THESE AREN'T GROSS STUFFED JALAPENOS WITH PEANUT BUTTER!
I know, I know!! This sounds really yucky! But please try it, you'll be so surprised at the flavor combination! And, since this is the first recipie I'm posting here, I know I'm risking having anyone trying any future posting I may make as this simple recipe is a little on the, "Walk on the wild side." Cook time is for chilling.
Provided by BethCooks
Categories Peppers
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- Cut jalapenos in half, but not through the stem end, leaving jalapenos attached at the stem.
- Trying to keep them together as best as you can, remove seeds and membranes.
- If you're sensitive to peppers, you may want to wear gloves for this step.
- With a knife or small spoon fill jalapenos with peanut butter.
- Gently forming them back into jalapeno shape.
- Chill for 1 hour.
JALAPENOS STUFFED WITH PEANUT BUTTER
Make and share this Jalapenos Stuffed With Peanut Butter recipe from Food.com.
Provided by Chef Otaktay
Categories Very Low Carbs
Time 5m
Yield 4-25 serving(s)
Number Of Ingredients 2
Steps:
- Slice the pickled jalapeños in half lengthwise not quite all the way through, leaving the 2 halves attached at the stem end.
- Using a knife or spoon, remove the seeds and ribs under running water.
- Pack the halves with peanut butter, press together, and arrange on a serving plate.
- Be sure to warn guests to put the whole pepper (except the stem) in the mouth before chewing, to get 70 percent peanut butter and 30 percent jalapeño.
- A nibbler squeezes out the peanut butter, changing the percentages and making it very hot indeed.
Nutrition Facts : Calories 592, Fat 49.6, SaturatedFat 10, Sodium 1876.4, Carbohydrate 23, Fiber 8, Sugar 10.8, Protein 25.1
DEEP-FRIED STUFFED JALAPENOS
Provided by Food Network
Number Of Ingredients 10
Steps:
- Cut a short slit in the side of each jalapeno. Carefully scrape out as many seeds as possible, but avoid tearing or enlarging the slit. Stuff each of 8 jalapenos with about 1 teaspoon of refried beans. Stuff 8 more jalapenos with about 1 teaspoon peanut butter each. (The capacity of individual chiles will vary, but they should not be so full that the slits gape open.) Insert 1 strip of cheese into each of the 8 remaining chiles. On a plate, mix together the cornmeal, flour, and salt. In a small bowl, thoroughly whisk the eggs. One at a time, dip the jalapenos into the beaten egg and then roll them in the cornmeal mixture until well coated. Let the jalapenos stand on a rack for 30 minutes to firm the coating. In a deep fryer or in a wide, deep pan fitted with a deep-fry thermometer, heat about 4 inches of corn oil (the fryer or pan should be no more than half full) to 375 degrees. Working in batches and using a slotted spoon, lower the jalapenos into the hot oil. Fry, turning the chiles gently, until they are just crisp and golden, about 4 minutes. (Overcooking the chiles may cause the fillings to boil away.) With the slotted spoon, transfer the fried jalapenos to absorbent paper. Keep the chiles warm in a 250 degree oven until all have been fried. Serve them hot or warm, accompanied by sour cream for dipping.
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
STUFFED JALAPENOS III
These are fabulous and easy. I am asked to make them over and over again. The combo of cream cheese and bacon is wonderful!
Provided by TIFFANY WEAVER
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 1h5m
Yield 12
Number Of Ingredients 3
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.
Nutrition Facts : Calories 185.8 calories, Carbohydrate 1.9 g, Cholesterol 36.8 mg, Fat 18 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 7.3 g, Sodium 313.4 mg, Sugar 1.3 g
BREADED JALAPEñOS
These pickled jalapeño peppers are stuffed with chunky peanut butter, dipped in flour, egg and bread crumbs, then fried. Carlos Jacott, El Parador's owner and maître d'hôtel, is said to have created the dish when, as a college student, he only had jalapeños and peanut butter in his refrigerator.
Provided by Alex Witchel
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a 6-quart saucepan, combine jalapeños, vinegar and 2 cups water and bring to a boil. Reduce heat to low and simmer until jalapeños are tender but not soft, 15 to 20 minutes depending on size. Drain and rinse with cold water. Using a small knife, make a slit along the side of each jalapeño. Keeping jalapeños as intact as possible, carefully remove and discard stems and seeds.
- Using a blunt knife or small spoon, spread 1 tablespoon peanut butter inside each jalapeño, pressing the opening closed. (Do not overlap edges.)
- Spread flour in a wide shallow bowl and roll filled jalapeños to coat them well, roll in egg, then roll in bread crumbs. Set aside on a plate.
- In a large skillet, add enough oil to come about 3/4 inch up the side. Place over medium-high heat until oil is shimmering. Working in batches, fry jalapeños until well browned and crisp on the undersides, 1 to 2 minutes. Turn and brown the other side. Transfer to paper towels to drain. Serve hot.
Nutrition Facts : @context http, Calories 898, UnsaturatedFat 55 grams, Carbohydrate 45 grams, Fat 71 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 12 grams, Sodium 252 milligrams, Sugar 9 grams, TransFat 0 grams
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
STUFFED JALAPENOS
These stuffed jalapenos make a great party appetizer. The recipe can easily be doubled for a crowd.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 4
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.
Nutrition Facts : Calories 108 g, Cholesterol 6 g, Fat 10 g, Protein 4 g
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