Joes Screaming Stuffed Jalapeno Poppers Recipes

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JOE'S SCREAMING STUFFED JALAPENO POPPERS



Joe's Screaming Stuffed Jalapeno Poppers image

Make and share this Joe's Screaming Stuffed Jalapeno Poppers recipe from Food.com.

Provided by Epi Curious

Categories     Peppers

Time 40m

Yield 18 appetizers, 6-8 serving(s)

Number Of Ingredients 8

8 ounces cream cheese (may use less, depending on size of peppers used)
4 garlic cloves, chopped (use less if you use less cream cheese or small peppers)
1/4 cup sun-dried tomato, finely chopped (nice handful from the jar)
fresh basil, chopped (to taste)
1 pinch salt
18 jalapeno peppers (larger than average size will make them easier to stuff)
1 lb bacon, thinly sliced (use less if you use smaller peppers)
toothpick (for the peppers, not your teeth!)

Steps:

  • Mix cream cheese with chopped garlic, sun-dried tomatoes and a dash of chopped basil. Add a pinch of salt. Mix until the mixture is soft and manageable.
  • Slice each jalapeno lengthwise on 1 side, being careful not to cut the jalapeno in half. Remove the seeds if you don't want them too hot -- depending on your pepper, you may have to slice around the stem of the pepper to create a manageable opening to squeeze the filling inches.
  • Fill either a pastry bag or tool of your choise with the filling. Use something that will allow you to squeeze the filling into the opening of the pepper with ease. Be careful not to overfill as the filling may spurt out while 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 them first to prevent burning on the grill). This also helps prevent the peppers from falling into the grill! Long metal or wood skewers work well for large amounts.
  • BBQ the peppers until they are lightly roasted, or until the bacon is fully cooked. Use some foil to cook on if your peppers are cooking too fast or beginning to burn on a hot grill.
  • Serve immediately.

Nutrition Facts : Calories 499.9, Fat 47.6, SaturatedFat 19.7, Cholesterol 93, Sodium 815.9, Carbohydrate 5.9, Fiber 1.5, Sugar 2.4, Protein 12.6

JALAPENO POPPERS



Jalapeno Poppers image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 1h5m

Yield 10 servings

Number Of Ingredients 3

20 fresh jalapenos, 2 to 3 inches in size
Two 8-ounce packages cream cheese, slightly softened
1 pound thin (regular) bacon, slices cut in half

Steps:

  • Preheat the oven to 275 degrees F. Set a wire rack over a baking sheet.
  • If you have them, slip on some latex gloves for the pepper prep. Cut the jalapenos in half lengthwise. With a spoon, remove the seeds and white membranes (the source of the heat; leave a little if you like things HOT). Smear cream cheese into each jalapeno half and then wrap with a bacon piece (1/2 slice). Secure by sticking a toothpick through the middle. Place on the rack in the baking sheet.
  • Bake for 40 to 45 minutes. (You don't want the bacon pieces to shrink so much they start to squeeze the jalapenos.) If after 45 minutes the bacon doesn't look brown enough, just keep cooking until the bacon is sizzling.
  • Serve immediately, or they're also great at room temperature.

JOE'S SCREAMING STUFFED JALAPENO POPPERS



JOE'S SCREAMING STUFFED JALAPENO POPPERS image

Categories     Pepper     Appetizer     Tailgating

Yield 10-25 Peppers

Number Of Ingredients 8

1 to 2 packages cream cheese, depending on the size of your pepper, room temperature
2 to 4 cloves chopped garlic or granulated, depending on your preference (c'mon, no spicy finger food is complete without this spice)
1/4 cup finely chopped sun-dried tomatoes - a nice handful from the jar
Chopped fresh basil leaves
Pinch salt
10 to 25 jalapeno peppers (larger then average size will make them easier to stuff)
1/2 to 1 pound thinly sliced bacon (Pork Fat Rulez!)
Toothpicks (for the peppers, not your teeth silly)

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!

BACON-WRAPPED JALAPENO POPPERS



Bacon-Wrapped Jalapeno Poppers image

Better than the typical poppers.

Provided by videogator

Categories     Appetizers and Snacks     Vegetable     Jalapeno Popper Recipes

Time 30m

Yield 6

Number Of Ingredients 4

½ cup cream cheese
½ cup shredded sharp Cheddar cheese
12 jalapeno peppers, halved lengthwise, seeds and membranes removed
12 slices bacon

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet.
  • Bake in the preheated oven until bacon is crispy, about 15 minutes.

Nutrition Facts : Calories 213 calories, Carbohydrate 2.5 g, Cholesterol 51.3 mg, Fat 17.7 g, Fiber 0.7 g, Protein 11 g, SaturatedFat 8.8 g, Sodium 539.5 mg, Sugar 1 g

JALAPEñO POPPERS RECIPE BY TASTY



Jalapeño Poppers Recipe by Tasty image

Here's what you need: jalapeñoes, bacon, cream cheese

Provided by Alvin Zhou

Categories     Appetizers

Time 30m

Yield 8 poppers

Number Of Ingredients 3

4 jalapeñoes
8 slices bacon
8 oz cream cheese, softened

Steps:

  • Preheat oven to 400°F (200˚C).
  • Slice the jalapeños in half, then remove the seeds by scraping out the insides.
  • Spread the cream cheese evenly among the jalapeño shells.
  • Wrap each jalapeño in bacon.
  • Place the bacon-wrapped jalapeños on a baking sheet lined with parchment paper. Bake for 20 minutes, until bacon is browned and peppers are tender.
  • Enjoy!

Nutrition Facts : Calories 106 calories, Carbohydrate 1 gram, Fat 10 grams, Fiber 0 grams, Protein 2 grams, Sugar 1 gram

CHEESE-STUFFED JALAPEñO POPPERS RECIPE BY TASTY



Cheese-Stuffed Jalapeño Poppers Recipe by Tasty image

Here's what you need: jalapeño peppers, pepper jack cheese, eggs, flour, bread crumbs, toothpicks

Provided by Jody Duits

Categories     Snacks

Yield 12 poppers

Number Of Ingredients 6

12 jalapeño peppers
1 block pepper jack cheese
4 eggs
2 cups flour, as needed
2 cups bread crumbs, as needed
24 toothpicks

Steps:

  • Cut the top off each jalapeño and core it, scraping out all the seeds, with the back side of a spoon.
  • Fill the jalapeños with pepper jack cheese, either melted or cubed.
  • Place the top back on the jalapeños and secure with two toothpicks inserted diagonally.
  • NOTE: Be sure each toothpick goes through both the top and the bottom of the jalapeño to secure it.
  • Dredge in flour, eggs, then breadcrumbs. For a thicker breading, double bread the jalapeños by repeating the egg and breadcrumb dredging.
  • Heat oil to 325°F (160°C).
  • Fry each jalapeño popper until golden brown (about 2-3 minutes).
  • Cool and allow extra oil to drip off on a plate lined with paper towels. Remove the toothpicks.
  • Season with salt and serve immediately once cooled enough to handle.
  • Enjoy!

Nutrition Facts : Calories 313 calories, Carbohydrate 41 grams, Fat 9 grams, Fiber 2 grams, Protein 13 grams, Sugar 2 grams

STUFFED JALAPEñO PEPPERS



Stuffed Jalapeño Peppers image

Make and share this Stuffed Jalapeño Peppers recipe from Food.com.

Provided by El Bistro

Categories     Lunch/Snacks

Time 1h10m

Yield 10 Jalapeños, 3 serving(s)

Number Of Ingredients 5

10 large jalapeno peppers, with stems
1 (8 ounce) package Philadelphia Cream Cheese
3/4 cup shredded cheddar cheese
1 ounce hidden valley ranch dressing mix
1 (12 ounce) package bacon

Steps:

  • cut a slit in each jalapeno pepper so that you can open it up. Remove the entire contents of the inside of the pepper. Leaving some of the placenta and seeds will result in a hotter pepper, so how much you clean on the inside is totally up to your taste. I recommend using disposable latex gloves while doing this, because failure to do so may result in unintended pains later -- particularly if you are a male :).
  • Preheat oven to 375 degrees.
  • Soften the cream cheese in the microwave for about 20 seconds.
  • Place the cream cheese in a bowl.
  • Add the ranch dressing powder and the grated cheese to the bowl with the cream cheese. MIx well.
  • Fill the jalapenos with the creame/ranch/cheese mixture.
  • Trim any excess fat from the bacon, preferably with kitchen scissors.
  • Wrap all of the peppers with the bacon.
  • Cook at 375 degrees for about 40 minutes. Keep an eye on them, because depending on the fat in the bacon, thickness of the bacon and so on, your time will vary. This can also be put on a grill -- it will take far less time but will demand your constant attention.
  • Enjoy the best stuffed jalapeños you have ever had.

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