Oven Baked Jalapeño Pepper Poppers with make ahead & freezing instructions

Garden grown spicy jalapeno peppers are stuffed with a rich cheese and bacon-studded filling, and then finished with crispy seasoned panko. Included are make ahead instructions + also explanations on freezing pepper poppers so they can be enjoyed later.  

Oven Baked Jalapeño Pepper Poppers   Yield: 12 peppers

12 medium (1 lb.) jalapeno peppers, halved

1 (8 oz.) pkg. cream cheese, softened

1/2 cup (4 oz.) shredded Pepper Jack or Monterey Jack cheese

1/2 cup (4 oz.) shredded sharp Cheddar cheese

4 slices bacon, cooked and finely chopped + a extra slice or two for garnishing

2 tablespoons thinly sliced green onions + an extra tablespoon for garnishing

1 teaspoon minced garlic (1 clove)

Salt and black pepper

3/4 cup+ panko bread crumbs

1 tablespoon+ olive oil

1. Preheat oven to 400° F. in peppers are to be baked after assembly
2. Wearing food grade gloves, remove seeds and ribs from jalapeños. To remove additional heat, soak the pepper in ice cold water for 15 minutes. Dry and proceed . . .
3. Transfer peppers cut side up to a parchment lined baking sheet.
4. In a medium mixing bowl add cream cheese, 2 cheeses, bacon, green onions, and garlic; season with salt and pepper to taste. Stir with a spoon until well combined.
   
   
   
5. Spoon and spread mixture into each jalapeno halve, it should be just slightly heaping. TO MAKE A DAY AHEAD: Store stuffed peppers in fridge. When ready to bake, proceed with recipe. Increase baking time by about 3 to 5 minutes.
6. In a low, flat mixing bowl using a fork stir together panko, salt to taste and olive oil until mixture is evenly coated.

   

   Adding olive oil panko allows the breadcrumbs to brown as the poppers bake.

   
   
7. Dip cheese side of each stuffed pepper into panko – cheese should be evenly covered with panko. Return to baking tray. TO FREEZE & BAKE LATER: Bake unthawed peppers as instructed below but increase time to 20 to 25 minutes.
8. Bake in preheated oven until peppers are tender and cheese is melted, about 14 to 18 minutes.
9. If desired, garnish baked peppers with extra finely chopped bacon and green onions. 
   

Recipe without photos . . . Oven Baked Jalapeño Pepper Poppers   Yield: 12 peppers

12 medium (1 lb.) jalapeno peppers, halved

1 (8 oz.) pkg. cream cheese, softened

1/2 cup (4 oz.) shredded Pepper Jack or Monterey Jack cheese

1/2 cup (4 oz.) shredded sharp Cheddar cheese

4 slices bacon, cooked and finely chopped + a extra slice or two for garnishing

2 tablespoons thinly sliced green onions + an extra tablespoon for garnishing

1 teaspoon minced garlic (1 clove)

Salt and  black pepper

3/4 cup+ panko bread crumbs

1 tablespoon+ olive oil

1. Preheat oven to 400° F. in peppers are to be baked after assembly
2. Wearing food grade gloves, remove seeds and ribs from jalapeños. To remove additional heat, soak the pepper in ice cold water for 15 minutes. Dry and proceed . . .
3. Transfer peppers cut side up to a parchment lined baking sheet.
4. In a medium mixing bowl add cream cheese, 2 cheeses, bacon, green onions, and garlic; season with salt and pepper to taste. Stir with a spoon until well combined.
5. Spoon and spread mixture into each jalapeno halve, it should be just slightly heaping. TO MAKE A DAY AHEAD: Store stuffed peppers in fridge. When ready to bake, proceed with recipe. Increase baking time by about 3 to 5 minutes.
6. In a low, flat mixing bowl using a fork stir together panko, salt to taste and olive oil until mixture is evenly coated.
7. Dip cheese side of each stuffed pepper into panko – cheese should be evenly covered with panko. Return to baking tray. TO FREEZE & BAKE LATER: Bake unthawed peppers as instructed below but increase time to 20 to 25 minutes.
8. Bake in preheated oven until peppers are tender and cheese is melted, about 14 to 18 minutes.
9. If desired, garnish baked peppers with extra finely chopped bacon and green onions. 

 

Jalapeño Peach Chicken

A sweet and spicy dish that my sister, Marla Payne, recommended. And, since I had fresh Colorado peaches and garden jalapeños, I decided to give it a try. YUM! (I did cut down the jalapenos I put in Barry’s portion of the sauce. I also cut the recipe in half but have included the full recipe for 4.) 

Jalapeño Peach Chicken     4 servings
4 boneless, skinless chicken breasts or thighs
Salt and black pepper to taste
2 tablespoons olive oil
1 cup peach preserves
2 fresh peaches, sliced
1 to 2 jalapeños, thinly sliced
3 cloves garlic, minced
1/4 cup apple cider vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon honey
1 teaspoon red pepper flakes (optional, for extra heat)
Fresh cilantro, chopped for garnish

1. Prepare the Chicken: Season the chicken breasts or thighs with salt and black pepper on both sides.
2. Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat.
3. Add the chicken and sear for about 5-6 minutes on each side until golden brown and cooked through. 
   
   
   
4. Remove the chicken from the skillet and set aside.
5. Prepare the Sauce: In the same skillet, add the minced garlic and cook until fragrant, about 1 minute.
6. Add the peach preserves, apple cider vinegar, soy sauce, and honey. Stir to combine and bring to a simmer.
   
   
   
7. .Add the sliced peaches and jalapenos. Let the mixture cook for about 3 to 4 minutes until the peaches are tender and the sauce thickens slightly.
8. Combine and Cook: Return the chicken to the skillet, spooning some of the sauce over the top.
9. Let the chicken cook in the sauce for an additional 2-3 minutes to absorb the flavors.
10. Serve: Garnish with fresh cilantro and red pepper flakes if using.
11. Serve with your choice of sides such as rice, quinoa, or a fresh salad.

Recipe without photos . . . Jalapeño Peach Chicken     4 servings

4 boneless, skinless chicken breasts or thighs
Salt and black pepper to taste
2 tablespoons olive oil
1 cup peach preserves
2 fresh peaches, sliced
1 to 2 jalapeños, thinly sliced
3 cloves garlic, minced
1/4 cup apple cider vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon honey
1 teaspoon red pepper flakes (optional, for extra heat)
Fresh cilantro, chopped for garnish

1. Prepare the Chicken: Season the chicken breasts or thighs with salt and black pepper on both sides.
2. Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat.
3. Add the chicken and sear for about 5-6 minutes on each side until golden brown and cooked through.
4.  Remove the chicken from the skillet and set aside.
5. Prepare the Sauce: In the same skillet, add the minced garlic and cook until fragrant, about 1 minute.
6. Add the peach preserves, apple cider vinegar, soy sauce, and honey. Stir to combine and bring to a simmer. 
7. .Add the sliced peaches and jalapenos. Let the mixture cook for about 3 to 4 minutes until the peaches are tender and the sauce thickens slightly.
8. Combine and Cook: Return the chicken to the skillet, spooning some of the sauce over the top.
9. Let the chicken cook in the sauce for an additional 2-3 minutes to absorb the flavors.
10. Serve: Garnish with fresh cilantro and red pepper flakes if using.
11. Serve with your choice of sides such as rice, quinoa, or a fresh salad.

 

Garden Chowder

This chowder hit the spot on a cool summer day . . . and was a tasty way to utilize our garden produce. 

Above: Soup bowl full of chowder garnished with sour cream and thyme sprigs.
Below: Ingredients combined and ready to cook. 

Garden Chowder   Makes about 1 1/2 quarts 

4 strips bacon - cooked, chopped into bits, optional

1/4 large yellow onion – diced

1/4 cup diced red, yellow or green pepper

1 small jalapeño pepper, seeded and finely chopped

1 carrot, diced 

2 cloves garlic – minced

2 ears corn - cut off from the cob

1 potato, peeled and diced 

2 to 2 1/2 cups chicken broth 

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/2 teaspoon paprika

1 1/2 teaspoon fresh chopped parsley or 1/2 tsp dried 

1 spring of fresh thyme or 1/4 tsp dried

1 large zucchini - cut into quarters lengthwise, then sliced

1 large yellow squash - cut into quarters lengthwise, then sliced

1cup half and half or whole milk

Additional garnishes: thyme and sour cream. 

1. Set a Dutch oven or stock pot over medium heat. Add bacon and cook crisp, about 5 minutes.
Remove bacon and set aside. Note: if not using bacon, heat olive oil to sauté the vegetables.
2. Add onion, peppers and carrots to the bacon grease, cook for abouts 3 minutes, then add corn and continue cooking for an additional 4 minutes. Add garlic and cook until fragrant, about 1 minute.

3. Pour in chicken broth and turn heat up to medium-high. Once the mixture is simmering, add the potatoes along with the salt, pepper, paprika, parsley, thyme and Reduce heat to medium and cook for 10 minutes before adding the zucchini.

4. Once the zucchini has been added, cook until the potatoes are fork tender and the zucchini is fully cooked, about 10 to 12 minutes.

5. Transfer about half of chowder to a food processor or blender. Puree until silky smooth, about 1 to 2 minutes. Return the mixture to the pot. Or, use an immersion blender to partially blend the soup. 
6. Add the half and half or milk. Stir to combine, then remove from the heat.

7. Garnish with bacon, thyme and sour cream as desired.

Slow Cooker White Chicken Chili . . . a creamy soup that will take the chill out of winter!

The aroma of this southwestern spiced, super creamy and cheesy soup greeted us when we arrived at my sister’s home recently. It’s rich, hearty and oh, so good! Add the ingredients to a slow cooker and with a minimum of work, you’ll have a soup that will take the chill out of winter. Marla Payne discovered this recipe at Spicy Southern Kitchen. 

Slow Cooker White Chicken Chili    6 servings

1 small onion, chopped

1 jalapeno, finely chopped

2 boneless, skinless chicken breasts

1 small (4 oz.) can diced green chiles

1 (1.25 oz.) packet taco seasoning (or about 2 tablespoons homemade)

1 (14.5-ounce) can chicken broth

2 (15.8 oz.) cans northern beans, drained and rinsed

1 (8 oz.) block cream cheese @ room temperature 

1 cup shredded cheddar cheese (I saved some of this cheese to use on top)

1 cup shredded Monterey Jack cheese

Soup toppings: sliced green onions & Frito chips

1. Place onion and jalapeno in bottom of slow cooker. Put chicken on top.
2. Add green chiles, taco seasoning, chicken broth, and beans. Cover slow cooker and cook on LOW for 5 to 6 hours or HIGH for 2 1/2 to 3 hours.
   
3. Dice cream cheese and stir into hot ingredients in slow cooker; cook on LOW for 1 more hour.
   
4. Add shredded cheese and stir until cheese melts, shredding the chicken as you stir. If cheese doesn't melt all the way, cover for 5 to 10 minutes.
5. Serve with green onions and Frito chips.

Recipe without photos . . .

Slow Cooker White Chicken Chili    6 servings

1 small onion, chopped

1 jalapeno, finely chopped

2 boneless, skinless chicken breasts

1 small (4 oz.) can diced green chiles

1 (1.25 oz.) packet taco seasoning (or about 2 tablespoons homemade)

1 (14.5-ounce) can chicken broth

2 (15.8 oz.) cans northern beans, drained and rinsed

1 (8 oz.) block cream cheese @ room temperature 

1 cup shredded cheddar cheese (I saved some of this cheese to use on top)

1 cup shredded Monterey Jack cheese

Soup toppings: sliced green onions & Frito chips

1. Place onion and jalapeno in bottom of slow cooker. Put chicken on top.
2. Add green chiles, taco seasoning, chicken broth, and beans. Cover slow cooker and cook on LOW for 5 to 6 hours or HIGH for 2 1/2 to 3 hours.
3. Dice cream cheese and stir into hot ingredients in slow cooker; cook on LOW for 1 more hour.
4. Add shredded cheese and stir until cheese melts, shredding the chicken as you stir. If cheese doesn't melt all the way, cover for 5 to 10 minutes.
5. Serve with green onions and Frito chips.

Mexican-style Butternut Squash Soup

I’m trying all sorts of new recipes that utilize our bountiful butternut squash crop. This creamy, hearty soup pairs well with the flavors of Mexico and received good reviews from Barry. O'LEI! 

Soup is paired with Almost No-Knead Crusty Pumpkin  Bread

Mexican-style Butternut Squash Soup   About 6 servings

1 tablespoon olive oil

1 onion, diced

1 large butternut squash, peeled, seeded and diced 

1 orange, yellow or red bell pepper, seeded and diced

2 cloves garlic, minced 

1small jalapeno, seeded and finely chopped 

3 to 4 cups chicken broth 

1 russet potato, peeled and chunked

1/2 teaspoon ground cumin 

1/2 teaspoon chili powder 

1/2 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 

1. Add the olive oil to a large pot over medium-high heat. Add the onions and cook until beginning to soften, about 5 minutes. 
2. Add the squash and peppers and cook, stirring occasionally, until just beginning to brown slightly, 5 to 7 minutes. 
3. Add the garlic and jalapeno and cook for 1 more minute. 
4. Add the broth, potato chunks, cumin, chili powder, salt and pepper. 
5. Bring to a simmer and simmer until the squash is soft, about 30 minutes. 
6. Puree using an immersion blender.
7. Serve with dollops of sour cream and extra seasonings (cumin, chili powder, black pepper) on the side.  Or, soup can be frozen after it cools.

Cucumber Salsa/Salad

This recipe popped up on Facebook and I had to give it a try. However, with a counter full of ripe tomatoes and spicy peppers, I opted to use those instead of the can of RoTel tomatoes called for in the original recipe. Ranch dressing mix is definitely the secret flavor ingredient. I had Barry taste it even before it had a chance to marinate and meld flavors. He thought it was full of flavor and a great use of our garden produce. This is definitely a recipe where ingredients can be adjusted according to preference or what's on hand!

SALSA OR SALAD? Although this is good chips, we think it is a great summer salad!

Cucumber Salsa/Salad

1 medium to large cucumber, finely diced

1/2 medium onion, finely diced (I used red)

2 ripe tomatoes, cored & finely diced  

2 jalapeño, seeded & finely diced

2 tablespoons cider vinegar

1 1/2 to 2 tablespoons Ranch dressing mix

Kosher salt & coarse pepper to taste

1. Mix the veggies together.
2. Add the vinegar and dry ranch dressing mix; mix well.
   
3. Chill. 

Recipe without photos . . .

Cucumber Salsa/Salad

1 medium to large cucumber, finely diced

1/2 medium onion, finely diced (I used red)

2 ripe tomatoes, cored & finely diced  

2 jalapeño, seeded & finely diced

2 tablespoons cider vinegar

1 1/2 to 2 tablespoons Ranch dressing mix

Kosher salt & coarse pepper to taste

1. Mix the veggies together.
2. Add the vinegar and dry ranch dressing mix; mix well.
3. Chill. 

Slow Cooker Charro Beans

Charro Beans are on the menu in the Mexican restaurants we frequented in South Texas this past February.  As we cope with lots of stay-at-home time during the COVID-10 virus, I decided to give them a try.

I relied on several recipes from the internet but did make a few adjustments as I’m trying to rely on ingredients we have on hand. For example many recipes called for a can of Rotel tomatoes, but I used a bag of our blanched and frozen garden tomatoes; consequently I added them at the beginning of the cooking period and then put in a small can of green chilies near the end. It was also a chance to use some of our frozen jalapeño peppers, again from the garden. Also, had no fresh cilantro so used dry instead.  I omitted the bacon (the beans were full of flavor even without it) and cut this basic recipe in half for just the two of us. Even then, it was a lot so I’ll use them in Cornbread Salad tomorrow.

Despite those changes, the recipe included below is written without my personal adjustments. 

By the way —

The recipe is named after the traditional Mexican cowboy horsemen, or charros.

Bowls of Charro Beans were added to our assemble-your-own taco bar. 

Slow Cooker Charro Beans  Servings 8 to 10 servings

1 pound dried pinto beans

4 to 6 pieces of bacon, chopped

4 cups water

2 cups beef broth (could use all water or even vegetable or chicken broth)

6 cloves garlic minced

Fresh jalapeño diced 

1 tablespoon cumin

1 teaspoon garlic powder

1 teaspoon chili powder

1 (10-ounce) can Rotel (diced tomatoes & green chiles)

1 cup fresh cilantro leaves chopped

Salt & freshly ground black pepper

1. Place the beans in a colander, rinse well, and remove any stones or shriveled beans. Cover with water and soak overnight.
   
2. Drain beans and place in the slow cooker. Cover with water and beef broth. 
3. Add chopped bacon, garlic, jalapeño, cumin, garlic powder, and chili powder. 
   
   
   
   
4. Cover and cook on low for 7 to 9 hours or until almost done. 
5. Stir in the Rotel and chopped cilantro; cover and cook for an additional hour or until tender (the total cooking time will likely be between 8 to 10 hours.  
   
6. When the beans are tender, season with salt and freshly ground pepper to taste (stir in about  1/2 teaspoon of salt at a time to avoid over salting). Note: Salt is added after beans are tender as it can interfere with the beans ability to soften if added in the early stages. 
   

Recipe without photos . . .

Slow Cooker Charro Beans  Servings 8 to 10 servings

1 pound dried pinto beans

4 to 6 pieces of bacon, chopped

4 cups water

2 cups beef broth (could use all water or even vegetable or chicken broth)

6 cloves garlic minced

Fresh jalapeño diced 

1 tablespoon cumin

1 teaspoon garlic powder

1 teaspoon chili powder

1 (10-ounce) can Rotel (diced tomatoes & green chiles)

1 cup fresh cilantro leaves chopped

Salt & freshly ground black pepper

1. Place the beans in a colander, rinse well, and remove any stones or shriveled beans. Cover with water and soak overnight.
2. Drain beans and place in the slow cooker. Cover with water and beef broth. 
3. Add chopped bacon, garlic, jalapeño,cumin, garlic powder, and chili powder. 
4. Cover and cook on low for 7 to 9 hours or until almost done. 
5. Stir in the Rotel and chopped cilantro; cover and cook for an additional hour or until tender (the total cooking time will likely be between 8 to 10 hours, depending on how hot your particular slow cooker runs). 
6. When the beans are tender, season with salt and freshly ground pepper, to taste (stir in about a 1/2 teaspoon of salt at a time to avoid over salting). Note: Salt is added after beans are tender as it can interfere with the beans ability to soften if added in the early stages.

Hot Ham & Cheese Wreath

This is  festive holiday appetizer (or even lunch sandwich) I found on Food Network's The Kitchen TV show. I made a few adjustments and here are the results . . .

Hot Ham & Cheese Wreath    Yield: 10 to 12 servings                




Two 8-ounce cans refrigerated crescent roll dough

1/4 cup jalapeño jelly 

6 ounces deli ham, sliced paper thin 

3 ounces Cheddar cheese, shredded 

3 ounces pepper jack cheese, shredded 

2 jalapeños, thinly sliced or use jarred jalapeños

1.  Preheat the oven to 375°.

2.  Line a large baking sheet or pizza pan with parchment paper or nonstick aluminum foil. Place a 4.5-inch diameter bowl upside down in the center of the baking dish and use it as a guide (it will be the center, empty area of your wreath). Arrange triangular sections of the crescent dough on the parchment in a circle around the bowl with the long points facing outward as the "rays" and the wide bases in the center with the edges overlapping. Brush the jalapeño jelly on the dough. Remove the bowl.

3.  In a small bowl, mix the ham, Cheddar and pepper jack, then layer the mixture on the dough, creating a ring around the center of the circle. Pull the points of dough from the outer edge over the filling and tuck under the center rim of the dough circle. The filling will show and that's ok! Top with jalapeño slices all around.

4.  Bake, rotating halfway through, until golden, 20 to 25 minutes. Allow to cool before transferring to serving tray. Serve hot or at room temperature. 

Recipe without photos . . .Hot Ham & Cheese Wreath    Yield: 10 to 12 servings                




Two 8-ounce cans refrigerated crescent roll dough

1/4 cup jalapeño jelly 

6 ounces deli ham, sliced paper thin 

3 ounces Cheddar cheese, shredded 

3 ounces pepper jack cheese, shredded 

2 jalapeños, thinly sliced or use jarred jalapeños

1.  Preheat the oven to 375°.

2.  Line a large baking sheet or pizza pan with parchment paper or nonstick aluminum foil. Place a 4.5-inch diameter bowl upside down in the center of the baking dish and use it as a guide (it will be the center, empty area of your wreath). Arrange triangular sections of the crescent dough on the parchment in a circle around the bowl with the long points facing outward as the "rays" and the wide bases in the center with the edges overlapping. Brush the jalapeño jelly on the dough. Remove the bowl.

3.  In a small bowl, mix the ham, Cheddar and pepper jack, then layer the mixture on the dough, creating a ring around the center of the circle. Pull the points of dough from the outer edge over the filling and tuck under the center rim of the dough circle. The filling will show and that's ok! Top with jalapeño slices all around.

4.  Bake, rotating halfway through, until golden, 20 to 25 minutes. Allow to cool before transferring to serving tray. Serve hot or at room temperature. 

Crazy Good Corn Dip

Jo Osbourn brought this dip to the last K-State football tailgate. It is truly "crazy good." Easy to make. Hard to stop eating!

Crazy Good Corn Dip

3 (11 oz.) cans Mexicorn, drained

1 small (4 oz.)  small chopped jalapeno peppers, drained

1 cup mayonnaise

1 cup sour cream 

1 teaspoon black pepper

½ teaspoon garlic power

8 oz. shredded sharp Cheddar cheese

------

Tortilla or corn chips

1. In a large bowl, mix all ingredients except chips.
2. Chill two hours to overnight. 
3. Serve with chips.

Recipe without photos . . .

Crazy Good Corn Dip

3 (11 oz.) cans Mexicorn, drained

1 small (4 oz.)  small chopped jalapeno peppers, drained

1 cup mayonnaise

1 cup sour cream 

1 teaspoon  pepper

½ teaspoon garlic power

8 oz. shredded sharp Cheddar cheese

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Tortilla or corn chips

1. In a large bowl, mix all ingredients except chips.
   
   
   
   
2. Chill two hours to overnight. 
3. Serve with chips.

Recipe without photos . . .

Crazy Good Corn Dip

3 (11 oz.) cans Mexicorn, drained

1 small (4 oz.)  small chopped jalapeno peppers, drained

1 cup mayonnaise

1 cup sour cream 

1 teaspoon  pepper

½ teaspoon garlic power

8 oz. shredded sharp Cheddar cheese

------

Tortilla or corn chips

1. In a large bowl, mix all ingredients except chips.
2. Chill two hours to overnight. 
3. Serve with chips.