OK, it’s known that I can’t do spicy foods. With all of these beautiful jalapeños this season I had to get creative. After all, at CSA365 we let no veggie go unloved. I have turned to my friends and neighbors for help with this task and boy did they go above and beyond! I have a bunch of ideas to share with you, with huge thanks today to Katie and Sharon, bravo friends!
Our first is a jalapeño corn dip in the slow cooker. I got a call from my friends telling be I had to come over to try this one, so it’s that much of a winner! This recipe is from damndelicious.net
- 4 slices bacon, cooked and diced
- 3 cans of corn – or use a few ears of fresh corn from Springdell!
- 2 jalapeños, seeded and diced
- 1/2 cup sour cream
- 1 cup shredded pepper jack cheese
- 1/4 cup grated Parmesan cheese
- salt and pepper
- 8 oz cream cheese
- 2 Tablespoons chopped chives – visit the pick your own herb garden!
Toss it all together in the crock pot and cook on low for 2 hours, stir to smooth out the consistency and enjoy!
Next we have crescent roll baked jalapeño poppers. The picture walk you right through this one:
Stuffed Mushrooms with jalapeños, recipe adapted from thriftydiydiva.com
- 12 baby bella mushrooms
- 1/4 cup extra virgin olive oil
- bacon bits
- Parmesan cheese
- 1 cup shredded cheddar cheese
- 4-5 fresh jalapeños, thinly sliced
Last but certainly not least is this beautiful bacon cheddar jalapeño bread from callmepmc.com
8-10 slices bacon, after cooked and chopped you’ll need 2 cups
3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoon granulated sugar
8 ounces cream cheese, softened
¼ cup diced jalapeno, this will be about 1 large jalapeno, I diced seeds as well
2 cups mild cheddar cheese
12 ounce buttermilk
1 tablespoon vegetable oil
My friends rock. Thanks guys for sharing these dishes with my Springdell family!