Roasted Jalapeno Poppers Recipes

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 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 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:

• 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:

• 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:

• Start the coals or heat a gas grill for medium direct cooking. Make sure the grates are clean.
• Cut the jalapeños in half lengthwise but leave the halves connected at the stem. With your finger or a pointed spoon (like a grapefruit spoon), remove the seeds and white ribs from the halves. (Wear rubber gloves, or be careful not to touch your skin after handling the chiles.)
• Put the cream cheese and Gouda in a medium bowl with a little salt; mash until combined. Fill the jalapeño halves evenly with a small spoon and press the halves back together to close. (You can fill and refrigerate the jalapeños up to a day ahead.)
• Put the jalapeños on the grill directly over the fire. Close the lid and cook, carefully turning once, until the peppers have softened and browned (it's okay if they char in spots) and the cheese has melted, 5 to 10 minutes. Transfer to a platter, sprinkle with cilantro, and serve.
• Variations:
• Honey-Orange Jalapeño Poppers: In Step 3, fill the jalapeños with a mixture of 1 1/2 cups crumbled fresh goat cheese (6 ounces), 2 tablespoons honey, 1 tablespoon grated orange zest, and salt to taste.
• Jalapeño Poppers with Pimento Cheese and Pepper Jelly: In Step 3, fill the jalapeños with with a mixture of 1 cup grated extra-sharp cheddar cheese (4 ounces), 1/4 cup each chopped drained pimentos and mayonnaise, and a dash of Worcestershire sauce. Serve topped with a dab of pepper jelly.
• Pesto Jalapeño Poppers with Mozzarella: In Step 3, fill the jalapeños with a mixture of 1 1/2 cups shredded mozzarella (6ounces) and 1/4 cup basil pesto. Serve the poppers topped with fresh basil leaves if you like.

Steps:

• Halve and seed the jalapenos.
• Roast on a hot grill just until skins start to turn dark.
• Slice the bacon strips in half.
• Fill the jalapeno halves with cream cheese.
• Wrap halves with bacon and secure with a toothpick.
• Bake in a 350 degree oven about 30 minutes or until bacon is done to your liking.
• Serve warm.