Jalapeno Cucarachas Recipes
JALAPENO MARGARITAS
Steps:
- Pierce the jalapeno pepper in 8 to 10 places with the tip of a sharp paring knife and cut it in half lengthwise, leaving the seeds and the ribs. Place the pepper in a 4-cup liquid measuring cup, pour in the tequila, cover with plastic wrap, and allow to sit at room temperature for 24 hours.
- Discard the jalapeno and pour the tequila into a pitcher through a sieve to remove the seeds. Add the Triple Sec, lime juice, lemon juice, honey, and salt and stir. Use immediately or cover and refrigerate for up to 6 hours.
- When ready to serve, fill 6 margarita glasses with ice and pour over the margarita mixture; or fill a cocktail shaker with ice and some of the mixture, shake vigorously for 30 seconds, and pour into glasses. Serve ice cold.
PICKLED CUCUMBERS AND JALAPENOS
Jalapenos range from mild to strong -- in either case, they make fantastic pickles.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 2h15m
Yield Makes 2 1/2 quarts
Number Of Ingredients 9
Steps:
- In a bowl, toss cucumbers, jalapenos, onions, and salt. Cover; refrigerate 2 hours.
- In a saucepan over medium heat, cook vinegar, sugar, mustard seed, celery seed, and turmeric, stirring to dissolve sugar.
- Rinse and drain cucumber mixture. Pour vinegar mixture over; let cool. Refrigerate, covered, up to 3 weeks.
JALAPENO CUCARACHAS
Spicy appetizers made from stuffed jalapeno or habanero peppers. Believe it or not, if cooked thoroughly, and if you remove the seeds, a person can even eat a whole habanero fixed this way. You might hop around a bit, but you'll survive, and the capsaicin rush is incredible!
Provided by Richard Henzel
Categories Spicy Appetizers
Time 17m
Yield 12
Number Of Ingredients 4
Steps:
- Slice off the stem ends of the jalapeno peppers, and carefully remove the seeds and white fibers with a small knife. Fill the pepper with cheese. Take one piece of salami, and cover the open end of the pepper with it. Fold it around, and secure with three toothpicks in a row (like the legs of an insect). The salami should keep the cheese from leaking out when grilling.
- Preheat on outdoor grill for high heat, and lightly oil the grate.
- Place the peppers legs side up on the hot grill. Turn occasionally after a minute or two as the meat begins to crisp up, and the skin on the peppers is starting to blister. When it is evenly browned the toothpicks will have turned black like six little legs sticking out - hence the name cucarachas. Allow the peppers to cool slightly, then remove toothpicks and enjoy!
Nutrition Facts : Calories 105.2 calories, Carbohydrate 1.4 g, Cholesterol 25.1 mg, Fat 8.1 g, Fiber 0.4 g, Protein 6.6 g, SaturatedFat 4 g, Sodium 327.4 mg, Sugar 0.5 g
JALAPENO CUCARACHAS
Spicy appetizers made from stuffed jalapeno or habanero peppers. Believe it or not, if cooked thoroughly, and if you remove the seeds, a person can even eat a whole habanero fixed this way. You might hop around a bit, but you'll survive, and the capsaicin rush is incredible!
Provided by Richard Henzel
Categories Spicy Appetizers
Time 17m
Yield 12
Number Of Ingredients 4
Steps:
- Slice off the stem ends of the jalapeno peppers, and carefully remove the seeds and white fibers with a small knife. Fill the pepper with cheese. Take one piece of salami, and cover the open end of the pepper with it. Fold it around, and secure with three toothpicks in a row (like the legs of an insect). The salami should keep the cheese from leaking out when grilling.
- Preheat on outdoor grill for high heat, and lightly oil the grate.
- Place the peppers legs side up on the hot grill. Turn occasionally after a minute or two as the meat begins to crisp up, and the skin on the peppers is starting to blister. When it is evenly browned the toothpicks will have turned black like six little legs sticking out - hence the name cucarachas. Allow the peppers to cool slightly, then remove toothpicks and enjoy!
Nutrition Facts : Calories 105.2 calories, Carbohydrate 1.4 g, Cholesterol 25.1 mg, Fat 8.1 g, Fiber 0.4 g, Protein 6.6 g, SaturatedFat 4 g, Sodium 327.4 mg, Sugar 0.5 g
JALAPENO CUCARACHAS
Spicy appetizers made from stuffed jalapeno or habanero peppers. Believe it or not, if cooked thoroughly, and if you remove the seeds, a person can even eat a whole habanero fixed this way. You might hop around a bit, but you'll survive, and the capsaicin rush is incredible!
Provided by Richard Henzel
Categories Spicy Appetizers
Time 17m
Yield 12
Number Of Ingredients 4
Steps:
- Slice off the stem ends of the jalapeno peppers, and carefully remove the seeds and white fibers with a small knife. Fill the pepper with cheese. Take one piece of salami, and cover the open end of the pepper with it. Fold it around, and secure with three toothpicks in a row (like the legs of an insect). The salami should keep the cheese from leaking out when grilling.
- Preheat on outdoor grill for high heat, and lightly oil the grate.
- Place the peppers legs side up on the hot grill. Turn occasionally after a minute or two as the meat begins to crisp up, and the skin on the peppers is starting to blister. When it is evenly browned the toothpicks will have turned black like six little legs sticking out - hence the name cucarachas. Allow the peppers to cool slightly, then remove toothpicks and enjoy!
Nutrition Facts : Calories 105.2 calories, Carbohydrate 1.4 g, Cholesterol 25.1 mg, Fat 8.1 g, Fiber 0.4 g, Protein 6.6 g, SaturatedFat 4 g, Sodium 327.4 mg, Sugar 0.5 g
JALAPENO CUCARACHAS
Spicy appetizers made from stuffed jalapeno or habanero peppers. Believe it or not, if cooked thoroughly, and if you remove the seeds, a person can even eat a whole habanero fixed this way. You might hop around a bit, but you'll survive, and the capsaicin rush is incredible!
Provided by Richard Henzel
Categories Spicy Appetizers
Time 17m
Yield 12
Number Of Ingredients 4
Steps:
- Slice off the stem ends of the jalapeno peppers, and carefully remove the seeds and white fibers with a small knife. Fill the pepper with cheese. Take one piece of salami, and cover the open end of the pepper with it. Fold it around, and secure with three toothpicks in a row (like the legs of an insect). The salami should keep the cheese from leaking out when grilling.
- Preheat on outdoor grill for high heat, and lightly oil the grate.
- Place the peppers legs side up on the hot grill. Turn occasionally after a minute or two as the meat begins to crisp up, and the skin on the peppers is starting to blister. When it is evenly browned the toothpicks will have turned black like six little legs sticking out - hence the name cucarachas. Allow the peppers to cool slightly, then remove toothpicks and enjoy!
Nutrition Facts : Calories 105.2 calories, Carbohydrate 1.4 g, Cholesterol 25.1 mg, Fat 8.1 g, Fiber 0.4 g, Protein 6.6 g, SaturatedFat 4 g, Sodium 327.4 mg, Sugar 0.5 g
JALAPENO CUCARACHAS
Spicy appetizers made from stuffed jalapeno or habanero peppers. Believe it or not, if cooked thoroughly, and if you remove the seeds, a person can even eat a whole habanero fixed this way. You might hop around a bit, but you'll survive, and the capsaicin rush is incredible!
Provided by Richard Henzel
Categories Spicy Appetizers
Time 17m
Yield 12
Number Of Ingredients 4
Steps:
- Slice off the stem ends of the jalapeno peppers, and carefully remove the seeds and white fibers with a small knife. Fill the pepper with cheese. Take one piece of salami, and cover the open end of the pepper with it. Fold it around, and secure with three toothpicks in a row (like the legs of an insect). The salami should keep the cheese from leaking out when grilling.
- Preheat on outdoor grill for high heat, and lightly oil the grate.
- Place the peppers legs side up on the hot grill. Turn occasionally after a minute or two as the meat begins to crisp up, and the skin on the peppers is starting to blister. When it is evenly browned the toothpicks will have turned black like six little legs sticking out - hence the name cucarachas. Allow the peppers to cool slightly, then remove toothpicks and enjoy!
Nutrition Facts : Calories 105.2 calories, Carbohydrate 1.4 g, Cholesterol 25.1 mg, Fat 8.1 g, Fiber 0.4 g, Protein 6.6 g, SaturatedFat 4 g, Sodium 327.4 mg, Sugar 0.5 g
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