Category: Tex – Mex

Fridge Pickled Jalapeno Peppers

Extra topping on my pizza means pickled jalapenos among many other things, lol!! And these Fridge Pickled Jalapeno Peppers are for the spice lovers like me out there! I mean making these is a breeze and ridiculously easy. I always have a jarful sitting in my refrigerator. They taste good on pizzas apart from all the pastas and some dips even. 🙂

Fridge Pickled Jalapeno Peppers

That big jar is all mine!! Alright, my hubby does share them with me but it’s basically just for me. It’s so delicious and tastes much better than store bought pickled jalapeno peppers. It doesn’t have that odd chemical/ preservative kind of aftertaste or that aroma even. The aroma of any kind of preservative does turn me off. Earlier, I’d never buy the supermarket stuff just for that reason. But ever since I discovered this easy peasy recipe on Pinterest, it’s been no looking back! 3 years on and I can proudly say that I’ve nailed this! Well, I’d nailed it on the very first attempt but I just keep getting better with each batch 🙂

The best part is that this keeps for so long in the refrigerator. The longest that mine has sat in there is about 5 months! I mean wow!! I have made use of these on Pizzas, added them to pasta/ spaghetti, on my nachos, etc.. Never been disappointed!!

Fridge Pickled Jalapeno Peppers

The best part is that this recipe calls for the most everyday, fuss free pantry basics. Once you have washed, dried and sliced the peppers, it basically takes 15 minutes from there!

We will start with washing and wiping the peppers dry.
Next, slice all the peppers. They must neither be too thick nor too thin.
Take a pan, heat it on high flame.
Add water and vinegar to the pan.
Once these come to a gentle boil, add sugar, salt and crushed garlic.
Stir a few times. Let these cook together for 10-15 minutes or until the sugar melts completely on medium heat.
Turn off the heat and let the brine cool down completely.
Fill a clean, sterilized glass jar with the sliced peppers. Pour the brine over the peppers.
Put on the lid and gently shake to evenly distribute the brine. Let this sit at room temperature for an hour.
Refrigerate without opening the jar for 2-3 days. You will see the color of the peppers change from dark green to slightly mossy green. They are now ready.

Fridge Pickled Jalapeno Peppers

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 1.5 cups

Homemade Fridge Pickled Jalapeno Peppers are absolutely easy to make with just 6 basic ingredients and so big on flavors!

Ingredients

  • 15-17 nos. medium Jalapeno Peppers
  • 3 tbsp. sugar
  • 2 tbsp. salt
  • 6-7 nos. fresh garlic pods
  • 1 cup water
  • 1 cup white vinegar

Instructions

  1. We will start with washing and wiping the peppers dry.
  2. Next, slice all the peppers. They must neither be too thick nor too thin. 
  3. Take a pan, heat it on high flame.
  4. Add water and vinegar to the pan. 
  5. Once these come to a gentle boil, add sugar, salt and crushed garlic. 
  6. Stir a few times. Let these cook together for 10-15 minutes or until the sugar melts completely on medium heat.
  7. Turn off the heat and let the brine cool down completely.
  8. Fill a clean, sterilized glass jar with the sliced peppers. Pour the brine over the peppers.
  9. Put on the lid and gently shake to evenly distribute the brine. Let this sit at room temperature for an hour.
  10. Refrigerate without opening the jar for 2-3 days. You will see the color of the peppers change from dark green to slightly mossy green. 
  11. They are ready! 

Notes

Use regular fat green chilies (Indian pakoda mirchi) if Jalapeno peppers are not available. Always cool the brine completely before pouring over the peppers. We cool the brine because we are not cooking the peppers, we are pickling them. Follow the measurements for best results. This stays fresh in the refrigerator for about 2-3 months although I've had them in mine for over 5 months without any problems.

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Try it, it’s addictive!

Love,
Shreya 🙂

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Fridge Pickled Jalapeno Peppers

Cheesy Vegetarian Quesadilla

I am always up for Tex-Mex! Are you?! 😁 I had shared Cheesy Veg Tacos last year….just like the ones we enjoy at Taco Bell. My hubby loves them…just as much as he loves these veg quesadillas which taste better than the ones you get at your favourite Tax-Mex joint 😉 

How to make veg quesadillas Polkapuffs recipes Recipe for Mexican quesadillas

Whenever we visit Chilies, our favourite for Tex-Mex or even TGIF…quesadillas are definitely ordered..veg or non-veg, they are so crisp and flavourful! Cheesy..yes but that’s just a necessity. It holds the quesadillas together and adds that tartness in every bite 😀

How to make veg quesadillas Polkapuffs recipes Recipe for Mexican quesadillas

There can be many options for fillings in veg or non veg..I make different versions of vegetarian fillings…each better than the other….😁😁

I personally like the ones with roasted veggies and lots of chillies. But I made these one’s as per my hubby’s choice of veg fillings. If you’re waiting to try these then don’t, you are bound to love these flavours. Mexican food is very close Indian flavours and they too use a lot of spices like cumin, paprika, garlic and lots of chillies!! Perfect 👌🏼👌🏼

Let’s see how…

Yield: serves 2-3

Equipment: a non-stick pan, measuring cups/ spoons, a wok, a plate.

Ingredients:

3 nos. readymade tortillas (or even homemade thick paratha/ Indian flatbread)

Filling:

1/2 cup sweet corn

1/2 cup chopped green capsicum

1/4 cup chopped onions

1/2 tsp minced garlic

2 tsp oil

salt to taste

1 tsp cumin powder

1+1/2 tsp red chilli pwd

1 tsp fresh cream

1 tsp lime juice

1/4 tsp dried thyme

Cheese as required

Method:

Heat oil in the wok. Add the onions and garlic. Sauté for a few mins. Next, add the corn and capsicum. Season with salt, red chilli pwd, thyme, cumin pwd. Mix well and cook for 5-8 mins on low flame. Turn off the heat, add cream and lime juice. Mix well and set aside.

Most of the Tex-Mex food is served with Pico de Gallo (a salsa) and some sour cream.

Ingredients for Pico de Gallo

1/2 cup each of finely chopped tomatoes & onions.

salt to taste

1/2 tsp chopped coriander leaves

1/2 tsp finely chopped green chillies

1 tbsp lemon juice

Method:

Mix all the ingredients together and set it aside to serve.

How to make veg quesadillas Polkapuffs recipes Recipe for Mexican quesadillas

To assemble a quesadilla:

Follow the pictures below

How to make veg quesadillas Polkapuffs recipes Recipe for Mexican quesadillasHow to make veg quesadillas Polkapuffs recipes Recipe for Mexican quesadillasHow to make veg quesadillas Polkapuffs recipes Recipe for Mexican quesadillas

First, place the cheese at the bottom, then the filling and then more cheese on top. Then fold it in half as shown above in the second picture.

Heat the pan on low flame. Place the filled and folded quesadilla on the pan. Press down slightly and toast on both side until brown and crisp. You can use oil too but I do not use any.

To serve:

Cut each quesadilla into 2 or 4 pieces and serve with Pico de Gallo and sour cream along with some wedges of fresh lime 😀

How to make veg quesadillas Polkapuffs recipes Recipe for Mexican quesadillas

This is the brand of tortilla that I use. Also, learn to make Tacos here.

Love,

Shreya💕

Tortilla Pizza Cups

I am game for a pizza at any hour of the day! Sounds familiar….obviously! Most of us are…I can’t imagine someone who isn’t, literally. The gooey cheese oozing with every bite is just too tempting to deny. Calories.??😱😱 Well, give it a rest…indulge your tastebuds…and they don’t matter much when pizza can fit in a cup! 😉😉Portion control! 

Tortilla pizza cups by PolkaPuffs

Remember my Pizza Pinwheels…they were super hit! I mean…I have made them so often. They make for a great finger food just like the Bread Pizza I’d shared.

Tortilla pizza cups by PolkaPuffs

Coming to these Cups, well they are made using readymade Tortillas (someday, I will share how to make Tortillas at home😀) and can be put together in a jiffy. One can add veg or non-veg filling or just keep it simple with some cheese & pizza sauce (kid friendly). In fact, involve your kids…they’ll be so excited.

I will let you in on a quick tip here, these are perfect for portion control as I have said above too and if you do not have Tortillas then simply use Parathas and follow my recipe! They will taste just as good!

2 numbers tortilla sheets
1/2 cup grated mozzarella cheese
1/2 cup chopped bell pepper (red, yellow & green)
1/4 cup sweet corn
1/2 cup pizza sauce (I used homemade)
to taste Salt & Pepper
Oil to grease the muffin pan

Preheat the oven @180’c. Grease the muffin pan. Set that aside
Cut circles from the tortilla sheets using a round cookie cutter or any object with a sharp edge. You will get 4 rounds from 1 sheet.
Place the cut rounds in the muffin tray and apply the pizza sauce.

Tortilla pizza cups by PolkaPuffs Tortilla pizza cups by PolkaPuffs
Add the veggies and cheese next, season with salt & pepper.
Bake them @180’c for 7-8 mins or until the cheese melts and the tortilla cups turn a bit crisp from the edges.
Serve them hot with some ketchup.
Don’t they look so tempting!?
Tortilla pizza cups by PolkaPuffs

Love,
Shreya❤️

Idea taken from Pinterest.

Crunchy Veg Tacos 💓

Let’s go Tex-Mex today! It’s simply delicious…fresh..and irresistible! 😁 Crunchy Tacos have to top my list when I’m at Taco Bell or Chiles. Vegetarian or Non – Vegetarian, they are all so good! 

I have made them at home a few times earlier..and they are a delight. Easy to do, fun to eat! I’m a happy soul. My hubby enjoys them too and says ‘they taste like the ones from Taco Bell’! That’s something!! 😘😘 I paired them with my Iced Green Tea Limeade and our tummies were full ☺️ Nom Nom!

image

These are veg..made with some boiled red kidney beans / Rajma…a few spices. And we are sorted! Let’s get going with the recipe 👌

Yield: 12 Tacos

Equipment: a wok, measuring cups / spoons, a mixing spoon, a baking tray

Ingredients:

12 nos. ready to use Taco Shells

For the Bean filling:

1 1/2 cups boiled kidney bean / rajma (canned beans will work too)

2 nos tomatoes finely chopped

1 nos onion finely chopped

4 nos garlic flakes finely chopped

2 nos green chillies finely chopped

2 tbsp fresh coriander leaves chopped roughly

1 tsp taco seasoning / pasta spice mix will work too

2 tsp chilly flakes

2 tsp lemon juice

salt to taste

2 tbsp oil

For the Salsa:

1 nos onion roughly chopped

1 nos de seeded tomato cubed

1/2 tsp fresh coriander leaves chopped

For the Dressing:

1/2 cup sour cream (use hung curd if sour cream isn’t available)

1/2 grated cheddar cheese (processed Amul cheese can be used)

a few torn lettuce leaves

Method for the Bean filling:

Heat oil in the wok, add chopped garlic and green chillies. Sauté for 2 mins. Next, tip in the chopped onions and cook until they turn translucent. Once that’s done, add chopped coriander leaves & tomatoes. Season with salt, taco seasoning & chilly flakes. Cook until the oil separates from the mix. Then add the boiled / canned kidney beans. Stir everything well and cook for about 4-5 mins. Turn off the flame. Add lemon juice and the filling is done.

For the Taco Shells:

Spread the shells carefully on the baking tray without any grease and heat them for 3-4 min  @130’c. Once done, let them sit in the warm oven until every last detail is prepped for serving them. We have heated the shells just to make them crunchy.

For the Salsa:

Mix the cubed tomatoes, chopped onions & coriander leaves and set aside.

Assembling the Tacos:

Take a crunchy taco shell, spoon in some of the bean filling carefully…do not break the shells while filling them. Next add some sour cream over the beans filling, sprinkle some salsa and some torn lettuce leaves. And end it with some grated cheddar cheese! That’s it! Serve these immediately before they go soggy and moist!

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Bring some excitement to your kitchen today….Go the Tex – Mex way 😉

Love,

Shreya 💕

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