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Baked Stuffed Jalapeños Recipe

Baked Stuffed Jalapeños Recipe
Are you a risk taker? I think one has to be a bit adventurous to eat jalapeños. You never know if biting into one is going to yield that wonderful flavor and kick that is the basis for so much of Southwestern food, or if that one little bite will pack such a fiery punch that you’ll be running around the room mouth agape and tears in your eyes, begging for something to cool it all down. If you find that the pepper you’ve bit into is just too hot for your tongue, cool it off with sour cream, milk, or cream cheese. The other good reason why stuffed jalapeños are filled with cheese is they taste good that way! Do you have a favorite stuffing for stuffed jalapeños? When working with jalapeños, it helps to wear disposable gloves. Ingredients Cream Cheese Filling Version 12 jalapeño peppers*1/4 cup minced onion1/4 cup chopped fresh cilantro3/4 cup cream cheese1 1/2 teaspoon cumin1 teaspoon salt (more or less to taste)2 ounces jack cheese, cut into 2 1/2-inch long batons Method Related:  Appetizers

Crispy dogs with bacon-jalapeño dipping sauce “How you feel about crispy dogs?” asked a friend from San Antonio. We were discussing regional variations of hot dogs, with my favorite being the bacon-wrapped Mexican hot dogs I enjoy at the Fiesta market by my mom’s house in Houston. His, however, was the aforementioned crispy dog, which is a cheese-stuffed hot dog wrapped in a corn tortilla and then fried. “That sounds like a flauta,” I said. Though here’s the thing—if you want to order a crispy dog at a restaurant in Texas, you should go to San Antonio, as they seldom appear on menus anywhere else. For more history, I called the Malt House and spoke to the manager, Ivan Gonzalez. Crispy dogs are often served with the usual hot dog condiments such as yellow mustard and ketchup. But no matter how you serve them, if you love hot dogs and you love flautas, you'll definitely love the crispy dog. Crispy dogs with bacon-jalapeño dipping sauce Serve warm with bacon-jalapeño dipping sauce and salsa. Yield: 2-4 servings

chile con queso If I share a secret with you, do you promise not to laugh? I like Velveeta. I know, I know—that stuff isn’t even a proper dairy product. Instead it’s a cheese food that can sit on the shelf (no refrigeration necessary) for years on end. Chile con queso, which translates to peppers with cheese, is pronounced “kay-so.” I decided to start my queso quest by doing a bit of research on the history of chile con queso. So if Mexicans can make their chile con queso with real cheese, there’s no reason Texans can’t make it with real cheese either. I read other recipes where people would throw their shredded cheese in with some milk and peppers and microwave the mixture. Enter my Tex-Mex hero Stephen Pyles. After making batch after batch of queso with real honest-to-God Longhorn cheddar and Monterrey Jack, I am overjoyed to report that yes, it tastes just as good, if not better than our classic Velveeta with Rotel. This is good stuff, and you can customize it any way you wish. Method:1.

Armadillo eggs recipe Once a year, a reader shoots me an email asking when I’ll be writing about armadillo eggs. At first I said, “Uh, armadillos are mammals—they don’t lay eggs!” But soon I realized that he was talking about a certain jalapeño appetizer. My reader’s interpretation of the dish is that it’s a baked jalapeño that’s been stuffed with cheese and wrapped in bacon. Then there are the cheese-stuffed jalapeños that have been breaded and fried, which are also known as armadillo eggs. So what’s my idea of an armadillo egg? I’ve read in some places that this version was invented in Lubbock at Texas Tech. That said, the first mention of armadillo eggs I was able to find was from 1972 in a Victoria, Texas Advocate article about an armadillo festival the town was holding. When I make my armadillo eggs, I adapt a recipe created by the Southfork Ranch. What do you know as armadillo eggs? Method:Preheat the oven to 375 and lightly grease a baking sheet. Serve with buttermilk dressing, queso or salsa.

Bacon-jalapeño cheese ball While I was home for Thanksgiving, I found in my grandma’s cabinet a North Texas community cookbook from the 1970s. It was a fairly typical cookbook, with chapters on appetizers, soups, main courses and desserts in the traditional order that you’d eat them. But attached to the end was a final chapter that focused on only one thing: cheese. The placement struck me as strange. Why was it the last chapter of the book? Now, I’ve written before about my love of this decadent and delicious appetizer fashioned from cheese, nuts and herbs. Then, cheese balls went out of style. Of course, good looks and flavor aside, the best thing about a cheese ball is its infinite variety. As for me, I’ve been enjoying a healthy handful of jalapeño and bacon in my cheese balls of late, which makes for a smoky, savory cheese ball punched up with just a bit of tang and heat. I’m still not sure why the cheese ball chapter was at the end of that community cookbook, but I’m not going to ponder it too much.

Jalapeño bean dip When I was a kid, my friends and I would sometimes ride our bikes to the neighborhood convenience store for a treat. They would grab slushy beverages and candy, but I’d always get a pack of corn chips and a can of bean dip. We’d then head over to the creek and sit on the bank eating our purchases. I’d take each corn chip and swirl it around the dip in the can, each bite salty, creamy, spicy, and a little tangy. Even as a young adult, whenever I was on road trips and would stop to get gas, if I was hungry and needed a quick snack, that bag of corn chips and can of bean dip was what I reached for first. In those formative years, most of the bean dips I enjoyed were from the store and it wasn’t until I went to college that I realized how simple it was to make from scratch. That said, most homemade bean dips today are made with black beans, white beans, or chickpeas; it seems that pinto bean dip has gone out of style. Jalapeño bean dip Yield:6-8 servings Author:Lisa Fain

Chipotle cranberry sausage balls Behold the sausage ball. It’s not the prettiest treat on the appetizer table but it’s certainly one of the more popular. Indeed, I dare anyone to stop eating after popping one of these savory morsels into their mouth. Nope, if you’ve had one sausage ball then I’m going to assume that you’ve had at least two and perhaps even three. They go down easy and invite you to try at least one more. For those of you not familiar with the sausage ball, if you are looking at the photo above in all its ugly glory, you may be thinking that I’ve lost my mind. If you grew up in Texas or the South, then chances are you spent some time making sausage balls with a loved one as a kid. To prepare the basic sausage ball, you take a pound of breakfast sausage, spoonfuls of biscuit mix, and a handful of shredded cheddar cheese. Now, I’m still a fan of the original recipe. First, I’ve gotten rid of the biscuit mix. Also, you can make your own breakfast sausage. Chipotle cranberry sausage balls Author: Lisa Fain

Baked jalapeño pimento cheese dip To mark the Super Bowl each year, I like to prepare dishes that reflect each team. This year’s players are from Colorado and North Carolina, so I pondered making Denver omelets, ham biscuits, or pulled pork sandwiches for the game, but none of those really called out to me. Since it's also the fiftieth anniversary of the Super Bowl, for inspiration I looked towards the past. First, I called my grandma and asked her if she remembered the first Super Bowl. “If the Cowboys weren’t playing then I probably didn’t watch it,” she said with a laugh. Chile con queso was already a popular snack, as were nachos. One dish, however, kept appearing in my research—pimento cheese. To ensure my baked pimento cheese would cook evenly and not turn into a puddle of grease, I took a lead from my New Year’s Day queso compuesto and went with cream cheese as the binding ingredient instead of mayonnaise. The pimento cheese tasted fine as it was and could easily be served cold. Baked jalapeño pimento cheese dip

Bacon-Wrapped Jalapeno Thingies These are evil. And they must be destroyed. My lovely sister-in-law, Missy, brings these little wonders to my house each Fourth of July and they have made a huge impression on my life. I’ve decided that I never want to be without them, they’re so fundamental to my survival at this point. The only problem arises when our father-in-law is on the premises when Missy arrives bearing these puppies. But enough of our family dysfunction; let’s get started, shall we? The Cast of Characters: Fresh Jalapenos, Cream Cheese, and Bacon. Start with a jalapeno. Slice the jalapeno in half length-wise. Ack! Please, please don’t lob off your fingers. Now it’s time to seed them. With a spoon, gently scrape out the seeds and white membranes. If you’re impervious to the spiciness, you can leave a little membrane and/or a couple of seeds inside. Now cut the bacon slices into thirds. Now unwrap the softened cream cheese and your assembly line is all set! Now start smearing cream cheese inside each jalapeno half.

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