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Jalapeño Sweet Potato Puffs Ingredients. 1 1/2 cups cooked, mashed sweet potato (about 2 medium sweet potatoes) 2 large eggs; 3/4 cup cheddar cheese (or pepper jack cheese) 3 tablespoons 2% plain Greek yogurt; 3 strips of cooked bacon, chopped; 1-2 jalapeño peppers, minced; Directions. Preheat oven to 400 degrees F.

Potato and Wilted Kale Salad – Tasty Yummies Jalapeno Cheddar Sweet Potato Puffs – Lean Green Bean Microwave Sweet Potato Muffin – Lean Green Bean Sweet Potato. Jalapeño Cheddar Sweet Potato Puffs. Healthy Recipes.

About. Transform ordinary mashed sweet potatoes into a delectable, portable snack. Trending. Sponsored by No Sponsor.

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Healthy Recipes. Transform ordinary mashed sweet potatoes into a delectable, portable snack. The post Jalapeño Cheddar Sweet Potato Puffs appeared first on Under Armour. Source link.

Jalapeño Cheddar Sweet Potato Puffs. blog.myfitnesspal.com Dave. loading X. Ingredients. 1 1/2 cups cooked, mashed sweet potato (about 2 medium sweet potatoes) 2 large eggs; 3/4 cup cheddar cheese (or pepper jack cheese) 3 tablespoons 2% plain Greek yogurt; 3 strips of cooked bacon, chopped. Filed Under: Appetizers and Snacks, Jalapeno Peppers, Submissions, Types of Peppers and Chiles Tagged With: bacon, cheese, sweet potato «.

Jalapeño Sweet Potato Puffs Ingredients. 1 1/2 cups cooked, mashed sweet potato (about 2 medium sweet potatoes) 2 large eggs; 3/4 cup cheddar cheese (or pepper jack cheese) 3 tablespoons 2% plain Greek yogurt; 3 strips of cooked bacon, chopped; 1-2 jalapeño peppers, minced; Directions. Preheat oven to 400 degrees F. 1Â 1/2 cups cooked,mashed sweet potato; 2 eggs; Â 3/4 cup cheddar cheese (I use Cabot sharp cheddar but pepperjack would also be good) 3 Tbsp plain Greek yogurt; 2-3 strips of bacon, cooked and chopped; 1-2 jalapenos, minced (1 used 1 jalapeno & 1 serrano).

Jalapeño Sweet Potato Puffs Ingredients. 1 1/2 cups cooked, mashed sweet potato (about 2 medium sweet potatoes) 2 large eggs; 3/4 cup cheddar cheese (or pepper jack cheese) 3 tablespoons 2% plain Greek yogurt; 3 strips of cooked bacon, chopped; 1-2 jalapeño peppers, minced; Directions. Preheat oven to 400 degrees F. Place sweet potatoes in 3-quart saucepan; add enough water to cover. Cover and heat to boiling; reduce heat.

Simmer covered about 20 minutes or until.

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To make the dill dip: In a medium mixing bowl, combine the softened cream cheese, sour cream, dill, green onions, and salt with a hand mixer until well combined.

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For a fun jalapeño Cheddar version, increase the salt to 2 tsp, omit the honey, add ½ cup/120 g grated Cheddar, 2 jalapeños, finely chopped, and 2 tbsp chopped parsley.

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Sprinkle about a tablespoon of the remaining cheese over each, add a small scoop of sour cream, and then sprinkle the dill on top for a festive look.

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Spoon cream cheese mixture into jalapeños, transfer to parchment paper–lined baking sheet, and bake in 350­degree oven until cheese is hot, about 20 minutes.

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Depending on what you have on hand, you can garnish the dip with parsley sprigs, minced green onions or tomatoes, grated cheddar or Jack cheese, a dollop of sour cream or mashed avocado, or any combination of these ingredients.

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Stir in half of the grated cheese and the mint or marjoram, sprinkle over the flour, season with salt and pepper, and blend.

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4 In a medium-sized bowl, use a fork to combine the cream cheese, cheddar cheese, garlic powder, and bacon bits.

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Then arrange them side by side on a baking sheet, drizzle with oil, add a grind of pepper and place the cheese, cut into small pieces, on top.

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Sprinkle green chiles, Cheddar cheese, and Monterey Jack cheese evenly into a lightly greased 11-x 7-inch baking dish.

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Add ¾ cup grated smoked cheddar cheese and 2 tablespoons whole-grain mustard with halfand-half and stir until just combined.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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54 comments

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  • I bought the meat grinder attachment for my kitchen aid a while ago and started grinding my own steak burgers. Broke down and bought the sausage stuffing attachment and have yet to use it�� Mainly because I haven’t hunted for casings. This makes me want to start the hunt!

    P.s.
    Your tatt artist that did your portrait work is talented as hell!

  • Hello chef Jon, from foodwishes.com. I am a really big fan! Love your recipes, you always inspire me to want to make something that is not only yummy but good for the soul. I was wondering, if I used russet potatoes would the baking times be the same? I don’t have a jalapeno and I will omit lime juice but otherwise I am planning on making this tonight to go with some steak! After all, I decide the rhythm, of my potato decision:)

  • Well those sound pretty good great review haven’t seem em in the USA sledgehammered that like button stay safe awesome and blessed

  • OMG! love it! i don’t like the sweetness of the potatoes and you have made it so i want to them. they are very good for you. Thank you John..

  • Jar-Jar Binks!  That would be a least of course.
    I’m also an oldie and seen “The Empire Strikes Back” at a drive in growing up and it was magical.

  • Im lovin the colour and flavour profile you have goin on here Red! Yer doin a great job,however, if I may suggest,fry up a test patty before you stuff to fine tune your mixture.Thanks Pal!

  • One thing you may want to try is piping this sort-of pate a choux into 1″ diameter hemispherical silicone molds, smoothing the surfaces flat and even, covering them with plastic wrap and a cardboard spacer, and freezing them solid. Then just push them out of their molds and store them in a container in your freezer. They can go straight from freezer to oven, but you’ll need to experiment with temperature and time a little the first time or two until you nail it down. This is how I do gougeres so I’m only ever an hour away from serving seventy or so of them to guests. Same thing for profiteroles.

  • Just found these in Finland and had my first taste. I was blown away by the rich taste (and after burn:D). One of the best snacks I ever had. 5/5

  • Could you freeze these to reheat later? I’ve found it’s easy enough to put steaks and chicken in freezer bags, zip up all but the last inch, vacuum out the air with my dust buster, and zip it shut before tossing it in the freezer. How do you reheat a frozen baked potato?
    This freezing method also works great for cooked dinner rolls. Just break them up into individual rolls first.

  • I’ve been watching your show since before you painted your kitchen orange. This is the first time I purchased anything solely based on your review. This product delivers! (and I Never but cheese curls or chips!)  Thx for the review My least favorite star wars character is jar jar binks & maybe even jabba the hutt/slug-turd.

  • Wow, dem puffins is huffin. This will happen in my kitchen tomorrow. So glad it can be done in the oven. I am too fat for the deep fryer. I require gallons of oil and National Enquirer would have a field day, while my sweetie tries to convince the police that I jumped in and was not pushed.
    The lock down is driving me crazy but I will placate wifey and myself with Puffins in a few hours.

  • I love the original Star Wars, just the mix of the Sci-Fi and banter between characters, trying to overcome the face of the evil Sith from conquering the galaxy intrigues my cinephile persona…I love lots of movies, but the original Star Wars Trilogy is my favorite of all time.  Lot’s of people may say that but I’m speaking the truth 

  • That’s really cool Red, definitely one thing I want to do and those sausages came out perfect! It’s almost like a Zen porno process. Congratulations on the 2k brother!

  • I don’t think I even saw a potato masher til I was thirty years old. I always used a ricer cause that’s what my mother used. These look really yummy.

  • I thought that “Guns and Roses” poster was some kind of Imperial Japanse Rising Sun Kamikasze Flag, hey Greg you are Japanese right?

  • Chef John has great recipes, he also has modern “Foodie” disease….. where every recipe has to have peppers (Chipotle, Jalapeno, Cayenne etc) aka too much heat massively added to it. There is NO reason for this other than he either has no sense to be able to taste complexity of the ingredients or he thinks every recipe should be given the “Taco Bell” treatment. I am surprised he doesn’t add cayenne pepper to his baked goods and deserts. Oh wait… next month he will come up with a recipe for Jalapeno cheese cake. Adding a massive burning sensation to the mouth of anyone eating your food does not add pleasure or complexity… it just means you ran out of ideas of how to make something original and good, and decided to chuck in heat to make your recipe cool for hipsters with no taste buds. 90 percent of the food made by people cooking on this planet DOES NOT INCLUDE PEPPERS…. 80 percent of your stuff does, for no reason at all.

  • My least favorite thing about Star Wars is the acting, I really really hate the acting but I do like the guy who is Luke Sky Walker

  • 2018…now, 2020. Knowing that you don’t answer people who place comments, not cool but, I’m going to give it a shot.
    Making the baked potato puffs tomorrow. DID YOU EVER POST THAT GREEN CHILI AIOLI RECIPE?

  • What is the addiction to nutmeg? Everyone I know always gets indigestion from nutmeg. Since we stopped using it in our pumpkin pies, the whole family has been happier and we couldn’t tell the difference in taste.

  • I have that snack and it’s not firin hot. it doesn’t hit-you-in-the-face. I can’t eat spicy stuff and this snack wasn’t that spicy at all. It is quite salty as well. A bit too salty but that’s fine. I think you’re overreacting with the spiciness but thats just your opinion so yeah.

  • What would you recommend using instead of an egg in this recipe? My 1yr old little one is allergic to egg and we are trying to make different things for her to eat.

  • The Harris Teeter around the corner from me had these Herr brand snacks piled up near the flowers and cards section off the water bottle isle….passed them by for a while, and they never moved. Now,….you can barely Find a bag! These things Really Took Off!!

  • I think we can get a sticky dough by mixing the boiled potatoes. It’s almost the same texture as “pâte à choux”. I will try to fry this and see.

  • Oh GOD!! This guys voice over is sooooooooo BAD!! Forget this recipe, and the next, and the next!! Can’t stand the Food Wishes guy’s VOICE!! It drives me insane! “Over and out” lol

  • Ooh dat looks good. You know how to handle it too. lol I keep saying it. I want to make sausage. I’d love to cook up a link or two of that in the morning. You did it so good, I bet you could do it again and again. As good as I’ve seen others who do it a lot. We got a kitchen aid mixer about a year ago and haven’t used it. (Janet uses her old mixer still). No more than I’d do, I’ll go ahead and order the meat grinder and get a press. That looks like a delicious quality ingredient list for sure. Nice job Red.

  • Love these! Was eating some yesterday ( have in snack machine in work ) and was thinking, ” when is he going to finally review these? ” I knew you would like ’em

  • Dear Chief John,

    Thank you for making my Thanksgiving speculator!!! Very easy to make. Continue the great work!!! You are the best!!!!

  • The crafting community that was built after the movie first came out. Those guys are amazing! It’s fun to see the props being made and what people make for cosplay and stuff.

  • I just finished this today and oh my can’t stop eating! Haha ♥️ Thank you for sharing the recipe and your other recipes as well Chef John. Take care ����

  • Would this be good for meal plan? I heard sweet potatoes are very good for meals and I think this would be great for to go meal. I plan on bulking and I think this be good for it

  • Hello,
    Thank u for all the nice recipies, i just had to unsbscribe due to the background speakers way of speech, his tone to me is really awkward and irritating, i try to watch the vedio3 with out the sound but it just dosen’t work.
    Thank u again.
    I asked not to recommend the channel ☹

  • I would add some cheese to the mixture…When placing in tin place half, tha add a TSP of a filling n add mixture on top…Hmmm, I can just taste them��

  • Those simply do look delicious John and I love sweet potatoes and will have to try this and I know you don’t go on to mention something else you can do, but I think I will take what’s left of those four tops and throw them in what’s left of the grease from the bacon which will now be slightly spicy and fry them up crispy and have for an additional snack. Those potatoes made me want to reach right into the screen for one. I will also suggest these to my daughter as every year for Christmas she makes regular twice baked potatoes if she has Christmas or as a dish to pass that you take where you are going but I think both kinds would be great.

  • This was so delicious. I squeezed a little lime on top after baking, I couldn’t tell when you added it from the video but indeed it was great! Thanks for this recipe.

  • I must’ve gotten a bad bag of these, because I got a bag of these and they weren’t really spicy at all to me. Granted, I do eat a good bit of spicy food, but I can still feel the heat when I have something seasoned well with jalapeno. Left me fairly disappointed, but might have to give these another try sometime! 

  • I’m so proud of my twice baked sweet potatoes. I use herbed goat cheese instead of cheese/creme fraiche, and a mix of Hungarian and smoked paprika. The other ingredients are the same as your recipe and-my God- it is just amazing.

  • I’m eating a bag of these right now and they’re not even hot there more cheesy than they taste like if they put cheese and garlic together that’s what it takes like and with black pepper on it basically they’re not hot. Mean if you can’t handle black pepper a Coke or a soft drink or even water can stop the hot taste but yeah that’s my review

  • I have been meaning to try these and today I finally made this recipe.
    They turned out delicious. You’d think the sweetness wouldn’t mingle, but it mellows with the bacon, cheese, and pepper. I served it with grilled pork chops with a soy maple sauce and the wife loved it. Big hit!

  • Yea….I’d be happy with the small sausage…..wait….that didn’t sound right!!! Very cool bud….I gotta get some of this one day!! High Temp Cheese…never heard of that. Excellent video my friend!! Take care up there!!

  • Oh my gosh! Today is my birthday. I wish I could hire your food wish talent. I think I can do it. Just for myself it’s not worth it. I had a Lady who was a roommate. Dang I have two grills. Tom can cook.

  • Made these for dinner with a salad last week. They made an excellent midweek dinner. Nice and easy and could be prepped earlier in the day.

  • Yummy. Reminds me of a stuffed kumera I used to get in NZ. Kumera is like a cross between a yam and a potato. Here at home I would mix equal parts of red yams and russet to make a facsimile but you don’t get those pretty stuffed potatoes. Theirs also have sautéed mushrooms green pepper red pepper and topped with a slice of brie. I turn into a casserole and top with brie.

  • I was inspired by this recipe and accidentally made the greatest thing ever. I call ’em “samosa puffs.” CJ, if you see this comment in all the noise, you gotta try this:

    Mash some potatoes. I kept it simple: potatoes, butter, salt, pepper.
    Add some curry powder and (if ya got it) a bit of garem masalla to the mash. Rather tasty on its own!
    Throw a diced onion, carrot, and some (frozen) peas into a pan. Season w/ curry, salt, pepper, and cumin.
    Cook until carrots are soft and onions are translucent. Combine veggies w/ mash.
    In the same pan (to soak up the leftover spices), make your pastry dough. I used the water left from making the mash.
    Let dough cool, add an egg or two and a dash of baking powder, and combine with the mash.
    Scoop into roll-size servings and bake at 450F for 25min.

    Serve with a mango or cilantro chutney. HOLY CALAMITY, it’s so so good!

  • It’s so, so nice to see savory recipes for sweet potatoes. Like many growing up, my only experience with sweet potatoes was the dreaded and thrice-accursed candied sweet potato served at Thanksgiving. Truly, an affront to all the senses. But when I grew up, and started cooking for myself, I got to try my hand at properly making sweet potatoes, and now I love them. Just keep those candied monstrosities away from me.

  • Girth always makes me crack up! I saw a band in Durango, Colorado and the leader, (dressed in a dress, no makeup, just a guy goofing) sang about getting “length and girth”. So funny!

  • I’m sorry but ur voice bothers me so much this is what u talk like either way were gonna take a KniFe and pop of the ToP u always make your voice higher st the end of a sentence and boy it makes me so mad but good recipe!!

  • What if this guy actually has a normal tone of voice but when teaching you how to cook he talks to you like you’re a preschooler to degrade you and to make you feel inferior

  • I don’t see any golden-browning on those first-baked SWEAT potatoes, so I might recommend instead just nuke those badboys in the microwave for 3-4 minutes instead (1-2 per side & rotate til cooked through). I’m guessing only a small subset of yam users will notice the difference between microwave and oven.

  • I lived in Singapore, I have try its. The spice it’s not powerful pepper chilli taste. All I can taste little spice but too salty. Smash it to make fried chicken. Haha it’s pretty good

  • Watched & made these a while back. On a second watch it got me thinking when he mentioned the yellow sweet potatoes being more nutritious, I think murasaki are more nutritious. That made me think about how they would taste loaded. Going to try this with the murasaki for t-day this year. Thanks for the idea chef o/

  • Thank you for cheering have to check them out I’ve got a handy by me I never think I’m going in there to look for stuff keep safe and well take care and all your family and friends ��������������

  • Hmm what can you replace the bacon with? My boyfriend doesn’t eat pork and I’d love to make this for him but idk what to replace the pork with. ����‍♀️

  • G’day Chef John, Don’t know how I missed this fantastic recipe/method. At my food trades’ school, many moons ago, we kinda did the opposite and deep fried our Duchess Potato mixture when the instructor wasn’t looking. We dumb kids thought we’d invented a new dish; but, as you know, there is no new thing under the sun when it comes to basic staples like potato recipes. Word got around and our instructor, with a totally straight face, gave us a lesson where we had to make Duchess mix and then deep fry it. He then trotted out some impossible to say French culinary term and, voila, he threw our little kitchen prank back at us and we all learned something that day… never try to out-cook your instructor, and instructors like to ‘play’ with their food as much as the silly kids they are teaching.
    By the time we finished the course we were great mates with all our instructors.
    ‘Food Makes Friends’; a motto that should be adopted by the UN, NATO, ANZUS and any other organisation that is trying to bring about world peace!
    If we were all too busy enjoying each other’s culinary histories we’d have no time for wars… all our soldiers would be too fat to fight!
    Cheers, and I hope you and your better half are well and happy, Chef. BH

  • Going out of my way to tell you how fucking annoying you are learn how to talk before teaching to cook I mean who the fuck cuts off every damn sentence like that shut the fuck up and make the damn food��