JALAPENO PEPPER JUICY LUCY
When it's too cold to fire up the grill but you still need to feed a crowd, these burgers are a lifesaver. The flavor is amped up with both chipotle butter and pepper jack, and the cream popper inside is a welcome surprise.
Provided by Food Network Kitchen
Time 45m
Yield 12 burgers
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Put a wire rack on a rimmed baking sheet.
- Combine the butter, chipotle and adobo in a small saucepan over medium heat. Cook until the butter is melted and bubbly, about 4 minutes. Set aside.
- Combine the beef, bacon, 2 teaspoons salt and 1 teaspoon pepper in a large bowl and mix together until well combined. Divide the meat into 12 balls (3 ounces each). Press a jalapeno popper into the center of one ball of meat and bring the meat up and around to completely encase the popper. Pat the meat into the flattest patty you can make while still keeping the popper completely covered. Put on the rack on the baking sheet and repeat with the remaining meat and poppers.
- Bake until the burgers are caramelized around the edges, about 15 minutes. Meanwhile brush the cut sides of the burger buns with the chipotle butter and place cut-side up on a second baking sheet. Remove the burgers from the oven and top each with a cheese slice and 2 pickled jalapeno slices. Return to the oven along with the buns and bake until the buns are hot and the cheese is melted, about 5 minutes.
- Serve the burgers on the buns topped with onion, tomato and lettuce.
JALAPENO POPPER BURGERS
What do you get when you combine a jalapeno popper and a classic burger? This fantastic recipe! It takes the essential components of a popper and encases them in a juicy patty for a burst of flavor in every bite. -Jo Davison, Naples, Florida
Provided by Taste of Home
Time 45m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Brush jalapenos with oil. Grill, covered, over medium heat for 3-5 minutes or until tender, turning occasionally. When cool enough to handle, finely chop. In a small bowl, combine the bacon, cream cheese and jalapeno until blended., In a large bowl, combine the garlic, salt, lemon pepper, pepper and paprika. Crumble beef over mixture and mix well. Shape into 8 thin patties. Spoon bacon mixture onto center of 4 patties; top with remaining patties and press edges firmly to seal., Grill burgers, covered, over medium heat or broil 4 in. from heat for 6-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top with pepper jack cheese. Cover and cook 1-2 minutes longer or until cheese is melted., Grill buns, cut side down, over medium heat for 30-60 seconds or until toasted. Serve burgers on buns with lettuce, tomato and guacamole.
Nutrition Facts : Calories 879 calories, Fat 58g fat (23g saturated fat), Cholesterol 204mg cholesterol, Sodium 1715mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 5g fiber), Protein 59g protein.
JALAPENO POPPERS
The flavor of the peppers come through, but the cheese and bacon put some of the fire out. I believe the "tenderfoot" would even like these. I have even frozen these with good success.
Provided by Miss Annie
Categories Southwestern U.S.
Time 40m
Yield 20 Pieces
Number Of Ingredients 3
Steps:
- Cut jalapenos in half and remove seeds and veins.
- (Use gloves to work with peppers).
- Fill jalpenos with cream cheese and wrap a slice of bacon around each one.
- Secure with a toothpick.
- Bake at 425 degrees until bacon appears to be done, about 15-20 minutes.
GRILLED JALAPENO POPPERS
Best poppers you'll have off your grill! Any left over cheese mixture makes a good spread for crackers while you're waiting.
Provided by Philip Dally
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 1h
Yield 16
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Mix together the cream cheese, Parmesan cheese, garlic powder, and Cheddar cheese in a bowl until the mixture is thoroughly blended.
- Lay a jalapeno pepper onto a work surface, and cut a lengthwise sliver from the side of the pepper, exposing the seeds and white membrane. With the handle of a teaspoon, scrape out the seeds and membrane, leaving the hollow pepper. Repeat for the rest of the peppers. Chop up the pepper slices, and mix into the cheese stuffing. Stuff each pepper with cheese mixture, and wrap each stuffed pepper in a half bacon slice. Secure with toothpicks.
- Grill the poppers on a less-hot part of the grill until the peppers are hot and juicy and the bacon is browned, 30 to 40 minutes.
Nutrition Facts : Calories 164 calories, Carbohydrate 1.6 g, Cholesterol 36.8 mg, Fat 15 g, Fiber 0.4 g, Protein 5.8 g, SaturatedFat 7.6 g, Sodium 234.1 mg, Sugar 0.6 g
BBQ JALAPENO SHRIMP POPPERS
My brother made these and brought them over for a bbq that we had. They were awesome. He is my younger brother but quite the cook.
Provided by BakingGuru
Categories Very Low Carbs
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Slice the jalapenos length-wise and remove seeds.
- Fill them with the cream cheese and shrimp.
- Put the jalapenos back together and wrap with bacon.
- Hold together with a toothpick.
- BBQ until the bacon is fully cooked.
Nutrition Facts : Calories 356.7, Fat 33.9, SaturatedFat 15.1, Cholesterol 89.6, Sodium 509.5, Carbohydrate 3, Fiber 0.8, Sugar 1, Protein 10.3
BBQ JALAPENO POPPERS
Make and share this BBQ Jalapeno Poppers recipe from Food.com.
Provided by F-16 momma
Categories Lunch/Snacks
Time 1h15m
Yield 18 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 275°F.
- Cut jalapenos in half lengthwise and scrape out seeds.
- In a bowl, combine cheeses and onion and mix well.
- Stuff each hollowed jalapeno half with cheese mixture.
- Wrap bacon slices around each half, cover as much of the surface as possible.
- Brush bacon surface with bbq sauce.
- Secure with toothpicks and pop into oven for 1 hr (or until bacon sizzles).
Nutrition Facts : Calories 168.4, Fat 15.8, SaturatedFat 6.8, Cholesterol 32.6, Sodium 283.6, Carbohydrate 2, Fiber 0.5, Sugar 0.7, Protein 4.7
JALAPEñO POPPERS WITH SMOKED GOUDA
The moderate heat of jalapeños is a perfect counterbalance to this rich filling, a combination of cream cheese and smoked Gouda. The results are nothing like the breaded, deep-fried apps you get in sports bars.
Provided by Mark Bittman
Categories Jalapeño Pepper Hot Pepper Grill Grill/Barbecue Vegetarian snack Appetizer Cheese Gouda Cream Cheese
Yield 4-6 servings
Number Of Ingredients 5
Steps:
- Start the coals or heat a gas grill for medium direct cooking. Make sure the grates are clean.
- Cut the jalapeños in half lengthwise but leave the halves connected at the stem. With your finger or a pointed spoon (like a grapefruit spoon), remove the seeds and white ribs from the halves. (Wear rubber gloves, or be careful not to touch your skin after handling the chiles.)
- Put the cream cheese and Gouda in a medium bowl with a little salt; mash until combined. Fill the jalapeño halves evenly with a small spoon and press the halves back together to close. (You can fill and refrigerate the jalapeños up to a day ahead.)
- Put the jalapeños on the grill directly over the fire. Close the lid and cook, carefully turning once, until the peppers have softened and browned (it's okay if they char in spots) and the cheese has melted, 5 to 10 minutes. Transfer to a platter, sprinkle with cilantro, and serve.
- Variations:
- Honey-Orange Jalapeño Poppers: In Step 3, fill the jalapeños with a mixture of 1 1/2 cups crumbled fresh goat cheese (6 ounces), 2 tablespoons honey, 1 tablespoon grated orange zest, and salt to taste.
- Jalapeño Poppers with Pimento Cheese and Pepper Jelly: In Step 3, fill the jalapeños with with a mixture of 1 cup grated extra-sharp cheddar cheese (4 ounces), 1/4 cup each chopped drained pimentos and mayonnaise, and a dash of Worcestershire sauce. Serve topped with a dab of pepper jelly.
- Pesto Jalapeño Poppers with Mozzarella: In Step 3, fill the jalapeños with a mixture of 1 1/2 cups shredded mozzarella (6ounces) and 1/4 cup basil pesto. Serve the poppers topped with fresh basil leaves if you like.
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