Cheesy Bacon And Chive Jalapeño Peppers Recipes

BACON CHEDDAR JALAPENOS

Steps:

• In a small bowl, mix the cheddar and cream cheese. Cut and discard tops from jalapenos; remove the seeds. Fill each with 2 teaspoons cheese mixture. Wrap each pepper with a bacon piece; secure with a toothpick., Grill jalapeños, covered, over medium heat 8-10 minutes or until bacon is crisp, turning frequently. If desired, serve with guacamole and sour cream.

NO-BAKE JALAPENO POPPER CHEESE BALLS WITH BACON & CHIVES

Steps:

• In a large skillet over medium-low heat, cook the bacon until crispy, about 8-10 minutes, and then set aside on a paper towel-lined plate to soak up any excess oil. Once cooled, finely chop the bacon and place it in a wide shallow bowl.
• In a large bowl, mix together the cream cheese, sour cream, chives, jalapenos, cheddar, shallots, salt, garlic powder, and onion powder until thoroughly combined. Season to taste with salt and then refrigerate for at least 20 minutes.
• Using a tablespoon or small cookie scoop as your guide, portion out a small amount of the filling and form it into a ball. Roll the cheese ball through the bacon and repeat until all of the mixture is gone.
• Refrigerate until you're ready to serve.

JALAPEñO POPPERS

Steps:

• Combine cream cheese, crumbled bacon and chives in a mixing bowl and set aside.
• Place flour in a large, lidded Tupperware container and set aside.
• Wearing latex or nitrile gloves, cut each pepper into 2-4 rings, depending on the size of the pepper. With a small, thin knife, remove all seeds and ribs.
• Using your fingers, fill the rings with cream cheese mixture, making sure to get a thin coating of cheese on the outside of the pepper rings.
• Place rings in container of flour. Cover and shake gently.
• Remove rings, place on a plate and refrigerate until cheese has hardened.
• Beat the eggs in a medium-sized bowl.
• Combine bread crumbs and salt in a large, lidded Tupperware container.
• Place about 10 rings at a time into the beaten eggs and mix around with your fingers. When coated, place into container of seasoned bread crumbs.
• When all the rings have been added to the container of bread crumbs, cover and shake gently to coat.
• Repeat steps 9 and 10
• For softer, more fully cooked peppers, let the breaded rings come to room temp before frying. For slightly crisper peppers (the way I like them), start frying immediately.
• Fry in two batches. Carefully lower breaded rings into 375 degree vegetable oil and deep fry a few minutes until golden brown.
• Remove from oil and drain on paper towels.
• Let cool a bit and salt if necessary

CHEESY BACON AND CHIVE JALAPEñO PEPPERS

Steps:

• Heat oven to 350ºF.
• Wearing clean disposable gloves, slice peppers in half lengthwise. Fully scoop out membranes and seeds.
• Spread cream cheese into pepper halves. Top with bacon and shredded cheese.
• Place, filled sides up, in shallow foil-lined or lightly oiled pan.
• Bake 17 to 20 min. or until cheese is fully melted and bubbly.
• Cool slightly before removing from pan to serve.
• Sprinkle fresh chives over top for garnish

CHEDDAR AND BLACK PEPPER BISCUITS RECIPE BY TASTY

Steps:

• Preheat the oven to 450°F (230°C). Line 2 baking sheets with parchment paper.
• In a large bowl, combine the bacon, flour, cheddar cheese, McCormick® Freeze-Dried Chives, baking powder, McCormick® Pure Ground Black Pepper, salt, baking soda, garlic powder, grated butter, and buttermilk. Stir with a rubber spatula until just combined.
• Turn the dough out onto a lightly floured surface, and gently shape and roll out to a 1¼-inch-thick rectangle.
• Using a 3-inch round cutter or drinking glass, cut out biscuits from the dough, gathering and rerolling the scraps up to 3 more times; you should have about 20 biscuits. Place the biscuits on the prepared baking sheets, spacing evenly, and freeze for 10-15 minutes.
• In a small bowl, whisk together the egg yolk and water. Remove the biscuits from the freezer and brush the tops with the egg wash.
• Bake the biscuits for 14-17 minutes, or until golden brown. Let cool for about 10 minutes before serving.
• Leftover biscuits will keep in an airtight container in the refrigerator for up to 2 days, or you can freeze unbaked biscuits in a zip-top freezer bag for up to 3 months.
• Enjoy!

CHEESY BACON JALAPENO POPPERS

Steps:

• Put a pot of water, large enough for all of the peppers to boil, on. Preheat oven to 400 F
• Cut jalapeno peppers in half lengthwise; remove seeds. Place peppers in boiling water for 5 minutes. Drain well.
• Combine cream cheese, cheddar cheese and Worcestershire sauce, stir well. Place one heaping teaspoon cheese mixture on each pepper half. Sprinkle with bacon. Place on a baking sheet.
• Bake at 400 F for 5 minutes or until cheese melts.

CHEESY BACON JALAPENO SKILLET CORNBREAD

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place bacon in a cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving bacon grease in the skillet. Spread the grease up the sides of the skillet using a paper towel.
• Cook jalapeno peppers in the bacon grease over medium heat until lightly browned, about 5 minutes.
• Combine cornmeal and skim milk together in a bowl; let sit until some of the liquid is absorbed, 5 to 10 minutes.
• Whisk flour, sugar, baking powder, and salt together in a separate bowl. Mix eggs and butter into cornmeal mixture; stir into flour mixture just until batter is moist. Fold jalapeno peppers, 1/2 cup pepperjack cheese, and green onions into batter. Pour batter into the cast iron skillet; crumble bacon over top and sprinkle remaining cheese over bacon.
• Bake in the preheated oven until set and a toothpick inserted in the center comes out clean, about 18 minutes.