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magazine jalapeno cheeseburgers with bacon and grilled onions
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Any ground meat can be a patty melt if it dreams big enough. This twist on the diner classic touts spiced chorizo, pickled jalapeños, and creamy Oaxaca cheese.
4.6
(4.57)
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Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
5.0
(5)
5.0
(4.8)
Quick
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Starting your grilled cheese (slathered in mayo, obviously) in a cold nonstick skillet, then slowly and gently heating it up is the trick to achieving evenly golden brown, supremely crisp exteriors, with molten cheesy interiors.
4.4
(4.42)
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“I love the grilled cabbage, even if it is just a vehicle for the bacon vinaigrette.” —Dawn Perry, senior food editor
3.5
(3.45)
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This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Instead of green pepper, add some heat by making this with jalapeño.
5.0
(5)
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It’s a cliché that bacon makes everything better, but in the case of these carnitas, it’s definitely true.
4.4
(4.44)
Quick
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A great Mexican hot sauce like Valentina or Cholula strikes a perfect balance of flavor and heat.
4.0
(4.23)
Quick
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Toss with spinach, escarole, or kale, or spoon over pork chops.
5.0
(5)
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This will take you back to the flavor of all those canned cream-of-mushroom-soup-based casseroles, but without all the weird ingredients!
4.3
(4.33)
Quick
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Not to break your heart or anything, but good luck finding Toma, a cow’s-milk cheese. We didn’t just go rogue: Chef Cámara okayed the cheddar substitute.
4.0
(4)
Quick
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A knife-and-fork situation, with plenty of crunch and gooey, melty textures going on.
3.4
(3.37)
Quick
Quick
5.0
(5)
Quick
5.0
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To make this vegetarian, omit bacon and add 4 Tbsp. olive oil for browning mushrooms.
4.0
(4.17)
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This recipe comes from the November 1989 issue and is part of our Thanksgiving Hall of Fame series. Pork and pumpkin plus spicy chorizo sausage, hominy and jalapeño make this stew a standout. Freshly toasted and ground cumin adds fragrance and flavor.
3.7
(3.69)
Quick
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Grilling the jalapeño adds a bit of smokiness to this spicy bright sauce.
3.5
(3.5)
Recipes
At Rioja, in Denver, half of the bacon is replaced with ground fatback, a step that makes this excellent burger even better.
3.7
(3.65)
