Comments on: Jalapeno Recipes – How to Use a Bounty of Jalapenos http://www.eatingcleveland.com/2008/08/21/jalapeno-recipes-how-to-use-a-bounty-of-jalapenos/ Cleveland Food Blog - Cleveland's Chubbiest Blog Wed, 01 Feb 2012 21:45:46 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: luis http://www.eatingcleveland.com/2008/08/21/jalapeno-recipes-how-to-use-a-bounty-of-jalapenos/comment-page-1/#comment-5993 luis Tue, 17 Aug 2010 14:04:46 +0000 http://www.eatingcleveland.com/2008/08/21/jalapeno-recipes-how-to-use-a-bounty-of-jalapenos/#comment-5993 you can also use them in chili and stir fry. sorry, no recipes. you can also use them in chili and stir fry. sorry, no recipes.

]]> By: Judith Partin http://www.eatingcleveland.com/2008/08/21/jalapeno-recipes-how-to-use-a-bounty-of-jalapenos/comment-page-1/#comment-5985 Judith Partin Mon, 09 Aug 2010 04:23:43 +0000 http://www.eatingcleveland.com/2008/08/21/jalapeno-recipes-how-to-use-a-bounty-of-jalapenos/#comment-5985 I have a huge harvest of jalapeno peppers this year. Does anybody know if you can stuff with a cream cheese mixture stuffing and freeze them? When ready to use them are they soggy or limp? I don't want to coat them with anything-just stuff and freeze. I have a huge harvest of jalapeno peppers this year. Does anybody know if you can stuff with a cream cheese mixture stuffing and freeze them? When ready to use them are they soggy or limp? I don’t want to coat them with anything-just stuff and freeze.

]]> By: Joanne http://www.eatingcleveland.com/2008/08/21/jalapeno-recipes-how-to-use-a-bounty-of-jalapenos/comment-page-1/#comment-4699 Joanne Thu, 30 Jul 2009 14:48:45 +0000 http://www.eatingcleveland.com/2008/08/21/jalapeno-recipes-how-to-use-a-bounty-of-jalapenos/#comment-4699 2 years ago my jalepeno plants produced 18 lbs of peppers. I cut the peppers in half and stuffed them with a mix of cream cheese colby/monterey jack and spices(any you like) and grilled them. I snapped the stems off and dried a lot on a baking sheet in the house (low humidity) in the sun - they will keep for a very long time. I snapped the stems off, gently washed and dried thoroughly and placed in plastic freezer bags and froze many. And I also kept quite a few in the refrigerator to cook with. Great in Indian dishes! 2 years ago my jalepeno plants produced 18 lbs of peppers. I cut the peppers in half and stuffed them with a mix of cream cheese colby/monterey jack and spices(any you like) and grilled them. I snapped the stems off and dried a lot on a baking sheet in the house (low humidity) in the sun – they will keep for a very long time. I snapped the stems off, gently washed and dried thoroughly and placed in plastic freezer bags and froze many. And I also kept quite a few in the refrigerator to cook with. Great in Indian dishes!

]]> By: Connie http://www.eatingcleveland.com/2008/08/21/jalapeno-recipes-how-to-use-a-bounty-of-jalapenos/comment-page-1/#comment-3319 Connie Sat, 18 Oct 2008 23:29:00 +0000 http://www.eatingcleveland.com/2008/08/21/jalapeno-recipes-how-to-use-a-bounty-of-jalapenos/#comment-3319 my daughter grew jalapeno plants and now she wants to can them so she had the jalapenos in juice to make different things like nachos. my daughter grew jalapeno plants and now she wants to can them so she had the jalapenos in juice to make different things like nachos.

]]> By: Heidi http://www.eatingcleveland.com/2008/08/21/jalapeno-recipes-how-to-use-a-bounty-of-jalapenos/comment-page-1/#comment-3141 Heidi Sun, 07 Sep 2008 18:22:21 +0000 http://www.eatingcleveland.com/2008/08/21/jalapeno-recipes-how-to-use-a-bounty-of-jalapenos/#comment-3141 Jalepenos are easy to freeze. Just wash and pat them dry. Throw them in a freezer bag and put them in the freezer. No need to cook them first. When you defrost them, the skins will come off easily and they will be limp, but the flavor will still be great. Jalepenos are easy to freeze. Just wash and pat them dry. Throw them in a freezer bag and put them in the freezer. No need to cook them first. When you defrost them, the skins will come off easily and they will be limp, but the flavor will still be great.

]]> By: Monie http://www.eatingcleveland.com/2008/08/21/jalapeno-recipes-how-to-use-a-bounty-of-jalapenos/comment-page-1/#comment-3083 Monie Wed, 27 Aug 2008 21:04:03 +0000 http://www.eatingcleveland.com/2008/08/21/jalapeno-recipes-how-to-use-a-bounty-of-jalapenos/#comment-3083 Oh Terry that sounds YUMMY! I wonder if one has an overload of jalepenos if they are "freeze-able" or maybe even a dehydrator. Hey Mark.. La Tortilla Feliz was amazing! The Arepas were delish, the service was impeccable . Thank you again for the recommendation. Monie Oh Terry that sounds YUMMY!

I wonder if one has an overload of jalepenos if they are “freeze-able” or maybe even a dehydrator.

Hey Mark.. La Tortilla Feliz was amazing! The Arepas were delish, the service was impeccable . Thank you again for the recommendation.

Monie

]]> By: Terry http://www.eatingcleveland.com/2008/08/21/jalapeno-recipes-how-to-use-a-bounty-of-jalapenos/comment-page-1/#comment-3053 Terry Sat, 23 Aug 2008 15:23:27 +0000 http://www.eatingcleveland.com/2008/08/21/jalapeno-recipes-how-to-use-a-bounty-of-jalapenos/#comment-3053 Make some stuffed Jalapeno's... Ingredients: * 10 to 12 large pickled jalapeno peppers * block Cheddar cheese * 2 eggs mixed with a little water * 1/2 cup cornmeal * 1/2 cup flour Preparation: Slit the sides of the peppers, and scrape out the seeds. Stuff with triangular pieces of cheddar cheese cut to fit the individual peppers. Dip peppers in an egg wash then into a mixture of half cornmeal and half flour. Repeat until all peppers are coated; let dry. Deep fry in hot fat -- about 365° -- until the peppers are lightly browned, and the cheese is just melted. Drain on paper towels and serve hot. Make some stuffed Jalapeno’s…

Ingredients:

* 10 to 12 large pickled jalapeno peppers
* block Cheddar cheese
* 2 eggs mixed with a little water
* 1/2 cup cornmeal
* 1/2 cup flour

Preparation:
Slit the sides of the peppers, and scrape out the seeds. Stuff with triangular pieces of cheddar cheese cut to fit the individual peppers.

Dip peppers in an egg wash then into a mixture of half cornmeal and half flour. Repeat until all peppers are coated; let dry.

Deep fry in hot fat — about 365° — until the peppers are lightly browned, and the cheese is just melted. Drain on paper towels and serve hot.

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