and defrosted yellow corn (about 3 ears of corn)
  • 1 jalapeno, finely chopped
  • 2/3 cup thinly sliced green onions (about 5)
  • 4 eggs
  • 1/2 cup shredded cheddar cheese
  • 2 Tbsp olive oil plus extra for cooking
  • 1/2 cup flour
  • 1/2 cup yellow cornmeal
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
For serving:
  • Greek yogurt or sour cream
  • salsa verde
  • additional green onions
INSTRUCTIONS
  1. Pulse 1 cup of the corn kernels in food processor until roughly chopped, just a few seconds. Add to a large bowl along with the rest of the corn kernels, jalapeno, green onions, eggs, cheddar, and olive oil. Stir to combine.
  2. In a separate bowl, combine the dry ingredients. Add to the corn mixture and stir gently to combine.
  3. Heat a non-stick pan or griddle over medium-high heat. Add a small amount of olive oil to coat. Scoop the corn batter, 1/4 cup at a time, onto the griddle. It should be somewhat thick, but you should not need to flatten or spread it. Cook until golden brown, about 2 minutes on each side.
  4. Serve with Greek yogurt or sour cream, salsa verde, and additional green onions.
NOTES
Adapted from Sunset magazine via MyRecipes.
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KETO HOT DOGS! with Jalapenos!!

May 11, 2020/in Uncategorized /by Sales

KETO HOT DOGS! BEST LOW CARB KETO JALAPENO POPPER CHEESE WRAPPED HOT DOG IDEA – QUICK & EASY KETOGENIC DIET RECIPE – COMPLETELY KETO FRIENDLY

Keto Hot Dogs! BEST Low Carb Keto Jalapeno Popper Cheese Wrapped Hot Dog Idea – Quick & Easy Ketogenic Diet Recipe – Completely Keto Friendly

Keto Hot Dogs! BEST Low Carb Keto Jalapeno Popper Cheese Wrapped Hot Dog Idea – Quick & Easy Ketogenic Diet Recipe – Completely Keto Friendly

Keto Hot Dogs! BEST Low Carb Keto Jalapeno Popper Cheese Wrapped Hot Dog Idea – Quick & Easy Ketogenic Diet Recipe – Completely Keto Friendly

Boil, grill or saute your hot dogs for several minutes to heat them well and cook them through.

Place each hot dog on a wooden skewer once cooled a bit.

Place a non-stick or well greased skillet over medium heat, and lay two slices of cheddar cheese down in the center of it.

 

 

Let the cheddar cheese melt completely until it begins to resemble a piece of lace. If you do not let the cheese melt completely before attempting to wrap it around the hot dog, it will simply slide right off.

 

 

Once the cheddar cheese is mostly melted, place a tablespoon of monterey jack cheese and a small sprinkling of jalapeno peppers down the center of it. Allow the cheese to bubble and melt for about 30 seconds longer.

 

Beginning at one end, place the hot dog on the edge of the cheese, and use a spatula with one hand to help wrap the cheese around the hot dog as you spin it on the skewer with the other hand. Hold for a few seconds to let it cool slightly, and then place it on a rack to finish cooling.

 

Repeat steps 3-6 with the remaining hot dogs.

 

Keto Hot Dogs! BEST Low Carb Keto Jalapeno Popper Cheese Wrapped Hot Dog Idea – Quick & Easy Ketogenic Diet Recipe – Completely Keto Friendly

Enjoy

Keto Hot Dogs! BEST Low Carb Keto Jalapeno Popper Cheese Wrapped Hot Dog Idea – Quick & Easy Ketogenic Diet Recipe – Completely Keto Friendly

Please remember to SHARE on Facebook and PIN IT📌
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Print

KETO JALAPENO POPPER CHEESE WRAPPED HOT DOGS

Ingredients

  • 5 Hot dogs (Be sure to watch the carb count on the ones you choose)
  • 10 Slices of cheddar cheese
  • 5 tbsp Monterey Jack shredded cheese
  • 1 Large jalapeno pepper finely chopped
  • Wooden skewers

Instructions

  1. Boil, grill or saute your hot dogs for several minutes to heat them well and cook them through.
  2. Place each hot dog on a wooden skewer once cooled a bit.
  3. Place a non-stick or well greased skillet over medium heat, and lay two slices of cheddar cheese down in the center of it.
  4. Let the cheddar cheese melt completely until it begins to resemble a piece of lace. If you do not let the cheese melt completely before attempting to wrap it around the hot dog, it will simply slide right off.
  5. Once the cheddar cheese is mostly melted, place a tablespoon of monterey jack cheese and a small sprinkling of jalapeno peppers down the center of it.
  6. Allow the cheese to bubble and melt for about 30 seconds longer.
  7. Beginning at one end, place the hot dog on the edge of the cheese, and use a spatula with one hand to help wrap the cheese around the hot dog as you spin it on the skewer with the other hand. Hold for a few seconds to let it cool slightly, and then place it on a rack to finish cooling.
  8. Repeat steps 3-6 with the remaining hot dogs.

Recipe Notes
Prep Time: 5 minutes
Cook Time: 5-10 minutes
Servings: 5
Net Carbs: 4 net carbs per serving

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Keto Hot Dogs! BEST Low Carb Keto Jalapeno Popper Cheese Wrapped Hot Dog Idea – Quick & Easy Ketogenic Diet Recipe – Completely Keto Friendly

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JALAPENO CHEDDAR MEATLOAF RECIPE

April 3, 2020/in Uncategorized /by Sales

JALAPENO CHEDDAR MEATLOAF RECIPE

Posted by Shelby Law Ruttan | Nov 11, 2018 | Beef Recipes, Main Dish | 2  |     

Jalapeno Cheddar Meatloaf Recipe
 Keto Buckeyes

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Jalapeno Cheddar Meatloaf Recipe takes a basic old-fashioned comfort food recipe and adds the slight heat of jalapenos with a touch of sweet. To accent, it is topped with some chopped cilantro, making the perfect final touch. I made this recipe to fit my favorite sweet/heat flavor profile and I’m extremely happy with the results!

Cheddar Jalapeno Meatloaf

Something about fall makes people want comfort food. Maybe it has something to do with the cooler air and the need for warmth. Whatever it is, I fall into the category and I started craving meatloaf.

This time, I wanted to do something a little different than the norm for us. I wanted cheese and jalapeno in something, so, adding those ingredients to this Meatloaf was a no-brainer for me! I used only one jalapeno for this recipe, but I feel for me, I could have used two. I personally could not taste the jalapeno the way I wanted to.

Cheddar Jalapeno Meatloaf

When making meatloaf, the recipe itself is pretty basic. It’s what you decide to add to that basic recipe that makes it a little more special. Grumpy loves Dill Pickle Meatloaf. I love it also, but I also love my jalapeno and cheddar. So, this time, my recipe was to please me in particular!

Cheddar Jalapeno Meatloaf Recipe

WHAT IS A BASIC MEATLOAF RECIPE?

A basic meatloaf recipe will have ground beef, eggs, breadcrumbs of some type, and seasoning. Some people will add a liquid like milk, but I don’t see a real need to do that. My mom would add tomato sauce to the meatloaf mixture itself. I prefer my meatloaf topped with a brown sugar, ketchup, and mustard topping and leave the tomato sauce out of the loaf.

Cheddar Jalapeno Meatloaf

TIPS FOR MAKING THE BEST CHEDDAR JALAPENO MEATLOAF RECIPE!

  1. First and foremost always use the best beef you can buy. For me, that is Certified Angus Beef ® brand. I like to use 80/20 ground chuck, however, if you want less fat ratio that would be fine also.
  2. Use regular breadcrumbs. I take a couple slices of a hearty homestyle bread and break it up into small pieces. Usually, those two slices will equal 2 cups.
  3. Know your heat factor. If you like a lot of heat, definitely add more than 1 jalapeno. If you just like a little flavor of the jalapeno, then don’t go more than the one. Don’t really like jalapeno? Use green bell pepper, or leave the pepper out entirely and have a cheesy meatloaf!
  4. Use freshly grated cheese. You know, cheese you’ve grated yourself. None of that pre-shredded stuff. Just grab a brick, pull out the cheese grater, and have a go at it. It’s only one more dish to wash, and really, what is one more dish?!

Cheddar Jalapeno Meatloaf

While the jalapeno wasn’t super prominent the day I made this, the day after, I could certainly get the flavor. Just no heat. Grumpy was not disappointed in it either, other than the initial disappointment of finding out it was not the Dill Pickle Meatloaf recipe he loves so much! We never did make sandwiches with the leftovers this time as it made a few meals for us instead.

GLAZING YOUR MEATLOAF RECIPE.

I also want to not here for those of you who glaze your meatloaf. I grew up with my mom just spreading a little ketchup on top before baking and topping with a couple of bay leaves. While that was good, I found that I really love it to have a little more flavor. If you’re not into adding sugar or mustard to your glaze, then by all means, just use ketchup! I love the flavor the 3 ingredients add to the meatloaf. It makes it so addicting!

Cheddar Jalapeno Meatloaf

MAKE SURE YOU PIN AND SHARE THE RECIPE FOR JALAPENO CHEDDAR MEATLOAF RECIPE!

Jalapeno Cheddar Meatloaf Recipe

WHEN IS THE BEST TIME TO SLICE YOUR MEATLOAF?

Usually, when we are ready for dinner, we are too anxious to let anything cool down much. We are just too hungry by that point in time. However, that said, you really should let this set at least 10-15 minutes before slicing into it. You will have firmer slices and it will also be cool enough to drain any fat from the pan before cutting into it. Now, go ahead, print this out below, and let me know how you enjoyed this recipe also!

Cheddar Jalapeno Meatloaf Recipe

YIELD:8 SERVINGS

CHEDDAR JALAPENO MEATLOAF RECIPE

prep time: 20 MINUTES
cook time: 1 HOUR 20 MINUTES
total time: 1 HOUR 40 MINUTES

Cheddar Jalapeno Meatloaf Recipe has the slight heat of jalapenos with a touch of sweet in the topping and accented with chopped cilantro. I made this recipe to fit my favorite sweet/heat flavor profile and I’m extremely happy with the results!

5.0 Stars (1 Reviews)

INGREDIENTS

FOR THE MEATLOAF MIXTURE

  • 1-1/2 pounds ground chuck 80/20
  • 2 eggs, beaten
  • 1/4 cup finely chopped onion
  • 2 slices hearty bread, torn into small pieces
  • 1/2 cup freshly grated mild cheddar
  • 1 jalapeno, diced (about 2 tbsp)
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1 tsp salt
  • 1/2 tsp garlic powder

FOR THE TOPPING

  • 1/4 cup ketchup
  • 2 tbsp light brown sugar
  • 1/2 tsp yellow mustard
  • Optional – Chopped Fresh Cilantro
Powered by Chicory

INSTRUCTIONS

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, combined ground chuck, eggs, onion, cheddar, jalapeno, oregano, basil, garlic, breadcrumbs, and salt. Mix lightly with hands until combined. Don’t overmix.
  3. Place meat mixture in 1-1/2 quart glass loaf pan.
  4. Combine ketchup, brown sugar, and mustard. Spread over top of meatloaf.
  5. Bake for 1 hour 10 minutes, or until internal temperature reaches 160 degrees F.
  6. Let sit for 10-15 minutes. Drain fat from loaf.
  7. Serve with chopped fresh cilantro if desired.

NOTES

Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.

RECOMMENDED PRODUCTS

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Pyrex Bakeware 1-1/2-Quart Loaf Dish, Clear
    Pyrex Bakeware 1-1/2-Quart Loaf Dish, Clear

NUTRITION INFORMATION:

YIELD:

 8

SERVING SIZE:

 1/8th recipe
Amount Per Serving: CALORIES: 289TOTAL FAT: 21gSATURATED FAT: 8gCHOLESTEROL: 114mgSODIUM: 493mgCARBOHYDRATES: 7gFIBER: 0gSUGAR: 6gPROTEIN: 18g

Nutrition information is provided as a courtesy but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.
© Shelby
CUISINE: American / CATEGORY: Main Dish
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 Sales2020-04-03 16:38:032020-04-03 16:38:03JALAPENO CHEDDAR MEATLOAF RECIPE

Just say, “JalapeNO!”

March 17, 2020/in Uncategorized /by Sales

UH professor creates app to stop you from touching your face

UH News » Community · Videos » UH professor creates app…
  • March 16, 2020
  • Kelli Trifonovitch

Just say, “JalapeNO!”

University of Hawaiʻi at Mānoa Professor Kim Binsted has created an app to stop you from touching your face amid the COVID-19 pandemic. The JalapeNO! app works for the Fitbit Ionic. The device will vibrate anytime your hand comes near your face.

“I hope it will be a fun way for people to practice good discipline when it comes to hygiene and face touching,” Binsted said.

Jalapeno app on Fitbit

She is currently teaching a class on Design for Mobile Devices in the information and computer sciences department, but designed JalapeNO! as a personal project. According to Binsted, on average, office workers touch their faces 23 times per hour.

Binsted said, “What we often do is we brainstorm around a problem and think about how could mobile devices help with that problem?”

JalapeNO! for Fitbit Ionic is currently available for $0.99 at jalapenoapp.com. Next up, Binsted is developing a version of JalapeNO! for the Apple Watch.

If her name sounds familiar, it may be because she is the principal investigator leading the Hawaiʻi Space Exploration Analog and Simulation (HI-SEAS) project. That research program, funded by NASA, operated five long-duration planetary surface missions on the Mars-like flank of Mauna Loa to investigate crew composition and cohesion.

Related Posts:

  • HI-SEAS receives NASA grant to complete research
  • HI-SEAS Mission VII recruiting crew
  • HI-SEAS Mission VI is the most international crew in…
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 Sales2020-03-17 19:58:302020-03-17 19:58:30Just say, “JalapeNO!”

Pickles in a Blanket

January 28, 2020/in Uncategorized /by Sales

Pickles in a Blanket

by Ginger | All Recipes, Appetizer, Easy Recipes, Gluten free, Popular Recipes, Pork

Pickles in a blanket. Mini dill pickles wrapped with cream cheese and salami.

Or should I call them “Pickles in a Pig Blanket”?  Ha!  Anyhoo, this post marks the end of a very long hiatus from blogging. I have had a very busy couple months. Things are winding down a little. It’s so wonderful to have a week off from the hustle and bustle of school activities. I am going to try to post a few recipes this week. It would have been great if I could have posted these earlier, some of the recipes are great holiday treats and dishes that would help fill your Thanksgiving table nicely. This recipe is something I saw featured on a local news program. The morning show was hosting an appetizer recipe contest, and of all the wonderful recipes submitted, these were the winner. They deserved their award for many reasons: tasty, easy, creative, cute, kid-friendly. This is a perfect last minute hors d’oeuvre as well. I’m sure there are many of you out there who have been invited to a Thanksgiving feast and do not want to arrive empty handed. Simply pick up three ingredients at the supermarket, and you will arrive at the party with a snack that everyone will love. Be sure to make a lot!

Select mini dill pickles that are relatively small,
or more importantly, thin.↓

pickles in a blanket 3Spread cream cheese on slices of salami, top with a pickle,↓
roll and secure with a toothpick.

pickles in a blanket 2

Pickles in a Blanket
A simple, delicious hors d’oevre of mini dill pickles wrapped in cream cheese and salami.
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Ingredients
  1. 24 slices salami
  2. 1/2 cup (or so) cream cheese
  3. 24 mini dill pickles
Directions
  1. Spread about 1 teaspoon of cream cheese on each slice of salami.
  2. Top each with a dill pickle.
  3. Roll and secure with a toothpick.
  4. Serve cold.
By Ginger
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 Sales2020-01-28 19:58:322020-01-28 19:58:32Pickles in a Blanket
January 28, 2020/in Uncategorized /by Sales

JALAPEÑO POPPER FOOTBALL CHEESE BALL

  • 36 COMMENTS
Jump to Recipe

This Jalapeño Popper Football Cheese Ball is sure to make a touchdown at your next game day party!

Jalapeño Popper Football Cheese Ball

I couldn’t resist making another FOODball for college football season, they’re just so fun!

:: PIN IT FOR LATER ::

Lucky for me my garden went on another jalapeño rampage this Summer. I had enough to pickle an entire mason jar’s worth, stock the freezer, and magically had enough over for several new jalapeño-flecked recipes. TOUCHDOWN!

Since I’m about to fridge pickle a second jar of homegrown jalapeños (love this method) I was jonesin’ for some jalapeño popper action.

Game day wouldn’t be the same without some totally crave-worthy cheesy appetizer faceplantage, right? RIGHT!

Instead of going the traditional route (or even the untraditional route) I opted to get my jalapeño popper fix in cheeseball form. The result was a quick and easy appetizer that I’m crazy in love with. In fact I’m pretty sure this is going to make an appearance at our upcoming game night too. Board games and cheese balls FTW!

Jalapeño Popper Football Cheese Ball

Of course we could have gone globular here, but festively shaping our cheese ball into a football is the ultimate way to appease the touchdown gods! My team was counting on me.

Football Cheese Ball to the rescue! Let’s do this!

Jalapeño Popper Football Cheese Ball

JALAPEÑO POPPER FOOTBALL CHEESE BALL

We’re crazy in love with this game day favorite.

Jalapeño Popper Football Cheese Ball
5 FROM 9 VOTES

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Jalapeño Popper Football Cheese Ball

This Jalapeño Popper Football Cheese Ball is sure to make a touchdown at your next game day party!

COURSE APPETIZER
CUISINE AMERICAN
KEYWORD JALAPEÑO POPPER FOOTBALL CHEESE BALL
PREP TIME 15 MINUTES
COOK TIME 2 MINUTES
TOTAL TIME 17 MINUTES
SERVINGS 30 SERVINGS
AUTHOR JENN LAUGHLIN – PEAS AND CRAYONS

Ingredients

  • 16 oz cream cheese softened
  • 8 oz grated/shredded sharp cheddar cheese
  • 1/4-1/3 cup chopped green onion divided
  • 1/2 cup diced pickled jalapeños extra as desired
  • 1/2 tsp garlic powder
  • pinch of salt
  • 3 slices of bacon
  • 1/3 cup panko breadcrumbs
  • 2-3 TBSP fresh parsley
  • 2-3 fresh jalapeños (approx. 1/4 cup finely chopped)
  • 1 slice mozzarella or white cheddar cheese

Instructions

    1. In a medium bowl, combine softened cream cheese, cheddar, pickled jalapeño, garlic powder, salt and around 2-3 TBSP chopped green onion.
    2. Using a hand mixer or a fork and some elbow grease (my method of choice), mix well.
    3. Use a silicone spatula to scoop out the cheese mixture and shape into a ball with your hands.
    4. Place on a sheet of parchment paper or a cutting board and flatten the top of the ball, pinching and shaping it into a football. You’ll want to press down on the middle and sort of pinch the sides while you press it into an edible football. I promise it’s super duper easy, relive those play dough days and have fun with it!
    5. If cheese ball is too soft, cover with plastic and pop it in the fridge for 15-60 min. Mine was still firm yet soft enough to coat with toppings after 15 minutes so I went with it.
    6. While your cheese ball chills, chop the bacon into pieces and cook until crispy in a hot pan or skillet.
    7. Remove bacon from pan and wipe clean, leaving a teeny bit of the bacon grease behind. Add your panko and lightly toast it, stirring frequently for about a minute or two until golden.
    8. Remove the seeds, veins, and stem from your jalapeño and finely chop/mince.
    9. Sprinkle/cover your cheese ball with panko, the remaining green onion, parsley, fresh jalapeño, and bacon and press firmly into the cheeseball to coat.
    10. For the laces, snag a slice of mozzarella cheese (or any cheese really!) and use a sharp knife to cut it into thin slices. Cut one long slice for the center of the football and smaller slices for the laces. Place the long slice horizontally along the center of the football, then arrange the small slices horizontally on top. Again, super simple and you can basically use any cheese you’d like, if needed!
    11. Add all your favorite dippers from the list above and dig in!
    12. Leftovers taste deeeeeelicious spread on pretty much everything in sight the following day, especially buttery whole grain ritz crackers!
  1. Enjoy!

Recipe Notes

Need to soften your cream cheese in a hurry? Microwave for 30 seconds on high.

As written, this cheese ball is pretty mild, medium at most. For a spicier appetizer, feel free to up the jalapeño content and even employ a little hot sauce or red pepper flakes into the cheese mixture. Taste as you go and customize the heat to your preference.

The parsley is 100% optional if you don’t have any handy. See post below for GF and Vegetarian swaps!

Serve with assorted pretzels, veggies, apple slices, and crackers for dunking/scooping/spreading/faceplanting.

Jalapeño Popper Football Cheese Ball

MAKE AHEAD INSTRUCTIONS:

Want to prep your party eats the day before? Perfecto! Make the cheeseball (minus the toppings) and refrigerate until 15 minutes or so before you’re ready to serve it. Allow it to come to room temperature a bit (this will help the toppings stick) and then press your toppings into the football. Commence faceplant.

SO. . . HOW WAS IT?

AMAZING!!! Dare I say that I might love this jalapeño popper football cheese ball more than actual jalapeño poppers? Hoooooomygosh it’s good!

I went the mild-medium route this time around but I’m thinking of going extra bold next time (just for kicks) and amping the spice factor up with some extra jalapeño. This is partially because I know it’s going to hurt sooooo good and partially because I love yelling “FIIIIIRE!” when eating something spicy.

What’s awesome about this jalapeño flecked recipe is that you can customize it any which way you’d like! Replace the panko with this GF version or with extra herbs/jalaps to make  this recipe gloriously gluten-free and/or swap the bacon to serve it up vegetarian-style. Just whatever you do, make this right meow! Your team is counting on you.

TOUCHDOWWWWWWWWN!

If you get a chance to try this Jalapeño Popper Football Cheese Ball, let me know!

Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can touchdown dance over your tasty creation.

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Fried pickles

January 27, 2020/in Uncategorized /by Sales

Fried pickles

BY LISA FAIN

Last week, everyone was talking about fried pickles. Sure, fried pickles are good but why all the sudden interest? Well, apparently a popular TV show about New Jersey beaches (or something like that) had some of its characters eating this Southern delicacy for the very first time.

“Eating fried pickles was a life-changing experience,” said “Jersey Shore” cast member Snooki upon her introduction to said pickles.

Life changing? That’s quite a statement. Now, I enjoy a basket of fried pickles alongside a bowl of buttermilk dressing as much as the next person. But are they a revelation? Let’s take a closer look.

Fried pickles | Homesick Texan

In Texas, we are known for deep frying anything edible. Butter, Coke, bacon, ribs, turkey, lattes, cookie dough, peanut butter sandwiches—all have been dipped in batter and hot oil in the name of making delectable food. Heck, after you’ve had a serving of fried bacon, a fried pickle might even seem rather mundane.

But, fortunately, they’re not.

If you’ve never had fried pickles, you’re in for a treat. I tend to find fried food a bit heavy, yet fried pickles are a tangy, crisp treat made just a tad more decadent with the crunchy breading. The acidity of the pickle stands up well to the breading and frying unlike some foods such as vegetables, which I feel often lose their flavor and snap once they’ve been fried.

Making fried pickles is easy, as long as you’re comfortable with some popping grease and sticky hands. I’d have to say that the most difficult decision is whether to fry pickle spears or chips—one of the most hotly contested issues in the world of pickle frying. Me? I’m a pickle-chip gal myself since they take less time to fry, are less likely to get mushy and—most importantly—they’re easier to pop in your mouth.

Fried pickles | Homesick Texan

There’s also the question of breading. While I usually prefer a cornmeal dredge for fried vegetables, I find that it doesn’t work so well with dill pickles, so I go with a saltine cracker dredge instead. Of course, these are all my preferences and you may have your own as well. But the best thing about fried pickles is that you don’t have to limit yourself to just cucumber dills, even though they are the classic. Nope, you can fry up pickled okra, pickled jalapeños or any other pickle that you love. As long as they’re tangy and crisp, they’ll be wonderful.

And maybe even life changing.

Print

Fried pickles

Servings 4
Author Lisa Fain

Ingredients

  • 2 cups dill pickle chips
  • 1 cup flour
  • 1/2 teaspoon salt plus more to taste
  • 1 teaspoon black pepper plus more to taste
  • 1 egg
  • 1/2 cup buttermilk
  • 2 cups finely crushed saltines
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon dried dill weed
  • Salt to taste
  • Oil for frying
  • Buttermilk dressing

Instructions

  1. In a large plastic food-storage bag, mix together the flour, salt and black pepper. Place the pickle chips in the bag and shake until they are well coated.
  2. Mix together the eggs with the buttermilk. Place the crushed saltines on a plate and mix in the cayenne and dill weed. In batches, dip the flour-coated pickles into the eggs and then lightly dredge in the saltines. Place cracker-coated pickles on a large plate or sheet. Repeat until all the pickles are coated.
  3. In a large, heavy skillet heat 1/2 inch of oil on medium heat until it reaches 350 degrees. Cook the pickles for one minute or until golden brown, turning once. Depending on the size of your skillet will probably have to do in several batches. Drain on paper towels.
  4. Serve immediately with buttermilk dressing.

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JALAPEÑO BACON CHEESE BALL

January 15, 2020/in Uncategorized /by Sales

JALAPEÑO BACON CHEESE BALL

BYALYSSA RIVERSNOVEMBER 30, 2019Jump to Recipe
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Jalapeno Bacon Cheese Ball is a creamy, soft cream cheese ball mixed with a little spice from jalapeños and added spices rolled in crunchy bacon, chopped green onions and salty pecans. This is the perfect holiday appetizer! 

The perfect combination of spice and creaminess from this cheeseball. If you love the spice from a jalapeño try this Jalapeno Poppers Recipe with Bacon, Cheeseburger Stuffed Jalapeno Poppers or Jalapeno Popper Dip.

bacon_jalapeno_cheeseball

Jalapeno Bacon Cheese Ball

Jalapeño Bacon Cheeseball is loaded with cheese, bacon, and jalapeños.

This is always the biggest hit at any party!

I have had this secret obsession lately with jalapeños since I made this Jalapeno Cornbread.

I have always been a wuss when it comes to things that are spicy, so I have been afraid to always give anything with jalapeños a try.

Boy have I been missing out!

The cream cheese helps to cool down the jalapeños and gives it just enough of a kick to give it amazing flavor.

This is a true holiday appetizer that is prefect for your holiday parties this season!

How do you form a cheese ball?

When rolling Cheese Balls I find it easiest to transfer the mixture onto a section of Saran Wrap.

Next take and pull the corners together and twisting it to easily form a ball with minimal mess.

Then by either cutting the wrap at the base of the twist, or by simply untwisting it to transfer it to a serving dish.

What you need to make a jalapeño bacon cheese ball

This Jalapeño Bacon Cheese Ball was hands down one of the best cheese balls I have ever had!!

All of the things that I loved about that dip were packed inside and out of this cheeseball.

Cream cheese, cheddar cheese, jalapeños, all came together to make this yummy cheese ball that you won’t be able to get enough of.

Oh but lets not forget the bacon!

Everything is better with bacon and this cheese ball not only had them inside, but it is rolled in bacon!

This is the ultimate cheese ball and I know it will be a hit wherever you take it!

  • Cream cheese: softened
  • Jalapeños: seeded and finely chopped, divided
  • Cheddar cheese: shredded
  • Bacon: cooked and chopped, divided
  • Green onions: chopped
  • Seasoning salt: added seasoning
  • Garlic: minced
  • Worcestershire sauce: extra flavoring
  • Cumin: seasoning with a little earthy spice
  • Pecans: coarsely chopped

How to make jalapeño bacon cheese ball

A delicious cheeseball packed with bacon and jalapeños.

The cream cheese cools down the jalapeños combining it all into one amazing cheeseball.

  • Mix together the cheese ball: In a medium sized bowl, stir together cream cheese, half of the jalapeños, shredded cheddar cheese, half of the bacon, green onions, seasoning salt, minced garlic, Worcestershire sauce, and cumin until fully incorporated.
  • Coat the cheese ball: On a large plate combine other half of the bacon, jalapeños, and pecans. Shape the cream cheese mixture into a ball and roll it onto the plate to coat well.
  • Chill and serve: Cover with seran wrap and chill for an hour before serving. Store leftovers in the fridge for up to 3 days.

jalapeno_bacon_cheeseball

Tips on making a jalapeño bacon cheese ball

  • Leave your cream cheese on the counter to soften. This will take about one hour leaving it in its container. Once your cream cheese feels cool to the touch then wait another 20 to 30 minutes.
  • Mix in different variations of ingredients: walnuts, sliced almonds, crushed crackers or Chex mix and candied pecans or other cheese variations.
  • When shredding cheese make sure to not use pre-shredded cheese. Pre-shredded cheese does not work well to stick to things.
  • Roll your cheese ball on the counter to help form the shape. Then finish shaping it with your hands.
  • Be sure to double to recipe for a larger party or make multiple smaller cheese balls for around the table.

If you love cheese balls try these

There are so many fun ways to make a cheese ball.

We love making them and having them apart of our holiday parties.

Making a cheese ball recipe is effortless and tastes so good.

Not only is it addicting and delicious these cheese ball recipes look even better on your table.

  • Cannoli Cheeseball
  • Cheddar Bacon Pistachio Cheeseball
  • Easy Chipped Beef Cheese Ball
  • Cranberry Pecan Cheese Ball
  • Best Ever Pineapple Cheese Ball
  • Smokey Bacon Cheddar Cheese Ball
  • Bacon Ranch Cheese Ball

What goes with a jalapeño bacon cheese ball

Vegetables, crackers and bread are my go-to dipping food.

They add some sweet, salty and the perfect texture when dipping into this jalapeño bacon cheese ball.

  • Bell peppers: all colors are great and sliced.
  • Bread: Usually a harder bread that is sliced and chunked.
  • Carrots: baby carrots are perfect for this.
  • Crackers: salty crackers are best.
  • Cucumbers: sliced in chunks
  • Pita chips: buy them by the bag
  • Pretzels: go with the bigger, flatter ones that are easier to dip.

jalapeno bacon cheeseball with crackers on a plate

Storing jalapeño bacon cheese ball

  • How to store a jalapeño bacon cheese ball: this cheese ball recipe will last in an airtight container for up to one week in the refrigerator. Make sure your cream cheese ball does not get smashed in the container or roll it again when ready to serve.
  • Can you make a jalapeño bacon cheese ball ahead of time? Yes, this is a great make ahead appetizer. Prepare and make your cheeseball as instructed. Right before you add the rolled ingredients refrigerate for up to one week. When you are ready to serve, roll and add the outside ingredients on the cheese ball mixture. Serve and enjoy!
  • Can you freeze a jalapeño bacon cheese ball? Yes, you can freeze a cheese ball.  It makes it easy to plan ahead for the holidays or other occasions.  To prepare them for the freezer, make the cheese ball and wrapt them tightly in plastic and place them in a freezer safe bag.  If you are adding a coating, then add that before serving.

More Holiday Appetizers

  • Cranberry Pecan Brie Bite (4 Ingredients!)
  • Shrimp Cocktail
  • Sausage Stuffed Mushrooms
  • Raspberry Baked Brie
  • Insanely Delicious Hot Crab Dip

_MG_8391

 

Watch a video on how to make Jalapeño Bacon Cheeseball here:

JALAPEÑO BACON CHEESEBALL

PREP TIME15 MINUTES
TOTAL TIME15 MINUTES
AUTHORALYSSA RIVERS
SERVINGS12 PEOPLE
 Print  Review

Jalapeno Bacon Cheese Ball is a creamy, soft cream cheese ball mixed with a little spice from jalapeños and added spices rolled in crunchy bacon, chopped green onions and salty pecans. This is the perfect holiday appetizer! 

COURSEAppetizer, Snack
CUISINEAmerican
KEYWORDcheeseball, cheeseball recipe, how to make a cheeseball, jalapeno bacon cheeseball, jalapeno bacon cheeseball recipe

Ingredients

  • 2 (8 ounce) packages cream cheese softened
  • 3 jalapeños seeded and finely chopped, divided
  • 1 cup shredded cheddar cheese
  • 8 slices of bacon cooked and chopped, divided
  • 1/4 cup green onions chopped
  • 1 teaspoon seasoning salt
  • 1 teaspoon minced garlic
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon cumin
  • 1/2 cup pecans coarsely chopped
Instructions
    1. In a medium sized bowl, stir together cream cheese, half of the jalapeños, shredded cheddar cheese, half of the bacon, green onions, seasoning salt, minced garlic, Worcestershire sauce, and cumin until fully incorporated.
    2. On a large plate combine other half of the bacon, jalapeños, and pecans. Shape the cream cheese mixture into a ball and roll it onto the plate to coat well.
  1. Cover with seran wrap and chill for an hour before serving. Store leftovers in the fridge for up to 3 days.

Recipe Notes

Updated on November 30, 2019

Original Post on December 8, 2014

Nutrition Facts
Jalapeño Bacon Cheeseball
Amount Per Serving
Calories 131Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g20%
Cholesterol 20mg7%
Sodium 355mg15%
Potassium 74mg2%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 5g10%
Vitamin A 158IU3%
Vitamin C 5mg6%
Calcium 72mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Black-eyed peas with bacon and jalapeños

January 1, 2020/in Peppers, Recipes, Uncategorized /by Sales

Black-eyed peas with bacon and jalapeños

BY LISA FAIN
Black-eyed peas wth bacon and jalapeños | Homesick Texan

There’s a children’s book called “Old Hat New Hat” about a bear who decides he wants a new hat. He goes shopping and tries on quite a few, but whether it’s the color, the shape, or the pattern, there’s always something wrong with his choice. He is persistent, however, so he keeps at it. After much time, he at last finds the hat he seeks. Except the perfect hat for him is the one he was wearing when he arrived at the store. After all his effort, he realizes he had what he wanted all along.

Now, I can relate. The New Year is approaching and since Texans eat black-eyed peas for good fortune at this time, I’ve been trying to think of a fun dish to share. While I’m always fond of my stand-by pot of black-eyed peas, which is made with bacon and jalapeños, sometimes I want to cook up something fresh and new.

For example, in past years I’ve made: queso with black-eyed peas; black-eyed pea soup with collards and ham; smoky black-eyed pea and sausage soup; barbecue baked black-eyed peas; and migas with black-eyed peas and bacon.

Black-eyed peas wth bacon and jalapeños | Homesick Texan

Because this past year was challenging, the desire to come up with something creative—in order to improve my good fortune—was strong. So after brainstorming a bunch of ideas, I headed to the kitchen and began experimenting with different spices, herbs, meats, and vegetables.

Each pot was definitely unique, but just not right. I’d eat a bowl then go back and try something new. Since I wasn’t exactly sure what I was looking for, I’d pour more ingredients into the pot thinking it would be an improvement. It never was, but I was persistent.

Then I made a pot of black-eyed peas with red chile peppers, cinnamon, and vinegar. In theory, it was supposed to taste like chorizo but I got heavy handed with the cinnamon and it tasted, well, wrong. (In case you were wondering, cinnamon and black-eyed peas aren’t really made for each other.) So while I was thankful for the ability to be creative, I decided I’d had enough with odd combinations. It was time to return to an old friend I already knew and loved.

All my life, my family has cooked their black-eyed peas with bacon. Some like salt pork or ham hocks in their black-eyed peas, but we’ve always been bacon people. Over the years, I’ve embellished on the original by including garlic and jalapeños, and following my mom’s lead with her pinto beans, I finish it off with a splash of jalapeño pickle juice. But those additions aside, this familiar pot of black-eyed peas is my default whenever I get a craving.

The past year has been educational and I’m grateful for all that I’ve learned. Fortunately, the good memories far outweigh the bad, though some lessons were not easy—for instance, you can be certain I won’t be putting cinnamon in my black-eyed peas anytime soon! But like many things I’m glad I at least gave it a try, as making the effort helped me understand that I already had what I wanted all along.

Black-eyed peas wth bacon and jalapeños | Homesick Texan

Best wishes to all of you and may your 2016 be filled with much love, joy, and good fortune! Happy New Year!

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Black-eyed peas wth bacon and jalapeños

Servings 8
Author Lisa Fain

Ingredients

  • 8 ounces slab or thick-cut bacon, diced
  • 2 to 4 jalapeños, depending on how hot you want it, seeded, stemmed, and diced
  • 4 cloves garlic, minced
  • 1 pound dried black-eyed peas
  • 8 cups water
  • 1 tablespoon kosher salt
  • Pinch cayenne
  • 1 teaspoon jalapeño pickle juice or vinegar
  • Pickled jalapeño slices, for garnishing

Instructions

  1. In a Dutch oven or large pot, on medium-low heat cook the bacon while occasionally stirring until some of the fat is rendered and it’s just beginning to crisp, about 5 minutes.
  2. Add the jalapeños to the pot, and cook for 2 minutes or until they begin to soften. Add the garlic and cook for 30 more seconds. Add the dried black-eyed peas and stir until everything is well combined.
  3. Pour in the water and add the salt and cayenne. Turn the heat up to high and bring to a boil. Once the pot is boiling, continue to boil for 5 minutes then cover the pot, turn the heat down to low, and gently simmer for 1 and 1/2 hours.
  4. After this time, remove the lid and test the peas to see where they’re at in terms of tenderness. Continue to cook the peas uncovered until they’re your desired texture, which can take anywhere from 30 minutes to 2 hours, depending on the peas.
  5. Once the peas are tender, stir in the jalapeño pickle juice then taste and add more salt and pickle juice if desired. Serve warm garnished with pickled jalapeños.

 

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