Swaddled Peppers Recipes

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.

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.

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.

Steps:

• Mix cream cheese, garlic, sundried tomatoes, cilantro and salt until well blended. You can now set the mixture aside or even freeze for up to a couple of months in a freezer bag.
• You'll want to wear some kitchen gloves for this step! Slice the jalapeños lengthwise, being careful not to slice them in half. Then slice at the top along the width of the pepper just about a quarter inch below the base of the stem until you cut through the core, again being careful not to cut completely through the pepper (This step will probably take some practice). Now you need to decide whether you want to keep the seed webbing for those that like it really hot, or remove them for a lot less heat. I like to do about half and half so that you can please everyone. Anyway, if removing the seeds, gently remove the core using a paring knife by spreading the pepper carefully, you may need to shake some of the remaining seeds out.
• Separate the strips of bacon and cook in the microwave for about 5 minutes on high, just enough to give it a head start. Then pat dry with paper towels. Just to soak up some of the grease. Set it aside to cool.
• Fill either a pastry bag or just a freezer bag (cutting one corner out), and pipe some of the filling into each pepper until full but still able to almost close the pepper.
• Wrap each pepper with a strip of bacon then use two or three toothpicks to secure the pepper closed.
• Place the jalapeños on a medium heat grill and cook until the bacon is crisp. you'll need to turn frequently to heat them evenly. you may even want to use foil to prevent the mess. I find that by cooking the bacon a little first and not over filling that you'll get minimal mess however.
• Let them sit for about 5 to 10 minutes and serve them up! Don't forget which ones have the seeds!

Steps:

• On a medium-hot grill, roast the peppers or chiles, turning occasionally, until completely charred (about 10 minutes).
• Place charred peppers in a paper or plastic bag to steam for a further 10 minutes to loosen the skins.
• Peel peppers, then cut a slit down the length of each and remove the seeds & membranes.
• Stuff each pepper with the cheese.
• Secure with toothpicks to hold the peppers closed.
• Using heavy foil, wrap the peppers so that a packet is formed that will hold in any juices.
• Grill the packet until heated through (about 10 minutes).
• Allow packet to cool for 5 minutes. This will give the cheese time to harden us and make the peppers easier to handle.
• Remove toothpicks and serve warm.