JALAPEñO POPPERS WITH SMOKED GOUDA
The moderate heat of jalapeños is a perfect counterbalance to this rich filling, a combination of cream cheese and smoked Gouda. The results are nothing like the breaded, deep-fried apps you get in sports bars.
Provided by Mark Bittman
Categories Jalapeño Pepper Hot Pepper Grill Grill/Barbecue Vegetarian snack Appetizer Cheese Gouda Cream Cheese
Yield 4-6 servings
Number Of Ingredients 5
Steps:
- Start the coals or heat a gas grill for medium direct cooking. Make sure the grates are clean.
- Cut the jalapeños in half lengthwise but leave the halves connected at the stem. With your finger or a pointed spoon (like a grapefruit spoon), remove the seeds and white ribs from the halves. (Wear rubber gloves, or be careful not to touch your skin after handling the chiles.)
- Put the cream cheese and Gouda in a medium bowl with a little salt; mash until combined. Fill the jalapeño halves evenly with a small spoon and press the halves back together to close. (You can fill and refrigerate the jalapeños up to a day ahead.)
- Put the jalapeños on the grill directly over the fire. Close the lid and cook, carefully turning once, until the peppers have softened and browned (it's okay if they char in spots) and the cheese has melted, 5 to 10 minutes. Transfer to a platter, sprinkle with cilantro, and serve.
- Variations:
- Honey-Orange Jalapeño Poppers: In Step 3, fill the jalapeños with a mixture of 1 1/2 cups crumbled fresh goat cheese (6 ounces), 2 tablespoons honey, 1 tablespoon grated orange zest, and salt to taste.
- Jalapeño Poppers with Pimento Cheese and Pepper Jelly: In Step 3, fill the jalapeños with with a mixture of 1 cup grated extra-sharp cheddar cheese (4 ounces), 1/4 cup each chopped drained pimentos and mayonnaise, and a dash of Worcestershire sauce. Serve topped with a dab of pepper jelly.
- Pesto Jalapeño Poppers with Mozzarella: In Step 3, fill the jalapeños with a mixture of 1 1/2 cups shredded mozzarella (6ounces) and 1/4 cup basil pesto. Serve the poppers topped with fresh basil leaves if you like.
BACON-WRAPPED JALAPEñO POPPERS WITH GOAT CHEESE RECIPE [SIP BITE GO]
Yummy bacon wrapped jalapeño poppers with goat cheese and honey are an easy make ahead party appetizer. Make this stuffed jalapenos recipe for holiday parties like Thanksgiving and Christmas and casual get together appetizers throughout the year. Everyone always loves them!
Provided by Jenna Passaro
Categories Appetizer Side Dish
Time 45m
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F. Slice jalapenos in half and cut out and discard the white pith on the inside. Set jalapeno halves on a baking sheet lined with parchment paper. Slice bacon in half so it will wrap around the jalapeno halves only once.
- In a bowl, add the soft cheese, fresh cilantro (or any other herbs), honey, and salt and pepper. Mix together the ingredients until they are integrated.
- Evenly distribute the goat cheese mixture into the jalapeño halves. Wrap each jalapeno pepper with a piece of bacon and secure with a toothpick. Bake at 425 for 20-30 minutes until bacon is browned. Rotate them in your oven and/or flip them halfway through to bake evenly. They are ready to serve when they're done cooking. Leave the toothpicks on for people to use to eat them.
Nutrition Facts : Calories 939 kcal, Carbohydrate 25 g, Protein 39 g, Fat 77 g, SaturatedFat 34 g, Cholesterol 139 mg, Sodium 1876 mg, Fiber 2 g, Sugar 22 g, ServingSize 1 serving
GOAT CHEESE JALAPENO POPPERS #A1
A.1. Original Sauce Recipe Contest Entry. This recipe puts a twist to the old jalapeno popper recipe replacing the traditional cream cheese with goat cheese and even slipping in some protein and greens! Thanks A1 for the kick you add too!
Provided by Football Wife
Categories Sauces
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cut jalapeño peppers lengthwise and remove the seeds.
- Chop the spinach into small pieces.
- Brown the ground turkey and drain well. Pat dry with a paper towel.
- In a separate bowl, mix the spinach, A1 sauce, ground turkey and goat cheese together.
- Using a spoon, fill each jalapeno half with the cheese mixture.
- Slice an avocado into thin strips and lay one over the cheese mixture.
- Wrap a 1/2 piece of bacon around each half and secure with a toothpick.
- Line them up on a cookie sheet an inch apart.
- Bake at 425 for 15-20 minute.
Nutrition Facts : Calories 198.6, Fat 16.2, SaturatedFat 6.8, Cholesterol 31, Sodium 215.8, Carbohydrate 3.9, Fiber 2.3, Sugar 1.3, Protein 10.2
PROSCIUTTO WRAPPED JALAPENO PEPPERS STUFFED WITH GOAT CHEESE
I found this stuffed jalapeno recipe in our local paper. I have not tried them, so tell me how they were
Provided by Abby Girl
Categories < 60 Mins
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Make the dip by combining the mayonnaise, lemon juice, cumin, oregano and honey and a small bowl, Cover and chill until needed. Before serving, bring to room temperature.
- Preheat the oven to 450.
- Line a baking sheet with parchment paper. Divide and stuff the half peppers with the goat cheese. Wrap each half pepper with half the prosciutto and set on the baking sheet, stuffed side up.
- Drizzle the peppers with olive oil. Roast 15 - 20 minutes or until just tender.
- Arrange the peppers on a serving platter with the dipping sauce in the middle.
Nutrition Facts : Calories 223.9, Fat 18.6, SaturatedFat 7.3, Cholesterol 27.5, Sodium 286, Carbohydrate 8.9, Fiber 0.7, Sugar 4.3, Protein 6.7
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