Mt. Olive No Heat Jalapeno's
12 ounce Jars, Pack Of 4 ,

UPC 00009300000253  

 

If you're a fan of spicy food, you'll love Mt. Olive No Heat Jalapeno's. The 12 ounce jars come in a pack of four, making it easy to stock up and enjoy the jalapenos whenever you want. 

Unlike traditional jalapeno peppers, the Mt. Olive No Heat Jalapenos have all the great flavor of jalapenos without the heat. This makes them a great option for people who love the taste of jalapenos but can't handle the spiciness. 

These jalapenos are perfect for adding to your favorite dishes, including tacos, nachos, and sandwiches. They're also a great addition to salads and dips. The jalapenos have a crunchy texture and a tangy flavor that pairs well with a variety of foods. 

The packaging is also convenient. The jars are easy to store in your pantry, and the four-pack means you won't have to worry about running out of jalapenos any time soon. Plus, the UPC of 00009300000253 makes it easy to find in stores or online. 

Overall, if you're looking for a delicious and convenient way to add some jalapenos to your dishes, Mt. Olive No Heat Jalapenos are a great option. They're flavorful, non-spicy, and come in a convenient four-pack.

Mt. Olive No Heat Jalapenos are perfect for jalapeno lovers who can't handle the spiciness. These 12 ounce jars come in a pack of four, with a UPC of 00009300000253. These jalapenos have a tangy flavor and crunch that complements a variety of dishes. They are conveniently packaged and non-spicy, making them a great addition to your pantry.

1. Spicy Jalapeno Dip
Ingredients:
- 1 jar Mt. Olive No Heat Jalapenos, diced
- 8 oz cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/4 cup diced red onion
- 1 tsp garlic powder
- Salt and pepper to taste

Instructions:
1. In a mixing bowl, combine the cream cheese, mayonnaise, and sour cream until smooth.
2. Stir in the Mt. Olive No Heat Jalapenos, cheddar cheese, diced red onion, garlic powder, salt, and pepper.
3. Mix well and refrigerate for at least 1 hour before serving.
4. Serve with tortilla chips or vegetable sticks.

2. Jalapeno Popper Stuffed Chicken
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 jar Mt. Olive No Heat Jalapenos, seeded and chopped
- 4 oz cream cheese, softened
- 8 slices bacon
- Salt and pepper to taste

Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a small bowl, combine the Mt. Olive No Heat Jalapenos and cream cheese.
3. Season the chicken breasts with salt and pepper, then cut a slit into each breast to create a pocket.
4. Stuff each chicken breast with the jalapeno cream cheese mixture.
5. Wrap each chicken breast with two slices of bacon and secure with toothpicks.
6. Place the chicken breasts on a baking sheet and bake for 25-30 minutes, or until the chicken is cooked through and the bacon is crispy.
7. Remove the toothpicks before serving.

3. Jalapeno Cornbread Muffins
Ingredients:
- 1 1/2 cups cornmeal
- 1/2 cup all-purpose flour
- 1 tbsp baking powder
- 1/4 cup sugar
- 1 tsp salt
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 2 large eggs
- 1/2 cup Mt. Olive No Heat Jalapenos, drained and chopped

Instructions:
1. Preheat the oven to 400°F (200°C). Grease a muffin tin or line with paper liners.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
3. In a separate bowl, whisk together the buttermilk, vegetable oil, and eggs.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the chopped Mt. Olive No Heat Jalapenos.
6. Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
7. Bake for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool for a few minutes before serving.

4. Jalapeno Ranch Dressing
Ingredients:
- 1 cup Greek yogurt
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh cilantro, chopped
- 1 tbsp fresh parsley, chopped
- 1/2 cup Mt. Olive No Heat Jalapenos, drained and chopped
- 1 clove garlic, minced
- Salt and pepper to taste

Instructions:
1. In a mixing bowl, combine the Greek yogurt, mayonnaise, buttermilk, dill, cilantro, parsley, Mt. Olive No Heat Jalapenos, and minced garlic.
2. Stir until well combined and creamy.
3. Season with salt and pepper to taste.
4. Refrigerate for at least 1 hour before serving.
5. Serve as a salad dressing or a dip for vegetables.

5. Jalapeno Poppers
Ingredients:
- 12 large jalapeno peppers, halved and seeded
- 8 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup Mt. Olive No Heat Jalapenos, drained and chopped
- 12 slices bacon

Instructions:
1. Preheat the oven to 350°F (175°C). Line a baking sheet with foil.
2. In a mixing bowl, combine the cream cheese, shredded cheddar cheese, and chopped Mt. Olive No Heat Jalapenos.
3. Fill each jalapeno half with the cream cheese mixture.
4. Wrap each jalapeno half with a slice of bacon and secure with a toothpick.
5. Place the jalapeno poppers on the prepared baking sheet.
6. Bake for 25-30 minutes, or until the bacon is crispy and the jalapenos are tender.
7. Remove the toothpicks before serving.

6. Jalapeno Corn Dip
Ingredients:
- 1 jar Mt. Olive No Heat Jalapenos, drained and chopped
- 1 cup frozen corn, thawed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup shredded cheddar cheese
- 2 green onions, chopped
- 1/4 cup diced red bell pepper
- 1/4 cup diced green bell pepper
- 1/4 tsp garlic powder
- Salt and pepper to taste
- Tortilla chips for serving

Instructions:
1. In a mixing bowl, combine the Mt. Olive No Heat Jalapenos, corn, mayonnaise, sour cream, shredded cheddar cheese, green onions, red bell pepper, green bell pepper, garlic powder, salt, and pepper.
2. Mix well until all the ingredients are evenly distributed.
3. Refrigerate for at least 1 hour before serving.
4. Serve with tortilla chips.

7. Jalapeno Grilled Cheese Sandwich
Ingredients:
- 8 slices bread
- 4 tbsp butter, softened
- 8 slices cheddar cheese
- 1/2 cup Mt. Olive No Heat Jalapenos, drained and chopped

Instructions:
1. Preheat a griddle or large skillet over medium heat.
2. Butter one side of each bread slice.
3. Place four slices of bread, butter side down, on the griddle or skillet.
4. Top each bread slice with a slice of cheddar cheese and a tablespoon of chopped Mt. Olive No Heat Jalapenos.
5. Place another slice of bread on top, butter side up.
6. Cook until the bottom slice is golden brown and the cheese has melted, then flip and cook the other side.
7. Remove from the heat and repeat with the remaining ingredients to make four sandwiches.
8. Cut the sandwiches in half and serve.

8. Jalapeno Pasta Salad
Ingredients:
- 8 oz rotini or penne pasta
- 1/2 cup Mt. Olive No Heat Jalapenos, drained and chopped
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/4 cup diced red onion
- 1/4 cup sliced black olives
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- 1/4 cup mayonnaise
- 1/4 cup Italian salad dressing
- Salt and pepper to taste

Instructions:
1. Cook the pasta according to the package instructions until al dente. Drain and rinse with cold water.
2. In a large bowl, combine the cooked pasta, Mt. Olive No Heat Jalapenos, diced bell peppers, red onion, black olives, parsley, and Parmesan cheese.
3. In a small bowl, whisk together the mayonnaise and Italian salad dressing.
4. Pour the dressing over the pasta mixture and toss to coat evenly.
5. Season with salt and pepper to taste.
6. Cover and refrigerate for at least 1 hour before serving.
7. Serve chilled.