These Jalapeño Popper Deviled Eggs are so good. That’s all you need to know. Make them.
Jalapeño Popper Deviled Eggs
6 eggs, hard boiled and peeled
3 slices of bacon, cooked
2 tablespoon cream cheese, softened
1 – 2 tablespoon(s) mayonnaise
1 teaspoon brown mustard (or Dijon)
2 fresh jalapeños, 1 minced (remove seeds first), 1 sliced
salt and pepper, to taste
Cut the boiled eggs in half lengthwise. Gently spoon the yolks out into a bowl and then mash them with a fork. Set the egg whites aside. Add the cream cheese, 1 tablespoon of mayonnaise, and mustard to the mashed egg yolks and mix well. If you would like a creamier consistency, add the additional tablespoon of mayonnaise. Crumble 2 slices of the bacon and fold into the yolk mixture. Add the minced jalapeño to the mixture and season to taste with salt and pepper. Divide the yolk mixture into the egg whites. Break the last piece of bacon into 12 pieces. Garnish each deviled egg with a piece of bacon and a jalapeño slice.
My jalapeno plants have done really well this year and I have gotten a bumper crop. I was thinking about making a jalapeno jelly with some of the peppers, but run across a recipe for Candied Jalapenos and gave it a go instead. It has been four weeks since I made the first batch and they are now ready to eat. They are amazing! So addicting. They are a nice balance between sweet, hot, and sour. My jalapenos are super hot, so they make me hiccup. Even with the hiccups and burning lips, I think I could easily eat the whole jar. I think these Candied Jalapenos will be great on Vietnamese rice vermicelli (bun) dishes, as well as on sandwiches and tacos.
I found the recipe I used for Candied Jalapenos here.
I would highly recommend wearing gloves while working with the jalapenos. Trust me.
I planted 8 jalapeno plants in my garden this year. So far they have survived the copious amounts of rain we have gotten, leaf-footed bugs, and hornworms. They are producing a fair amount of peppers, although they are not as hot as we would like.
Last week my husband was out of town and I picked a bunch of peppers. I decided to pickle them since I could not eat them all by myself. These quick pickled jalapenos are not processed in a water bath, so they are kept in the fridge. I actually like them this way because they stay a little crisper. If you would like, add some sliced carrots to the jalapeno and onion mix.
Quick Pickled Jalapenos
10 fresh jalapenos
1/2 small onion, slivered
1 clove garlic, peeled and smashed
1/2 cup distilled white vinegar
1/2 cup water
2 teaspoons Kosher salt (or pickling salt)
Bring the vinegar, water, and salt to a boil in a small saucepan. Turn off the heat as soon as the solution comes to a boil. Let cool slightly. Meanwhile, wash the jalapenos and cut off stem end. Slice into rings (or cut into quarters), Place the jalapenos, slivered onions, and smashed garlic clove into a clean Mason jar. Pour the pickling solution over the jalapenos and screw on the lid. Allow to cool on the counter and then refrigerate. Let pickle for 2 to 4 weeks in the fridge before eating.
I helped make 100 jalapeno poppers for my friend’s 40th birthday party in Texas this past September. They were a big hit. It’s no surprise because Texans love jalapeno poppers. Upon my return home, I made them for my husband and he LOVED them too. I also made them recently to serve as an appetizer for our Thanksgiving meal. Again, they were a big hit. Obviously, you can’t go wrong with these. They truly are wonderful.
25 fresh jalapeno peppers
16 ounces cream cheese, softened
16 ounces shredded cheddar cheese
1 package bacon, cut in half
Preheat the oven to 400 degrees F.
Wash the jalapenos peppers and dry. Cut off the stem end and then cut in half, long-wise. Clean out the seeds. You may want to wear disposable gloves while working with the peppers.
Mix the softened cream cheese and shredded cheese together. Mix in any other seasonings you may want (ground cumin, chopped cilantro, salt, pepper, etc…). At this point you may also add cooked crab meat, chopped shrimp or other ingredients to the cheese mixture. Using a knife, fill the jalapenos with the cream cheese mixture.
Wrap each stuffed jalapeno with a half strip of bacon. Secure with a toothpick. You may want to pre-cook the bacon half-way before wrapping the poppers. I think this makes the bacon crisper on the end product. I usually line a plate with paper towels and place the bacon on top, covering with more paper towels and zapping in the microwave for 3 to 4 minutes. You want the bacon to still be pliable.
Place the jalapeno poppers in a baking dish and bake at 400 degrees F. for about 30 minutes, or until the bacon is crisp and the cheese in the poppers has begun to brown on top.
Remove the jalapeno poppers from the oven and serve warm.
Jalapeno poppers can easily be made vegetarian. Don’t use bacon. They are still awesome.
My dad concocted tor-pea-does many years ago. Hot black-eyed peas topped with shredded cheese and salsa, wrapped up in warm corn tortillas. In addition to the cheese and salsa, I like to add pickled jalapenos and sour cream to mine. Tor-pea-does are such a comforting dish. Simple, quick, inexpensive, and a delightful mesh of flavors.
Tor-pea-does bring back good memories from my childhood….my family sitting around the table playfully boasting about how many tor-pea-does we could eat. I can eat 4! Well, I can eat 5! Oh yeah, I can eat 6! Fun times. Tor-pea-does are an all-time favorite and a dish that I hold dear.
I make sure to keep a few cans of black eyed peas and fresh corn tortillas in the pantry for this quick meal.
You don’t really need a recipe for tor-pea-does…just heat up some black eyed peas, throw them in a warmed corn tortilla (you can zap it in the microwave for 15 seconds or toast in a hot pan), and then top with cheese and salsa (add sour cream, cilantro, jalapenos, or anything else you would like). Don’t overfill or the whole thing will fall apart (if that happens, just bust out the fork).