BACON-WRAPPED PEANUT BUTTER JALAPENOS
Because EVERYTHING is better wrapped in bacon.
Provided by ambibambi
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 35m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Fill each jalapeno half with peanut butter; wrap jalapeno with half slice of bacon, and secure with a toothpick. Arrange the wrapped jalapenos on a baking sheet.
- Bake in the preheated oven until the bacon is dark brown, about 25 minutes.
Nutrition Facts : Calories 148.4 calories, Carbohydrate 4.1 g, Cholesterol 10 mg, Fat 12 g, Fiber 1.3 g, Protein 7.6 g, SaturatedFat 3 g, Sodium 284.9 mg, Sugar 1.9 g
PEANUT BUTTER JALAPENO POPPERS
You get all the flavors of your favorite jalapeno poppers in these spicy, panko-breaded pan-fried cheese balls served with sour cream and chives.
Provided by Crosse & Blackwell
Categories Trusted Brands: Recipes and Tips Crosse & Blackwell®
Time 1h45m
Yield 35
Number Of Ingredients 12
Steps:
- Stir jalapenos, cheese, peanut butter, chutney and Cajun seasoning in medium bowl until blended. Shape into 1/2-inch round balls.
- Place egg, flour and breadcrumbs into three separate small bowls. Coat each ball in flour, then egg and breadcrumbs. Chill on baking sheet 1 hour.
- Heat 2 inches oil to 350 degrees F in a 6-quart saucepan. Fry poppers 1 1/2-2 minutes each or until golden brown. Drain on paper towel. Season with salt.
- Combine sour cream and chives. Serve with poppers.
Nutrition Facts : Calories 65.3 calories, Carbohydrate 5.1 g, Cholesterol 15.1 mg, Fat 4.3 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 1.9 g, Sodium 67.3 mg, Sugar 0.3 g
JALAPENO PEPPER POPPERS
Steps:
- Preheat a grill to medium heat.
- Cut about 1/2-inch off the top each jalapeno pepper. Take the top pieces that you just cut off, cut the sides off and reserve, discarding the middle stem pieces. These will be used to plug the open end of each pepper to help keep the cheese from melting out. Using a straight peeler, scrape out the seeds and ribs from the inside of each of the peppers.
- Slice each cheese stick into pieces that are just slightly shorter than the jalapenos. Stuff a pepper with a piece of cheese. Take the reserved side pieces and place them into the open end of the pepper, covering the cheese and plugging the hole. Take a piece of bacon and wrap the pepper from the bottom end to the top end, making sure to secure the "plug" at the top end. Take a second piece of bacon and lay it down on a clean work surface. Roll up the pepper so that it is almost completely covered in bacon and secure with a toothpick. Repeat with the remaining peppers, cheese, bacon and toothpicks. Sprinkle each with chili powder.
- Place on the grill, cover and cook over indirect heat until the bacon is crispy, 15 to 20 minutes, making sure to turn every 3 to 4 minutes.
- While the poppers are grilling, combine the sour cream, cream cheese and honey in a small bowl. Mix until well blended and serve with the poppers.
- Cook's Note: The poppers can also be made in the oven. Place the poppers onto a baking sheet fitted with a rack that has been sprayed with nonstick cooking spray. Bake in a 400 F degree oven until the bacon is brown and crispy, 15 minutes.
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.
THE ELVIS PEANUT BUTTER BANANA BURGER
You've never had a burger quite like this before. Legend has it Elvis loved his peanut butter, bacon, and banana sandwiches, so we created this salty, sweet burger as a tribute to the king of rock 'n' roll. Piled high with creamy peanut butter, extra-crispy bacon, caramelized bananas, and a sweet honey drizzle, this totally unique combination of flavors will have you all shook up. Whether you grill the patties or cook them smash burger-style on the stovetop, these burgers will be a hunk of burning love at your cookout.
Provided by Annie Campbell
Categories Hamburgers
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Heat a griddle over medium heat. Butter the inside slices of each burger bun, then toast in the skillet until golden brown, 2 to 3 minutes. Set aside.
- Heat a large skillet over low heat; pan-fry the bacon for 2 minutes, then increase heat to medium-high and continue to pan-fry until crispy, 5 to 7 minutes, turning often. Drain on paper towels and discard most of the bacon grease.
- Cut each banana lengthwise into long slices, about 4 inches in length. Pour the sugar into a small bowl, then add in the banana slices to coat both sides in sugar. Fry the banana slices in the same skillet over medium heat until caramelized, 2 to 3 minutes.
- Cook the burgers on a griddle over medium-high heat for 3 to 4 minutes per side, seasoning with salt and pepper. Press down firmly with a spatula to flatten the patties as they cook. A thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
- To assemble the burgers, lay down the bottom half the burger bun and spread on 1 tablespoon peanut butter. Place a burger patty on top, then add another tablespoon of peanut butter. Top with 2 to 3 slices of caramelized bananas, then 2 to 3 pieces of bacon. Drizzle with 1 teaspoon honey, then place the remaining burger bun on top.
Nutrition Facts : Calories 953.4 calories, Carbohydrate 66 g, Cholesterol 130.3 mg, Fat 62.6 g, Fiber 4.2 g, Protein 34.2 g, SaturatedFat 22.8 g, Sodium 818 mg
BEST EVER JALAPENO POPPERS
This is a recipe I made by taking the best of three or four popper recipes and combining them to make something that tastes wonderful. A frequent request at my house, and at others. I usually make 100 and put them in the fridge. They don't last long. Adjust the amount of bacon bits and type of shredded cheese to taste. Increase the recipe as necessary! Lots of tests helps to best figure out the way you like it. Be sure to wear rubber gloves while seeding the jalapenos -- they will burn.
Provided by HLSANDS
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 1h
Yield 32
Number Of Ingredients 8
Steps:
- In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
- Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
- Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
- In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.
Nutrition Facts : Calories 149.2 calories, Carbohydrate 6.8 g, Cholesterol 19.8 mg, Fat 12 g, Fiber 0.5 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 109.8 mg, Sugar 1 g
THAI PEANUT STUFFED JALAPEñOS
Ready in 30 minutes, these jalapeño poppers take on a Thai influence in a standout snack that's right at home at either casual or dressed-up affairs.
Provided by Betty Crocker Kitchens
Categories Snack
Time 30m
Yield 30
Number Of Ingredients 5
Steps:
- With small sharp knife, cut each chile in half, leaving stem on one of the halves. Scoop out seeds; rinse chiles. Drain, cut side down, on paper towel.
- Meanwhile, place cream cheese in resealable freezer plastic bag; seal. Cut 1/2 inch off one corner of bag; set aside. In small bowl, mix peanut butter and brown sugar. Spoon mixture into another resealable freezer plastic bag; seal. Cut 1/2 inch off one corner of bag.
- Squeeze bag containing cream cheese to fill each chile half with about 1/2 teaspoon cream cheese; repeat with peanut butter mixture. Dip surface of peanut butter into chopped peanuts. Arrange stuffed jalapeños on platter; serve at room temperature.
Nutrition Facts : Calories 60, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Appetizer, Sodium 55 mg, Sugar 3 g, TransFat 0 g
JALAPEñO POPPER CUPS RECIPE BY TASTY
Here's what you need: phyllo dough, unsalted butter, shredded Cabot Habanero Cheese, shredded Cabot Seriously Sharp Cheddar Cheese, cream cheese, garlic, kosher salt, scallions, jalapeñoes
Provided by Cabot Creamery Co-operative
Categories Appetizers
Yield 12 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F (180°C).
- Place a sheet of phyllo dough on a clean, flat surface and brush with melted butter. Place another sheet of phyllo on top of the buttered sheet and brush with more butter. Repeat with another sheet of phyllo, then stack a final sheet of phyllo on top and press to flatten. Repeat with the remaining 4 sheets of phyllo and melted butter.
- Using a 4-inch round cutter, cut 6 circles from each layered phyllo square for a total of 12 rounds. Press each round into a cavity of a 12-cup muffin tin.
- Par-bake the phyllo cups until beginning to turn golden brown, about 5 minutes.
- In a medium bowl, combine the Cabot Habanero Cheese, Cabot Seriously Sharp Cheddar Cheese, cream cheese, garlic, salt, scallion whites, and the jalapeños. Mix well.
- Evenly distribute the filling between the phyllo cups, about 1 heaping tablespoon per cup.
- Bake until the cheese is melted and bubbly, about 10 minutes. Remove from the oven and let the cups cool slightly, about 2 minutes.
- Garnish with the scallion greens, then serve.
- Enjoy!
Nutrition Facts : Calories 148 calories, Carbohydrate 2 grams, Fat 12 grams, Fiber 0 grams, Protein 5 grams, Sugar 0 grams
JALAPEñO POPPERS RECIPE BY TASTY
Here's what you need: jalapeñoes, bacon, cream cheese
Provided by Alvin Zhou
Categories Appetizers
Time 30m
Yield 8 poppers
Number Of Ingredients 3
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
JALAPENO POPPERS FROM IDAHOAN®
These Jalapeño Poppers made with Idahoan Four Cheese Flavored Mashed Potatoes are sure to be a tailgate favorite! Place multiple poppers on a skewer ahead of time and finish them on the grill.
Provided by Idahoan
Categories Trusted Brands: Recipes and Tips Idahoan®
Yield 8
Number Of Ingredients 3
Steps:
- Prepare mashed potatoes following package directions, set aside to cool.
- Split jalapenos lengthwise and remove the seeds and membrane.
- Stuff with 2 tablespoons of the mashed potatoes and wrap with a bacon slice.
- Broil until bacon is slightly crisp
Nutrition Facts : Calories 221.6 calories, Carbohydrate 4.7 g, Cholesterol 40.6 mg, Fat 15.9 g, Fiber 0.9 g, Protein 14.3 g, SaturatedFat 5.2 g, Sodium 925.8 mg, Sugar 0.9 g
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