GRILLED STUFFED JALAPENOS
These cheese-stuffed jalapenos are always popular when my husband and I host a tapas (appetizers) party. There's a flavor explosion in each crisp and tender pepper. -Mary Potter, Sterling Heights, MI
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 10 appetizers.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 66 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 125mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
GRILLED JALAPENOS
When barbecuing for friends at home, I also use the grill to serve up hot appetizers. These crowd-pleasing stuffed peppers have a bit of bite. They were concocted by my son. -Catherine Hollie, Cleveland, Texas
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2 dozen.
Number Of Ingredients 3
Steps:
- Wash peppers. Cut a slit along one side of each pepper. Remove seeds; rinse and dry peppers. , In a skillet, cook sausage over medium heat until no longer pink; drain. Stuff peppers with sausage and wrap with bacon; secure with soaked toothpicks., Grill peppers, uncovered, turning frequently, over medium heat until tender and bacon is crisp, about 15 minutes.
Nutrition Facts : Calories 97 calories, Fat 9g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 179mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
GRILLED STUFFED JALAPENOS
Make and share this Grilled Stuffed Jalapenos recipe from Food.com.
Provided by weekend cooker
Categories Cheese
Time 40m
Yield 14 jalapeno halves, 7 serving(s)
Number Of Ingredients 10
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 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 JALAPENO POPPERS
Steps:
- CAUTION: Jalapenos can be very hot. Use caution and wear rubber gloves if you have skin sensitivity. Keep hands away from face and eyes. Wash hands thoroughly with warm water and soap when finished handling peppers.
- Slice peppers from stem to tip on 1 side. Carefully squeeze ends of pepper (like a change purse) and scoop out seeds and veins with a small spoon. Stuff each pepper with shredded cheese. Cut bacon slices in half. Wrap each pepper with a piece of bacon and secure with a toothpick.
- Preheat grill. Grill peppers 3 to 5 minutes on each side or until bacon is cooked, but not crisp.
- Remove from grill and serve while hot.
GRILLED JALAPENO POPPERS
Best poppers you'll have off your grill! Any left over cheese mixture makes a good spread for crackers while you're waiting.
Provided by Philip Dally
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 1h
Yield 16
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Mix together the cream cheese, Parmesan cheese, garlic powder, and Cheddar cheese in a bowl until the mixture is thoroughly blended.
- Lay a jalapeno pepper onto a work surface, and cut a lengthwise sliver from the side of the pepper, exposing the seeds and white membrane. With the handle of a teaspoon, scrape out the seeds and membrane, leaving the hollow pepper. Repeat for the rest of the peppers. Chop up the pepper slices, and mix into the cheese stuffing. Stuff each pepper with cheese mixture, and wrap each stuffed pepper in a half bacon slice. Secure with toothpicks.
- Grill the poppers on a less-hot part of the grill until the peppers are hot and juicy and the bacon is browned, 30 to 40 minutes.
Nutrition Facts : Calories 164 calories, Carbohydrate 1.6 g, Cholesterol 36.8 mg, Fat 15 g, Fiber 0.4 g, Protein 5.8 g, SaturatedFat 7.6 g, Sodium 234.1 mg, Sugar 0.6 g
JALAPEñO-MARINATED GRILLED PORK CHOPS
Along with adding some extra smoky-char flavor to the dish, grilling the jalapeños mellows their spiciness. If you want to up the heat, just leave them raw.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Pork Pork Chop Coriander Jalapeño Vinegar Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a grill for medium-high heat; lightly oil grate. Pat pork chops dry and season generously all over with salt and pepper. Place on a rimmed baking sheet and let sit at room temperature at least 30 minutes and up to 1 hour.
- Meanwhile, toast coriander seeds in a dry small skillet over medium heat, tossing often, until golden brown and fragrant, about 2 minutes. Transfer seeds to a cutting board and let cool. Using a flat-bottomed mug or a heavy skillet, lightly crush. Place in a small bowl and add vinegar, sugar, and 1/2 cup oil. Season with salt and pepper and whisk until sugar and salt are dissolved. Set marinade aside.
- Toss jalapeños and 1 Tbsp. oil in a small bowl to coat; season with salt and pepper. Pat pork chops dry again (the salt will have drawn out more moisture) and rub with remaining 2 Tbsp. oil. Grill jalapeños, turning often, until softened and blackened in spots, about 5 minutes. Transfer to a cutting board. Grill pork chops, turning every 2 minutes or so, until cooked through but still medium-rare closest to the bone (an instant-read thermometer inserted near the bone should register 145°F), 8-12 minutes. Transfer to cutting board and let rest 10-15 minutes.
- Cut pork along the bone to remove meat in one piece; slice 1/2" thick and transfer to a rimmed platter. Slice jalapeños crosswise into rounds and scatter over pork. Pour reserved marinade over and let sit at least 15 minutes and up to 1 hour before serving. To serve, scatter onion over.
GRILLED BACON JALAPENO WRAPS
Jalapenos are stuffed with cream cheese, wrapped with bacon, and barbecued on the grill.
Provided by Miss G.
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 20m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat an outdoor grill for high heat.
- Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.
- Place on the grill, and cook until bacon is crispy.
Nutrition Facts : Calories 391 calories, Carbohydrate 2.2 g, Cholesterol 79.1 mg, Fat 38.3 g, Fiber 0.4 g, Protein 9.5 g, SaturatedFat 16.6 g, Sodium 577.1 mg, Sugar 0.5 g
GRILLED JALAPENOS
Make and share this Grilled Jalapenos recipe from Food.com.
Provided by TishT
Categories Vegetable
Time 40m
Yield 5 serving(s)
Number Of Ingredients 2
Steps:
- Grill the jalapenos on a gas grill, or charcoal grill until skin is blackened.
- Slice them lengthwise.
- Place them in enough soysauce to marinate.
- Marinate the jalapenos for 30 minutes.
- Drain and put back on grill to warm before serving.
- Serve.
Nutrition Facts : Calories 43, Fat 0.2, Sodium 3217.8, Carbohydrate 4.9, Fiber 1.2, Sugar 1.9, Protein 6.4
JALAPEñO GRILLED PORK CHOPS
Juicy jalapeños offer discernible heat, but they have a higher purpose beyond that: They provide welcome freshness with their distinct vegetal flavor. When blitzed with aromatic cilantro stems and plenty of garlic, jalapeños transform into a punchy marinade that flavors and tenderizes pork chops gloriously, and tinges them a bright Reptar-Bar green, too. That brilliant color, evidence of the chlorophyll in the peppers and herbs, stays vibrant even after a fiery kiss on the grill.
Provided by Eric Kim
Categories dinner, steaks and chops, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the pork chops: In a food processor, blitz the jalapeños, garlic, cilantro stems, rice vinegar, olive oil, salt and sugar until smooth. Place the pork chops in a large bowl or resealable container and pour the marinade over them; turn the chops to evenly coat. Cover and refrigerate for at least 30 minutes and up to 24 hours.
- While the chops marinate, prepare a charcoal grill for direct high-heat cooking, or heat a gas grill to medium-high.
- Make the relish: In a small bowl, toss the jalapeño, red onion, rice vinegar, salt, sugar and 2 tablespoons water. Set aside to quick-pickle until ready to serve, or refrigerate for up to 24 hours.
- Carefully grease the grill grate: Use tongs to grip a wadded paper towel dipped in oil and then rub the grates with the oiled towel. With the marinade clinging to them, place the pork chops on the hot greased grate. Grill until the chops are charred at the edges and no longer pink in the middle, 2 to 3 minutes per side. The meat is ready to flip when it releases easily from the grates. (If using a gas grill, close the lid between flips.) Alternatively, cook the chops on the stovetop in batches. Heat a large skillet or grill pan over medium-high. Add enough oil to lightly coat the bottom of the pan, and heat until shimmering. Add the chops, with the marinade clinging to them, to the pan. Sear until browned and caramelized at the edges and no longer pink in the middle, 3 to 4 minutes per side. Discard any remaining marinade.
- Serve the chops with the relish and cilantro on top. If you'd like, serve rice alongside.
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