Jalapeos Rellenos Stuffed Jalapenos Recipes

STUFFED JALAPENOS

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.

GRILLED STUFFED JALAPENO CHILES

Steps:

• Preheat a gas or charcoal grill or stovetop grill pan over high heat.
• Grill the jalapenos until browned or blistered on all sides and slightly softened, 3 to 5 minutes. Set aside to cool.
• Meanwhile, mix the cheese and oregano in a small bowl. Season with salt and pepper.
• To remove the seeds from the jalapenos, make a crosswise cut at the stem end of each jalapeno, then slice lengthwise down the middle, being careful not to cut the jalapeno completely in half. Peel open the sides of each jalapeno and, using a spoon, gently scrape out the seeds and veins. Fill the cavities with 1 tablespoon of the cheese-oregano mixture. Wrap 1 slice of bacon tightly around each stuffed jalapeno to seal in the cheese.
• Grill, starting the poppers on the side where the bacon-wrapping ends, until the bacon is crisp and fully cooked, about 5 minutes. Serve immediately.

SAUSAGE STUFFED JALAPENOS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.
• In a bowl, mix the sausage, cream cheese, and Parmesan cheese. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes.
• Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with Ranch dressing.

STUFFED JALAPENOS

Steps:

• Slice peppers lengthwise, remove seeds and core; fill with cheese.
• Roll out sausage with rolling pin, between two layers of plastic wrap. Remove plastic from sausage, and wrap a thin coating of sausage around each jalapeno.
• Roll peppers in spicy seasoned coating mix.
• Bake at 350 degrees F (175 degrees C) for 15 to 25 minutes or until brown and sizzling and cheese is melted.

STUFFED JALAPEñOS WITH BACON AND CHEESE

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.

GRILLED STUFFED JALAPENOS

Steps:

• In a small bowl, combine the first seven ingredients. Cut a lengthwise slit down each pepper, leaving the stem intact; remove membranes and seeds. Fill each pepper with 1 tablespoon cheese mixture., Prepare grill for indirect heat. Place peppers in a disposable foil pan. Grill, covered, over indirect medium heat for 8-10 minutes or until peppers are tender and cheese is melted. Serve warm.

STUFFED JALAPENOS I

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Lightly grease a cookie sheet.
• Drain, halve, seed, and rinse jalapeno peppers. Drain the jalapeno peppers on paper towels again. Be very careful when handling the jalapeno peppers as your hands might start to burn from the peppers, use plastic gloves if possible.
• In a small bowl, stir together bean dip and chicken spread. Stuff the peppers with this mixture, and sprinkle the stuffed jalapenos with cheese. Arrange the peppers on the prepared cookie sheet.
• Bake 5 to 10 minutes until the cheese is bubbly. Top the stuffed jalapenos with sour cream immediately before serving.

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.

JALAPEñOS RELLENOS (STUFFED JALAPENOS)

Steps:

• Trim and discard stem ends of 8 jalapeño chiles (always wear rubber gloves when handling hot chiles). Scrape seeds and veins out of each chile with a thin-bladed knife.
• Mash together queso fresco (fresh Mexican cheese), cilantro and mint leaves, and yellow onion. Stuff chiles with mixture, dividing it equally between them.
• Sauté chiles in a lightly oiled nonstick skillet over medium-low heat, turning occasionally, until soft and all sides are browned, about 15 minutes.

SPICY RAMEN-STUFFED JALAPENOS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil and place a rack on top.
• Roughly chop the cooked ramen noodles. Set aside.
• Mix cream cheese, mozzarella, ginger paste, garlic paste, pepper flakes, and salt together in a bowl.
• Hollow out jalapenos and remove seeds. Stuff each jalapeno evenly with cream cheese mixture. Wrap each with one slice of bacon. Lay the jalapenos on top of the baking sheet rack.
• Bake in the preheated oven until bacon is browned and crisp, 30 to 45 minutes.

SIMPLE STUFFED JALAPENOS

Steps:

• Heat oven to 425°F.
• Halve the Jalapenos lengthways and remove seeds and membranes.
• Cut Bacon slices in half giving you 24 four inch strips.
• Spread Cream Cheese level into each Jalapeno half.
• Wrap each Jalapeno with a Bacon strip (secure with a toothpick if desired).
• Bake on a foil lined baking sheet in center of oven for 30 minutes (cheese side up).
• Let stand for 10 minutes before serving.
• Optionally you can BBQ on a foil covered grill.

STUFFED JALAPENOS

Steps:

• Cut a slit along one side of each pepper. Remove seeds; rinse and dry. Fill the inside of each with about 2 teaspoons of cream cheese.

STUFFED JALAPENOS

Steps:

• Preheat grill to medium.
• Wash jalapeños and cut off tops.
• Using end of vegetable peeler, scrape out seeds and membrane (NOTE: wear plastic gloves to protect hands if you are sensitive to hot peppers).
• Poke a hole in the bottom of each pepper (so it can release moisture during cooking and so it won't force the cornbread filling to boil out of the top).
• Season inside of each pepper with a little salt or creole seasoning.
• Make cornbread mix according to directions on box adding cheese and liquid smoke.
• Fill peppers to within 1/4-inch to top of pepper leaving that space for cornbread to bake and rise.
• I use a pastry bag or a Zip style bag with the end cut off to fill the peppers.
• If your peppers are small they will shrink more as they cook so stick a toothpick through the tops of them to keep them from falling through the Chili Grill® holes.
• Place them all in the Chili Grill® holder and place on preheated grill (med heat).
• Close grill cover and let them cook for about 30 minutes checking them halfway through.
• (You might have to adjust the heat to low if they are browning too quickly).
• Peppers will look shriveled and cornbread will pop up over top of peppers when done.
• Enjoy!

CHEESE-STUFFED JALAPENOS

Steps:

• In a small bowl, combine the first five ingredients; beat until blended. Spoon into pepper halves, packing tightly. , In a shallow bowl, whisk egg whites and milk. Place cornflakes in another shallow bowl. Dip peppers into egg mixture, then coat with cornflakes. Place on a baking sheet coated with cooking spray. Bake at 350° for 30 minutes or until browned.

EASY CHEESE-STUFFED JALAPENOS

Steps:

• Preheat oven to 400°. Cut jalapenos in half lengthwise; remove seeds and membranes. In a large saucepan, boil peppers in water for 5-10 minutes (the longer you boil the peppers, the milder they become). Drain and rinse in cold water; set aside., In a small bowl, beat the cream cheese, cheddar cheese and Worcestershire sauce until smooth. Spoon 2 teaspoonfuls into each jalapeno; sprinkle with bacon. Arrange on greased baking sheets. Bake until filling is warmed, 3-5 minutes.

STUFFED JALAPENOS

Steps:

• Soak 10 toothpicks in a small bowl of water (Soaking the toothpicks in water help prevent them from burning over the flame).
• Wash peppers.
• Make one slice on each pepper, from stem to tip.
• Seed each pepper, rinse, and pat dry.
• Stuff each pepper with a spoonful of cream cheese.
• Wrap each pepper with a 1/2 strip of bacon and secure with a wet toothpick.
• Grill for a few minutes on each side until bacon is crisp.

JALAPENO RELLENOS

Steps:

• Rinse and drain jalapenos.
• Slit lengthwise on one side.
• Remove seeds and veins, leaving stem attached.
• Beat cream cheese until fluffy.
• Beat in cheddar cheese and green onion.
• Stuff each pepper with part of the cheese mixture.
• Arrange in a heatproof serving plate or baking sheet.
• Bake in 350 degree oven for about 10 minutes or until cheese melts.
• Top each pepper with a pimiento strip.