VELVEETA® GRILLED JALAPEñO PEPPERS
If mac-and-cheese-stuffed jalapeño peppers wrapped in bacon sounds like the stuff of game-day fantasies, let us assure you that they're real-and delish.
Provided by My Food and Family
Categories Home
Time 35m
Yield 20 servings
Number Of Ingredients 5
Steps:
- Heat grill to medium-high heat.
- Cook macaroni in medium saucepan as directed on package, omitting salt; drain. Return macaroni to pan. Add VELVEETA and milk; cook on low heat 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring constantly.
- Spoon macaroni mixture into pepper halves; wrap with bacon to completely enclose filling, overlapping edges of bacon as needed. Secure with wooden toothpicks. Cover grill grate with foil. Place peppers, cut sides down, on foil.
- Grill 20 min. or until bacon is crisp and peppers are heated through, turning after 10 min. Remove and discard toothpicks before serving peppers.
Nutrition Facts : Calories 70, Fat 3.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
VELVEETA GRILLED JALAPENO POPPERS
Make and share this Velveeta Grilled Jalapeno Poppers recipe from Food.com.
Provided by Kraft Velveeta
Categories Cheese
Time 20m
Yield 20
Number Of Ingredients 5
Steps:
- HEAT grill to medium-high heat.
- COOK macaroni in medium saucepan as directed on package, omitting salt; drain. Return macaroni to pan. Add VELVEETA® and milk; cook on low heat 5 minute or until VELVEETA® is completely melted and mixture is well blended, stirring constantly.
- SPOON macaroni mixture into pepper halves; wrap with bacon to completely enclose filling, overlapping edges of bacon as needed. Secure with wooden toothpicks. Cover grill grate with foil. Place peppers, cut sides down, on foil.
- GRILL 20 minute or until bacon is crisp and peppers are heated through, turning after 10 minute Remove and discard toothpicks before serving peppers.
- Kraft Kitchens Tips:.
- Variation: These delicious poppers can be baked in the oven instead of cooking them on the grill. Heat oven to 400ºF. Stuff peppers as directed. Secure each popper with wooden toothpick. Place, cut sides up, on foil-covered baking sheet, sprayed with cooking spray. Bake 20 minute or until bacon is crisp and peppers are heated through.
- Special Extra: Prepare using Jalapeno VELVEETA®.
Nutrition Facts : Calories 23.5, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.4, Sodium 2, Carbohydrate 4.5, Fiber 0.4, Sugar 0.4, Protein 0.8
GRILLED JALAPEAND#241;O POPPERS
Steps:
- 1. Cut a slit lengthwise down one side of each pepper to create a pocket, being careful to not cut through jalapeño. Leave stem intact and remove seeds and veins. Fill each pepper with cheese. Cut bacon in half crosswise. Wrap each pepper with half-piece of bacon. Secure with a toothpick.
- 2. Set up grill for direct cooking over medium-high heat. When ready to start cooking, brush grate with oil. Place peppers on hot oiled grill and cook for 6 to 10 minutes or until heated through, turning halfway through cooking. Remove from grill. Serve hot.
- Copyright© 2009 SLSH Enterprises, Inc.
SOUR CREAM-AND-ONION JALAPENO POPPERS
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 24 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Heat the vegetable oil in a medium skillet over medium-high heat. Add the onion and season with salt and pepper; cook, stirring occasionally, until softened and golden, 8 to 10 minutes. Transfer the onion to a bowl and add the sour cream, cheese spread, mozzarella, chives, onion powder and 1/2 teaspoon pepper. Stir to combine; season with salt.
- Spread about 1 tablespoon cheese mixture in each jalapeno half. Put the potato chips in a large resealable plastic bag and crush with a rolling pin to make coarse crumbs.
- Line a rimmed baking sheet with foil and coat with cooking spray. Whisk the flour and 1/4 teaspoon salt in a shallow bowl. Whisk the eggs in another shallow bowl. Combine the crushed chips with the paprika in a third bowl. Dredge each stuffed jalapeno in the flour, turning to coat, then dip in the egg mixture and coat with the potato chips, pressing to adhere. Transfer to the prepared baking sheet, filling-side up, and bake until golden brown, 25 to 30 minutes.
- Try serving these poppers with a splash of malt vinegar.
GRILLED JALAPENO POPPERS
These are delicious as appetizers or include them on your beef or chicken kabobs. The smokiness of the bacon and the smokiness of your grill's charcoal is a wonderful combination. The cheese chills out the heat of the jalapeños leaving them just slightly hot. Dip them in Ranch dressing to chill the heat even more. Cream cheese is a perfect substitute for neufchatel cheese.
Provided by Karen From Colorado
Categories Pork
Time 50m
Yield 24 Poppers
Number Of Ingredients 3
Steps:
- Cut peppers in half.
- Use a spoon to remove the seeds and white membranes.
- Fill each half with the cheese.
- Cut the bacon slices in half so that you have 24 shorter slices.
- Wrap each cheese stuffed jalapeño with a bacon slice; secure with toothpicks if you need to or slide them on skewers.
- Grill over hot coals until the bacon is crispy and browned, turning every few minutes (stay with them and watch for flare ups from the dripping bacon fat or they will burn); grill for about 15 or 20 minutes.
- The bacon should be crisp, the jalapeño crisp tender and the cheese should be hot.
Nutrition Facts : Calories 44.3, Fat 4, SaturatedFat 1.8, Cholesterol 9.7, Sodium 65.2, Carbohydrate 0.8, Fiber 0.2, Sugar 0.6, Protein 1.4
GRILLED JALAPENO POPPERS
Best poppers you'll have off your grill! Any left over cheese mixture makes a good spread for crackers while you're waiting.
Provided by Philip Dally
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 1h
Yield 16
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Mix together the cream cheese, Parmesan cheese, garlic powder, and Cheddar cheese in a bowl until the mixture is thoroughly blended.
- Lay a jalapeno pepper onto a work surface, and cut a lengthwise sliver from the side of the pepper, exposing the seeds and white membrane. With the handle of a teaspoon, scrape out the seeds and membrane, leaving the hollow pepper. Repeat for the rest of the peppers. Chop up the pepper slices, and mix into the cheese stuffing. Stuff each pepper with cheese mixture, and wrap each stuffed pepper in a half bacon slice. Secure with toothpicks.
- Grill the poppers on a less-hot part of the grill until the peppers are hot and juicy and the bacon is browned, 30 to 40 minutes.
Nutrition Facts : Calories 164 calories, Carbohydrate 1.6 g, Cholesterol 36.8 mg, Fat 15 g, Fiber 0.4 g, Protein 5.8 g, SaturatedFat 7.6 g, Sodium 234.1 mg, Sugar 0.6 g
JALAPENO POPPER GRILLED CHEESE SANDWICH
This is an awesome spin on a plain grilled cheese sandwich. Feel free to alter it to your liking. The ciabatta bread is not typical grilled cheese material but the crunch of the buttery grilled chewy bread goes perfect with this jalapeno filling. You can also use sourdough bread.
Provided by BrandyE
Categories Main Dish Recipes Sandwich Recipes Grilled Cheese
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- Combine the cream cheese, sour cream, and pickled jalapeno in a small bowl. Set aside. Preheat skillet over medium heat.
- Slice each roll in half horizontally, then slice the rounded tops off the ciabatta rolls to make a flat top half. Spread 1 teaspoon butter on the doughy cut side of the bottom bun and 1 teaspoon butter on the now flattened top bun. Place half of the cream cheese mixture, half of the crushed chips, and half of the shredded cheese on the non-buttered side of the bottom bun. Place the top half of the bun on the sandwich and place the sandwich on the hot skillet. Repeat with the second sandwich.
- Grill until lightly browned and flip over, about 3 to 5 minutes; continue grilling until cheese is melted and the second side is golden brown.
Nutrition Facts : Calories 528.1 calories, Carbohydrate 40.9 g, Cholesterol 88.5 mg, Fat 34 g, Fiber 2.5 g, Protein 16.5 g, SaturatedFat 20.6 g, Sodium 1120.6 mg, Sugar 4 g
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