Best 11 Crunchy Jalape Recipes

PICKLED JALAPEñOS

Steps:

• Slice Peppers: Wash peppers and cut off steams. Slice peppers into 1/4-inch thick rings. Wear gloves for this step to avoid burning your hands. And do NOT touch your eyes or any other sensitive body parts.
• Heat Jars: Place a rack into the bottom of a large pot. Fill pot with enough water to cover jars. Submerge jars in water. Bring water to a simmer, 180 degrees. Simmer jars for 10 minutes. (Since the peppers process for 10 minutes, you don't need to boil the jars.)
• Prepare the Brine: While the jars heat, combine vinegar, water, and salt medium saucepan. Boil for five minutes.
• Pack Jars. Remove jars from the water. Pack the peppers into hot jars, leaving 1/2 inch headspace. Add 1/4 teaspoon Pickle Crisp to each jar, if desired.
• Add Brine. Ladle brine into jars, leaving 1/2 inch headspace. Using a wooden chopstick, bubble tool, or soft rubber spatula, remove air bubbles. Measure headspace. Add more brine if needed.
• Clean Rim and Apply Lids. Wipe rim with clean, damp cloth. Place lid on jar. Screw on band to "fingertip tight." You should feel some resistance but you don't want to crank the band on too tight.
• Process Jars. Lower jars into pot. Water should cover jars by 1 to 2-inches after all jars are in the pot. Cover the pot. Return water to a boil. Process for 10 minutes. (Start the timer once the water returns to a boil.) Be sure to maintain a rolling boil during the entire 10 minute processing time.When processing time completes, turn off the burner and remove lid. Wait 5 minutes before removing jars from the pot. Lift the jars out of the water straight. Avoid tipping the jars. Place hot jars on a towel-lined counter or wood cutting board. Allow jars to cool for 24 hours.
• Check Seals. Press the center of the lid. It should not move. Remove outer ring. Gently try to lift the lid off the jar. It should not move. Wipe jars. Label. If any jar didn't seal, place into the refrigerator and enjoy within a week or so.
• Store: Place jars in a cool place out of direct sunlight. For best flavor, wait six weeks before enjoying the peppers.

FRIED JALAPENOS

Steps:

• Wear protective kitchen gloves before handling the jalapenos.
• Slice the jalapenos in thin rings (about 1/8 inch) and clean out the inside ribs and part (or all) of the seeds with a small spoon. Alternatively, use a jalapeno corer to remove the seeds and ribs and then slice in rings.
• Set them aside in a bowl.
• Bring cooking oil to 350°F. Use a deep pot or fryer.
• Using a small strainer dust flour (pretend you are small scale sifting) over the jalapeno rings to coat them with flour. Alternatively, place the flour in a bowl and add a heaping handful of jalapeno rings at a time to coat well with flour. Work in batches either way.
• Add each batch of flour coated jalapenos to the cooking oil and fry until they begin to turn golden. Remove immediately and drain onto a paper towel lined plate.
• Allow to drain for half a minute before sprinkling with hops (or other flavored) salt.
• Proceed with coating the next batch with flour and ensure that the cooking oil is at exactly 350°F before frying them.
• Continue with the steps until you have worked through all the jalapenos.
• Enjoy immediately. Pair with an IPA or pale ale.

BACON CHEDDAR JALAPENO POPPERS RECIPE

Steps:

• Preheat the oven to 425F. Using a skillet, add bacon and cook on medium/high heat until crispy brown color, about 5-7 minutes. Transfer to a plate lined with paper towel or napkin.
• In a mixing bowl combine 1 cup sharp cheddar cheese, cream cheese and bacon pieces. Mix until everything is combined.
• Stuff jalapeno peppers with the cheese mixture, place on a baking sheet and bake for about 10-12 minutes or until cheese melts and top turns pretty golden color. Garnish with crushed chips and finely chopped parsley. Serve right of way with ranch or on its own. Enjoy!

EXTRA CRISPY JALAPENO POPPERS

Steps:

• Preheat oven to 400F
• Trim the top third of the jalapenos lengthwise, leaving the stem intact
• Reserve the tops
• Using a demitasse spoon or other small tool, scoop out the seeds and the ribs from all the peppers, making 12 "boats
• " Chop all of the trimmed pepper tops and reserve
• In a mixing bowl, combine softened cream cheese, grated onion, garlic, salt, pepper, shredded cheeses, cilantro and cumin
• Add in finely chopped jalapenos to your taste -- I usually use about half of the total amount, reserving remaining jalapeno for other recipes
• In a small dish, combine panko with Parmigiano-Reggiano
• Fill your jalapeno boats mounding the filling up a bit
• Roll the filling in the panko
• Arrange the poppers on a baking dish, spray lightly with cooking spray and bake until breadcrumbs are evenly brown and filling is bubbly, about 18-20 minutes
• Let stand 10 minutes and serve

CRUNCHY AIR-FRIED JALAPENO SLICES

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C).
• Place flour in a bowl. Beat eggs in a separate bowl. Place bread crumbs in a third bowl.
• Coat jalapeno rings first in flour, then in egg, and finally in the bread crumb mixture.
• Place jalapeno rings in the basket of the air fryer, making sure none are overlapping. Spray the tops with cooking spray. Cook for 4 minutes. Flip the jalapeno rings over and spray the tops with more cooking spray. Cook for 4 minutes more. Repeat with remaining jalapeno rings. Serve with ranch dressing for dipping.

CRUNCHY JALAPEñO TACO POPPERS RECIPE BY TASTY

Steps:

• Slice the jalapeños lengthwise down the center, taking care to cut through only one side and leaving the pepper as intact as possible. Remove the seeds.
• In a large bowl, combine the ground beef, taco seasoning, salt, pepper, and cilantro. Mix to combine.
• Heat the olive oil in a large pan over medium heat. Cook the onion for 1 minute, then add garlic and cook another minute.
• Add the beef mixture and cook until browned, approximately 5 minutes. Remove from the heat and let cool completely.
• In a clean, large bowl, combine the cooled beef mixture, shredded cheese, and cream cheese.
• Transfer the beef mixture to a piping bag or zip-top bag with a corner snipped off.
• Pipe the beef mixture into the jalapeños, then close the peppers.
• Heat a large pot filled with the oil until it reaches 325ºF (170ºC).
• Add the seasoned flour, eggs, and cornflakes to 3 separate shallow bowls. Dip the peppers in the egg, then the flour, followed by the egg again, and then the cornflakes. Dip once more in the egg and finish with a second dip in the cornflakes.
• Fry the peppers, in batches, for 2½ minutes until golden brown. Remove with a slotted spoon or tongs and drain on a wire cooling rack.
• Season the peppers well with salt and fresh lime juice.
• Serve warm with salsa for dipping.
• Enjoy!

CRISPY FRIED JALAPENOS

Steps:

• Chop jalapenos into spears. Cut off the stems and then cut the jalapeno in half lengthwise. Remove seeds (if you prefer) and then slice the jalapeno into spears or skinny sticks. Repeat until all jalapenos are sliced.
• Mix flour, salt, pepper, chili powder, garlic powder, eggs, and beer together in a bowl. (Batter should be slightly thinner than pancake batter). You may prefer to add more flour to add thickness.
• In a deep fryer or large skillet, heat oil to 365° F. (Try to maintain that temperature all throughout frying. )
• Dip the jalapenos in the batter and completely cover all sides.
• Place battered jalapenos in the deep fryer or skillet. The jalapenos are fully cooked when they are golden brown and crispy and float to the surface of the oil. (Remember the jalapeno spears will continue to brown a bit after removing from the oil.)
• Remove jalapeno spears and set on a paper towel so that any excess oil can drip off. If you want to add extra salt, do this immediately out of the oil.

QUICK 10 MINUTE PICKLED JALAPENO

Steps:

• Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeno slices, stir, and remove from heat.
• Let sit for at least 8 minutes then use tongs to remove the jalapenos from the pot to a jar; cover with the brining liquid to fill the jar.
• Store in the fridge for up to two months.

CRUNCHY PICKLED JALAPENO RINGS (MADE WITH PICKLING LIME)

Steps:

• Day 1:.
• Wash the peppers in cold water and slice into 1/4" rings.
• In a very large plastic or stainless steel container, combine the 1 cup of pickling lime and the gallon of water, stirring well to combine. Add the pepper rings, cover the container, and let it sit on the counter. The pickling lime will settle to the bottom of the container - this is normal. Soak the pepper rings in the lime water solution for 12hours. You can soak them for longer if you like, up to 24 hours, but 12 hours will do the trick.
• Day 2:.
• The next day, drain the peppers, cover again with cold water, and soak for one hour. Do this two more times, draining and covering with fresh cold water each time, until you have soaked the peppers in fresh water a total of three times, for an hour each time. This step is important; it removes all of the lime so the peppers will be acid enough to can safely. DO NOT SKIP ANY OF THE SOAKING STEPS. Drain the peppers and set aside.
• Sterilize 6 pint jars by boiling them for 10 minutes.
• Combine the 7 1/2 cups white wine vinegar, 1 3/4 cups water, 3 tablespoons pickling salt, and 3 tablespoons sugar in a large stockpot. Bring to a boil, stirring so that the salt and sugar dissolves. As soon as the salt and sugar are dissolved, reduce the heat to medium and cover.
• Place 1 tablespoon of chopped shallots, 1 garlic clove, 1/4 teaspoon dried oregano, 1 bay leaf, and 3 peppercorns in each sterilized pint jar.
• Pack the peppers on top of the seasonings in the jars, leaving 1 inch headspace.
• Ladle the brine into the jars, covering the peppers and leaving 1/2 inch headspace.
• Using a bubble freer, chopstick, or plastic knife, remove any air bubbles. Add more brine if necessary, headspace should be 1/2 inch.
• Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings.
• Process in a boiling water bath for 10 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 10 minutes, or you can just put it in the fridge and use it within 3 months.

CRUNCHY & SWEET REFRIGERATOR PICKLED JALAPEñOS

Steps:

• Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
• Fill each jar ¾ full of sliced jalapeno slices.
• Pour brine over peppers to within 1/2" of the top.
• Wipe off the rim and put lid and ring on.
• Label jars with the date so you know exactly how long they have been in the refrigerator.
• Store in the fridge. Store in the fridge for at least 24 hours before eating.
• You can also follow proper canning procedures and then process them in a water bath canner if you prefer (will lend a slightly less crunchy pepper). Follow the USDA guidelines for timing.
• Be sure to verify that the lids have completely sealed down if storing on the shelf.
• Leave for 1 week or longer (if you can stand it!)
• Enjoy!

JALAPENO CHEESE CRISPS

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper.
• Sprinkle the jalapeno slices around one of the prepared baking sheets in a single layer. Bake for 7 to 9 minutes; this will remove some of the moisture from the jalapeno and help ensure your cheese crisps live up to the crisp in their name. Transfer to a bowl.
• Meanwhile, mix the cheeses together in a medium bowl.
• Using a tablespoon measure, spoon mounds of the cheese mixture onto the lined baking sheets, 1 to 1 1/2 inches apart from each other. Press a jalapeno slice into the center of each mound. Bake until golden and crisp, 10 to 12 minutes.
• Allow the crisps to cool slightly before handling, then serve. Or let cool completely and store in an airtight container.