Jalapeno Pepperoni Poppers Food

JALAPEñO POPPERS WITH BACON

Steps:

• Preheat the oven to 400 degrees. Wearing gloves, slice each of the jalapeños in half lengthwise and use a spoon to remove the seeds and veins.
• In a medium-sized bowl, combine the cream cheese, garlic powder, salt, pepper, cheddar, bacon, and green onions.
• Spoon the mixture evenly in the jalapeños and place it on a baking sheet. Bake for 20 minutes or until the jalapeños are tender.

JALAPENO POPPERS

Steps:

• Take one whole chilli and using a small sharp knife make an incision along the length without cutting all the way through. Open up the cavity and using the end of a teaspoon scrape out and discard the seeds and the membrane. It's very good idea to wear gloves when you're preparing chillies in this way, and make sure you wash your hands thoroughly afterwards. Repeat with all the other chillies.
• Mix the cream cheese with the mozzarella, season with salt and pepper then use it to fill the chillies. Push them gently to close them up and wipe off any excess.
• Put the flour, egg and breadcrumbs in separate shallow bowls or dishes and roll the stuffed chillies first in the flour then egg then breadcrumbs then repeat so they get a good double coating.
• Heat the oil in a large saucepan until it reaches 160C. Carefully lower the chillies into the oil using a slotted spoon and deep fry in batches for around 2-3 mins or until deep golden brown. Transfer to a plate lined with kitchen paper to soak up the excess oil.
• Once the chillies are fried season them with pepper and salt and spread out on a plate or board so everyone can help themselves. Great with beer and a movie.

JALAPENO PEPPER POPPERS

Steps:

• Preheat a grill to medium heat.
• Cut about 1/2-inch off the top each jalapeno pepper. Take the top pieces that you just cut off, cut the sides off and reserve, discarding the middle stem pieces. These will be used to plug the open end of each pepper to help keep the cheese from melting out. Using a straight peeler, scrape out the seeds and ribs from the inside of each of the peppers.
• Slice each cheese stick into pieces that are just slightly shorter than the jalapenos. Stuff a pepper with a piece of cheese. Take the reserved side pieces and place them into the open end of the pepper, covering the cheese and plugging the hole. Take a piece of bacon and wrap the pepper from the bottom end to the top end, making sure to secure the "plug" at the top end. Take a second piece of bacon and lay it down on a clean work surface. Roll up the pepper so that it is almost completely covered in bacon and secure with a toothpick. Repeat with the remaining peppers, cheese, bacon and toothpicks. Sprinkle each with chili powder.
• Place on the grill, cover and cook over indirect heat until the bacon is crispy, 15 to 20 minutes, making sure to turn every 3 to 4 minutes.
• While the poppers are grilling, combine the sour cream, cream cheese and honey in a small bowl. Mix until well blended and serve with the poppers.
• Cook's Note: The poppers can also be made in the oven. Place the poppers onto a baking sheet fitted with a rack that has been sprayed with nonstick cooking spray. Bake in a 400 F degree oven until the bacon is brown and crispy, 15 minutes.

JALAPENO POPPERS

Steps:

• Preheat the oven to 275 degrees F. Set a wire rack over a baking sheet.
• If you have them, slip on some latex gloves for the pepper prep. Cut the jalapenos in half lengthwise. With a spoon, remove the seeds and white membranes (the source of the heat; leave a little if you like things HOT). Smear cream cheese into each jalapeno half and then wrap with a bacon piece (1/2 slice). Secure by sticking a toothpick through the middle. Place on the rack in the baking sheet.
• Bake until the bacon is sizzling and done, 1 hour 15 minutes. Serve immediately, or they're also great at room temperature.

BEST EVER JALAPENO POPPERS

Steps:

• In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
• Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
• Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
• In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.

JALAPENO POPPERS

Steps:

• Cut jalapenos in half and remove seeds and veins.
• (Use gloves to work with peppers).
• Fill jalpenos with cream cheese and wrap a slice of bacon around each one.
• Secure with a toothpick.
• Bake at 425 degrees until bacon appears to be done, about 15-20 minutes.

JALAPENO POPPERS

Steps:

• preheat over to 350.
• cut tops off the peppers and clean all seeds out.
• mix cream cheese and chedder cheese.
• stuff the peppers with the mixed cheeses.
• place foil over cookie sheet then place prepared peppers on foil do not wrap.
• when oven is ready, bake at 350 for 7 min or when cheese starts to melt.
• leave in longer for a more mild flavor.

JALAPENO POPPER PIZZA

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Stir together the softened cream cheese and ranch dressing mix in a bowl until smooth. Spread the mixture on the pre-baked crust. Sprinkle the jalapeno slices and bacon on top of the cream cheese mixture; then top with the shredded cheese.
• Combine the melted butter and seasoned bread crumbs. Sprinkle the mixture over the top of the pizza. Bake in preheated oven until the bread crumbs are nicely browned and the cheese has melted, about 15 minutes.

PEPPERONI PIZZA POPPERS

Steps:

• Spray a mini muffin pan with cooking spray and preheat oven to 375 degrees.
• Unroll crescent dough and separate into squares of 2 triangles stuck together. Take each square and press on the seam to seal it. Cut into 4 smaller squares. Between the 2 containers of crescent dough, you should get 32 pieces of dough (if I've done the math right). It's ok if they're a little misshapen.
• Press dough squares down into mini muffin cups, shaping them to fit the bottom and up the sides.
• Using 2 spoons, place a small amount of cream cheese (maybe 1/2 teaspoon, but totally up to personal preference) into bottom of each dough-filled muffin cup.
• On top of cream cheese, spoon a little pizza sauce (maybe 1 teaspoon) into each cup.
• Top pizza sauce with a little sprinkling of oregano and mozzarella cheese. Place 3 to 4 mini pepperonis on top of each popper.
• Place in oven for 10 to 12 minutes, but check after 8 minutes because you definitely do not want to burn these guys.
• Let cool in pan for a minute or two, just until cool enough to handle. If reusing the pan for another batch it is best to let the pan cool before placing dough into it.

JALAPENO PEPPER POPPERS

Steps:

• In a mixing bowl, combine cheeses, bacon and seasonings.; mix well.
• Spoon about 2 Tbs. into each pepper half.
• Roll in bread crumbs.
• Place in a greased 15x10x1" baking pan.
• Bake, uncovered, 300 degrees for 20 minute for spicy flavor, 30 minute for med. and 40 minute for mild.
• Serve with sour cream or dressing.
• NOTES : When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. avoid touching your face. I omit the bacon in this recipe.

PEPPERONI PIZZA JALAPEñO POPPERS

Steps:

• Heat the oven to broil and arrange a rack in the middle. Line a baking sheet with aluminum foil and set aside.
• Lay a jalapeño on your work surface so that it sits flat without rolling. Make two cuts forming a "T" by first slicing down the middle of the chile lengthwise from stem to tip, then making a second cut perpendicular to the first about 1/4 inch from the stem, slicing only halfway through the chile (be careful not to cut off the stem end completely). Carefully open the flaps to expose the interior of the chile, and, using a butter knife or small measuring spoon, scrape the inside to remove the seeds and ribs. Repeat with the remaining peppers; set aside.
• Place the cream cheese, pepperoni, Parmesan, and salt in a medium bowl, season with freshly ground black pepper, and mix until smooth and evenly combined. Transfer the mixture to a quart-size resealable plastic bag, cut one bottom corner off to make a 3/4-inch-wide opening, and squeeze the mixture into the chiles until just filled (be careful not to overfill). Insert a toothpick widthwise through each chile to secure the flaps and filling. Place the filled chiles on the prepared baking sheet in two evenly spaced rows of six.
• Broil for 4 minutes, rotate the pan, and continue to broil until the peppers are starting to char and the filling is browned and bubbly, about 4 minutes more. Remove from the oven, and remove the toothpicks if desired. Let cool for 5 minutes before serving.

JALAPENO PEPPERONI POPPERS

Steps:

• Knead both cheeses and roll into log.
• Remove stems from Jalapenos.
• Split Jalapenos length wise and remove seeds with spoon. (gloves are also handy).
• Using a knife spread cheese into each Jalapeno half.
• Top with Pepperoni and bake at 350 for 30 minutes.