Embasa Nacho Sliced Jalapeno Peppers, 98 Ounces, 6 Per Case

Salad bar topping: Scatter over lettuce mixes for a quick spicy kick that needs no prep.
Soup enhancer: Stir into chowders and chili to add heat and authentic jalapeno flavor.
Stew addition: Fold into bean stews near the end for a consistent spicy finish.
Bistro garnish: Place alongside tacos and burritos as a ready-to-serve jalapeno accent.

Who Would Benefit

• Food service managers who need a reliable, pre-sliced jalapeno option for busy kitchen lines
• Salad bar operators looking for a Kosher-certified jalapeno topping
• Soup kitchen managers who want to add jalapeno heat without slicing fresh peppers
• Home cooks who prefer a convenient, ready-to-use jalapeno for everyday recipes
• Bistro and casual dining kitchens that serve jalapeno-based dishes daily

Product Highlights

• 98 ounces of pre-sliced jalapeno peppers per case for consistent, time-saving prep
• Kosher certified for broad dietary compliance
• 6 cans per case at 6.2 lb each for easy portioning and storage
• Ready-to-use straight from the can with no additional chopping or prep
• Refrigerate for later use to maintain quality and flavor
• Made from ripe jalapenos for a bold, authentic spicy profile

Yummy Recipes

Jalapeno Black Bean Soup

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup Embasa Nacho Sliced Jalapeno Peppers
• 2 cups vegetable broth
• 1 cup diced tomatoes
• 1 tablespoon olive oil
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat and add cumin, stirring for 30 seconds.
2. Add vegetable broth, black beans, and diced tomatoes; bring to a simmer.
3. Stir in Embasa Nacho Sliced Jalapeno Peppers and cook for 10 minutes until flavors meld.
4. Season with salt and pepper to taste before serving.

Time: 15 minutes total; no meat involved so no safe internal temperature needed.

Spicy Jalapeno Stuffed Peppers

Ingredients:

• 4 bell peppers, halved and seeds removed
• 1 cup Embasa Nacho Sliced Jalapeno Peppers
• 1 cup cooked rice
• 1 cup shredded cheese
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup salsa

Instructions:

1. Preheat oven to 375 degrees F and line a baking sheet with foil.
2. Mix cooked rice, black beans, salsa, and Embasa Nacho Sliced Jalapeno Peppers in a bowl.
3. Fill each pepper half with the mixture and top with shredded cheese.
4. Bake for 20 minutes until peppers are tender and cheese is melted.

Time: 5 minutes prep, 20 minutes cook; no meat involved so no safe internal temperature needed.

Jalapeno Chicken Tacos

Ingredients:

• 1 lb ground chicken
• 1 cup Embasa Nacho Sliced Jalapeno Peppers
• 8 small flour tortillas
• 1 cup shredded lettuce
• 1 cup salsa
• 1 cup sour cream
• 1 cup shredded cheese
• 1 teaspoon chili powder
• 1 teaspoon cumin

Instructions:

1. Cook ground chicken in a skillet over medium heat with chili powder and cumin until fully done, about 8 minutes.
2. Stir in Embasa Nacho Sliced Jalapeno Peppers and cook for 2 more minutes.
3. Warm tortillas and fill each with the chicken mixture, shredded lettuce, salsa, sour cream, and cheese.

Time: 5 minutes prep, 10 minutes cook; chicken must reach a safe internal temperature of 165 degrees F.