Jalapeno Cheddar Torta Food

DUTCH-OVEN JALAPEñO CHEDDAR BREAD RECIPE BY TASTY

Steps:

• In a large bowl, combine the bread flour, 2 cups (200 g) of cheddar cheese, the chopped jalapeños, and salt. Stir well.
• In a separate large bowl, combine the warm water and yeast. Pour the flour mixture on top of the water and use a silicone spatula to stir until the dough comes together.
• With the spatula, fold the dough around the edges of the bowl toward the center, rotating the bowl each time and folding a total of 8 times. Cover with a kitchen towel and let rest in a warm place for 60 minutes, or until almost doubled in size.
• Using the spatula, fold the dough toward the center again 8 more times. Cover with the towel and let rest for 30 minutes.
• Add the Dutch oven and lid to the oven, and preheat to 450˚F (230˚C) for 30 minutes.
• Lightly flour a clean work surface and your hands. Carefully peel the dough out of the bowl and onto the floured surface. Flip over and carefully brush away excess flour. Fold the edges of the dough towards the center 8 times, then flip over the dough and transfer to a piece of parchment paper.
• Brush the top of the dough with the olive oil, so the cheese will stick. Sprinkle the remaining ½ cup (50 g) of cheese on top. Use a sharp knife to score the bread with an "X", which will allow steam to escape. Arrange the jalapeño rings on top of the cheese.
• Carefully remove the Dutch oven from the oven and use the parchment to lift the bread into the pot. Cover with the lid and bake for 30 minutes, then remove the lid and bake for 20 more minutes, until the bread is golden brown.
• Carefully slide the bread out of the pot and onto a wire rack. Remove the parchment paper and let the bread cool for at least 1 hour before slicing.
• Slice the bread and serve as desired.
• Enjoy!

JALAPENO AND CHEDDAR CORNBREAD

Steps:

• Preheat the oven to 400 degrees F. In a 10-inch cast-iron skillet over medium-low heat, melt 1 tablespoon butter. If using an 8-inch-square baking dish instead, simply grease the bottom of the dish with some of the butter and place the remainder in the bottom of the dish. Set the skillet or dish aside.
• Sift the flour blend, cornmeal, sugar, baking powder, salt and baking soda together into a large bowl.
• In a small bowl, mix the buttermilk and eggs together well. Fold the wet ingredients into the dry ingredients to thoroughly mix.
• Fold in the cheese, creamed corn, green onions and chiles and stir until well combined.
• Pour the mixture into the prepared skillet or baking dish and dab a bit more butter on top. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown. Leave to cool in the pan or dish a few minutes before slicing and serving while warm.

JALAPENO-CHEDDAR JOHNNY CAKES

Steps:

• Combine the dry ingredients in a stainless steel bowl. Combine the liquid ingredients in a separate bowl using a whisk. Pour the liquid ingredients into the dry ingredients and whisk together. Allow to rest for 30 minutes before cooking.
• When ready to cook stir in the jalapeno and cheddar cheese. Cook on a lightly oiled griddle or low sided pan. When the first side has cooked to a golden brown, flip and cook second side. Serve immediately.

JALAPENO CHEDDAR CORNBREAD

Steps:

• Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
• Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
• Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

JALAPENO CHEDDAR CRACKERS

Steps:

• Place the flour, kosher salt and baking powder in a food processor fitted with the steel blade and pulse to mix. Add the butter and pulse until the mixture resembles coarse meal. Add the Cheddar, jalapeno and chipotle chili powder and pulse again. With the food processor running, add the ice water all at once. Continue pulsing until the mixture begins to form a ball. Dump the dough onto a floured board and roll it into a 14-inch log. Wrap in plastic, and refrigerate for at least 1 hour.
• When ready to bake, preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
• Cut the dough in 3/8-inch-thick slices. Place the crackers on the prepared sheet pan, brush with the egg wash and sprinkle with the fleur de sel. Bake for 12 to 15 minutes, until golden brown. Serve slightly warm or at room temperature.

JALAPENO-CHEDDAR ROLLS

Steps:

• Melt 1 tablespoon butter in a medium skillet over medium heat. Add the jalapeno and 1/4 teaspoon coarse salt, and cook, stirring, until just tender, 4 to 5 minutes. Transfer to a plate to cool to room temperature.
• Sprinkle yeast and 1 1/2 teaspoons sugar over warm water in a small bowl, and whisk to combine. Let stand until foamy, about 5 minutes.
• In bowl of standing mixer fitted with a dough hook, whisk together 3 1/4 cups flour and remaining 1 tablespoon sugar and 1 1/2 teaspoons coarse salt. With mixer on low speed, add yeast mixture, warm milk, and egg. Increase speed to medium and mix until dough comes together, scraping down sides of bowl as necessary. If dough does not come together, add more flour, 1 tablespoon at a time and up to 1/4 cup.
• Continue kneading dough on medium speed for 10 minutes. Knead in 4 tablespoons butter until incorporated and dough is smooth, 5 to 8 minutes. (Dough may come apart before coming back together.) Add cooled jalapeno, and knead until just combined.
• Meanwhile, butter a large bowl. Turn dough onto a lightly floured work surface and shape into a ball. Transfer dough to the prepared bowl, turning dough to coat. Cover lightly with plastic wrap coated with cooking spray and let stand at room temperature until doubled in bulk, 45 to 60 minutes. Place dough, topside down, on a lightly floured work surface to deflate. Shape into a ball and return to same bowl, repeating the covering and rising process until again doubled in bulk, 45 to 60 minutes.
• Meanwhile, butter two 6-cup jumbo muffin tins. Place dough, topside down, on a lightly floured work surface to deflate. Pat dough into a 7-inch square. Fold bottom edge two thirds of the way up, and fold again so that the top edge meets the bottom edge as you would a business letter. Cut the dough in half crosswise with a bench scraper.
• On a lightly floured surface, roll out half of the dough to a 7-by-13-inch rectangle, arranging long side parallel to edge of work surface. Using an offset spatula, spread 2 tablespoons butter evenly on top. Sprinkle with half of the cheese and press to adhere.
• Cut dough into 6 lengthwise strips. Stack three strips on top of each other, cheese side up, for two stacks. Cut stacks crosswise into thirds. Transfer each stack to prepared cups, cut edges up and shaping to fit.
• Cover tins with plastic wrap coated with cooking spray. Let stand in a warm place until dough just reaches the edge of the muffin cups, and when gently pressed with a fingertip, an indentation should remain, 45 to 60 minutes.
• Preheat oven to 425 degrees (or 400 degrees for a convection oven) with rack positioned in center. Remove plastic wrap and transfer tins to oven. Bake until golden brown and an instant-read thermometer registers 190 degrees when inserted in center of a roll, about 15 minutes; if browning too quickly, tent with foil.
• Transfer to wire rack to cool slightly; turn out rolls. Brush tops with butter, sprinkle with flaky salt, if using, and let cool slightly more.

WHITE CHEDDAR AND JALAPENO POLENTA

Steps:

• Bring stock to boil in large pot over high heat.
• Whisk in polenta in a steady stream and decrease heat to medium.
• Cook, stirring with a wooden spoon, constantly until mixture begins to thicken, approximately 10 minutes or till thickened.
• Add cheese and peppers. Cook 2 minutes.
• Stir in butter and salt and pepper to taste.
• Remove from heat and adjust consistency by thinning with more stock if needed.

CHEESE AND JALAPENO FOCACCIA BREAD

Steps:

• In a bowl mix together 1 cup of flour, sugar salt and yeast.
• Heat 2 T of oil and water until warm.
• Beat in egg.
• Add to flour mixture and mix until moistened.
• Beat for 3 more minutes.
• Stir in 1 and ¾ cups of flour a little at a time until dough pulls away from the sides of the bowl.
• Place dough on a floured surface and knead in remaining flour.
• Place in bowl and cover for 8 minutes.
• Remove dough and place on greased cookie sheet.
• Cover with greased plastic wrap and two tea towels.
• Let rise for 35 minutes.
• Remove plastic wrap and poke holes in one-inch intervals with a knife.
• Pour 4 T of oil on top, and sprinkle rosemary, cheese and jalapeno's across the top as well.
• Bake at 400 degrees for 25 minutes or until golden.

PORK & CHEDDAR TORTA

Steps:

• Pan-fry pork chops until nicely browned.
• Simmer them, covered, with 1/2 cup water or broth until chops are done and tender, about 10 minutes more.
• While hot, slice pork thinly and place in a plastic zipper bag with the sliced chiles and lime juice.
• Refrigerate until cooled.
• To assemble torta: scoop out a little bread from inside of rolls so they're hollowed slightly.
• Spread the bottom half with refried beans; spread the top with mayo, crema or sour cream.
• Stack sandwich with the lime-marinated pork and chiles, plus tomato slices, lettuce, onions, cilantro, and cheddar cheese.
• Sprinkle liberally with black pepper.

JALAPENO-CHEDDAR TORTA

Steps:

• Combine sour cream and chiles.
• Mix beans and 1/4 cup sour cream mixture until blended; spread onto bottom halves of bolillos. Cover with remaining ingredients.
• Spread top halves of bolillos with remaining sour cream mixture; place over sandwiches.