Easy Cheese Stuffed Jalapenos Recipes

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add jalapeno peppers, cover, and steam until slightly tender, about 5 minutes.
• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Mix cream cheese with Parmesan, Cheddar, and feta cheeses, garlic, salt, black pepper, cayenne pepper, chili powder, and garlic powder in a bowl.
• Arrange jalapeno peppers on prepared baking sheet. Spoon cheese mixture into each pepper.
• Bake in the preheated oven until cheese is melted and bubbling, about 10 minutes.

Steps:

• Preheat oven to 400°. Cut jalapenos in half lengthwise; remove seeds and membranes. In a large saucepan, boil peppers in water for 5-10 minutes (the longer you boil the peppers, the milder they become). Drain and rinse in cold water; set aside., In a small bowl, beat the cream cheese, cheddar cheese and Worcestershire sauce until smooth. Spoon 2 teaspoonfuls into each jalapeno; sprinkle with bacon. Arrange on greased baking sheets. Bake until filling is warmed, 3-5 minutes.

Steps:

• In a small bowl, combine the first five ingredients; beat until blended. Spoon into pepper halves, packing tightly. , In a shallow bowl, whisk egg whites and milk. Place cornflakes in another shallow bowl. Dip peppers into egg mixture, then coat with cornflakes. Place on a baking sheet coated with cooking spray. Bake at 350° for 30 minutes or until browned.

Steps:

• Prepare the jalapeño poppers according to the package directions for the oven.
• Meanwhile, put the chorizo in a large nonstick skillet over medium-high heat. Cook, stirring occasionally and breaking up with a wooden spoon, until just cooked through, about 5 minutes. Remove the chorizo to a medium bowl with a slotted spoon and pour the rendered fat into a small heatproof liquid measuring cup. You should have about 1/4 cup chorizo oil; if not, top with enough olive oil to reach 1/4 cup. Reserve the skillet.
• Lay the bread slices on a cutting board and brush evenly with the chorizo oil on one side. Flip 6 slices over and top each with 3 tablespoons of the cheese. Divide the chorizo and jalapeño peppers evenly among the 6 slices and finish each with 3 more tablespoons of cheese. Close the sandwiches with the remaining 6 slices of bread, chorizo-oil-side up.
• Heat the skillet over medium-low heat. Put 2 sandwiches in the skillet and press down with a large lid. Cook until lightly browned, about 3 minutes. Flip and continue cooking, covered, until the cheese is melted and the second side is browned, about 3 minutes more. Repeat with the remaining sandwiches. Use a sharp knife to slice each sandwich in half and serve.

Steps:

• Mash 6 ounces softened cream cheese with chopped string cheese and 2 tablespoons finely chopped pimientos. Spoon the filling into 8 halved and seeded red jalapenos and arrange on a baking sheet. Sprinkle with crushed butter crackers. Bake at 375˚ until golden and the cheese is melted, 15 to 20 minutes.

Steps:

• Heat oven to 425°F.
• Halve the Jalapenos lengthways and remove seeds and membranes.
• Cut Bacon slices in half giving you 24 four inch strips.
• Spread Cream Cheese level into each Jalapeno half.
• Wrap each Jalapeno with a Bacon strip (secure with a toothpick if desired).
• Bake on a foil lined baking sheet in center of oven for 30 minutes (cheese side up).
• Let stand for 10 minutes before serving.
• Optionally you can BBQ on a foil covered grill.

Steps:

• Cut the jalapenos top off and get the seeds out.
• mix the cheeses and mayo in a large bowl. scoop the cheese mixture into a thicker style freezer bag. push the cheese mixture towards one corner and clip the corner. (about 1/4 of an inch of a cut or smaller.).
• Beat eggs and milk together.
• put bread crumbs in seperate bowl bowl.
• Squeeze cheese mixture into jalapenos till full and almost overflowing.(it's okay if a little comes out in some spots.).
• Coat with egg mixture and roll with bread crumbs.
• (you can also double coat with breading mixture.it taste great either way.).
• fry in oil.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stuff each jalapeno half with whipped cream cheese. Wrap a half slice of bacon around each stuffed jalapeno half.
• Arrange wrapped jalapeno halves in a single layer on a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.

Steps:

• Preheat oven to 450 degrees. In a small bowl, mix together cream cheese and cheddar. Season with salt and pepper. With a small spoon, fill each jalapeno half with about 1 tablespoon cheese mixture. Place peppers on a parchment-lined baking sheet and bake until cheese is browned and bubbling, about 10 minutes, rotating sheet halfway through.

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.

Steps:

• Cut the top off each jalapeño and core it, scraping out all the seeds, with the back side of a spoon.
• Fill the jalapeños with pepper jack cheese, either melted or cubed.
• Place the top back on the jalapeños and secure with two toothpicks inserted diagonally.
• NOTE: Be sure each toothpick goes through both the top and the bottom of the jalapeño to secure it.
• Dredge in flour, eggs, then breadcrumbs. For a thicker breading, double bread the jalapeños by repeating the egg and breadcrumb dredging.
• Heat oil to 325°F (160°C).
• Fry each jalapeño popper until golden brown (about 2-3 minutes).
• Cool and allow extra oil to drip off on a plate lined with paper towels. Remove the toothpicks.
• Season with salt and serve immediately once cooled enough to handle.
• Enjoy!