Tag: jalapeno

Crock Pot Creamed Corn
This creamy, dreamy side dish is so easy, it practically cooks itself.

Crock Pot creamed corn is made with sweet corn, cream cheese, and cheddar cheese for an irresistibly creamy addition to any meal.
This is a set-it-and-forget-it version of creamed corn that needs very few ingredients!

It’s great for holidays since it’s prepped ahead and saves oven space.

This creamed corn recipe pairs well with almost any meal.
What You’ll Need For CrockPot Creamed Corn
- Corn: I use frozen corn in this recipe, but you can replace it with fresh corn off the cob or drained canned corn.
- Cream Cheese: This recipe uses a block of cream cheese. If using spreadable cream cheese, reduce the milk to ¼ cup. Do not use whipped cream cheese.
- Milk: Milk thins out the cream cheese. Use any type.
- Jalapeno: Diced jalapeno is optional and can be replaced with 4oz mild green chiles if desired.
Variations
- Crumbled bacon is a great addition to crockpot creamed corn.
- Flavored cream cheese, like onion and chive, is great.
- Cheddar can be replaced with other cheeses, such as Colby Jack.
- Garnish with chives or fresh parsley.
How to Make Crock Pot Creamed Corn
1. If using, soften jalapeno in butter.
2. Blend some of the corn with milk and cream cheese.
3. Add cream cheese mixture and remaining ingredients to a crockpot.
4. Stir in butter and cheese and enjoy.
Garnish with extra diced jalapenos, bacon crumbles, or cheddar cheese.

Storing Creamed Corn

Keep leftover slow cooker creamed corn in a covered container for up to 3 days. Reheat on the stovetop or in the microwave with a little milk to loosen the sauce.

Freeze in quart-sized zippered bags for up to one month and reheat on low on the stovetop.

More Slow Cooker Holiday Side Dishes

Slow cookers are the perfect way to make extra space on the stovetop and in the oven!

Did you make this Crock Pot Creamed Corn? Be sure to leave us a rating and a comment below!
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Crock Pot Creamed Corn

This Crock Pot Creamed Corn is cheesy, creamy, and has just the right touch of spice, making it the perfect side dish for your holiday table.

Prep Time 15 minutes

Cook Time 2 hours 5 minutes

Total Time 2 hours 20 minutes

Cook ModePrevent your screen from going dark

If using jalapeno, melt 1 tablespoon of butter in a skillet over medium heat. Add jalapeno and cook until tender. If not using jalapeno, add 1 tablespoon of butter to the slow cooker.

Combine 1 cup of corn with milk and cream cheese in the blender. Blend until smooth.

Add the cream cheese mixture, remaining corn kernels, jalapenos, salt, pepper, and garlic powder to a 4 qt. slow cooker. Mix well.

Turn the slow cooker on to high and cook on high for 2-3 hours (or on low for 4-5 hours) or until melted and creamy.

Stir in remaining butter and cheddar cheese and cook for an additional 5-10 minutes.

The blending is optional but will make a creamier dish. If preferred, this can be partially blended with an immersion blender after cooking.
Diced jalapeno can be combined with the sauce mixture in Step 3 or it can be set aside and used as a garnish at the end.
Mild chiles can be substituted for jalapenos if preferred.
Crumbled bacon can be added before serving.
Crock Pot creamed corn can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stovetop.
Freeze in a zip-top bag for up to 4 weeks, reheat on the stovetop from frozen on low heat.

Serving: 0.5cup | Calories: 222 | Carbohydrates: 23g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 388mg | Potassium: 317mg | Fiber: 3g | Sugar: 1g | Vitamin A: 450IU | Vitamin C: 8mg | Calcium: 112mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish, Slow Cooker

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

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October 31, 2024
Easy Air Fryer Jalapeño Poppers Recipe [+Video] – Oh Sweet Basil
Spice up your snack game with this delicious jalapeño poppers recipe made easy in the air fryer! This tasty treat features a creamy cheese filling and a crispy Panko topping that is the perfect appetizer for game day or New Year’s Eve!

When I was just graduating college, jalapeño poppers were really starting to take off as the most popular snack to bring to a game day football party. But I hated spicy. Who wants to bite into a straight up jalapeño?! It made no sense to me, but I could tell Cade actually thought they were pretty good.

I’ve set aside testing a recipe for many years now until it dawned on me that I could air fryer them! The crunchy topping, creamy/cheesy filling would be the perfect way to ease into spicier foods!

Ingredients for Homemade Jalapeño Poppers

The ingredients for homemade jalapeño poppers are simple and easy to find at the grocery store. Here is a list of everything you’ll need:
- Jalapeños
- Cream Cheese
- Shredded Sharp Cheddar Cheese
- Green Onions
- Garlic Powder
- Salt
- Franks Red Hot Sauce
- Panko Breadcrumbs
- Butter
I always like a quick overview of everything I’ll need for a recipe. For all the measurements and details, scroll down to the recipe card below.

How to Make Jalapeno Poppers in the Air Fryer

Making jalapeno poppers in the air fryer is so simple and so much healthier than deep frying them. They are crisp on top and creamy in the middle, and perfect for a Super Bowl party or a game night with friends! Here are basic steps:
1. Prep: Halve the jalapeno peppers and remove the seeds and membranes. Preheat the air fryer to 370 degrees F.
2. Mix: Add all the filling ingredients into a small bowl and mix them all together.
3. Fill: Spoon the cream cheese mixture into the pepper halves.
4. Combine: In a separate small bowl, combine the panko and butter and then sprinkle the mixture over the top of the filled peppers.
5. Bake: Place the peppers in a single file and bake for 10 minutes.
  
  NOTE: You’ll need to cook the peppers in two batches. You don’t want to overcrowd the peppers.
Please refer to the photos below to see the steps. Then keep scrolling to see a video of the whole process too. All the instructions can also be found in the recipe card at the end of the post.

Watch These Jalapeño Poppers Be Made…

Tips for Making Jalapeño Poppers

My first tip for making jalapeño poppers is to wear gloves when you are handling the jalapeños. The natural oils that come from the jalapeños are very hot. It hurts if it gets under your fingernails, and if you accidentally touch your eyes or nose, you might want to die. Serious pain!

If you are serving these to people who don’t love heat, use mini bell peppers instead of the jalapeños and follow the same instructions. You could also omit the Frank’s hot sauce from the filling.

Use full fat or low fat cream cheese to make this recipe. I would avoid the fat free cream cheese. The texture just doesn’t turn out right once it is baked.

This is a great make-ahead recipe! You can make the poppers up to 4-5 days ahead of time and store them in an airtight container until you’re ready to air fry them. I would wait and add the panko topping right before baking them. You could also make them completely and freeze them until you’re ready to cook them. Just add a couple extra minutes if you’re cooking them from frozen.

How to Cut a Jalapeños

With gloves on, slice the jalapeños in half lengthwise and then use a small spoon to scrape out the seeds and membranes. I like to leave the stems on just to give them a little handle to grab onto while handling them and eating them.

If you want to leave some heat in the jalapeños, leave the membranes in them. The majority of the spiciness in jalapeños is found in the membranes and seeds.

How to Clean Jalapeno Oil from Your Hands

If you get some of the jalapeño oil on your fingers, there are a few things that will help remove it.
- Cooking Oil: like canola or vegetable oil
- Dish Soap: Dawn is the best for removing all oils from anything!
- Acid: lemon juice or vinegar
What to Serve with Jalapeno Poppers

If you’re making a delicious appetizer spread for a game day party or New Year’s Eve, here are some other ideas what to serve with these poppers:

We have tons of appetizer recipes if you want to keep looking for more!

We also love to have a dip alongside the poppers. Ranch dressing works great, but our favorite is a garlic sauce, (Laziz Toum is our favorite which is from a local restaurant here in Salt Lake City).

Can I Make This Recipe in the Oven?

Yes, if you don’t have an air fryer, these can be cooked in the oven. Place the poppers on a baking sheet and bake in the oven preheated to 400 degrees F for 20 minutes or until golden and the peppers are tender.

Variations

Bacon makes everything better, and if you love the flavor of bacon with jalapeño poppers, you can add crispy cookies bacon bits to the filling or the sprinkled on the top. You could also wrap each popper in a slice of bacon before air frying them. Heaven!

If you want to make this recipe gluten free, then skip the panko topping.

Check out our bacon and strawberry stuffed jalapeno poppers if you are fan of sweet and spicy appetizers! So delicious!

Storing and Reheating

Leftover jalapeño poppers should be stored in an airtight container in the refrigerator. They will keep for 4-5 days.

To reheat cold poppers, I like to use the air fryer to restore that crispiness. Place in an air fryer preheated to 370 degrees F for 4-5 minutes.

Looking for the perfect appetizer to spice up your next party? This delicious and easy jalapeno poppers recipe with a creamy cream cheese filling. I can’t believe how quickly this recipe comes together when we use the trusty air fryer! It is crispy, creamy, spicy and cheesy…all the things you love in a rockstar appetizer!

More Delicious Finger Foods:
Servings: 10

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Description

Spice up your snack game with this delicious jalapeño poppers recipe made easy in the air fryer! This tasty treat features a creamy cheese filling and a crispy Panko coating that is perfect for game day or New Years Eve!

In a bowl, mix together the cream cheese, cheese, green onions, garlic powder, salt and hot sauce. Spoon filling into pepper halves.

4 ounces Cream Cheese, 1/2 Cup Sharp Shredded Cheese, 1/4 Cup Green Onions, 1/2 teaspoon Garlic Powder, 1/4 teaspoon Salt, 1 Tablespoon Franks Red Hot Sauce, 5 Jalapeños

In a small bowl, stir together the panko and butter. Sprinkle jalapenos with Panko.

1/4 Cup Panko Bread Crumbs, 1 Tablespoon Butter

Heat the air fryer to 370 degrees F and place the peppers in single file, cooking in two batches if needed.

Bake for 10 minutes or until the breading is browned and the peppers are tender. Serve immediately.

Serving: 1jalapeñoCalories: 82kcalCarbohydrates: 3gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.05gCholesterol: 20mgSodium: 197mgPotassium: 49mgFiber: 0.3gSugar: 1gVitamin A: 344IUVitamin C: 9mgCalcium: 57mgIron: 0.2mg

Author: Sweet Basil

Course: 100+ Crazy Delicious Easy Snack Recipes, 200+ Easy Appetizers Recipes

Cuisine: American
Carrian Cheney

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October 31, 2024
Chicken Tortilla Soup
This chicken tortilla soup recipe is easy to make with just one pot!

Tender chicken breasts are simmered in seasoned broth with beans and veggies and then topped with fried tortilla strips and avocado slices for an easy anytime meal.
It’s quick to prep in just one pot.

No need for cooked chicken, it simmers in the broth making it easy and flavorful!

It’s packed with veggies and beans (add extra if you’d like) for a hearty soup packed with goodness.

Everyone loves the flavor and it reheats and freezes well.
What You’ll Need To Make Chicken Tortilla Soup
- Chicken: I use boneless skinless chicken breasts for this soup—they do not need to be pre-cooked or browned. You can replace it with chicken thighs or leftover rotisserie chicken (see recipe notes). Frozen chicken can also be used; just allow more time for cooking.
- Seasoning: Use a packet or make homemade taco seasoning.
- Vegetables: Onions, Rotel tomatoes, and corn add flavor to this chicken tortilla soup.
- Broth: I prefer chicken broth in this recipe, but you can use beef or vegetable broth. Low-sodium chicken broth works well too.
- Tortilla Strips: Homemade tortillas taste best in this recipe and are super easy to make, or you can buy them. Short on time? Crush up some tortilla chips or Fritos.
Stretch the chicken further by adding extra vegetables, like green bell pepper or zucchini, and broth.

Add 2 cups extra broth to the soup and add cooked white rice to the bottom of each bowl to stretch the soup further.
How to Make Chicken Tortilla Soup
1. Make tortilla strips (recipe below).
2. Soften onion, garlic, and jalapeno. Add the remaining soup ingredients (including raw chicken breasts) and simmer.
3. Remove chicken, shred, and return to the soup.
4. Serve with desired toppings—see my favorites below.
Add Fun Toppings!

Chicken tortilla soup is a fun family recipe—set out your favorite toppings and let everyone dress their own bowl.
- Sour cream, salsa, or guacamole.
- Cheese: Crumbled cotija cheese, cheddar cheese, or shredded Monterey jack cheese.
- Flavor Boosters: Lime wedges, black olives, green onions.
Storing Leftovers Soup

Keep leftover chicken tortilla soup in a covered container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave and add fresh toppings.

Freeze leftover soup in zippered bags for up to 3 months and thaw overnight in the refrigerator before reheating.

More Chicken Favorites

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Chicken Tortilla Soup

This chicken tortilla is hearty and comforting with just the perfect spicy kick.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Cook ModePrevent your screen from going dark

For the tortilla strips, cut the tortillas into ¼-inch strips. In a small pan, heat ¼ cup of vegetable oil over medium-high heat.

Add the tortillas, in small batches to the oil and fry them until they are crisp, about 1 minute per side. Remove from the oil and drain on a paper towel. While warm, sprinkle with salt to taste.

In a large pot, heat olive oil over medium heat. Add the onion, garlic, and jalapeño to the pot, and cook until the onion is softened about 3 to 4 minutes.

Add in the chicken broth, black beans, crushed tomatoes, diced tomatoes with juices, corn, lime juice, cilantro, ground cumin, and chili powder. Stir to combine.

Add the chicken breasts and bring the soup to a boil over high heat. Reduce the heat to a simmer and cook uncovered for 20 minutes, or until the chicken is cooked through.

Remove the chicken from the pot and shred it with two forks. Add the shredded chicken back to the pot and simmer for an additional 3 minutes. Taste and season with salt and pepper.

Spoon soup into bowls and top with tortilla strips, lime wedges, and sliced avocado.

Chicken: This recipe uses chicken breasts that are 6oz each. If your chicken is larger or smaller, adjust the cooking time as needed. The chicken is added to the soup raw and simmers in the soup.
Toritlla Strips: Tortilla strips can be replaced with tortilla chips or they can be cooked in the air fryer or oven. Toss the strips with 1 ½ tablespoons of oil and salt. Cook in the air fryer at 350°F for 2-4 minutes or until crisp or bake at 350°F for 11-14 minutes. Check the strips early to ensure they don’t burn.
Spice: Reduce the spice by replacing jalapeno with green chiles.
Serving suggestion: Create a fun meal by serving it with a variety of toppings.
Leftovers & Freezing: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave. To freeze, cool completely, transfer it to a freezer-safe container or resealable plastic bag for up to 4 months.

Serving: 1.25cup | Calories: 278 | Carbohydrates: 27g | Protein: 18g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 671mg | Potassium: 714mg | Fiber: 6g | Sugar: 4g | Vitamin A: 290IU | Vitamin C: 19.9mg | Calcium: 69mg | Iron: 2.7mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Main Course, Soup

Cuisine American, Mexican

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

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October 27, 2024
Cranberry Jalapeno Dip

About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Holly Nilsson

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October 17, 2024
Corn Salsa
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This easy corn salsa recipe is a vibrant addition to any fiesta and is ‘muy delicioso’!

Sweet kernels of corn are mixed with jalapeño, red onion, and cilantro and tossed in fresh lime juice!
It’s light, refreshing, and delicious.

Plus, it’s easy to make and packed with colorful, nutritious ingredients.

Versatile! Use corn salsa as a dip with tortilla chips or as a topping in tacos, grilled meats, or fish.
Ingredients for Corn Salsa

Corn: You can use fresh sweet corn, frozen corn, or canned drained corn. If using canned, be sure to drain well. You can also use fresh corn off the cob.

HOLLY’S TIP: If using ears of corn, you can grill them first and then chill them for a grilled corn flavor. Brush the corn with a bit of oil and place it on a medium-high grill, turning occasionally, until lightly charred. Cool completely before cutting the corn kernels off the cob.

Mix-Ins: I love adding fresh cilantro to this salsa. Red onion adds a slight crunch and bite. Use as much or as little jalapeño as you like, and keep the seeds for an extra kick!

Lime: Fresh lime juice adds the best flavor and helps blend the ingredients together.

Variations
- Try replacing the jalapeños with finely diced poblano pepper, chipotle peppers, or green chiles.
- Pump up the party and add black beans, sliced black olives, diced tomatoes, red bell peppers or celery, chunks of avocado, or even some cotija cheese.
How to Make Corn Salsa
1. Combine all ingredients in a covered container.
2. Toss and chill for at least 30 minutes before serving.
Storing Salsa

Keep leftover corn salsa in a covered container in the refrigerator for up to 4 days or freeze it in zippered bags for up to 4 months.

Add fresh corn or red onions once thawed since the salsa won’t be as firm or fresh. Use leftovers as a topping for salmon burgers or add to a taco quinoa salad.

Ways to Use Corn Salsa

Did you love this Fresh Corn Salsa Recipe? Leave a comment and a rating below.
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Corn Salsa

This quick and easy corn salsa combines flavorful ingredients for a fresh, sweet, and spicy dip perfect for any occasion.

Prep Time 10 minutes

Chill Time 30 minutes

Total Time 40 minutes

Cook ModePrevent your screen from going dark

In a medium bowl, combine corn, jalapeno, onion, cilantro, lime juice, pepper, and salt.

Refrigerate for 30 minutes before serving.

Canned Corn: If using canned corn, drain it well.
Fresh Corn: Fresh corn on the cob can be used in this recipe. Cook the corn just until the kernels turn bright yellow, and cool before using.
Variation: You can grill the corn for a smoky flavor. Brush the corn with olive oil and grill over medium-high heat, turning occasionally, until lightly charred. Cool completely.
For a spicier salsa, include all the seeds from the jalapeno pepper. For a milder flavor, discard the seeds.
Store salsa in an airtight container in the refrigerator for up to 4 days.

Calories: 77 | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 5mg | Potassium: 246mg | Fiber: 2g | Sugar: 1g | Vitamin A: 112IU | Vitamin C: 13mg | Calcium: 7mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dip, Party Food, Side Dish

Cuisine American, Mexican

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

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August 3, 2024
Irish Cheddar Bacon Jalapeño Potato Skins – Simply Scratch
A St. Patrick’s Day party isn’t a party unless you serve these Irish Cheddar Bacon Jalapeño Potato Skins. Crispy and cheesy and oh-so-bacon-y. Potato skins filled with Irish cheddar, crispy chopped bacon, diced jalapeño and baked until the cheese melts, bacon crisps up more and the jalapeños soften. Yields 20 potato skins.

This year, St. Patrick’s Day is on a Sunday … womp-womp. But I’m thinking of celebrating on Saturday, complete with green beer and delicious appetizers. And by appetizers I mean these Irish cheddar bacon jalapeño potato skins.

Potato skins may be one of the best appetizers. Because potatoes. But also because they are the perfect hand held vessel. And the more loaded up with goodies the better. I was inspired by these nachos, and decided to hollow out baked potatoes, throw them under the broiler to crisp and then fill them with Irish cheddar cheese, crispy bacon and jalapeño.

The combination of potato, bacon and jalapeño is delicious.

To Make These Irish Cheddar Bacon Jalapeño Potato Skins you will need:
- russet potatoes
- olive oil
- kosher salt
- black pepper
- bacon
- Irish cheddar cheese
- jalapeño pepper
- minced parsley leaves
- sour cream and greek yogurt
To start, preheat your oven to 350°.

Wash and pat dry 5 pounds, medium-size russet potatoes. Spray or drizzle and rub the potatoes with olive oil and massage the oil into the skin. Bake on a rimmed baking sheet on the middle rack of your preheated oven for 45 minutes to 1 hour. The potatoes are done when a fork pierces the largest potato easily. Allow to cool until safe enough to handle.

Meanwhile, cook 3/4 pounds of bacon until crispy, drain and chop pretty small.

Cut the potatoes in half horizontally. And scoop out the flesh, leaving a little potato still attached to the skin.

Using oven mitts, move your oven rack to the highest position and preheat your oven to broil (high).

Next, invert the potato skins, and broil for 4 minutes or until the skin is crisp, roasting the pan halfway through to ensure even browning. Use tongs to flip the skins and spray the side with the expose potato with olive oil and season with a little bit of kosher salt and lots of freshly ground black pepper. Broil for 4 to 6 more minutes, rotating the pan halfway through.

Switch your oven over to bake and preheat to 375°.

Once the potatoes are golden brown in spots, divide 7 ounces Irish cheddar among the skins and top with bacon and 1 finely diced jalapeño. Bake in your preheated 375° for 5 to 6 minutes or until the cheese has melted.

Lastly, sprinkle with snipped chives and the finely minced parsley for a burst of freshness.

Serve with sour cream or (plain) nonfat unsweetened greek yogurt.

Prepare to not share, take the whole pan somewhere quiet and inhale.

However these are delicious served with cold beers and good friends.

Enjoy! And if you give this Irish Cheddar Bacon Jalapeño Potato Skins recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 20 potato skins

Irish Cheddar Bacon Jalapeño Potato Skins

A St. Patrick’s Day party isn’t a party unless you serve these Irish Cheddar Bacon Jalapeño Potato Skins. Crispy and cheesy and oh-so-bacon-y. Hollowed out baked potatoes are broiled and filled with Irish cheddar, crispy chopped bacon, diced jalapeño and baked until the cheese melts, bacon crisps up more and the jalapeños soften. Yields 20 potato skins in under an hour.

Prep Time: 1 hour

Cook Time: 20 minutes

Total Time: 1 hour 20 minutes

5 pounds russet potatoes, medium-size, scrubbed clean and patted dry

olive oil spray

3/4 pound bacon, cooked and chopped fine

7 ounces Irish cheddar, freshly grated

1 jalapeño pepper, seeded and finely diced

1 to 2 tablespoons snipped chives, or substitute with freeze-dried chives

1 tablespoon minced fresh parsley

plain nonfat unsweetened greek yogurt, or sour cream for serving

Preheat your oven to 350℉ (or 180℃).

Rub or spray the (scrubbed) potatoes with olive oil. Massaging the oil into the potato skin. Bake for 45 minutes to 1 hour or until a fork pierces easily through the largest potato.

Once baked, allow the potatoes to cool until safe to handle. Cut in half horizontally and scoop out the flesh, leaving a little potato still intact. Reserve the flesh for another purpose.

Then, using oven mitts, move your oven rack to the highest position and preheat your oven to broil (high).

Next, invert the potato skins, and broil for 4 minutes or until the skin is crisp, roasting the pan halfway through to ensure even browning. Use tongs to flip the skins and spray the side with the expose potato with olive oil and season with a little bit of kosher salt and lots of freshly ground black pepper. Broil for 4 to 6 more minutes, rotating the pan halfway through.

Switch your oven over to bake and preheat to 375°.

Then, once the potatoes have been broiled and are golden brown in spots, divide the cheddar among the inside of potato skins and top with bacon and finely diced jalapeño. Bake in your preheated oven for 5 to 6 minutes or until the cheese has melted.

Garnish with chives, parsley and serve with sour cream or greek yogurt.

Serving: 1g, Calories: 282kcal, Carbohydrates: 21g, Protein: 5g, Fat: 20g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Cholesterol: 27mg, Sodium: 93mg, Potassium: 486mg, Fiber: 2g, Sugar: 1g, Vitamin A: 131IU, Vitamin C: 8mg, Calcium: 87mg, Iron: 1mg

Author: Laurie McNamara

Course: Appetizers & Snacks

Cuisine: American, Irish
This post may contain affiliate links.

Laurie McNamara

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March 7, 2024
Spicy Jalapeño Sloppy Joes – Simply Scratch
Spice up your dinner menu with these Spicy Jalapeño Sloppy Joes! Toasted brioche buns topped with a sweet spicy meat sauce, melty muenster cheese, sliced jalapeños and crispy onions! Serves 8 in about an hour.

Looking for something easy to make for dinner?

Or maybe you want something spicy and delicious to serve at your football get together. Either way, the answer is these spicy jalapeño sloppy joes! Toasted buns topped with a sweet and spicy sloppy Joe beef mixture, topped with cheese, jalapeños and crispy fried onions.

Floor to ceiling flavor with delicious heat and it can be on your table in well under an hour. <– my kind of recipe.

To Make These Spicy Sloppy Joes You Will Need:
- yellow onion – Adds a subtle sweet onion flavor.
- jalapeño – Adds delicious spicy flavor.
- garlic – Adds distinct punchy flavor.
- lean ground beef – I like to use 90/10 but use your favorite!
- ketchup – Is the base of the sloppy joes sauce. Use homemade or store-bought.
- water – This is added to thin the sauce a tad.
- vinegar – Gives the sauce the tangy zip.
- mustard – Lends distinct flavor.
- Worcestershire sauce – Adds some depth and flavor. Use homemade or store-bought.
- sugar – Adds a touch of sweetness and helps balance flavors and acidity.
- paprika – Lends subtle color and flavor.
- cayenne – Gives the sauce added kick and flavor.
- kosher salt – Enhances the flavors in this recipe.
- black pepper – This will add some subtle bite and flavor.
for serving:
- hamburger buns – We like toasted brioche buns.
- muenster cheese slices – the perfect melty cheese. You will need 8 slices.
- extra jalapeños – Either sliced or chopped.
- crispy onions – Adds onion flavor and crunchy texture.
- potato chips – Serve as a side.
- pickles – Serve as a side.
Make the Sauce:

Start by heating 1 teaspoon of olive oil in a dutch oven over medium to medium-low heat. Add in 1 cup diced yellow onion, 1 diced jalapeño (seeds and ribs removed for less heat) and 2 minced cloves of garlic with a pinch of kosher salt.

Stir and cook 5 to 8 minutes or until the onions and jalapeños are soft.

To that, add in 2 pounds lean ground beef. Using a wooden spoon, break it up into crumbles and cook until no longer pink. Drain and discard fat.

Once the beef is browned, add in 1-3/4 cup ketchup, 1/2 cup water, 1-1/2 tablespoons white (distilled) vinegar, 1 tablespoon yellow mustard, and a couple splashes Worcestershire sauce. Then measure and add in 2 tablespoons sugar, 3/4 teaspoon both kosher salt and cayenne pepper, 1/2 teaspoon paprika and 1/4 teaspoon ground black pepper.

Stir, cover and simmer on low for 30 minutes, stirring occasionally.

Build the Sloppy Joes:

Toast your hamburger buns, top with a few spoonfuls of the spicy sloppy joe mixture. Top with a slice of muenster cheese and slide underneath your broiler for 30 to 45 seconds. It doesn’t take long for the cheese to melt.

Lastly, top with a few more spoonfuls of the meat mixture (they’re called sloppy for a reason!), sliced jalapeño and crispy fried onions.

SO. DANG. GOOD.

These sandwiches, without the extra jalapeño on top, are the perfect level of spice and not too hot. But the extra jalapeño gives these sloppies fresh flavor and crunch, they also amp up the heat for those who like things extra spicy.

Whether served on Halloween or at your game day party, these spicy jalapeño sloppy joes will be a huge hit!

Enjoy! And if you give this Spicy Jalapeño Sloppy Joe recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8 servings

Spicy Jalapeño Sloppy Joes

Spice up your dinner menu with these Spicy Jalapeño Sloppy Joes! Toasted brioche buns topped with a sweet spicy meat sauce, melty muenster cheese, sliced jalapeños and crispy onions! Serves 8 in about an hour.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

olive oil, or avocado oil

1 cup yellow onion, diced

1 large jalapeño, diced (seeded and ribs removed for less heat)

2 cloves garlic, minced

2 pounds lean ground beef, I like to use 90/10

1¾ cup ketchup

1/2 cup water

1½ tablespoons white vinegar

1 tablespoon yellow mustard

3 dashes Worcestershire sauce

2 tablespoons sugar

3/4 teaspoon kosher salt

3/4 teaspoon cayenne pepper

1/2 teaspoon paprika

1/4 teaspoon black pepper, freshly ground

FOR SERVING:

8 brioche hamburger buns

8 slices muenster cheese

2 jalapeños, sliced or chopped, for serving (optional)

crispy fried onions, for serving

Heat a teaspoon of olive oil in a dutch oven over medium to medium-low. Add in the diced onions, jalapeños and garlic with a small pinch of salt. Stir and cook 5 to 8 minutes or until softened.

Add in the ground beef, use a wooden spoon to break it up into small crumbles and cook until no longer pink. Drain and discard fat, if any.

Next add in ketchup, water, vinegar, mustard and worchestershire sauce. Then measure and add in the sugar, salt, cayenne, paprika abd black pepper.

Stir, cover and simmer for 30 minutes, stirring occasionally.

Move your oven rack to the highest position and preheat your broiler to high.

Meanwhile toast hamburger buns or rolls and place on a rimmed, metal baking sheet.

Top with a few spoonfuls of the meat mixture and top with slices of muenster cheese. Slip under the broiler for 30 to 45 seconds or until melted.

Top with a spoonful more of the meat mixture, then add slices of jalapeño and crispy fried onions. Replace the top bun and serve.

Serving: 1sandwich, Calories: 721kcal, Carbohydrates: 48g, Protein: 39g, Fat: 39g, Saturated Fat: 21g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 244mg, Sodium: 881mg, Potassium: 458mg, Fiber: 1g, Sugar: 8g, Vitamin A: 1150IU, Vitamin C: 9mg, Calcium: 272mg, Iron: 4mg

Author: Laurie McNamara

Course: Mains & Entrees

Cuisine: American
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Laurie McNamara

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October 22, 2023