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One look at the grocery store “snack aisle” will tell you that super-spicy snacks and chips are wildly popular. Seasoned with cayenne pepper and red chili pepper hot sauce, the nuts will entice you with a similar degree of heat and a subtle Cheddar cheese flavor.
**Note: White Cheddar popcorn seasoning can be found in the “popcorn” section of most supermarkets. Some people can be sensitive to the heat of hot peppers and their various forms, including red chili pepper hot sauce and cayenne. Use tongs or a big spoon to toss the walnuts with the seasonings, not your bare hands, and work in a well-ventilated kitchen, particularly if you experience any discomfort in the region of your eyes or nose while blending the spicy mixture.
- 6 Tablespoons White Cheddar popcorn seasoning*
- 4 Cups California walnuts, in halves and large pieces
- 1 Teaspoon paprika
- 1 Tablespoon water
- 1/4 Teaspoon onion powder
- 1/8 Teaspoon garlic powder
- 2 Teaspoons red chili pepper hot sauce
- 2 Tablespoons canola oil or vegetable oil
- 2 1/2 Teaspoons cayenne pepper
Calories Per Serving68
Folate equivalent (total)10µg2%
Best Italian Pasta Salad Recipe
The Best Italian Pasta Salad Recipe: Made with fresh ingredients and bursting with flavor, this is the most perfect cold pasta salad!
Spicy Cheddar Snack Mix
Spicy cheddar snack mix is a must have for all parties, gathering and just plain movie night!
It’s the perfect blend of spice and cheese flavors. I suggest making several batches because it doesn’t last long.
Spicy Cheddar Snack Mix
It’s just like making regular Chex mix, simple and delicious.
Add the Chex cereal, crackers and peanuts to a large roasting pan. Whisk the butter, ranch packet, red pepper flakes, parmesan cheese, and Worcestershire sauce together in a small bowl.
Pour the sauce over the mix and stir gently to coat. Bake for 1 hour stirring every 15 minutes.
Let cool completely before storing in an air-tight container.
I chose pepper jack crackers and hot & spicy cheddar crackers to give this mix some extra spunky flavor. You can choose whichever type of cheese crackers you like.
We make snack mixes all year round. Easy enough to feed a large crowd or just snacking for your family.
Spicy, crunchy, cheesy snack mix that’s perfect for any occasion!
Check out our other snack mixes Ranch Party Mix, Firecracker Cheez-Itz.
Equipment Needed For Crock-Pot Maple Glazed Walnuts Recipe:
- 4 Quart, 4.5 Quart, 5 Quart, 5.5 QuartOr 6 Quart Slow Cooker
- Liquid Measuring Cup
- Measuring Spoons
- Wooden Spoon
- Rimmed Baking Sheet
- Parchment Paper
Nathan’s Famous Fan Recipes
Check out some of our favorite fan-submitted recipes that are sure to be a family favorite in your home. Share your favorite ways to dress up The Original by tagging us @OriginalNathans on Facebook and Instagram!
The Carolina Crusher
The Carolina Crusher is everything you’ve ever wanted on a hot dog – and then some. Sitting mightily on a pretzel roll, it’s a Nathan’s frank with melty cheddar, BBQ sauce and fried jalapeños.
Greek Salad Dog
Greece meets West in this refreshing spin on your usual hot dog. It’s a juicy Nathan’s frank topped with crisp lettuce, crumbly feta and bright Mediterranean flavors.
The Jalapeño Popper Dog
Be the star of your gathering with this hot dog take on the jalapeño popper. Rich cream cheese, jalapeños, tangy mustard and onion straws generously pile high on a meaty Nathan’s frank.
Kicked Up Flautas
Split between hot dogs or tacos for dinner? Go for both! This Mexican-inspired dog is a rich, savory Nathan’s frank nested in a crispy tortilla and covered with your favorite taco fillings. Delicioso!
The Sweet & Spicy Dog
Spice up your hot dog routine with this fiery recipe. It’s a delicious Nathan’s frank loaded to the max with chipotle ketchup, jalapeño mustard and a spoonful of fresh pineapple to tame the flame.
How to make Crispy Oven Baked Chicken Wings
There are 3 important factors in achieving crispy chicken wings when baked in the oven. They are:
- Drying the Chicken Wings. Pat them very dry with a paper towel to remove as much moisture as possible. You can also set them in the fridge after this step and leave them overnight to dry out even further.
- Baking Powder and Salt. Baking powder and salt help to draw the extra moisture out of the skin where it can evaporate. Moisture is the key reason why oven baked chicken wings don&rsquot crisp up as desired.
- The baking process. Bake the wings first at 250 degrees F (120 degrees C) for 30 minutes, then turn up the heat and bake another 30 minutes (or until they are cooked through and nice and crispy) at 425 degrees F (220 degrees C).
If you&rsquore looking for even MORE crispiness, turn on the broiler at the very end of the cooking time for a couple minutes. Just be careful to not burn them.
You can see the crispiness when you take them out of the oven. You can feel the crispy dryness on the skin. It is awesome!
23 Jalapeño Recipes for When Hot Sauce Isn't Enough
Hot sauce is unquestionably a kick-ass condiment, but if you really want to bring the heat, you should think beyond the bottle. Jalapeño peppers not only taste great in pretty much every Mexican dish ever&mdashand who doesn&rsquot love cheesy, guacamole-topped goodness?&mdashbut also in eggs, burgers, dips, salads, and even muffins (trust us). See for yourself with these 23 jalapeño recipes.
1. Jalapeño Hummus
We could eat plain hummus at every meal, but experimenting with different flavors makes it that much more enticing. This recipe trades in lemon for lime and uses roasted jalapeños and cumin to give the creamy dip a soft kick. Top with fresh cilantro and make sure to give your hands an extra-good scrub to prevent any post-pepper burning.
2. Zucchini Noodles With Jalapeño Pesto
Homemade pesto transforms easy weeknight dinners from average to outstanding. This recipe ditches the noodles for zoodles&mdashwe love adding spiralized squash too&mdashand gives the pesto fresh zest with jalapeños, spinach, and arugula. To make it vegan, use pine nuts or walnuts in place of the cheese.
3. Sticky Honey Jalapeño Island Chicken
Spicy, sweet, succulent&hellip this island-inspired chicken recipe has it all when it comes to flavor. The secret to extra tender meat is marinating the drumsticks for at least 12 hours&mdash24 if possible&mdashand using jalapeño jelly to bind the sauce together. Top with sliced scallions and chopped peanuts for a nice crunch and serve with rice (pineapple fried rice is our go-to choice).
4. Low-Carb Jalapeño Crepes
Crepes satisfy more than just a sweet tooth. This keto-friendly crepe is savory, spicy, and full of bacon. (How&rsquos that for a power breakfast?) Simply blend eggs, cream cheese, pickled jalapeños, butter, and a touch of sugar for the crepe wrapping, and mix together more cream cheese (nom), cooked bacon, and a splash of vanilla for the filler.
5. Chipotle Honey Roasted Jalapeño Peach Corn Quinoa Salad
It&rsquos hard to keep salad inspiration going strong. This recipe keeps things interesting by mixing protein-packed quinoa, juicy peach slices, sharp cheddar cheese, and charred jalapeños with a punchy chipotle honey dressing. The result: not your average salad, not your average flavor (in the best kind of way). Add diced chicken breast to make it extra filling and romaine for a bit more crunch.
6. Jalapeño Popper Chicken Salad
Got leftover rotisserie chicken? Good, because you&rsquoll want to make this dish stat. The shredded chicken is mixed with mayo, cream cheese, red onion, pickled jalapeños, bacon, and cheddar cheese to create the most interesting (and delicious) chicken salad you&rsquoll likely ever have. Scoop up with lettuce cups to keep it low carb and substitute Greek yogurt for the mayo and cream cheese if you want to make it just a bit healthier (without sacrificing flavor).
7. Pea Shoot, Radish, and Fermented Jalapeño Tostadas
Tostadas are one of those dishes we often order out and seldom make at home&mdashuntil now. This simple recipe layers fiber-filled black beans, toasted tortillas, fried eggs, and sliced avocado for a super-stacked breakfast. Top it off with pea shoots, radishes, and the secret star (fermented jalapeños), and relish in the fact that you&rsquoll never have to turn to takeout again.
8. Jalapeño Cheddar Grits With Poached Egg
Sick of oatmeal? Switch to grits. This dish uses onions, garlic, and jalapeños for the bite and cheddar cheese, butter, and milk to make it extra rich. While we often love subbing nondairy milk in dishes, these grits taste best full of dairy (though you can use skim milk to lighten it up). Serve with poached or fried eggs and chicken sausage.
9. Cheddar Jalapeño Chicken Burgers With Guacamole
Regular beef burgers are great. Chicken jalapeño burgers, on the other hand, are amazing. Oh, and they&rsquore topped with cheddar cheese and guacamole&mdashmaking &ldquoamazing&rdquo feel like an understatement. Skip the mustard and ketchup and opt for pico de gallo and sour cream and serve with roasted sweet potato wedges.
10. Candied Jalapeños
Feeling inspired to put jalapeño on everything? Us too. These candied jalapeños make that dream a reality. Softening the spice with a little bit of sweet, these pickled peppers are the perfect topper for tacos, scrambled eggs, protein bowls, and everything really. They&rsquore also a delicious snack&mdashthough be warned that they&rsquore a bit addictive.
11. Jalapeño Popper Deviled Eggs
The devil is in the details in this spin on deviled eggs. Made with cream cheese, cheddar cheese, thick-cut bacon, mayo, and of course, jalapeños, this low-carb bite is the perfect snack when you&rsquore craving something indulgent but don&rsquot want to go overboard. Those averse to mayo can either skip it or sub in Greek yogurt.
12. Asian Jalapeño Chicken
Easy chicken doesn&rsquot meanbland chicken. This Asian-inspired recipe uses honey, lemon, jalapeño, sesame oil, garlic, soy sauce, and Sriracha to give serious life to the lean protein. Eat with brown rice, quinoa, or zucchini noodles, and make sure to drench with extra sauce. We also love cooking with pineapple for a little extra sweet. (Cashews make a good add-in too.)
13. Baked Jalapeño Popper Mac and Cheese
This decadent dish is not only spiced with jalapeños, but also with red pepper flakes, pepper jack cheese, and Dijon mustard, making it supremely spicy&mdashand supremely good. The spicy mac and cheese, which only takes 30 minutes to make, has quickly become one of our favorite weeknight (comfort) dishes.
14. Grilled Salmon With Strawberry Jalapeño Salsa
You don&rsquot need 20 ingredients to whip up something impressive. This recipe has two main components&mdashsalmon and salsa&mdashand is far from lacking in taste. The sweetness of fresh strawberry pairs perfectly with jalapeño, red onion, and cilantro and makes the perfect topper for grilled (or roasted) fish. Serve on a bed of greens with a drizzle of olive oil and sliced limes.
15. Lime Jalapeño Chicken Soup
Now this is chicken soup for the soul. Spiced with an entire jalapeño, it&rsquos a great dish for when you have a cold or are simply craving some heat. For extra protein, add white beans, and if you&rsquore looking for extra greens, wilt spinach in the soup right before serving. As with many soups, the flavor intensifies when it sits, so make sure to cook plenty for leftovers.
16. Garlic Jalapeño Chicken Sausage Patties
Sausage patty, meatball, mini burger, there&rsquos no wrong way to eat these delicious mounds of chicken. Ground meat is mixed with a variety of spices&mdashcrushed fennel seeds are a surprisingly wonderful add-in&mdashand cooked in a nonstick skillet for a fuss-free breakfast, lunch, or dinner. Bonus: They freeze well, so make extra.
17. Honey Jalapeño Cornbread Muffins
As if cornbread couldn&rsquot get better&hellip along came jalapeños. Classic cornbread batter is mixed with brown butter, fresh jalapeños (don&rsquot use canned or pickled!), sour cream, buttermilk, and a few more savory surprises and baked for 15 minutes, or until they are ultra fragrant and just starting to go golden. Serve warm with extra butter (because why not?) and honey.
18. Grilled Clams With Charred Jalapeño Basil Butter
Shellfish can be a little intimidating, but these clams couldn&rsquot be more of a breeze. Simply pop them on the grill until they open and then mix with melted jalapeño butter. (Though it should really be called jalapeño cheesy butter, as it&rsquos loaded with blue cheese.) We love dropping the drenched clams into linguine or eating al fresco with a side of grilled sourdough.
19. Slow-Cooker Jalapeño Chicken Taquitos
Leave it to a slow cooker to make chicken perfectly tender and all kinds of flavorful. This spin on jalapeño poppers uses cream cheese, sour cream, jalapeños, diced green chili, and a slew of spices to create the rich filling, and then rolls all that goodness into tortillas and bakes under another layer of cheese. The perfect party snack goes great with fresh salsa, and, naturally, guacamole.
20. Southwestern Eggs Benedict
Hollandaise is a surprisingly simple sauce, even when it&rsquos made special with jalapeños. Another fun twist: using chorizo in place of classic Canadian bacon. Pair with a spicy Bloody Mary and definitely carve out time for a post-brunch nap. (You&rsquoll probably dream of these Benedicts&hellip )
21. Easy Jalapeño Shrimp Veggie Bake
Some like it hot&mdashand those who do will love this shrimp bake. Full of fresh tomatoes, squash, zucchini, red onion, cream (or coconut cream), eggs, and a wee bit of cheese (nutritional yeast works too), this spicy seafood dish is perfect for date night or a quick family dinner. Eat with a simple Caesar salad or steamed artichoke.
22. Roasted Jalapeño Vegan Queso
Dairy lovers shouldn&rsquot have all the fun. This vegan queso dip is here to help. Made with only seven ingredients, it&rsquos proof that cheese-free is the way to be (at least sometimes). Spiced with jalapeños, chili and garlic powder, cumin, and sea salt, it&rsquos everything we love about queso without the post-dipping stomachache.
23. Jalapeño Sweet Potato Black Bean Tacos With Avocado-Lime Crema
It wouldn&rsquot be right to have a list of jalapeño recipes without at least one taco. This veggie-friendly version uses sweet potato and black beans in place of meat and packs on the flavor with sliced avocado, purple cabbage, and a light, tangy crema. We love experimenting with fillers, like portobello mushroom and cauliflower, and serving as a salad on a large bed of lettuce.
- 1 ¾ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ¾ teaspoon salt
- ½ teaspoon cayenne pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 ½ cups shredded Cheddar cheese
- ½ cup half-and-half cream
- ½ cup milk
- ⅓ cup vegetable oil
Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a 9x5 inch loaf pan and set aside.
Mix flour, baking powder, salt, cayenne pepper, garlic powder, onion powder, Italian seasoning, and Cheddar cheese together in a large bowl. Whisk in half-and-half cream, milk, and vegetable just until blended. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- 2 cups shredded extra-sharp Cheddar cheese
- 1 cup unsalted butter, softened
- 1 ½ cups all-purpose flour
- ½ teaspoon cayenne pepper, or to taste
- ½ teaspoon garlic powder, or to taste
- ½ teaspoon salt
- 3 dashes hot pepper sauce (such as Tabasco®), or more to taste
- 2 cups crispy rice cereal (such as Rice Krispies®)
Preheat oven to 350 degrees F (175 degrees C).
Whip Cheddar cheese and softened butter together in a large bowl using an electric hand mixer until smooth. Beat 1/2 cup flour into the cheese mixture at a time, assuring each addition is incorporated fully before adding the next. Add cayenne pepper, garlic powder, salt, and hot pepper sauce beat to incorporate.
Use a wooden spoon to fold the cereal into the cheese mixture shape into 1-inch balls and arrange onto a baking sheet. Use the back of a spoon to flatten the balls slightly.
Bake in preheated oven until set but not yet browning, 15 to 17 minutes. Let crackers cool on pans for 1 minute before transferring to a wire cooling rack to cool completely.
Bread turned out moist, but the crust was crunchy -- just the way my SO likes it! The recipe neglects to mention sugar as an ingredient. I needed sugar in order to get my active-dry yeast to foam (Fleischmann's Traditional). As a beginner to baking bread, this was frustrating. Sure, the amount of sugar needed was tiny -- just a pinch -- but it would've been helpful to mention that when describing how to create the yeast mixture. Again, I'm sure this is because I'm new to baking bread. As always, more cheese and more jalapeno!
Probably the best bread I've ever made. The texture was perfect. soft, moist, not too coarse. The flavour was good. I used banana peppers instead of jalapenos because I can't take much heat. Very good bread! I also baked at 400F for only 40 minutes and achieved a perfect bake!
I baked this for a picnic but the yeast I used was terrible. It was Red Star and I used all 3 and none of them foamed. I just didn't have time to go to the store for more so I used the last batch of yeast and although the bread had good flavor it wasn't light and wonderful. I followed the recipe exactly and could see the benefit of adding more jalapenos. I was actually worried that it would be too "spicy" for me but I think an additional 1/2 jalapeno or so would be really good. I would definitely make this again.
I cut corners with no ill effect, putting all the dry ingredients into the mixer bowl and the wet ingredients (plus yeast) into a measuring cup before pouring the wet into the dry. Added cheese and peppers and let the mixer do all the work. It came together quickly and didn't require any kneading. This makes the best (no-oil) croutons and grilled-cheese sandwiches.
OMG! This bread is amazing! My hubby has been bugging me for months to try a Jalepeno Cheese bread AND THIS IS IT! We grow our own peppers so I really wanted a bread that can showcase the Jalepeno flavor as well as the cheesy taste and this bread does it all! Mine looked exactly the same as the pic above and it even rose so much that I had to make a "mini" loaf! PERFECT 10 out of 10 for sure! Thank you to whoever created and shared this recipe! NAILED IT!
I've made this several times and will continue to. Friends now ask for it. I have used cheddar, havarti, and cheese with jalapenos. I prefer it with more peppers so always add more. I borrowed another reviewer's suggestion and added chunks of cheese. It needs to be toasted when you do that but WOW is it good. The crisping step is critical.
Beautiful bread. I added an egg to the mix - slightly richer but yummy!
What a great and interesting bread! Definitely different type of dough than I'm used to. Mine was so loose that when I turned it out on the counter, it started to flow like lava. I quickly scooped it into the pan, skipping the folding it like a letter step, and it was still great. My loaf turned out so pretty that I took a photo of it and sent it to a friend who loves to bake bread. She said it looked like something from a cookbook shoot. My husband LOVED it and even enjoyed the leftovers the next morning toasted with butter. He was in heaven. I'll be making this one again.
Absolutely divine. One of the best bread recipes I've ever made. Needs no amendments. Will definitely make this often!
Made exact except I added 1T wheat gluten per cup of flour and it turned out exceptional. I always add wheat gluten to bread to improve texture and it's amazing how good it is. (PS: You don't need bread machine flour if you add wheat gluten!) This recipe made a beautiful loaf of bread (mine was MUCH nicer and taller than the picture) and it tasted better than any bakery.
I LOVE this bread. I made it for a dinner party at my house and had to fend my husband off it all day. When we finally cut into the bread, it was a smash hit and I'm always being asked to make it. The dough is a lot stickier than I'm used to, so I do end up adding in about a 1/4 cup more flour when I'm kneading it before putting it in the loaf pan, but otherwise, it's easy to make and incredibly delicious.
Delicious! I made a loaf for a dinner party and had a really hard time keeping my husband out of it until that night (almost had to wield the bread knife!). Well, when we finally cut in to the bread, it was an instant hit. The cheese on top made a perfect crust for the semi-moist interior. The cheese baked in quite nicely without making the bread seem oily or greasy. I added a few more jalapenos to the top for a little added punch (under the cheese so they wouldn't burn) and that made a nice touch. It also makes a great breakfast bread the next day as a substitute to tortillas for huevos rancheros (if you can save any!). Overall, I'm going to have to make this a staple in my kitchen.
Great bread! I used 4c whole wheat pastry flour (we eat all whole grain), which worked great without any other adjustments. Didn't have fresh jalapenos so I used pickled slices, dried on paper towels and minced. The bread is outstanding and I love the crust-crisping trick!
Awesome! Beautiful and crusty with loads of flavor! I made it twice in two days because we liked it so well and I have a huge crop of jalapenos this year that I need to use. The 2nd time, I only had 1 cup of cheddar left, so I actually cubed up some Velveeta cheese and added that. My boys told me they liked the 2nd loaf even better because of the extra cheese spots. This is a new family favorite--Thanks!
This is an amazing go-to bread recipe! It is extremely easy to make and comes out perfectly every time. I never bake it the full 50 min to an hour. I take it out usually around 40 to 45 minutes and it's still crunchy on the outside and a little more doughy on the inside which is perfect!
Absolutely wonderful! This was the very first time that I have ever made homemade bread and it turned out beautiful and delicious! I will definitely be making this again.
Fantastic bread--light, soft crumb with a smooth texture. The cheese really melds with the flour, so you get a rich flavor that doesn't come across as strongly chees-y. I've made this a few times and always just dice three full jalapenos and throw them in. I think the baking mellows them a little, so you're left with jalapeno flavor and a little bit of spice. I'm also a big fan of baking breads using an instant-read thermometer. With this one I've found that it turns out really well if I take it out of the pan at 190 degrees and then crisp the outer crust according to the directions for another 10 minutes.
I don't understand this recipe. By bread was not wet as stated in the description, But I followed the recipe and baked it on a stone ( because i just couldn't fit all the dough into my loaf pan). The result was a flavorful and aromatic beautifully risen loaf that would look at home in any professional bakery. Dont let this sad picture fool you, that bread must be from a completely different recipe!
Amazingly good bread that actually goes with almost any main course - Especially if there is a sauce involved so you can soak up every bit with the bread! Soups, stews, chili, pasta, you name it! We've even cut it into slices to make sandwiches, which is not the healthiest thing, but definitely a treat! I buy the finest (sharpest) cheddar cheese & grate it at home - really makes a difference. We don't alter the recipe a bit & have made several loaves every month to eat & also give as gifts.
This bread is wonderful. I used three jaapenos, but no seeds or ribs, and the heat is perfect. I used the called-for cheddar, but also cubed some additional really good quality cheddar to ensure a few gooey bites. I do think the 400 degree oven is too hot for a 50-minute/ hour time period. Like many other reviewers, I thankfully paid attention to my nose and grabbed my bread after about 40 minutes. It rose nicely, and is brown and crusty on top. Any additional time and it would have been a mess.
Made a lovely, though very large loaf, of cheesy/jalapeno goodness. Next time I would definately divide the dough into two smaller loaves.
Very good. Mine ended up being done after baking for only 40 minutes and I didn't even have to put it back in to crisp the crust. It was plenty crisp when I took it out the first time. It is a little heavy but tastes great!
Excellent bread. I didn't have any jalapeno peppers on hand, so I used a milder one. It still had a great flavor. I can't wait to make it again with jalapeno. Also used bread flour, it looks just like an artisian loaf you might buy at a bakery. Made it last night for my hubbie, but have polished off half of it since he went to work this morning!
Very easy. Last time I made it I used one habanero and two jalapenos (always wear gloves!!) with no seeds no ribs. I was concerned it would be too hot but it was just perfect! Use a good, heavy loaf pan - and I pulled mine much earlier than the recipe stated and didn't need the extra browning step of putting it back in the oven. It's fantastic with chili, and even better as garlic toast. I'm a novice baker - so you know it's pretty easy :)
Another Loaf later. On my first try with this recipe (with excellent results) U used storebought pre-shredded cheddar. It is drier than fresh grated cheese. On my second try, I gratde my own, and I noticed that the dough seemed a little slack, as if it could have benefitted from a bit more flour. But, I resisted adding any. My loaf was dimpled in the middle. Lesson Learned: Once you're familiar with a dough recipe, and you know what the consistency of the dough is supposed to be, add more flour, moisture, whatever - but achieve the consistency with which you're familiar.