STUFFED JALAPENO PEPPERS
Make and share this Stuffed Jalapeno Peppers recipe from Food.com.
Provided by RealEagleScout
Categories Cheese
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Bring a pot of water to a boil, and par-boil the Jalapenos for 3-4 minutes. Drain. Cool.
- Cut a slit lengthwise along one side of each pepper, leaving the stem intact.
- Using a teaspoon / paring knife, carefully scrape out the core and seeds of each pepper.
- Now stuff the peppers with sticks of cheese.
- In a casserole dish, add the sliced tomatoes.
- Add the red onion.
- Add the white wine. Salt and pepper to taste. (proper seasoning - important).
- Place 8 oz. shredded Mozerella on top in the middle of the tomatoes and onion.
- Arrange the dozen peppers in a circle, or aside each other on top of the cheese.
- Add the remaining shredded cheese in the middle of the peppers in one large "pile".
- Season top with paprika lightly for additional color.
- Preheat oven to 350 degrees. Bake for approximately 25 minutes, until golden brown, and cheese is evenly melted.
Nutrition Facts : Calories 179.3, Fat 12.5, SaturatedFat 7.6, Cholesterol 39.4, Sodium 274.1, Carbohydrate 3.6, Fiber 0.8, Sugar 2, Protein 11.4
SWADDLED PEPPERS
These are so good. They will definitely be at our Super Bowl Party this year! I posted that this recipe would serve 8 but...believe me you will want more than just 2!!!
Provided by Kathi Doyle
Categories Vegetable Appetizers
Time 50m
Number Of Ingredients 8
Steps:
- 1. Heat oven to 375°F. Spray cookie sheet with cooking spray. In small bowl, mix cream cheese, lime peel, cilantro and lime juice until well blended; set aside. Carefully remove stems from chiles; cut each in half lengthwise. Remove and discard seeds.
- 2. Unroll dough on cutting board; separate into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles.
- 3. For each appetizer, spoon 1 teaspoon cream cheese mixture into chile half; place chile, cream cheese side down, on dough triangle with point of chile near top point of triangle. Wrap sides of triangle up over chile; pinch to seal. Bring point of triangle down over end of chile to cover; pinch to seal.
- 4. In separate shallow dishes, place melted butter and Parmesan cheese. Dip each dough-wrapped chile into butter; roll in cheese to coat. Place on sprayed cookie sheet.
- 5. Bake at 375°F. for 10 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
STUFFED JALAPENO PEPPERS
Quite a spicy little treat, feel free to play with the stuffing mixture. *NOTE* I have never made a single batch of these, we always have to double or triple the recipe!
Provided by HOTTOPOT
Categories Peppers
Time 20m
Yield 1-2 apiece, 3-6 serving(s)
Number Of Ingredients 6
Steps:
- Boil Jalapeno Peppers until soft for 5 minutes or so.
- Remove from water, Using a sharp knive, slice the pepper lengthwise,leaving the pepper intact as a cavity, remove seeds and clean for the cream cheese filling. Rub olive oil on peppers.
- Combine cream cheese, bread crumbs, jack cheese, salsa.
- Fill each pepper with cream cheese mixture.
- Place peppers on grill or bake (in preheated oven at 400) until cream cheese mixture is hot and peppers are cooked tender about 10 minutes.
Nutrition Facts : Calories 107.3, Fat 10.1, SaturatedFat 6.2, Cholesterol 31.2, Sodium 84.2, Carbohydrate 2.4, Fiber 0.8, Sugar 1, Protein 2.5
PICKLED JALAPENO PEPPERS
Pickled Jalapeno Peppers, taste the pepper, not just the heat. This is a variation of a recipe from The University of Illinois, that I found to please my taste buds. The absence of oil seems to bring out the pepper taste and not just the heat.
Provided by Lee of The Midwest
Categories Peppers
Yield 1 Quart
Number Of Ingredients 7
Steps:
- Wash peppers and pack into a hot jar.
- Add carrot slices, and garlic.
- Pack tightly, leaving 2-inch headspace.
- Combine vinegar, water salt and pickling spices.
- Heat to boiling.
- Pour boiling hot liquid over peppers to two inches from top of jar top.
- Remove air bubbles by running a plastic knife or rubber spatula down the side of the jar, rotating, releasing trapped air between the peppers.
- Wipe jar rims clean.
- Adjust prepared two piece canning lid.
- Process jar in a boiling water bath for 10 minutes.
- Remove to a draft free area, and allow to cool.
- Check the seal.
STUFFED JALAPENO PEPPERS
not your ordinary chedder/cream cheese filled fried peppers. These have been a hit at every party we have taken them to.
Provided by Rigels Mommy
Categories Very Low Carbs
Time 2h30m
Yield 40 Peices, 16-20 serving(s)
Number Of Ingredients 4
Steps:
- 1) Using rubber gloves slice Jalapenos in half and Remove seeds. Set aside.
- 2) In a medium sized bowl crumble the Feta Cheese and Mix into cream cheese.
- 3)using a teaspoon fill the cavities in the peppers with the cheese mixture until just full (do not over fill or you will lose the filling).
- 4) wrap each cheese filled jalapeno with a Half slice of bacon.
- 5)Put directly onto baking pan with raised edges (if you don't want the bottom of the bacon super crispy) or on a Stainless steel cooling rack set into a baking pan with a raised edge (for crispy bacon all around) and bake 40 minutes to 1 hour on 450 degrees or until bacon is to desired d oneness.
Nutrition Facts : Calories 444.1, Fat 41.7, SaturatedFat 19, Cholesterol 95, Sodium 873.7, Carbohydrate 4.4, Fiber 1, Sugar 2.4, Protein 13.2
SWADDLED JALAPENO PEPPERS
Cream cheese stuffed jalepenos wrapped in crescent rolls and rolled in Parmesan cheese. A 2004 Pillsbury Bake Off winner.
Provided by Lorac
Categories Cheese
Time 45m
Yield 16 appetizers
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F and prepare a cookie sheet with cooking spray.
- Combine cream cheese, lime peel, cilantro and lime juice.
- Unroll dough on cutting board and separate into 8 triangles.
- From center of longest side to opposite point, cut each triangle in half, making 16 triangles.
- Spoon 1 teaspoon of cream cheese into each jalepeno half and place cheese side down on cresent triangles with the point end of the pepper near the top point of the triangle.
- Fold triangle sides over the jalepeno and pinch to seal.
- Fold triangle top over end of the pepper and pinch to seal.
- Place melted butter and Parmesan in separate shallow dishes.
- Dip dough wrapped peppers in butter then roll in Parmesan.
- Place on cookie sheet and bake 10-15 minutes or until golden brown.
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