I’ve been inspired lately by my bread making expertise. Ok, not really. But I have been really happy with how great my last few loaves have turned out, like this bread machine jalapeno cheese bread. I make the dough in my bread machine, then roll it out, shape it, and let it rise again. Finally, into the oven and done! I’ve proven to myself too many times before that I should not make dough by hand. I let the bread machine do it. Like this jalapeno cheese bread. Not too spicy, and not too cheesy, but just right and the perfect texture for sandwiches.
I think you could substitute just about anything for the jalapenos and the cheese in your bread machine jalapeno cheddar bread. Chopped roasted poblanos and pepper jack cheese would make for a great combination. As would diced green chiles (drained very well first) and Monterey jack cheese. The options are pretty much endless. Just don’t use any ingredients that are extremely moist.
Also try my bread machine garlic herb pepperoni bread and my Italian herb bread.
Bread Machine Jalapeno Cheese Bread
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 1 loaf
- 1 cup warm water
- 1 teaspoon Kosher salt
- 2 tablespoon sugar
- 1/2 cup cheddar cheese diced (I used shredded)
- 3 medium jalapenos seeded, diced
- 3 cups bread flour
- 1/2 tablespoon active dry yeast
Place ingredients into your bread machine in the order listed.
Select the dough cycle and let the machine do its job.
Lightly flour a work surface and add the dough. Punch down to flatten.
Use a rolling pin to shape the dough into a rectangle the width of your bread pan. Lightly oil the bread pan.
Roll the dough up into a tight log. Seal the seam and ends tightly and transfer to your bread pan.
Cover loosely with plastic wrap and place in a warm place to rise, doubling in size, about one hour.
Preheat oven to 350 F.
Bake bread for 30 minutes or until the bread has a nice crust on it.
Remove to a wire rack to cook slightly before slicing and serving.
It’s not uncommon for me to dream of a meal the night after I’ve had it. What isn’t common is when I dream about a meal BEFORE I’ve even had it. I knew going in that this slow cooker jalapeno pot roast was going to be great. Of course, after a day in the slow cooker the meat was tender and easy to shred. And it has just the right amount of spicy kick to it. It’s definitely not a bland pot roast by any stretch of the imagination.
I set out making slow cooker jalapeno pot roast for po boy sandwiches and that’s it. As soon as I came across the recipe I knew that that’s what I was going to do. And the sandwiches came out absolutely perfect. I could’ve served the pot roast over mashed potatoes or made an open-faced sandwich or even better, used it in tacos, but I wanted a sandwich with some cool toppings like tomato and onion and lettuce to contrast the spicy beef. Perfect!
Also try my slow cooker BBQ pot roast and Mississippi pot roast.
Slow Cooker Jalapeno Pot Roast
Prep Time 5 minutes
Cook Time 10 hours
Total Time 10 hours 5 minutes
Servings 8 servings
- 3 pounds chuck steak or roast
- 1 4 ounce can fire-roasted jalapeno peppers, not drained
- 1 large yellow onion sliced thin
- 2 cloves garlic minced
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons apple cider vinegar
Place meat into the slow cooker.
Combine remaining ingredients in a large bowl and pour over the meat.
Cover and cook on low 8-10 hours.
Carefully remove the meat and chop or shred as desired, then return to the slow cooker to absorb the juices.
Boy, where have I been that I haven’t grilled cornbread with jalapeno honey butter until now? Grilling adds a nice lightly smoky flavor, but more importantly it adds a terrific crunch. Add in spicy and sweet jalapeno honey butter and you have some fantastic tasting cornbread. I’m not sure I’ll ever eat ‘normal’ cornbread again.
I started with a big pan of already-baked thick (I used two packages of Jiffy) cornbread. You can also make muffins. You do have to be careful handling the cornbread on the grill since it will want to fall apart on you. The moister and thicker your cornbread is, the less problems you’ll have.
You can make extra of the jalapeno honey butter and keep it on hand for more than just cornbread (I recommend it on biscuits!). It’s delicious and not overwhelmingly hot. For a little more mellow pepper flavor, try my grilled cornbread with Hatch chili honey butter. My chipotle cornbread recipe also works well on the grill.
Did you know you can also grill macaroni and cheese? It’s crazy good too!
Grilled Cornbread with Jalapeno Honey Butter
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 -8 servings
- 1 batch your favorite cornbread I use Jiffy
- 1/2 cup unsalted butter
- 1 4 ounce can fire-roasted jalapenos (you can substitute a finely-minced fresh jalapeno (roast it first for even more flavor) that has been seeded)
- 2 tablespoons honey
Cook the cornbread per package instructions. You can use squares or muffins.
Fire up your grill for direct cooking.
Melt the butter and stir in the jalapenos and honey.
Brush cornbread liberally on all sides with the butter mixture.
Place onto the grill over direct heat for 3 minutes until grill marks start to appear.
Carefully flip and grill on the other side.for 3 more minutes.
Serve hot with any remaining butter.