JALAPENO POPPERS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h45m
Yield 40 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 until the bacon is sizzling and done, 1 hour 15 minutes. Serve immediately, or they're also great at room temperature.
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 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
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 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
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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