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Hot Apple and Jalapeño Spread

Hot Apple and Jalapeño Spread


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This spread is festive with bright green and red apples, jalapeños, and dried cranberries baked over cream cheese for a sweet and savory appletizer. Spread it over warm crusty bread.MORE+LESS-

1

Granny Smith apple, cored and chopped

1

red apple, cored and chopped

1

jalapeño, seeded and diced finely

1/4

cup dried cranberries

1/4

cup apple jalapeño jelly

1

(8 ounce) package cream cheese, softened

Hide Images

  • 2

    In a medium bowl, combine the chopped apples, jalapeño, and dried cranberries. Add the apple jalapeno jelly and stir to combine.

  • 3

    In a small baking dish, spread the cream cheese on the bottom in a thin layer. Pour the apple mixture on top.

  • 4

    Bake for 20-25 minutes or until mixture is heated through. Serve by spreading over sliced crusty Pillsbury™ French loaf. Serve immediately.

No nutrition information available for this recipe

More About This Recipe

  • This appetizer recipe is festive with bright red and green apples -- perfect for your New Year's Eve buffet!

    When it comes to appetizers, it feels like we’ve all gotten into a rut of the same old dishes. But this Hot Apple and Jalapeno Spread is a not only festive with bright red and green apples, but completely different from typical appetizers.

    Start off with giving your apples and jalapenos a good chop. You want to keep the skin on your apples here for bursts of color.

    Make sure you dice your jalapeno finely because no one wants to bite into a big chunk of jalapeno and have their mouth be on fire!

    Then add some dried cranberries and some apple jalapeno jelly to bind it all together. If you can only find regular jalapeno jelly, that works too.

    Next, using a shallow crock or baking dish, spread a thin layer of cream cheese on the bottom -- because, in my opinion, cream cheese makes everything better!

    Then pour on your apple mixture and pop it in the oven.

    Once it’s all warmed, serve it over a loaf of sliced Pillsbury crusty French bread.

    I was a little worried that between the jalapenos and the jalapeno jelly this dip would be too hot for my taste, but it ended up being pretty mild. The sweetness of the apples compliments the spiciness of the jalapenos.

    Enjoy this warm and festive appetizer this holiday season!

    Heat Up your Holidays with Jalapenos

    Here are a few more recipes that feature jalapenos as an ingredient:

    Jalapeno Popper Dip Recipe
    Jalapeno Popper Bites Recipe
    Jalapeno Jelly Gelatin Cups Recipe
    Mini Bacon Pineapple Jalapeno Flatbread Recipe
    Jalapeno Cheese 'n Sausage Biscuits Recipe

    Featured Recipe

    Christy joined the Tablespoon team to share her recipes and inspire family food fun. Watch her Tablespoon member profile for great new recipes!


Lamb with Jalapeño Jelly

Jelly isn't just for toast or the filling of a magnificent donut. Jelly also makes the key component of this lip-smacking sauce, with a healthy dose of heat and vinegar just perfect for lamb. Speaking of perfect matches, chives and sour cream with potatoes are about as classic as it comes, and healthy broccolini makes for a fresh third wheel. Third wheel? There's nothing in this meal that isn't perfectly balanced.


Aka hot Pepper Jelly

If you love jams and jellies, you are sure to love this Jalapeño Jelly aka Hot Pepper Jelly!

Yes, the flavor is a little different than your typical Strawberry Jam but it is so good! The sweet with the heat is addicting! It’s great for pouring over cream cheese and serving with crackers or for basting on your meats.

What is Jalapeño Jelly? This jelly is really more of a jam. It is made up of jalapeño peppers, bell peppers, lots of sugar, vinegar, and pectin. While you may be tempted to reduce the sugar, don’t. This is meant to have lots of sugar. It’s a jelly! It also helps to perfectly balance out the heat from the jalapeños.


Apple Rose Puff Pastries Recipe

Ingredients

  • 1 apple, halved, cored
  • 1 tbsp lemon juice
  • 1 sheet frozen puff pastry, thawed
  • powdered sugar, for dusting

Instructions

Preheat your Yoder Smokers YS640 to 375°F set up for indirect grilling (heat diffuser in). Slice each cored apple half horizontally to create at least 12 fairly equal sized/shaped slices. You’ll need 24 slices total. Place the slices in a microwave proof bowl with the lemon juice and cover with water. Microwave the apple slices for about three minutes to make them more pliable.

Cut the puff pastry into three equal strips. It’s easiest to slice along the folds. Using a rolling pin, roll the puff out to stretch the length to about 14”. Make a cut in the center of the strip to halve the length to 7".

Spread a couple of tablespoons of the Holmes Made Raspberry Jalapeño Spread on the strip of puff pastry. Place four apple slices along the top edge of the puff pastry, round sides up, allowing at least half of the apple to extend beyond the pastry. Fold the bottom edge of the pastry up to the top edge, sandwiching the slices between the layers of pastry.

Starting at one small end, roll the pastry and apples into a spiral and place in a muffin pan. Repeat the process to make the remaining five roses.

Bake the roses until the pastry is cooked through, about 30 minutes. Remove from the cooker. Sift powdered sugar over the roses. While the roses are still warm use a small knife to remove each rose from the muffin pan.

The ingredients are simple. You can buy a box of frozen puff pastry for a few bucks at the grocery store. Then choose your favorite apple and jam/preserve and you&rsquove got your bases covered.


Steps to Prepare Favorite Jalapeño Chicken Quesadilla

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, jalapeño chicken quesadilla. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Jalapeño Chicken Quesadilla is one of the most well liked of recent trending foods on earth. It's enjoyed by millions daily. It is easy, it's fast, it tastes yummy. Jalapeño Chicken Quesadilla is something that I've loved my entire life. They're nice and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook jalapeño chicken quesadilla using 6 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Jalapeño Chicken Quesadilla:

Instructions to make Jalapeño Chicken Quesadilla:

  1. Put a light coat of cream cheese spread on tortillas.
  2. On one tortilla put half of shredded cheese followed by cooked chicken and cut up jalapeños. I prefer mine sauted some..
  3. Top with hot salsa and then rest of cheese and top with last tortilla with cream cheese to the inside.
  4. Place in pan and cook until golden brown, flip and do the same for the other side..

So that's going to wrap this up for this special food jalapeño chicken quesadilla recipe. Thank you very much for reading. I'm sure you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!


Sterilize two 8-ounce jars by washing in hot water, drying. and placing in an oven at 250 F to slowly heat while you make the jelly. The 1-pint jars should be processed for 15 minutes.

Chop the jalapeños into two and if you like a hot jelly, keep the seeds, if not discard.

Warning

  • Be careful when chopping chilies as they can cause a skin reaction. Always avoid touching your face and especially your eyes when working with them. It is advisable to wear gloves and always wash your hands, knives, and works surfaces once you have finished chopping.

Place the jalapenos, red pepper, onion, garlic, and tomatoes in a food processor and chop finely. Be careful when opening the food processor after chopping as the chili fumes may sting your eyes. Tip the contents into a large, non-reactive saucepan.

Add the ginger, sugar, and vinegar to the pan. Stir well over a medium heat, then bring to a gentle simmer. Stir occasionally until all the sugar has dissolved. During this time, place a small plate into the freezer for testing the jelly setting.

Once the sugar is dissolved, bring the mixture to a fast boil and cook until the mixture is reduced by half, this should take about 8 to 10 minutes do not leave the pan unattended if you can. It will need regular stirring to prevent it from burning, and worse still, boiling over. Once reduced, remove from the heat and stir in the pectin. Return to the stove, boil again for 2 minutes. Remove the pan from the heat.

To test for setting: Remove the plate from the freezer. Put 1 teaspoon of the jelly onto the cold plate and return it to the freezer for 5 minutes. Push the jelly gently with your finger, if it wrinkles then it has reached setting point. If it doesn’t, boil the jelly for a few minutes more.

Once the jelly is ready, pour into two 8-ounce sterilized jars, close with a lid, and leave to cool.


Related Video

After reading all the mixed reviews I made a batch of this jelly after taking into account others advice. Here's mine. 1. Yes there is too much sugar. I reduced by 1/2 cup but next time I will try to reduce by 1 1/2 cups. 2. Double the amount of mint recommended . A simpler method and one which I believe extracts more mint flavor is to add the sugar to the water in the pan. Bring to a boil then add the mint sprigs, (no need to chop mint ) simmer 5 min. with lid on. Then turn heat off, and let sit for 30 min. . I put through the fine sieve of a food mill or you could strain through sieve. 3. I used 6 green Jalapeños without seeds and it is still a mild heat. Probably because of the counteracting effect of so much sugar. I have so many hot peppers that using more is not a problem ( same for mint ) I used food processor to finely mince the peppers. 4. Definitely boil for 1 minute after adding liquid pectin stirring all the while. 5. I used the exact liquid measurements and the jelly is perfect consistency. But you do need to boil that pectin. 6. I forgot to add the green food coloring until I was half way through processing so I have some with and some without coloring. I much prefer without food coloring , unless it is holiday themed it is just too artificial looking for me. 7. Next time I will add some fresh minced mint to the mixture just prior to filling jars for a bump in mint flavor. 8. I will make again, but will add less sugar, more mint , at least 8 peppers, and freshly minced mint for added flavor.

This recipe is flawed. The reason so many people have an issue with it setting is that it calls for 3/4 cup of Cider Vinegar. This should not be more than a 1/4 cup.That is a half cup too much liquid and it destroys the flavor. Further, there have been a number of complaints regarding other recipes in the book this recipe came from.

This is a great recipe! I had no trouble getting it to set took overnight. I did add 3 drops of green food coloring as advised in a previous review. Iɽ give it 4 forks except that Iɽ like to have the particles of pepper and mint suspended throughout the jelly it mostly floated to the top. I was afraid to move the jars much during setting to try to help this happen in my 2nd (double) batch. (Had alot of overgrown mint to use up!)

This was a fantastic recipe! I made my first batch of jelly ever, and this worked beautifully. My jelly set well, and had a very nice texture. The only reason I gave this a 3-fork rating was that the end flavor was a little too sour for my taste. I will make an adjustment to the recipe to try to alleviate the sourness. To process, I inverted the freshly canned jelly on their lids for about 15 minutes, then flipped them upright and let them sit on the counter overnight. This formed a nice vacuum seal too. I am not sure why others weren't able to get their jelly to set. I had 2 cups of liquid total, including the mint liquid, lemon juice and cider vinegar. I also put the jalapenos in a food processor to get a good mince on my peppers - which may have reduced the amount of liquid that was released by the peppers during cooking.

I made it as directed but added a packet of powder pectin instead of the liquid pectin at the same time as vinegar, lemon juice, & chopped jalapeños. I heated to boiling and then added the sugar. I did boil longer than the recommended time, about 5-7 minutes. As for the recipe, I used 3 jalapeno peppers, but my family said it wasn't hot enough, so I'll probably add 5 or 6 next time. Great use for all that mint growing wild!

I used Chocolate Mint and replace 1/2 cup of water with apple juice. No problems with jelling and tasted amazing!

Didn't set up for me either. Followed recipe exactly and it failed so I did everything that all mentioned below then added more pectin - still fail. Then I boiled it for another 5 minutes and it finally set up - a bit too much. Too bad as it sounds so good.

Add 2 drops of green food coloring to make the color more attractive.

I've been making jams for years and always used the powdered pectin. Twice I bought the liquid and my jams did not set. My suggestion is to use one packet of powdered pectin. I'll be making this jelly soon and will let you know how it comes out with the powder.

I just made this recipe and it seemed not to set up - will it set more as it cools? I did pour it back into the pan, boiled for a minute as the other reviewers suggested then processed it for 10 mins, too. Honestly, we won't care too much if it doesn't set as it is delicious!! We'll just call it Jalapeno and Mint Sauce!!

Iɽ love to try this but can't get liquid pectin in Germany - has anyone an idea with how much "crystal pectin" I can substitute it.

This jelly is our favorite! It goes great on pork! Our family can't get enough of it, we keep finding new ways to use it, and now all my neighbors are asking for it!

Note to self: read reviews and comments before attempting recipe. It did not jell for me either. I poured them all back in a pan, added another pouch of pectin, boiled for several minutes, tried again. No jell. I call it a "syrup" and will use it as a glaze.

I emptied the un-set-up jelly back into the pot and boiled it for one minute. Poured it back in the jars and processed ten minutes. It set up this time. Not sure why the recipe omitted this step of boiling the mixture after you add the liquid pectin: the directions that come with the liquid pectin tell you to do this will all jams and jellies that use liquid pectin.

This didn't set up for me either. i think I know why: after adding the pectin, you should boil it hard for one minute, which the recipe doesn't tell you to do. I might try again.

I doubled the amount of peppers used several different types of pepers and boiled hard for abut 7 minutes. Turned out great!

I made this recipe twice and neither time did it set like it should have. I have been making jams and jellies for years, and something isn't right with this. The taste is great and once I put it in the refrigerator, it set up a little more. Fortunately I have LOTS of mint and maybe will try to fix the recipe.

An important note - when cooking jellies,jams with hot peppers be very careful not to come in contact with even the steam - it can be very painful!

Ther is a problem with this recipe that plagues jellies - that is that the amount of liquid affects the amount of pectin needed. My batch must have had particularly juicy mint, because the pectin was not sufficient to give me jelly. I ended up with a liquid goo perfect for halloween. I liked the heavy mint flavor mixed with the vinegar and jalapeno, but the amount of sugar was really overpowering. This recipe has potential, but it's not one for someone just starting to can or preserve.


Sweet & Spicy Jalapeño Jam

Sweet & Spicy Jalapeño Jam is the best of both worlds! Satisfy your sweet tooth and wild side at the same time. A simply recipe with a sophisticated taste!

Sweet & Spicy Jalapeño Jam is the best of both worlds! It will satisfy your sweet tooth and your wild side all at the same time! A while back, my husband and I had a few other couples over. No special occasion. It was just time to catch up and relax a bit. And, with good company always comes great food! Among the yummy selections, one of my friends brought a jar of homemade pepper jam.

At first glance, I was a bit skeptical, but I decided to give it a try. I scooped some up with my cracker and instantly became addicted. There was just something about the perfect combination of sweet and spicy that kept me coming back for more. Since then, I have attempted to recreate that exact taste. After all, I loved it and needed it!

On the third attempt of ingredient combinations, I did it! And it has now become my very own Sweet & Spicy Jalapeño Jam! I am amazed at how many compliments I get every time I serve it! And due to the high number of requests for the recipe…here it is! Check out my Sweet & Spicy Jalapeño Jam recipe below and prepare yourself to be amazed!

How to Make Sweet & Spicy Jalapeño Jam:

  • red and yellow sweet bell peppers
  • jalapeño peppers
  • pectin
  • apple cider vinegar
  • sugar

  • In a large pot, stir chopped peppers and pectin together.
  • Add 1 cup of apple cider vinegar and bring it to a boil over medium heat.
  • When mixture has reached a steady boil, stir in sugar until completely dissolved.
  • Bring to a boil once again, stirring continuously. Boil contents for 1 minute, then remove from heat.
  • Pour hot jam into pint-sized jars. If possible, use a funnel to avoid getting the rims of the jars sticky.
  • Allow jam to completely cool before putting the lids on the jars.
  • Sweet & Spicy Jalapeño Jam can be stored in the refrigerator for about 1 month and in a freezer for about 6 months.

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Can’t get enough sweets? Check out more of my favorites!


The Foodie Affair

Sandra&rsquos blog has been a favorite of mine for a very long time. Her recipes are fantastic and her photography always leaves me drooling and craving whatever I&rsquom seeing. I considered a real treat to be able to choose one of her recipes to share.

One of my favorite parts of The Foodie Affair is the large number of from-scratch ingredient recipes. I strongly considered sharing her Apple Pie Spice Mix and if it was the winter edition of Freaky Friday, her Hot Cocoa Mix would have definitely been in the running.

Being a big pasta lover, this butternut squash pasta bake got me drooling. I even made it but then decided to keep it all to myself (head over to her site for the recipe!!)

In the end, my love of spice and appetizers won out and I decided to make her cranberry jalapeño salsa.


Hot Pepper Relish

Making hot pepper relish is fun and easy. It&rsquos also a great gift for the holidays! Whip up a batch of this cherry pepper to share and enjoy!

Ingredients

  • 3 Large Red Bell Peppers
  • 1 Large Fresh Jalapeno
  • ¾ Cup Sugar
  • ½ Cup Apple Cider Vinegar
  • 2 Tablespoons Cornstarch

Instructions

  1. Remove the stem of the peppers and clear out the seeds. Slice them into large chunks and place them in a large food processor. Do the same with the jalapeño.
  2. Roughly chop the pepper mixture and transfer to a medium pot.
  3. Add the rest of the ingredients and cook on medium until the sugar is dissolved, about 5 minutes.
  4. Reduce to low and let simmer for another 40 minutes or until thickened. Stir occasionally.
  5. Remove from heat and let cool to thicken further.
  6. Equally divide between 5, 4-ounce jelly or mason jars.

Notes

Nix the jalapeño to make the relish not as spicy.
I didn&rsquot use salt with this recipe, but you can add 1 teaspoon of it if desired.
Easily double or triple this recipe for larger portions.

Nutrition Information

Yield

Serving Size

As with any of our recipes, carb counts, calorie counts, WW points and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.

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This recipe or post is in no way authorized or associated with the Weight Watchers or myWW Program.

Meet Michele

Welcome! I am Michele, a married mom of 3 adult children who blogs about real life. Most days I can be found volunteering in my community, snuggling nieces and nephews or having some frugal fun. Not necessarily in that order!


Watch the video: Making Davids go-to juice, Carrot, apple, ginger, lime and jalapeño on the PURE Juicer. (November 2022).