Tag: jalapeno

Slow Cooked Jalapeno Corn

Ah, glorious sweet corn. It makes me happy whenever corn is in season. I love it any way you can cook it. This slow cooked jalapeno corn version adds a bit of heat (though really, it’s quite tame) from jalapenos, and tremendous creamy sweetness. It’s also perfect for a get-together since it makes a pretty good size batch. You can halve it if you need, or double it for an even bigger crowd.

Slow Cooked Jalapeno Corn

You can leave out the jalapenos, but I think you’ll want to add something in place of it, like minced sweet onion. Don’t go crazy with it, but you need just a little something for a little bite in this slow cooked jalapeno corn.

Although I slow cooked the corn in my oven, you can also cook it on a grill or even a smoker. Just keep your temperature around 250 F and the corn will come out delicious.

If it’s in season, I grab my sweet corn from My Dad’s Sweet Corn!

Also try my cedar planked sweet corn.

Slow Cooked Jalapeno Corn
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Slow Cooked Jalapeno Corn

Ah, glorious sweet corn. It makes me happy whenever corn is in season. I love it any way you can cook it. This slow cooked jalapeno corn version adds a bit of heat (though really, it’s quite tame) from jalapenos, and tremendous creamy sweetness.
Course Side
Cuisine American
Keyword corn, crockpot, slow cooker
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 16
Calories 223kcal
Author Based on a recipe from The Pioneer Woman

Ingredients

  • 24 ears fresh corn shucked and kernels cut from the cobs
  • 2 cups heavy cream
  • 2 sticks butter cubed
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 6 cloves garlic minced
  • 4 jalapenos sliced very thin

Instructions

  • Preheat the oven to 250 degrees F.
  • Place corn in a large disposable roasting pan.
  • Add remaining ingredients and stir.
  • Cover with foil and bake for 1 1/2 hours – 2 hours or until the corn is tender.
  • Stir before serving.

Nutrition

Calories: 223kcal | Carbohydrates: 27g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 178mg | Potassium: 402mg | Fiber: 3g | Sugar: 9g | Vitamin A: 738IU | Vitamin C: 14mg | Calcium: 25mg | Iron: 1mg

Nutritional values are approximate.

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
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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. 
Course Bread
Cuisine American
Keyword bread, homemade, spicy
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 1 loaf
Calories 1693kcal
Author Mike

Ingredients

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.

Nutrition

Calories: 1693kcal | Carbohydrates: 300g | Protein: 60g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 59mg | Sodium: 2686mg | Potassium: 555mg | Fiber: 11g | Sugar: 27g | Vitamin A: 1026IU | Vitamin C: 50mg | Calcium: 471mg | Iron: 4mg

Nutritional values are approximate.

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 Roast

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!

If you can’t find fire-roasted jalapenos just use the canned ones. Or substitute fresh jalapenos, roasted on a grill then chopped.

Also try my slow pot roasts: BBQ pot roast, Cajun pot roast and Mississippi pot roast.

Slow Cooker Jalapeno Pot Roast
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Slow Cooker Jalapeno Pot Roast

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.
Course Main
Cuisine American
Keyword crockpot, pot roast, slow cooker
Prep Time 5 minutes
Cook Time 10 hours
Total Time 10 hours 5 minutes
Servings 8 servings
Calories 316kcal
Author Based on a recipe from Crocking Girls

Ingredients

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.

Nutrition

Calories: 316kcal | Carbohydrates: 2g | Protein: 33g | Fat: 20g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 432mg | Potassium: 600mg | Fiber: 1g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 4mg

Nutritional values are approximate.

Grilled Cornbread with Jalapeno Honey Butter

Boy, where have I been that I haven’t grilled cornbread with jalapeno honey butter until now? I gotta get out more! 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 Butter

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 when you make this grilled cornbread with jalapeno honey butter.

You can make extra of the jalapeno honey butter and keep it on hand for more than just cornbread (I recommend it on biscuits, and it’s also fantastic on English muffins!). 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
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5 from 1 vote

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. 
Course Side
Cuisine American
Keyword cornbread, grilled
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8
Calories 118kcal
Author Based on a recipe from Whole and Lovely Oven

Ingredients

  • 1 batch your favorite cornbread I use Jiffy
  • ½ cup unsalted butter
  • 1 4 ounce 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.

Nutrition

Calories: 118kcal | Carbohydrates: 4g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 3mg | Potassium: 7mg | Fiber: 1g | Sugar: 4g | Vitamin A: 356IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

Nutritional values are approximate.

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.

Jalapeno Pimento Cheese Potato Salad

I could sit down with the entire bowl of this salad and just go to town on it in one sitting. Gone. All done.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

There’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
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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. 
Course Side
Cuisine American
Keyword pimento cheese, potato salad, spicy
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 8
Calories 530kcal
Author Based on a recipe from Chile Pepper magazine June 2017

Ingredients

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.

Nutrition

Calories: 530kcal | Carbohydrates: 32g | Protein: 14g | Fat: 39g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 497mg | Potassium: 811mg | Fiber: 2g | Sugar: 2g | Vitamin A: 379IU | Vitamin C: 15mg | Calcium: 238mg | Iron: 2mg

Nutritional values are approximate.

Bacon Jalapeno Tots on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

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 Easy


The 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
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Bacon Jalapeno Tots on the Char-Broil Big Easy

The 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.
Course Appetizer
Cuisine American
Keyword Big Easy, Char-Broil, tater tots
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 bites
Calories 136kcal
Author Based on a recipe from The Noble Pig

Equipment

Ingredients

For the cheese sauce

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.

Notes

You’ll need a Bunk Bed basket for your Big Easy to cook all of these tots at once.

Nutrition

Calories: 136kcal | Carbohydrates: 4g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 295mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 124IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 1mg

Nutritional values are approximate.

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 and burger 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 and a slight vinegary tang.

Jalapeno Onion Steak and Burger Topping

Next time I cook up some hot dogs I’m going to make another batch of this jalapeno onion steak and burger topping. It’ll really crank up anything grilled, from hot dogs to smoked sausages to burgers to grilled chicken sandwiches, too! 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.

You don’t have to make these ‘spicy’. Instead, you can substitute other non-hot peppers. Sliced green bell pepper or poblanos will still add wonderful pepper flavor without adding the heat.

Also try my molasses chili steak marinade.

Jalapeno Onion Steak and Burger Topping
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5 from 1 vote

Jalapeno Onion Steak and Burger Topping

This jalapeno onion steak topping was so good I ended up making another batch to top some hamburgers later in the week.
Course Sauce
Cuisine American
Keyword burgers, sauce
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 cups
Calories 379kcal

Ingredients

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.

Nutrition

Calories: 379kcal | Carbohydrates: 34g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 134mg | Potassium: 558mg | Fiber: 3g | Sugar: 22g | Vitamin A: 1161IU | Vitamin C: 35mg | Calcium: 123mg | Iron: 1mg

Nutritional values are approximate.

Hawaiian ABTs

Sure, I’ve made ABTs (atomic buffalo turds) on my smoker before. They’re a great appetizer, and a great cook’s snack, and also a great way to use up any free space you might have on your cooker when smoking ribs, pork, chicken or whatever. These Hawaiian ABTs bring a really nice sweet twist to the classic recipe for ABTs. Bacon and a bit of heat tamed by cream cheese and pineapple make for a can’t-get-enough treat. Perfect!

Hawaiian ABTs

You can sprinkle the Hawaiian 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. A little extra heat wouldn’t hurt, but I emphasize ‘little’. Go easy on it.

I recommend that you use a grill basket when making this dish. It makes cooking easier and you don’t have to worry about anything falling through the grates. And cleanup is easier too!

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
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5 from 1 vote

Hawaiian ABTs

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!
Course Appetizer
Cuisine American
Keyword grilled, jalapeno
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings 24 poppers
Calories 579kcal
Author Based on a recipe from Year on the Grill

Ingredients

  • 12 jalapeno peppers sliced in half lengthwise
  • 8 ounces cream Cheese softened to room Temperature
  • 24 Slices bacon
  • 24 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)!

Nutrition

Calories: 579kcal | Carbohydrates: 120g | Protein: 8g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 185mg | Potassium: 1060mg | Fiber: 13g | Sugar: 90g | Vitamin A: 735IU | Vitamin C: 441mg | Calcium: 129mg | Iron: 3mg

Nutritional values are approximate.

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 Rings

You 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.

I keep my rings in Mason jars.

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
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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. 
Course Side
Cuisine American
Keyword jalapeno, pickled
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 15 minutes
Servings 2 pints
Calories 62kcal
Author Mike

Ingredients

  • 2 pint Mason jars with lids
  • ½ cup water
  • 1 ½ cups white vinegar
  • 1 teaspoon Kosher salt
  • ¼ teaspoon ground cumin
  • 4 cloves garlic peeled
  • 8-10 large jalapeno peppers it’s hard to be exact here, but it’s about a pound rinsed, and sliced into thin rings. For smaller rings, use about 20 small jalapenos

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.

Nutrition

Calories: 62kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1184mg | Potassium: 244mg | Fiber: 2g | Sugar: 2g | Vitamin A: 612IU | Vitamin C: 69mg | Calcium: 37mg | Iron: 1mg

Nutritional values are approximate.

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 the classic. There’s nothing boring about it, thanks to a healthy dose of chopped jalapenos. Anywhere you used the ‘boring’ stuff, grab some of this instead.

18000 Island Dressing


18000 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.

These little sauce dipping cups are great for serving salad dressings. They keep me from over-dressing my salads, which is something I’m prone to do since I’m a dressing-aholic. They’re easy to clean up, too. And they’re also great for dipping nuggets, tenders or even chicken wings.

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.

Also try my more traditional dressing.

18000 Island Dressing
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5 from 1 vote

18000 Island Dressing

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.
Course Sauce
Cuisine American
Keyword homemade salad dressing
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup
Calories 1602kcal
Author Based on a recipe from Jeff Mauro

Ingredients

Instructions

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

Nutrition

Calories: 1602kcal | Carbohydrates: 19g | Protein: 3g | Fat: 168g | Saturated Fat: 26g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 2358mg | Potassium: 288mg | Fiber: 1g | Sugar: 18g | Vitamin A: 797IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 1mg

Nutritional values are approximate.