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

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 350^oF 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:

• 1/2 cup dehydrated pinto beans
• 1/3 cup dried jalapeño peppers
• 1/4 tsp dried garlic (granulated)
• 1/2 cup cream cheese
• 1/2 cup mayonnaise
• 1/2 cup Colby Jack cheese, shredded
• 1/4 cup textured soy protein (TSP) bacon bits
• 1 tsp cumin
• 1/2 tsp salt

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 350^oF 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:

• 3 tbsp olive oil
• 2 tbsp dried onions
• 1/2 tsp dried oregano
• 1/2 tsp chili powder
• 1 1/4 cups tomato sauce
• 2 cups red salsa
• 4 cups textured soy protein (TSP) chicken bits
• 8 flour tortillas
• 2 cups Gouda cheese, grated
• 1/3 cup dried jalapeño peppers
• 1 avocado, diced
• 1/4 cup sour cream

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 350^oF. 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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