recipes
1. Spicy Jalapeno Poppers:
Ingredients:
- 16 Trappey's Sliced Jalapeno Peppers
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 cup all-purpose flour
- 2 eggs, beaten
Instructions:
1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the cream cheese, cheddar cheese, garlic powder, and paprika.
3. Stuff each jalapeno slice with a spoonful of the cream cheese mixture.
4. In three separate bowls, place the flour, beaten eggs, and breadcrumbs.
5. Dip each stuffed jalapeno in the flour, then the beaten eggs, and finally coat it with breadcrumbs.
6. Place the coated jalapeno poppers on the prepared baking sheet and bake for 15-20 minutes, until the coating is golden brown and crispy.
7. Serve hot and enjoy as an appetizer or snack.
2. Spicy Jalapeno Mac and Cheese:
Ingredients:
- 8 oz elbow macaroni
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1/2 cup Trappey's Sliced Jalapeno Peppers, drained and chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions:
1. Cook the macaroni according to package instructions and drain.
2. In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute.
3. Gradually whisk in the milk and cook until the mixture thickens, stirring constantly.
4. Remove the saucepan from heat and stir in the shredded cheese until melted and smooth.
5. Fold in the chopped jalapeno peppers, salt, and black pepper.
6. Add the cooked macaroni to the cheese sauce and toss until evenly coated.
7. Serve hot and enjoy a spicy twist on classic mac and cheese.
3. Jalapeno Popcorn:
Ingredients:
- 1/2 cup popcorn kernels
- 3 tbsp vegetable oil
- 3 tbsp melted butter
- 1/4 cup grated Parmesan cheese
- 2 tsp Trappey's Sliced Jalapeno Peppers, drained and chopped
- Salt, to taste
Instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the popcorn kernels and cover with a lid.
2. Shake the pot occasionally to prevent burning until the popping stops.
3. Drizzle the melted butter over the popcorn and toss to coat evenly.
4. Sprinkle the grated Parmesan cheese, chopped jalapeno peppers, and salt over the popcorn. Toss to combine.
5. Serve immediately and enjoy a spicy twist on traditional popcorn.
4. Spicy Jalapeno Hummus:
Ingredients:
- 1 can chickpeas, drained and rinsed
- 1/4 cup tahini
- 3 tbsp fresh lemon juice
- 2 cloves garlic
- 2 tbsp olive oil
- 1/4 cup Trappey's Sliced Jalapeno Peppers, drained
- Salt, to taste
Instructions:
1. In a food processor, combine the chickpeas, tahini, lemon juice, garlic, olive oil, and jalapeno peppers.
2. Process until smooth, scraping down the sides as needed.
3. Season with salt to taste and pulse a few more times to combine.
4. Transfer the jalapeno hummus to a serving bowl and refrigerate for at least 30 minutes before serving.
5. Serve with pita bread, chips, or fresh vegetables for a spicy and flavorful dip.
5. Jalapeno Pizza:
Ingredients:
- 1 pre-made pizza dough
- 1/2 cup marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup Trappey's Sliced Jalapeno Peppers, drained
- 1/4 cup sliced black olives
- 1/4 cup sliced red onions
- Fresh basil leaves, for garnish
Instructions:
1. Preheat the oven to the temperature recommended on the pizza dough package.
2. Roll out the pizza dough on a floured surface to your desired thickness.
3. Place the rolled dough on a greased pizza pan or baking sheet.
4. Spread the marinara sauce evenly over the dough, leaving a small border for the crust.
5. Sprinkle the shredded mozzarella cheese over the sauce.
6. Top the pizza with jalapeno peppers, black olives, and red onions.
7. Bake in the preheated oven according to the dough package instructions, usually around 15-20 minutes or until the crust is golden brown and the cheese is melted.
8. Remove from the oven, let it cool slightly, garnish with fresh basil, and serve.
6. Tangy Jalapeno Slaw:
Ingredients:
- 4 cups shredded green cabbage
- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp sugar
- 1/4 cup Trappey's Sliced Jalapeno Peppers, drained and chopped
- Salt and pepper, to taste
Instructions:
1. In a large bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until well combined.
2. Add the shredded cabbage and chopped jalapeno peppers to the bowl.
3. Toss everything together until the cabbage is evenly coated with the dressing.
4. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
5. Serve as a refreshing and spicy side dish with grilled meats or sandwiches.
7. Jalapeno Ranch Dressing:
Ingredients:
- 1 cup mayonnaise
- 1/2 cup buttermilk
- 1/4 cup sour cream
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh cilantro
- 1 clove garlic, minced
- 2 tbsp Trappey's Sliced Jalapeno Peppers, drained and chopped
- Salt and pepper, to taste
Instructions:
1. In a mixing bowl, whisk together the mayonnaise, buttermilk, sour cream, dill, cilantro, garlic, jalapeno peppers, salt, and pepper until well combined.
2. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
3. Give it a taste and adjust the seasonings according to your preference.
4. Serve as a zesty and spicy dressing for salads, nachos, or as a dip for vegetables.
8. Spicy Jalapeno Cornbread:
Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 2 large eggs
- 1/2 cup Trappey's Sliced Jalapeno Peppers, drained and chopped
- 1 cup shredded cheddar cheese
Instructions:
1. Preheat the oven to 400°F (200°C) and grease a 9-inch square baking dish or cast-iron skillet.
2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the buttermilk, vegetable oil, and eggs.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the chopped jalapeno peppers and shredded cheddar cheese.
6. Pour the batter into the prepared baking dish or skillet and smooth the top.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
8. Allow the cornbread to cool slightly before cutting into squares or wedges. Serve warm as a spicy side with chili or barbecue.