COOKING JALAPENOS RECIPES
CHEDDAR-SAUERKRAUT TOAST RECIPE - NYT COOKING
This 10-minute, vegetarian meal is happily reminiscent of a Welsh Rarebit, a Reuben sandwich and nachos. Toast slices of bread under the broiler, then top with the fermented trio of sauerkraut, pickled jalapeños and Cheddar. After a few minutes under the broiler, the cheese bubbles and crisps and the cabbage warms and mellows. The sauerkraut provides plenty of vegetables and, along with the jalapeño, tames the richness of the cheese. Adapt as you wish: Smear mustard or horseradish on the bread or trade the sauerkraut for kimchi.
Provided by Ali Slagle
Total Time 10 minutes
Yield 4 servings
Number Of Ingredients 4
Steps:
- In the oven or toaster oven, heat the broiler to high with a rack 6 or fewer inches from the heat source. Place the bread on a foil-lined baking sheet or tray. Broil until toasted, 1 to 2 minutes per side. (Watch closely as broilers and breads vary.)
- Top each slice of bread evenly with the sauerkraut, followed by the jalapeños, then the cheese. Spread the toppings all the way to the edge of the bread to prevent burning.
- Broil until the cheese is bubbling and browned in spots, 3 to 5 minutes. Let cool slightly, then dig in.
FRIED JALAPENOS RECIPE: HOW TO MAKE IT - TASTE OF HOME
Here's an appetizer that will heat up any gathering. Family and friends often request that I make these jalapenos. —DeLea Lonadier, Montgomery, Louisiana
Provided by Taste of Home
Categories Appetizers
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Cut off stems and remove seeds from peppers; pat dry with a paper towel. Stuff peppers with cheese spread. Refrigerate for at least 2 hours., In a shallow bowl, combine 1/4 cup flour, 2 tablespoons cornmeal, salt, pepper and buttermilk until smooth; set aside. In another shallow bowl, combine remaining flour and cornmeal. Dip stuffed peppers into buttermilk batter, then dredge in flour mixture., In a deep cast-iron or electric skillet, heat oil to 375°. Fry peppers, a few at a time, until golden brown. Drain on paper towels.
Nutrition Facts : Calories 90 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 4mg cholesterol, SodiumContent 249mg sodium, CarbohydrateContent 7g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 1g protein.
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CHEDDAR-SAUERKRAUT TOAST RECIPE - NYT COOKING
This 10-minute, vegetarian meal is happily reminiscent of a Welsh Rarebit, a Reuben sandwich and nachos. Toast slices of bread under the broiler, then top with the fermented trio of sauerkraut, pickled jalapeños and Cheddar. After a few minutes under the broiler, the cheese bubbles and crisps and the cabbage warms and mellows. The sauerkraut provides plenty of vegetables and, along with the jalapeño, tames the richness of the cheese. Adapt as you wish: Smear mustard or horseradish on the bread or trade the sauerkraut for kimchi.
From cooking.nytimes.com
Reviews 4
Total Time 10 minutes
From cooking.nytimes.com
Reviews 4
Total Time 10 minutes
- Broil until the cheese is bubbling and browned in spots, 3 to 5 minutes. Let cool slightly, then dig in.
See details
FRIED JALAPENOS RECIPE: HOW TO MAKE IT - TASTE OF HOME
Here's an appetizer that will heat up any gathering. Family and friends often request that I make these jalapenos. —DeLea Lonadier, Montgomery, Louisiana
From tasteofhome.com
Total Time 30 minutes
Category Appetizers
Cuisine North America, Mexican
Calories 90 calories per serving
From tasteofhome.com
Total Time 30 minutes
Category Appetizers
Cuisine North America, Mexican
Calories 90 calories per serving
- Cut off stems and remove seeds from peppers; pat dry with a paper towel. Stuff peppers with cheese spread. Refrigerate for at least 2 hours., In a shallow bowl, combine 1/4 cup flour, 2 tablespoons cornmeal, salt, pepper and buttermilk until smooth; set aside. In another shallow bowl, combine remaining flour and cornmeal. Dip stuffed peppers into buttermilk batter, then dredge in flour mixture., In a deep cast-iron or electric skillet, heat oil to 375°. Fry peppers, a few at a time, until golden brown. Drain on paper towels.
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