BACON WRAPPED SHRIMP WITH JALAPENOS "I LIKE IT HOT!"
I have been making this recipe for years, for my friends and family. It's always a hit at parties.I have looked on the web for the original recipe but can't find it and I can't find it, so I'm posting my version. enjoy! WARNING I like it HOT!
Provided by Robin Hollister
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Wash shrimp and set aside in a bowl, starting an assembly line.
- Cut bacon in half vertically, place on a plate.
- Cut and peel onion into wedges and separate, place in a bowl.
- Wash Jalapenos,slice into thirds, lengthwise, removing seeds.place in a bowl.
- Start assembly with a shrimp, a slice of Jalapeno, and a slice of onion. Holding all in your hand, wrap bacon around and secure with a wooded toothpick. Repeat with each shrimp.
- Place on a baking sheet.
- Sprinkle with seasoning.
- Place in the oven and roast until bacon is slightly crisp. Roasting time may be adjusted.
Nutrition Facts : Calories 416, Fat 35, SaturatedFat 11.5, Cholesterol 146.9, Sodium 1060.3, Carbohydrate 4.8, Fiber 1, Sugar 1.7, Protein 19.6
SMOKY BACON-WRAPPED JALAPEñO POPPERS
Provided by Valerie Bertinelli
Categories appetizer
Time 1h
Yield 16 jalapeño poppers
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with foil.
- Add the cream cheese, smoked Gouda, Cheddar, chives, lime zest, lime juice, salt and pepper to a medium bowl. Mix thoroughly until evenly combined.
- Divide the cream cheese mixture between the jalapeño halves, pressing to fill all the way to the top edge.
- Wrap a piece of bacon around each stuffed jalapeño so the ends of the bacon lie underneath. Place the wrapped jalapeños, stuffed-side up, on the prepared baking sheet. Bake until the bacon is crispy and the cheese mixture is just beginning to bubble out from the top and bottom of the jalapeños, 16 to 18 minutes. Remove from the oven and let cool 10 minutes before serving.
BACON-WRAPPED JALAPENO POPPERS
Better than the typical poppers.
Provided by videogator
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet.
- Bake in the preheated oven until bacon is crispy, about 15 minutes.
Nutrition Facts : Calories 213 calories, Carbohydrate 2.5 g, Cholesterol 51.3 mg, Fat 17.7 g, Fiber 0.7 g, Protein 11 g, SaturatedFat 8.8 g, Sodium 539.5 mg, Sugar 1 g
JALAPENO WRAPPED SHRIMP
Steps:
- Cut jalapeno in half and remove seeds. Roughly chop shrimp. Fill the cavity loosely with cream cheese. Add in cooked, chopped shrimp. Wrap peppers with prosciutto. Insert a toothpick to hold together. Grill until done, about 5 minutes.
STUFFED JALAPEñOS WITH BACON AND CHEESE
Discover our Stuffed Jalapeños with Bacon and Cheese. With the perfect amount of heat and delicious cheesy flavor, these stuffed jalapeños with bacon will wow the crowds!
Provided by My Food and Family
Categories Football Party Center
Time 30m
Yield 9 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Combine all ingredients except peppers; spoon into peppers.
- Place, filled sides up, on baking sheet.
- Bake 10 min. or until cheese is melted.
Nutrition Facts : Calories 120, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 220 mg, Carbohydrate 3 g, Fiber 1 g, Sugar 2 g, Protein 5 g
BACON WRAPPED SHRIMP AND CHEESE STUFFED JALAPENO POPPERS RECIPE
Provided by kdet
Number Of Ingredients 5
Steps:
- Prepare your grill for medium heat. Sorry non-grill folks, you can try making these in the oven but they just don't turn out as nicely. Wearing gloves, slice the jalapenos lengthwise without breaking all the way through. Make small cuts at the stem and tip so that you can open up the jalapeno without breaking it up too much. Use a small paring knife or spoon to scrape out all of the inside seeds and membranes. Clean them out really well unless you like a super hot popper. Insert a stick of cheese into the pepper. Next wedge as much of the shrimp into the jalapeno as possible with the tail end sticking out. Depending on the size of your shrimp and the size of your jalapenos this might be easy or hard. If there is not enough room just get as much of the shrimp in as you can. The bacon wrapping will hold them together. Wrap the shrimp and jalapeno tightly with a strip of bacon, stretching and overlapping slightly as you go. Secure the bacon with a toothpick. Repeat. Grill poppers until bacon is crisp and browned all over, turning as needed. The bacon fat will melt off and some cheese may melt out so watch for flare-ups.
AIR FRYER BACON-WRAPPED JALAPEñO POPPERS RECIPE BY TASTY
Your next party will pop off with these quick and easy bacon-wrapped jalapeño poppers. Loaded with a cheesy cream cheese filling, they're the perfect crowd-pleasing appetizer.
Provided by Betsy Carter
Categories Appetizers
Time 30m
Yield 14 poppers
Number Of Ingredients 6
Steps:
- Preheat the air fryer to 325°F (160°C).
- Wearing latex gloves, slice the jalapeños in half lengthwise. Carefully scoop out the seeds and membrane.
- In a medium bowl, mix together the cream cheese, cheddar cheese, salt, and pepper with a rubber spatula. Transfer the cheese mixture to a piping bag fitted with a medium round tip or a resealable plastic bag with a corner snipped off.
- Pipe the cream cheese filling into each jalapeño half.
- Wrap each jalapeno in 1 strip of bacon.
- Working in batches, place half of the poppers in the air fryer and fry for 8-10 minutes, until the bacon is crispy. Repeat with the remaining poppers.
- Enjoy!
Nutrition Facts : Calories 256 calories, Carbohydrate 1 gram, Fat 20 grams, Fiber 0 grams, Protein 15 grams, Sugar 0 grams
PAULA DEEN'S BACON WRAPPED STUFFED JALAPENOS
A Paula Deen recipe posted for safekeeping. Peppers can be stuffed up to one day ahead. Store, covered, in the refrigerator. Bake just before serving. After Chef Jean's review I have made and revised this.
Provided by WiGal
Categories < 60 Mins
Time 35m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- She says line a rimmed baking sheet with parchment paper. But I would set them on a baking rack in the rimmed baking sheet to get them out of the grease although they are harder to get out that way.
- Cut a lengthwise slit down center of each pepper.
- Cut a crosswise slit at top of each pepper to form a T.
- Carefully remove seeds from inside of peppers, leaving peppers intact.
- In a large bowl, combine black beans, corn, both cheeses, chili powder, and cumin.
- Spoon about 1 1/2 tablespoons bean mixture evenly into each jalapeno.
- Fold bacon half slice around each jalapeno.
- Secure with wooden picks, if needed.
- Bake for 15 minutes or until bacon is cooked through.
- Serve immediately.
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