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5 Dried Jalapeño Pepper Recipes That’ll Turn Up the Heat

5 Dried Jalapeño Pepper Recipes That’ll Turn Up the Heat

dried jalapeno flakes
Photo by Nataliya Vaitkevich from Pexels

If you're a fan of spicy food, you know all about the warmth and zingy aftertaste that comes with adding jalapeños to your meals. But deseeding the spicy pepper can often be a handful. So, this is where dried jalapeño flakes come in.

Made from actual jalapeño peppers, the flakes are just as nutritious as the real deal and pack the same heat. They're also easier to work with as they can be used as regular spices (a teaspoon here and a tablespoon there).

So, if you're ready to make spicy-food cooking a breeze, these five spicy recipes will show you how to cook with dried jalapeño peppers and turn your dishes into hot masterpieces!

1. Jalapeño Cheddar Cornbread Muffins

Laced with dried jalapeño peppers, these cornbread muffins are the perfect side to any dish, from soups to meatloaf. Their slightly spicy flavor also pairs great with chicken, whether grilled, baked, or in a salad.

Ingredients:

  • 3/4 cup unsalted butter, melted
  • 2 tbsp brown sugar
  • 1 egg
  • 1 cup whole milk
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup dried jalapeño peppers
  • 1 cup cheddar cheese, shredded
  • 1 cup cornmeal
  • A pinch of salt

Directions:

1. Add the jalapeños and 1/2 cup of warm water to a cup and soak for 15 minutes. Drain and squeeze gently to remove excess liquid. Set aside.

2. Preheat the oven to 350oF and line a muffin tin with cupcake lines. Set aside.

3. Add the egg, sugar, milk, and butter to a bowl and stir to combine.

4. Add the flour, cornmeal, baking powder, baking soda, and salt to a bowl and combine. Make sure not to overmix the batter.

5. Fold in the cheese and dried jalapeño flakes.

6. Transfer the batter to the muffin tin and bake for 15-18 minutes or until the muffins are golden brown. Remove from the oven, let cool, and enjoy!

2. Jalapeño Bean Dip

No legume pairs better with jalapeños than pinto beans. In this recipe, the duo teams up to create a silky-smooth dip with a zing that's perfect for game nights, family dinners, and even potlucks. Top with cilantro for bonus presentation points!

Ingredients:

Directions:

1. Add the bacon and 1/2 cup of warm water to a bowl and soak for 15 minutes. Drain and squeeze gently to remove excess liquid. Set aside.

2. Meanwhile, add the beans to a pot, fill with water until they're covered, and bring to a boil. Cook for half an hour until they're fork-tender. Drain and transfer to a food processor.

3. Add the mayo, cream cheese, cumin, salt, and garlic to the food processor and pulse until smooth. Add the dried jalapeño flakes and pulse a while longer to combine.

4. Preheat the oven to 350oF and grease a 9-inch baking pan with cooking spray. Transfer the dip to the pan, top with cheese, and bake for 20 minutes or until the cheese is melted. Remove from the oven, sprinkle with bacon, and enjoy!

3. Jalapeño Guacamole

Even though guacamole isn't a traditionally spicy food, this version kicks things up a notch with the addition of dried jalapeño flakes. You can serve it as a side to your meals or slather it on a tortilla for Taco Tuesday. Either way, it's guaranteed to wow your palate.

Ingredients:

  • 1/3 cup dried jalapeño peppers
  • 1 avocado, peeled and pitted
  • 2 tsp cilantro, chopped
  • 2 tsp sour cream
  • 1 tsp lime juice (optional)
  • Salt, to taste

Directions:

1. Add the jalapeño peppers and 2/3 cup of warm water to a bowl and soak for 15 minutes. Once hydrated, drain and squeeze gently to remove excess liquid. Transfer to a food processor.

2. Add the remaining ingredients and pulse until smooth and creamy. Serve immediately.

4. Jalapeño Chicken Enchiladas

Soaked in a delicious jalapeño-tomato sauce, these chicken enchiladas are a spicy dream come true. They're also blanketed with cheese for some extra creaminess.

Ingredients:

Directions:

1. Add the chicken bits and 6 cups of warm water to a pot and soak for 15 minutes. Once hydrated, drain and squeeze gently to remove excess liquid. Set aside.

2. Heat a large skillet over medium heat. Add the olive oil and onions and sauté for 5 minutes. Stir in the chili powder and oregano and cook for another 2 minutes. Add the tomato sauce, salsa, and dried jalapeño flakes, and stir well. Nestle the chicken bits into the sauce, cover, and cook for 20 minutes or until the chicken is cooked.

3. Warm the tortillas in the microwave to make them pliable. Remove the chicken from the sauce and transfer it to a bowl. Add 2 cups of the sauce and 1/2 cup of cheese to the bowl.

4. Divide the chicken mixture among the tortillas, roll them tightly and place them in a greased 13x9-inch baking dish. Pour the remaining sauce over the tortillas and top with the remaining cheese.

5. Bake the enchiladas for 25 minutes in a preheated oven at 350oF. Remove from the oven, top with avocado and sour cream, and serve.

5. Jalapeño Mac & Cheese

Boasting a jalapeño-infused roux, this recipe is perfect for when you want to spice things up a bit but still satisfy your comfort food cravings. The heavy cream-milk-and-cheese combo also makes the dish extra creamy and comforting.

Ingredients:

  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 3 tbsp dried jalapeño peppers
  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 cups uncooked elbow macaroni
  • 2 cups Cheddar cheese, grated
  • 1/2 tsp cumin (optional)
  • Salt & pepper, to taste

Directions:

1. Add the jalapeños and 1/4 cup of warm water to a cup and soak for 15 minutes. Once hydrated, drain and squeeze gently to remove excess liquid. Set aside.

2. Cook the pasta according to the package's instructions, drain and set aside.

3. Melt the butter in a saucepan over medium heat. Add the jalapeños and sauté for 5 minutes. Whisk in the flour and cook for another 5 minutes. Stir the roux often to prevent it from sticking to the bottom of the saucepan.

4. Pour in the milk and heavy cream and stir to combine. Add the cheese one cup at a time and cook for another 10 minutes. The sauce will thicken, so make sure you stir often.

5. Once ready, pour the sauce into the pasta pot and stir well to combine. Serve immediately.

Would you cook with our dried  jalapeño peppers? Let us know your favorite recipes in the comment section down below!

References:

  1. https://kathrynskitchenblog.com/jalapeno-cheddar-cornbread-muffins/#recipe
  2. https://www.cookinglight.com/recipes/jalapeno-popper-bean-dip
  3. https://www.chilipeppermadness.com/chili-pepper-recipes/guacamole/extra-creamy-roasted-jalapeno-guacamole/
  4. https://www.thewickednoodle.com/chicken-enchiladas-roasted-jalapenos/#mv-creation-228-jtr
  5. https://www.modernhoney.com/creamy-jalapeno-macaroni-and-cheese/
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5 Chili Recipes to Get Creative With

5 Chili Recipes to Get Creative With

chili recipes
Photo by Markus Spiske from Pexels

Let's be honest: Chili can be a controversial subject. And that's because some cooks swear by meat, while others believe legumes are the only way to make the dish shine. In some cases, cooks even add their own twists to make chili pop, whether that's a shot of beer, a tablespoon of soy sauce, or a dollop of peanut butter (ps: don't knock it 'till you try it!).

But no matter which way you see it, this cold weather classic is synonymous with experimentation, and National Chili Day(1) (February 24th) is the perfect excuse to get creative with your batch. So, if you're looking for ways to spice up your weeknight meals, these five chili recipes will allow you to experiment with the dish, whether you want to stick to the basics or go the extra mile.

1. Classic Chili

Using both meat and beans, this chili recipe will satisfy everyone you serve it to. It's also very simple to make and calls for bare bones ingredients. This means it's perfect for a weekday when time is scarce, and you need something to hit the spot ASAP. Pair it with some nachos or a grilled cheese sandwich for a complete meal.

Ingredients:

Directions:

  1. In a bowl, add the beans and 2 cups of water. Transfer to a pot, fill with water and cook until fork-tender (about 20 minutes). Remove from the water and set aside.
  2. Add the beef bits and 3 cups of water to a bowl and soak for 15 minutes. Remove excess liquid and set aside.
  3. Heat the olive oil over medium heat in a large pot. Sautée the onion for 2-3 minutes. Then, add the beef and cook for 6-7 minutes.
  4. Stir in the sugar, cumin, garlic, chili powder, and tomato paste and sautée for a while longer (1-2 minutes).
  5. Add the broth, tomato sauce, and beans to the pot and stir to combine. Reduce the heat to low and bring the chili to a boil. Simmer for 20 minutes, stirring occasionally. Remove from the heat and serve.

2. Black Bean & Corn Chili

Contrary to popular belief, you don't always need meat to make chili taste good – and this recipe proves just that. Made with black beans, it's just as filling as its meaty counterparts and slightly more crunchy thanks to the corn. For a spicy kick, add a little bit of jalapeno.

Ingredients:

Directions:

  1. In a bowl, add the beans and 2 cups of water. Transfer to a pot, fill with water and cook until fork-tender (about 20 minutes). Remove from the water and set aside.
  2. Add the corn to a bowl along with 1 cup of warm water and soak for 15 minutes. Once hydrated, squeeze away excess liquid and set aside.
  3. In a pot, heat the olive oil over medium heat. Sautée the mushrooms, onion, and bell pepper for 2-3 minutes. Stir in the remaining ingredients, reduce the heat to low, and bring to a boil. Simmer for 20 minutes. Remove from the heat and serve.
  4. (Optional Step) To thicken the chili, remove 1 cup of the soup and pulse in a food processor. Transfer back to the pot and stir.

3. Meaty Mushroom Chili

For those days when you feel like indulging (but don't care for all the meat), this easy chili recipe is the way to go. Swapping mushrooms for meat, it's slightly less heavy than most chilis but just as tasty. Plus, it comes together in a slow cooker, which is always a bonus.

Ingredients:

Directions:

  1. In a bowl, add the beans and 4 cups of water. Transfer to a pot, fill with water and cook until fork-tender (about 20 minutes). Remove from the water and set aside.
  2. Heat the olive oil over medium heat in a small skillet. Sautée the onion for 2-3 minutes. Transfer to the slow cooker.
  3. Add all the remaining ingredients to the instant pot (except for the corn) and cook on high pressure for 10 minutes.
  4. Release the pressure, stir in the corn, and cook for another 3 minutes. Top with grated cheese and serve immediately.

4. Thai-Style Chicken Chili

Inspired by Thai cuisine and its flavors, this chili recipe is on the fancier side. But that doesn't mean you shouldn't give it a shot. In fact, it's super easy to follow and calls for simple ingredients - which means you don't have to stock up on anything exotic (or, to put it simply, expensive).

Ingredients:

Directions:

  1. Add the beans and chickpeas to a bowl along with 3 cups of water and transfer to a pot and cook until fork-tender (about 20 minutes). Strain and set aside.
  2. Add the chicken to a bowl along with 3 cups of warm water and soak for 15 minutes. Once hydrated, squeeze away excess liquid and set aside.
  3. Add the vegetable oil to a large pot and heat over medium heat. Sautée the chicken for 4-5 minutes or until it's lightly brown. Stir in the onion and sautée for another 3 minutes.
  4. Then, add all the remaining ingredients, reduce the heat to low, and bring to a boil. Simmer for 30 minutes or until the potatoes are cooked through. Remove from the heat and serve.

5. Beer Chili

Perfect for games days (or simply when you want to switch things up for dinner), this beer chili is a definite crowd-pleaser. While several types of ale can do the trick, we'd encourage you to opt for stout beer as its rich, malty flavor pairs excellent with beef.

Ingredients:

Directions:

  1. Add the beans to a bowl along with 3 cups of water and bring the water to a boil and cook the beans until fork-tender (about 20 minutes). Strain and set aside.
  2. In another bowl, add the beef bits and 4 cups of warm water. Soak for 15 minutes. Once hydrated, squeeze away excess liquid and set aside.
  3. Heat the oil in a large pot over medium heat. Sautée the onions for 2-3 minutes. Then, add the cayenne pepper, cumin, and garlic and sautée for one more minute.
  4. Add the beef and cook for 10 minutes or until lightly browned. Stir occasionally so that the meat doesn't stick to the bottom of the pot.
  5. Mix in the tomatoes and beans and bring to a simmer. Stir in the beer and molasses, season with salt and pepper, and cook for another 5-10 minutes until the chili thickens. Remove from the heat and serve.

Which of these chili recipes intrigued you the most? Let us know in the comments down below!

References:

  1. https://nationaltoday.com/national-chili-day/
  2. https://www.thewholesomedish.com/the-best-classic-chili/
  3. https://www.allrecipes.com/recipe/22924/black-bean-chili/
  4. https://recipes.instantpot.com/recipe/black-bean-mushroom-chili/
  5. https://lifemadesimplebakes.com/thai-chili-6/#wprm-recipe-container-32241
  6. https://tasteandsee.com/stout-beer-chili/

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