Blue Cheese Jalapeno Poppers Recipes

BLUE CHEESE JALAPENO POPPERS

Steps:

• Place cream cheese on the counter to get to room temperature while prepping the jalapeños.
• Meanwhile, remove seeds from the jalapeño poppers. I find this the easiest to do by cutting off the tops and using a butter knife to remove the seeds while running under water in the sink. Cut the jalapeños in half.
• Crumble the blue cheese and mix with the cream cheese in a bowl. Spread the cheese mixture into each jalapeno. Next, place a piece of bacon the same size as the jalapeno right on top of the cheese; the cheese will help the bacon adhere to the pepper.
• Heat your grill for medium direct heat, about 350 degrees. Places your jalapeno boats onto the grill and let grill for 8-10 minutes or until char marks have formed and the cheese has begun to get bubbly.
• Serve immediately. Prepare to be amazed!

BLUE CHEESE AND BACON STUFFED JALAPEñO POPPERS RECIPE

Steps:

• Slice jalapeño peppers in half lengthwise and core out the innards.
• Cook the bacon in a pan over medium heat until the fat renders and the bacon becomes nice and crispy, about 8-10 minutes. Drain the bacon on paper towels and let them cool. Crumble them into a mixing bowl.
• Add the cream cheese, Stella® Blue Cheese and garlic powder to the mixing bowl. Mix until well combined.
• Fill each jalapeño slice with the bacon-blue cheese mixture and set them onto a baking sheet.
• Bake at 350 degrees F. for 20 minutes or until the cheese is nicely melty.
• Sprinkle with fresh herbs and spicy chili flakes. Serve!

BIG BLUE BUFFALO JALA' POPPERS

Steps:

• Preheat the oven to 350 degrees F. Spray a large baking sheet with nonstick spray and set it aside.
• In a small bowl, combine cheese wedges with 1 tablespoon of hot sauce and mix well. Add blue cheese, stir, and set aside.
• Halve the peppers lengthwise, and remove the seeds, stems, etc. Wash the halves and dry them very well. Evenly spoon and spread the cheese mixture into the pepper halves and set aside.
• Put the cereal and spices in a blender or food processor. Grind to a breadcrumb-like consistency. Transfer the crumbs to a plate and set aside.
• Pour egg substitute into a shallow bowl. Add remaining 1 tablespoon of hot sauce and mix well. One at a time, gently cover the pepper halves with egg mixture, shake to remove excess, and then coat entirely with crumb mixture. Repeat with the remaining pepper halves, evenly placing them on the baking sheet.
• Bake in the oven until the coating is crispy and the pepper halves have softened, 25 to 30 minutes. Enjoy!

JALAPENO POPPERS BLUE CHEESE STYLE

Steps:

• Take the first six ingredients and mix well.
• Set aside in fridge for 1-2 hours(can make up to 2 days in advance).
• Cooked the bacon halfway and cut in half so you have 40 pieces.
• Cut Jalapeños length wise and and clean.
• Fill Jalapeños with cream cheese mixture.
• Place bacon strips on top or wrap around Jalapeño.
• Bake at 400 for about 10-12 minutes until bacon is cooked.
• Serve with a side of wing sauce, ranch dressing or just plain works too.

BACON CHEESE POPPERS

Steps:

• Cut jalapenos in half lengthwise and remove seeds; set aside. , In a small bowl, beat the cheeses, bacon, salt, onion powder, garlic powder, lemon zest and chili powder. Spoon into pepper halves. Dip tops of stuffed peppers into bread crumbs. , Transfer to 2 greased 15x10x1-in. baking pans. Bake at 350° for 20-25 minutes or until heated through. Serve with sour cream or ranch dressing.

BEST EVER JALAPENO POPPERS

Steps:

• In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
• Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
• Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
• In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.

JALAPEñO POPPERS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200˚C).
• Slice the jalapeños in half, then remove the seeds by scraping out the insides.
• Spread the cream cheese evenly among the jalapeño shells.
• Wrap each jalapeño in bacon.
• Place the bacon-wrapped jalapeños on a baking sheet lined with parchment paper. Bake for 20 minutes, until bacon is browned and peppers are tender.
• Enjoy!

BAKED CREAM CHEESE JALAPENO POPPERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.
• Blend cream cheese, Cheddar cheese, and taco seasoning together in a bowl; spread into jalapeno halves and arrange onto prepared baking sheet. Sprinkle bread crumbs over the cheese filling.
• Bake until the peppers are just tender, 20 to 30 minutes.

BUFFALO CHICKEN JALAPEñO POPPERS RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• In a large bowl using a rubber spatula, stir the cream cheese until smooth, then fold in the heavy cream, shredded chicken, Monterey Jack cheese, cheddar cheese, onion powder, black pepper, and Frank's® RedHot® Original Cayenne Pepper Sauce until fully incorporated.
• Cut the jalapeños in half lengthwise and remove the seeds. Arrange the jalapeño halves, cut-side up, on the prepared baking sheet and divide the chicken mixture evenly among the halves. Sprinkle the bacon on top.
• In a small bowl, stir together the panko bread crumbs and olive oil until the panko is evenly coated. Sprinkle over the jalapeños.
• Bake the jalapeño poppers for 20-25 minutes, until the tops are golden brown and crispy.
• Remove from the oven and sprinkle the crumbled blue cheese on top. Drizzle with more Frank's® RedHot® Original Cayenne Pepper Sauce. Serve immediately with blue cheese or creamy ranch dip.
• Enjoy!

JALAPENO POPPERS

Steps:

• Pour 2 inches oil into a large, heavy pot. Heat over medium-high until a deep-fry thermometer reads 400 degrees.
• Meanwhile, cut a 1-inch slit lengthwise down one side of each jalapeno to create a pocket. Leaving stem intact, scrape out seeds, if desired, for less heat. Spoon cream cheese into cavities of jalapenos.
• Whisk together flour, beer, 1 teaspoon salt, and 1/2 teaspoon pepper in a medium bowl. Working in batches, dip jalapenos into batter, allowing excess to drip off. Carefully add to hot oil and cook, turning occasionally, until golden brown and crisp, 3 to 4 minutes. (Be sure to keep oil temperature between 375 degrees and 400 degrees.) Transfer to a rimmed baking sheet lined with a wire rack. Serve with blue cheese dressing or sour cream.