STUFFED JALAPENOS
Appetizer: I Rec'd this recipe from a friend . They are awsome and worth trying . The Jalapenos are "NOT" hot to the taste . Quick to prepare and so yummy !!!
Provided by Vicki Porcupine
Categories Brunch
Time 30m
Yield 20 bite size pieces, 20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Cut Jalapenos in half lengthwise .
- Scrape out all of the seeds and veins and discard . (This is the HOT part of the pepper).
- In a medium bowl, blend cheeses,salsa and 1/4 cup breadcrumbs with a fork.
- Fill Jalapenos evenly . Place on a baking dish.
- In a small bowl, blend remaining 1/2 cup breadcrumbs, parsley and butter.
- Distribute evenly over filled peppers.
- Sprinkle with salt
- Bake until golden and crisp - about 20 minutes.
Nutrition Facts : Calories 48, Fat 3, SaturatedFat 1.8, Cholesterol 8.2, Sodium 86.4, Carbohydrate 3.7, Fiber 0.4, Sugar 0.6, Protein 1.7
STUFFED JALAPENOS
These stuffed jalapenos make a great party appetizer. The recipe can easily be doubled for a crowd.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 4
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.
Nutrition Facts : Calories 108 g, Cholesterol 6 g, Fat 10 g, Protein 4 g
DEEP-FRIED STUFFED JALAPENOS
Provided by Food Network
Number Of Ingredients 10
Steps:
- Cut a short slit in the side of each jalapeno. Carefully scrape out as many seeds as possible, but avoid tearing or enlarging the slit. Stuff each of 8 jalapenos with about 1 teaspoon of refried beans. Stuff 8 more jalapenos with about 1 teaspoon peanut butter each. (The capacity of individual chiles will vary, but they should not be so full that the slits gape open.) Insert 1 strip of cheese into each of the 8 remaining chiles. On a plate, mix together the cornmeal, flour, and salt. In a small bowl, thoroughly whisk the eggs. One at a time, dip the jalapenos into the beaten egg and then roll them in the cornmeal mixture until well coated. Let the jalapenos stand on a rack for 30 minutes to firm the coating. In a deep fryer or in a wide, deep pan fitted with a deep-fry thermometer, heat about 4 inches of corn oil (the fryer or pan should be no more than half full) to 375 degrees. Working in batches and using a slotted spoon, lower the jalapenos into the hot oil. Fry, turning the chiles gently, until they are just crisp and golden, about 4 minutes. (Overcooking the chiles may cause the fillings to boil away.) With the slotted spoon, transfer the fried jalapenos to absorbent paper. Keep the chiles warm in a 250 degree oven until all have been fried. Serve them hot or warm, accompanied by sour cream for dipping.
ITALIAN STUFFED JALAPENOS
Steps:
- Preheat oven to 350 degrees F and set a rack in the middle of the oven.
- Place jalapenos on a sheet tray and roast for 10 minutes. Remove from the oven and let cool. Turn broiler on medium.
- Heat the oil in a medium saute pan. Add the sausage and cook for 5 to 7 minutes. Add the onions, peppers, and garlic and cook to soften for about 5 minutes. Remove and place in a large bowl. Cool to room temperature, then add mascarpone, and Parmesan. Mix ingredients thoroughly and season with salt and pepper.
- Place approximately 1 tablespoon of mixture into each jalapeno half, and top with 1/2 teaspoon of mozzarella cheese.
- Place the sheet tray of stuffed peppers in oven and broil until mozzarella cheese melts.
STUFFED JALAPENOS III
These are fabulous and easy. I am asked to make them over and over again. The combo of cream cheese and bacon is wonderful!
Provided by TIFFANY WEAVER
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 1h5m
Yield 12
Number Of Ingredients 3
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.
Nutrition Facts : Calories 185.8 calories, Carbohydrate 1.9 g, Cholesterol 36.8 mg, Fat 18 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 7.3 g, Sodium 313.4 mg, Sugar 1.3 g
JOE'S SCREAMING STUFFED JALAPENO POPPERS
Enjoy watching your tailgate buddies wipe tears off their faces after eating one of these tastefully disguised cheese-stuffed jalapenos. Originally created with the broiler in mind, these Jalepeno poppers have been enhanced by the BBQ to spice up tailgate parties and backyard mixers. These are easy to prepare in advance and store well in a cooler until ready to be BBQ'd.
Provided by Food Network
Categories appetizer
Time 40m
Yield 10 to 25 stuffed peppers
Number Of Ingredients 8
Steps:
- Preheat the grill.
- Mix each package of cream cheese with chopped garlic, sun-dried tomatoes, and a dash of chopped basil. Add a pinch of salt. Mix until mixture is soft and manageable.
- Slice each jalapeno lengthwise on 1 side, being careful not to cut the jalapeno in 1/2. Remove the seeds if you don't think your friends can handle the heat, otherwise leave'em and enjoy watching your friends shed a few extra tears. hehe... Depending on your pepper, you may have to slice around the stem of the pepper to create a manageable opening to squeeze the filling in.
- Fill either a pastry bag, or your choice of tools with the filling. Use something that will allow you to sqeeze the filling into the opening of the pepper with ease. I've used a plastic frosting tool, cookie press, and even just a small spoon to squeeze the filling in. However you choose, insert a liberal amount of filling into each jalapeno. Be careful not to overfill as the filling may spurt out during cooking.
- Wrap each pepper with 1 to 2 strips of bacon, securing the opening in the pepper. Secure the bacon with a toothpick (best to soak the toothpicks first, to prevent burning on the BBQ). This also helps the jalapenos from falling into the BBQ (you're bound to loose at least 1, oh well). Long metal or wood skewers also work well for large amounts.
- BBQ the peppers until they lightly roasted, or until the bacon is fully cooked. Use some foil to cook on if your peppers are cooking or burning too fast on a HOT BBQ.
- Serve 'em up and watch your friends squirm with delight!
STUFFED JALAPENOS I
A spicy appetizer of jalapeno peppers stuffed with beans, chicken and cheese. Topped with sour cream, this appetizer is unbelievably good!
Provided by TTAYLOR239
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 30m
Yield 11
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Lightly grease a cookie sheet.
- Drain, halve, seed, and rinse jalapeno peppers. Drain the jalapeno peppers on paper towels again. Be very careful when handling the jalapeno peppers as your hands might start to burn from the peppers, use plastic gloves if possible.
- In a small bowl, stir together bean dip and chicken spread. Stuff the peppers with this mixture, and sprinkle the stuffed jalapenos with cheese. Arrange the peppers on the prepared cookie sheet.
- Bake 5 to 10 minutes until the cheese is bubbly. Top the stuffed jalapenos with sour cream immediately before serving.
Nutrition Facts : Calories 108.6 calories, Carbohydrate 4.5 g, Cholesterol 21.5 mg, Fat 8.2 g, Fiber 0.8 g, Protein 6.2 g, SaturatedFat 3.9 g, Sodium 344.8 mg, Sugar 0.2 g
STUFFED JALAPENOS
If you love jalapenos, a Chili Grill is the perfect gadget for you. There are so many fillings you can use for stuffing these wonderful little peppers. This cornbread filling is one of my favorites. These are totally addicting.
Provided by luvmybge
Categories Peppers
Time 1h
Yield 24 jalapenos
Number Of Ingredients 5
Steps:
- Preheat grill to medium.
- Wash jalapeños and cut off tops.
- Using end of vegetable peeler, scrape out seeds and membrane (NOTE: wear plastic gloves to protect hands if you are sensitive to hot peppers).
- Poke a hole in the bottom of each pepper (so it can release moisture during cooking and so it won't force the cornbread filling to boil out of the top).
- Season inside of each pepper with a little salt or creole seasoning.
- Make cornbread mix according to directions on box adding cheese and liquid smoke.
- Fill peppers to within 1/4-inch to top of pepper leaving that space for cornbread to bake and rise.
- I use a pastry bag or a Zip style bag with the end cut off to fill the peppers.
- If your peppers are small they will shrink more as they cook so stick a toothpick through the tops of them to keep them from falling through the Chili Grill® holes.
- Place them all in the Chili Grill® holder and place on preheated grill (med heat).
- Close grill cover and let them cook for about 30 minutes checking them halfway through.
- (You might have to adjust the heat to low if they are browning too quickly).
- Peppers will look shriveled and cornbread will pop up over top of peppers when done.
- Enjoy!
Nutrition Facts : Calories 54, Fat 1.9, SaturatedFat 0.7, Cholesterol 1.7, Sodium 134.4, Carbohydrate 8, Fiber 1, Sugar 2.5, Protein 1.4
STUFFED JALAPEñOS WITH BACON AND CHEESE
Discover our Stuffed Jalapeños with Bacon and Cheese. With the perfect amount of heat and delicious cheesy flavor, these stuffed jalapeños with bacon will wow the crowds!
Provided by My Food and Family
Categories Football Party Center
Time 30m
Yield 9 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Combine all ingredients except peppers; spoon into peppers.
- Place, filled sides up, on baking sheet.
- Bake 10 min. or until cheese is melted.
Nutrition Facts : Calories 120, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 220 mg, Carbohydrate 3 g, Fiber 1 g, Sugar 2 g, Protein 5 g
SAUSAGE STUFFED JALAPENOS
Jalapeno pepper halves are stuffed with cheese and sausage. You will love this spicy appetizer treat!
Provided by MERLOT_58
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 45m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.
- In a bowl, mix the sausage, cream cheese, and Parmesan cheese. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes.
- Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with Ranch dressing.
Nutrition Facts : Calories 361.6 calories, Carbohydrate 4.3 g, Cholesterol 57.5 mg, Fat 34.3 g, Fiber 1.1 g, Protein 9.2 g, SaturatedFat 12.3 g, Sodium 601.3 mg, Sugar 2.1 g
YUMMY STUFFED JALAPENOS
These are so simple and so satisfying. You cannot eat just one. I measure things according to look, so feel free to adjust to your taste.
Provided by Gina9337
Categories Peppers
Time 20m
Yield 16 jalapeno halves, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Mix cream cheese, cheese and bacon bits until blended well.
- Cut peppers in half lengthwise and remove seeds and membranes (wear gloves to prevent irritating your skin).
- Steam peppers in boiling water for a few minutes just to soften them a bit (can omit this step if you like a crunchier pepper).
- Place peppers on foil-lined baking sheet and stuff each half with cream cheese mixture.
- Bake for approximately 10 to 15 minutes or until cheese is just starting to bubble.
- Enjoy!
STUFFED JALAPENOS
I get many requests for this recipe, so I decided to post it here on Zaar. Its a little different from other stuffed jalapeño recipes because these are served cold. This recipe makes A LOT of appetizers.
Provided by Angie D.
Categories Peppers
Time 22m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Place jalapeños in a 13 x 9 glass dish or large bowl. Cover with ice and let chill 2 hours or overnight.
- Cut peppers in half lengthwise. Scrape out seeds.
- Combine all remaining ingredients, stuff pepper halves.
- Store in a airtight container in the refrigerator until ready to serve.
- **Note: You may need an extra can of jalapeños. Sometimes I use 5 cans, sometimes 6. It depends on how big the peppers are in the brand that you use.
Nutrition Facts : Calories 422.6, Fat 32.5, SaturatedFat 10.8, Cholesterol 54.4, Sodium 690.5, Carbohydrate 17.8, Fiber 4.8, Sugar 7.4, Protein 17.5
GRILLED STUFFED JALAPENOS
These cheese-stuffed jalapenos are always popular when my husband and I host a tapas (appetizers) party. There's a flavor explosion in each crisp and tender pepper. -Mary Potter, Sterling Heights, MI
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 10 appetizers.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first seven ingredients. Cut a lengthwise slit down each pepper, leaving the stem intact; remove membranes and seeds. Fill each pepper with 1 tablespoon cheese mixture., Prepare grill for indirect heat. Place peppers in a disposable foil pan. Grill, covered, over indirect medium heat for 8-10 minutes or until peppers are tender and cheese is melted. Serve warm.
Nutrition Facts : Calories 66 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 125mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
EASY CHEESE-STUFFED JALAPENOS
A few years ago, I saw a man in the grocery store buying a big bag of jalapeno peppers. I asked him what he intended to do with them, and right there in the store he gave me this fabulous recipe for stuffed jalapenos! -Janice Montiverdi, Sugar Land, Texas
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 4 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 141 calories, Fat 12g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 200mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.
STUFFED JALAPENOS
A relatively easy stuffed jalapeno recipe. What's different is that the jalapenos are stuffed with bacon, but not completely wrapped in it. All of us like bacon, but wrapping the pepper in bacon has a few drawbacks: 1) You won't really taste anything besides the bacon, and 2) the bacon will probably be undercooked when the pepper is ready. This lets all the ingredients. Finally, you could certainly add a lot of different things to the pepper stuffing, but I wanted to keep the recipe simple.
Provided by Zhukov
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Brown up the bacon in a skillet until it reaches the desired level of crispness. Set aside and let cool.
- Cut each jalapeno in half. I would suggest using a teaspoon to scrape out the seeds and veins. The idea is not to make this a super spicy recipe, but one that a majority of people will enjoy and where the flavors meld together.
- Use a spoon to fill each jalapeno half with some cream cheese. Do not overfill the pepper.
- Finely crumble the bacon and mix with the shredded cheese.
- Mound the cheese/bacon mixture on each pepper.
- Grill over medium heat until the pepper has softened and the cheese melted. You can also smoke the peppers if you desire.
- Optional: Melt some butter, toss with the panko bread crumbs, and bake at 350 degrees until the panko is golden brown. Top each pepper before grillingwith some panko breadcrumbs for a crispy topping.
Nutrition Facts : Calories 370.3, Fat 33.5, SaturatedFat 18.7, Cholesterol 103.9, Sodium 627.3, Carbohydrate 6.7, Fiber 1.2, Sugar 5.1, Protein 11.8
STUFFED JALAPENOS
These scrumptious jalapeno peppers are stuffed with cheese, wrapped in sausage and baked. They are great for spicing things up at Thanksgiving and are always requested.
Provided by Brenda Smith
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Yield 20
Number Of Ingredients 4
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.
Nutrition Facts : Calories 161.6 calories, Carbohydrate 6.6 g, Cholesterol 24.3 mg, Fat 12.5 g, Fiber 0.5 g, Protein 5.7 g, SaturatedFat 5.2 g, Sodium 677.5 mg, Sugar 1.2 g
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
BLUEZY'S STUFFED JALAPENOS WITH BACON
One of my favorite recipes! I love jalapenos and make these when nothing else hits the spot. Topped with sour cream or ranch dressing and chopped fresh chives, this is a great appetizer or snack. Serve with homemade sangria. Also great on the grill.
Provided by Mary Beasley
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 40m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Place bacon in a skillet over medium heat, working in batches, and cook until bacon is translucent and still flexible, about 2 minutes per side. Set bacon aside.
- Trim membranes from jalapeno pepper halves to reduce heat. Rinse peppers and set aside.
- Place whipped cream cheese and Cheddar cheese into a bowl and mix until well blended; stir in Worcestershire sauce. Spoon cheese mixture into a pastry bag fitted with a large tip. Pipe the cheese filling generously into the pepper halves. Top each filled pepper with a precooked bacon strip and arrange onto prepared baking sheet.
- Bake in the preheated oven until cheese filling is bubbling and the bacon strips are lightly browned, 8 to 14 minutes. Serve hot.
Nutrition Facts : Calories 76.3 calories, Carbohydrate 1 g, Cholesterol 19.2 mg, Fat 6.3 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 3.3 g, Sodium 187.3 mg, Sugar 0.7 g
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- Preheat the oven to 375°. Using the flat side of a chef’s knife, crush the garlic and 1/2 teaspoon of salt to a paste. Scrape the garlic paste into a medium bowl and add the cream cheese, scallions, egg yolk, cumin, mustard and 1/3 cup of cilantro. Stir with a rubber spatula until well combined. Season with a generous pinch each of salt and pepper, then fold the cheddar into the filling.
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