Creating a baked jalapeño popper that has a crisp and crunchy exterior and a creamy melted-cheese filling isn't an easy project, but this recipe delivers it all.
'jalapeno' on Serious Eats
After trying some of the highest-rated jalapeño popper recipes online with disastrous results, we set to work developing a method that won't let you down. These poppers have a crisp golden crust and soft melted cheese interior—all in the perfect bite-size package.
Two types of beans, red kidney and green beans, are combined with pickled red peppers and fire-roasted jalapeños in this amped-up redux of the time-honored three-bean salad.
There are few sights more welcoming after a day in the sun than a tangle of cold noodles slicked with pesto, waiting to be eaten straight from the container. I recreated the pesto wheel here with arugula, Parmesan, walnuts and, stick with me, jalapeño.
Andouille, habanero, and jalapeño give a smoky, spicy twist to crowd-pleasing mac and cheese.
A plethora of greens are stewed with a piquant mix of red jalapeño, poblano, smoked paprika, and a generous grind of pepper. Cooked for the better part of an hour, the greens develop a supple, tender texture with a pleasant undercurrent of heat.
Dried mango was matched up with cilantro, garlic, and jalapeno to make this juicy chicken link. It's bright, fresh, and fruity.
The only labor you should be performing today is chopping vegetables for this adaptation of Confetti Quinoa Salad from 150 Vegan Favorites by Jay Solomon (one of my most splattered and stained cookbooks). It's a heavy-rotation meal in my kitchen because you can use whatever vegetables are in season.
Even though I begrudgingly label this "a salsa," I can't deny the deliciousness that pineapples, peppers, onions, cilantro, and lime create when brought together and enjoyed with tortilla chips. I have come out of the fruit-salsa closet.