18 Spicy Recipes with Jalapenos for Bold Flavors

Ready to turn up the heat in your kitchen? Whether you’re a jalapeño lover or just dipping your toes into spicy flavors, these 18 bold recipes are guaranteed to wake up your taste buds. From quick weeknight dinners to crowd-pleasing snacks, we’ve got the perfect pepper-packed dishes to spice up your routine. Get ready—your next fiery favorite is just a scroll away!

Jalapeno Popper Dip

This creamy, spicy dip packs all the addictive flavors of jalapeño poppers into an easy-to-scoop crowd-pleaser—perfect for game day or potlucks!

Ingredients:

• 2 (8 oz) packages cream cheese, softened
• 1 cup mayonnaise
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 4 jalapeños, seeded and finely diced (about 1/2 cup)
• 1/2 cup crumbled cooked bacon (about 6 slices)
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• Tortilla chips or sliced baguette, for serving

Instructions:

1. Preheat oven to 375°F. In a large bowl, beat cream cheese and mayonnaise until smooth.
2. Stir in cheddar, Monterey Jack, jalapeños, bacon, Parmesan, garlic powder, smoked paprika, and black pepper until fully combined.
3. Transfer mixture to a greased 9-inch baking dish and bake for 20–25 minutes, until bubbly and lightly browned on top.
4. Let cool 5 minutes before serving warm with chips or bread.

The magic here? The crispy bacon and smoky paprika balance the jalapeños’ heat, while the triple-cheese blend stays luxuriously gooey. Tip: For extra crunch, broil the dip for 1–2 minutes at the end—just watch closely!

Spicy Jalapeno Cornbread

This jalapeño cornbread strikes the perfect balance between sweet, savory, and spicy—ideal for pairing with chili or enjoying on its own with a pat of butter.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup granulated sugar
• 1 cup buttermilk
• 1/3 cup unsalted butter, melted
• 1 large egg
• 2 jalapeños, seeded and finely diced (plus extra slices for topping)
• 1/2 cup shredded sharp cheddar cheese

Instructions:

1. Preheat oven to 400°F and grease an 8-inch cast-iron skillet or square baking pan.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
3. In another bowl, mix the buttermilk, melted butter, and egg until smooth. Pour into the dry ingredients and stir until just combined.
4. Fold in the diced jalapeños and cheddar cheese, then pour the batter into the prepared skillet. Top with a few jalapeño slices for extra heat.
5. Bake for 20–25 minutes until golden and a toothpick inserted in the center comes out clean.

The crispy edges and melty cheese pockets make this cornbread irresistible—just be warned, it disappears fast! Tip: For extra smokiness, char the jalapeños in a dry skillet before dicing.

Jalapeno Cheddar Stuffed Burgers

Take your burger game to the next level with these juicy, cheesy patties packed with spicy jalapeño and melty cheddar right in the center—no boring toppings required!

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1/2 cup shredded sharp cheddar cheese
• 2 tbsp finely diced jalapeños (seeds removed for milder heat)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp vegetable oil (for cooking)

Instructions:

1. In a bowl, gently mix ground beef with garlic powder, onion powder, smoked paprika, salt, and black pepper until just combined—don’t overwork the meat.
2. Divide into 4 equal portions. Flatten each into a thin patty, then place 1 tbsp cheddar and 1/2 tbsp jalapeños in the center. Fold edges over to seal completely, reshaping into a smooth round burger.
3. Heat oil in a skillet over medium-high. Cook burgers for 4–5 minutes per side, flipping once, until internal temp reaches 160°F and cheese oozes when pierced.
4. Let rest 2 minutes before serving to lock in juices.

The magic here? Every bite delivers a molten core of spicy cheese without fussy assembly—just pure, messy deliciousness.

Tip: For grill cooking, freeze stuffed patties 15 minutes first to prevent bursting.

Creamy Jalapeno Chicken Enchiladas

These enchiladas are packed with smoky, creamy goodness and just the right amount of heat—perfect for taco night with a twist!

Ingredients:

• 2 cups shredded cooked chicken
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup diced pickled jalapeños (plus 2 tbsp brine)
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 8 flour tortillas (8-inch)
• 1 cup shredded Monterey Jack cheese
• 1/2 cup chopped fresh cilantro (divided)
• 1/2 cup heavy cream

Instructions:

1. Preheat oven to 375°F. In a bowl, mix chicken, cream cheese, sour cream, jalapeños, jalapeño brine, cumin, smoked paprika, garlic powder, and salt until combined.
2. Divide filling among tortillas, roll tightly, and place seam-side down in a greased 9×13-inch baking dish.
3. Pour heavy cream evenly over enchiladas, then sprinkle with Monterey Jack cheese.
4. Bake for 20–25 minutes until bubbly and golden. Top with half the cilantro.

The pickled jalapeños and their brine add a tangy kick that balances the richness of the cream cheese—no bland bites here!

Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely!).

Jalapeno Bacon Mac and Cheese

This spicy, smoky twist on classic mac and cheese packs a punch with crispy bacon and fresh jalapeños—comfort food with a kick!

Ingredients:

• 8 oz elbow macaroni
• 6 slices thick-cut bacon, chopped
• 2 jalapeños, seeded and finely diced (keep seeds for extra heat)
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/4 cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Cook macaroni according to package directions until al dente; drain and set aside.
2. In a large skillet, cook chopped bacon over medium heat until crispy, about 6–8 minutes. Transfer to a paper towel-lined plate, reserving 1 tbsp bacon fat in the skillet.
3. Add diced jalapeños to the skillet and sauté in bacon fat for 2 minutes until softened. Remove from heat.
4. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually pour in milk, whisking constantly until smooth. Stir in garlic powder, onion powder, smoked paprika, and salt. Simmer for 3–4 minutes until slightly thickened.
5. Remove saucepan from heat. Stir in cheddar and Monterey Jack until melted. Fold in cooked macaroni, bacon, and jalapeños.
6. Transfer mixture to a greased 9×13-inch baking dish. Sprinkle panko evenly over the top. Bake for 20 minutes until bubbly and golden.

The crispy panko topping contrasts perfectly with the creamy, cheesy noodles, while the jalapeños and bacon add just the right smoky heat. Tip: For extra crunch, broil the mac and cheese for the last 2 minutes of baking.

Jalapeno Lime Shrimp Tacos

These Jalapeño Lime Shrimp Tacos bring zesty brightness to taco night, with a kick of heat balanced by creamy avocado and crunchy slaw.

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil, divided
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1 jalapeño, finely diced (seeds removed for milder heat)
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 8 small corn tortillas, warmed
• 1 cup shredded purple cabbage
• 1 avocado, sliced
• Fresh cilantro leaves, for garnish

1. In a bowl, whisk together 1 tbsp olive oil, lime juice, honey, jalapeño, garlic, cumin, smoked paprika, and salt. Add shrimp and toss to coat. Let marinate 10 minutes.
2. Heat remaining 1 tbsp olive oil in a skillet over medium-high. Cook shrimp for 2–3 minutes per side until pink and slightly charred.
3. Assemble tacos: Layer tortillas with cabbage, shrimp, avocado slices, and cilantro.

The marinade’s honey caramelizes on the shrimp for a sweet-smoky crust, while the raw jalapeño keeps every bite fresh. Tip: For extra tang, drizzle with crema or a squeeze of extra lime right before serving.

Jalapeno Pineapple Salsa

This sweet-and-spicy salsa is a fiesta in a bowl—perfect for scooping with chips or topping grilled fish or tacos!

Ingredients:

• 2 cups fresh pineapple, finely diced
• 1 medium jalapeño, seeded and minced (about 2 tbsp)
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice (about 1 lime)
• 1/2 tsp salt
• 1/4 tsp ground cumin

Instructions:

1. In a medium bowl, combine the pineapple, jalapeño, red onion, and cilantro.
2. Drizzle with lime juice, then sprinkle with salt and cumin. Gently toss until evenly coated.
3. Let sit for 10 minutes at room temperature to allow flavors to meld before serving.

The juicy pineapple balances the jalapeño’s kick, while cumin adds a subtle smoky depth—no cooking required!

Tip: For extra heat, leave the jalapeño seeds in, or add a pinch of cayenne pepper.

Jalapeno Cheddar Biscuits

These flaky, buttery biscuits pack a spicy-savory punch, thanks to sharp cheddar and fresh jalapeños—perfect for brunch or alongside a bowl of chili.

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp sugar
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1 cup shredded sharp cheddar cheese
• 2 jalapeños, seeded and finely diced
• 3/4 cup cold buttermilk

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups flour, 1 tbsp baking powder, 1 tsp sugar, 1/2 tsp garlic powder, and 1/2 tsp salt.
3. Cut in 1/2 cup cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
4. Stir in shredded cheddar and diced jalapeños. Gradually add 3/4 cup buttermilk, mixing just until a shaggy dough forms.
5. Turn dough onto a floured surface, knead lightly 2–3 times, then pat into a 1-inch-thick rectangle. Cut into 8 squares.
6. Arrange biscuits on the prepared sheet and bake for 15–18 minutes until golden and puffed.

The secret? Folded layers create extra flakiness, while the jalapeños add just enough heat to balance the rich cheese. Tip: For extra spice, leave a few jalapeño seeds in the mix!

Spicy Jalapeno Margarita

This Spicy Jalapeño Margarita packs a punch with fresh heat and bright citrus—perfect for shaking up your happy hour routine.

• 2 oz silver tequila
• 1 oz fresh lime juice
• 1 oz orange liqueur (like Cointreau)
• 1 tsp agave syrup
• 3 thin jalapeño slices (seeds removed for milder heat)
• Ice
• Coarse salt (for rim, optional)
• Lime wedge (for garnish)

1. Prep the glass: Rub a lime wedge around the rim of a rocks glass, then dip it in coarse salt (if using). Fill the glass with ice.
2. Muddle the jalapeño: In a cocktail shaker, gently muddle 2 jalapeño slices with 1 tsp agave syrup until the peppers release their juices.
3. Shake it up: Add tequila, lime juice, orange liqueur, and a handful of ice to the shaker. Shake vigorously for 15 seconds until frosty.
4. Strain & serve: Strain into the prepared glass over fresh ice. Garnish with the remaining jalapeño slice and a lime wedge.

The magic here? Muddling fresh jalapeño amps up the spice without overpowering the tangy-sweet balance—it’s a fiery twist that still goes down smooth.

Tip: For a smoky kick, swap silver tequila for reposado and add a pinch of smoked salt to the rim.

Jalapeno Ranch Deviled Eggs

These creamy, tangy deviled eggs get a spicy kick from fresh jalapeños and a hint of ranch flavor—perfect for game day or potlucks!

Ingredients:

• 6 large eggs, hard-boiled and peeled
• 3 tbsp mayonnaise
• 1 tbsp sour cream
• 1 tsp Dijon mustard
• 1 tbsp finely minced jalapeño (seeds removed for mild heat)
• 1 tsp ranch seasoning mix
• ¼ tsp garlic powder
• ¼ tsp salt
• Fresh cilantro or chives, for garnish

Instructions:

1. Slice eggs in half lengthwise. Gently pop out yolks into a bowl and set whites aside.
2. Mash yolks with a fork until smooth. Add 3 tbsp mayonnaise, 1 tbsp sour cream, 1 tsp Dijon mustard, 1 tbsp jalapeño, 1 tsp ranch seasoning, ¼ tsp garlic powder, and ¼ tsp salt. Mix until creamy.
3. Spoon or pipe filling back into egg whites. Garnish with cilantro or chives and an extra sprinkle of jalapeño for heat lovers.

The ranch-jalapeño combo adds a fun twist to classic deviled eggs, with just enough heat to keep things interesting.

Tip: For smoother filling, press yolks through a fine-mesh sieve before mixing.

Jalapeno Honey Glazed Salmon

Sweet, spicy, and perfectly caramelized—this salmon is a weeknight hero that feels fancy without the fuss.

Ingredients:

• 4 (6-oz) salmon fillets, skin-on or skinless
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 small jalapeño, finely minced (seeds removed for less heat)
• 1 clove garlic, grated
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a small bowl, whisk together 2 tbsp honey, 1 tbsp soy sauce, 1 tbsp lime juice, minced jalapeño, grated garlic, 1/2 tsp smoked paprika, and 1/4 tsp salt.
3. Pat salmon dry, then brush with 1 tbsp olive oil. Place on the baking sheet and spoon half the glaze evenly over the fillets.
4. Bake for 12 minutes, then brush with remaining glaze. Return to oven and bake 3–5 more minutes until salmon flakes easily and glaze is sticky.

The magic here? The glaze doubles as a marinade and finishing sauce, layering flavor while keeping the fish moist. That sweet-heat balance? Chef’s kiss.

Tip: For extra char, broil the salmon for the last 1–2 minutes—just watch closely so the honey doesn’t burn!

Jalapeno Corn Fritters

These crispy, golden fritters pack a little heat and a lot of sweet corn flavor—perfect for a quick appetizer or a fun side dish.

Ingredients:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large egg, lightly beaten
• 1/3 cup milk
• 1 cup fresh or thawed frozen corn kernels
• 1 jalapeño, seeded and finely diced
• 2 tbsp chopped fresh cilantro
• 1/4 cup grated cheddar cheese
• 2 tbsp vegetable oil (for frying)

Instructions:

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Stir in 1 large egg and 1/3 cup milk until just combined (a few lumps are okay). Fold in corn, jalapeño, 2 tbsp cilantro, and 1/4 cup cheddar cheese.
3. Heat 2 tbsp vegetable oil in a skillet over medium heat. Drop 2-tbsp scoops of batter into the pan, flattening slightly. Cook for 3–4 minutes per side until golden and crisp.
4. Transfer to a paper towel-lined plate. Serve warm with sour cream or lime crema.

The contrast of crunchy edges, creamy corn, and spicy jalapeño makes these irresistible—you’ll want to double the batch!

Tip: For extra texture, swap half the corn with canned creamed corn (reduce milk to 2 tbsp).

Jalapeno Garlic Butter Steak

This spicy, garlicky steak is a flavor bomb—perfect for when you want a restaurant-worthy meal without the fuss.

Ingredients:

• 2 (8-oz) ribeye or sirloin steaks (1-inch thick)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 jalapeño, thinly sliced (seeds removed for less heat)
• 1 tbsp fresh lime juice
• 2 tbsp chopped fresh cilantro

Instructions:

1. Pat steaks dry and season evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat 2 tbsp olive oil in a cast-iron skillet over high heat until shimmering. Sear steaks for 3–4 minutes per side for medium-rare (130°F internal temp). Transfer to a plate.
3. Reduce heat to medium. Melt 3 tbsp butter in the same skillet. Add 4 minced garlic cloves and 1 sliced jalapeño; sauté for 1 minute until fragrant.
4. Remove from heat. Stir in 1 tbsp lime juice and 2 tbsp cilantro. Pour the garlic-jalapeño butter over the steaks.
5. Let rest for 5 minutes before slicing.

The jalapeño’s kick and the rich garlic butter melt into every bite, while the lime keeps it bright. Tip: For extra depth, add a pinch of smoked paprika to the butter sauce!

Jalapeno Mango Chutney

Sweet, spicy, and tangy—this vibrant chutney is the perfect balance of flavors to jazz up grilled meats, cheese boards, or even your morning toast.

Ingredients:

• 2 cups diced ripe mango (about 2 medium mangoes)
• 1/2 cup finely chopped red onion
• 2 jalapeños, seeded and minced (keep seeds for extra heat)
• 1/2 cup apple cider vinegar
• 1/2 cup packed light brown sugar
• 1/4 cup honey
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1/2 tsp kosher salt
• 1/4 tsp red pepper flakes

Instructions:

1. In a medium saucepan over medium heat, combine mango, red onion, jalapeños, apple cider vinegar, brown sugar, honey, ginger, cumin, salt, and red pepper flakes. Stir well.
2. Bring to a simmer, then reduce heat to low. Cook uncovered for 25–30 minutes, stirring occasionally, until thickened and the mango softens but still holds its shape.
3. Remove from heat and let cool completely—the chutney will thicken further as it sits.

The magic here? The jalapeños’ subtle kick plays off the mango’s natural sweetness, while the ginger and cumin add earthy depth. It’s a condiment that keeps you coming back for another bite.

Tip: For a smoother texture, pulse the cooled chutney a few times in a food processor.

Jalapeno Cheddar Stuffed Mushrooms

These Jalapeño Cheddar Stuffed Mushrooms pack a creamy, spicy punch—perfect for game day or a crowd-pleasing appetizer.

• 16 oz whole cremini mushrooms (stems removed and reserved)
• 2 tbsp unsalted butter
• 1/4 cup finely diced yellow onion
• 1 jalapeño, seeded and finely diced (about 2 tbsp)
• 2 cloves garlic, minced
• 4 oz cream cheese, softened
• 1/2 cup shredded sharp cheddar cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika
• 2 tbsp chopped fresh parsley (for garnish)

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Finely chop the reserved mushroom stems. Melt butter in a skillet over medium heat. Add onion, jalapeño, and chopped stems; cook for 5 minutes until softened. Stir in garlic and cook for 30 seconds.
3. Transfer mixture to a bowl. Add cream cheese, cheddar, salt, pepper, and smoked paprika; mix until smooth.
4. Spoon filling into mushroom caps, mounding slightly. Bake for 18–20 minutes until mushrooms are tender and filling is bubbly.
5. Garnish with parsley and serve warm.

The melted cheddar and spicy jalapeño create a gooey, bold bite, while the smoked paprika adds a subtle depth. These disappear fast!

Tip: For extra heat, leave some jalapeño seeds in the filling.

Jalapeno Avocado Toast

This spicy, creamy avocado toast packs a punch with fresh jalapeños and a squeeze of lime—perfect for a quick, satisfying breakfast or snack.

Ingredients:

• 2 slices sourdough bread, toasted
• 1 ripe avocado, pitted and peeled
• 1 small jalapeño, thinly sliced (seeds removed for less heat)
• 1 tbsp fresh lime juice
• 1/4 tsp kosher salt
• 1/4 tsp freshly cracked black pepper
• 1 tbsp chopped fresh cilantro
• 1 tsp extra-virgin olive oil
• Pinch of flaky sea salt (optional)

Instructions:

1. Toast the sourdough bread until golden and crisp.
2. In a small bowl, mash the avocado with the lime juice, kosher salt, and black pepper until slightly chunky or smooth, depending on preference.
3. Spread the mashed avocado evenly over the toasted bread.
4. Top with sliced jalapeño, chopped cilantro, and a drizzle of olive oil. Finish with a pinch of flaky sea salt if desired.

The contrast of cool, creamy avocado with spicy jalapeño and zesty lime makes every bite exciting. It’s a simple dish that feels gourmet!

Tip: For extra crunch, sprinkle with toasted sesame seeds or crushed tortilla chips.

Jalapeno Pimento Cheese Spread

This creamy, tangy spread packs just the right amount of heat—perfect for slathering on crackers or stuffing into grilled cheese sandwiches.

Ingredients:

• 8 oz sharp cheddar cheese, shredded (about 2 cups)
• 4 oz cream cheese, softened
• 1/2 cup mayonnaise
• 1/4 cup diced pimentos, drained
• 2 tbsp finely minced pickled jalapeños (plus 1 tbsp brine)
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp kosher salt

Instructions:

1. In a large bowl, beat the cream cheese with a hand mixer until smooth. Add the mayonnaise, jalapeño brine, garlic powder, smoked paprika, and kosher salt; mix until fully combined.
2. Fold in the shredded cheddar, pimentos, and minced jalapeños with a spatula until evenly distributed. For a smoother texture, pulse briefly in a food processor (optional).
3. Cover and refrigerate for at least 1 hour to let flavors meld. Serve chilled or at room temperature.

The pickled jalapeños add a bright, vinegary kick that balances the rich cheese—no bland dips here!

Tip: For extra smokiness, swap half the cheddar for grated smoked gouda.

Jalapeno Chocolate Brownies

These spicy-sweet brownies pack a punch with fresh jalapeños and rich cocoa—perfect for adventurous bakers who love a little heat in their desserts.

Ingredients:

• 1 cup unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 3/4 cup cocoa powder
• 1/2 tsp salt
• 1/4 tsp baking powder
• 2 medium jalapeños, finely diced (seeds removed for milder heat)
• 1/2 cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper.
2. In a large bowl, whisk together melted butter and 2 cups sugar until smooth. Beat in eggs one at a time, then stir in 1 tsp vanilla.
3. Sift in flour, cocoa powder, 1/2 tsp salt, and baking powder. Fold until just combined.
4. Gently stir in diced jalapeños and chocolate chips, then spread batter evenly into the pan.
5. Bake for 25–30 minutes, until a toothpick inserted comes out with moist crumbs (not wet batter). Cool before slicing.

The jalapeños add a subtle kick that lingers behind the deep chocolate flavor—unexpected but totally addictive!

Tip: For extra spice, leave a few jalapeño seeds in the mix, or top baked brownies with a sprinkle of flaky salt.

Conclusion

With 18 bold and spicy jalapeño-packed recipes, there’s no shortage of ways to turn up the heat in your kitchen! Whether you’re craving fiery appetizers, zesty mains, or even a spicy-sweet treat, this roundup has something for everyone. Try a few, leave a comment with your favorites, and don’t forget to share the love—pin this article for later and spice up your next meal!