Steak Stuffed Jalapenos Recipes

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.

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.

STEAK STUFFED JALAPENOS RECIPE - (5/5)

Steps:

• Spoon the cream cheese into the pepper. Add the uncooked steak to the pepper and wrap the bacon around the jalapeno trying not to overlap it. Secure with a toothpick if necessary. Add pepper to taste. Refrigerate at least 30 mins. Preheat grill or skillet to med heat. Rotate peppers to cook on all sides and cook until bacon is crisp. Serve hot or at room temperature.

ITALIAN STUFFED JALAPENOS

Steps:

• Preheat oven to 350 degrees F and set a rack in the middle of the oven.
• Place jalapenos on a sheet tray and roast for 10 minutes. Remove from the oven and let cool. Turn broiler on medium.
• Heat the oil in a medium saute pan. Add the sausage and cook for 5 to 7 minutes. Add the onions, peppers, and garlic and cook to soften for about 5 minutes. Remove and place in a large bowl. Cool to room temperature, then add mascarpone, and Parmesan. Mix ingredients thoroughly and season with salt and pepper.
• Place approximately 1 tablespoon of mixture into each jalapeno half, and top with 1/2 teaspoon of mozzarella cheese.
• Place the sheet tray of stuffed peppers in oven and broil until mozzarella cheese melts.

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.

YUMMY STUFFED JALAPENOS

Steps:

• Preheat oven to 350 degrees.
• Mix cream cheese, cheese and bacon bits until blended well.
• Cut peppers in half lengthwise and remove seeds and membranes (wear gloves to prevent irritating your skin).
• Steam peppers in boiling water for a few minutes just to soften them a bit (can omit this step if you like a crunchier pepper).
• Place peppers on foil-lined baking sheet and stuff each half with cream cheese mixture.
• Bake for approximately 10 to 15 minutes or until cheese is just starting to bubble.
• Enjoy!

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 JALAPEñOS

Steps:

• Preheat oven to 375. In a small bowl, combine the grated Cheddar cheese with the cream cheese and sour cream, and use a fork to mash and combine. Add the cilantro, salt and pepper, and mix again to combine. Spoon the mixture into a quart-size plastic freezer bag, and set aside.
• Wearing disposable latex gloves (or at any rate being very careful not to get the interiors of the jalapeños on your skin or in your eyes or nose), use a knife to split the peppers down the center, and dispose of the seeds and ribs. Rub lightly with oil, and place on a roasting pan.
• Cut a half-inch triangle from one corner of the bag with the cheese in it, and pipe the mixture into each of the jalapeños. Gently press the cheese mixture into the peppers. Roast until the peppers have softened and the cheese has just started to bubble, approximately 15 minutes. Finish over the grill, if you like.

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 MEXICAN FLANK STEAK

Steps:

• Preheat the oven to 350 degrees.
• Put the crumbled corn bread in a large mixing bowl and set aside.
• Place the flank steak on a flat surface. Hold a long, sharp carving knife parallel to the surface and cut the steak lengthwise in half to make two long rectangles of equal thickness. This may be done by the butcher. Sprinkle the meat with salt and pepper.
• Heat two tablespoons of the oil in a skillet and add half of the onions, half of the celery, half of the green peppers and half of the garlic. Cook, stirring, until the mixture is wilted. Let cool briefly. Add this to the corn bread. Add salt, pepper and the eggs.
• Remove and discard the stems of the jalapeno peppers. Chop the peppers and add them to the bowl. Add the parsley and blend well with the fingers.
• Spoon equal portions of the cornbread mixture onto each half of the meat. Carefully roll the meat jellyroll-style, starting at the narrower end of each portion of the meat. It will be almost impossible to enclose the filling without a portion of it falling out. This is a minor problem. Continue to roll and enclose each filling as neatly as possible. Tie the meat with string in several places to secure it.
• Heat the remaining three tablespoons of oil in a skillet and add the stuffed meat rolls. Brown the meat as neatly as possible on all sides, turning it carefully. Once more, a portion of the filling will fall into the skillet, which is to be expected.
• When the meat is browned, scatter the remaining onions, celery, green peppers and garlic around the rolls. Sprinkle the vegetables with the chili powder, cumin and oregano. Stir to blend and add the crushed tomatoes, broth, salt and pepper. Stir.
• Bring to the boil, cover and place in the oven. Bake about one hour. Transfer the meat to a serving dish and remove the strings. Pour the sauce into a saucepan and skim off the excess fat. Bring to the boil.
• Cut the meat into rounds and serve hot with the sauce. Serve with Mexican table sauce on the side, if desired.

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!