Bread Machine Jalapeno Cheese Bread

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.
Bread Machine Jalapeno Cheese Bread
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

Course Bread
Cuisine American
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 1 loaf
Author Mike

Ingredients

  • 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

Instructions

  • 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.

Slow Cooker Jalapeno Pot Roast

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.
Slow Cooker Jalapeno Pot RoastI 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 pot roasts: BBQ pot roast, Cajun pot roast and Mississippi pot roast.

Slow Cooker Jalapeno Pot Roast

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 10 hours
Total Time 10 hours 5 minutes
Servings 8 servings

Ingredients

  • 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

Instructions

  • 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.

Grilled Cornbread with Jalapeno Honey Butter

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.
Grilled Cornbread with Jalapeno Honey ButterI 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

Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 -8 servings

Ingredients

  • 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

Instructions

  • 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.

Jalapeno Pimento Cheese Potato Salad

This is the potato salad I’ve been dreaming about. The one I was hoping I would find. THE ONE. Pimento cheese? A house favorite. Jalapenos? Bacon? In darned near everything I make. Add the three together to make jalapeno pimento cheese potato salad and you’ve got the perfect storm of flavor goodness.

I could sit down with the entire bowl of this salad and just go to town on it in one sitting. Gone. All done.
Jalapeno Pimento Cheese Potato SaladThere’s no way I can think of to improve on this jalapeno pimento cheese potato salad. You could add some more jalapeno but it really doesn’t need it since there’s just the right amount of kick. You could add some more pimentos. But, nope, it doesn’t need that either. Just make it as is and enjoy it. This salad is a thingy of beauty and flavor. If you prefer your potato salad with a little less kick just fold my easy pimento cheese in with the potatoes.

Also try my smoked sausage potato salad and my yummy warm German potato salad.

Jalapeno Pimento Cheese Potato Salad

Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 8 -10 servings

Ingredients

  • 3 pounds Russet potatoes peeled, diced
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded pepper jack cheese
  • 1 cup mayonnaise
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 jalapenos seeded, minced
  • 1 4 ounce jar pimentos drained, chopped
  • 4 green onions chopped
  • 8 slices cooked bacon crumbled
  • Kosher salt and freshly ground black pepper

Instructions

  • Bring a large pot of salted water to a boil.
  • Add the potatoes and boil until just tender. Drain and let cool.
  • Combine the remaining ingredients in a large bowl.
  • Carefully fold in the potatoes.
  • Refrigerate for 1 hour before serving.

Bacon Jalapeno Tots on the Char-Broil Big Easy

Oh yes, I’ve made bacon-wrapped tater tots on the Char-Broil Big Easy. Several times. And I love them. Lots. But, if you follow this blog, you know I like some kick to my tots. Hence these bacon jalapeno tots on the Char-Broil Big Easy. Same concept, but with some heat. Not a whole lot, but enough to be noticed. Served with a great creamy cheese sauce that also has a bit of a kick to it.
Bacon Jalapeno Tots on the Char-Broil Big EasyThe key to cooking bacon-wrapped tater tots on the Char-Broil Big Easy is to cook them until they just start to char. They won’t be super crispy yet. That happens after you take them out of the cooker and they cool. The bacon will crisp up as it sits.

If you don’t want to make this spicy version of bacon-wrapped tater tots, leave out the jalapeno slices and use Monterey Jack cheese in the cheese sauce. You’ll definitely still have a plate of fantastic treats.

Also try my bacon BBQ chicken bombs, also made on the Big Easy. For a super-easy snack, try roasting some peanuts!

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Bacon Jalapeno Tots on the Char-Broil Big Easy

You'll need a Bunk Bed basket for your Big Easy to cook all of these tots at once.
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 bites

Ingredients

For the cheese sauce

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups whole milk
  • 1 cup grated Pepper Jack cheese or your favorite cheese

For the wrapped tots

  • 1 pound sliced bacon cut in half (you may not use all of the bacon)
  • 24 frozen tater tots thawed
  • 3 medium jalapenos stems and seeds removed, then cut into 24 small strips

Instructions

For the cheese sauce

  • Melt the butter in a medium saucepan over medium heat.
  • Add the salt, pepper and flour and whisk for 1 minute.
  • Slowly whisk in the milk.
  • Bring mixture to a very low boil. Add the cheese and stir.
  • Reduce the heat and peep warm until ready to use.

For the wrapped tots

  • Fire up your Big Easy.
  • Wrap a strip of jalapeno and a tot with a piece of bacon.
  • Place seam-side down into the Big Easy basket. Do not let the tots touch or the bacon will not cook evenly.
  • After all of the tots are wrapped, lower the basket into your Big Easy and cook for 20 minutes or until the bacon just starts to char.
  • Remove and let cool slightly before serving with the warm cheese sauce for dipping.

Jalapeno Onion Steak and Burger Topping

Ok, I admit it. I sometimes buy cheap steaks on sale. They make for a quick lunch. Since I work from home I can just toss them on the grill and in no time I’m chowing down. But let’s face it. Cheap steaks aren’t the same as not-cheap-steaks so I often add a bit of something to kick them up a bit. This jalapeno onion steak topping was so good I ended up making another batch to top some hamburgers later in the week. Sweet lightly-caramelized onions in a creamy sauce with just a little beat of jalapeno heat.
jalapeno-onion-steak-and-burger-toppingNext time I cook up some hot dogs I’m going to make another batch of this jalapeno onion steak and burger (and hot dog!) topping. It’ll really crank up any grilled hot dog or smoked sausage. There’s not a tremendous amount of heat, so don’t be afraid that the topping is too hot. It’s quite mellow and packed with great flavor.

Jalapeno Onion Steak and Burger Topping

Course Sauce
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 cups
Author Mike

Ingredients

  • 2 teaspoon unsalted butter
  • 2 medium sweet onions sliced thin
  • 2 jalapenos sliced thin, seeds removed if desired
  • 2 garlic cloves minced
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoon sugar
  • Kosher salt and freshly ground black pepper to taste
  • 1/2 cup heavy cream
  • 2 teaspoon apple cider vinegar

Instructions

  • Melt the butter in a large skillet over medium heat.
  • Add the onions, jalapenos, garlic, Worcestershire sauce, sugar and salt and pepper to taste.
  • Cover and cook 15-20 minutes until the onions are softened and golden in color. Stir often.
  • Add the heave cream and stir. Cook for 2 more minutes.
  • Add the apple cider vinegar and season with salt and pepper to taste.
  • Stir and serve.

Hawaiian ABTs

Sure, I’ve made ABTs (atomic buffalo turds) on my smoker before. They’re a great appetizer, great cook’s snack, and a great way to use up any free space you might have on your cooker when smoking ribs, pork, or whatever. These Hawaiian ABTs bring a really nice sweet twist to the classic recipe. Bacon and a bit of heat tamed by cream cheese and pineapple. Perfect!
hawaiian-abtsYou can sprinkle the ABTs with your favorite rub before placing them on your smoker if you wish, but I’d do so sparingly. You really don’t want to hide the great flavors in these little morsels.

If you by chance end up with leftover ABTs the next day, chop them fine and use them as the filling for the best grilled cheese sandwiches you’ve ever had. Or add to the tops of hot grilled burgers. You’ll thank me.

Hawaiian ABTs

Course Appetizer
Cuisine American

Ingredients

  • 12 Whole Jalapeno Peppers sliced in half lengthwise
  • 8 Oz Cream Cheese softened to room Temperature
  • 24 Slices Thick Cut Bacon
  • 24 Small long Pieces of Fresh Pineapple cut to be slightly smaller than the size of the split Jalapenos
  • Several Toothpicks

Instructions

  • Half the jalapenos leaving the stem.
  • With a spoon scrape out the seeds and veins, then rinse with water. NOTE: It is the seeds and the white veins that are the most SPICY. Remove as much as possible to make a milder version of this if you are serving a large crowd.
  • Fill each jalapeno half with cream cheese, making sure to not overfill past the rim.
  • Place a slice of pineapple in each.
  • Starting at the bottom, wrap each stuffed jalapeno with bacon, add a toothpick to hold it together.
  • Place ABT’s on the grill, indirect heat (Coals pushed to the side, peppers placed where there are no coals under the peppers.
  • Grill until bacon is crisp about an hour to an hour 15 minutes. They can easily be done in a oven. (Not recommended: you will lose that wonderful smoky flavor)
  • Remove toothpicks prior to serving
  • Serve HOT and ENJOY (Everyone always does)!

Quick Pickled Jalapeno Rings

I love when locally-grown jalapenos are at their peak. That’s the time to go grab a few pounds to make quick pickled jalapeno rings. They keep in the pantry forever, always on hand for a pizza, sandwich, salad, burger… hot dogs… everything!
Quick Pickled Jalapeno RingsYou can use this same recipe for quick-pickled jalapeno rings for other types of peppers too, so go to your farmer’s market at peak pepper time and grab a variety. I try to grow peppers in our yard but often something comes along and steals them. I suspect that it’s the raccoons.

Also try my quick fix spicy pickles. For a little sweet with your heat, you need to make spicy pickled pineapple.

Quick Pickled Jalapeno Rings

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Author Mike

Ingredients

  • 1/2 cup water
  • 1 1/2 cups white wine vinegar
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon ground cumin
  • 4 whole cloves garlic peeled
  • 8-10 large or 20 small jalapeno peppers it’s hard to be exact here, but it’s about a pound rinsed, and sliced into thin rings

Instructions

  • In a nonreactive saucepan whisk together the vinegar, water, salt and cumin. Bring to a boil over high heat, stirring until the salt dissolves.
  • Sterilize the jars and lids.
  • Pack each pint jar tightly with sliced pepper rings and one whole garlic clove each. Leave enough room at the top so the lid rests easily on the mouth of the jar.
  • Add the hot brine to cover the pepper rings leaving about 1/4" space at the top of each jar.
  • Use a skewer or chopstick to poke down into the jar, freeing any air bubbles.
  • Clean the top of the jars. Add the tops and screw on the lids.
  • Place into a hot water bath for 15 minutes then remove.
  • Let cool and test that the jars are sealed.
  • Store in a cool dark place for up a year.

18000 Island Dressing

You could put boring ketchup on your hamburger. Or maybe some mayonnaise. You could slather on some Thousand Island dressing. Or, you could just skip all that and go with big flavor. Bold flavor. And kick. 18000 Island Dressing is truly 18 times more flavorful than Thousand Island dressing. There’s nothing boring about it, thanks to a healthy dose of chopped jalapenos.
18000 Island Dressing18000 Island Dressing isn’t just for burgers either. It’s great on sandwiches, or our favorite, wraps. And hot dogs (if you haven’t tried mayonnaise-based sauces on your hot dogs you should, it’s a very welcome change from just using mustard). Anywhere you want bold flavor, it brings it.

Check out some of my other great burger sauces, like Nancy’s, a copycat of Smashburger’s sauce,  and of course, a copycat of the sauce on the McDonald’s Big Mac.

18000 Island Dressing

Course Sauce
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup

Ingredients

  • 1 cup mayonnaise
  • 1/4 cup ketchup
  • 2 tablespoons chopped pickled jalapenos
  • 1 teaspoon Dijon mustard I used Creole mustard for extra kick
  • 1/4 teaspoon garlic powder
  • Kosher salt to taste

Instructions

  • Place all ingredients into a blender.
  • Process until smooth.
  • Refrigerate until ready to use.

Jalapeno Bottle Caps with Blue Cheese Dip

We love deep fried mushrooms. And deep fried pickles. It was just a matter of time until we made deep fried jalapeno slices. Oh my are we ever glad we did. These little jalapeno bottle caps with blue cheese dip are crazy good. They are not very hot but they do have a bit of a kick. If you’re leery of heat, fear not. They have great jalapeno flavor and a little crunch from the breading. I served them with a great, cool blue cheese dip.
Jalapeno Bottle Caps with Blue Cheese DipThe deep fry mix in this recipe can be used for anything from mushrooms to pickles to jalapenos to shrimp. Make a batch and keep it on hand in an air-tight container.

Also try my Nashville hot pickles and fried green tomatoes.

Jalapeno Bottle Caps with Blue Cheese Dip

Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings

Ingredients

For the jalapeno bottle caps

  • Vegetable oil for frying
  • 1 cup deep fry mix see below
  • 8 tablespoons or more beer
  • 3 large jalapeno peppers seeded, and sliced crosswise 1/4-inch thick
  • Kosher salt
  • Blue cheese dip

For the deep fry mix

  • 3 cups self-rising flour or combine 3 cups all-purpose flour with 3 1/2 teaspoons baking powder and 1 1/2 teaspoons kosher salt
  • 1/2 cup self-rising white cornmeal or combine 1/2 cup regular cornmeal with 1/2 teaspoon baking powder and 1/4 teaspoon salt
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper

Instructions

For the jalapeno bottle caps

  • Heat a few inches of oil in a deep fryer or Dutch oven to 375 F.
  • Add beer to the fry mix and mix until smooth. You might have to add more beer. Don't make it too thin, you want it to stick to the jalapenos.
  • Add in the jalapenos and cover in the batter.
  • Working in batches if needed, deep fry the jalapenos 2-3 minutes per side until golden brown. Remove to a paper towel-lined plate and sprinkle with salt.
  • Serve hot with cool blue cheese dip.

For the deep fry mix

  • Combine all ingredients. Store unused portion in an airtight container.