JALAPEñO POPPERS RECIPE BY TASTY
Here's what you need: jalapeñoes, bacon, cream cheese
Provided by Alvin Zhou
Categories Appetizers
Time 30m
Yield 8 poppers
Number Of Ingredients 3
Steps:
- Preheat oven to 400°F (200˚C).
- Slice the jalapeños in half, then remove the seeds by scraping out the insides.
- Spread the cream cheese evenly among the jalapeño shells.
- Wrap each jalapeño in bacon.
- Place the bacon-wrapped jalapeños on a baking sheet lined with parchment paper. Bake for 20 minutes, until bacon is browned and peppers are tender.
- Enjoy!
Nutrition Facts : Calories 106 calories, Carbohydrate 1 gram, Fat 10 grams, Fiber 0 grams, Protein 2 grams, Sugar 1 gram
JALAPENO POPPER TACOS
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the filling and cream cheese topping: In a large skillet over medium heat, add the bacon and cook until crisp, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate.
- Raise the heat to medium high and add the jalapenos and onions. Cook, stirring for a minute or two, then add the chicken in an even layer. Sprinkle over the taco seasoning, add a pinch of salt and cook, without stirring, for 2 minutes. Stir, then continue to cook until the chicken is cooked through, an additional 2 to 3 minutes. Squeeze over the lime juice and remove from the heat.
- Add the cream cheese and sour cream to a bowl and mix until well combined. Stir in the lime zest and season with the hot sauce.
- For the tacos: Serve the chicken mixture, bacon and cream cheese topping alongside each other with the crispy taco shells, shredded Cheddar and minced jalapenos, then have everyone make their own tacos.
JALAPEñO POPPERS
There are many delicious versions of jalapeño poppers: Some are breaded and deep-fried, others use two kinds of cheese, and another, called armadillo eggs, calls for enrobing the cheese-stuffed peppers with ground meat and bacon. These easy-baked poppers are filled with tangy cream cheese - brightened with scallions, cilantro, garlic and lime zest - then wrapped with bacon for looks, salt and crunch. For a vegetarian variation, sprinkle the stuffed jalapeños with finely crumbled tortilla chips before baking to complement the crisp-tender chiles and the molten-cheese filling.
Provided by Alexa Weibel
Categories snack, finger foods, appetizer
Time 1h
Yield 24 poppers
Number Of Ingredients 8
Steps:
- Heat the oven to 400 degrees. Line a large baking sheet with aluminum foil, then top with a wire rack.
- Halve jalapeños lengthwise. (Do your best to halve them through their stems for added visual appeal.) Using the tip of a small spoon, scoop out and discard the seeds. Set the halved jalapeños aside.
- In a medium bowl, stir together the cream cheese, cilantro, scallions, garlic and lime zest, if using; season generously with salt and pepper.
- Season the inside of each halved jalapeño with salt and pepper, then fill each with about 2 teaspoons of the cream cheese mixture. (Fill until there's a slight dome on top.) Wrap each stuffed jalapeño with 1 piece of bacon, setting one tip of bacon on top of the cream cheese filling, then wrapping the bacon under and over the popper at an angle, so the bacon covers the filling on top in two layers. (The bacon will shrink as it cooks, so you want to make sure the top of the popper is well covered.) Arrange poppers evenly on the wire rack, nestling each popper between two parallel wires to keep it upright so the cream cheese doesn't spill during baking.
- Transfer to the oven, and bake until bacon is cooked through, about 25 minutes. Broil on the rack closest to the broiler until crisp, about 2 minutes. Let cool for 5 minutes, then serve warm.
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