Recipes with jalapeños include Ree Drummond’s jalapeño poppers and Ina Garten’s jalapeño cheddar cornbread. To make the jalapeño poppers, preheat the oven to 275 degrees Fahrenheit. Clean and cut 20 fresh 2- to 3-inch jalapeños in half down the length of the pepper. Deseed the pepper halves. Remove the white membrane if you prefer milder poppers.
Fill the pepper halves with 2 8-ounce packages of softened cream cheese. Cut 1 pound of thin bacon slices in half, and wrap each piece around an jalapeño. Use a toothpick to keep the bacon in place. Arrange the poppers on a wire rack in the oven, and place a baking sheet below it to catch the bacon drippings. Bake the poppers for 75 minutes or until crispy.
To make jalapeño cheddar cornbread, add 3 cups of all-purpose flour, 1 cup of yellow cornmeal, 1/4 cup of sugar, 2 tablespoons of baking powder and 2 teaspoons of kosher salt to a mixing bowl, and combine them. Stir in 2 cups of milk, 3 extra-large lightly beaten eggs and 2 sticks of melted unsalted butter just until the lumps dissolve.
Add 8 ounces of grated extra-sharp cheddar, 1/3 cup of chopped whole scallions and 2 tablespoons of minced and seeded jalapeño peppers. In a 350 degree Fahrenheit oven, bake the dough in a greased 9-by-13-by-2-inch pan for 30 to 35 minutes. If no dough clings to an inserted toothpick, then the bread is done.