Jalapeno Bacon Stuffing Recipes

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JALAPENO-BACON STUFFING



Jalapeno-Bacon Stuffing image

This is a side dish that goes great with turkey and is 100 times better than a "stovetop stuffing." If you take it to a potluck dinner you will be forever doomed to repeat the same dish forever...they demand it year after year. The jalapenos are the key; I chop them very fine. I have used up to 6 tablespoons, but 4 seems about perfect.

Provided by TEXXYTOE

Categories     Side Dish     Stuffing and Dressing Recipes

Time 1h25m

Yield 16

Number Of Ingredients 15

3 (8.5 ounce) packages cornbread mix
1 ½ cups milk, divided
3 eggs
6 slices bacon
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
1 stick butter, divided
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can cream-style corn
4 tablespoons finely chopped jalapeno pepper, or to taste
2 tablespoons chopped pimento peppers
1 tablespoon white sugar
1 teaspoon salt
1 teaspoon sliced jalapeno pepper, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch pan.
  • Combine cornbread mix, 1 cup milk, and eggs in a bowl. Mix until well blended; batter will be lumpy. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Remove and let cool enough to handle, 15 to 30 minutes. Crumble and set aside in a bowl.
  • Reduce the oven temperature to 350 degrees F (175 degrees C).
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserve 2 tablespoons grease in the pan. Let bacon cool slightly, about 5 minutes; crumble and set aside.
  • Heat reserved bacon grease over medium-high heat. Cook onion, bell pepper, and celery in the hot grease until soft, 5 to 7 minutes. Set aside.
  • Melt 6 tablespoons butter in a large saucepan over medium heat. Add corn, cream-style corn, remaining milk, chopped jalapenos, pimentos, sugar, and salt. Cook until heated through, 5 to 7 minutes. Stir in bacon and sauteed vegetables. Stir in 2 cups crumbled cornbread. Transfer mixture to a baking dish.
  • Melt remaining butter and stir into remaining 1/2 cup crumbled cornbread; sprinkle over stuffing mixture.
  • Bake in the preheated oven until crumbs are light brown, about 10 minutes. Garnish with sliced jalapenos.

Nutrition Facts : Calories 333 calories, Carbohydrate 45.5 g, Cholesterol 55.8 mg, Fat 14.2 g, Fiber 4.3 g, Protein 7.6 g, SaturatedFat 6.1 g, Sodium 943.8 mg, Sugar 4.6 g

BACON-WRAPPED STUFFED JALAPENOS



Bacon-Wrapped Stuffed Jalapenos image

Sunday is grill-out day for my husband, Cliff, and these bacon-wrapped stuffed jalapenos are one of his specialties. We usually feature them at our annual Daytona 500 party. They disappear from the appetizer tray in no time.

Provided by Taste of Home

Categories     Appetizers

Time 1h40m

Yield 2 dozen.

Number Of Ingredients 4

24 medium jalapeno peppers
1 pound uncooked chorizo or bulk spicy pork sausage
2 cups shredded cheddar cheese
12 bacon strips, cut in half

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.

Nutrition Facts : Calories 132 calories, Fat 10g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 365mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.

BLUEZY'S STUFFED JALAPENOS WITH BACON



Bluezy's Stuffed Jalapenos with Bacon image

One of my favorite recipes! I love jalapenos and make these when nothing else hits the spot. Topped with sour cream or ranch dressing and chopped fresh chives, this is a great appetizer or snack. Serve with homemade sangria. Also great on the grill.

Provided by Mary Beasley

Categories     Appetizers and Snacks     Vegetable     Jalapeno Popper Recipes

Time 40m

Yield 24

Number Of Ingredients 5

12 slices hickory-smoked bacon, cut in half crosswise
12 large jalapeno peppers, halved lengthwise and seeded
1 (6 ounce) tub whipped cream cheese at room temperature
6 ounces shredded Cheddar cheese
1 tablespoon Worcestershire sauce

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  • Place bacon in a skillet over medium heat, working in batches, and cook until bacon is translucent and still flexible, about 2 minutes per side. Set bacon aside.
  • Trim membranes from jalapeno pepper halves to reduce heat. Rinse peppers and set aside.
  • Place whipped cream cheese and Cheddar cheese into a bowl and mix until well blended; stir in Worcestershire sauce. Spoon cheese mixture into a pastry bag fitted with a large tip. Pipe the cheese filling generously into the pepper halves. Top each filled pepper with a precooked bacon strip and arrange onto prepared baking sheet.
  • Bake in the preheated oven until cheese filling is bubbling and the bacon strips are lightly browned, 8 to 14 minutes. Serve hot.

Nutrition Facts : Calories 76.3 calories, Carbohydrate 1 g, Cholesterol 19.2 mg, Fat 6.3 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 3.3 g, Sodium 187.3 mg, Sugar 0.7 g

STUFFED JALAPEñOS WITH BACON AND CHEESE



Stuffed Jalapeños with Bacon and Cheese image

Discover our Stuffed Jalapeños with Bacon and Cheese. With the perfect amount of heat and delicious cheesy flavor, these stuffed jalapeños with bacon will wow the crowds!

Provided by My Food and Family

Categories     Football Party Center

Time 30m

Yield 9 servings

Number Of Ingredients 7

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
4 slices cooked OSCAR MAYER Bacon, crumbled
2 Tbsp. finely chopped onions
2 Tbsp. chopped fresh cilantro
1 clove garlic, minced
18 jalapeño peppers, cut lengthwise in half, seeds and membranes removed

Steps:

  • Heat oven to 375°F.
  • Combine all ingredients except peppers; spoon into peppers.
  • Place, filled sides up, on baking sheet.
  • Bake 10 min. or until cheese is melted.

Nutrition Facts : Calories 120, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 220 mg, Carbohydrate 3 g, Fiber 1 g, Sugar 2 g, Protein 5 g

BACON-JALAPENO STUFFING



Bacon-Jalapeno Stuffing image

This is NOT your momma's heirloom stuffing! Bread, cornbread, jalapeno, pepper jack and bacon? Comfort with a kick. This recipe will set you apart. I hijacked this from the Food Network last year

Provided by JEN49_T

Categories     Christmas

Time 15m

Yield 8 serving(s)

Number Of Ingredients 14

1/4 lb bacon, diced
2 tablespoons butter
1 onion, chopped
3 celery ribs, chopped
1 jalapeno, diced
1 tablespoon thyme
3/4 teaspoon chili powder
3 cups chicken broth
2 eggs
1 cup shredded monterey jack pepper cheese
8 cups white bread cubes, toasted
6 cups crumbled cornbread (unsweetened buttermilk)
salt (to taste)
pepper (to taste)

Steps:

  • In a large deep skillet, saute 1/4 pound diced bacon in 2 tablespoons butter for 5 minutes; transfer to paper towels.
  • Season with salt and pepper and add 1 chopped onion, 3 chopped celery stalks, 1 diced jalapeno, 1 tablespoon thyme and 3/4 teaspoon chili powder; cook 5 minutes.
  • Pour in 3 cups chicken broth. Simmer until step 5.
  • In a large bowl, mix 2 eggs, 1 cup diced pepper jack cheese and the bacon.
  • Add to the bowl 8 cups toasted white bread cubes, 6 cups crumbled cornbread and the hot broth mixture.
  • Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.

BACON-JALAPENO STUFFING



Bacon-Jalapeno Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 14

1/4 pound diced bacon
2 tablespoons unsalted butter, plus more for the baking dish
Kosher salt and freshly ground black pepper
1 onion, chopped
3 celery stalks, chopped
1 jalapeno, diced
1 tablespoon thyme
3/4 teaspoon chili powder
3 cups chicken broth
2 large eggs
1 cup diced pepper jack cheese
8 cups toasted white bread cubes
6 cups crumbled cornbread
Unsalted butter or turkey pan drippings

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with butter.
  • In a large deep skillet, saute the diced bacon in 2 tablespoons butter for 5 minutes; transfer to paper towels.
  • Season with salt and pepper and add the onion, celery, jalapeno, thyme and chili powder; cook 5 minutes.
  • Pour in the chicken broth and simmer until step 5.
  • In a large bowl, mix the eggs, pepper jack cheese and the bacon.
  • Add to the bowl 8 cups toasted white bread cubes, 6 cups crumbled cornbread and the hot broth mixture.
  • Gently toss the stuffing, then spread in the prepared baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes. Uncover and bake until golden, 20 more minutes.

CREAM CHEESE STUFFED JALAPENOS WRAPPED IN BACON



Cream Cheese Stuffed Jalapenos Wrapped in Bacon image

Delicious stuffed jalapeno recipe I got from my sister. Great for parties, especially barbecues. You can cook either in the oven or on the grill, but I prefer the grill. You can also substitute Anaheim peppers for a little less heat.

Provided by abbibaby

Categories     Cheese

Time 30m

Yield 30 peppers, 10-15 serving(s)

Number Of Ingredients 5

30 jalapeno peppers (or Anaheim peppers)
2 (16 ounce) packages bacon
16 ounces cream cheese, softened
2 cups sun-dried tomatoes, chopped (out of a jar is fine, they don't have to be fresh)
1 tablespoon garlic powder

Steps:

  • Wash and remove the seeds of the jalapenos by making a "T" cut in the jalapenos and scooping out the seeds. (A "T" cut is where you cut the pepper horizontal about half way and then in the middle of the slit, you cut a vertical slit forming a "T" cut in the pepper.).
  • In a bowl, combine cream cheese, sun dried tomatoes, and garlic powder. Using a teaspoon "stuff" the jalapeno with the cream cheese mixture.
  • Wrap jalapeno in bacon and secure with a toothpick. (If you are cooking on the grill remember to soak toothpick in water for 15 minutes before securing pepper with it, to ensure it doesn't catch fire on the grill).
  • Cook on the grill or bake at 450° F for 15 minutes or until bacon is cooked through.
  • Enjoy!

Nutrition Facts : Calories 614.1, Fat 56.9, SaturatedFat 22.4, Cholesterol 111.7, Sodium 1129.7, Carbohydrate 11.9, Fiber 2.6, Sugar 7.3, Protein 15.3

BACON-JALAPENO STUFFING



Bacon-Jalapeno Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 14

1/4 pound diced bacon
2 tablespoons unsalted butter, plus more for the baking dish
Kosher salt and freshly ground black pepper
1 onion, chopped
3 celery stalks, chopped
1 jalapeno, diced
1 tablespoon thyme
3/4 teaspoon chili powder
3 cups chicken broth
2 large eggs
1 cup diced pepper jack cheese
8 cups toasted white bread cubes
6 cups crumbled cornbread
Unsalted butter or turkey pan drippings

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with butter.
  • In a large deep skillet, saute the diced bacon in 2 tablespoons butter for 5 minutes; transfer to paper towels.
  • Season with salt and pepper and add the onion, celery, jalapeno, thyme and chili powder; cook 5 minutes.
  • Pour in the chicken broth and simmer until step 5.
  • In a large bowl, mix the eggs, pepper jack cheese and the bacon.
  • Add to the bowl 8 cups toasted white bread cubes, 6 cups crumbled cornbread and the hot broth mixture.
  • Gently toss the stuffing, then spread in the prepared baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes. Uncover and bake until golden, 20 more minutes.

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