Deviled Ham Stuffed Jalapeños Recipes

DEVILED HAM STUFFED JALAPEñOS

Steps:

• Halve the whole jalapeños. Remove the membrane and seeds.
• Soften the cream cheese.
• Add deviled ham.
• Add a little jalapeño juice to make a working smooth consistency.
• Chill mixture for 30 minutes.
• Spread mix on jalapeño halves and chill until ready to serve.
• This makes the peppers crispier.
• Receive accolades! These are addictive and keep a long time!

DEVILED HAM FRITTATA WITH JALAPENO AND SCALLION RELISH

Steps:

• Heat 1/3 cup of the vegetable oil in a 10-inch nonstick ovenproof saute pan over medium-high heat until it shimmers. Carefully add the jalapeno and scallions. Turn off the heat and stir to combine. Cook in the hot oil for 1 minute, stirring constantly. Stir in the sesame oil and season lightly with salt. Remove to a bowl and set aside until ready to serve. Wipe the pan clean.
• Heat the broiler with a rack set in the middle of the oven.
• Pulse the ham, onions and mustard in the bowl of a food processor until a chunky paste forms.
• Whisk the eggs and heavy cream in a mixing bowl.
• Heat the remaining vegetable oil in the same saute pan over medium-high heat. Add the pureed ham mixture and saute until the onions have softened and the mixture is lightly browned in parts, about 5 minutes, stirring occasionally. Reduce the heat to medium and wait 2 minutes in order for the pan to come down to temperature; continue stirring. Pour the beaten eggs over the ham, mix together and cook until the eggs start to set, about 2 minutes. Sprinkle with the cheese and continue to cook until the frittata is almost set but the top is still runny, 5 to 7 minutes.
• Place the frittata under the broiler and broil until the top is golden brown, 3 to 5 minutes. Let stand for 5 minutes. Using a rubber spatula, loosen the frittata from the pan and invert onto a plate. Cut into wedges and serve topped with the jalapeno and scallion relish. Serve alongside a lightly dressed green salad if desired.

DEVILED HAM STUFFED CUCUMBERS

Steps:

• Cut cucumber in half lengthwise and scoop out seeds.
• In a bowl, mix together deviled ham, chopped egg, onion, pickle and mustard.
• Spoon mixture into cucumber shells. Chill.
• When ready to serve, cut cucumber diagonally into 1-inch pieces.

BACON-WRAPPED STUFFED JALAPENOS

Steps:

• Make a lengthwise cut in each jalapeno, about 1/8 in. deep; remove seeds. Combine the sausage and cheese; stuff into jalapenos. Wrap each with a piece of bacon; secure with toothpicks., Grill, covered, over indirect medium heat for 36-40 minutes or until a thermometer reads 160°, turning once. Grill, covered, over direct heat for 1-2 minutes or until bacon is crisp.

STUFFED JALAPENOS III

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.

DEVILED HAM-STUFFED MUSHROOMS

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with foil.
• Mix cream cheese, deviled ham, onion soup mix, Worcestershire, and curry powder together in a bowl until well blended.
• Stuff each mushroom with cream cheese mixture and place on the baking sheet with the stuffing facing up. Sprinkle with Parmesan cheese.
• Broil in the preheated oven until cheese is nicely melted, 3 to 5 minutes.

DEVILED HAM-STUFFED EGGS

Steps:

• Cut eggs in half lengthwise. Remove yolks; place in small bowl. Mash with fork.
• Add ham, mayo and mustard; mix well.
• Spoon egg yolk mixture evenly into egg whites. Top each with 1 olive half. Garnish with paprika, if desired.

DEVILED HAM STUFFED EGGS

Steps:

• Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the next eight ingredients; mix well. Stuff or pipe into egg whites. Refrigerate until serving. Sprinkle with paprika.