Jalapeno Poppers From Idahoan Recipes

Steps:

• Prepare mashed potatoes following package directions, set aside to cool.
• Split jalapenos lengthwise and remove the seeds and membrane.
• Stuff with 2 tablespoons of the mashed potatoes and wrap with a bacon slice.
• Broil until bacon is slightly crisp

Steps:

• Preheat the oven to 400 degrees F and set a wire rack on a rimmed baking sheet. Cut the cheddar into 24 small sticks that will fit inside the jalapenos. Stuff 1 cheese stick into each jalapeno half.
• Wrap the bacon tightly around the jalapenos, slightly overlapping. Arrange 1 inch apart on the rack, cheese-side up. Bake until the bacon is crisp, about 25 minutes.
• You can make these poppers up to 2 hours ahead and keep at room temperature. Reheat at 350 degrees F until hot, about 20 minutes.

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 until the bacon is sizzling and done, 1 hour 15 minutes. Serve immediately, or they're also great at room temperature.

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!

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.

Steps:

• Combine cheddar,cream cheese& salsa.
• Blend in 1/4 cup bread crumbs (less 3 tbsp crumbs).
• Spoon evenly into the pepper halves.
• Toss together the remaining bread crumbs, parsley& butter.
• Spoon over the peppers.
• Bake on cookie sheet in 375f oven for 20 minutes or until the top is golden and crisp.

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.

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.

Steps:

• Cut a lengthwise slit from stem to bottom of each chile. Make a crosswise incision at stem end, forming a T.
• Pry open enough to hold back long cuts (to expose ribs and seeds), then devein and seed using tip of a paring knife and kitchen shears.
• Stir together cheeses, hot sauce, 1/4 teaspoon pepper, and 3/4 teaspoon salt.
• Fill chiles with cheese mixture, pressing seams closed after filling, so that cheese is compacted and chile retains its shape.
• Lightly beat eggs in a small shallow bowl. Stir together bread crumbs, oregano, and 1/4 teaspoon each of salt and pepper in another shallow bowl.
• Dip chiles in egg, letting excess drip off, then coat with bread crumbs, transferring to a work surface. Repeat coating with egg and crumbs to form a second layer.
• Heat 2 inches oil to 325°F in a medium saucepan. Fry chiles in 3 batches, stirring occasionally, until golden brown all over, 5 to 6 minutes per batch. Transfer to several layers of paper towels to drain. Return oil to 325°F between batches.