Easy Cajun Style Bacon Wrapped Jalepeno Poppers Food

BACON-WRAPPED JALAPENO POPPERS

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.

EASY CAJUN STYLE BACON WRAPPED JALEPENO POPPERS

Steps:

• Add toothpicks to warm water for 20-30 minutes before baking or grilling.
• Slice each jalapeno in half, lengthwise. Then, using a small spoon, scrape out and discard all seeds and any white membrane.
• Stir together the cream cheese and chives or spring onion and cajun seasoning in a small bowl. Then, use a spoon to fill each pepper-half - be generous, here.
• Now, cut the bacon slices into three 1 1/2-inch pieces, and then wrap one piece of bacon around each stuffed pepper-half then slide a toothpick through the bacon and pepper so the bacon is secure.
• Heat oven to 375 degrees F then line a baking sheet with aluminum foil or parchment paper. Place stuffed and wrapped peppers, filling side facing up, onto the baking sheet and bake until the bacon is crispy and glistening and the peppers are tender, about 25 minutes.

BACON-WRAPPED JALAPEñO POPPER CHICKEN

Steps:

• Wear gloves to protect your hands and use a small paring knife to cut the stem-end off the jalapeño; you should see the white ribs attached to the walls of the jalapeño. Use the paring knife to remove the ribs from the walls. Make a cut down the length of the jalapeño from the top to the tip. Carefully, without breaking the jalapeño in half, scrape out the ribs and seeds. Transfer to a microwave-safe bowl, add 3 tablespoons water, cover tightly with plastic wrap and microwave on high power until the jalapeños turn olive green and are lightly softened but are still firm and hold their shape, 2 to 3 minutes. Let cool.
• Stuff each cooled jalapeño with a piece of cream cheese; squeeze the walls around the cream cheese to force out any air pockets and to seal the jalapeño walls together.
• Mix together the cumin, 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl. Pound the chicken lengthwise down the breast to make a rectangular 1/4-inch-thick cutlet. Sprinkle with a quarter of the seasoned salt. Repeat with the remaining chicken and seasoned salt.
• With one of the narrow ends of the chicken facing you, lay a piece of Colby Jack cheese at the bottom of the cutlet. Place 1 stuffed jalapeño crosswise on top of the cheese about 2 inches from the bottom. Tightly roll up the chicken and the cheese around the jalapeño, folding in the sides as you roll. Repeat with the remaining chicken and jalapeños.
• Lay 5 strips of bacon on a clean work surface so that the strips are slightly overlapping (about 1/4-inch) and are wide enough to completely cover a chicken roll. Place 1 chicken roll at the bottom of the bacon blanket. Wrap the bacon tightly over the chicken roll. Repeat with the remaining bacon and chicken rolls.
• Prepare a grill for indirect grilling and heat to medium-high heat.
• Place the chicken rolls, bacon seam-side down, on the cooler side of the grill. Cover and cook until the bacon is beginning to brown and the cheese is beginning to melt and ooze from the sides, 15 to 20 minutes. Transfer the chicken rolls to the hot side of the grill and cook until lightly charred, 1 to 2 minutes per side. Let cool 10 minutes before serving.

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.

BACON WRAPPED CAJUN JALAPENOS

Steps:

• Cut jalapenos in half lengthwise; remove seeds and center membranes. In a small mixing bowl, combine the cream cheese, cheddar cheese and Cajun seasoning. Stuff about 1 1/2 teaspoonfuls into each pepper half. Cut bacon strips in half widthwise. In a large skillet cook bacon until partially cooked. Wrap a bacon piece around each pepper; secure with a toothpick.
• Place on a wire rack in a shallow baking pan. bake uncovered at 350 for 25-30 minutes or until bacon is crisp. Discard the toothpicks and serve immediately.

BACON-WRAPPED JALAPENO POPPERS

Steps:

• Cut stems off of peppers and cut them all in half longways.
• Remove seeds from peppers.
• Fill each pepper with cream cheese and sprinkle cheddar cheese on top.
• Wrap 1/2 slice of bacon around each pepper half.
• Place on baking sheets and place in 450 degree oven for 10 to 15 minutes or until bacon is fully cooked.
• Remove and serve when cooled.
• Enjoy!
• Note:.
• I always freeze them after they are made for about 20 minutes to a hour before putting them in the oven or on the grill . Doing this will keep the cheese from melting out as much .

BACON WRAPPED JALAPENO POPPERS

Steps:

• Core the peppers using the blunt edge of a potato peeler, save half the seeds removed, toss the core.
• In a bowl add cream cheese, chili powder, hot sauce (you pick the heat) and liquid smoke and half the jalapeno seeds.
• Mix/Mash together until blended.
• Stuff the cored peppers with cream cheese mix then wrap with raw bacon. Use your fingers!
• Kabob them, repeat untill all the peppers are stuffed and wrapped.
• Grill on an indirect heat, (on tin foil) for about 15 minutes.
• Then on an open flame for 5-8 mins to crisp the bacon, turning a few times.
• Serve and enjoy!

BACON-WRAPPED JALAPENO POPPERS

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.

BACON-WRAPPED JALAPEñO POPPERS

Steps:

• Heat oven to 180C/160C fan/gas 4. Cut a slit in each chilli from top to bottom and scoop out the seeds and white pith with a teaspoon. Mash the cheeses together with some seasoning and stuff the mixture into the chillis.
• Halve each slice of bacon and wrap a piece around each chilli. Cook for 35-40 mins until the bacon is crisp. Serve with your favourite dips and beware - some of the chillies will be spicier than others!

EASY JALAPENO POPPERS

Steps:

• Brown and drain sausage. Set aside to cool a little.
• Cut jalapenos in half length-wise and clean out middle stuff and seeds.
• In a bowl, squish together the cream cheese, sausage, and a few shakes of garlic powder (to your own taste).
• Stuff each jalapeno half with the cheese mixture.
• Place the jalapenos on a cookie sheet.
• Bake at 350 for about 20 minutes. They are done when they are beginning to brown on the top.
• Enjoy!