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 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
JOE'S SCREAMING STUFFED JALAPENO POPPERS
Enjoy watching your tailgate buddies wipe tears off their faces after eating one of these tastefully disguised cheese-stuffed jalapenos. Originally created with the broiler in mind, these Jalepeno poppers have been enhanced by the BBQ to spice up tailgate parties and backyard mixers. These are easy to prepare in advance and store well in a cooler until ready to be BBQ'd.
Provided by Food Network
Categories appetizer
Time 40m
Yield 10 to 25 stuffed peppers
Number Of Ingredients 8
Steps:
- Preheat the grill.
- Mix each package of cream cheese with chopped garlic, sun-dried tomatoes, and a dash of chopped basil. Add a pinch of salt. Mix until mixture is soft and manageable.
- Slice each jalapeno lengthwise on 1 side, being careful not to cut the jalapeno in 1/2. Remove the seeds if you don't think your friends can handle the heat, otherwise leave'em and enjoy watching your friends shed a few extra tears. hehe... Depending on your pepper, you may have to slice around the stem of the pepper to create a manageable opening to squeeze the filling in.
- Fill either a pastry bag, or your choice of tools with the filling. Use something that will allow you to sqeeze the filling into the opening of the pepper with ease. I've used a plastic frosting tool, cookie press, and even just a small spoon to squeeze the filling in. However you choose, insert a liberal amount of filling into each jalapeno. Be careful not to overfill as the filling may spurt out during cooking.
- Wrap each pepper with 1 to 2 strips of bacon, securing the opening in the pepper. Secure the bacon with a toothpick (best to soak the toothpicks first, to prevent burning on the BBQ). This also helps the jalapenos from falling into the BBQ (you're bound to loose at least 1, oh well). Long metal or wood skewers also work well for large amounts.
- BBQ the peppers until they lightly roasted, or until the bacon is fully cooked. Use some foil to cook on if your peppers are cooking or burning too fast on a HOT BBQ.
- Serve 'em up and watch your friends squirm with delight!
ITALIAN STUFFED JALAPENOS
Steps:
- Preheat oven to 350 degrees F and set a rack in the middle of the oven.
- Place jalapenos on a sheet tray and roast for 10 minutes. Remove from the oven and let cool. Turn broiler on medium.
- Heat the oil in a medium saute pan. Add the sausage and cook for 5 to 7 minutes. Add the onions, peppers, and garlic and cook to soften for about 5 minutes. Remove and place in a large bowl. Cool to room temperature, then add mascarpone, and Parmesan. Mix ingredients thoroughly and season with salt and pepper.
- Place approximately 1 tablespoon of mixture into each jalapeno half, and top with 1/2 teaspoon of mozzarella cheese.
- Place the sheet tray of stuffed peppers in oven and broil until mozzarella cheese melts.
STUFFED JALAPEñOS
As a game-day snack, they cannot be beat. Stuffed jalapeños, filled with Cheddar and cream cheese and run through with cilantro, are roasted to sweet intensity in the oven and finished under the broiler or in the dying light of a grill's fire. Consume with beer in advance of a plate of chicken wings, or a nap.
Provided by Sam Sifton
Categories snack, finger foods, appetizer
Time 40m
Yield 6-12 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375. In a small bowl, combine the grated Cheddar cheese with the cream cheese and sour cream, and use a fork to mash and combine. Add the cilantro, salt and pepper, and mix again to combine. Spoon the mixture into a quart-size plastic freezer bag, and set aside.
- Wearing disposable latex gloves (or at any rate being very careful not to get the interiors of the jalapeños on your skin or in your eyes or nose), use a knife to split the peppers down the center, and dispose of the seeds and ribs. Rub lightly with oil, and place on a roasting pan.
- Cut a half-inch triangle from one corner of the bag with the cheese in it, and pipe the mixture into each of the jalapeños. Gently press the cheese mixture into the peppers. Roast until the peppers have softened and the cheese has just started to bubble, approximately 15 minutes. Finish over the grill, if you like.
Nutrition Facts : @context http, Calories 113, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 10 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 117 milligrams, Sugar 1 gram, TransFat 0 grams
FOUR CHEESE STUFFED JALAPENOS
These are a great appetizer - jalapeno peppers stuffed with 4 kinds of cheese and spices, then baked.
Provided by Melissa
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add jalapeno peppers, cover, and steam until slightly tender, about 5 minutes.
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Mix cream cheese with Parmesan, Cheddar, and feta cheeses, garlic, salt, black pepper, cayenne pepper, chili powder, and garlic powder in a bowl.
- Arrange jalapeno peppers on prepared baking sheet. Spoon cheese mixture into each pepper.
- Bake in the preheated oven until cheese is melted and bubbling, about 10 minutes.
Nutrition Facts : Calories 299.8 calories, Carbohydrate 5 g, Cholesterol 87.4 mg, Fat 26.9 g, Fiber 0.9 g, Protein 10.7 g, SaturatedFat 17 g, Sodium 1045.6 mg, Sugar 1.8 g
GUY FIERI'S ITALIAN STUFFED JALAPENOS
These are delicious! I topped with Snyder's Jalapeno Pretzels for an extra kick. Very easy to make and yummy yummy! Recipe courtesy of Food Network and Guy Fieri.
Provided by AmyZoe
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 and set a rack in middle of oven.
- Place jalapenos on a sheet tray and roast for 10 minutes.
- Remove from the oven and let cool.
- Turn broiler on medium.
- Heat oil in a medium saute pan.
- Add the sausage and cook for 5 to 7 minutes.
- Add the onions, peppers, and garlic.
- Cook to soften for about 5 minutes.
- Remove and place in a large bowl.
- Cool to room temperature, then add mascarpone or cream cheese, and Parmesan.
- Mix ingredients thoroughly and season with salt and pepper.
- Place approximately 1 tablespoon of mixture into each jalapeno half.
- Top with 1/2 teaspoon of mozzarella cheese.
- Place the sheet tray of stuffed peppers in oven and broil until mozzarella cheese melts.
CRAB-STUFFED JALAPENOS
"This is always a hit when my husband and I bring them to parties. They're especially great for sporting events and always seem to compliment the other food being served," says Susan Dugat of Rockport, Texas.
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Cut stems off jalapenos; remove seeds and membranes; set aside. In a small bowl, beat the cream cheese, Worcestershire sauce and garlic powder until blended. Stir in crab and cheese. , Transfer to a resealable plastic bag; cut a small hole in a corner of the bag. Pipe filling into jalapenos. Wrap each with a piece of bacon; secure with toothpicks. , Place on an ungreased baking sheet. Bake at 350° for 40-50 minutes or until peppers are crisp-tender.
Nutrition Facts : Calories 41 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 188mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
GUY FIERI'S ITALIAN STUFFED JALAPENOS
Make and share this Guy Fieri's Italian Stuffed Jalapenos recipe from Food.com.
Provided by Karen in MA
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F.
- Place jalapenos on a sheet tray and roast for 5 minutes, then remove and let cool.
- In a medium saute pan heat oil to medium add onions, peppers and garlic, cook until translucent.
- Let all hot ingredients cool to room temperature, then add cream cheese, and Parmesan, mix ingredients thoroughly.
- Place approximately 1 tablespoon of mixture into half of jalapeno, and top with 1/2 teaspoon of mozzarella cheese.
- Place sheet try of stuffed peppers in oven and bake for 5 minutes or until mozzarella cheese melts.
- Garnish with minced chives and parmesan cheese.
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5/5 (1)Category Hors D'oeuvresServings 24Total Time 1 hr
- Preheat the oven to 375°. Using the flat side of a chef’s knife, crush the garlic and 1/2 teaspoon of salt to a paste. Scrape the garlic paste into a medium bowl and add the cream cheese, scallions, egg yolk, cumin, mustard and 1/3 cup of cilantro. Stir with a rubber spatula until well combined. Season with a generous pinch each of salt and pepper, then fold the cheddar into the filling.
- On a rimmed baking sheet, toss the jalapeños with the olive oil and a pinch each of salt and pepper until well coated. Arrange them cut side up and spoon 1 1/2 to 2 tablespoons of filling into each one. Bake for about 20 minutes, rotating the sheet from front to back halfway through, until the filling is puffed and bubbling and the jalapeños are tender. Garnish with minced cilantro and serve with lime wedges.
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