jalapeno peppers

Try this Quick Egg &amp; Potato Scramble for your next brunch get-together! Given the complexity of flavors in our egg and potato scramble (hello, onions and jalapeño!), it's hard to believe how quick it is to make.

Quick Egg &amp; Potato Scramble

butter

ORE-IDA Potatoes O’Brien

onions

jalapeño pepper, finely chopped

eggs

pepper

Melt butter in large nonstick skillet on medium heat. Add potatoes, onions and jalapeño peppers; cook 7 to 8 min. or until onions are tender and potatoes are golden brown, stirring frequently.

Beat eggs and black pepper in small bowl; add to skillet. Cook 3 min. or until eggs are set, stirring occasionally.

A tamarind-based stew with shrimp, fish, and vegetables.

Shrimp and Fish Sinigang  (Tamarind Stew) 

onion

garlic

jalapeño pepper

green beans

daikon radish (about 8 ounces)

beefsteak tomatoes

tilapia fillets

shrimp

vegetable oil

(40 grams) packet Sinigang sa Sampalok (tamarind stew mix)

water

rice,

Finely chop 1 medium yellow onion and 4 garlic cloves. Trim the stem and seeds from 1 medium jalapeño, then finely chop. Trim 4 ounces green beans and cut into 1-inch pieces. Trim the stems from 2 bunches Shanghai baby bok choy and separate the stalks. Peel and cut 1/2 daikon radish into 1-inch pieces (about 2 cups). Quarter 4 small tomatoes through the stems into wedges. Cut 8 ounces tilapia into 1-inch pieces. Devein 8 ounces shrimp but leave the shells intact.

Heat 2 tablespoons oil in a small pot or Dutch oven over medium heat until shimmering. Add the onion, garlic, and jalapeño, and cook until softened, about 5 minutes. Increase the heat to medium-high, add the tomato, and cook until mostly broken down, about 8 minutes.

Add 1 sinigang seasoning packet and 4 cups of water and bring to a boil. Add the green beans and daikon, and simmer until daikon starts to soften and the green beans are partially cooked, about 6 minutes. Add the tilapia and shrimp and simmer until halfway cooked through, about 2 minutes. Add the bok choy and cook until just wilted, about 2 minutes. Serve with rice.

<p>This classic salad is the perfect side to a steak fajita or a barbecued rib-eye</p>

Pico de gallo

tomatoes

red onion

jalapeño peppers

coriander

lime

<p>Stir all the ingredients together in a medium bowl with some seasoning then put it into the fridge to chill. You could do this the day before. About 20 mins before you are ready to eat, take the salad out and bring it back to room temperature.</p>

This recipe combines the best of both worlds: a light and crispy panko-coated rice ball with a creamy, cheesy, jalapeño-flecked filling

Jalapeño Popper Rice Balls

full-fat cream cheese (1/4 cup)

cheddar cheese

white rice, preferably sushi rice

kosher salt,

black pepper

panko bread crumbs

canola oil,

Blended tomato salsa,

Place 1/4 cup cream cheese in a large bowl and let sit at room temperature until softened. Meanwhile, cut 12 (1/2-inch) cubes from 4 ounces sharp cheddar cheese. Grate the remaining cheese on the large holes of a box grater. Seed and finely chop 2 medium jalapeños. Grate 1 garlic clove.

When the cream cheese is softened, add the grated cheese, jalapeño, garlic, 2 cups cooked white rice, and 1 teaspoon of the kosher salt to the bowl. Stir until everything is evenly mixed. Taste and season with more kosher salt and black pepper as needed.

Line a baking sheet with parchment paper. Divide the mixture into 12 portions (about 3 tablespoons each). Stuff each portion with a cheese cube and shape into balls that completely enclose the cheese cube. Place on the baking sheet.

Lightly beat 2 large eggs in a shallow bowl and season with 1/4 teaspoon of the kosher salt. Place 1 1/2 cups panko bread crumbs and the remaining 1/4 teaspoon kosher salt in a second bowl and stir to combine.

Dip and coat each ball completely in the eggs, then coat completely in the bread crumbs. Return to the baking sheet.

Heat 6 cups canola oil in a large saucepan over medium-high heat until 375°F. Fry the poppers in 3 batches: add 4 to the oil and fry until golden brown, 2 to 3 minutes. Using a slotted spoon, transfer to a paper towel-lined plate or wire rack. Season with salt and black pepper if desired. Serve immediately with the salsa if desired. 

Take ordinary cheese bites to a new level with these Bacon-Wrapped Cheese Bites. Made with apricot preserves, jalapeño slices, bacon and cheese, these Bacon-Wrapped Cheese Bites will fly off the plate.

Bacon-Wrapped Cheese Bites

apricot preserves

OSCAR MAYER Fully Cooked Bacon

jalapeño

Cover rimmed baking sheet with foil; spray with cooking spray.

Spread 1 tsp. preserves onto each bacon slice.

Top each jalapeño slice with 1 cheese piece; wrap with bacon slice, preserves side facing in. Secure with wooden toothpicks.

Stand wrapped cheese pieces on prepared baking sheet.

Bake 10 min. or until cheese is melted; cool slightly.

Transfer wrapped cheese pieces to platter. Drizzle with any glaze remaining on baking sheet.

Watermelon gazpacho is light and refreshing — and you can blend it up in minutes. Here&#x27;s how to make this perfect no-cook summer lunch.

How To Make Watermelon Gazpacho

watermelon

Roma or plum tomatoes (about 4)

English cucumber,

red bell pepper,

jalapeño pepper,

sherry vinegar

olive oil

salt

Prepare the fruit and vegetables. Prepare the following ingredients, adding each to a blender as you complete them: Dice 1 pound seedless watermelon (about 3 cups). Quarter 1 pound Roma or plum tomatoes, scrape out the seeds with your fingers, and coarsely chop (about 2 1/2 cups). Seed and dice 1/2 English cucumber (about 1 cup), 1/2 medium red bell pepper (about 3/4 cup), and 1/2 medium jalapeño pepper, if desired. Smash 1 clove garlic with the side of a chef’s knife.

Prepare the garnishes. Finely dice the following until you have about 2 tablespoons of each: watermelon, cucumber, and red bell pepper. Arrange in piles on a plate or in a shallow bowl, cover with plastic wrap, and refrigerate until ready to serve.

Add the seasonings. Add 2 tablespoons sherry vinegar, 2 tablespoons olive oil, 2 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper to the blender.

Purée the soup. Blend on medium-high speed to desired consistency, 30 seconds to 1 minute.

Chill the soup. Refrigerate the soup in the blender until thoroughly chilled, at least 3 hours.

Serve the soup. Stir or blend the soup to recombine if needed. Pour the soup into bowls and garnish with the reserved watermelon, cucumber, and bell pepper.

Discover one of the best and brightest guacamole dips you'll ever make. This guacamole recipe uses fresh lime juice and ripe avocados!

Guacamole

avocados

tomato, finely chopped

Tbsp. chopped fresh cilantro

garlic,

lime juice

Make a tried-and-true nachos recipe. Nachos with Cheesy Beef are everything you're looking for: simple to make, cheesy and crunchy with great toppings.

Nachos with Cheesy Beef

lb. lean ground beef

TACO BELL® Thick & Chunky Salsa

tortilla chips (4 oz.)

KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

black olives

guacamole

Brown meat in skillet; drain. Stir in salsa; simmer 2 min., stirring occasionally.

Arrange chips on large microwaveable plate; top with meat mixture and cheese.

Microwave on HIGH 2 to 3 min. or until cheese is melted, rotating plate after each minute. Top with remaining ingredients.

Pickled jalapenos

jalapeno peppers ((2 3/4 lbs))

litres white vinegar ((5% acidity

500 ml water ((2 cups / 16 oz))

garlic ((crushed))

Pickle Crisp ((optional))

Wash, stem, seed the peppers.

Slice into 2 cm (1 inch) slices or rings.

Wash pepper slices, drain well.

Pack into jars of desired sizes.

Leave 2 cm (1/2 inch) headspace.

In a pot, bring to a boil the vinegar, water and garlic; simmer on low for 5 minutes, then strain out and discard the garlic.

Add a pinch of Pickle Crisp to each jar (optional).

Divvy the vinegar mixture out amongst the jars, leaving 2 cm (1/2 inch) headspace for all jar sizes.

If you are short of the vinegar mixture, top up the jars with pure vinegar.

Debubble, adjust headspace.

Wipe jar rims.

Put lids on.

Process in a water bath or steam canner.

Process jars (any of the 3 sizes) for 10 minutes; increase time as needed for your altitude.

Start chopping some veggies to make this cool and zippy gazpacho recipe. This Gazpacho with Shrimp serves 10, so it is perfect for a large crowd. 

Gazpacho with Shrimp

qt. (4 cups) tomato juice

tomatoes, seeded, chopped (about 2 cups)

peeled,

red onion, chopped

jalapeño peppers, seeded, chopped

KRAFT Zesty Italian Dressing

lemon juice

red pepper (cayenne)

lb. medium shrimp, cleaned, cooked

cilantro

Combine all ingredients except shrimp and cilantro in large bowl; cover.

Refrigerate at least 1 hour to allow flavors to blend.

Serve topped with the shrimp and cilantro just before serving.

Watch our video about how to make Mac and Cheese Jalapeño Bites and you'll be racing to the kitchen to make these delicious jalapeño bites in no time.

Mac and Cheese Jalapeño Bites

pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner

round buttery crackers, finely crushed (about 2 cups), divided

egg, beaten

OSCAR MAYER Bacon, cooked, crumbled

tsp. chopped drained pickled jalapeño nacho slices

(1/4 of 16-oz. pkg.) VELVEETA, cut into 30 cubes

Prepare Dinner in large saucepan as directed on package. Stir in 1 cup cracker crumbs, egg, bacon and jalapeno peppers until blended. Cool 20 min.

Shape into 30 balls, using scant 1/4 cup macaroni mixture for each ball. Insert 1 VELVEETA cube into center of each ball, completely enclosing VELVEETA cube. Roll in remaining cracker crumbs until evenly coated. Place in single layer on waxed paper-covered baking sheet.

Heat oil to 375ºF in deep fryer. Add balls, a few at a time; cook 2 min. or until golden brown. Drain well. Serve warm.

https://www.youtube.com/watch?v=https://contenthub.kraftheinz.com/api/public/content/efb3ddd824d94e2abf7d99f4d919c0b0?v=3e02c576

Cream cheese and cheddar give this appetizer a smooth appeal. But wait until they taste the spicy kick from the chopped jalapeno peppers!

Pimento-Cream Cheese Appetizer Spread

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

KRAFT Shredded Sharp Cheddar Cheese

(4 oz.) pimentos,

green onions, chopped

Tbsp. finely chopped seeded jalapeño peppers

Hot, sweet and smoky, this Hawaiian Jalapeño-Bacon Pizza is also incredibly easy to make, with just 10 minutes' prep.

Hawaiian Jalapeño-Bacon Pizza

ready-to-use baked pizza crust (12 inch)

CLASSICO Traditional Pizza Sauce

KRAFT Shredded Cheddar Cheese

KRAFT Shredded Mozzarella Cheese

OSCAR MAYER Real Bacon Recipe Pieces

pineapple

Spread pizza crust with sauce; sprinkle with half &lt;u&gt;each&lt;/u&gt; of the cheddar and mozzarella.

Top with bacon, pineapple, jalapeños and remaining cheeses.

Bake 12 min. or until cheeses are melted.

Caribbean flavors update three-bean salad in this zesty dish made with black, pinto and garbanzo beans and a cumin, jalapeño and cilantro vinaigrette.

Cuban Bean Salad

Tbsp. white wine vinegar

cumin

jalapeño pepper, seeded, finely chopped

oregano leaves

CLAUSSEN Kosher Dill Pickles

(15 oz.) black beans, drained, rinsed

(15 oz.) pinto beans, drained, rinsed

(15 oz.) chickpeas

celery,

red pepper,

green onions, sliced

tomato, chopped

Mix oil, cilantro, lemon juice, vinegar, cumin, jalapeno pepper and oregano in large bowl until well blended.

Add remaining ingredients; mix lightly. Cover. Refrigerate 2 hours or overnight. Stir gently just before serving.

These crispy jalapeno poppers wonton cups are topped with tasty bacon and melting cheddar cheese for an easy appetizer everyone loves!

Jalapeno Popper Wontons with Bacon

bacon, (chopped)

jalapeños,

garlic, (minced)

cream cheese, (softened)

sour cream

cheddar cheese, (divided)

refrigerated wonton wrappers

butter, (melted)

sweet chili sauce, (for dipping (optional))

Cook the chopped bacon in a large skillet over medium heat, stirring occasionally, until golden brown. Use a slotted spoon to transfer bacon to a double layer of paper towels. Drain and cool.

Pour out all but 1 tablespoon bacon drippings from the pan. Return the skillet to the stove, add the chopped jalapeños and cook over medium heat just until softened, about 3 minutes. Add the minced garlic and cook for 1 more minute. Remove from heat and reserve.

In a mixing bowl, combine the softened cream cheese and sour cream until well blended. Add the reserved bacon and jalapeño-garlic mixture and stir until combined. Add 1 cup of the cheese and stir until well blended. Reserve mixture.

Heat the oven to 350 degrees F and spray a mini muffin tin with nonstick cooking spray.

Use a shot glass or your fingers to press the wonton wrappers into each cup of the mini muffin tin to form cups. Brush the edges lightly with melted butter.

Bake until edges are just starting to brown, 5 to 6 minutes. Remove from stove and cool for 5 minutes.

Using a small spoon, gently fill each of the wonton cups to the top with the cream cheese mixture. Sprinkle with the remaining cheddar cheese.

Bake until the cheese melts and appetizers are hot, about 8 to 10 minutes. Watch closely so wontons don&#39;t over-brown. Remove from oven and cool for 5 minutes.

Transfer to a serving platter and serve. If you like, you can accompany them with a dipping sauce such as sweet chili sauce. Makes about 24 wontons.

I made this for a party this weekend and everyone loved it! There were no leftovers!

So fun and easy! Everyone is going to be asking for the jalapeno popper wontons from now on. Thanks for sharing :)

You really can't beat the combination of jalapeño and bacon! They were truly made for one another. These are delish!

Top 15 jalapeno peppers recipes from across the web

The most viewed jalapeno peppers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Quick Egg & Potato Scramble

Shrimp and Fish Sinigang (Tamarind...

Pico de gallo

Jalapeño Popper Rice Balls

Bacon-Wrapped Cheese Bites

How To Make Watermelon Gazpacho

Guacamole

Nachos with Cheesy Beef

Pickled jalapenos

Gazpacho with Shrimp

Mac and Cheese Jalapeño Bites

Pimento-Cream Cheese Appetizer Spre...

Hawaiian Jalapeño-Bacon Pizza

Cuban Bean Salad

Jalapeno Popper Wontons with Bacon

Top 15 jalapeno peppers recipes from across the web

The most viewed jalapeno peppers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quick Egg &amp; Potato Scramble

Shrimp and Fish Sinigang (Tamarind...

Pico de gallo

Jalapeño Popper Rice Balls

Bacon-Wrapped Cheese Bites

How To Make Watermelon Gazpacho

Guacamole

Nachos with Cheesy Beef

Pickled jalapenos

Gazpacho with Shrimp

Mac and Cheese Jalapeño Bites

Pimento-Cream Cheese Appetizer Spre...

Hawaiian Jalapeño-Bacon Pizza

Cuban Bean Salad

Jalapeno Popper Wontons with Bacon

The most viewed jalapeno peppers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Quick Egg & Potato Scramble