Pimento Cheese Stuffed Jalapenos Recipes

PIMENTO CHEESE POPPERS RECIPE

Steps:

• Preheat oven to 300º F.
• In a large bowl, combine all of the ingredients for the pimento cheese. Set aside.
• Cut all jalapenos in half lengthwise. Using a knife or a small spoon, remove the seeds and the white membrane from the insides of the jalapenos.
• Fill the inside of each jalapeno half with pimento cheese. Wrap each pimento cheese stuffed jalapeno with a piece of bacon. Secure with a toothpick, if needed.
• Brush bacon with peach bbq sauce and then bake for 25-30 minutes, or until the bacon is cooked.
• Remove from the oven and allow to stand at least five minutes to cool.

BACON WRAPPED PIMENTO STUFFED JALAPENOS

Steps:

• Start by cutting a "V" the length of each jalapeno pepper
• Stuff each jalapeno with pimento cheese until they are full.
• Starting at the top of each jalapeno, take a piece of bacon, and wrap as far down as you can go. Make sure to overlap so you don't have gaps anywhere on the pepper. I used 2 pieces of bacon per pepper.
• Prepare your grill and set coals off to one side. This is indirect grilling. You'll want to put your peppers on the side without the coals.
• Grill peppers 2.5 minutes per 4 sides or until charred to your liking.

STUFFED JALAPEñOS

Steps:

• Empty the can of Jalapeños into a strainer and rinse.
• Trim the stems and slice each whole jalapeño in half. Empty out seeds (discard seeds and inner membrane).
• Place the jalapeños face up on a dish, preparing them for stuffing.
• Using a small spoon, stuff each jalapeño half with pimento cheese.
• Roll up a very thin slice of pastrami, to the length that will fit on top of the pepper.
• Place the pastrami roll on top of the cheese.
• Enjoy!

PIMENTO CHEESE STUFFED JALAPENOS

Steps:

• Cut peppers in half lengthwise leaving part of the stem on each piece.
• Scrape out/remove the seeds and white parts inside the jalapenos
• Use storebought or homemade pimento cheese to stuff peppers full and slightly heaped up.
• Cut the bacon slices in half and wrap a half piece around each pepper.
• Use a toothpick to secure if needed.
• Set up your smoker for cooking at 225-240℉ using indirect heat and your favorite hardwood for smoke. We recommend maple or cherry.
• If your smoker uses a water pan, fill it up.
• When the smoker is ready, place the peppers on the grate.
• Cook for about 3 hours or until the bacon is crisp and peppers are soft. Remove and serve immediately.
• Make plenty!

JALAPEñO PIMENTO CHEESE

Steps:

• Stir together cheese, pimentos, onion, garlic, jalapeños, and pecans in a medium bowl until well combined.
• Fold in mayonnaise, Worcestershire sauce, and, hot sauce. Stir until well combined. Season with salt and pepper to taste.
• Refrigerate 2 to 12 hours to let the flavors come together.

BACON WRAPPED STUFFED JALAPEñOS WITH PIMENTO CHEESE

Steps:

• Preheat the oven to 400º. Wash and prep your jalapeños for stuffing, by removing the stem, seeds and membrane. Cut each in half, length-wise. Prepare a roasting pan with aluminum foil and place a baking rack on top (this will catch any fat drippings).
• Using a teaspoon, stuff each jalapeño with pimento cheese.
• Holding a jalapeño with one hand, use your other hand to wrap 1 strip of bacon around it. If it starts to overlap, and the bacon is too long, you can trim the piece.
• Slide the bacon wrapped stuffed jalapeños on a skewer and repeat the process. I put 5 on each skewer. Bake for 20 minutes, flip and bake for 5 more minutes.
• Flip one final time, so they're facing right side up and broil on low for 2-3 minutes. Watch carefully so they don't burn. Let cool for 10 minutes before enjoying!

CHEF

Steps:

• 1 Preheat oven to 400°F. 2 To make the Pimento Cheese: 3 In a large bowl, using an electric mixer, beat cream cheese until smooth. 4 Add in Worcestershire sauce, Dijon mustard, garlic salt, onion powder and cayenne pepper. 5 Scrape the sides of the bowl with a spatula then fold in grated cheddar and pimentos. Season to taste with salt and black pepper. 6 For the Peppers: 7 Using gloves, cut the jalapenos in half lengthwise and remove seeds and membrane. 8 Stuff each pepper with 1 tablespoon pimento cheese and wrap each with one half piece bacon. Place cut ends of bacon underneath to hold the cheese in place. Sprinkle with brown sugar. 9 Place stuffed peppers on a baking rack on a sheet pan. 10 Bake 25 to 30 minutes or until bacon is done to your liking. 11 Top with cayenne pepper sauce if desired.

PIMENTO CHEESE JALAPENO POPPERS

Steps:

• Split the jalapenos lengthwise from the stem to tip, then cut crosswise making a shallow "T" at the top (the stem end). Fold the peppers open and remove the veins and seeds with a paring knife.
• Put the pimento cheese into a pastry bag or a heavy-duty plastic bag with a corner snipped off. Fill each jalapeno with 1 to 1 1/2 tablespoons pimento cheese, and press closed. In a shallow bowl, mix the breadcrumbs with the Italian seasoning. Dip the poppers first in the eggs and then in the breadcrumb mixture. Repeat, dipping first in egg and again breadcrumbs, for double dredge. Set the breaded poppers on a drying rack.
• Fill a large cast-iron skillet with 1 inch of oil; heat over medium heat until the oil reaches 325 degrees F. In two batches, add the poppers and cook until golden brown, flipping halfway through, 5 to 6 minutes total. Drain on a wire rack set over a baking sheet and season with salt.
• Serve immediately, but be careful not to burn your tongue!
• Mix the cream cheese in a bowl until smooth, about 1 minute. Mix in the Cheddar, garlic powder and roasted red peppers. Add salt and pepper to taste, but do go heavy on the salt; start with 1/4 teaspoon and go from there--this is where all seasoning is coming from for the whole dish!!

PALMETTO CHEESE STUFFED BELL PEPPERS

Steps:

• Combine all ingredients except whole bell peppers, Palmetto Cheese and parsley. Set mixture aside.
• Cut top from all bell peppers and remove seeds. Use a skewer to pierce about 3 holes in the bottom of each bell pepper cup so that juices can escape while cooking.
• Separate the filling mixture into 4 equal parts. Press ½ of each portion into the bottom of each bell pepper leaving a depression in the center.
• https://www.pimentocheese.com/wp-content/uploads/2017/12/20171211_201459-1.jpg
• Prepare a 1-ounce ball of Palmetto Cheese (about 1 ½ tablespoons) and lay it into the depression and cover with the remaining mixture portion.
• https://www.pimentocheese.com/wp-content/uploads/2017/12/20171211_202025.jpg
• Place about a ½ teaspoon of Palmetto Cheese in a circle on the top of each filled bell pepper and press the remaining sliced mushroom into the cheese for garnish. Do the same with the other three bell peppers.
• https://www.pimentocheese.com/wp-content/uploads/2017/12/20171211_203003.jpg
• Instant Pot Method:
• Put one cup of water into the inner pot and insert the trivet. Place the filled bell peppers on the trivet so that they are secure against each other. Affix the lid and prepare your Instant Pot to cook on Manual High Pressure for 13 minutes. You will allow a 10-minute Natural Pressure Release and then manually release any remaining pressure. Carefully remove the lid and let the bell peppers cool/set for 5 minutes before removing with tongs. If desired, place the fully cooked bell peppers under a pre-heated broiler for the desired amount of browning. Sprinkle with chopped parsley to serve.
• Oven Method:
• Preheat oven to 350 degrees. Place the filled bell peppers into an oven safe casserole dish or loaf pan and cook uncovered for 35 minutes. Garnish with chopped parsley before serving.

PIMIENTO CHEESE STUFFED JALAPENOS

Steps:

• Mash 6 ounces softened cream cheese with chopped string cheese and 2 tablespoons finely chopped pimientos. Spoon the filling into 8 halved and seeded red jalapenos and arrange on a baking sheet. Sprinkle with crushed butter crackers. Bake at 375˚ until golden and the cheese is melted, 15 to 20 minutes.