Velveeta Grilled Jalapeño Peppers Recipes

Steps:

• HEAT grill to medium-high heat.
• COOK macaroni in medium saucepan as directed on package, omitting salt; drain. Return macaroni to pan. Add VELVEETA® and milk; cook on low heat 5 minute or until VELVEETA® is completely melted and mixture is well blended, stirring constantly.
• SPOON macaroni mixture into pepper halves; wrap with bacon to completely enclose filling, overlapping edges of bacon as needed. Secure with wooden toothpicks. Cover grill grate with foil. Place peppers, cut sides down, on foil.
• GRILL 20 minute or until bacon is crisp and peppers are heated through, turning after 10 minute Remove and discard toothpicks before serving peppers.
• Kraft Kitchens Tips:.
• Variation: These delicious poppers can be baked in the oven instead of cooking them on the grill. Heat oven to 400ºF. Stuff peppers as directed. Secure each popper with wooden toothpick. Place, cut sides up, on foil-covered baking sheet, sprayed with cooking spray. Bake 20 minute or until bacon is crisp and peppers are heated through.
• Special Extra: Prepare using Jalapeno VELVEETA®.

Steps:

• Preheat the oven to 400 degrees F. Heat the vegetable oil in a medium skillet over medium-high heat. Add the onion and season with salt and pepper; cook, stirring occasionally, until softened and golden, 8 to 10 minutes. Transfer the onion to a bowl and add the sour cream, cheese spread, mozzarella, chives, onion powder and 1/2 teaspoon pepper. Stir to combine; season with salt.
• Spread about 1 tablespoon cheese mixture in each jalapeno half. Put the potato chips in a large resealable plastic bag and crush with a rolling pin to make coarse crumbs.
• Line a rimmed baking sheet with foil and coat with cooking spray. Whisk the flour and 1/4 teaspoon salt in a shallow bowl. Whisk the eggs in another shallow bowl. Combine the crushed chips with the paprika in a third bowl. Dredge each stuffed jalapeno in the flour, turning to coat, then dip in the egg mixture and coat with the potato chips, pressing to adhere. Transfer to the prepared baking sheet, filling-side up, and bake until golden brown, 25 to 30 minutes.
• Try serving these poppers with a splash of malt vinegar.

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Mix together the cream cheese, Parmesan cheese, garlic powder, and Cheddar cheese in a bowl until the mixture is thoroughly blended.
• Lay a jalapeno pepper onto a work surface, and cut a lengthwise sliver from the side of the pepper, exposing the seeds and white membrane. With the handle of a teaspoon, scrape out the seeds and membrane, leaving the hollow pepper. Repeat for the rest of the peppers. Chop up the pepper slices, and mix into the cheese stuffing. Stuff each pepper with cheese mixture, and wrap each stuffed pepper in a half bacon slice. Secure with toothpicks.
• Grill the poppers on a less-hot part of the grill until the peppers are hot and juicy and the bacon is browned, 30 to 40 minutes.

Steps:

• Heat oven to 425ºF.
• Combine cheeses; spoon into pepper halves. Wrap with bacon, overlapping edges as necessary.
• Place, filled sides up, in shallow foil-lined pan.
• Bake 17 to 20 min. or until bacon is done. Cool slightly before removing from pan to serve.

Steps:

• Press 1 piece of VELVEETA in each pepper half. Dip peppers in milk, then in combined flour and bread crumbs, turning to evenly coat all sides. Repeat to coat each pepper twice. Place on baking sheet.
• Freeze 5 hours or until firm.
• Add 6 peppers to hot oil (400°F). Fry 5 minutes or until golden brown. Remove from oil; drain on paper towels. Repeat with remaining peppers. Serve warm.

Steps:

• Wash peppers. Cut a slit along one side of each pepper. Remove seeds; rinse and dry peppers. , In a skillet, cook sausage over medium heat until no longer pink; drain. Stuff peppers with sausage and wrap with bacon; secure with soaked toothpicks., Grill peppers, uncovered, turning frequently, over medium heat until tender and bacon is crisp, about 15 minutes.

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.