Eating With Deb

Jalapenos

September 26, 2022 by Debbie Manhart

I love growing jalapenos to use when making Pico de Gallo, Salsa, and Grilled Jalapeno Poppers in the summer time. I always end up with more than I can use during the summer and I want them to last throughout the winter. So I’ve come up with some ways to preserve more for winter use.

One thing I like to do before processing them for just about any use is grill them. Toss them in a little vegetable or canola oil and char them a bit on the grill. This gives them a nice smokiness that enhances the flavors in Salsa, Pico de Gallo, or Jalapeno Hot Sauce. I also grill them before I chop them up and freeze them so they are ready for immediate use when needed.

One key thing to remember when handling hot peppers, especially in large quantities, is to wear disposable gloves. The oils from the peppers seep into your skin and will stay there for some time. If you have any cuts, it will burn, and if you touch your eyes or any other sensitive areas, it won’t feel good!

Once charred on the grill, I cut off the stems and put them in the food processor to chop up. I could hand chop them, but that takes a lot of time and there is the risk of getting the pepper oils on me.

Remove the seeds and ribs before chopping them will result in a milder pepper.

When they are all chopped up, I then lay them out on a sheet tray lined with parchment paper to freeze.

Once frozen, I bag them up and label the bag to put in the freezer for use throughout the winter.

I use this in place of green chiles in a recipe if I want a spicier dish, or for making a quick salsa, or any other recipe that calls for jalapenos. I usually make Jalapeno Popper Bites in the winter and I already have jalapenos in my freezer.

I use some jalapenos to make a Jalapeno Hot Sauce which is good on anything you like hot sauce on.

Another favorite thing to do is to make Pickled Jalapenos. I don’t do much cannning so I only make a jar or 2 to keep in the refrigerator.

I would love to hear about your jalapenos!

Pickled Jalapenos

September 8, 2021 by Debbie Manhart

I don’t can much because it is a lot of work, it’s a very hot process, and requires a lot of space, both to process and store. So I’ve come up with several refrigerator pickling recipes for different items that I grow in my garden.

Making your own refrigerator pickled jalapenos is a very easy process. Plus you can control the heat level by removing seeds if you desire. Using apple cider vinegar gives them a little sweetness and tanginess.

It only takes minutes to slice and put this together. However, if you want to have a lot less heat, remove the seeds before slicing.

To easily remove the seeds and keep the jalapenos in rings, just cut off the stem end of the jalapeno and use the pointy end of a skewer to loosen the seeds and ribs. Just be careful not to poke all the way through the jalapeno and stab yourself. Trust me, the oils from the hot peppers poked into your skin don’t feel good!

Once you have everything loosened, tap the jalapeno on the cutting board to knock everything out of the pepper.

Now you should have a hollow jalapeno to slice into rings for pickling (or stuffing to make jalapeno poppers).

Add the seasonings into an 8 ounce jar and then the sliced jalapenos.

Heat up the water and vinegar to a boil and pour it into the jar with the jalapenos and seasonings.

Using a towel or hot pads, tighten the lid on the jar and shake it a few times to dissolve the salt and sugar.

Let it sit at room temperature for an hour or 2 and put in the refrigerator overnight to cool down completely.

Enjoy!

Print Recipe

Pickled Jalapenos

Refrigerator pickling is a quick and easy process and often can reap the rewards within a day or less.

Prep Time10

Cook Time3

Resting Time1

Total Time1 13

Course: Condiments

Cuisine: American, Tex-Mex

Keyword: Hot Peppers, Jalapeno Peppers, Pickling, Refrigerator Pickling

Servings: servings

Calories: 3kcal

Author: Eating With Deb

Equipment

One 8 ounce clean jar
Cutting board and knife

Ingredients

8 each jalapenos
¼ tsp sea salt
1/8 tsp minced garlic
¼ tsp sugar
¼ tsp dill dry
1/3 cup water
1/3 cup apple cider vinegar or white vinegar

Instructions

Slice the jalapenos into ¼ inch rings.
Add your seasonings to the jar and then the jalapenos.
Bring the water and vinegar to a boil (I use apple cider vinegar because I want that touch of added sweetness it brings to the palate).
Pour over the top of the jalapenos and secure the lid. Using a towel or hot pads, give the jar a few shakes to mix it up and dissolve the salt and sugar.
Let it cool down a couple hours and then refrigerate.
They are ready to eat the next day.
Enjoy!

Notes

I want the full heat effect of the seeds and ribs so I leave the seeds in when slicing the jalapenos. However, you could remove the seeds and ribs and then slice them.

Don't forget to wash your hands a few times and don't touch your eyes or other sensitive spots for several hours after and several washings later!

Nutrition

Jalapeno Popper Bites

January 4, 2021 by Debbie Manhart

The regular season of the NFL is over and playoffs will be underway, then the Superbowl finale. While I won’t have the parties this year like in years past, there is no reason not to enjoy some of the more traditional Superbowl food.

Jalapeno poppers are good any way you make them. Most of the time I stick to the more traditional home method of hollowing out a jalpeno pepper, stuffing it with cream cheese and wrapping it in bacon. In restaurants you will get a cream cheese stuffed jalapeno, breaded and deep fried. These Popper Bites combine the 2 methods, and they hold up in the freezer so you can enjoy them when you have the popper craving.

Start by chopping up 2 slices of bacon and crisping in a pan. Drain off grease, and pat dry.

Or, if you’re like me, I cook up an entire package of bacon at a time and freeze the cooked, leftover slices to use at a future date. If this is the case, all you need to do is pull 2 slices out of the freezer and chop them up.

A note for my vegetarian friends and followers: as long as you eat cheese, omit the bacon or use vegetarian bacon bits so vegetarians and non-vegetarians can enjoy these! The vegetarian bacon bits have come a long way in flavor over the years and are probably healthier for you anyway.

In a large bowl, add room temperature cream cheese, shredded cheese, crispy bacon bits, a minced jalapeno (remove seeds and ribs or keep them in, whatever your spice level can handle), and a dash of chili powder.

Mix this all together using the back of a firm spoon or a firm rubber spatula.

Now it’s time to get ready to build your popper bites.

Line a sheet tray with parchment paper and spray it with cooking oil.

Beat your eggs or put the milk in a bowl. Put your bread crumbs in another bowl.

Get a small dish and add some cold water to it.

Open your package of wonton wrappers.

Lay out 4 to 6 wraps at a time, with 1 corner pointing toward you. Wet all around the edges with water. I use the tips of a finger or 2, works better for me than a pastry brush.

Put a dollop or cheese mixture (about 1 to 1 1/2 teaspoons) in the center of each wrap.

Get ready to roll!

Fold the corner that is pointing toward you in over the cheese mixture.

Now fold the 2 side corners in over each other.

For the final roll, you may need to brush some more water on the flap before rolling it over. This will make sure all edges stick and you will be less likely to have your poppers ooze out while you are baking them.

Put these on your lined sheet tray and continue rolling until cheese mixture is used up. You’ll get about 35 bites, give or take a few.

Now, let’s add the breading. You can certainly skip this step, but it adds texture, flavor, and makes them a little more like restaurant quality.

Roll a bite in the milk, or egg, then in the bread crumbs and return to the sheet tray.

Continue until they are all breaded.

Now put them in the freezer for at least an hour. This is key. If you cook them before they are frozen, you will end up with a pile poppers that have all oozed and lost their cheese.

Once your popper bites are frozen, you can bag them up and cook them later, cook them all, or cook just a few.

Preheat your oven to 400 degrees.

Pull your popper bites from the freezer, spray them all around with cooking spray, and put them directly into the oven. Cook for 5 minutes, flip them over and cook another 5 – 7 minutes. They should be golden brown at this point. If you cook much longer you run a greater risk of cheese oozing out.

I like to serve these as an appetizer with some veggie stick and ranch dressing.

I also freeze any leftovers and heat them up in my toaster oven.

Enjoy!

Print Recipe

Jalapeno Popper Bites

Jalapeno poppers are very popular and fairly easy to make at home. This recipe takes all the ingredients and puts them into a wonton wrapper that you bread (like the poppers you get in a restaurant). They are the perfect, slightly spicy bite. Goes well with veggie sticks and ranch or bleu cheese dressing and they freeze well too.

Prep Time45

Cook Time10

Course: Appetizer, Snack

Cuisine: American

Keyword: Jalapeno Poppers

Servings: bites

Calories: 31kcal

Author: Eating With Deb

Ingredients

4 ounces cream cheese softened
1 cup shredded cheese co-jack, cheddar, or mozzarella
1 each jalapeno no seeds or ribs, minced
2 slices bacon cooked, cut into bits (optional or use vegetarian bacon bits)
¼ tsp chili powder
35 each Wonton wrappers or egg roll wrappers cut into 4ths with a pizza cutter
½ cup milk or 2 eggs*
1//2 cup bread crumbs Italian seasoned tastes great

Instructions

Combine cheeses, jalapeno, bacon bits if using, and chili powder. I use the back of a spoon to mash it all together.
Beat the egg, if using, or put the milk in a bowl. Put the bread crumbs (they can be seasoned bread crumbs) on a plate or a bowl. Line a sheet tray with parchment paper and spray with cooking oil. Put some water in a small container.
Spread out wonton wrappers (4 – 6 at a time). Dampen edges with water. Put about 1 teaspoon of the cream cheese mixture in the center of the wrapper.
Fold 1 corner over the cream cheese mixture. Then fold over the 2 opposite sides, and roll it up. Make sure all edges are sealed against the wonton wrapper – you may need to brush more water on the wonton for the last fold to adhere. Place on a parchment-lined sheet tray (spray parchment first). Finish the rest of the cream cheese mixture.
Roll a jalapeno popper bite in the milk or egg then in the bread crumbs and return to the sheet tray. Continue until all are done. Freeze flat for at least 1 hour, until frozen through.**
Heat oven to 400°F. Spray each popper bite evenly with cooking spray. Cook for 5 minutes, flip over and cook another 5 to 7 minutes, no more or they tend to explode.
Serve with veggie sticks, ranch, and bleu cheese dressing.
Enjoy!

Notes

*I personally liked the texture of the finished bites with the milk instead of the egg, but both work. The egg seemed to make them a little more chewy.

** They need to be cooked frozen or they will be more likely to ooze. You still may get 1 or 2 that oozes. Once frozen you can bag them up and cook later. Make a big batch and pull out a few at a time when you want some.

Nutrition