Jalapeño Turkey Bacon Poppers Food

TURKEY AND BACON STUFFED JALAPENO POPPERS

Steps:

• Preheat oven to 400. Step 1: Slice 4 jalapeños long ways. Hollow out the jalapeño halves and set aside. Step 2: Put cream cheese in a medium sized microwave safe bowl. Melt cream cheese for 20-30 seconds in the microwave. Mix salt, pepper, paprika and garlic into cream cheese. Step 3: Add bacon and turkey into cream cheese mixture. Step 4: Spoon mixture into jalapeño halves. Place the jalapeños onto a baking pan. Step 5: Place in oven for 15 minutes or until the jalapeños are tender. Step 6: Remove from oven and sprinkle with the shredded cheese. Place under broiler until the cheese just begins to bubble and turn brown. Remove from the oven and let cool for 5 minutes and then serve.

TURKEY JALAPENO POPPERS

Steps:

• Preheat oven to 350 degrees.
• Brown ground turkey in a medium skillet over medium heat, season with salt and pepper to taste, drain any fat off, and set aside.
• I have Anolon skilletand I absolutely love them! They are made of heavy duty materials, they heat evenly, and they even have a lifetime warranty
• Bring a big pot of water to a boil over medium-high heat
• Dump jalapenos into the water and boil for 2-3 minutes
• Remove from water, cut tops off, cut in half length-wise (see images) deseed, and set aside
• In a mixing bowl combine cream cheese and browned ground turkey, and stir to combine.
• Spoon cream cheese filling into the jalapenos.
• Wrap each one in turkey bacon, and place on a baking sheet.
• One other trick that I use is I line my baking sheets with a silicone baking mats They make clean up quick and easy.
• Bake at 350 for 12 minutes.
• Turn oven on to broil on high, and broil until bacon is crisp (5 mins)
• Dip in pepper jelly and enjoy!

JALAPENO POPPER AND BACON MEATBALLS

Steps:

• Position the oven rack in the top third of the oven and preheat to broil. Line a rimmed baking sheet with aluminum foil and lightly coat with cooking spray.
• Pulse the jalapenos and parsley in a mini food processor until finely chopped and transfer to a medium bowl. Add the meatloaf mix, breadcrumbs, egg, 3/4 teaspoon salt and 1/4 teaspoon pepper, but do not mix the ingredients yet. Place in the refrigerator to keep cold.
• Pulse the bacon in the mini food processor until finely chopped and add to the meat mixture. Mix together using a rubber spatula until just combined. Do not overmix.
• Dampen your hands with water and shape the meat mixture into 30 meatballs (each about 1 inch diameter) or use a 1-tablespoon ice cream scooper. Make an indentation in the center of each meatball with your thumb and stuff with a frozen cream cheese cube. Mold the meat around the cream cheese. Work quickly so that the meatballs stay cold. Arrange the meatballs on the prepared baking sheet.
• Broil until golden brown and firm, 6 to 7 minutes, rotating the baking sheet halfway through.
• Meanwhile, stir the maple syrup and Sriracha together in a small bowl.
• Brush the top of each meatball with the syrup mixture. Broil 1 minute and 45 seconds more. Top each meatball with a Cheddar square. Broil for about 15 seconds more until melted.

TURKEY BACON WRAPPED JALAPENO PEPPER POPPERS

Steps:

• 1. Cut stems off of peppers and cut them all in half longways. Remove the seeds and membranes from peppers.
• 2. Mix cheddar cheese with cream cheese. Fill each pepper with the cream cheese mixture.
• 3. Wrap 1/2 slice bacon around each pepper half. Place on a foiled (cooking spray such as Pam) lined baking sheet.
• 4. Place in a 450° F (230° C). oven for 10-15 minutes or until bacon is fully cooked.
• 5. Remove and serve when cool enough to safely eat.

BACON-WRAPPED JALAPENO POPPERS

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.

BACON-WRAPPED JALAPENO POPPERS

Steps:

• Preheat the oven to 400 degrees F and set a wire rack on a rimmed baking sheet. Cut the cheddar into 24 small sticks that will fit inside the jalapenos. Stuff 1 cheese stick into each jalapeno half.
• Wrap the bacon tightly around the jalapenos, slightly overlapping. Arrange 1 inch apart on the rack, cheese-side up. Bake until the bacon is crisp, about 25 minutes.
• You can make these poppers up to 2 hours ahead and keep at room temperature. Reheat at 350 degrees F until hot, about 20 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 for 40 to 45 minutes. (You don't want the bacon pieces to shrink so much they start to squeeze the jalapenos.) If after 45 minutes the bacon doesn't look brown enough, just keep cooking until the bacon is sizzling.
• Serve immediately, or they're also great at room temperature.

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.

BACON-WRAPPED JALAPENO POPPERS

Steps:

• Cut stems off of peppers and cut them all in half longways.
• Remove seeds from peppers.
• Fill each pepper with cream cheese and sprinkle cheddar cheese on top.
• Wrap 1/2 slice of bacon around each pepper half.
• Place on baking sheets and place in 450 degree oven for 10 to 15 minutes or until bacon is fully cooked.
• Remove and serve when cooled.
• Enjoy!
• Note:.
• I always freeze them after they are made for about 20 minutes to a hour before putting them in the oven or on the grill . Doing this will keep the cheese from melting out as much .

BACON JALAPENO POPPER PUFFS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Crumble or finely chop. Drain fat from skillet, reserving 1 tablespoon.
• Mix cream cheese, creme fraiche, green onions, and lime juice together in a bowl. If mixture seems too thick, add enough water to thin it to your preferred consistency.
• Place skillet over medium-high heat. Add cold water, butter, reserved bacon fat, and salt. Bring mixture to a simmer; reduce heat to medium. Pour in flour all at once. Stir to mix and mash with a wooden spoon until dough starts to pull together, 2 to 3 minutes. Remove pan from heat; transfer dough to a mixing bowl and let cool for about 5 minutes.
• When dough is cool, whisk in 1 egg. Mixture will separate slightly. Continue whisking in first egg until mixture pulls back together. Repeat with the second egg. Scrape down sides of bowl. Add diced jalapeno, bacon pieces, shredded cheese, cayenne pepper, and black pepper. Mix thoroughly with a spatula. Wrap dough in plastic wrap and refrigerate until cool, 30 minutes to 1 hour.
• Heat oil in deep fryer to 375 degrees F.
• Using a small scoop, scoop out rounds of dough. Drop rounds of dough into hot oil and cook until golden brown and cooked through, 3 to 4 minutes. Work in batches if necessary. Transfer to a cooling rack.
• serve with dipping sauce garnished with a few green onion slices.