Though the humble jalapeño is actually a Mexican chile, it was designated the official “State Pepper of Texas” in 1995 during the 74th regular session of the Texas Legislature.
Citing the bluebonnet, the pecan tree and the ruby red grapefruit as “examples of natural specimens that serve to exemplify the abundance and diversity of the Texas landscape,” House Concurrent Resolution 105 stated that the designation, would provide “suitable recognition for this delicious and indispensable staple of Texas cuisine.”
Our household loves jalapeños in any form – fresh, pickled, you name it – and we’ve never met a jalapeño popper we didn’t like. In the event you’re not familiar with jalapeño poppers, they are a popular appetizer made from hollowed-out jalapeño peppers stuffed with a cheesy filling and heated until golden and creamy. Although there are many variations, they are typically baked, deep-fried or grilled.
My research revealed that jalapeño poppers originated in Texas in the 1970s as a Tex-Mex dish, seemingly an adaptation of the traditional Mexican dish known as chile relleno. The term “jalapeño poppers” was first trademarked in 1992 by Anchor Food Products although it had been in use prior.
There are many interpretations of the jalapeño popper. We’ve always thought of them as hollowed-out jalapeños stuffed with cheese and wrapped with a strip of bacon and then baked. Several years ago however, we learned through friends of a different method that we now prefer. Instead of filling the peppers and then wrapping the bacon around them – which never stays on, in my experience – mix cooked, chopped bacon along with cheddar cheese, cream cheese, chopped green onions, garlic and cilantro in a big bowl and then fill the peppers with the mixture. Not only are they a little neater, but you also get a taste of all the ingredients in every single bite.
I continue to be amazed by the myriad iterations of the snack, always bookmarking them to try later. Over the years we’ve enjoyed a jalapeño popper casserole, jalapeño popper soup and jalapeño popper chili. I’ve even seen recipes for jalapeño popper hamburgers and jalapeño popper potato salad, which I’m sure we’ll try at some point.
Today though, I’m here to tell you about something that not only is amazing, but is also beautifully brilliant in its sheer simplicity – the jalapeño popper grilled cheese. I discovered the recipe on Katie Workman’s website themom100.com in 2021 and can only say that I can’t believe it took me four years to get around to making these. If you are a jalapeño popper fan, then you must try these immediately. I promise you will not be disappointed.
From themom100.com
Preheat the broiler.
Place the peppers on a rimmed baking sheet under the broiler and cook for about 8 minutes total, turning them frequently as the side towards the flame gets bubbly and charred. When the peppers are all blistered, place them in a small bowl and place a dishtowel or plate on top to cover. Allow it to steam, and when cool enough to handle, peel off the skin and remove the stem and seeds. Roughly chop the peppers (use gloves or wash your hands very well after with hot, soapy water).
In a small bowl, mix together the chopped jalapeños, jalapeño havarti, cheddar, cream cheese, bacon, garlic powder, salt, and pepper.
Butter one side of each of the pieces of bread. Evenly spread the cheese mixture on 2 slices of the bread, on the un-buttered sides. Cover the sandwiches with the remaining slices of bread, buttered side up. Lightly sprinkle the top with salt.
Heat a large skillet with a lid over medium-high heat. Place the sandwiches in the pan, cover, and cook until the bottom starts to turn golden brown, about 3 minutes. Uncover and carefully turn the sandwiches over with a spatula, then press them down a bit with the spatula and cook uncovered until the bottom is golden brown and crisp, about 2 minutes. Flip one more time, and cook until the bottom crust is fully golden brown and crispy, another minute or two.
Transfer the sandwiches to the cutting board, let them sit for two minutes for the cheese to firm back up a bit, cut in half, and serve. Pass some salsa in a small bowl for dipping if you like.
From eatingwell.com
Preheat the oven to 400 degrees. Cook bacon in a large, deep skillet over medium heat, stirring often, until crispy, about 7 minutes. Remove with a slotted spoon to a paper towel-lined plate, reserving drippings in the pan.
Add 2 tablespoons butter to the drippings in the pan. Cook over medium high heat until melted, about 30 seconds. Add half of the chicken and ¼ teaspoon pepper. Cook, stirring often, until the chicken is lightly browned and cooked through, about 6 minutes. Transfer to a plate. Repeat the procedure with the remaining chicken and ¼ teaspoon pepper.
Without wiping the pan, melt the remaining 2 tablespoons butter over medium high heat. Add onion, white and light green parts of scallions and chopped jalapeños. Cook, stirring often, until softened, about 6 minutes. Sprinkle flour over the vegetables, stirring to coat. Cook, stirring constantly, for about 1 minute. Add broth and milk. Cook, stirring constantly, until thickened, 1 to 2 minutes. Add cream cheese. Cook, stirring constantly, until melted, about 1 minute. Remove from heat. Stir in the chicken, mozzarella and salt.
Spoon the mixture into a 9-by-13-inch baking dish. Sprinkle with breadcrumbs and cover with foil. Bake for 10 minutes. Remove the foil and bake, uncovered, until the topping is golden brown and the mixture is bubbling throughout, about 15 minutes more. Sprinkle with the reserved bacon, dark green parts of scallions and jalapeño slices. Serve hot.
Garnishes:
Rough-chop the bell peppers, jalapeño peppers, onion, garlic and cauliflower and put on a foil-lined sheet pan. Drizzle with olive oil and salt and pepper and bake in a 400-degree oven for 30 minutes, flipping halfway through.
Melt a tablespoon of butter in a Dutch oven and put the veggies in to cook a little longer. Add the chicken broth and milk and let it begin to simmer, then add the seasonings and the corn and let it continue simmering for an additional 15 minutes.
Using an immersion blender, puree the veggies to the desired consistency, then add the cream cheese and mix it into the soup. Add the shredded rotisserie chicken to the soup and ladle the soup into bowls, topping each with shredded Mexican-blend cheese, bacon bits, fresh jalapeño slices and cracked black pepper.
