Italian Food: JalapenoPopper

Showing posts with label JalapenoPopper. Show all posts

Bacon Jalapeño Popper Meatballs

Bacon Jalapeno Popper Meatballs are incredibly moist flavorful and even better than the famous appetizer. If your kids love southwestern flavors they will devour these. This recipe is the perfect make ahead meal. Freeze, defrost and reheat.

Bacon Jalapeño Popper Meatballs are perfect for game day or any day! Serve these jalapeno poppers with salsa or on a skewer, your guest are going to beg you for the recipe.

Loaded with the same amazingly decadent flavors you find in your favorite jalapeno poppers, but in a perfectly popable meatball!

We absolutely love meatballs and have a lot of new meatballs recipes in our first cookbook that is being released this fall 2017.

It has more than 80 recipes! Chad did all of the amazing photography and he also designed the cover! Our book is called The Simple Kitchen: Quick and Easy Recipes Bursting With Flavor. I am so excited for you to see it. Check it out here on Amazon.

Trust me Chad was over the moon with these. I have even made them with turkey and low fat ingredients and they are always amazing.

We love to make a batch of these and freeze them for party day, quick and easy dinners or lunches. The jalapeno flavor really comes through in this incredibly juicy meatball, made with 2 cheeses; cream cheese and shredded cheese.

It is a cheesy jalapeño flavor explosion! Oh, did I mention the bacon? Cheese, bacon and easy to make ahead??? Sign me up!

You are going to go crazy for these!! So, who are you rooting for?

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make Bacon Jalapeño Popper Meatballs:

When forming meatballs if you lightly coat your hands with olive oil the meatballs will form better and crack less. These are great to make ahead meatballs. Freeze when you make them and simply reheat at 350°F for 12-15 minutes.
The best way to bake bacon with little cleanup, check it out here.

What you will need to make Bacon Jalapeño Popper Meatballs:

Baking Sheet- used for everything from cookies to roasting, a good baking pan will last for years.
Tablespoon Scooper perfect for meatballs, cookies, ice cream for portioning out leftovers! I have had this set for years and use them all the time.

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤

Check out more of our favorite meatball popper recipes:

Buffalo Chicken Meatball Poppers
Italian Herb Baked Meatballs
Chicken Parmesan Meatballs

Yield: 50 (1 tablespoon) poppersAuthor: Donna Elick

Bacon Jalapeño Popper Meatballs

Jalapeno Popper Meatballs are incredibly moist flavorful and even better than the infamous appetizer. If your kids love southwestern flavors they will devour these. This recipe is the perfect make ahead meal. Freeze, defrost and reheat.

Ingredients

1 pound lean ground beef (or turkey)
2 ounces cream cheese
1 large egg
3 slices bacon, cooked and diced
3 jalapeños, finely diced
1/2 cup Panko bread crumbs
4 garlic cloves, minced
1/2 cup Mexican cheese blend
1 tablespoon dried oregano
1 teaspoon New Mexico chili powder
1 teaspoon kosher salt
1/2 teaspoon black pepper

Instructions

Preheat oven to 350°F.
In a large mixing bowl, combine all ingredients. Mix well, do not over mix or you will have tough meatballs. Using a 1 tablespoon scoop, portion out meat and place on baking sheet. After all meatballs have been scooped onto tray, roll into balls.
Bake for 20-22 minutes until lightly browned and cooked through.
Serve and enjoy!

DONNA'S NOTES

When forming meatballs if you lightly coat your hands with olive oil the meatballs will form better and crack less. These are great to make ahead meatballs. Freeze when you make them and simply reheat at 350°F for 12-15 minutes.

https://zeromediasystem.blogspot.com//search?q=kitchen-hack-how-to-bake-bacon

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

Sumber https://www.theslowroasteditalian.com

Jalapeno Popper Cheesy Pretzel Bombs (With VIDEO)

Soft and chewy pretzel poppers are stuffed with ooey gooey cheese, crispy bacon and spicy jalapenos. This scrumptious recipe is like nothing you have ever eaten before. Game day, girls night or a Tuesday night with the family these Jalapeno Popper Cheesy Pretzel Bombs will rock your world!

Munchkin and I made these together. It was so much fun. Once they went into the oven the whole family gathered in the kitchen anticipating the incredible magic that was going on in the oven.

The jalapeno's, bacon and cheese all melding together with the pretzel as it bakes to create a sensational firecracker of an appetizer that will explode in your mouth.

Once they came out of the oven we doing the hot potato as we tried to eat them while they were scorching hot.

Needless to say they were so good we ate another, and another, and another and eventually called them dinner. I am sure you will love them too!

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make Jalapeño Popper Cheesy Pretzel Bombs:

You can mix the dough by hand if you do not have a stand mixer. Add water (or beer), yeast and sugar to a large bowl. Once the yeast blooms stir in the salt and the flour. Mix with a spoon. Turn dough out onto floured counter top and knead for 3-5 minutes until dough is no longer sticky. Proceed with remaining instructions.
You can substitute milk or water for the beer.

What you will need to make Jalapeño Popper Cheesy Pretzel Bombs:

KitchenAid-
Baking sheet- Jelly Roll Pans (baking sheets with sides) - used for everything from cookies to roasting, a good baking pan will last for years.

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤

Check out more of our favorite "stuffed" recipes:

Cheesy Bacon and Egg Breakfast Bombs
Crazy Caramel Apple Pie Bombs
Outrageously Cheesy Stuffed Pretzel Bombs

See how easy this Jalapeño Popper Cheesy Pretzel Bombs is to make. Watch the video!!!

Yield: 36Author: Donna Elick

Jalapeño Popper Cheesy Pretzel Bombs

Soft and chewy pretzel poppers are stuffed with ooey gooey cheese, crispy bacon and spicy jalapeños. This scrumptious recipe is like nothing you have ever eaten before. Game day, girls night or a Tuesday night with the family these Jalapeño Popper Cheesy Pretzel Bombs will rock your world!

prep time: 42 minscook time: 8 minstotal time: 50 mins

Ingredients

12 ounces warm beer (110°-120°), I used Blue Moon *see cooks note
2¼ teaspoons active dry yeast (1 packet)
2 tablespoons granulated sugar
12 ounces bacon, cooked and chopped into bite size pieces
8 ounces cream cheese
8 ounces shredded Mexican cheese blend (or cheddar cheese)
1 (4 ounce) can diced jalapeños
1 large egg
3 1/2 cups all-purpose flour + more for dusting counter
1 teaspoon kosher salt + more for pretzel tops
2 tablespoons baking soda
2 cups water

Instructions

Preheat oven to 450°F.
Pour beer into the bowl of a stand mixer fitted with a dough hook (see cooks note if you do not have a stand mixer), sprinkle yeast over top, add sugar and stir. Allow yeast to bloom for 5-10 minutes. Once it is nice and foamy, it is ready. *It should look like the 'head' of a beer poured too quickly and smell yeasty.
Meanwhile in a medium mixing bowl combine cheeses, bacon and jalapeños. Mix together. You may need to use a wood spoon to get it well mixed.
In a small bowl beat egg, set aside. Sprinkle clean counter top with ¼ cup flour. Line a baking sheet with parchment paper or spray with cooking spray. Set aside.
Add flour and salt to stand mixer. Knead for 3- 5 minutes until the dough comes together in one ball. Add more flour a tablespoon at a time as needed, if bread is too sticky to come together. Dough should be tacky when you pull it out of the mixer, not sticky.
Place dough on floured counter top and knead in flour until it is no longer tacky, just a minute or two. Form dough into a ball. We are going to cut this ball into 36 (somewhat) even pieces. First quarter the ball of dough. *I used a bench scraper, but a butter knife would work too. Roll each quarter into a fat log. Cut that into 3 pieces. Roll each piece into a log and cut into 3 pieces. When you are done you will have 36 pieces.
Fill a medium (4 cup) bowl with 2 cups of hot water and add baking soda. Place baking sheet, baking soda water and cheese mixture on the counter that you are working on.
Roll each dough piece (one at a time) into a ball and then flatten it into a circle. Add 1 tablespoon of cheese mixture in the center *I used a tablespoon scooper. Carefully pull each side over the cheese to create a ‘cheese package’, pinching the edges closed. Roll the dough into a ball. Be careful to make sure you can not see the cheese through the dough. Tap fingers in flour, pinch any tears and roll again. Set aside and repeat until you have 3 stuffed dough balls. Transfer 3 stuffed dough balls to hot water mixture and allow to set while you prepare the next 3. Prepare the next 3 dough balls. Remove dough balls from water with a slotted spoon and place on prepared baking sheet. Place 3 newly prepared balls into the water and prepare 3 more. Repeat until all dough balls are on the cookie sheet.
Arrange all pretzel balls on parchment so they are not touching. Brush egg wash onto each one and sprinkle with course salt.
Bake for 8-10 minutes until the tops are browned.
The ooey gooey cheese may escape some of your pretzel bombs. That is a beautiful thing! Scoop all that cheesy goodness up onto the plate and serve. Your guests will go crazy over them.
Enjoy!

DONNA'S NOTES

You can mix the dough by hand if you do not have a stand mixer. Add water (or beer), yeast and sugar to a large bowl. Once the yeast blooms stir in the salt and the flour. Mix with a spoon. Turn dough out onto floured counter top and knead for 3-5 minutes until dough is no longer sticky. Proceed with remaining instructions.
I microwaved the beer in a glass microwave safe measuring cup, 15 seconds at a time until it was 110-120 degrees.
You can substitute milk or water for the beer.
SHORTCUT: You can use 36 frozen dinner rolls (I use Rhodes) in place of the dough recipe.

Jalapeno Popper Cheesy Taquitos (VIDEO)

Jalapeno Popper Cheesy Taquitos are the consummate Game Day food. An easy recipe that will knock your socks off, with instructions to make-ahead too. Loaded with your favorite popper flavors: jalapenos, bacon and ooey gooey cheese. Adding perfectly seasoned beef makes this an awesome dinner recipe and it is on our menu regularly!

You may have noticed I have a thing for Jalapeno Poppers. It all started with this grill recipe I created, then came the meatballs, the jalapeno popper pretzel bombs, breads - this one and that one, and then the mother of jalapeno popper recipes... The Jalapeno Popper Mac and Cheese.

I can't get enough. The flavor combination draws me in. Honestly I had no intentions to create this recipe.

I was on a mission for a burrito, but once I inventoried my fridge, the magic happened. Jalapeno Popper Taquitos are loaded with jalapenos, beef, bacon, ooey gooey cheese and the perfect Mexican flavors to make your heart go pitter patter!

The jury is out on the tortilla though, so you will have to weigh in. I say I love the flavor that the corn tortillas add to the taquitos. Chad says that he prefers the flour because you can focus on the yumminess inside the taquito. What is your opinion?

Last week we were all sittting around the table eating these fabulous taquitos and discussing how our family loves loves loves Mexican food and Mexican flavors.

Despite the fact that I am Italian (50%, 2nd generation American-Italian) I find myself cooking with southwestern staples and spices more than any other.

As a matter of fact, I asked my 4 year old daughter about Italian food and she looked confused. I mentioned pasta and she actually said "what's that?" Gasp, my relatives would go through the roof.

Well, the palate wants what the palate wants. Ours seem to go for Mexican and Southwestern food more than not.

We are planning on celebrating our family day with some football and these taquitos are going to be the star of the show. A fabulous make ahead dish is perfect for game day.

Simply prepare (without baking), freeze, and cook when ready to serve. No defrosting necessary. Could it possibly be easier?

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make Jalapeno Popper Taquitos:

Filling tortillas with 1 tablespoon of mixture will make approximately 48 taquitos. This works best with the corn tortillas, adding more causes the tortillas to separate. Flour tortillas perfectly hold 2 tablespoons of mixture.
Using fresh tortillas will give the best results, if you are having trouble rolling them, microwave a few at a time, for about 20 seconds, with a wet paper towel over top. This will help make them more pliable.
If taquitos are unrolling, add a dab of jalapeno popper mixture to the inside end of the taquito and gently press down to seal.
To freeze for later use: Prepare taquitos as described, but do not bake. Place baking pan into freezer. Allow taquitos to freeze solid. Once frozen place into a resealable freezer bag (1 gallon works great)and store until ready to use.
They keep well for 6 months. To prepare frozen taquitos, preheat oven to 425°F and bake frozen taquitos for 20 minutes or until tortillas are crisp or ends are beginning to brown. Serve and enjoy!
Why New Mexico Chile Powder? It has a deep dark reddish brown color and features an earthy, sweet flavor and subtle, spicy heat. It is mildly hot and absolutely perfect in this sauce. It creates a truly authentic flavor! New Mexico Chili Powder can be found in the international aisle in the bulk bags or on Amazon. if you are afraid the heat will be too much you can use half New Mexico Chili Powder and 1/2 regular chili powder.

What you will need to make Jalapeno Popper Taquitos:

Jelly Roll Pans (baking sheets with sides) - used for everything from cookies to roasting, a good baking pan will last for years.
scoop – perfect for meatballs, cookies, ice cream for portioning out leftovers! I have had this set for years and use them all the time.
New Mexico Chile Powder - This is one of my favorite spices. See the notes above.

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤

Check out more of our favorite taquito recipes:

Jalapeno Popper Breakfast Taquitos
Chili-Lime Chicken Taquitos

See how easy these Jalapeno Popper Cheesy Taquitos are to make. Watch the video!!!

Yield: 24-48Author: Donna Elick

Jalapeno Popper Taquitos

Jalapeno Popper Taquitos are the consummate Game Day food. An easy recipe that will knock your socks off, with instructions to make-ahead too. Loaded with your favorite popper flavors: jalapenos, bacon and ooey gooey cheese.

prep time: 15 MINScook time: 25 MINStotal time: 40 mins

Ingredients

3-6 jalapeños, diced (more for spicy, less for mild)
16 ounces lean ground beef (about 88%)
1 tablespoon New Mexico chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon kosher salt, plus more for sprinkling
1/2 teaspoon garlic powder
1 cup bacon crumbles (1 pound cooked and diced)
8 ounces cream cheese, softened
4 cups shredded Colby Jack cheese
24-48 6" small flour tortilla or corn tortillas*
cooking spray

Instructions

Heat oven to 425°F. Line 2 baking sheets with aluminum foil and lightly coat with cooking spray. Set aside.
In a large (10 inch) skillet over medium-high heat cook ground beef and jalapeños, until cooked through. Break beef up with a spatula as it cooks. Add all seasonings and 1 cup of water. Stir and cover with the lid. Cook 10 minutes, remove the cover and continue to cook until water evaporates. Remove from heat. Add bacon. Stir to combine.
Meanwhile, place cream cheese in a large bowl. Set aside.
Add cooked beef mixture to cream cheese and stir until combined well. Add cheese and stir again until completely combined.
Layout 4 tortillas at a time and add 1-2 tablespoons of mixture to the lower 1/3 of the tortilla. Roll the taquito tightly without tearing the tortilla. Place taquitos seam side down on the baking sheet. Repeat until the baking sheet is full, being careful not to allow the taquitos to touch. If the taquitos are unrolling or tearing, see cook's note for tips.
Spray taquitos with cooking spray and sprinkle with salt. Bake 15-20 minutes until the tortillas are crisp or the ends begin to brown.

DONNA'S NOTES:

Filling tortillas with 1 tablespoon of the mixture will make approximately 48 taquitos. This works best with the corn tortillas, adding more causes the tortillas to separate. Flour tortillas perfectly hold 2 tablespoons of mixture.
Using fresh tortillas will give the best results, if you are having trouble rolling them, microwave a few at a time, for about 20 seconds, with a wet paper towel over the top. This extra step will help make them more pliable.
If taquitos are unrolling, add a dab of jalapeno popper mixture to the inside end of the taquito and gently press down to seal.
To freeze for later use: Prepare taquitos as described, but do not bake. Place baking pan in the freezer. Allow taquitos to freeze solid. Once frozen place into a resealable freezer bag (1 gallon works great)and store until ready to use.
They keep well for 6 months. To prepare frozen taquitos, preheat oven to 425°F and bake frozen taquitos for 20 minutes or until tortillas are crisp or ends are beginning to brown.
Why New Mexico Chile Powder? It has a deep dark reddish-brown color and features an earthy, sweet flavor and subtle, spicy heat. It is mildly hot and absolutely perfect in this sauce. It creates a truly authentic flavor! New Mexico Chili Powder can be found in the international aisle in the bulk bags or on Amazon. If you can't find it you can substitute Ancho Chili Powder.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Sumber https://www.theslowroasteditalian.com