BACON WRAPPED STUFFED JALAPENO PEPPERS
This recipe is always a crowd favorite. I got the original from food network with a slight modification. You can play with the ingredients to suit your taste. Enjoy!
Provided by tasmith1
Categories Cheese
Time 45m
Yield 6-10 serving(s)
Number Of Ingredients 8
Steps:
- Mix cream cheese, garlic, sundried tomatoes, cilantro and salt until well blended. You can now set the mixture aside or even freeze for up to a couple of months in a freezer bag.
- You'll want to wear some kitchen gloves for this step! Slice the jalapeños lengthwise, being careful not to slice them in half. Then slice at the top along the width of the pepper just about a quarter inch below the base of the stem until you cut through the core, again being careful not to cut completely through the pepper (This step will probably take some practice). Now you need to decide whether you want to keep the seed webbing for those that like it really hot, or remove them for a lot less heat. I like to do about half and half so that you can please everyone. Anyway, if removing the seeds, gently remove the core using a paring knife by spreading the pepper carefully, you may need to shake some of the remaining seeds out.
- Separate the strips of bacon and cook in the microwave for about 5 minutes on high, just enough to give it a head start. Then pat dry with paper towels. Just to soak up some of the grease. Set it aside to cool.
- Fill either a pastry bag or just a freezer bag (cutting one corner out), and pipe some of the filling into each pepper until full but still able to almost close the pepper.
- Wrap each pepper with a strip of bacon then use two or three toothpicks to secure the pepper closed.
- Place the jalapeños on a medium heat grill and cook until the bacon is crisp. you'll need to turn frequently to heat them evenly. you may even want to use foil to prevent the mess. I find that by cooking the bacon a little first and not over filling that you'll get minimal mess however.
- Let them sit for about 5 to 10 minutes and serve them up! Don't forget which ones have the seeds!
Nutrition Facts : Calories 622.8, Fat 60.2, SaturatedFat 26, Cholesterol 134.7, Sodium 1115.2, Carbohydrate 7.5, Fiber 1.1, Sugar 4.5, Protein 14
BACON-WRAPPED JALAPEñO PEPPERS
Treat your guests right with Bacon-Wrapped Jalapeño Peppers. Bacon-Wrapped Jalapeño Peppers are (in our humble opinion) creamy, crispy, spicy and yummy.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 35m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Heat oven to 425ºF.
- Combine cheeses; spoon into pepper halves. Wrap with bacon, overlapping edges as necessary.
- Place, filled sides up, in shallow foil-lined pan.
- Bake 17 to 20 min. or until bacon is done. Cool slightly before removing from pan to serve.
Nutrition Facts : Calories 150, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 0.719 g, Sugar 0 g, Protein 8 g
BACON-WRAPPED JALAPENO POPPERS
Better than the typical poppers.
Provided by videogator
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet.
- Bake in the preheated oven until bacon is crispy, about 15 minutes.
Nutrition Facts : Calories 213 calories, Carbohydrate 2.5 g, Cholesterol 51.3 mg, Fat 17.7 g, Fiber 0.7 g, Protein 11 g, SaturatedFat 8.8 g, Sodium 539.5 mg, Sugar 1 g
BACON WRAPPED JALAPENO PEPPERS
We got this recipe from our family in Texas. It is a much desired recipe for our family gatherings. Spicy and delicious...Here comes the heartburn :)
Provided by ckcarruth
Categories Very Low Carbs
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Cut off the stem of each jalapeno and de-seed it carefully, using caution not to tear the pepper.
- It is easiest to de-seed it with a potato peeler.
- To make them cooler you can set them in ice water over night.
- Carefully fill each pepper with cream cheese.
- Wrap each pepper with a slice of bacon making sure to cover the cream cheese end.
- Close the end of bacon with a toothpick inserting it all the way through the pepper.
- Fry in a electric skillet until bacon is done.
Nutrition Facts : Calories 602.9, Fat 58.4, SaturatedFat 25.2, Cholesterol 120.2, Sodium 876.4, Carbohydrate 5.2, Fiber 1.5, Sugar 1.9, Protein 14.8
BACON-WRAPPED JALAPENO POPPERS
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 24 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees F and set a wire rack on a rimmed baking sheet. Cut the cheddar into 24 small sticks that will fit inside the jalapenos. Stuff 1 cheese stick into each jalapeno half.
- Wrap the bacon tightly around the jalapenos, slightly overlapping. Arrange 1 inch apart on the rack, cheese-side up. Bake until the bacon is crisp, about 25 minutes.
- You can make these poppers up to 2 hours ahead and keep at room temperature. Reheat at 350 degrees F until hot, about 20 minutes.
BACON-WRAPPED JALAPENO POPPERS
Steps:
- Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick spray.
- In a medium bowl, mix together the cream cheese, Cheddar, cilantro, salt, pepper and green onions.
- Fill each jalapeno half with a heaping teaspoon of the cream cheese mixture. Wrap the bacon tightly around the jalapenos, overlapping slightly.
- Place the wrapped jalapenos, cheese-side up and spaced 1-inch apart, on the prepared baking sheet. Refrigerate for 30 minutes.
- Transfer to the oven and bake until the bacon is crisp, about 25 minutes.
BAKED BACON JALAPENO WRAPS
Jalapenos are stuffed with cream cheese, wrapped with bacon, baked, and then finished on the grill.
Provided by Esmee Williams
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 35m
Yield 12
Number Of Ingredients 3
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Spread cream cheese into jalapeno pepper halves; wrap each with a piece of bacon. Secure the bacon with toothpicks to prevent unraveling while baking. Arrange wrapped jalapeno peppers onto a baking sheet with cream cheese side facing down.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Bake in preheated oven for 10 minutes, turn, and continue cooking until the bacon is completely browned, about 10 minutes more.
- Transfer jalapeno wraps to preheated grill; cook until the bacon is crisp, 2 to 3 minutes per side.
Nutrition Facts : Calories 94.1 calories, Carbohydrate 1.4 g, Cholesterol 25.6 mg, Fat 8.5 g, Fiber 0.4 g, Protein 3.3 g, SaturatedFat 4.7 g, Sodium 161.3 mg, Sugar 0.5 g
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