We are learning a lot about peppers, last week I talked about bell peppers, which have no spice at all, but this week it is time to kick it up a notch. Sometimes a dish needs a little extra something, and I love that 'something' to be a bit of heat. Adding a jalapeño to your food can be the quick, fresh kick it needs to take it to the next level. Can you handle the heat?
- Jalapeños have a great source a fiber, Vitamin C and Vitamin B6
- Jalapeños fan promote wait loss because they boost your metabolism. This helps increase fat burn and reduces your appetite
- Jalapeños also have capsaicin which has strong anti-cancer properties. Capsaicin kills over 40 types of cancer cells without harming normal cells
Recipes:
Light Jalapeño Popper Dip (Erinliveswhole.com)
- 1 block Light Cream Cheese, softened
- 1 cup plain Greek Yogurt
- 1 cup jarred Jalapeños, diced
- 1 cup Shredded Cheddar Cheese
- 1/4 cup Parmesan Cheese
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Salt
Topping:
- 1 4 ounce box Crackers or Panko Breadcrumbs
- 2 tablespoons Melted Butter
- 1/4 cup Parmesan Cheese
- 4 slices Turkey Bacon, cooked and diced
- Jalapeño slices from jar
- Preheat oven to 400F.
- In a large bowl, mix together cream cheese and yogurt.
- Add in diced jalapeños, cheddar cheese, parmesan cheese, garlic powder, onion powder, and salt.
- Spread dip into bottom of 8×8 baking dish or 8 inch cake pan.
- In a food processor, blend together crackers, melted butter, and parmesan cheese until fine crumbs.
- Cook and chop your turkey bacon.
- Add crumb mixture to top of dip, spreading evenly, then add crumbled bacon and jalapeño slices.
- Bake for 25-30 minutes or until topping is golden brown.
- Serve with crackers or veggies!
Jalapeño Popper Chicken (slenderkitchen.com)
- 1 1/3 pounds Boneless, skinless Chicken Breast (4 pieces)
- Salt and Pepper
- 1/4 cup Jalapeños, seeded and diced
- 2 ounces Reduced Fat Cream Cheese
- 3 tablespoons Green Onions, chopped
- 1/2 cup reduced fat shredded Cheddar Cheese
Preheat your grill or preheat the oven to 425 degrees.
Season the chicken with salt and pepper.
Grill it for 5-7 minutes per side or until cooked through. In the oven, place the chicken in a baking dish and cook for 25-30 minutes or until cooked through and juices run clear.
Meanwhile, mix together the jalapenos, cream cheese, green onions, and cheddar cheese.
For the grill – take the cooked chicken and place it on a piece of foil. Spread the cream cheese jalapeno mixture on top and return to grill. Close top with grill for 3-4 minutes until cheese begins to melt.
For the oven – remove the baking dish and spread the cream cheese jalapeno mixture over the chicken. Return to oven and cook 8-10 minutes or until cheese I creamy and melted.
10 Minute Pickled Jalapeños (gimmedelicious.com)
- 1 cup White Vinegar
- 1 cup Water
- 2 cloves Garlic, smashed
- 2 tablespoons Sugar
- 1 tablespoon Salt
- 7-8 Jalapeño Peppers, thinly sliced
Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeño slices, stir, and remove from heat.
Let sit for at least 8 minutes then use tongs to remove the jalapeños from the pot to a jar; cover with the brining liquid to fill the jar.
Store in the fridge for up to two months.
