BAKED CREAM CHEESE JALAPENO POPPERS RECIPE
These jalapeno poppers are stuffed with a spiced mixture of cream cheese and white cheddar cheese, then baked until the cheese is nice and melty. This is the ultimate game day or party treat! And SUPER EASY to make. Here is the recipe.
Provided by Mike Hultquist
Categories Appetizer
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Slice the jalapeno peppers in half lengthwise and scoop out the insides with a spoon. Set onto lightly oiled baking dishes.
- In a mixing bowl, combine cheeses and spices. Mix well.
- Fill each jalapeno pepper with the seasoned cheese mixture. You might have some leftover, depending on the size of your peppers. Just distribute evenly.
- Bake the jalapeno poppers about 20 minutes, or until the peppers soften and the cheeses are bubbly.
- Remove from heat, cool slightly, then dust with chili powder and spicy chili flakes.
- Serve!
Nutrition Facts : Calories 88 kcal, Carbohydrate 1 g, Protein 3 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 24 mg, Sodium 113 mg, ServingSize 1 serving
STUFFED JALAPENOS
These stuffed jalapenos make a great party appetizer. The recipe can easily be doubled for a crowd.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees. In a small bowl, mix together cream cheese and cheddar. Season with salt and pepper. With a small spoon, fill each jalapeno half with about 1 tablespoon cheese mixture. Place peppers on a parchment-lined baking sheet and bake until cheese is browned and bubbling, about 10 minutes, rotating sheet halfway through.
Nutrition Facts : Calories 108 g, Cholesterol 6 g, Fat 10 g, Protein 4 g
CHEESY BACON STUFFED MINI PEPPERS
These sweet bite-sized peppers are stuffed with a scrumptious bacon cream-cheese mixture and are almost identical to a jalapeño popper. Roasted in the oven, these peppers make a delicious summer appetizer that everyone will love at first bite.
Provided by Amy Desrosiers
Categories Appetizer
Time 27m
Number Of Ingredients 9
Steps:
- Preheat oven to 400° F. Spray a large baking sheet with nonstick spray.
- Wash, dry, and slice peppers lenght-wise. Scoop out membrane and any seeds. Line peppers on a sprayed baking sheet.
- Add all filling ingredients to a large bowl and mix to combine.
- Fill pepper halves with one tablespoon of mixture each.
- Bake peppers until soft, and golden-browned; about 12-15 minutes. Enjoy warm.
Nutrition Facts : ServingSize 1 portion, Calories 59 kcal, Carbohydrate 2 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 71 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g
BAKED CREAM CHEESE STUFFED JALAPEñOS
When working with jalapeños, it helps to wear disposable latex or vinyl gloves. If you don't have gloves be sure not to rub your eyes until you wash your hand thoroughly with warm soapy water.
Provided by Mikekey *
Categories Cheese Appetizers
Time 45m
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 375°. Line a baking sheet with foil.
- 2. Slice jalapenos in half lengthwise. Scrape out all the seeds and ribs from each jalapeño with a spoon.
- 3. Mix together all the filling ingredients except the jack cheese. Cut the jack cheese into 24 2- inch sticks. Pack the filling into the peppers and nestle a stick of jack cheese onto the filling of each one.
- 4. Arrange the peppers on prepared baking sheet and bake for 20-30 minutes, or until the cheese is bubbly and lightly browned, and the peppers are cooked.
- 5. Allow to cool for 5 minutes before serving.
ARTICHOKE STUFFED JALAPENOS WRAPPED IN BACON
Inspired by the Monterey Artichoke Festive, Artichoke Heart Stuffed Jalapenos Wrapped in Bacon are a perfect appetizer or BBQ side dish.
Provided by Keri Hix
Categories Appetizer
Number Of Ingredients 11
Steps:
- Pre-heat oven to 400 degrees.
- Wash the jalapenos and remove the stems. Cut in half lengthwise and remove the seeds and veins. Place on a baking sheet.
- Mix together the cream cheese and mayonnaise. Add the artichoke hearts, green onions, Worcestershire sauce, Parmesan cheese, cayenne, and salt and pepper. and mix well. Taste and adjust spices to your taste.
- Fill the jalapenos with the cream cheese mixture and wrap the center with a 1/2 piece of bacon. Secure with a toothpick.
- Bake the Artichoke Heart Stuffed Jalapenos Wrapped in Bacon in a 400 degree oven for 25 - 30 minutes.
- Let cool slightly and serve. Enjoy!
Nutrition Facts : Calories 56 kcal, Carbohydrate 1 g, Protein 1 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 13 mg, Sodium 88 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
STUFFED JALAPENOS III
These are fabulous and easy. I am asked to make them over and over again. The combo of cream cheese and bacon is wonderful!
Provided by TIFFANY WEAVER
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 1h5m
Yield 12
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Stuff each jalapeno half with whipped cream cheese. Wrap a half slice of bacon around each stuffed jalapeno half.
- Arrange wrapped jalapeno halves in a single layer on a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.
Nutrition Facts : Calories 185.8 calories, Carbohydrate 1.9 g, Cholesterol 36.8 mg, Fat 18 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 7.3 g, Sodium 313.4 mg, Sugar 1.3 g
STUFFED ZUCCHINI BOATS WITH JALAPEñO POPPER CHICKEN
These low-carb Stuffed Zucchini Boats with Jalapeño Popper Chicken are a delicious mix of chicken, cream cheese, Mexican blend cheese, jalapeños, and bacon.
Provided by Cast Iron Keto
Categories Main Course
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 350° F.
- Cut zucchini in half and scoop out the middle. Place zucchini halves cut side up into a large cast-iron skillet.
- Drizzle with oil and season with salt and pepper. Transfer to the oven and bake about 15 minutes.
- While the zucchini is baking mix together the remaining ingredients (only ½ cup of each cheese) in a large bowl.
- Once the zucchini is done baking divide the filling between the zucchini and top with the remaining ½ cup of each cheese.
- Transfer to the oven and bake until cheese is melted about 15 minutes. Serve immediately.
Nutrition Facts : Calories 578 kcal, Carbohydrate 8 g, Protein 38 g, Fat 44 g, SaturatedFat 18 g, Cholesterol 131 mg, Sodium 1201 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
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