CREAMY JALAPENO POPPER MACARONI AND CHEESE
This pleasantly spicy mac and cheese delivers on its name: The cheesy jalapeno pasta with its crunchy panko bread crumb topping tastes just like poppers!
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 8 to 12 servings
Number Of Ingredients 12
Steps:
- Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F.
- Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
- Melt the unsalted butter in a large saucepan over medium heat; transfer half the melted butter to a medium bowl and reserve. Add the chopped jalapenos to the saucepan, toss to coat and cook until softened, about 5 minutes; transfer to a small bowl and reserve.
- Wipe out the saucepan and add the half-and-half. Cook over medium heat until it just comes to a simmer. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
- Add the macaroni and reserved pasta water and stir to combine. (The mixture will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Gently fold in the reserved cooked jalapenos, pickled jalapenos and pickled jalapeno juice. Season with salt and cayenne if needed. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs in the bowl with the reserved melted butter and a sprinkle of salt. Sprinkle evenly over the macaroni and cheese. Lay the sliced jalapenos evenly on top of the bread crumbs. Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes.
JALAPEñO POPPERS
There are many delicious versions of jalapeño poppers: Some are breaded and deep-fried, others use two kinds of cheese, and another, called armadillo eggs, calls for enrobing the cheese-stuffed peppers with ground meat and bacon. These easy-baked poppers are filled with tangy cream cheese - brightened with scallions, cilantro, garlic and lime zest - then wrapped with bacon for looks, salt and crunch. For a vegetarian variation, sprinkle the stuffed jalapeños with finely crumbled tortilla chips before baking to complement the crisp-tender chiles and the molten-cheese filling.
Provided by Alexa Weibel
Categories snack, finger foods, appetizer
Time 1h
Yield 24 poppers
Number Of Ingredients 8
Steps:
- Heat the oven to 400 degrees. Line a large baking sheet with aluminum foil, then top with a wire rack.
- Halve jalapeños lengthwise. (Do your best to halve them through their stems for added visual appeal.) Using the tip of a small spoon, scoop out and discard the seeds. Set the halved jalapeños aside.
- In a medium bowl, stir together the cream cheese, cilantro, scallions, garlic and lime zest, if using; season generously with salt and pepper.
- Season the inside of each halved jalapeño with salt and pepper, then fill each with about 2 teaspoons of the cream cheese mixture. (Fill until there's a slight dome on top.) Wrap each stuffed jalapeño with 1 piece of bacon, setting one tip of bacon on top of the cream cheese filling, then wrapping the bacon under and over the popper at an angle, so the bacon covers the filling on top in two layers. (The bacon will shrink as it cooks, so you want to make sure the top of the popper is well covered.) Arrange poppers evenly on the wire rack, nestling each popper between two parallel wires to keep it upright so the cream cheese doesn't spill during baking.
- Transfer to the oven, and bake until bacon is cooked through, about 25 minutes. Broil on the rack closest to the broiler until crisp, about 2 minutes. Let cool for 5 minutes, then serve warm.
JALAPENO POPPER PASTA SALAD
Jalapeno Popper Pasta Salad has all the flavor of a jalapeno popper. Makes a spicy, creamy picnic side.
Provided by Christin Mahrlig
Categories Side Dish
Time 15m
Number Of Ingredients 11
Steps:
- Cook pasta to al dente in salted water. Drain well.
- While pasta is cooking, stir together cream cheese, 1/2 cup mayonnaise, sour cream, vinegar, pepper, and garlic powder in a large bowl until mostly smooth. (It's ok if cream cheese isn't fully blended in.)
- Once pasta is drained, let it cool a few minutes, and then add it to mayonnaise mixture. It should still be very warm and the heat will help smooth out the cream cheese. Stir well.
- Mix in jalapenos, green onions. bacon, and shredded cheese. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 587 kcal, ServingSize 1 serving
JALAPENO POPPERS
The flavor of the peppers come through, but the cheese and bacon put some of the fire out. I believe the "tenderfoot" would even like these. I have even frozen these with good success.
Provided by Miss Annie
Categories Southwestern U.S.
Time 40m
Yield 20 Pieces
Number Of Ingredients 3
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.
CHEESY JALAPEñO POPPER PASTA SKILLET
We didn't just turn a favorite appetizer into a one-skillet dinner-we made it as easy (and cheesy) as we could! This hearty pasta gets a shortcut from Hamburger Helper™ and just the right amount of heat from pickled jalapeños.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Heat 12-inch nonstick skillet over medium heat. Melt butter in skillet. Add bread crumbs; cook and stir 2 to 5 minutes or until toasted. Transfer to small bowl; wipe out skillet.
- Heat same skillet over medium-high heat. Add bacon; cook 5 to 7 minutes, stirring frequently, until crisp. Transfer to plate lined with paper towels.
- Add beef to bacon drippings in skillet; cook over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Return beef to skillet.
- Stir in milk, hot water, and uncooked pasta and sauce mix (from Hamburger Helper™ box). Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 10 to 12 minutes, stirring occasionally, until thickened.
- Remove from heat; stir in cream cheese until melted. Top with bread crumbs, bacon, jalapeños and green onions.
Nutrition Facts : Calories 410, Carbohydrate 32 g, Cholesterol 80 mg, Fat 2, Fiber 0 g, Protein 22 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 7 g, TransFat 1 g
JALAPENO POPPER PASTA
A cheesy jalapeno popper pasta dish that is sure to delight even the pickiest of eaters. Spice it up by adding more jalapenos, or tame it down and add less. Add rotisserie chicken for another layer of yumminess or leave it out. Either way, this pasta dish is delicious.
Provided by Yoly
Categories Main Dish Recipes Pasta Chicken
Time 1h20m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish. Slice one whole jalapeno lengthwise into slivers; slice remaining jalapeno into rounds. Set aside.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Let cool enough to touch; crumble and divide into two equal parts. Set aside.
- Heat bacon grease in the same pan over medium-high heat. Saute onion and 1/2 cup chopped jalapeno in the hot grease until onion is soft and translucent, 5 to 6 minutes. Add flour and cook for 2 minutes. Stir in milk and chicken broth until well combined. Stir in Neufchatel cheese until completely melted. Season with salt and pepper. Turn off heat and stir in 1/2 cup pepper Jack cheese and 1/2 cup sharp Cheddar cheese until melted. Add pasta, chicken, and 1/2 of the bacon.
- Pour 1/2 of the pasta mixture into the prepared dish and top with jalapeno slivers. Add remaining pasta mixture and top with remaining pepper Jack and sharp Cheddar cheese.
- Bake, covered, in the preheated oven for 30 minutes. Remove cover and add jalapeno slices and remaining bacon. Bake for an additional 10 minutes.
Nutrition Facts : Calories 615.9 calories, Carbohydrate 38.3 g, Cholesterol 123.3 mg, Fat 34.2 g, Fiber 2.6 g, Protein 37 g, SaturatedFat 17 g, Sodium 1302.2 mg, Sugar 4.6 g
JALAPEñO POPPER PASTA SALAD
This pasta salad is hearty and creamy, loaded with bacon and spicy cream cheese dressing! Incredibly easy and satisfying, this pasta salad is perfect for summer potlucks, backyard barbecues and as a regular weeknight summer dinner. Read on for my time-saving tips to make this summer favorite in less than 30 minutes!
Provided by Shinee D.
Categories Salad
Time 25m
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions in salted water. Reserve 1 cup of pasta water. Drain the pasta, but don't rinse. (Tip: The dressing will stick to pasta better if it's not drained.)
- Cut bacon strips into small pieces and cook in a large skillet until nice and crispy.
- Cut jalapeños in half, scoop out the seeds and ribs. Then cut into small pieces. (Note: If you don't like too spicy food, make sure to remove all the white ribs inside, because that's where most of the heat comes from.)
- In a large bowl (I used 4qt bowl), whisk together cream cheese spread, reserved pasta water, parsley, black pepper and garlic powder. It doesn't have to be completely smooth.
- Add hot pasta, bacon, chopped jalapeños and cheese. Mix well. Refrigerate until ready to serve. Serve warm or at room temperature.
Nutrition Facts : ServingSize 1 serving, Calories 578 kcal, Sugar 4.4 g, Sodium 333.5 mg, Fat 17 g, Carbohydrate 87.4 g, Protein 21.6 g, Cholesterol 38.1 mg
JALAPENO POPPER PASTA SALAD RECIPE
Things just got delicious with this jalapeno popper pasta salad! Creamy, cheesy and spicy, this pasta salad is far from bland!
Provided by Becky Hardin - The Cookie Rookie
Categories Side Dish
Time 30m
Number Of Ingredients 13
Steps:
- In a large pan, cook the pasta according to package directions. Then drain and rinse with cold water. Place them in a large mixing bowl.
- In a small mixing bowl, combine the cream cheese, mayonnaise, sour cream and red wine vinegar. Mix well by hand or with a hand mixer. Make sure there are no lumps, then add the pepper, garlic powder and pickled jalapenos.
- Add the cooked bacon, cheddar cheese, pepper jack cheese and 2 teaspoons of cilantro to the pasta. Toss to combine.
- Pour the sauce over the pasta and combine.
- Serve with a sliced jalapeno and a sprinkle of cilantro.
Nutrition Facts : Calories 436 kcal, Carbohydrate 44 g, Protein 14 g, Fat 22 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 45 mg, Sodium 343 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
JALAPENO POPPER PASTA SALAD
Provided by Nichole
Number Of Ingredients 10
Steps:
- Combine the ranch dressing, jalapenos, lime juice, and garlic in a high powered blender or food processor. Pulse until completely smooth.
- Bring a large pot of salted water to a boil. Cook the rotini according to package directions. Drain pasta, run under cold water until completely cool, set aside.
- In a large bowl, mix together the pasta and jalapeno ranch. Add the jalapenos, cheddar, pepper jack, and bacon, stir well to combine.
- Stir in half of the crushed croutons. Top the pasta salad with remaining croutons before serving. Chill until ready to serve.
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From readyseteat.com
Cuisine AmericanTotal Time 1 hr 5 minsCategory Pasta, Main Dish, CasseroleCalories 497 per serving
- Preheat oven to 375°F. Spray 13x9-inch baking dish with cooking spray. Cook pasta according to package directions, drain. Stir together breadcrumbs and butter in small bowl, set aside.
- Heat 12-inch skillet over medium heat. Add bacon and cook until crispy, stirring frequently, about 5 minutes. Remove with a slotted spoon, leaving about 1 tablespoon bacon fat in the pan. Add chicken to skillet and season with black pepper. Cook until browned and no longer pink in center, about 5 minutes.
- Stir in jalapeno, green onion and flour; cook 1 minute. Stir in undrained tomatoes and chicken stock; bring to a boil. Remove from heat and stir in cream cheese and 1 cup Cheddar cheese until melted and combined. Stir in cooked pasta and half of the cooked bacon. Pour into baking dish. Top with remaining 1 cup Cheddar cheese, bacon and bread crumb mixture.
JALAPENO POPPER MACARONI SALAD - THE CHUNKY CHEF
From thechunkychef.com
Ratings 90Calories 405 per servingCategory Side Dish
- Bring large pot of water to a boil, add generous pinch of salt and boil pasta per package directions. Drain, and rinse pasta with cold water until cooled.
- To a small mixing bowl, add mayo, sour cream, cream cheese, lemon juice, salt, garlic powder and black pepper and whisk until smooth and creamy.
- To a large mixing or serving bowl, add cooked and cooled pasta, jalapeños, cheese, and most of the bacon. Pour dressing over pasta and toss to combine.
- Sprinkle with remaining bacon, cover with plastic wrap and refrigerate for at least 30 minutes to allow flavors to fully combine.
JALAPENO POPPER MAC AND CHEESE - DINNER AT THE ZOO
From dinneratthezoo.com
4.9/5 (15)Total Time 40 minsCategory MainCalories 588 per serving
- Melt the butter in a large pot over medium heat. Add the flour, then whisk until combined, about 30 seconds.
- Stir in the macaroni, salt, garlic powder, onion powder and pepper, then bring the mixture to a simmer.
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Ratings 2Servings 4Cuisine AmericanCategory Main Course
- In a medium bowl combine cream cheese, cheddar cheese and bacon crumbs. Mix to combine and set aside.
- Add olive oil to a large skillet over medium heat. Once the oil is hot add the diced onion and garlic, cook for about 3 minutes, until soft. Stir occasionally.
- Then, add the pasta, broth, and cream. Season with salt and pepper, bring to a boil and cook for about 12 minutes on low-medium heat. Stir often, so the pasta won't stick to the bottom of the pan.
ONE POT CREAMY JALAPENO POPPER CHICKEN PASTA - …
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5/5 (5)Calories 600 per servingCategory Main Course
- In a 12” pan or skillet, heat olive oil over medium heat. Add onions and stir until soft, about 3 minutes. Add chicken to pan and cook until brown on both sides. Stir in garlic and cook one additional minute. Add uncooked pasta, chicken broth, water and sliced peppers. Stir then bring to a boil. Reduce heat to low, cover and simmer for 22 minutes. Uncover and cook until almost all of the liquid is absorbed, about 5 additional minutes. Remove from heat, stir in cream cheese and shredded cheese. Stir until cheese is melted. Garnish with bacon, sliced jalapeños and fresh parsley. Enjoy!
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5/5 (1)Total Time 18 minsCategory DinnerCalories 463 per serving
- Start by turning your Instant Pot on saute and add in your diced bacon. You will saute it until it is crispy. Once cooked, remove and place on a paper towl and drain out oil if you would like.
- If you took out the oil from bacon add in the canola oil and let it get hot. Season diced chicken with salt and pepper and then toss in and allow it to brown up on all sides. You do not cook the chicken all the way through.
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5/5 (3)Category MainCuisine AmericanTotal Time 45 mins
- bring a large pot of salted water to a boil, then cook the pasta to al dente according to the package instructions. Drain, but do not rinse.
- add the pasta to the casserole dish along with the jalapeños, corn, onion, cream cheese, milk, spices, and salt. Sprinkle the top of the casserole dish evenly with plant-based cheese, and cover with a lid or aluminum foil.
- bake in the middle rack of the oven for 15 minutes covered, then move to the top rack of the oven and bake for an additional 12 to 15 minutes. Broil the casserole for 3-5 minutes, or until the top is browned.
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- Start by preheating oven to 350 degrees and spraying a 9x13 baking pan with nonstick spray. Bring a large pot of salted water to boil. Cook shells following box instructions but pull 1 minute early. Drain and set aside to cool slightly.
- While pasta is cooking, make your jalapeno cheese sauce. Add diced jalapeno pepper to a large skillet and heat over medium high heat for 1-2 minutes. Add minced garlic and stir to cook for 1 minute. Move 2/3 of the jalapeno and garlic to a large mixing bowl while leaving the remaining amount in your skillet.
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