Jalapeño Poppers Recipes

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:

• 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.

Steps:

• Combine the above ingredients and set aside. Cut Jalapeno peppers lengthwise and remove the seeds.
• Fill peppers with mixture and bake at 300 degree (f):.
• 20 minutes for spicy.
• 30 minutes for medium spicy.
• 40 minutes for mild.
• Note: I like to cut and seed the peppers and soak them in cold water in the refrigerator overnight to take out some of the hot.
• Spray pan with Pam.

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:

• Preheat oven to 350.
• Split jalepeno pepper down the side, but keep the stem in tact (wear gloves).
• With your thumb or a teaspoon, scrape out the seeds and membrane leaving a pocket in which to stuff. Blend cream cheese, cheddar cheese, green onion, and garlic powder. Stuff each pepper with the cheese mixture and place on a sprayed baking sheet and top with a sprinkle of paprika.
• Bake for about 25 minutes or until the peppers are softened and cheese is melted. Let sit a few minutes for the cheese to set up before eating.

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.

Steps:

• Remember to wear some disposable gloves when working with jalapeno peppers-- and don't touch your face!
• If you don't have any plastic gloves, I have slipped my hands into baggies to protect them from the oils that can really burn and sting for hours.
• In a medium bowl, mix the cream cheese, and pepper jack cheese.
• In a pot of barely simmering water, blanch the pepper halves for 2 minutes, drain and dry thoroughly.
• Spoon 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.

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.

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.

Steps:

• preheat over to 350.
• cut tops off the peppers and clean all seeds out.
• mix cream cheese and chedder cheese.
• stuff the peppers with the mixed cheeses.
• place foil over cookie sheet then place prepared peppers on foil do not wrap.
• when oven is ready, bake at 350 for 7 min or when cheese starts to melt.
• leave in longer for a more mild flavor.

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:

• 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.

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.