Stuffed Jalapenos On A Stick Recipes

Steps:

• Preheat oven to 450 degrees. In a small bowl, mix together cream cheese and cheddar. Season with salt and pepper. With a small spoon, fill each jalapeno half with about 1 tablespoon cheese mixture. Place peppers on a parchment-lined baking sheet and bake until cheese is browned and bubbling, about 10 minutes, rotating sheet halfway through.

Steps:

• Cut stems/top off of the jalapenos and remove seeds.(you should leave enough jalapeno on this to form a lid.You may want to wear gloves to do this.
• Once jalapenos are hollowed out set aside.Save tops you will be using them again.
• Mix cheese,cilantro and garlic powder untill well blended.
• Now that you have your cheese mixture all together start stuffing it into the jalapenos tightly. Add stem lid back on and scure with a large Kabob/Scure stick you have let soak in water to prevent burning. Push stick all the way through untill it peirces the "lid" of the pepper.
• Now wrap bacon starting at the top of the papper and ending at the smaller tip of the pepper.
• Sprinkle with corse black pepper and Grill or bake untill bacon is cooked and chrispy and cheese has melted.
• Turning every once in a while to make sure bacon is evenly cooked and the cheese gets all gooey and melted.
• This can also be served as a main dish buy serving each person 3 to 4 peppers with a salsa or enchlada sauce over them add rice and beans as the side dishes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stuff each jalapeno half with whipped cream cheese. Wrap a half slice of bacon around each stuffed jalapeno half.
• Arrange wrapped jalapeno halves in a single layer on a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.

Steps:

• Slice caps off the jalapeno peppers; reserve. Core and seed the peppers.
• Cut pepper Jack cheese into 1/4-inch-thick slices. Cut each slice into sticks the thickness of a pencil. Stuff jalapeno peppers with as many cheese sticks as will fit. Secure caps back on the jalapenos, using at least 2 toothpicks per pepper.
• Wrap 1 slice bacon around each jalapeno pepper. Keep bacon secure by skewering the end on one of the toothpicks.
• Preheat grill for medium heat and lightly oil the grate. Grill jalapeno peppers, watching for flare-ups, until bacon is browned, about 20 minutes.

Steps:

• Preheat oven to 400°. Cut jalapenos in half lengthwise; remove seeds and membranes. In a large saucepan, boil peppers in water for 5-10 minutes (the longer you boil the peppers, the milder they become). Drain and rinse in cold water; set aside., In a small bowl, beat the cream cheese, cheddar cheese and Worcestershire sauce until smooth. Spoon 2 teaspoonfuls into each jalapeno; sprinkle with bacon. Arrange on greased baking sheets. Bake until filling is warmed, 3-5 minutes.

Steps:

• Slice peppers lengthwise, remove seeds and core; fill with cheese.
• Roll out sausage with rolling pin, between two layers of plastic wrap. Remove plastic from sausage, and wrap a thin coating of sausage around each jalapeno.
• Roll peppers in spicy seasoned coating mix.
• Bake at 350 degrees F (175 degrees C) for 15 to 25 minutes or until brown and sizzling and cheese is melted.

Steps:

• In a small bowl, combine the first five ingredients; beat until blended. Spoon into pepper halves, packing tightly. , In a shallow bowl, whisk egg whites and milk. Place cornflakes in another shallow bowl. Dip peppers into egg mixture, then coat with cornflakes. Place on a baking sheet coated with cooking spray. Bake at 350° for 30 minutes or until browned.