Grilled Cheese Stuffed Jalapenos Food

GRILLED STUFFED JALAPENOS

Steps:

• Preheat grill to medium-high heat.
• Cook bacon in a skilletover medium heat until crispy.
• Remove bacon, and drain on paper towels, and crumble bacon.
• Combine bacon, cheeses, and the next 4 ingredients through garlic in a bowl, stirring to combine.
• Divide cheese evenly, and fill pepper halves.
• Place peppers cheese side up on grill, cover and grill peppers 8 minutes, or until bottoms of peppers are charred, and cheese mixture is lightly browned.
• Place peppers on serving platter.
• Sprinkle with tomato, and cilantro.

GRILLED STUFFED JALAPENOS

Steps:

• In a small bowl, combine the first seven ingredients. Cut a lengthwise slit down each pepper, leaving the stem intact; remove membranes and seeds. Fill each pepper with 1 tablespoon cheese mixture., Prepare grill for indirect heat. Place peppers in a disposable foil pan. Grill, covered, over indirect medium heat for 8-10 minutes or until peppers are tender and cheese is melted. Serve warm.

GRILLED CHEESE-STUFFED JALAPENOS

Steps:

• Place a cheese strip in each pepper half; sprinkle with bread crumbs and bacon. , Grill peppers, covered, over medium-hot heat for 4-6 minutes or until peppers are tender and cheese is melted. Serve warm.

STUFFED JALAPENO GRILLED CHEESE

Steps:

• Preheat oven to 425°. Remove papery outer skin from garlic bulb, but do not peel or separate the cloves. Cut off top of garlic bulb, exposing individual cloves. Drizzle cut cloves with oil. Sprinkle with salt. Wrap in foil. Bake until cloves are soft, 25-35 minutes. Unwrap and cool to room temperature., Meanwhile, cut peppers lengthwise in half; remove stems and seeds. Place peppers on a foil-lined baking sheet, skin side up. Broil 4 in. from heat until skins blister, about 5 minutes. Immediately place peppers in a small bowl; let stand, covered, 10 minutes. Peel off and discard charred skin. Cut pepper strips in half., Preheat large cast-iron skillet or electric griddle for medium heat. In a small bowl, squeeze garlic from skins; mash with a fork. Beat in cream cheese, Parmesan cheese and Worcestershire sauce until blended. Spread butter over one side of each bread slice. Spread cheese mixture over unbuttered side of six bread slices. Layer each with jalapeno pepper pieces, one slice provolone cheese and two bacon strips. Top with remaining bread slices, buttered side up. Cook sandwiches until golden brown and cheese is melted, 4-6 minutes on each side.

GRILLED STUFFED JALAPENO CHILES

Steps:

• Preheat a gas or charcoal grill or stovetop grill pan over high heat.
• Grill the jalapenos until browned or blistered on all sides and slightly softened, 3 to 5 minutes. Set aside to cool.
• Meanwhile, mix the cheese and oregano in a small bowl. Season with salt and pepper.
• To remove the seeds from the jalapenos, make a crosswise cut at the stem end of each jalapeno, then slice lengthwise down the middle, being careful not to cut the jalapeno completely in half. Peel open the sides of each jalapeno and, using a spoon, gently scrape out the seeds and veins. Fill the cavities with 1 tablespoon of the cheese-oregano mixture. Wrap 1 slice of bacon tightly around each stuffed jalapeno to seal in the cheese.
• Grill, starting the poppers on the side where the bacon-wrapping ends, until the bacon is crisp and fully cooked, about 5 minutes. Serve immediately.

JALAPENO POPPER GRILLED CHEESE

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Toss the jalapenos with 1 tablespoon olive oil, some salt and pepper and lay skin-side up on the prepared baking sheet. Bake until the skin is blistered, 10 to15 minutes. Place in a plastic baggie for about 5 minutes loosen the skin. Pull off the skin, remove the majority of seeds and ribs, and slice. Set aside.
• Spread the mascarpone on 4 slices of bread and divide the Cheddar among the other 4 slices. Divide the sliced jalapenos among the 4 sandwiches. Close, and butter both sides of the bread.
• Heat half of the remaining oil on a flat griddle over medium heat. Grill one side of the sandwiches until golden. Remove, heat the remaining oil and repeat with the second side until golden and the insides are all melty and gooey.

STUFFED JALAPEñO PEPPER GRILLED CHEESE

Steps:

• Prepare the jalapeño poppers according to the package directions for the oven.
• Meanwhile, put the chorizo in a large nonstick skillet over medium-high heat. Cook, stirring occasionally and breaking up with a wooden spoon, until just cooked through, about 5 minutes. Remove the chorizo to a medium bowl with a slotted spoon and pour the rendered fat into a small heatproof liquid measuring cup. You should have about 1/4 cup chorizo oil; if not, top with enough olive oil to reach 1/4 cup. Reserve the skillet.
• Lay the bread slices on a cutting board and brush evenly with the chorizo oil on one side. Flip 6 slices over and top each with 3 tablespoons of the cheese. Divide the chorizo and jalapeño peppers evenly among the 6 slices and finish each with 3 more tablespoons of cheese. Close the sandwiches with the remaining 6 slices of bread, chorizo-oil-side up.
• Heat the skillet over medium-low heat. Put 2 sandwiches in the skillet and press down with a large lid. Cook until lightly browned, about 3 minutes. Flip and continue cooking, covered, until the cheese is melted and the second side is browned, about 3 minutes more. Repeat with the remaining sandwiches. Use a sharp knife to slice each sandwich in half and serve.

GRILLED STUFFED JALAPENO CHILES WITH GRILLED RED PEPPER-TOMATO SAUCE

Steps:

• Heat grill to medium.
• Whisk together the cream cheese and goat cheese in a medium bowl until smooth. Fold in the Cheddar, corn and green onions and season with salt and pepper. Fill each jalapeno half with about 2 tablespoons of the mixture and sprinkle the top with some of the ancho powder.
• Place on the grill, filling-side up and cook until slightly charred and tender, about 7 to 8 minutes. Spoon the red pepper sauce onto a platter and top with the jalapenos.
• Combine the pepper, tomatoes, vinegar, honey and cilantro in a food processor and process until smooth. With the motor running, slowly add oil and season with salt and pepper.

GRILLED STUFFED JALAPENO CHILES

Steps:

• Preheat a gas or charcoal grill, or a stovetop grill pan, over high heat.
• Grill the jalapenos until browned or blistered on all sides and slightly softened, 3 to 5 minutes. Remove from the heat and set aside to cool.
• Meanwhile, mix the cheese and oregano in a small bowl. Season with some salt and pepper.
• To remove the seeds from the jalapenos, make a crosswise cut at the stem-end of the jalapeno and then slice lengthwise down the middle, being careful not to cut the jalapeno completely in half. Peel open the sides of the jalapeno and, using a spoon, gently scrape out the seeds and veins. Fill the cavities with 1 tablespoon of the cheese-oregano mixture. Then wrap 1 slice of bacon tightly around the stuffed jalapeno to seal in the cheese. Transfer to the hot grill (try to place the jalapeno on the grill on the side where the bacon ends). Grill until the bacon is crisp and fully cooked, 5 minutes. Serve immediately.

STUFFED JALAPENOS III

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stuff each jalapeno half with whipped cream cheese. Wrap a half slice of bacon around each stuffed jalapeno half.
• Arrange wrapped jalapeno halves in a single layer on a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.

GRILLED STUFFED JALAPENOS WITH GRILLED RED PEPPER-TOMATO SAUCE

Steps:

• Heat grill to medium.
• Whisk together cream cheese and goat cheese in a medium bowl until smooth. Fold in the cheddar, corn and green onions and season with salt and pepper.
• Fill each jalapeno half with about 2 tablespoons of the mixture and sprinkle the top with some of the ancho powder.
• Place on the grill, filling side up and cook until slightly charred and tender about 7-8 minutes. Spoon the red pepper sauce onto a platter and top with jalapenos.
• For the Red Pepper Sauce combine the grilled pepper, tomoatoes, vinegar, honey and cilantro in a food processor and process until smooth. With the motor running, slowly add oil and season with salt and pepper.

FOUR CHEESE STUFFED JALAPENOS

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add jalapeno peppers, cover, and steam until slightly tender, about 5 minutes.
• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Mix cream cheese with Parmesan, Cheddar, and feta cheeses, garlic, salt, black pepper, cayenne pepper, chili powder, and garlic powder in a bowl.
• Arrange jalapeno peppers on prepared baking sheet. Spoon cheese mixture into each pepper.
• Bake in the preheated oven until cheese is melted and bubbling, about 10 minutes.

SAUSAGE STUFFED JALAPENOS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.
• In a bowl, mix the sausage, cream cheese, and Parmesan cheese. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes.
• Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with Ranch dressing.

JALAPENO POPPER GRILLED CHEESE SANDWICH

Steps:

• Combine the cream cheese, sour cream, and pickled jalapeno in a small bowl. Set aside. Preheat skillet over medium heat.
• Slice each roll in half horizontally, then slice the rounded tops off the ciabatta rolls to make a flat top half. Spread 1 teaspoon butter on the doughy cut side of the bottom bun and 1 teaspoon butter on the now flattened top bun. Place half of the cream cheese mixture, half of the crushed chips, and half of the shredded cheese on the non-buttered side of the bottom bun. Place the top half of the bun on the sandwich and place the sandwich on the hot skillet. Repeat with the second sandwich.
• Grill until lightly browned and flip over, about 3 to 5 minutes; continue grilling until cheese is melted and the second side is golden brown.

BBQ STUFFED JALAPENOS

Steps:

• mix cream cheese, cajun spice, and garlic powder together make sure they are well mixed.
• (you can add more cajun spice to give these guys a real kick).
• remove stems from jalapenos and cut lengthwise remove all the seeds and as much of the white veins as possible to allow room for filling.
• fill each jalapeno half with some cream cheese mixture.
• wrap a half slice of bacon around the half and secure with a toothpick.
• when coals are ready place jalapenos on the grill filling side up and cook for 10 minutes or until bacon is done (changed color and sizzling).
• these little guys can get real hot if you want them to or they can be as mild as i make them.
• just be sure to mix the cream cheese mix well or you will get a few hot and the rest mild.

EASY CHEESE-STUFFED JALAPENOS

Steps:

• Preheat oven to 400°. Cut jalapenos in half lengthwise; remove seeds and membranes. In a large saucepan, boil peppers in water for 5-10 minutes (the longer you boil the peppers, the milder they become). Drain and rinse in cold water; set aside., In a small bowl, beat the cream cheese, cheddar cheese and Worcestershire sauce until smooth. Spoon 2 teaspoonfuls into each jalapeno; sprinkle with bacon. Arrange on greased baking sheets. Bake until filling is warmed, 3-5 minutes.