Smoky Jalapeño Peppers Food

10 JALAPEñO RECIPES: PICKLED JALAPEñOS & MORE!

Steps:

• Wash a wide-mouth pint mason jar and and its lid in hot soapy water. Then rinse and let air dry.
• Thinly slice the jalapeño peppers. Fill the jar with the slices.
• Peel the garlic cloves, leaving them whole. In a small saucepan, combine the garlic, vinegar, water, sugar, kosher salt, peppercorns and bay leaf. Bring to a boil, stirring occasionally to dissolve the sugar and salt (this will take only a few minutes).
• Once boiling, pour the brine into the jar (including the bay leaf). Tap the jar on the counter to release any air bubbles. Discard any remaining brine, or top off the jar with extra water if any peppers are exposed at the top.
• Screw on the lid tightly and allow to cool to room temperature (about 1 hour). Eat immediately, or refrigerate until serving. Keeps up to 1 month refrigerated.

SMOKY JALAPENOS

Steps:

• Cut a lengthwise slit in each pepper; remove seeds and membranes. Spread a teaspoonful of cream cheese into each pepper; stuff each with a sausage. , Cut bacon strips in half widthwise; cook in a microwave or skillet until partially cooked. Wrap a bacon piece around each pepper; secure with a toothpick., Place in an ungreased 13x9-in. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until peppers are tender.

SMOKY FOUR-PEPPER SALSA

Steps:

• Preheat an outdoor grill for medium heat.
• Rub tomatoes with oil and grill for 10 minutes, turn. Place poblano, Anaheim, jalapeno chiles, and the green pepper on the grill. Grill 5 to 7 minutes per side, being careful not to let them burn. The skins should blister and brown. Remove tomatoes to a separate bowl. Place the chiles and pepper in an airtight container to let them steam while they cool so they're easier to peel.
• Peel tomatoes and drain excess liquid. Peel and seed peppers.
• Place the tomatoes, chiles, green pepper, cilantro, vinegar, onion, garlic, and salt in the container of a food processor. Pulse 4 or 5 times. Add liquid smoke and more jalapenos if desired. Pulse until salsa is as chunky or smooth as you like.

SMOKY JALAPENO POPPERS

Steps:

• Put on your food prep gloves. Slice each jalapeno open lengthwise using a paring knife, then make a small crosswise cut at the stem end to form a T.
• Insert your (gloved!) fingertip through the top of the opening and gently wiggle the core loose, then remove. Rinse under cold water to remove any additional seeds. Pat dry gently with a paper or clean towel and set aside. Repeat with the remaining peppers.
• Combine the Cheddar, Asiago, cream cheese and smoked hot sauce in a large bowl until smooth and well blended.
• Gently nudge the cheese filling into each pepper with a spoon. To close the peppers, gently squeeze each one until it resembles its original shape. Don't worry if the peppers tear a bit, just squeeze them shut.
• Sift together the breadcrumbs, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl.
• Lightly beat the eggs in a second shallow bowl.
• One at a time, hold the peppers by the stems and dip them in the beaten eggs, letting the excess drip off, and roll in the breadcrumbs; dip in the eggs again and reroll in breadcrumbs. Set on a plate to dry slightly.
• In the meantime, heat 2 1/2 inches of the oil in a Dutch oven or heavy-bottomed cast-iron skillet until a deep-fry thermometer registers 325 degrees F. Add three or four of the jalapeno poppers, making sure not to crowd your pan, and fry in batches until golden and crisp, about 5 minutes. Keep an eye on the temperature of the oil and adjust the heat as necessary so it stays steady.
• Remove with a slotted spoon and drain on a paper towel-lined plate; season with salt. Repeat with the remaining poppers and serve immediately.

SMOKY BACON-WRAPPED JALAPEñO POPPERS

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil.
• Add the cream cheese, smoked Gouda, Cheddar, chives, lime zest, lime juice, salt and pepper to a medium bowl. Mix thoroughly until evenly combined.
• Divide the cream cheese mixture between the jalapeño halves, pressing to fill all the way to the top edge.
• Wrap a piece of bacon around each stuffed jalapeño so the ends of the bacon lie underneath. Place the wrapped jalapeños, stuffed-side up, on the prepared baking sheet. Bake until the bacon is crispy and the cheese mixture is just beginning to bubble out from the top and bottom of the jalapeños, 16 to 18 minutes. Remove from the oven and let cool 10 minutes before serving.

SMOKY JALAPEñO PEPPERS

Steps:

• Heat oven to 400ºF.
• Mix cream cheese spread and cheddar until blended; spoon into peppers, adding about 1 tsp. to each. Place on baking sheet.
• Pat sausage links dry with paper towels; place over peppers.
• Bake 10 min. or until heated through.