Put Your Hunger to Bed With These Jalapeño Cheese Crusted Hand-Helds

We all know that one cheesy old idiom that goes, “If you can’t handle the heat, then stay out of the kitchen,” that’s been used at least once in just about every cooking competition show since the invention of cable. While I can’t speak for the metaphor outside the actual kitchen, Foodbeast is here to help hack the heat in your spicy dishes by sharing exciting recipes and food hacks using various dairy products you can easily replicate in your next mouth-numbing excursion.

Every Foodbeast knows that adding cheese to your meals just makes everything infinitely better. Below, we’ve included two tasty hand-helds as examples, but we thought we’d go the extra mile by adding a nice layer of melted jalapeño cheese to weld the outside, creating a nice balance to complement the heat.

First, we laid down a juicy, hot chicken tender and put it to bed under a blanket of jalapeños and cheese, making each bite a sizzling, but snug dream. All that’s left is a healthy dunk of ranch, and you’re all set!

Next, we took your favorite double cheeseburger, and also encased it in a layer of jalapeños and cheese. You heard right: cheese inside and out—I guess you could say it’s now a “burgercheese?” This added layer of queso melted into the jalapeño slices creates a nuanced level of heat that just adds to the overall flavor.

You can check out these super easy to follow recipes down below, and start hacking the heat of your favorite spicy eats.

Jalapeño Cheese Crust
Ingredients:
Shredded Cheese (We like a 3-Cheese Blend!)
Jalapeños (Sliced)
Any food you want to crust with cheesy goodness!

  1. Throw your sliced jalapeños on a flat top cooking surface
  2. Toss a nice even layer of your shredded cheese on top of the jalapeños
  3. Once your cheese is nicely melted and starts to crisp, add a food item of your choice on top of the cheese
  4. Using a spatula, wrap that warm, cheesy blanket around your food item and enjoy!

Created in partnership with Undeniably Dairy.

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