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
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 CHEESECAKE (SAVORY)
This delightful appetizer can also be made using mango chutney instead of the jalapeno jelly. Any pepper jelly will work with this recipe. Serve with water crackers.
Provided by dawnie2u
Categories High In...
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Mix first four ingredients together with half of the jelly in a food processor or with an electric beater.
- Pour mixture into greased 6- inch springform pan.
- Bake at 350 degrees for 35 minutes.
- Cool completely and remove from pan.
- Heat remaining jelly and pour over top of cheesecake.
Nutrition Facts : Calories 506.4, Fat 32.4, SaturatedFat 18.8, Cholesterol 146.3, Sodium 437.6, Carbohydrate 42.5, Fiber 0.6, Sugar 30.8, Protein 14
JALAPEñO STARS
Stars make a nice appetizer to serve with cocktails. Best at room temperature. (Originally from Canadian Living)
Provided by Derf2440
Categories Lunch/Snacks
Time 30m
Yield 45 star apetizers
Number Of Ingredients 5
Steps:
- In a food processor or bowl, combine flour and cheese.
- Add butter, jalapeño and red peppers.
- pulse or cut in with pastry blender until ball forms.
- Between sheets of waxed paper, roll out dough to 1/4 inch thickness.
- Using star shaped cookie cutters of various sizes, cut out about 45 stars.
- Transfer to ungreased baking sheets.
- Bake in centre of 350°F oven for 15 to 20 minutes or until golden brown.
- Transfer to racks and let cool slightly.
- Serve warm or at room temperature.
- Can be refrigerated in air tight containers for up to 5 days or frozen for up to 3 weeks, Reheat for 5 to 10 minutes to serve.
Nutrition Facts : Calories 87.1, Fat 5.8, SaturatedFat 3.7, Cholesterol 16.1, Sodium 60.4, Carbohydrate 6.5, Fiber 0.3, Sugar 0.1, Protein 2.2
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