Best 5 Roasted Jalape Recipes

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In the vast culinary landscape, roasted jalapeños stand out as a fiery delight, tantalizing taste buds with their smoky, spicy, and slightly sweet flavor profile. Embark on a culinary journey to explore the art of roasting jalapeños, transforming them from humble peppers into extraordinary ingredients that add a zesty kick to various dishes. Discover the secrets of selecting the perfect jalapeños, mastering roasting techniques, and unlocking their versatility in a symphony of recipes. Unleash your culinary creativity and embark on a flavor-filled adventure with roasted jalapeños as your guiding star.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED JALAPENO POPPERS



Roasted Jalapeno Poppers image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

12 large jalapeno peppers
2 ounces feta cheese
4 ounces cream cheese, at room temperature
4 ounces shredded smoked pepper Jack cheese, or other hot pepper cheese, or extra-sharp Cheddar
A small handful fresh cilantro, finely chopped
2 tablespoons grated onion

Steps:

  • Preheat the oven to 425 degrees F.
  • Cut 1/3 of each pepper off lengthwise and scoop out the seeds. Place on a baking sheet. If peppers do not sit flat on the baking sheet, slice a thin piece off the bottom of the pepper so it will not roll around.
  • Mash the feta, cream cheese, shredded cheese, cilantro, and onion together and stuff the peppers with the mixture. Roast for 15 to 18 minutes, or until the peppers are tender and the cheese is brown at the edges and bubbly.

ROASTED JALAPENO



Roasted jalapeno image

Learn how to make roasted jalapeno perfectly, with oven, stove-top, grill, or air-fryer. It comes out excellent every time, plus it can be stored for months.

Provided by Sujatha Muralidhar

Categories     condiment

Number Of Ingredients 2

15 jalapeno
1 tsp vegetable oil

Steps:

  • Preset the oven to 400 degrees farenheit.
  • Cut jalapeno peppers into halves.
  • Arrange them in a tray without crowding.
  • Drizzle vegetable oil evenly over the jalapenos.
  • Bake it for 10 minutes or until the edges are charred.
  • Remove it from the oven and cover it with aluminuum foil immediately.
  • Rest it for 10 minutes.
  • Now open the foil, and peel the skin of the pepper.
  • Allow it to cool to the room temperature and transfer to an air tight container to use later.

Nutrition Facts : Calories 95 kcal, Carbohydrate 14 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, Sodium 6 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving

ROASTED MIXED VEGETABLES



Roasted Mixed Vegetables image

Make this your go-to recipe any time roasted vegetables are on the menu. The technique will work for any high-moisture vegetable, and the process of cutting your selected vegetables into 1-inch pieces allows them all to cook at the same rate. The optional garlicky yogurt sauce turns a pan of roasted veggies into a light meal, especially when paired with some crusty bread or a bowl of rice or other grains, or you can serve these as a colorful side dish.

Provided by Melissa Clark

Categories     vegetables, side dish

Time 45m

Yield 2 to 3 servings

Number Of Ingredients 9

8 cups vegetables (any combination of broccoli, zucchini, cherry tomatoes, brussels sprouts, mushrooms), cut into 1-inch pieces (see Tip)
2 tablespoons extra-virgin olive oil, plus more for serving
1 1/4 teaspoons kosher salt (such as Diamond Crystal)
Freshly ground black pepper
4 fresh thyme sprigs or 1 teaspoon dried thyme (optional)
1 cup whole-milk Greek yogurt
1 to 2 garlic cloves, finely grated or minced
1 tablespoon extra-virgin olive oil
Pinch each salt and freshly ground black pepper

Steps:

  • Prepare the vegetables: Heat oven to 425 degrees. Add the vegetables to a rimmed sheet pan. Add 2 tablespoons oil, the salt, pepper and thyme (if using), and gently toss vegetables to coat. Use your hands to spread the vegetables out into one layer, spacing them evenly all over the pan.
  • Transfer to the oven and roast until they are tender and browned, 30 to 40 minutes, stirring at least once during roasting for even cooking.
  • While vegetables roast, you can make yogurt sauce if you like: In a small bowl, combine yogurt, garlic, oil, salt and pepper. Taste and adjust seasoning. Cover and place in the refrigerator until ready to use.
  • Serve roasted vegetables with a dollop of garlic yogurt, if desired, and a drizzle of oil on top.

ROASTED JALAPEñO PESTO



Roasted Jalapeño Pesto image

Make and share this Roasted Jalapeño Pesto recipe from Food.com.

Provided by Claire S.

Categories     Sauces

Time 45m

Yield 3 , 3 serving(s)

Number Of Ingredients 9

8 jalapenos
canola oil
kosher salt & freshly ground black pepper
1 1/4 cups tightly packed fresh cilantro leaves
1 garlic clove, chopped
3 tablespoons pine nuts
1/2 cup extra-virgin olive oil
1/4 cup freshly grated parmigiano-reggiano cheese
splash red wine vinegar

Steps:

  • Preheat the oven to 400°F.
  • Toss the jalapeños in a few tablespoons of canola oil and season with salt and pepper. Roast in an even layer on a baking sheet until soft and the skin is blistered, about 15 minutes. Remove the jalapeños to a bowl, cover with plastic wrap, and let sit for 15 minutes. Remove the stems and seeds; do not remove the blistered skin for this particular recipe.
  • Combine the jalapeños, cilantro, garlic, and pine nuts in a food processor and process until coarsely chopped. With the motor running, slowly add the oil through the feed tube and process until smooth. Add the cheese, season with salt and pepper, and pulse a few times just to combine. If the mixture is too thick, add a few more teaspoons of oil and pulse. Transfer to a bowl and stir in the vinegar. The pesto will keep, covered in the refrigerator, for up to 24 hours. Serve at room temperature.

Nutrition Facts : Calories 416.5, Fat 43.8, SaturatedFat 6.6, Cholesterol 4.8, Sodium 118.3, Carbohydrate 4.3, Fiber 1.6, Sugar 2, Protein 4.2

ROASTED POTATO SALAD WITH JALAPEñO-AVOCADO DRESSING



Roasted Potato Salad With Jalapeño-Avocado Dressing image

As one of the most adaptable dishes, potato salad has withstood countless reimaginings. In this version, roasted potatoes are paired with two types of beans: Cannellini beans offer a hearty creaminess, while green beans add a welcome crisp-tenderness. If you have garlic or onion powder in your spice rack, use it to add some umami to the roasted potatoes. The avocado dressing is zingy and full of lively flavors; make it as spicy as you can handle, and if you are looking for more tanginess, substitute the mayonnaise with sour cream or crème fraîche.

Provided by Hetty McKinnon

Categories     dinner, salads and dressings, vegetables, appetizer, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

2 pounds small russet or Yukon Gold potatoes, scrubbed and cut into 2-inch pieces
Extra-virgin olive oil
1 teaspoon garlic or onion powder (optional)
Kosher salt (such as Diamond Crystal) and black pepper
1 pound green beans, trimmed and cut into 2-inch pieces
1 (15-ounce) can cannellini beans, rinsed
1 lime, halved
Handful of dill leaves
1 ripe avocado
1/2 cup vegan or regular mayonnaise
1/2 cup chopped dill
3 tablespoons extra-virgin olive oil
Juice of 1 lime (2 to 3 tablespoons)
1 garlic clove, peeled and roughly chopped
1 to 2 jalapeños, trimmed and roughly chopped
1/2 teaspoon kosher salt (such as Diamond Crystal)

Steps:

  • Heat oven to 425 degrees. Place the potatoes on a sheet pan and add about 2 tablespoons of olive oil, garlic or onion powder (if using), and about ½ teaspoon of salt. Season with black pepper and toss to coat. Place in the oven and roast for 25 minutes.
  • Meanwhile make the dressing: Combine avocado, mayonnaise, dill, olive oil, lime juice, garlic, 1 jalapeño and salt in a blender or small food processor. Blend until completely smooth. Taste and if you want it spicier, add the second jalapeño.
  • After 25 minutes, remove the potatoes from the oven and toss. Push the potatoes to one side of the sheet pan, and add the green beans to the other side. Drizzle with a little olive oil and season with salt and black pepper. Return the sheet pan to the oven and roast for 10 to 15 minutes, until the beans are crisp-tender and the potatoes are golden on the outside and tender all the way through. Don't overcook the beans; if the beans are done before the potatoes are ready, remove them from the sheet pan and return the potatoes to the oven.
  • Transfer the potatoes and green beans to a large bowl and allow to cool for 5 minutes. Add the cannellini beans along with half the dressing and toss to coat well. Taste and check seasonings, adding more salt and black pepper if needed.
  • To serve, squeeze the lime halves over and scatter with dill leaves. Pass the remaining dressing on the side.

Tips:

  • Choose the Right Peppers: Select fresh, firm, and plump jalapeños. Different colors of jalapeños (green, orange, red) offer varying levels of heat and flavor.
  • Remove Seeds and Veins for Less Heat: If you prefer milder roasted jalapeños, use a spoon or knife to remove the seeds and veins before roasting. This reduces the spiciness significantly.
  • Roast Jalapeños with Skin On: Roasting jalapeños with the skin on intensifies their flavor and prevents them from becoming too soft. You can easily peel the skin off after roasting.
  • Use High Heat for Blistered Skin: For a smoky, blistered skin on your roasted jalapeños, use high heat in the oven or on the grill. Keep a close eye to prevent burning.
  • Roast Until Tender: The roasting time may vary depending on the size and type of jalapeños. Roast until the skin is blistered and the peppers are tender when pierced with a fork.
  • Experiment with Seasonings: Before roasting, toss the jalapeños with various seasonings like olive oil, salt, pepper, garlic powder, cumin, or chili powder to enhance their flavor.
  • Use Roasted Jalapeños in Various Dishes: Roasted jalapeños can be used in various dishes, such as tacos, nachos, salsas, guacamole, pasta dishes, or as a topping for pizzas and salads.

Conclusion:

Roasted jalapeños are a versatile ingredient that adds a smoky, spicy, and flavorful touch to various dishes. Whether you prefer them mild or spicy, roasting jalapeños is an easy and effective way to enjoy their unique flavor. Experiment with different roasting methods, seasonings, and recipes to create delicious and exciting dishes that will tantalize your taste buds.

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