Deep Fried Bacon Wrapped Stuffed Jalapeños Recipe 465 Food

BACON-WRAPPED STUFFED JALAPENOS

Steps:

• Make a lengthwise cut in each jalapeno, about 1/8 in. deep; remove seeds. Combine the sausage and cheese; stuff into jalapenos. Wrap each with a piece of bacon; secure with toothpicks., Grill, covered, over indirect medium heat for 36-40 minutes or until a thermometer reads 160°, turning once. Grill, covered, over direct heat for 1-2 minutes or until bacon is crisp.

DEEP FRIED BACON WRAPPED STUFFED JALAPEñOS RECIPE - (4.6/5)

Steps:

• Directions: If using prawns, cook them in boiling water until they turn pink, about 1-2 minutes. Remove them from water and set aside. Place Jalapeños on a baking sheet under the broiler, turning occasionally until skins blisters and is lightly browned on all sides. Remove and place peppers in a sealed Ziploc bag. In a small bowl, combine cream cheese, cumin, salt, pepper, garlic, and cilantro. Beat eggs in a small bowl and set aside. Place bread crumbs in another small bowl. Remove Jalapeños from Ziploc bag and remove skins, Slice stem and cap off Jalapeños, removing seeds carefully. Cook bacon strips in a large frying pan until just cooked through. Set aside on a plate lined with paper towels. Stuff each pepper with cream cheese mixture and a cooked prawn. Wrap each pepper with one to two strips of bacon. Pour vegetable oil into a heavy saucepan and set over medium-high heat. Roll peppers in the eggs, then coat with bread crumbs. Deep-fry peppers in batches until golden brown on all sides, about 3-5 minutes. Drain on a plate lined with paper towels. Serve immediately. Enjoy them plain or with your favorite dipping sauce. http://mexicofoodandmore.com/appetizers/deep-fried-bacon-wrapped-stuffed-jalapenos.html

DEEP FRIED JALAPENO SLICES

Steps:

• Mix flour, salt, pepper, red chili powder, garlic powder, eggs, and beer together in a bowl.
• In a deep fryer, or large pot heat oil to 365 degrees F (180 degrees C).
• Dip the sliced jalapenos in the batter. Place battered jalapenos in deep fryer. The jalapenos are fully cooked when they float to the surface of the oil. They should be golden brown and crispy. Enjoy!

EASY BACON WRAPPED STUFFED JALAPENOS

Steps:

• Wash Jalapenos then cut off top.
• Cut the Jalapenos length wise in half and take out seeds until hollow.
• Take room temp cream cheese and fill the Jalapenos.
• Cut Bacon in half.
• Wrap bacon around Jalapenos.
• Lay bacon wrapped Jalapenos on sprayed baking sheet.
• Bake for 45 minutes on 375.
• Drain on paper towel and ENJOY!
• Note: Make sure when wrapping the bacon around that you end with bacon on bottom, if not they will unwrap.

PAULA DEEN'S BACON WRAPPED STUFFED JALAPENOS

Steps:

• Preheat oven to 425 degrees.
• She says line a rimmed baking sheet with parchment paper. But I would set them on a baking rack in the rimmed baking sheet to get them out of the grease although they are harder to get out that way.
• Cut a lengthwise slit down center of each pepper.
• Cut a crosswise slit at top of each pepper to form a T.
• Carefully remove seeds from inside of peppers, leaving peppers intact.
• In a large bowl, combine black beans, corn, both cheeses, chili powder, and cumin.
• Spoon about 1 1/2 tablespoons bean mixture evenly into each jalapeno.
• Fold bacon half slice around each jalapeno.
• Secure with wooden picks, if needed.
• Bake for 15 minutes or until bacon is cooked through.
• Serve immediately.

BACON WRAPPED STUFFED JALAPENO PEPPERS

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!

DEEP-FRIED STUFFED JALAPENOS

Steps:

• Cut a short slit in the side of each jalapeno. Carefully scrape out as many seeds as possible, but avoid tearing or enlarging the slit. Stuff each of 8 jalapenos with about 1 teaspoon of refried beans. Stuff 8 more jalapenos with about 1 teaspoon peanut butter each. (The capacity of individual chiles will vary, but they should not be so full that the slits gape open.) Insert 1 strip of cheese into each of the 8 remaining chiles. On a plate, mix together the cornmeal, flour, and salt. In a small bowl, thoroughly whisk the eggs. One at a time, dip the jalapenos into the beaten egg and then roll them in the cornmeal mixture until well coated. Let the jalapenos stand on a rack for 30 minutes to firm the coating. In a deep fryer or in a wide, deep pan fitted with a deep-fry thermometer, heat about 4 inches of corn oil (the fryer or pan should be no more than half full) to 375 degrees. Working in batches and using a slotted spoon, lower the jalapenos into the hot oil. Fry, turning the chiles gently, until they are just crisp and golden, about 4 minutes. (Overcooking the chiles may cause the fillings to boil away.) With the slotted spoon, transfer the fried jalapenos to absorbent paper. Keep the chiles warm in a 250 degree oven until all have been fried. Serve them hot or warm, accompanied by sour cream for dipping.

CREAM CHEESE STUFFED JALAPENOS WRAPPED IN BACON

Steps:

• Wash and remove the seeds of the jalapenos by making a "T" cut in the jalapenos and scooping out the seeds. (A "T" cut is where you cut the pepper horizontal about half way and then in the middle of the slit, you cut a vertical slit forming a "T" cut in the pepper.).
• In a bowl, combine cream cheese, sun dried tomatoes, and garlic powder. Using a teaspoon "stuff" the jalapeno with the cream cheese mixture.
• Wrap jalapeno in bacon and secure with a toothpick. (If you are cooking on the grill remember to soak toothpick in water for 15 minutes before securing pepper with it, to ensure it doesn't catch fire on the grill).
• Cook on the grill or bake at 450° F for 15 minutes or until bacon is cooked through.
• Enjoy!

FRIED STUFFED JALAPENO PEPPERS

Steps:

• Cut stems from peppers.
• Remove seeds, using a small sharp knife (do not split peppers).
• Stuff each with pimiento cheese.
• Cover and chill at least two hours.
• Combine 1/4 cup flour, 2 tablespoons cornmeal, and next 3 ingredients; set batter aside.
• Combine remaining 1/2 cup flour and 1/4 cup cornmeal.
• Dip stuffed peppers in batter; dredge in flour mixture.
• Pour oil to depth of 2 to 3 inches in a Dutch oven; heat to 375º.
• Fry peppers, a few at a time, 1 to 2 minutes on each side or until golden.
• Drain on paper towels.

JALAPENO POPPER DEEP FRIED

Steps:

• Fry the bacon in a saute pan until crispy. Let cool slightly and then crumble.
• Mix the cream cheese, shredded cheese, garlic powder, salt, pepper, and crumbled bacon in a bowl. This mixture will act as the stuffing for the deep fried jalapeno poppers.
• Cut the stem off of each jalapeno, cut them in half lengthwise, and remove the seeds.
• Take about a tablespoon or two of the jalapeno popper stuffing mixture and fill each jalapeno half.
• Working on one jalapeno pepper at a time, briefly dip the pepper into the milk and then roll it in the flour to coat. Set aside and repeat with all the jalapeno poppers. When deep fried the flour will form the crispy outside that mark many jalapeno poppers.
• Once you have completed step 6 for each pepper repeat it again, starting with the driest peppers.
• In a dutch oven, large pot, or deep fryer heat the oil to around 365 degrees.
• Carefully place several of the jalapeno poppers into the oil, being sure not to over-crowd it. Let the peppers cook until the outside is a golden brown, normally about 3 minutes. Remove with a strainer or slotted spoon and let dry on a wire rack.
• Serve the jalapeno poppers with ranch dressing or sour cream.

STUFFED JALAPENOS TOPPED WITH BACON

Steps:

• TO CLEAN THE PEPPERS-.
• Use jalapenos that are large and straight. Put on your rubber gloves and cut the tops off. To clean the inside I have found that a grapefruit knife works the best.Core out the seeds and scrape the inside. Try to get all the seeds out, especially at the tip. If there are any left inside, you will know it. Place them in the chili grill.
• Fry up the sausage, drain good, and while it's still hot, mix in the cream cheese, garlic, onions, cilantro and shredded cheese. Mix well.
• Poke a tiny hole in the bottom of the chili to let the grease out.
• Put in a pastry bag and squeeze it into the jalapenos.
• Cut bacon strips in thirds and lay on top of the chili. Secure with a toothpick. The toothpick holds the bacon and also stops the jalapeno from falling through when its cooked.
• TO COOK IN THE OVEN --
• Bake in oven (put a flat pan underneath to catch the drips)
• ON THE GRILL --
• cook with indirect heat (need a temp gauge)
• For spicier ones....cook 325° for 30 minutes.
• For not too spicy peppers...cook 325° for 45 minutes. The longer you cook them, the milder they get. Don't cook at a higher temp or the stuffing will cook out of them. When the bacon is done, the peppers are done.