Most folks are familiar with this popular pepper. From poppers to nachos, this pepper gets lots of play. But, FRESH (not pickled) versions provide a world of culinary possibilities beyond the ballpark.

Jalapeno Rolls
Created by Michelle Gonsalves
Jalapeno Rolls


4 cups all purpose flour
2 teaspoons salt
1 ½ teaspoons sugar
2 teaspoons garlic powder
1 teaspoon dried parsley
1 package (2 ½ teaspoons) instant active dry yeast
1/3 cup olive oil
1 cup water
¼ cup milk
2 large or 3 medium jalapenos, seeded with membranes removed, diced small
½ cup shredded parmesan cheese
¾ cup shredded cheddar cheese
¾ cup shredded Monterey jack cheese


In mixer fitted with dough hook, whisk together flour, salt, sugar garlic powder, parsley, and yeast. In separate bowl, combine olive oil, water, and milk. Pour liquid mixture into dry ingredients and mix with dough hook on speed 1 until thoroughly combined, about 1 minute. Increase to speed 2 and mix for 3 more minutes, stopping once to scrape bottom of bowl.

Place dough in bowl sprayed with cooking spray, cover with plastic wrap and let rise in a warm, draft free area, until doubled in bulk, about 1 hour. Punch down dough and remove from bowl. Roll into an 11x15” rectangle.

Sprinkle parmesan cheese evenly over dough, leaving about a ½” border uncovered by toppings on one long side. Sprinkle diced jalapenos over parmesan cheese. Combine cheddar and Monterey jack cheese and sprinkle over jalapenos. You should still have the ½” border of dough bare on one long side. Brush this with a little water to moisten, to help sealing once the dough has been rolled. Starting from the long side opposite the dough border, roll the dough and its toppings into a long roll, and seal by pinching the dough border closed. Push and pull the dough roll gently until it is uniform in shape and thickness throughout. Slice the roll lengthwise into twelve equal parts, placing each one cut side down on a parchment lined baking sheet.

Cover rolls with plastic wrap and let rise until almost double, about 30-45 minutes. Meanwhile, preheat oven to 400˚. Once risen, bake rolls for 18-20 minutes or until golden brown and bubbly.

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Fun Stuff

Jalapenos are named for the area they were traditionally cultivated – Xalapa, Veracruz, Mexico – and can help keep summer colds away as they are an excellent source of Vitamin C!

Michelle Gonsalves

Michelle Gonsalves

Executive Chef

Michelle Gonsalves is a graduate of The Culinary Institute of America, professionally trained in baking and pastry.

Chef Gonsalves has been the Executive Chef for Frontera Produce for the past 5 years.

Born and raised in Northern California, Chef Gonsalves focuses on preparing classic pastries and desserts using fresh ingredients with a modern twist. She enjoys traveling throughout the U.S and abroad, seeking out regional culinary secrets and favorites along the way.