CRAB STUFFED BAKED JALAPENO POPPERS
Crab stuffed jalapeno poppers are one of my favorite appetizer recipes! With just one bowl and in under 30 minutes, you'll have an addicting, slight spicy, super cheesy party snack.
Provided by Chrissie Nelson Rotko, www.offtheeatenpathblog.com
Categories appetizers
Time 35m
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 400 degrees. 2. Line a baking sheet with foil or parchment paper. 3. Slice the jalapenos in half and scoop out the seeds, membranes and other insides. 4. In a food processor or blender, add the butter crackers and pulse until they resemble fine crumbs (the same consistency as bread crumbs.) You can also crush crackers by hand using a potato masher, fork or your hands. Transfer cracker crumbs to a shallow bowl. 5. In a separate bowl, mix together cream cheese and both types of shredded cheese until combined. 6. Add lemon juice, Worcestershire and spices to the cream and shredded cheese mixture. Stir to incorporate. 7. Add diced red peppers to the cheese mixture and stir to combine. 8. Fold crab meat into cheese mixture. Set aside. 9. In another bowl, whisk together two eggs and set aside. 10. Stuff each jalapeno pepper half with cheese and crab mixture. Make sure you don't overstuff the peppers or they will explode in the oven! 11. Dip each stuffed pepper half completely into the egg mixture, then roll each pepper in the crushed crackers and place on prepared baking sheet. Repeat with each pepper half. 12. Bake for 15 to 20 minutes, or until the peppers are tender, the cracker topping is browned and the cheese is bubbly. 13. To add a little extra crisp to your baked jalapeno poppers, broil for about 3 minutes. 14. Serve while the baked jalapeno poppers are hot!
Nutrition Facts : Calories 125 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 46 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 7 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 165 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
CHEESE-STUFFED JALAPEñO POPPERS RECIPE BY TASTY
Here's what you need: jalapeño peppers, pepper jack cheese, eggs, flour, bread crumbs, toothpicks
Provided by Jody Duits
Categories Snacks
Yield 12 poppers
Number Of Ingredients 6
Steps:
- Cut the top off each jalapeño and core it, scraping out all the seeds, with the back side of a spoon.
- Fill the jalapeños with pepper jack cheese, either melted or cubed.
- Place the top back on the jalapeños and secure with two toothpicks inserted diagonally.
- NOTE: Be sure each toothpick goes through both the top and the bottom of the jalapeño to secure it.
- Dredge in flour, eggs, then breadcrumbs. For a thicker breading, double bread the jalapeños by repeating the egg and breadcrumb dredging.
- Heat oil to 325°F (160°C).
- Fry each jalapeño popper until golden brown (about 2-3 minutes).
- Cool and allow extra oil to drip off on a plate lined with paper towels. Remove the toothpicks.
- Season with salt and serve immediately once cooled enough to handle.
- Enjoy!
Nutrition Facts : Calories 313 calories, Carbohydrate 41 grams, Fat 9 grams, Fiber 2 grams, Protein 13 grams, Sugar 2 grams
BAKED CREAM CHEESE JALAPENO POPPERS
After a number of unsatisfactory attempts at making deep-fried poppers, I modified a recipe by Emeril that is much easier than frying and everyone in our family agrees that these are at least as good as -- if not better than -- any fried poppers they have had! We love hot peppers and always make a lot of these from the ones we grow in our garden every year.
Provided by SANDYBREIT
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 35m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.
- Blend cream cheese, Cheddar cheese, and taco seasoning together in a bowl; spread into jalapeno halves and arrange onto prepared baking sheet. Sprinkle bread crumbs over the cheese filling.
- Bake until the peppers are just tender, 20 to 30 minutes.
Nutrition Facts : Calories 116.3 calories, Carbohydrate 3 g, Cholesterol 30.7 mg, Fat 9.9 g, Fiber 0.4 g, Protein 4.1 g, SaturatedFat 6.2 g, Sodium 204.7 mg, Sugar 0.8 g
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.
BACON-WRAPPED JALAPENO POPPERS
Better than the typical poppers.
Provided by videogator
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet.
- Bake in the preheated oven until bacon is crispy, about 15 minutes.
Nutrition Facts : Calories 213 calories, Carbohydrate 2.5 g, Cholesterol 51.3 mg, Fat 17.7 g, Fiber 0.7 g, Protein 11 g, SaturatedFat 8.8 g, Sodium 539.5 mg, Sugar 1 g
CRAB-STUFFED JALAPENOS
"This is always a hit when my husband and I bring them to parties. They're especially great for sporting events and always seem to compliment the other food being served," says Susan Dugat of Rockport, Texas.
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Cut stems off jalapenos; remove seeds and membranes; set aside. In a small bowl, beat the cream cheese, Worcestershire sauce and garlic powder until blended. Stir in crab and cheese. , Transfer to a resealable plastic bag; cut a small hole in a corner of the bag. Pipe filling into jalapenos. Wrap each with a piece of bacon; secure with toothpicks. , Place on an ungreased baking sheet. Bake at 350° for 40-50 minutes or until peppers are crisp-tender.
Nutrition Facts : Calories 41 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 188mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
CAJUN CRAB POPPERS
My brother moved to New Orleans and I love visiting him and his family whenever I can. These easy jalapeno poppers are stuffed with crab, cajun seasonings and bacon. They're a little hot and spicy, just like a visit to New Orleans! -Elizabeth Lubin, Huntington Beach, California
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 appetizers.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. In a small bowl, beat the first 5 ingredients until blended. Stir in shredded cheese, crab and bacon. Cut jalapenos in half lengthwise and remove seeds. Spoon filling into pepper halves. Place on an ungreased baking sheet. Bake until lightly browned, 15-20 minutes. Sprinkle with additional parsley.,
Nutrition Facts : Calories 88 calories, Fat 7g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 187mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
BACON WRAPPED CRAB STUFFED JALAPENO POPPERS RECIPE - (4.1/5)
Provided by christoph
Number Of Ingredients 4
Steps:
- Cut peppers in half lengthwise and remove seeds Mix crab meat with cream cheese. Fill pepper halves with crab mixture and reassemble. Wrap each pepper loosely with strip of bacon and secure with tooth pick. Grill over indirect medium heat for about 25 to 35 minutes or until bacon is crisped.
CRAB STUFFED JALAPENO POPPERS
I got you if you are still looking for an EASY and delicious snack that takes less than 20 minutes for the games this weekend! Cheesy Crab Stuffed Jalapeno Poppers are savory, delicious, and affordable to make at home. Pop them in the over before the guests arrive, and you get a fantastic snack to watch the games. Who are you cheering for this Sunday?
Provided by Tiffany
Categories Appetizer Main Course Side Dish Snack
Time 20m
Number Of Ingredients 7
Steps:
- Cut the Jalapeno in half, and remove all the seeds. Make sure to use gloves or thoroughly wash your hands after
- Mix sweet corn, cream cheese, Japanese mayo, half of the cheese, and imitation crab meat in a bowl-season with black pepper to taste.
- Stuff the jalapeno with the filling and top with more shredded cheese and panko
- Bake at 450F for 10 minutes
CRAB-AND-CHEESE-STUFFED MINI PEPPERS
Sweet crab, creamy cheese and crunchy mini peppers come together for a super simple appetizer that will be a guaranteed crowd pleaser at your next event.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment.
- Cut the peppers lengthwise and remove the stems, seeds and ribs. If needed, trim a small amount off the bottom of each pepper half so that it will lie flat when cut-side up (making them steady is important so the filling stays intact during baking). Chop the trimmings into small pieces and set aside.
- Toss the pepper halves in a medium bowl with the olive oil, 1/2 teaspoon salt and several grinds of black pepper. Set aside.
- Stir together the softened cream cheese and reserved pepper trimmings in another medium bowl until smooth. Gently fold in the crabmeat and season with salt and pepper.
- Fill each pepper half with about 1 tablespoon of the crab mixture so it comes over the top of the pepper slightly. Place on the prepared baking sheet and bake until the filling is beginning to brown, about 18 minutes. Serve warm.
JALAPENO POPPERS STUFFED WITH CHEESE AND CRAB
Make and share this Jalapeno Poppers Stuffed with Cheese and Crab recipe from Food.com.
Provided by Rita1652
Categories Lunch/Snacks
Time 20m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Carefully make a lengthwise slit up the side of each chile and remove the seed sack.
- Cover the jalapenos with milk and soak overnight in the refrigerator.
- Mix cheese and crab.
- Drain, rinse and fill each chile with cheese mixture.
- Coat each one lightly with flour (this helps the coating adhere).
- Mix together the egg, water and oil and dip each chile in the mixture, then in the crumbs.
- Make sure all the surface is coated with crumbs; gently pat any loose crumbs into place.
- Place the chiles on a rack, to dry at room temperature for 15-20 minutes before frying.
- This is important, because otherwise the coating will come off while frying.
- Deep fry the chiles in hot oil until golden brown, drain on paper towels season with salt and serve hot with salsa or your favorite sauce.
CHARRED JALAPENO POPPERS
Roast jalapeno peppers stuffed with cream cheese and wrapped in bacon. These are a little time consuming, but the results are delicious. Prep time includes time to grill the peppers. You can let your imagination go wild and adjust the recipe by adding anything you think sounds good. Cream cheese measurement is an estimate because of the difference in pepper sizes. Thanks to Chuck who makes these and takes them to all the neighborhood cookouts and potlucks. He often goes home with requests for more.
Provided by Snowpeas
Categories Potluck
Time 1h10m
Yield 20 jalapeno halves, 20 serving(s)
Number Of Ingredients 4
Steps:
- Halve and seed the jalapenos.
- Roast on a hot grill just until skins start to turn dark.
- Slice the bacon strips in half.
- Fill the jalapeno halves with cream cheese.
- Wrap halves with bacon and secure with a toothpick.
- Bake in a 350 degree oven about 30 minutes or until bacon is done to your liking.
- Serve warm.
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