Bangin’ Jalapeño

Ingredients

• 14–18 oz of about any darn cracker — Cheez-Its, saltines, club, Ritz, oyster crackers
• 1 cup neutral oil (canola, vegetable, or light olive oil)
• 1 packet Bangin’ Jalapeño (3 Tbsp)

Steps

1. In a big bowl or a 2-gallon zip-top bag, stir the oil and the whole packet together.
2. Add the crackers. Toss or shake until every one is coated.
3. Let them sit at least 1 hour — overnight is better. Stir now and then.
4. Optional, for extra crunch: bake at 250°F for 15–20 minutes, stirring halfway. Cool before serving.

Ingredients

• 12 fresh jalapeños
• 8 oz block cream cheese, softened
• 1 cup shredded sharp cheddar cheese
• 2 tbsp Bangin Jalapeño seasoning
• 12 slices bacon, cut in half
• Toothpicks

Steps

1. Preheat oven to 400°F.
2. Slice jalapeños lengthwise and remove seeds and membranes.
3. Mix cream cheese, cheddar, and Bangin Jalapeño seasoning until combined.
4. Stuff each jalapeño half with the cheesy mixture.
5. Wrap each half with bacon and secure with a toothpick.
6. Bake for 20–25 minutes, until bacon is crispy and filling is bubbly.

Ingredients

• 2 cups sour cream — or 1½ cups sour cream + ½ cup mayo
• …or 2 cups whole-milk Greek yogurt, or a 16 oz tub of classic hummus
• 1 packet Bangin’ Jalapeño (3 Tbsp)
• To top: shredded cheddar, pickled jalapeños, fresh red onion

Steps

1. Stir the packet into the sour cream until smooth.
2. Cover and chill at least 1 hour so the flavors meld.
3. Top it right before serving.
4. Serve with pretzel chips, crackers, tortilla chips, or fresh veggies.