Mezzetta Deli-Sliced Hot Jalapeno Peppers Description
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In the Napa Valley
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Family Owned Since 1935
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Gluten Free
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Vegan
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Kosher
We measure the goodness of these jalapenos by something besides their vibrant heat and flavor: their bite. Crunchy is certainly good - but crunchy-crunchy is even better!
At Mezzetta, we believe in sharing joy. We pour our hearts into what we do so we can share the best of the world in all its richness and color. I hope sharing these special peppers with your love ones adds a little more joy to your day.
Directions
Refrigerate after opening.
Free Of
Gluten
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Supplement Facts
Serving Size: 1/4 Cup
Servings per Container: 0
| Amount Per Serving | % Daily Value |
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| Calories | 5 | |
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| Fat Calories | 0 | |
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| Total Fat | 0 g | 0% |
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| Saturated Fat | 0 g | 0% |
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| Trans Fat | 0 g | * |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 380 mg | 16% |
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| Total Carbohydrate | 1 g | 0% |
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| Fiber | 0 g | 0% |
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| Sugars | 0 g | * |
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| Protein | 1 g | * |
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| Vitamin A | | 10% |
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| Vitamin C | | 0% |
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| Calcium | | 0% |
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| Iron | | 0% |
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*Daily value not established.
Other Ingredients: Jalapeno Peppers, water, distilled vinegar, sea salt, calcium chloride, sodium bisulfite added as a color stabilizer, turmeric.
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Vegan Cheezy Sheet Pan Quesadillas
The concept of stuffed tortillas has been around since the days of the Aztec people. While theirs were filled with squash and pumpkin and baked in a clay oven, this recipe creates a vegan, bean-based “cheese” filling and employs the oh-so-handy sheet pan. White beans, pureed with olive oil, garlic and lemon juice lead to a perfectly creamy faux queso filling. Nutritional yeast adds the cheesy flavor we’ve become accustomed to in today’s quesadillas. Baked with jalapeño and scallions, topped with avocado and a squeeze of lime, this spicy, vegan meal is fit for the gods.
Vegan Cheezy Sheet Pan Quesadillas
White Bean Queso
- 1 15.5 oz. can white beans ((great northern or cannellini), drained and rinsed)
- 1 clove garlic
- 3 Tbsp. extra virgin olive oil
- 2 Tbsp. nutritional yeast
- 1 Tbsp. fresh lemon juice
- 1 tsp. salt
- ¼ tsp. smoked paprika
- ¼ tsp. chili powder
- ¼ tsp. ground turmeric
Other Ingredients
- 8 8-in. flour tortillas
- ½ cup jarred pickled jalapeños (drained and roughly chopped)
- 3 large scallions (thinly sliced (white and light green parts only; thinly slice dark green stalks and reserve for garnish))
- Olive oil cooking spray
Garnishes: diced avocado, scallion, salsa, lime wedges
- Preheat oven to 425 degrees F. Lightly spray baking sheet with olive oil spray. Arrange four tortillas on baking sheet; slight overlap is OK.
- In food processor fitted with S blade, add beans, garlic, olive oil, nutritional yeast, lemon juice, salt, paprika, chili powder and turmeric. Process until smooth, stopping to scrape down sides as necessary.
- Spread queso mixture evenly over tortillas. Top each with jalapeños and scallions. Lay another tortilla over each. Spray lightly with olive oil spray and place another sheet pan on top to help crisp quesadillas. Bake for 18-20 minutes. Remove top baking sheet and bake additional 2-3 minutes, or until tops are golden and edges are crisp.
- Cut quesadillas into fours and top with avocado and scallion. Serve with lime wedges and salsa, if desired.
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