Blue Cheese Jalapeno Poppers Food

BLUE CHEESE AND BACON STUFFED JALAPEñO POPPERS RECIPE

Steps:

• Slice jalapeño peppers in half lengthwise and core out the innards.
• Cook the bacon in a pan over medium heat until the fat renders and the bacon becomes nice and crispy, about 8-10 minutes. Drain the bacon on paper towels and let them cool. Crumble them into a mixing bowl.
• Add the cream cheese, Stella® Blue Cheese and garlic powder to the mixing bowl. Mix until well combined.
• Fill each jalapeño slice with the bacon-blue cheese mixture and set them onto a baking sheet.
• Bake at 350 degrees F. for 20 minutes or until the cheese is nicely melty.
• Sprinkle with fresh herbs and spicy chili flakes. Serve!

BLUE CHEESE JALAPENO POPPERS

Steps:

• Place cream cheese on the counter to get to room temperature while prepping the jalapeños.
• Meanwhile, remove seeds from the jalapeño poppers. I find this the easiest to do by cutting off the tops and using a butter knife to remove the seeds while running under water in the sink. Cut the jalapeños in half.
• Crumble the blue cheese and mix with the cream cheese in a bowl. Spread the cheese mixture into each jalapeno. Next, place a piece of bacon the same size as the jalapeno right on top of the cheese; the cheese will help the bacon adhere to the pepper.
• Heat your grill for medium direct heat, about 350 degrees. Places your jalapeno boats onto the grill and let grill for 8-10 minutes or until char marks have formed and the cheese has begun to get bubbly.
• Serve immediately. Prepare to be amazed!

JALAPENO POPPERS WITH BLUE CHEESE

Steps:

• Preheat oven to 375 degrees.
• Cut peppers in half lengthwise, and scrape out seeds and white membrane.
• In a small bowl combine cream cheese and blue cheese together. Fill the inside of each pepper half with cheese mixture.
• Cut bacon slices in half, crosswise. Wrap a piece of bacon around each filled half of jalapeno, and secure with a toothpick.
• Place a broiler rack on top of a baking sheet or pan and place poppers on the rack. The bacon drippings can drain off into the baking sheet as they cook.
• Cook about 20-25 minutes, or until bacon is cooked through.

HAM AND CHEESE JALAPENO POPPERS

Steps:

• Combine the cream cheese, ham, Swiss, mozzarella, pickles, mustard, cayenne and paprika in a medium bowl.
• Stuff the jalapeno halves with the filling and place on a baking sheet lined with parchment.
• Set up 3 bowls. In the first, mix together the flour with a pinch of salt and a few cracks of pepper. In the second, beat the eggs with the milk, a pinch of salt and a few cracks of pepper. In the third, place the cracker crumbs.
• Coat the stuffed peppers first in the flour mixture, then in the egg mixture and then in the cracker crumbs.
• Heat 2 inches of oil in a heavy-bottomed pot until a deep-frying thermometer registers 365 degrees F.
• Fry the stuffed jalapenos in batches until golden brown on all sides, about 2 minutes per batch. Alternatively, you can bake the poppers in the oven at 350 degrees F for 30 minutes.

JALAPENO POPPERS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
• In a medium bowl, mix together cream cheese, sharp Cheddar cheese and mayonnaise. Stuff jalapeno halves with the mixture.
• Whisk together eggs and milk in a small bowl. Place crushed corn flake cereal in a separate small bowl.
• Dip each stuffed jalapeno half into the egg and milk mixture, then roll in corn flake cereal to coat.
• Arrange in a single layer on the prepared baking sheet. Bake in the preheated oven 30 minutes, or until filling is bubbly and lightly browned.

JALAPENO POPPERS

Steps:

• Take one whole chilli and using a small sharp knife make an incision along the length without cutting all the way through. Open up the cavity and using the end of a teaspoon scrape out and discard the seeds and the membrane. It's very good idea to wear gloves when you're preparing chillies in this way, and make sure you wash your hands thoroughly afterwards. Repeat with all the other chillies.
• Mix the cream cheese with the mozzarella, season with salt and pepper then use it to fill the chillies. Push them gently to close them up and wipe off any excess.
• Put the flour, egg and breadcrumbs in separate shallow bowls or dishes and roll the stuffed chillies first in the flour then egg then breadcrumbs then repeat so they get a good double coating.
• Heat the oil in a large saucepan until it reaches 160C. Carefully lower the chillies into the oil using a slotted spoon and deep fry in batches for around 2-3 mins or until deep golden brown. Transfer to a plate lined with kitchen paper to soak up the excess oil.
• Once the chillies are fried season them with pepper and salt and spread out on a plate or board so everyone can help themselves. Great with beer and a movie.

JALAPEñO POPPERS

Steps:

• Heat the oven to 400 degrees. Line a large baking sheet with aluminum foil, then top with a wire rack.
• Halve jalapeños lengthwise. (Do your best to halve them through their stems for added visual appeal.) Using the tip of a small spoon, scoop out and discard the seeds. Set the halved jalapeños aside.
• In a medium bowl, stir together the cream cheese, cilantro, scallions, garlic and lime zest, if using; season generously with salt and pepper.
• Season the inside of each halved jalapeño with salt and pepper, then fill each with about 2 teaspoons of the cream cheese mixture. (Fill until there's a slight dome on top.) Wrap each stuffed jalapeño with 1 piece of bacon, setting one tip of bacon on top of the cream cheese filling, then wrapping the bacon under and over the popper at an angle, so the bacon covers the filling on top in two layers. (The bacon will shrink as it cooks, so you want to make sure the top of the popper is well covered.) Arrange poppers evenly on the wire rack, nestling each popper between two parallel wires to keep it upright so the cream cheese doesn't spill during baking.
• Transfer to the oven, and bake until bacon is cooked through, about 25 minutes. Broil on the rack closest to the broiler until crisp, about 2 minutes. Let cool for 5 minutes, then serve warm.

JALAPENO POPPERS

Steps:

• Cut jalapenos in half and remove seeds and veins.
• (Use gloves to work with peppers).
• Fill jalpenos with cream cheese and wrap a slice of bacon around each one.
• Secure with a toothpick.
• Bake at 425 degrees until bacon appears to be done, about 15-20 minutes.

BAKED CREAM CHEESE JALAPENO POPPERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.
• Blend cream cheese, Cheddar cheese, and taco seasoning together in a bowl; spread into jalapeno halves and arrange onto prepared baking sheet. Sprinkle bread crumbs over the cheese filling.
• Bake until the peppers are just tender, 20 to 30 minutes.

CHEESE-STUFFED JALAPEñO POPPERS RECIPE BY TASTY

Steps:

• Cut the top off each jalapeño and core it, scraping out all the seeds, with the back side of a spoon.
• Fill the jalapeños with pepper jack cheese, either melted or cubed.
• Place the top back on the jalapeños and secure with two toothpicks inserted diagonally.
• NOTE: Be sure each toothpick goes through both the top and the bottom of the jalapeño to secure it.
• Dredge in flour, eggs, then breadcrumbs. For a thicker breading, double bread the jalapeños by repeating the egg and breadcrumb dredging.
• Heat oil to 325°F (160°C).
• Fry each jalapeño popper until golden brown (about 2-3 minutes).
• Cool and allow extra oil to drip off on a plate lined with paper towels. Remove the toothpicks.
• Season with salt and serve immediately once cooled enough to handle.
• Enjoy!

BIG BLUE BUFFALO JALA' POPPERS

Steps:

• Preheat the oven to 350 degrees F. Spray a large baking sheet with nonstick spray and set it aside.
• In a small bowl, combine cheese wedges with 1 tablespoon of hot sauce and mix well. Add blue cheese, stir, and set aside.
• Halve the peppers lengthwise, and remove the seeds, stems, etc. Wash the halves and dry them very well. Evenly spoon and spread the cheese mixture into the pepper halves and set aside.
• Put the cereal and spices in a blender or food processor. Grind to a breadcrumb-like consistency. Transfer the crumbs to a plate and set aside.
• Pour egg substitute into a shallow bowl. Add remaining 1 tablespoon of hot sauce and mix well. One at a time, gently cover the pepper halves with egg mixture, shake to remove excess, and then coat entirely with crumb mixture. Repeat with the remaining pepper halves, evenly placing them on the baking sheet.
• Bake in the oven until the coating is crispy and the pepper halves have softened, 25 to 30 minutes. Enjoy!

JALAPENO POPPERS BLUE CHEESE STYLE

Steps:

• Take the first six ingredients and mix well.
• Set aside in fridge for 1-2 hours(can make up to 2 days in advance).
• Cooked the bacon halfway and cut in half so you have 40 pieces.
• Cut Jalapeños length wise and and clean.
• Fill Jalapeños with cream cheese mixture.
• Place bacon strips on top or wrap around Jalapeño.
• Bake at 400 for about 10-12 minutes until bacon is cooked.
• Serve with a side of wing sauce, ranch dressing or just plain works too.

BUFFALO CHICKEN JALAPEñO POPPERS RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• In a large bowl using a rubber spatula, stir the cream cheese until smooth, then fold in the heavy cream, shredded chicken, Monterey Jack cheese, cheddar cheese, onion powder, black pepper, and Frank's® RedHot® Original Cayenne Pepper Sauce until fully incorporated.
• Cut the jalapeños in half lengthwise and remove the seeds. Arrange the jalapeño halves, cut-side up, on the prepared baking sheet and divide the chicken mixture evenly among the halves. Sprinkle the bacon on top.
• In a small bowl, stir together the panko bread crumbs and olive oil until the panko is evenly coated. Sprinkle over the jalapeños.
• Bake the jalapeño poppers for 20-25 minutes, until the tops are golden brown and crispy.
• Remove from the oven and sprinkle the crumbled blue cheese on top. Drizzle with more Frank's® RedHot® Original Cayenne Pepper Sauce. Serve immediately with blue cheese or creamy ranch dip.
• Enjoy!

JALAPENO POPPERS

Steps:

• Pour 2 inches oil into a large, heavy pot. Heat over medium-high until a deep-fry thermometer reads 400 degrees.
• Meanwhile, cut a 1-inch slit lengthwise down one side of each jalapeno to create a pocket. Leaving stem intact, scrape out seeds, if desired, for less heat. Spoon cream cheese into cavities of jalapenos.
• Whisk together flour, beer, 1 teaspoon salt, and 1/2 teaspoon pepper in a medium bowl. Working in batches, dip jalapenos into batter, allowing excess to drip off. Carefully add to hot oil and cook, turning occasionally, until golden brown and crisp, 3 to 4 minutes. (Be sure to keep oil temperature between 375 degrees and 400 degrees.) Transfer to a rimmed baking sheet lined with a wire rack. Serve with blue cheese dressing or sour cream.