Embasa Nacho Sliced Jalapeno Peppers, 108 Ounce, 4 Per Case

Quick topping: Sprinkle on nachos and quesadillas right before serving.
Taco station: Add to the bar alongside salsa and sour cream.
Burrito boost: Layer inside burritos and burrito bowls for extra heat.
Pizza edge: Scatter along the crust of cheese and meat pizzas.
Salad kick: Toss into taco salad or southwest-style salad mixes.

Who Would Benefit

• Restaurant and catering kitchens needing reliable bulk jalapenos
• Food truck operators who want fast, pre-sliced toppings
• Taco and nacho bar hosts for large gatherings
• Home cooks who like to keep Mexican staples on hand in quantity

Product Highlights

• 108-ounce jars provide generous supply for high-volume use
• Pre-sliced jalapenos eliminate chopping and prep time
• Spicy heat level delivers authentic Mexican flavor
• Green jalapenos with a smooth texture
• 4 jars per case for cost-effective bulk purchasing

Yummy Recipes

Loaded Nacho Platter

Ingredients:

• 1 pound tortilla chips
• 2 cups shredded cheddar cheese
• 1/2 cup Embasa Nacho Sliced Jalapeno Peppers, drained
• 1 cup refried beans
• 1/2 cup sour cream
• 1/4 cup diced fresh cilantro
• 1 cup salsa
• 1/2 cup black olives, sliced

Instructions:

1. Spread tortilla chips in an even layer on a baking sheet.
2. Top with shredded cheddar cheese, spreading evenly across the chips.
3. Bake at 375 degrees F for 5 to 7 minutes until cheese is melted.
4. Remove from oven and layer on refried beans, drained jalapenos, olives, and cilantro.
5. Dollop with sour cream and salsa before serving immediately.

Time: Prep: 10 minutes. Cook: 7 minutes.

Jalapeno Chicken Quesadillas

Ingredients:

• 4 large flour tortillas
• 2 cups shredded cooked chicken breast
• 1 cup shredded Monterey Jack cheese
• 1/3 cup Embasa Nacho Sliced Jalapeno Peppers, drained
• 2 tablespoons butter
• 1 cup pico de gallo
• 1/2 cup sour cream

Instructions:

1. Heat a large skillet over medium heat and add butter to coat the bottom.
2. Place a tortilla in the skillet and layer with half of the chicken, cheese, and jalapeno peppers on one half of the tortilla.
3. Fold the tortilla in half and cook for 2 to 3 minutes until golden and crispy.
4. Flip and cook another 2 minutes until cheese is fully melted and chicken reaches 165 degrees F internal temperature.
5. Remove from skillet, cut into wedges, and serve with pico de gallo and sour cream.

Time: Prep: 5 minutes. Cook: 10 minutes. Safe internal temperature for chicken: 165 degrees F.