Salad dressings are easy to make at home and so much better than store bought. A few of my favorites include creamy cilantro lime dressing, Caesar dressing, and basil vinaigrette. I also love this Jalapeño Ranch dressing. It only takes 10 minutes …
Salad dressings are easy to make at home and so much better than store bought. A few of my favorites include creamy cilantro lime dressing, Caesar dressing, and basil vinaigrette. I also love this Jalapeño Ranch dressing. It only takes 10 minutes to make and the flavors are SO good. The dressing is creamy, tangy,…
Cowboy candy probably isn’t something you hand out at Halloween — unless your trick-or-treaters are fans of jalapeño peppers! These savory and sweet candied jalapeños are so freakin’ delicious, they just make everything better. It’s more than just a fun name. I’d say they might even top your favorite candy bar as a tasty treat, because you’ll want to put them on everything you grill from now until the end of summer.
I’ve got an easy cowboy candy recipe for you here, and we’re putting them on one of my favorite grill recipes: burgers! We round out the perfect combination of savory and sweet in this recipe with Bush’s Original Baked Beans, which are the perfect side for summer grilling. Nothing says backyard BBQ more than a spicy burger with Bush’s Baked Beans on the side!
The texture of cowboy candy is similar to bread and butter pickles, but with extra zip from the spicy pepper. When it comes your burger, cowboy candy is a spicy treat to kick things up a notch. Plus, if you have leftover syrup from making these savory and sweet peppers, one of my favorite ways to use it up is for glazes or on ribs and chicken. This stuff is liquid gold.
Cowboy candy: Start with fresh jalapeños, and then we’ll pickle our thin pepper slices in a mixture of apple cider vinegar, granulated white sugar, turmeric, celery seed, granulated garlic and cayenne pepper.
Burger: To make the cowboy candy the real star of the show, we’re going with a classic bacon smashburger with cheese. Ground beef, slices of bacon, cheese slices, kosher salt, black pepper, garlic powder and mayo are all we need.
Baked beans: Bush’s Original Baked Beans are perfect here! We dress them up a bit with cowboy candy and chopped bacon.
How to Cut a Jalapeño
Have you ever sliced spicy jalapeños, forgot and then rubbed your eyes? It’s brutal! The easiest way to prevent this experience is to wear disposable gloves while you slice peppers.
Make sure you wash your hands well afterward, along with your cutting board and the knife you used to cut the spicy pepper. If you do get some capsaicin — the compound in hot peppers like our jalapeños, banana peppers and serrano peppers that gives them that flavorful kick — on your hands and it causes a burning sensation, you can use dish soap, rubbing alcohol or even yogurt to cool things down.
Get stoked for life
This sauce is FYR!
an all-new line created for live fire cooking
Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.
Cowboy candy in summer > leftover Halloween candy in summer. Let’s put these candied jalapenos on a burger!
Making the Cowboy Candy
First up: those savory, sweet, spicy peppers. Start by thinly slicing 1 pound of fresh jalapeños. You can use your favorite chef’s knife or a mandoline cutter for this part! Put a cast-iron skillet on medium heat, and then add 1 cup apple cider vinegar, 3 cups of granulated sugar, ½ teaspoon turmeric, ½ teaspoon of celery seed, 1.5 teaspoons of granulated garlic and 1 teaspoon of cayenne pepper to the skillet. Bring the vinegar mixture to a full rolling boil, then add the sliced jalapenos.
Let those jalapeños cook in the boiling syrup for 2-3 minutes, then take them out with a slotted spoon and set them aside in a mason jar.
Boil the sugar sauce for another five minutes, then remove it from heat and pour the boiling sweet syrup into the mason jar with the jalapeños. Finish up your cowboy candy by placing the jar of jalapeños in the fridge to cool.
Ideally, you’ll want them in there for three or four days, but you’ll get a nice flavor with two or three hours if you’re in a pinch.
Grilling the Burger
Heat your grill to high heat, about 400 degrees Fahrenheit, for direct cooking. Put a cast-iron skillet on the fire so it can preheat.
Grab a handful of ground beef and then gently roll it into a ball. Repeat this process until you’ve got six total burger balls.
When your skillet is smoking, add that ball of ground beef to the skillet. Place a piece of parchment over the ball, and then firmly press with the spatula until the burger is smashed on the skillet.
Season the patty with salt, pepper and garlic powder, then let it cook for another 1-1.5 minutes. Carefully flip the burger patty over and then season the new side. Top with a slice of cheese and let melt for 1-2 minutes.
Once the cheese has melted, pull the burger off and let it rest. Repeat this process for the rest of your patties.
Bacon and Beans
Add a cast iron skillet or plancha over the flames to heat, then place some sliced bacon in the cold skillet. Cook the bacon until it’s nice and crispy, then glaze the slices with a little of the cowboy candy sugar syrup. This is how we’ll incorporate even more of that cowboy candy goodness into our beans! Pull off and keep warm.
Add another skillet to the heat with a can of Bush’s Original Baked Beans. Bring the beans to a full simmer, then pull them off and top with chopped bacon and cowboy candy.
Assembling the Cowboy Candy Burger
Serve your burgers on toasted buns with mayonnaise, double stacked patties, candied bacon, cowboy candy and Bush’s Baked Beans on the side. Enjoy!
What to Serve with Cowboy Candy
Like I said, you can put cowboy candy on everything. Hot dogs are another great way to get your cowboy candy fix! The great thing about a hot dog is that Bush’s Baked Beans also pair perfectly with them. You could also add bits of hot dog to the beans for the ultimate meaty bean experience!
You can keep the cowboy candy in that mason jar of sweet brine in the fridge for up to two months. Wrap the cooled-down burger patties tightly in foil and keep them in an airtight container in the fridge for 3-5 days.
OK, you got me hooked on cowboy candy. What other ways can I use it?
Awesome! Glad to hear you’re now a seasoned cowboy candy fan. These spicy jalapeno slices are great in so many things. Putting them on top of cocktails, cornbread, guacamole, Hawaiian pizza and eggs are just a few ideas!
Why smash the burger?
When you smash a beef patty, you supercharge the sear on that burger. The extreme heat and pressure seals in the juices and flavor, giving us a crispy crust on top of it all — a perfect landing spot for cowboy candy.
Where can I find Bush’s Original Baked Beans?
People love Bush’s Original Baked Beans so much, they’re everywhere. Check out the company’s store locator to find out which supermarkets carry them near you. While you’re on the website, you can also discover Bush’s other products, bean recipe ideas and more.
All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
Cowboy candy is a freakin' delicious way to turn fresh jalapeño peppers into a savory, sweet treat that is perfect for topping burgers.
Course Appetizer, Dinner, Lunch, Main Course, Side Dish, Snack
Cuisine American
Prep Time 15 minutesminutes
Cook Time 1 hourhour15 minutesminutes
Total Time 1 hourhour30 minutesminutes
Servings 4people
Calories 1319kcal
Author Derek Wolf
Ingredients
Cowboy Candy:
1lbJalapeñosthinly sliced
1cupApple Cider Vinegar
3cupsGranulated Sugar
1/2tspTurmeric
1/2tspCelery Seed
1.5tspGranulated Garlic
1tspCayenne Powder
Burger:
1lbsGround Beef
½lbSliced Bacon
6-8Sliced Cheese
1/4cupSalt/Pepper/Garlic
Mayonnaiseas needed
Burger Buns
Baked Beans:
16ozcans Bush’s Original Baked Beans
1/2cupCowboy Candy
1/4cupChopped Bacon
Instructions
Cowboy Candy:
Add a cast iron skillet to medium heat.
Place all the ingredients (outside the jalapenos) to the skillet and bring to a small boil.
Add the jalapenos to the rolling boil for 2-3 minutes, then pull off and set aside.
Boil the sugar sauce for 5-6 more minutes, then pull off and add everything (boiled sugar sauce and jalapeños) to a mason jar.
Place in the fridge to cool for at least 2-3 hours but ideally 3-4 days.
Burger & Baked Beans:
Heat your grill at high heat (around 400F) for direct cooking. Add a cast iron to the fire to preheat.
Grab a handful of ground beef and gently roll it into a ball. Repeat this for 6-8 balls or until you’re out of meat.
Get your skillet ripping hot (so it's gently smoking).
Add a burger ball to the skillet. Place a piece of parchment over one ball and then firmly press with the spatula until the burger is “smashed” on the skillet.
Season the patty with salt, pepper and garlic. Let cook for another 1-1.5 minutes.
Carefully flip the burger patty over and then season the new side.
Top with a slice of cheese and let melt for 1-2 minutes. Once melted, pull off and rest.
Repeat for the rest of your patties.
Add a cast iron skillet or plancha over the flames to heat and add some sliced bacon to the cold skillet.
Cook them bacon till crispy, then glaze with a little of the cowboy candy sugar sauce. Pull off and keep warm.
Add another skillet with a can of Bush’s Baked Beans. Bring to a full simmer, then pull off and top with chopped bacon and cowboy candy.
Serve your burgers on toasted buns with mayonnaise, double stacked patties, candied bacon, cowboy candy and Bush’s Baked Beans on the side. Enjoy!
Notes
How to Cut a JalapeñoHave you ever sliced spicy jalapeños, forgot and then rubbed your eyes? It’s brutal! The easiest way to prevent this experience is to wear disposable gloves while you slice peppers. Make sure you wash your hands well afterward, along with your cutting board and the knife you used to cut the spicy pepper. If you do get some capsaicin — the compound in hot peppers like our jalapeños, banana peppers and serrano peppers that gives them that flavorful kick — on your hands and it causes a burning sensation, you can use dish soap, rubbing alcohol or even yogurt to cool things down.
Smoked jalapeño poppers are a classic appetizer, so here’s our delicious twist on perfection. We still smoke the jalapeño poppers until the bacon is done, but to make this smoked jalapeño popper recipe so freakin’ delicious, we then dredge and fry ’em up. It’s not that complicated, but there are a few tricks that make a huge difference for these little bites.
We get even more smoky flavor in this recipe from Cowboy Charcoal. The coals from Cowboy Charcoal burn really clean, so they’re ideal for any grilling recipe. I’ve used this stuff for everything from grilled steak nachos to birria egg rolls and stuffed lobster tails. Those coals get super hot and make it so we get the best poppers!
A jalapeño poppers recipe is always a hit for game day or a special occasion, and with good reason — that little extra kick from fresh jalapeño peppers, the different flavors in the cream cheese and the umami from the savory bacon make this classic appetizer hard to resist. By going the extra mile and frying these bad boys, you know that dish of poppers is going to disappear as soon as it hits the table.
Here’s what to keep in mind for a successful smoked fried jalapeño popper. First, make sure the bacon is wrapped super tight on the poppers. If you need to, stick toothpicks through the poppers so the bacon strips don’t fall off. Then, dredge the wrapped peppers twice in the batter for the best results when it comes to coating. The frying doesn’t take too long, so keep an eye on the clock so you don’t burn the outside batter.
For other ways to enjoy our jalapeño popper combo, you can check out my shrimp jalapeño poppers. I’ve also made a surf and tuff popper that included lobster claw meat and beef bacon strips, or even something called Texas Twinkies which offer a version of poppers that include stuffing them with brisket!
Smoked Fried Jalapeño Poppers Ingredients
Jalapeño Poppers: We’ll use fresh jalapeño peppers, slices of your favorite bacon and your favorite BBQ rub, with a filling mixture made up of cream cheese and sharp cheddar cheese. Ranch dressing for serving rounds it all out.
Batter: We make this smoked fried jalapeño popper recipe next level with our fry batter, which has eggs, panko breadcrumbs, white flour, kosher salt, garlic powder, black pepper, paprika and cayenne pepper.
I also paid these smoke fried jalapeño poppers with a ranch dressing for dipping because it’ll help cool any of the remaining heat from the popper. You can use store bought ranch dressing if you’d like, or check out my homemade recipe below!
Homemade Ranch Dressing
Ranch dressing from scratch is super simple. In a small bowl, mix together 1/2 cup of sour cream, 1/3 cup of buttermilk, 2 tablespoons of mayonnaise, 2 teaspoons of lemon juice, 1/2 teaspoon of kosher salt, 1 minced fresh garlic clove and chopped fresh herbs of your choice (I like to use cilantro, dill and parsley). Stick it in the fridge for about 15 minutes to let the flavors meld, then serve and enjoy.
How to Make Smoked Fried Jalapeño Poppers
Game on! I’m so stoked for you to try these smoked jalapeño poppers. It might be my new favorite appetizer.
Stuffing the Peppers
To make the smoked jalapeño popper filling, mix one block of full-fat cream cheese and 1 cup of shredded cheddar cheese together in a bowl.
Next, pick up one of your fresh jalapeños and slice a “T” shape into it, with the top slice underneath the steam and the long slice going the length of the pepper. Using gloves or a small spoon, scoop out the seeds and ribs from the inside of the jalapeño. Be careful not to break off the stem.
Once you’ve cleaned out the jalapeño, stuff the pepper with the cream cheese mixture. Next, take 1-2 slices of uncooked bacon and carefully wrap those around the whole jalapeño, making sure to fully encase the pepper.
Season the outside of the strips of bacon with your favorite BBQ seasoning and set aside. Repeat this process for your other seven jalapeños.
Smoking the Jalapeño Poppers
Preheat your smoker or grill to 250 degrees F for indirect heat cooking. Add some wood chips or wood chunks for added smoke flavor. Then, place your jalapeño poppers on the smoker and cook for about 90 minutes, or until the thick cut bacon has become dark amber and crispy. Once the peppers are done, pull them off and place them in the freezer for 15-20 minutes to fully cool.
Frying the Smoked Jalapeño Poppers
Preheat your frying oil to 350 degrees F. I like to use enough oil to get 2-3 inches in the skillet.
Mix 2 cups of white flour, 1 tablespoon of kosher salt, 1 tablespoon of garlic powder, 1 tablespoon of black pepper, 1 tablespoon of paprika and 1 tablespoon of cayenne pepper in a bowl. Then, whip 3-4 fresh eggs in another bowl. Finally, place 2 cups of panko breadcrumbs in a third bowl.
Next, take the cooled smoked jalapeño poppers out of the freezer. Dredge them in the seasoned flour, then coat them thoroughly in the egg wash, and finish by dredging in the panko crumbs. Set that little smokie aside and repeat for all of the poppers.
Add the smoked jalapeño poppers to the oil and fry for 3-4 minutes, or until golden crispy brown. Once done, place them on a paper towel-lined plate and let them cool. Serve this spicy bite with some ranch dressing or sour cream and enjoy!
What to Serve with Smoked Fried Jalapeño Poppers
These delicious smoked jalapeño poppers will be right at home kicking off a game day spread. Think burgers, nachos, grilled chicken, sausages or even steak if you’re feeling fancy.
If you have leftover poppers, store them in an airtight container in the fridge for up to three days. Then, reheat on a grill or in a 350-degree oven until warmed. Just know that we find that the texture of smoked jalapeño poppers is best the day of, right off the grill.
FAQs
What size peppers should I use?
The size of your peppers should be about 3 inches long. If they’re bigger than that, they get floppy and hard to eat with your hands. If they’re smaller than that, they can be hard to stuff and get all that extra flavor!
What’s the best way to cut fresh jalapeño peppers?
Ever cut a spicy pepper and touched your eyeball? WORST! The easiest way to prevent this experience is to wear disposable gloves while you’re cutting the peppers.
Make sure you wash your hands well afterward, along with your cutting board and the knife you used to cut. If you do get some capsaicin — the compound in hot peppers that gives it the kick we all love — on your hands and it causes a burning sensation, you can use dish soap, rubbing alcohol or even yogurt to cool things down.
Cowboy Charcoal has built a well-earned reputation as some of the cleanest and best stuff around, so you can find it almost anywhere. Check out the company’s store locator to see which hardware stores carry it near you.
Get The Cookbooks!
Flavor X Fire & FOOD X Fire
By Derek Wolf
All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
Smoked fried jalapeño poppers, wrapped in bacon and stuffed with cheese, are a delicious twist on a classic game day appetizer.
Course Appetizer, Dinner, Lunch, Main Course
Cuisine American, Mexican
Prep Time 30 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours30 minutesminutes
Servings 4people
Calories 883kcal
Author Derek Wolf
Ingredients
Jalapeno and Stuffing:
6-8Jalapeños
6-8Bacon Slices
1block Cream Cheese
1cupCheddar Cheeseshredded
1cupFavorite BBQ Rub
Ranch Dressingfor serving
Batter:
3-4Fresh Eggswhipped
2cupsPanko Crumbs
2cupsWhite Flour
1tbspKosher Salt
1tbspGarlic Powder
1tbspBlack Pepper
1tbspPaprika
1tbspCayenne
Frying Oil
Instructions
Smoking:
Begin by mixing together the cream cheese and cheddar cheese in one bowl.
Next, take a jalapeno and slice a “T” shape with the top slice being underneath the steam and the long slice going the length of the pepper. Using gloves or a utensil, scoop out all the filling and seeds from the inside of the jalapeno. Be careful not to break the stem off.
Once cleaned, stuff the pepper full of the cream cheese mixture.
Next, take 1-2 slices of bacon and carefully wrap it around the whole jalapeno making sure to fully encase it.
Season the outside of the bacon with your favorite BBQ seasoning and set to the side. Repeat this for all the other jalapenos until completed.
Preheat your smoker/grill to indirect heat at 250F. Add some wood chips or wood chunks to the smoker for added smoke flavor.
Add your jalapeno poppers to the smoker and let cook for about 90 minutes or until the bacon has become dark amber and crispy.
Once done, pull them off and place in the freezer for 15-20 minutes to fully cool.
Frying:
Preheat frying out to 350F.
Add flour, salt, pepper, garlic, paprika and cayenne to a bowl and mix.
Whip your eggs in a separate bowl and place the panko crumbs in a third bowl.
Pull out the cooled jalapeno poppers and place in the seasoned flour, then into the egg wash (coat thoroughly) and then lastly into the panko crumbs. Set to the side and repeat for all of your poppers.
Add the jalapeno poppers to the oil to fry for 3-4 minutes or until golden crispy brown. Once done, pull off and let cool.
Serve with some spicy ranch or sour cream and enjoy!
Notes
Homemade Ranch DressingRanch dressing from scratch is super simple. In a small bowl, mix together 1/2 cup of sour cream, 1/3 cup of buttermilk, 2 tablespoons of mayonnaise, 2 teaspoons of lemon juice, 1/2 teaspoon of kosher salt, 1 minced fresh garlic clove and chopped fresh herbs of your choice (I like to use cilantro, dill and parsley). Stick it in the fridge for about 15 minutes to let the flavors meld, then serve and enjoy.
Listen, I love Taco Tuesday as much as the next gal, but Taco Salads are really where it’s at. I have always said that salad is the ultimate “fast food”, and I’m sticking to it. Think about it, they’re quick, easy, and almost always require very little cooking. When you want a little extra somethin’ special, this taco salad with lean ground beef is it. You can make taco salad at home for a fraction of the price and have enough salad to meal prep all week long.
What Is Taco Salad?
Taco salad is everything you love about crispy beef tacos but in salad form! I’ve made sure it’s jam-packed with lettuce and extra veggies to keep you full all day long.
Ingredients
Here’s what you’ll need to make this taco salad:
Sour Cream: Forms the creamy and tangy base of the dressing.
Lime: The juice and zest of two limes adds acidity and bright citrus flavor to the dressing.
Garlic: Adds a balancing earthiness to the dressing.
Seasonings: Salt, chili powder, and sugar balance out the flavor of the dressing.
Olive Oil: Helps to emulsify the dressing.
Ground Beef: The classic choice for a taco salad. You could easily swap for ground chicken or turkey if you prefer. I used a lean ground beef, so I didn’t have to strain off any fat from cooking, saving me a little time. Vegetarian? No problem! This salad is crazy flavorful with or without the meat.
This salad is a crowd-pleaser! If I’m entertaining and have guests or family members who don’t eat certain ingredients, I keep everything separate so everyone can build their own perfect taco salad! I like mine without the ground beef and always use extra beans… yum! I love that everyone can enjoy this salad together with a wide range of toppings and feel full and content.
1cupshredded cheddar (about 1/2 of an 8-oz. block)$1.25
1jalapeno, sliced into thin rings$0.30
1headiceberg lettuce, chopped into bite-sized pieces$1.79
Instructions
Gather and prep all topping ingredients: julienne red onion, chop tomato, defrost frozen corn, drain and rinse black beans, dice avocado, crush tortilla chips, shred cheddar cheese, and slice jalapeno. Set aside or mix together in a large serving bowl.
Chop iceberg lettuce into bite-sized pieces.
Combine sour cream, juice and zest from limes, minced garlic, salt, chili powder, sugar, and oil in a small mixing bowl. Whisk to combine.
Add lean ground beef and taco seasoning packet to skillet. Break apart the ground beef with a spatula and mix in the taco seasoning. Cook until all of the ground beef has turned brown.*
Top chopped lettuce with prepped veggies and cooked ground beef. Toss all ingredients together.
Drizzle a generous helping of dressing over the top with crumbled tortilla chips! Serve and enjoy.**
*I used a lean ground beef, so I added my seasoning and beef at the same time. I didn’t have any fat to strain off at the end, which saved me a little prep time.**If you are meal prepping, keep the wet ingredients (like the beef and salad dressing) separate so your veggies and lettuce do not wilt and the tortilla chips do not get soggy. Just dress and toss when you’re ready for lunch.
Gather all topping ingredients. Julienne 1/2 red onion, chop 2 roma tomatoes, defrost 1 cup frozen corn, drain and rinse 1 can black beans, dice 1 avocado, crush 3 cups of tortilla chips, shred 1 cup cheddar cheese, slice 1 jalapeno. Set aside or mix together in a large serving bowl.
Chop 1 head of iceberg lettuce into bite-sized pieces.
Combine 4 oz sour cream, juice and zest from 2 limes, 1 clove of minced garlic, 1/4 tsp salt, 1/4 tsp chili powder, 1/2 tsp sugar, and 4 Tbsp oil in a small mixing bowl.
Whisk to combine.
Add 1 pound lean ground beef and 1 packet of taco seasoning to skillet. Break apart the ground beef with a spatula and mix in the taco seasoning.
Cook until all of the ground beef has turned brown. I used a lean ground beef, so I added my seasoning and beef at the same time. I didn’t have any fat to strain off at the end, which saved me a little prep time.
Top chopped lettuce with prepped veggies and cooked ground beef.
Toss all ingredients together.
Drizzle a generous helping of dressing over the top with crumbled tortilla chips! Serve and enjoy.
With the sun working overtime during these hot summer months, I’ve got tacos on my mind (and tortillas in my fridge) 24/7. I love how balanced and fresh Mexican-inspired cuisine can be, and these tostadas are no exception! Crispy tortillas are piled high with mashed pinto beans, salsa, veggies, and cheese for a different spin on your typical taco night. Plus, I love that I can use up any leftover tortillas I have on hand so nothing goes to waste! These are super customizable based on your family’s preferences, so you can add or omit just about anything you want.
What Is A Tostada?
The word “tostada” translates to “toasted” in reference to the crispy toasted tortilla shell that serves as the base of the dish. It’s sort of like a flattened taco piled high with filling. It’s also a great way to use up the last of those leftover tortillas that are starting to go stale!
Ingredients
Here’s what you’ll need to make these tostadas:
Onion: I used white onion because it was on sale, but yellow or Vidalia will also work well in this recipe.
Jalapeño: Adds a bit of heat to the filling.
Olive Oil: Helps the filling cook without burning. Neutral cooking oils like canola or vegetable also work well.
Pinto Beans: Create a mushy, refried bean-like texture. If you have some leftover, our favorite (Not) Refried Beans can also work well in this recipe!
Taco Seasoning: An easy way to add classic Mexican flavors.
Water: Helps make the beans easier to mash.
Salsa: Adds freshness to the tostadas. I love this Fire Roasted Salsa, but store-bought works just fine.
Tostada Shells: These small, crunchy corn tortillas are like a flat hard taco shell. A Mexican open-faced sandwich, if you will!
Radishes: Add a delightful, fresh crunch!
Slaw Mix: A cheap and easy hack to add extra veggies to this dish.
Sour Cream: Adds creaminess and tanginess.
Cilantro: Adds a pop of freshness and color.
Avocado: Adds a creamy texture. Guacamole also works well.
Queso Fresco: Can’t find queso fresco or cotija cheese? Cheddar cheese will do just fine, or omit it altogether.
What Is the Difference Between A Tostada and a Tortilla?
A tostada is a tortilla that has been baked or fried until it is crispy. You can purchase ready-made tostada shells from popular brands like Old El Paso, or you can make your own by baking 6-inch corn tortillas until toasted and crispy.
How to Eat A Tostada
Tostadas are finger foods, so use your hands, not a fork and knife! I like the two-handed method of holding the edges of the tostada and taking bites like a slice of toast. I also like to crack the tostadas into smaller pieces and eat it in smaller bites that way.
Add the olive oil, onions, jalapeño, and taco seasoning mix to a skillet. Stir to combine and cook over medium heat until the onions are soft and glossy.
Add the drained and rinsed pinto beans to the skillet with 1 cup of water and simmer for 5-8 minutes, until the beans start to dissolve and break down and the liquid reduces to about 1/2.
Remove from the heat and mash the bean mixture together. Set aside.
Crumble queso fresco, julienne or slice radishes, mince cilantro, thinly the avocado, and gather your premixed cabbage and salsa of choice.
Spread out tostada shells on a cookie sheet and toast in the oven at 350°F for 5 minutes. This makes the tostadas extra crunchy!
Assemble tostadas: The tostada shell will be on the bottom, topped with mashed pinto beans.
Then, add all other toppings; divide the pre-chopped slaw mix, salsa, sour cream, chopped fresh cilantro, avocado, and crumbled queso fresco between all tostadas. Enjoy!
This recipe is easily made vegan by leaving off the sour cream and cheese. There are amazing vegan substitutes available for both of those ingredients nowadays, too!
Add the 1 Tbsp olive oil, 1/2 diced white onion, 1 seeded and diced jalapeño, and 1 oz. packet of taco seasoning mix to a skillet. Stir to combine and cook over medium heat until the onions are soft and glossy.
Add the 2 cans of drained and rinsed pinto beans to the skillet with 1 cup of water and simmer for 5-8 minutes, until the beans start to dissolve and break down and the liquid reduces by about 1/2.
Remove from the heat and mash the bean mixture together.
Crumble 2 Tbsp queso fresco, julienne or slice 3 radishes, mince 2 Tbsp cilantro, thinly slice the avocado, and gather your premixed cabbage and salsa of choice.
Spread out 8 tostada shells on a cookie sheet and toast in the oven at 350°F for 5 minutes. This makes the tostadas extra crunchy!
Assemble tostadas: The tostada shell will be on the bottom, topped with mashed pinto beans.
Then, add all other toppings; divide the 1/2 bag of pre-chopped slaw mix, 1/2 cup salsa, 1/4 cup sour cream, 2 Tbsp chopped fresh cilantro, 1 sliced avocado, and 2 Tbsp crumbled queso fresco between all tostadas. Enjoy!
We are still in the middle of soup season and if you’re looking for a new soup recipe to make this month, then friend you’re in luck! Today we’re making Chicken Enchilada Soup! It’s made with tender chicken breast and lots of bold flavors. Dare I say, it might just be your new favorite soup this year! And the secret ingredient…our homemade enchilada sauce. Keep on reading to find out just how easy it is to make this hearty and satisfying, chicken enchilada soup!
What Is Chicken Enchilada Soup?
Chicken Enchilada Soup is everything you love about regular chicken enchiladas, but it’s conveniently made in one pot! It reminds me of chicken tortilla soup, with tender chicken meat and bold flavors, except it’s made with an easy homemade enchilada sauce. The enchilada sauce is cooked directly in the soup pot with the rest of the ingredients and gives this soup TONS of flavor!
Ingredients For Chicken Enchilada Soup
Here is everything you need to make this chicken enchilada soup recipe:
Chicken Breasts: Boneless, skinless chicken breasts are used for this recipe, but you could also substitute with boneless, skinless chicken thighs instead. The cook time may vary slightly when using chicken thighs.
Onion, Garlic, and Jalapeño: Sautéed onion, garlic, and jalapeño sets the base foundation and adds great flavor to the soup.
Enchilada Sauce: You can certainly use store-bought enchilada sauce, but we used a batch of our Easy Enchilada Sauce recipe for this soup. Instead of making the sauce separately in a different pot, it’s made directly in the same pot that the soup cooks in. The homemade enchilada sauce makes it easy to control the spices and the heat level of this soup and it tastes SO much better than store-bought sauce!
Beans & Corn: Beans and corn add more color, flavor, and texture to the soup!
Tomatoes: A combination of fire-roasted tomatoes, diced tomatoes with green chiles, and tomato paste adds even more flavor and texture to the soup. The tomato paste is used to make the enchilada sauce and it helps thicken the soup, so I wouldn’t skip it.
Chicken Broth: Using a good quality chicken broth will give the soup extra flavor. We use Better than Bouillon to make our broth.
How Spicy Is This SOup?
This chicken enchilada soup definitely has a kick to it. It has jalapeño, chili powder, and cayenne pepper added to it. The brand of chili powder we use is completely mild, but other brands can sometimes carry some heat. If you are using a spicy chili powder, simply reduce or eliminate the cayenne powder from this recipe to compensate. I would say the heat level of this soup is medium spicy, like a medium salsa.
What To Serve WIth Chicken Enchilada Soup
The same day we made this soup at the studio, Beth just happened to also be making some Homestyle Cornbread. So we drizzled a little bit of honey on top of the cornbread to eat with the soup, and OMG…a match made in heaven! The combination of the sweetness from the honey with the spicy and smoky flavors of the enchilada soup were perfect and absolutely delicious. In addition to cornbread, you can also pair this soup with Cilantro Lime Rice or even our Sweet Corn Salsa. And don’t forget the toppings! Some cheddar cheese, a little bit of cilantro, sliced avocado, a dollop of sour cream, or a few more sliced jalapeños (if you like the extra heat) would all be great!
Storing Leftovers
This soup stores very well in the fridge and the freezer. We always suggest dividing the soup into single portions just after cooking so it cools down more quickly in the refrigerator, which will give you more longevity with the leftovers. You can store any leftovers in an airtight container in the refrigerator for about 4-5 days, or you can freeze it for longer storage (about 3 months).
Add 1 Tbsp of cooking oil along with the diced onion, finely diced jalapeño and minced garlic cloves to a large dutch oven or soup pot over medium heat. Sauté for 2-3 minutes or until onions are soft and translucent.
Next add the all-purpose flour, chili powder, ground cumin, garlic powder, cayenne pepper, salt, and the remaining 2 Tbsp of cooking oil to the pot. Stir well and cook the flour and spices with the vegetables for 2 minutes.
Add the tomato paste, drained black beans, fire roasted tomatoes, diced tomatoes with green chiles, frozen corn, and chicken broth to the pot. Stir all the ingredients together making sure to dissolve the tomato paste and scrape up any spices that may be stuck at the bottom of the pot.
Now add the chicken breasts directly inside the pot on top of the rest of the ingredients. Place a lid on the pot and bring the soup up to a boil. Once boiling, reduce the heat to medium-low and allow the soup to simmer for 45 minutes. Make sure the soup is just at a steady simmer at this point, as this will help to create tender chicken breast meat.
After the soup has simmered for 45 minutes, remove the chicken breasts and place them on a clean cutting board. Once cool enough to touch, shred the chicken breasts with a fork.
Add the shredded chicken meat back to the soup pot and stir until the chicken is evenly distributed throughout the soup.
Serve this soup with your favorite toppings like shredded cheese, cilantro, sliced avocado, a dollop of sour cream, or even some more sliced jalapeño. Enjoy!
How to Make Chicken Enchilada Soup – Step by Step Photos
Add 1 Tbsp of cooking oil, one diced onion, one finely diced jalapeño and two minced garlic cloves to a dutch oven or large pot over medium heat. Sauté for 2-3 minutes or until onions are soft and translucent.
Next add 2 Tbsp all-purpose flour, 2 Tbsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/4 tsp cayenne pepper, 3/4 tsp salt, and the remaining 2 Tbsp of cooking oil to the pot.
Stir well and cook the flour and spices with the vegetables for 2 minutes.
Add 3oz. of tomato paste, one 15oz. can of black beans (drained), one 15oz. can of fire roasted tomatoes (with juices), one 10oz. can of diced tomatoes with green chiles (with juices), one cup of frozen corn, and 4 cups of chicken broth to the pot. Stir all the ingredients together making sure to dissolve the tomato paste and scrape up any spices that may be stuck at the bottom of the pot.
Now add two chicken breasts directly inside the pot on top of the rest of the ingredients. Place a lid on the pot and bring the soup up to a boil. Once boiling, reduce the heat to medium-low and allow the soup to simmer for 45 minutes. Make sure the soup is just at a steady simmer at this point, as this will help to create tender chicken breast meat.
After the soup has simmered for 45 minutes, remove the chicken breasts and place them on a clean cutting board. Once cool enough to touch, shred the chicken breasts with a fork.
Add the shredded chicken meat back to the soup pot and stir until the chicken is evenly distributed throughout the soup.
Serve this soup with your favorite toppings like shredded cheese, cilantro, sliced avocado, sour cream, or even some more sliced jalapeño and enjoy!
If you love spicy and you love cheesy, you’ll definitely love Jalapeño Poppers! This cute little appetizer recipe has New Year’s Eve written all over it, and it’s perfectly easy and delicious for football games as well. …Or, if you’re just as obsessed with them as I am, they’re also great for a regular Monday afternoon. 😜
What Are Jalapeño Poppers?
Jalapeño poppers are a staple in American pop food culture and are often served at sports bars or other fast-casual restaurants. They can take several forms, sometimes breaded and deep fried, sometimes baked, and sometimes wrapped in bacon, but they always consist of fresh jalapeño peppers stuffed with a flavorful mix of cheese for that spicy-cheesy-creamy flavor combo.
For this jalapeño popper recipe, we went the easy and budget-friendly route (obvi) and opted for baked poppers with just enough bacon added in to give great flavor without making them over-the-top expensive. These jalapeño poppers are easy enough for even a beginner to make, and tasty enough that you’ll be thankful you didn’t drop a ton of cash on ordering out!
Ingredients for Jalapeño Poppers:
Here’s what you’ll need to make this delicious jalapeño popper recipe at home:
Fresh Jalapeños: Luckily, jalapeños are usually some of the least expensive items in the produce aisle, but if you can’t find them for a good price at your local chain grocery store, look for a Hispanic or Latin grocery store where they’re guaranteed to be super affordable. Look for Jalapeños that are about 3 inches in length for this recipe.
Cheese: We used a mix of cream cheese and cheddar cheese for this recipe so we could get an ultra-creamy finish with a nice cheddar bite. You can also try using Monterey Jack or Pepper Jack (if you like it EXTRA spicy!).
Bacon: Bacon is a classic flavor in jalapeño poppers and it gives a nice smokey finish to the flavor profile. We use just enough to give these poppers flavor without driving up the price too high.
Seasoning: These jalapeño poppers are seasoned with garlic powder, Everything Bagel Seasoning, and green onions. They’re flavorful but not so complicated that you lose the flavor of the jalapeños and bacon. If you don’t have Everything Bagel Seasoning you can increase the garlic powder in the recipe to ½ tsp, and add ⅛ tsp of both salt and pepper.
Are Jalapeño Poppers Spicy?
Yes, jalapeño poppers are pretty spicy! Despite removing the seeds and ribs (the spiciest part of the jalapeño), some of the spicy oils remain in the jalapeño, giving these poppers just the right amount of spicy heat to balance the creamy cheeses. If you’re not a spicy foods fan you’ll probably want to skip this one!
How to Remove Jalapeño Oil From Your Hands
If you’ve ever cooked with jalapeños before, you know the horror of accidentally touching your eyes afterward. Jalapeños contain natural oils that can easily transfer from your hands to your eyes or any other delicate skin, causing an intense burning sensation, and sometimes just washing your hands isn’t enough to remove the oils. Here are a few extra steps you can take to reduce the burn:
Massage a teaspoon or two of cooking oil into your hands. The oil will help dissolve the spicy oils from the jalapeños that are stuck to your hands.
Wash your hands with dish soap instead of hand soap. Dish soap is formulated to break up oily residues whereas hand soaps are often designed to keep skin moisturized.
Rub your hands with an acidic substance, like lemon juice, vinegar, or tomato sauce. This can help break up any spicy oils left on the skin.
OR just wear gloves while working with the jalapeños and avoid the risk. ;)
What to Serve with Jalapeño Poppers
I love these little poppers on their own, but if you want a dipping sauce I would definitely recommend ranch dressing. I’m not usually a ranch person, but the flavor combination between the spicy jalapeño poppers and cooling ranch dressing is hard to beat! I’d also serve them with another starchy appetizer, maybe something like our Steak Fries or Loaded Smashed Potatoes.
Preheat the oven to 425ºF. Cook the bacon in a skillet over medium heat until it is brown and crispy. Remove it from the pan and let it cool on a paper-towel-lined plate.
Slice the jalapeños in half lengthwise and then use a spoon to scoop out the seeds and white ribs, being careful not to tear or puncture the peppers.
Once the bacon is cool, crumble it into tiny pieces and reserve about 1 tablespoon to use as a topping. Add the bacon to a bowl with the cream cheese, shredded cheddar (reserve a small amount for topping as well), sliced green onion, Everything bagel seasoning, and garlic powder. Mix the ingredients together until they're evenly combined.
Divide the cheese filling between the 12 pepper halves and then spread it out to fill and smooth out the top.
Place the filled peppers on a large parchment-lined baking sheet then sprinkle the reserved crumbled bacon and cheddar cheese over the top.
Bake the peppers for 15 minutes or just until the cheese is melted and slightly bubbly. Avoid over-baking the peppers or else they'll become too soft to pick up and enjoy. Allow the poppers to cool just enough to handle, then serve and enjoy!
How to Make Jalapeño Poppers – Step by Step Photos
Cook about 2 oz. of bacon (about 2 slices) in a skillet over medium heat until it is brown and crispy. Remove the bacon from the skillet and let it drain on a paper towel-lined plate as you prepare the rest of the dish.
Slice six jalapeño peppers in half length-wise, then scrape out the seeds and white ribs with a spoon, taking care not to tear the outside of the pepper. To prevent the transfer of spicy oils from your hands to your eyes, mouth, or nose, either use gloves while preparing the peppers or see our tips above for removing jalapeño oil from your hands.
Once the bacon is cool enough to touch, crumble it into tiny pieces. Reserve about 1 teaspoon of the bacon to use as a topping, then add the rest to a bowl with 4 oz. of room-temperature cream cheese, ½ cup shredded cheddar cheese (reserve about 2 Tbsp for topping), 1 sliced green onion, 1 teaspoon Everything Bagel Seasoning, and ¼ teaspoon garlic powder. Mix these ingredients together until evenly combined.
Divide the cheese mixture evenly between the 12 jalapeño halves, then spread it out to fill the peppers, smoothing out the top.
Place the filled jalapeños on a large parchment-lined baking sheet, then sprinkle the reserved bacon bits and shredded cheddar over top.
Bake the jalapeño poppers in the preheated 425ºF oven for 15 minutes, or just until the cheese is melted and bubbly on top. Avoid overcooking the poppers or else the peppers will get too soft to pick up and eat. Allow the peppers to cool just enough to handle, then serve and enjoy!
What are two of my favorite budget-friendly ingredients? Beans and eggs! And they come together perfectly to create a really simple and filling meal that’s great for breakfast, brunch, or just any time of the day (eggs all day every day, please!). And you really can’t beat the cost of this dish. Even with a few fancier toppings, my price per serving came in just over a dollar. 🙌
I love turning an inexpensive can of beans into a delicious meal, so the other day I was thinking, “Hey, I wonder if you could cook eggs in some saucy beans like you do shakshuka?” So I tried it out and it worked! This recipe is super simple, satisfying, and you can make it as simple or as extravagant as you’d like, depending on how you top it.
Ingredients for Black Beans with Eggs
Here’s all you’ll need to make this super budget-friendly meal:
Garlic and Jalapeño: Sautéed fresh garlic and jalapeño create a super flavorful base for the beans, adding depth and a little spicy kick. If you don’t like spicy, you can skip the jalapeño. And you can totally “measure with your heart” for the garlic. ;)
Black Beans: Beans provide the bulk for this recipe, making it super filling while staying super cheap, AND adding tons of fiber and nutrients. Win! While you could potentially use any bean for this recipe, black beans definitely fit this flavor profile the best and have the best visual appeal.
Eggs: I used four large eggs, but you could certainly add more if you prefer. I chose to cook the eggs so the yolks were still a bit runny, but you can cook them longer if you prefer a solid yolk. Or, you could even scramble them separately and simply top your bowl of beans and rice after the fact!
Toppings: The toppings are totally customizable and can make this recipe super fancy or very simple. We used a combination of onion, cilantro, avocado, and Cotija cheese. See our list of other topping ideas below for more inspo!
Rice: I served the black beans and eggs over a bed of cooked rice, but you could also scoop them into a tortilla and enjoy them like an enchilada or burrito.
How to Store Leftovers
If you plan to eat your black beans and eggs over the course of a few days, do not pre-poach the eggs in the beans. Simply cook the seasoned beans and store the beans, rice, and toppings separately. Then cook a fresh egg each day to top the beans and rice. You can cook the egg using any method: scrambled, fried, soft-boiled, or hard-boiled.
Topping Ideas
This recipe is just asking for all sorts of fun toppings. You can really dress it up with tons of flavor and color, or keep it super simple and budget-friendly by drizzling some store-bought salsa over top. Here are some ideas for toppings other than what we used below:
Mince the garlic and dice the jalapeño (seeds removed). Add the garlic and jalapeño to a large skillet with the olive oil and sauté over medium heat for about one minute, or just until the garlic softens a bit and becomes fragrant.
Add the canned beans (without draining) to the skillet along with the water and cumin. Stir to combine, then allow the beans to come up to a simmer.
Let the beans simmer, stirring often, for about five minutes. After the beans have softened slightly from simmering, use the back of a large spoon to smash some of the beans to thicken.
Turn the heat down to medium-low. Crack the eggs onto the beans. Partially cover the skillet with a lid and allow the eggs to simmer in the beans for 7-10 minutes, or until the eggs are cooked to your liking.
Top the skillet with your favorite ingredients (we used onion, cilantro, avocado, and cotija), and serve over a bed of warm rice. Enjoy!
How to Make Black Beans with Eggs – Step by Step Photos
Mince two cloves of garlic (or more, if you’d like!) and one jalapeño (seeds removed). Add the garlic and jalapeño to a large skillet with 1 Tbsp olive oil and sauté over medium heat for 1-2 minutes, or just until the garlic softens a bit and becomes very fragrant. Don’t let the garlic brown.
Add two undrained cans of black beans to the skillet along with ¼ cup water and 1 tsp cumin.
Stir everything to combine, then let the beans simmer over medium for about 5 minutes, stirring often to prevent the beans from sticking to the bottom of the skillet. After simmering for five minutes, use the back of a large spoon to smash some of the beans and thicken the sauce.
Turn the heat down to medium-low and crack four large eggs onto the surface of the black beans.
Partially cover the skillet with a lid and allow the eggs to simmer in the beans for 7-10 minutes, or until they are cooked to your liking (less time for runny yolks, more time for solid yolks). Cook time can vary depending on how hot the beans are and how cold the eggs are, so watch them closely.
Top the eggs and black beans with chopped cilantro, diced red onion, and crumbled cotija cheese, or the toppings of your choice.
Kick up your Taco Tuesday recipe game with these fiery and deeply flavorful Chipotle Chicken Tacos! This easy recipe is fast, filling, and perfect for meal prep. It’s also a breeze to scale up, and you can even make it a little heartier by serving it with sides of Tomato Rice and Quick Seasoned Black Beans. Plus, it’s only a little over a dollar per serving. I’m telling you, this one is clutch!
What Are Chipotle Chicken Tacos?
The base of this easy taco recipe is pulled chicken that’s been cooked in a fiery chipotle adobo sauce. A chipotle is a jalapeno pepper that’s smoked and dried. It has deep, earthy flavors and a bit of kick. When you buy chipotles in adobo, the adobo refers to the vinegary sauce the chiles are rehydrated in.
While you can eat Chipotle Chicken Tacos as is, I pair them with Pineapple Salsa, which cuts beautifully through the fattiness of the chicken. Keep in mind that you can use this chicken for more than just tacos! Mix pulled Chipotle Chicken into soups, rice, salads, and wraps. Use it as a topping for Nachos or Pizzas. There’s so much you can do with it.
Ingredients For Chipotle Chicken Tacos
Here’s what you’ll need to make Chipotle Chicken Tacos:
Chicken Thighs: Thighs are the cut of chicken we’re working with because they’re flavorful, fatty, and forgiving. Chicken breasts are more expensive, but they will still work here. I like to add a tablespoon of butter to the mix if I’m working with white meat to help keep it from drying out.
Garlic and Onion: Aromatics help scent and flavor our chicken. Substitute the garlic with ½ teaspoon of garlic powder and the onion with 1 tablespoon of onion powder or 3 tablespoons of onion flakes.
Bay Leaf: Adds depth to our braising broth, but feel free to skip it if you don’t have any.
Chipotles in Adobo: Add a spicy kick and deep smoky flavors to the sauce. If you want something with less kick, sub with our Enchilada Sauce recipe.
Corn tortillas: Are the base of our taco and hold everything together. Feel free to sub with flour tortillas or even pitas!
Pineapple Salsa: This tangy, fresh, and slightly sweet salsa pairs beautifully with the smoky and spicy flavors of the saucy chipotle chicken, as well as adding color and texture to the taco.
How To Serve Chipotle Chicken Tacos
This recipe is one of my favorites for a family-style taco night. I load the table with a platter of warm tortillas, a big bowl of pulled chipotle chicken and smaller plates loaded with garnishes like fresh cilantro, radish slices, Sour Cream, Guacamole, and Pineapple Salsa! You can also serve Pico De Gallo or Cowboy Caviar. Make this an even heftier meal with Tomato Rice and Quick Seasoned Black Beans.
How To Store Chipotle Chicken Tacos
Store pulled chicken in an airtight container for up to three days. You can freeze the chicken in an airtight container with a sheet of parchment or plastic directly on the surface of the chicken for up to 3 months. Thaw overnight in the fridge before reheating in a microwave or a pan set over medium heat until steaming.
Add the chicken thighs, 2 cloves of garlic, 1/2 of the onion, bay leaf, peppercorns, and salt to a pan, then add water to cover (about 4 cups). Place the pan over medium heat. Cover it, and cook for 20 minutes, or until the chicken is at an internal temperature of 160°F and fork tender.
Remove the chicken thighs from the broth. Reserve the broth. Shred the chicken with two forks.
Add oil to a saucepan on medium heat. Dice the remaining ½ onion and add it to the pan. Mince the remaining 2 cloves of garlic and add to the pan. Cook for about 2 minutes, until the onions steam and the garlic is fragrant.
Once the onions and garlic are fragrant, chop the chipotles in their sauce and add them to the pan. Stir well to incorporate. Then add the pulled chicken and 1/4 cup of the reserved broth. Combine thoroughly and taste. For more heat, mix in more adobo sauce. For saucy pulled chicken, add a touch more of the broth and stir. Once the sauce has thickened to a velvety consistency, take the chicken off the heat.
To make the pineapple salsa, finely chop the pineapple, onion, jalapeño, and cilantro. Combine the chopped pineapple, onion, juice of one lime, cilantro, and salt to taste.
Assemble the tacos. Add 1/4 cup of pulled chicken to a corn tortilla and top with pineapple salsa. Serve these babies up and enjoy a weeknight win!
How to Make Chipotle Chicken Tacos – Step by Step Photos
Add 4 boneless skinless chicken thighs, 2 cloves garlic, 1/2 of a yellow onion, 1 bay leaf, 4 peppercorns, and 1 teaspoon salt to a pan and add water to cover (about 4 cups). Place the pan over medium heat. Cover it, and cook for 20 minutes, or until the chicken is at an internal temperature of 160°F and fork tender.
Remove the chicken thighs from the broth. Reserve the broth. Shred the chicken with two forks.
Add oil to a saucepan on medium heat. Dice the remaining half onion and add it to the pan. Mince the remaining 2 cloves of garlic and add to the pan. Cook for about 2 minutes, until the onions steam and the garlic is fragrant.
Once the onions and garlic are fragrant, chop 2 ounces of chipotles in their sauce and add them to the pan. Stir well to incorporate.
Then add the pulled chicken and 1/4 cup of the reserved broth to the skillet. Combine thoroughly and taste. For more heat, mix in more adobo sauce. For saucy pulled chicken, add a touch more of the broth and stir.
Once the sauce has thickened to a velvety consistency, take the chicken off the heat.
O.M.G. I thought I was obsessed with pickled red onions, but then I made these pickled jalapeños and I literally can’t stop eating them. Every time I go in the fridge I have to pop one or two in my mouth, in addition to adding a few on top of everything I’ve been eating. 😅 These little guys are addictive! So, if you’ve got a pepper plant that is still producing or are looking for a way to use up some leftover jalapeños from another recipe, trust me, you NEED to make these pickled jalapeños.
What are Quick Pickles?
There are two main ways to pickle vegetables: fermentation and quick pickling in a vinegar-based brine. Fermentation pickling takes days to weeks to accomplish, as natural bacteria produce acid that combines with added salt to create a brine. Quick pickles only take minutes because they start with a pre-made acidic brine made with vinegar and salt. The method I used for these pickled jalapeños is quick pickling, which I love because it’s so fast and convenient. Just keep in mind that quick pickles do not contain live cultures.
Ingredients for Pickled Jalapeños
Here’s what you’ll need to make quick pickled jalapeńos:
Fresh jalapeños: You can use green, red, or a combination of both! The recipe is written for one pound of jalapeños, but you can easily reduce the batch size if you don’t have that many peppers. Simply change the number of servings in the recipe card below and the amount of ingredients will auto-adjust for you.
Garlic: Adding a clove of garlic (or a few!) creates a nice depth to the flavor of the pickled jalapeños.
Vinegar: I used plain white vinegar to keep the flavor crisp and clean, but you can experiment with other flavors of vinegar like apple cider vinegar, red wine vinegar, or rice vinegar. I do not suggest using a sweet vinegar, like balsamic for this recipe.
Salt: Salt flavors the brine and aids the vinegar in preserving the jalapeños.
Sugar: A little bit of sugar helps balance the flavors in the pickled jalapeños, primarily the acidic vinegar. Don’t worry, we don’t use enough to make them sweet, just enough to provide balance.
Water: Adding a little bit of water to the brine softens the flavor of the brine just enough so you don’t feel like you’re eating straight vinegar, but not enough to reduce the preservation abilities of the vinegar.
What Else Can I Add?
If you want to experiment with your pickled jalapeños, you can try adding some of the following ingredients: a sliced carrot, whole peppercorns, ground cumin or cumin seeds, sliced shallots, or oregano.
How to Use Pickled Jalapeños
Aside from just sneaking one or two slices from the jar, here are some of my favorite foods to top with pickled jalapeños:
Keep these pickled jalapeños in an air-tight glass or plastic container in the refrigerator for up to two months (if you don’t eat them all first!). Use a fork or tongs to remove the jalapeños from the container to keep the brine as sterile as possible.
Add the vinegar, water, salt, and sugar to a medium sauce pot. Bring the mixture up to a boil over medium-high heat, stirring to dissolve the salt and sugar.
Once the brine reaches a boil, add the jalapeños and garlic. Turn the heat off, place a lid on the pot, and let the peppers marinate in the brine for 30 minutes. Stir them occasionally to make sure they all spend adequate time under the brine. Replace the lid each time.
After marinating in the brine for 30 minutes the peppers will change from bright green to olive green. Transfer the peppers to a non-reactive (glass or plastic) air-tight container, then store in the refrigerator for up to two months.
How to Make Pickled Jalapeños – Step by Step Photos
Wash then slice one pound of fresh jalapeños. Peel two (or more) cloves of garlic. Feel free to measure with your heart when it comes to the garlic!
Add 1.5 cups white vinegar, ½ cup water, 1 Tbsp salt, and 1 Tbsp sugar to a medium saucepot. Bring the mixture up to a boil over medium-high heat, stirring to dissolve the salt and sugar.
When the brine reaches a full boil, add the sliced jalapeños and peeled garlic. Turn the heat off, place a lid on the pot, and let the jalapeños marinate in the brine for 30 minutes, stirring occasionally to make sure all of the peppers get submerged. Try to resist tasting them until they’ve soaked for at least 30 minutes!
As the peppers soak in the hot brine they will change in color from bright green to the familiar olive green color of pickled jalapeños. Once they’ve marinated in the brine for 30 minutes, transfer the peppers and all of the brine to a non-reactive (glass or plastic) air-tight container, then transfer to the refrigerator for storage.
Store the jalapeños in the refrigerator for up to two months and enjoy them on all of your favorite foods! …Or just straight from the jar. 😏
Salad dressings are easy to make at home and so much better than store bought. A few of my favorites include creamy cilantro lime dressing, Caesar dressing, and basil vinaigrette. I also love this Jalapeño Ranch dressing. It only takes 10 minutes to make and the flavors are SO good. The dressing is creamy, tangy,… 
