Paula Deens Bacon Wrapped Stuffed Jalapenos Recipes

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BACON-WRAPPED STUFFED JALAPENOS

Sunday is grill-out day for my husband, Cliff, and these bacon-wrapped stuffed jalapenos are one of his specialties. We usually feature them at our annual Daytona 500 party. They disappear from the appetizer tray in no time.

Provided by Taste of Home

Categories     Appetizers

Time 1h40m

Yield 2 dozen.

Number Of Ingredients 4



Bacon-Wrapped Stuffed Jalapenos image

Steps:

  • Make a lengthwise cut in each jalapeno, about 1/8 in. deep; remove seeds. Combine the sausage and cheese; stuff into jalapenos. Wrap each with a piece of bacon; secure with toothpicks., Grill, covered, over indirect medium heat for 36-40 minutes or until a thermometer reads 160°, turning once. Grill, covered, over direct heat for 1-2 minutes or until bacon is crisp.

Nutrition Facts : Calories 132 calories, Fat 10g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 365mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.

24 medium jalapeno peppers
1 pound uncooked chorizo or bulk spicy pork sausage
2 cups shredded cheddar cheese
12 bacon strips, cut in half

BACON-WRAPPED JALAPENO POPPERS

Better than the typical poppers.

Provided by videogator

Categories     Appetizers and Snacks     Vegetable     Jalapeno Popper Recipes

Time 30m

Yield 6

Number Of Ingredients 4



Bacon-Wrapped Jalapeno Poppers image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet.
  • Bake in the preheated oven until bacon is crispy, about 15 minutes.

Nutrition Facts : Calories 213 calories, Carbohydrate 2.5 g, Cholesterol 51.3 mg, Fat 17.7 g, Fiber 0.7 g, Protein 11 g, SaturatedFat 8.8 g, Sodium 539.5 mg, Sugar 1 g

½ cup cream cheese
½ cup shredded sharp Cheddar cheese
12 jalapeno peppers, halved lengthwise, seeds and membranes removed
12 slices bacon

PAULA DEEN'S BACON WRAPPED STUFFED JALAPENOS

A Paula Deen recipe posted for safekeeping. Peppers can be stuffed up to one day ahead. Store, covered, in the refrigerator. Bake just before serving. After Chef Jean's review I have made and revised this.

Provided by WiGal

Categories     < 60 Mins

Time 35m

Yield 16 serving(s)

Number Of Ingredients 8



Paula Deen's Bacon Wrapped Stuffed Jalapenos image

Steps:

  • Preheat oven to 425 degrees.
  • She says line a rimmed baking sheet with parchment paper. But I would set them on a baking rack in the rimmed baking sheet to get them out of the grease although they are harder to get out that way.
  • Cut a lengthwise slit down center of each pepper.
  • Cut a crosswise slit at top of each pepper to form a T.
  • Carefully remove seeds from inside of peppers, leaving peppers intact.
  • In a large bowl, combine black beans, corn, both cheeses, chili powder, and cumin.
  • Spoon about 1 1/2 tablespoons bean mixture evenly into each jalapeno.
  • Fold bacon half slice around each jalapeno.
  • Secure with wooden picks, if needed.
  • Bake for 15 minutes or until bacon is cooked through.
  • Serve immediately.

16 fresh jalapeno peppers
2/3 cup black beans, drained and rinsed
1/2 cup frozen corn, thawed
1/2 cup cheddar cheese, shredded
1/3 cup cream cheese, softened
1 1/4 teaspoons chili powder
1/2 teaspoon cumin
8 slices bacon, cut in half (optional)

PAULA DEEN'S CHICKEN QUESADILLA STUFFED JALAPENOS

This is from Paula Deen's magazine. Great appetizers. The jalapeños can be stuffed up to 2 days ahead, covered and refrigerated.

Provided by mary winecoff

Categories     Chicken

Time 30m

Yield 40 serving(s)

Number Of Ingredients 8



Paula Deen's Chicken Quesadilla Stuffed Jalapenos image

Steps:

  • Preheat oven to 400 degrees.
  • Lightly grease baking sheets.
  • Cut jalapeños in half lengthwise.
  • Remove and discard seeds and membranes; Set aside.
  • In a medium bowl, combine chicken and remaining ingredients.
  • Spoon mixture evenly into jalapeños.
  • Place on baking sheets.
  • Bake 20 minutes.

Nutrition Facts : Calories 30.4, Fat 1.9, SaturatedFat 1, Cholesterol 9.3, Sodium 50.1, Carbohydrate 0.7, Fiber 0.2, Sugar 0.4, Protein 2.6

20 medium fresh jalapenos
2 cups cooked chicken, chopped
1 cup monterey jack and cheddar cheese blend, shredded
1/2 cup Rotel Tomatoes, drained
1/2 cup sour cream
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon salt

EASY BACON WRAPPED STUFFED JALAPENOS

My brother taught me how to make these very easy appetizers. They are so good and everyone that eats them LOVES them! Great finger food!

Provided by HogHeaven

Categories     Very Low Carbs

Time 1h

Yield 40 Jalapenos halves, 6-8 serving(s)

Number Of Ingredients 3



Easy Bacon Wrapped Stuffed Jalapenos image

Steps:

  • Wash Jalapenos then cut off top.
  • Cut the Jalapenos length wise in half and take out seeds until hollow.
  • Take room temp cream cheese and fill the Jalapenos.
  • Cut Bacon in half.
  • Wrap bacon around Jalapenos.
  • Lay bacon wrapped Jalapenos on sprayed baking sheet.
  • Bake for 45 minutes on 375.
  • Drain on paper towel and ENJOY!
  • Note: Make sure when wrapping the bacon around that you end with bacon on bottom, if not they will unwrap.

20 jalapenos
1 (8 ounce) package cream cheese
1 lb bacon

BACON WRAPPED STUFFED HABANEROS / JALAPENOS

Im sure this recipe has been done many times before, but I started making it several years ago with some friends. Simple, though a little bit labor intensive, and, if you like hot peppers, delicious!! We like spicy, so I sometimes substitute a few habaneros to heat it up a little more. (Not for everyone!!!!!!)

Provided by bwhelms1

Categories     Peppers

Time 45m

Yield 20-24 peppers, 4-6 serving(s)

Number Of Ingredients 3



Bacon Wrapped Stuffed Habaneros / Jalapenos image

Steps:

  • Pre-Heat oven to 325.
  • Start by washing the jalapenos, cutting the stem off, and then cutting them in half lengthwise.
  • Next, devein and remove the seeds. ( I leave in for extra heat)
  • Now you are ready to stuff the peppers with cream cheese. Using a knife cut about a quarter of an inch slice of cream cheese, short side, and then smooth it into the pepper.
  • After this step is completed, you are ready to wrap them in bacon. I usually cut about half of the pack of bacon in half and use the full strips for the larger peppers. Now just start wrapping. If wrapped from one end to the other moderately tight, no toothpicks are needed to hold the bacon on.
  • This method should use just about all of the cream cheese and all of the bacon.
  • Now put them in the oven and bake for about 25 to 30 minutes. Check them periodically as oven temps vary. They are ready when the bacon is firm, not crisp and the cheese is slightly brown. Enjoy!

10 -12 jalapenos or 10 -12 habaneros
1 (16 ounce) package bacon
1 (8 ounce) package cream cheese

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