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.
JALAPENO PEPPER POPPERS
Steps:
- Preheat a grill to medium heat.
- Cut about 1/2-inch off the top each jalapeno pepper. Take the top pieces that you just cut off, cut the sides off and reserve, discarding the middle stem pieces. These will be used to plug the open end of each pepper to help keep the cheese from melting out. Using a straight peeler, scrape out the seeds and ribs from the inside of each of the peppers.
- Slice each cheese stick into pieces that are just slightly shorter than the jalapenos. Stuff a pepper with a piece of cheese. Take the reserved side pieces and place them into the open end of the pepper, covering the cheese and plugging the hole. Take a piece of bacon and wrap the pepper from the bottom end to the top end, making sure to secure the "plug" at the top end. Take a second piece of bacon and lay it down on a clean work surface. Roll up the pepper so that it is almost completely covered in bacon and secure with a toothpick. Repeat with the remaining peppers, cheese, bacon and toothpicks. Sprinkle each with chili powder.
- Place on the grill, cover and cook over indirect heat until the bacon is crispy, 15 to 20 minutes, making sure to turn every 3 to 4 minutes.
- While the poppers are grilling, combine the sour cream, cream cheese and honey in a small bowl. Mix until well blended and serve with the poppers.
- Cook's Note: The poppers can also be made in the oven. Place the poppers onto a baking sheet fitted with a rack that has been sprayed with nonstick cooking spray. Bake in a 400 F degree oven until the bacon is brown and crispy, 15 minutes.
JALAPENO PEPPER POPPERS
Make and share this Jalapeno Pepper Poppers recipe from Food.com.
Provided by Nancy Van Ess
Categories Vegetable
Time 30m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- In a mixing bowl, combine cheeses, bacon and seasonings.; mix well.
- Spoon about 2 Tbs. into each pepper half.
- Roll in bread crumbs.
- Place in a greased 15x10x1" baking pan.
- Bake, uncovered, 300 degrees for 20 minute for spicy flavor, 30 minute for med. and 40 minute for mild.
- Serve with sour cream or dressing.
- NOTES : When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. avoid touching your face. I omit the bacon in this recipe.
Nutrition Facts : Calories 111.4, Fat 9.2, SaturatedFat 4.9, Cholesterol 23.7, Sodium 172.5, Carbohydrate 3.2, Fiber 0.6, Sugar 0.9, Protein 4.3
JALAPENO PEPPER POPPERS
Make and share this Jalapeno Pepper Poppers recipe from Food.com.
Provided by Toby Jermain
Categories Cheese
Time 1h10m
Yield 24 popper halves, about
Number Of Ingredients 12
Steps:
- If you are NOT A HEAT-FREAK, you can tone down the jalapenos by soaking them in milk for about 15 minutes before stuffing, but this makes them real, real mild.
- If you don't mind a little warmth, just follow the rest of the recipe without soaking.
- If you do soak them, rinse and blot the peppers dry before stuffing them.
- WARNING: Wear rubber gloves when slicing and cleaning jalapeno peppers.
- You can get real bad chemical burns if you don't!
- Do not touch your eyes or suck your thumb after preparing peppers until after you have washed your hands real well, even if you do wear rubber gloves.
- In a mixing bowl, combine the cheeses, bacon, and seasonings, and mix well.
- Stuff jalapeno halves generously with cheese mixture.
- Roll tops in breadcrumbs, refrigerate for 10 minutes, and coat again with the breadcrumbs.
- Place on a greased baking sheet, and bake, uncovered, in a preheated 300degF oven for 20 minutes for a spicy flavor, 30 minutes for medium flavor, or 40 minutes for mild.
- Serve with dipping sauces of choice or just plain.
Nutrition Facts : Calories 110.4, Fat 9.1, SaturatedFat 4.9, Cholesterol 23.4, Sodium 195.1, Carbohydrate 3.2, Fiber 0.7, Sugar 0.9, Protein 4.3
BAKED JALAPENO POPPERS
Steps:
- Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside.
- In a bowl, cream together the cream cheese, Monterey Jack cheese, cumin, and cayenne.
- In a small bowl, beat together the eggs, milk, and 2 teaspoons of the Essence. In a shallow dish, combine the panko crumbs and remaining 4 teaspoons of Essence. In a third dish, combine the flour and remaining 2 teaspoons of Essence. Spread 1 tablespoon of the cheese mixture into the middle of each jalapeno half. One at a time, dredge in the flour, dip into the egg mixture, then dredge in the panko crumbs, pressing to coat. If necessary, repeat the process. Place the coated peppers, cut side up, on the prepared baking sheet and bake until the filling is runny and the crust is golden, about 30 minutes.
- Remove from the oven and serve immediately with cold beer.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
JALAPENO POPPERS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h5m
Yield 10 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 275 degrees F. Set a wire rack over a baking sheet.
- If you have them, slip on some latex gloves for the pepper prep. Cut the jalapenos in half lengthwise. With a spoon, remove the seeds and white membranes (the source of the heat; leave a little if you like things HOT). Smear cream cheese into each jalapeno half and then wrap with a bacon piece (1/2 slice). Secure by sticking a toothpick through the middle. Place on the rack in the baking sheet.
- Bake for 40 to 45 minutes. (You don't want the bacon pieces to shrink so much they start to squeeze the jalapenos.) If after 45 minutes the bacon doesn't look brown enough, just keep cooking until the bacon is sizzling.
- Serve immediately, or they're also great at room temperature.
JALAPENO POPPERS
Provided by Food Network
Categories appetizer
Time 12h20m
Yield 12 jalapeno poppers
Number Of Ingredients 7
Steps:
- Preheat the grill over medium-high heat. Put the whole water chestnuts in a plastic bowl or container of some type and cover with the soy sauce. Pour enough brown sugar into the bowl to cover the chestnuts. It will dissolve as you add it so it may take a fair amount of brown sugar. Let them marinate overnight in the refrigerator. In the morning, stir the mixture and let sit until you need them.
- Cut the stems off the peppers. The larger the jalapeno the better. Core the jalapenos. You can find a tool called a chili twister at most BBQ/fireplace stores. Warm the package of cream cheese in the microwave and squeeze it into a quart freezer bag. Cut a little bit of the corner off the bag and use it as a pastry bag. Fill the bottom part of the pepper only. Now stuff 1 or 2 chestnuts into the pepper. You may need to cut the chestnuts in half. Leave a little space at the top of the pepper. Take the bacon (thin sliced works best) and cut the strips in half. Wrap each pepper with the half slices of bacon. Use toothpicks to keep bacon in place. Using the rest of the cream cheese, fill the remaining space at the top of the peppers. Sprinkle a little bit of all-purpose bbq rub on the top for some color. They are ready to cook.
- Place the poppers on the grill and cook until the bacon is done. Watch them closely! If the bacon grease pools it will catch fire. Open grates work well (but the bacon drippings will still catch fire), but an offset fire works best. Also at most BBQ/fireplace stores you can find holders that will hold 1, 2, or 3 dozen jalapenos.
ROASTED JALAPENO POPPERS
Provided by Rachael Ray : Food Network
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F.
- Cut 1/3 of each pepper off lengthwise and scoop out the seeds. Place on a baking sheet. If peppers do not sit flat on the baking sheet, slice a thin piece off the bottom of the pepper so it will not roll around.
- Mash the feta, cream cheese, shredded cheese, cilantro, and onion together and stuff the peppers with the mixture. Roast for 15 to 18 minutes, or until the peppers are tender and the cheese is brown at the edges and bubbly.
CHARRED JALAPENO POPPERS
Roast jalapeno peppers stuffed with cream cheese and wrapped in bacon. These are a little time consuming, but the results are delicious. Prep time includes time to grill the peppers. You can let your imagination go wild and adjust the recipe by adding anything you think sounds good. Cream cheese measurement is an estimate because of the difference in pepper sizes. Thanks to Chuck who makes these and takes them to all the neighborhood cookouts and potlucks. He often goes home with requests for more.
Provided by Snowpeas
Categories Potluck
Time 1h10m
Yield 20 jalapeno halves, 20 serving(s)
Number Of Ingredients 4
Steps:
- Halve and seed the jalapenos.
- Roast on a hot grill just until skins start to turn dark.
- Slice the bacon strips in half.
- Fill the jalapeno halves with cream cheese.
- Wrap halves with bacon and secure with a toothpick.
- Bake in a 350 degree oven about 30 minutes or until bacon is done to your liking.
- Serve warm.
BAKED JALAPENO POPPERS
My husband loves these so much that each fall we pick a bushel of jalapeno peppers, fill them and freeze them. In fact we had to buy a second freezer just to accommodate these peppers. This recipe is courtesy of Emeril Lagasse. If you like these hot, leave in some seeds or membranes. The original recipe calls for 1/2 teaspoon cumin but I do not like it so I leave it out.
Provided by Cilantro in Canada
Categories < 60 Mins
Time 1h
Yield 24 poppers, 6 serving(s)
Number Of Ingredients 10
Steps:
- Using your food processor, combine cream cheese, cheese, cumin (if using) and cayenne until well mixed.
- In a separate bowl combine eggs, milk and 2 teaspoons of the Essence (or to taste).
- In another dish, mix together the breadcrumbs and 4 teaspoons of the Essence (or to taste).
- Using gloves, fill each pepper with about a tablespoon of filling depending on the size of the pepper. I find filling all the peppers first before moving on to the next step works best for me.
- Dip each filled pepper into the flour, then into the egg mixture and finally into the breadcrumbs.
- At this point the peppers can be frozen on cookie sheets. Just pop into the oven frozen when you need them.
- Cook at 350°F for 30 minutes on a greased pan. Easy release foil or parchment paper works well too.
- To cut down on the heat when eating, serve with sour cream.
Nutrition Facts : Calories 273.4, Fat 18.2, SaturatedFat 9.9, Cholesterol 116.1, Sodium 328.6, Carbohydrate 15.4, Fiber 1.3, Sugar 2.8, Protein 12.1
JALAPENO POPPERS
The ultimate Super Bowl finger food! Fiery jalapenos are stuffed with cream cheese and fried until crisp and irresistible. Serve with a cooling dip, such as sour cream or our homemade blue cheese dressing.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Number Of Ingredients 7
Steps:
- Pour 2 inches oil into a large, heavy pot. Heat over medium-high until a deep-fry thermometer reads 400 degrees.
- Meanwhile, cut a 1-inch slit lengthwise down one side of each jalapeno to create a pocket. Leaving stem intact, scrape out seeds, if desired, for less heat. Spoon cream cheese into cavities of jalapenos.
- Whisk together flour, beer, 1 teaspoon salt, and 1/2 teaspoon pepper in a medium bowl. Working in batches, dip jalapenos into batter, allowing excess to drip off. Carefully add to hot oil and cook, turning occasionally, until golden brown and crisp, 3 to 4 minutes. (Be sure to keep oil temperature between 375 degrees and 400 degrees.) Transfer to a rimmed baking sheet lined with a wire rack. Serve with blue cheese dressing or sour cream.
BAKED JALAPENO POPPERS
Jalapenos are stuffed with Cheddar cheese and cream cheese, with bread crumbs for a crunch. Baked to keep them healthier than the fried ones!
Provided by cheryl
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
- Fill each jalapeno pepper half with cream cheese, Cheddar cheese, and bread crumbs, respectively, and arrange peppers on the prepared baking sheet.
- Bake in the preheated oven until jalapenos are tender and cheese melts, about 20 minutes.
Nutrition Facts : Calories 136.9 calories, Carbohydrate 7.7 g, Cholesterol 30.5 mg, Fat 10.2 g, Fiber 1.1 g, Protein 5.9 g, SaturatedFat 6.2 g, Sodium 163.4 mg, Sugar 1.5 g
JALAPENO POPPERS!
These taste better than any "Popper" I've tried in restaraunts. The cilantro/garlic cheese filling helps even out the heat from the pepper. Impress your friends!
Provided by Robin R
Categories < 60 Mins
Time 35m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the broiler.
- Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
- Arrange jalapeno chile peppers on a medium baking sheet. Place in the broiler approximately 5 minutes, turning once, until lightly browned.
- Remove from heat and place in a small airtight container.
- In a medium bowl, whip together cream cheese, cilantro, garlic, salt and pepper. Place eggs in a small bowl. Place Italian-style seasoned bread crumbs in a small bowl.
- Remove jalapenos from container. Remove skins and stems. Cut off tops and remove seeds. Stuff each with equal amounts of the cream cheese mixture. Roll in the eggs, then coat with bread crumbs.
- In batches, deep fry stuffed, coated jalapenos in the prepared oil 5 minutes, or until golden brown. Drain on paper towels.
Nutrition Facts : Calories 1850.6, Fat 195.1, SaturatedFat 34.1, Cholesterol 178.2, Sodium 602.2, Carbohydrate 20.1, Fiber 2, Sugar 2.7, Protein 11.2
CAJUN JALAPENO POPPERS
This recipe came from taste testing poppers all over. I combined what I liked and discarded the rest. You can use fresh peppers or prepackaged peppers (not recommended,to soft). If I use fresh, I sometimes like to slice them in half, leaving the stem, de-vein and seed them and saute' them in my favorite beer to soften them up just a little (2-4 minutes). Another tip is to always use protective cooking gloves when dealing with peppers.
Provided by Lande Hoffman
Categories Cheese
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Halve the jalapenos leaving the stem attached, de-vein and seed them.
- Setting the halved jalapenos and bread crumbs aside, mix all of the other ingredients together.
- Take your mixture and completely fill the jalepeno cavities to their brim and set aside.
- Put bread crumbs on a flat plate.
- Take jalapeno halves, one at a time, and roll cheese side only in bread crumbs and place cheese/crumb side up on a baking pan Once completed if you like a thick crumb layer, you can repeat this step.
- If you do not intend to bake finished product skip the rolling part and just lightly sprinkle the top of the jalepenos with the bread crumbs.
- Bake at 350 for 15 minutes or until mixture starts to bubble.
- I like to refrigerate at least 1 hour prior to baking Sometimes I prepare the day before, cover and refrigerate.
- Serve warm, room temperature or chilled with any or all of the recommended sauces.
JALAPENO POPPERS
Pack extra flavour into these irresistible chillies with plenty of cream cheese and mozzarella. Ideal party food
Provided by Good Food team
Categories Side dish, Snack, Treat
Time 30m
Number Of Ingredients 8
Steps:
- Take one whole chilli and using a small sharp knife make an incision along the length without cutting all the way through. Open up the cavity and using the end of a teaspoon scrape out and discard the seeds and the membrane. It's very good idea to wear gloves when you're preparing chillies in this way, and make sure you wash your hands thoroughly afterwards. Repeat with all the other chillies.
- Mix the cream cheese with the mozzarella, season with salt and pepper then use it to fill the chillies. Push them gently to close them up and wipe off any excess.
- Put the flour, egg and breadcrumbs in separate shallow bowls or dishes and roll the stuffed chillies first in the flour then egg then breadcrumbs then repeat so they get a good double coating.
- Heat the oil in a large saucepan until it reaches 160C. Carefully lower the chillies into the oil using a slotted spoon and deep fry in batches for around 2-3 mins or until deep golden brown. Transfer to a plate lined with kitchen paper to soak up the excess oil.
- Once the chillies are fried season them with pepper and salt and spread out on a plate or board so everyone can help themselves. Great with beer and a movie.
Nutrition Facts : Calories 350 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium
JALAPENO POPPERS I
Sharp Cheddar cheese is the rich, delicious filling for these spicy favorites! They are baked rather than deep fried. You'll want to pop them down one after another!
Provided by PAULA P
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 1h
Yield 15
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
- In a medium bowl, mix together cream cheese, sharp Cheddar cheese and mayonnaise. Stuff jalapeno halves with the mixture.
- Whisk together eggs and milk in a small bowl. Place crushed corn flake cereal in a separate small bowl.
- Dip each stuffed jalapeno half into the egg and milk mixture, then roll in corn flake cereal to coat.
- Arrange in a single layer on the prepared baking sheet. Bake in the preheated oven 30 minutes, or until filling is bubbly and lightly browned.
Nutrition Facts : Calories 186.6 calories, Carbohydrate 9.8 g, Cholesterol 58.3 mg, Fat 13.8 g, Fiber 0.4 g, Protein 6.5 g, SaturatedFat 7.1 g, Sodium 235.4 mg, Sugar 1.5 g
BEST EVER JALAPENO POPPERS
This is a recipe I made by taking the best of three or four popper recipes and combining them to make something that tastes wonderful. A frequent request at my house, and at others. I usually make 100 and put them in the fridge. They don't last long. Adjust the amount of bacon bits and type of shredded cheese to taste. Increase the recipe as necessary! Lots of tests helps to best figure out the way you like it. Be sure to wear rubber gloves while seeding the jalapenos -- they will burn.
Provided by HLSANDS
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 1h
Yield 32
Number Of Ingredients 8
Steps:
- In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
- Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
- Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
- In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.
Nutrition Facts : Calories 149.2 calories, Carbohydrate 6.8 g, Cholesterol 19.8 mg, Fat 12 g, Fiber 0.5 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 109.8 mg, Sugar 1 g
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.
JALAPENO POPPERS
An excellent party appetizer. Just make sure you have plenty of tequila on hand to put out the fire (or add to it!)
Provided by Witch Doctor
Categories Peppers
Time 1h10m
Yield 24 poppers
Number Of Ingredients 12
Steps:
- Roast chilis under a broiler or on a grill until outside begins to turn black and bubbly. Place chilis in a Zip-Loc bag or a container covered with plastic wrap and let cool.
- Grate cheese and chop cilantro, mix together and hold for later.
- In three separate bowls, place flour, beaten eggs and bread crumbs. (This is referred to as standard breading procedure: first flour, then egg, and then into the bread crumbs.)
- Peel skin from chiles by wiping with a dry towel or by lightly running a paring knife over the surface of the chile.
- Carefully cut a slit lengthwise in each chile and then carefully cut out the seeds.
- Take the chiles one by one and stuff them full with the cheese and cilantro mixture. Place them each into the flour, then egg, and finally, into the bread crumbs. Now you have jalapeno poppers which you can hold in the refrigerator or freezer until you are ready to serve them.
- To Serve:
- Heat a large pot with vegetable oil over low-to-medium heat for frying. (The optimal temperature is 325 degrees.) Fry the jalapeno poppers for 3-5 minutes until crispy on the outside and soft in the center. Serve hot with the aioli for dipping.
- To make the aioli, simply mix all ingredients and let stand until you are ready to use.
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