Jalapenopoppersarmadilloeggsnostuffing Recipes

JALAPEñO POPPERS

Steps:

• Heat the oven to 400 degrees. Line a large baking sheet with aluminum foil, then top with a wire rack.
• Halve jalapeños lengthwise. (Do your best to halve them through their stems for added visual appeal.) Using the tip of a small spoon, scoop out and discard the seeds. Set the halved jalapeños aside.
• In a medium bowl, stir together the cream cheese, cilantro, scallions, garlic and lime zest, if using; season generously with salt and pepper.
• Season the inside of each halved jalapeño with salt and pepper, then fill each with about 2 teaspoons of the cream cheese mixture. (Fill until there's a slight dome on top.) Wrap each stuffed jalapeño with 1 piece of bacon, setting one tip of bacon on top of the cream cheese filling, then wrapping the bacon under and over the popper at an angle, so the bacon covers the filling on top in two layers. (The bacon will shrink as it cooks, so you want to make sure the top of the popper is well covered.) Arrange poppers evenly on the wire rack, nestling each popper between two parallel wires to keep it upright so the cream cheese doesn't spill during baking.
• Transfer to the oven, and bake until bacon is cooked through, about 25 minutes. Broil on the rack closest to the broiler until crisp, about 2 minutes. Let cool for 5 minutes, then serve warm.

JALAPENO POPPERS THREE WAYS

Steps:

• Preheat the oven to 350 degrees F.
• Cut the tops off the jalapeno peppers and clean out the core and seeds. Place them upright in an armadillo jalapeno cooker (available online). Alternatively, cut holes to fit the jalapenos in the bottom of a disposable aluminum baking pan and invert it onto a baking sheet.
• For the huevo ranchero filling:
• Beat the eggs and stir in the salsa, half the jack cheese, and salt and pepper, to taste. Fill 8 of the peppers 3/4 full and top with the remaining jack cheese and crushed chips.
• For the sausage pizza filling:
• Mix together the pizza sauce, crumbled sausage, and half the mozzarella. Fill 8 of the jalapenos and top with the remaining mozzarella.
• For the peanut butter filling:
• Put the peanut butter into a plastic bag and cut off a corner to make a pastry bag. Squeeze the peanut butter into the remaining peppers making sure that they are filled all the way down. Top with a spoonful of jelly.
• Bake the poppers for 30 to 40 minutes, or until the peppers are soft.

JOE'S SCREAMING STUFFED JALAPENO POPPERS

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!

JALAPENO POPPERS, "ARMADILLO EGGS" (NO STUFFING)

Steps:

• Slice peppers in half lengthwise and scrape out all the seeds (wear gloves).
• Shred the cheddar& Monterey Jack cheese.
• Try to keep both halves near each other as you have to put them back together later.
• Mix bisquick, raw sausage& cheddar cheese.
• Stuff each pepper with Monterey Jack cheese and put the halves back together.
• Grab a handful of bisquick mixture and mold around pepper in shape of elongated egg.
• Use enough to cover pepper well.
• Dip armadillo egg in beaten egg and roll in Shake'n Bake.
• Bake on broiler pan (can use cookie sheet) at 350 degrees for 25 minutes or until crisp.

JALAPENO DINOSAUR EGGS

Steps:

• divide sausage into 12 equal portions and shape into thin patties.
• mix cornmeal or bread crumbs with pepper, salt and cayenne pepper.
• slice jalapenos in half and remove most of the seeds and membranes.
• slice cheese into sticks that will fit in the jalapenos used.
• slice ham into strips that will wrap around cheese.
• place wrapped cheese into jalapeno cavity and reassemble halves.
• form sausage patties around stuffed jalapenos, covering completely.
• roll covered peppers in flour;.
• then egg wash;.
• then finish with seasoned crumb or cornmeal mixture.
• allow to dry on a platter for about 5 minutes.
• put oil in a large pot to a depth of about 1 1/2 inches.
• heat to 325 degrees.
• with a slotted spoon, lower covered peppers into hot oil.
• cooking a maximum of 4 peppers, brown until well browned.
• when browned, check with a chef's/digital thermometer (about 7-8 minutes).
• insert to a depth of about 1/4 inch, looking for a temperature of 175 degrees.
• allow to cool on absorbent towels, then slice across into 3/4 inch slices.
• arrange on serving platter or keep warm if serving later.
• serve with ranch or other favorite dipping sauce.