Laughing Dawg Stuffed Jalapeno Peppers Food

STUFFED JALAPENOS

Steps:

• 1. Wash and dry jalapenos. Split each pepper lengthwise into 2-3 boat-shaped pieces. remove stems, seeds, and as much of internal membrane as possible (to reduce heat).
• 2. Arrange pepper-boats in single layer in 9x13 baking dish. (You will need two or more dishes, or just save the rest of the peppers for a later batch.) Sprinkle lightly with salt.
• 3. Fill each boat with a little plain cream cheese. (I like to soften the cream cheese and "pipe" it from a plastic baggie with the corner snipped off, but I tend to get a little over-generous and run out of cheese before all the boats are topped.)
• 4. Cut bacon strips into 4-6 long slivers. I cut mine in half crosswise, and then 2-3 strips lengthwise. You might want to trim some of the fattier bits off, but they will all crisp up in the oven, so no worries.
• 5. Top each boat with a sliver of bacon, nudging it down into the cheese to make certain it sticks. (You don't want your bacon falling off when it's served.)
• 6. Bake uncovered at 400 degrees for 20-30 minutes. Peppers should be well wilted and cheese should be just starting to brown. Allow to cool a little before serving. Makes 50-75 pieces. (Not servings, because you can't eat only one!)
• 7. These are perfect for picnics and BBQs. Cool completely and pack in airtight containers, in single layers, separated by waxed paper. Keep refrigerated if there are any leftovers. But use them up within a couple days!

JOE'S SCREAMING STUFFED JALAPENO POPPERS

Steps:

• Preheat the grill.
• Mix each package of cream cheese with chopped garlic, sun-dried tomatoes, and a dash of chopped basil. Add a pinch of salt. Mix until mixture is soft and manageable.
• Slice each jalapeno lengthwise on 1 side, being careful not to cut the jalapeno in 1/2. Remove the seeds if you don't think your friends can handle the heat, otherwise leave'em and enjoy watching your friends shed a few extra tears. hehe... Depending on your pepper, you may have to slice around the stem of the pepper to create a manageable opening to squeeze the filling in.
• Fill either a pastry bag, or your choice of tools with the filling. Use something that will allow you to sqeeze the filling into the opening of the pepper with ease. I've used a plastic frosting tool, cookie press, and even just a small spoon to squeeze the filling in. However you choose, insert a liberal amount of filling into each jalapeno. Be careful not to overfill as the filling may spurt out during cooking.
• Wrap each pepper with 1 to 2 strips of bacon, securing the opening in the pepper. Secure the bacon with a toothpick (best to soak the toothpicks first, to prevent burning on the BBQ). This also helps the jalapenos from falling into the BBQ (you're bound to loose at least 1, oh well). Long metal or wood skewers also work well for large amounts.
• BBQ the peppers until they lightly roasted, or until the bacon is fully cooked. Use some foil to cook on if your peppers are cooking or burning too fast on a HOT BBQ.
• Serve 'em up and watch your friends squirm with delight!

GRILLED STUFFED JALAPENO CHILES

Steps:

• Preheat a gas or charcoal grill or stovetop grill pan over high heat.
• Grill the jalapenos until browned or blistered on all sides and slightly softened, 3 to 5 minutes. Set aside to cool.
• Meanwhile, mix the cheese and oregano in a small bowl. Season with salt and pepper.
• To remove the seeds from the jalapenos, make a crosswise cut at the stem end of each jalapeno, then slice lengthwise down the middle, being careful not to cut the jalapeno completely in half. Peel open the sides of each jalapeno and, using a spoon, gently scrape out the seeds and veins. Fill the cavities with 1 tablespoon of the cheese-oregano mixture. Wrap 1 slice of bacon tightly around each stuffed jalapeno to seal in the cheese.
• Grill, starting the poppers on the side where the bacon-wrapping ends, until the bacon is crisp and fully cooked, about 5 minutes. Serve immediately.

STUFFED JALAPENOS

Steps:

• 1. Cook sausage in skillet until no longer pink, drain, set aside
• 2. Mix together at low speed the cream and parmesan cheese then mix in sausage
• 3. Use a glove to seed and cut the peppers then fill each one with about 1 tablespoon of the mixture
• 4. Bake at 425 for about 15 minutes or until slightly browned

STUFFED JALAPENOS

Steps:

• Preheat oven to 450 degrees. In a small bowl, mix together cream cheese and cheddar. Season with salt and pepper. With a small spoon, fill each jalapeno half with about 1 tablespoon cheese mixture. Place peppers on a parchment-lined baking sheet and bake until cheese is browned and bubbling, about 10 minutes, rotating sheet halfway through.

STUFFED JALAPEñO PEPPERS

Steps:

• cut a slit in each jalapeno pepper so that you can open it up. Remove the entire contents of the inside of the pepper. Leaving some of the placenta and seeds will result in a hotter pepper, so how much you clean on the inside is totally up to your taste. I recommend using disposable latex gloves while doing this, because failure to do so may result in unintended pains later -- particularly if you are a male :).
• Preheat oven to 375 degrees.
• Soften the cream cheese in the microwave for about 20 seconds.
• Place the cream cheese in a bowl.
• Add the ranch dressing powder and the grated cheese to the bowl with the cream cheese. MIx well.
• Fill the jalapenos with the creame/ranch/cheese mixture.
• Trim any excess fat from the bacon, preferably with kitchen scissors.
• Wrap all of the peppers with the bacon.
• Cook at 375 degrees for about 40 minutes. Keep an eye on them, because depending on the fat in the bacon, thickness of the bacon and so on, your time will vary. This can also be put on a grill -- it will take far less time but will demand your constant attention.
• Enjoy the best stuffed jalapeños you have ever had.

CRAB-STUFFED JALAPENOS

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.

EASY CHEESE-STUFFED JALAPENOS

Steps:

• Preheat oven to 400°. Cut jalapenos in half lengthwise; remove seeds and membranes. In a large saucepan, boil peppers in water for 5-10 minutes (the longer you boil the peppers, the milder they become). Drain and rinse in cold water; set aside., In a small bowl, beat the cream cheese, cheddar cheese and Worcestershire sauce until smooth. Spoon 2 teaspoonfuls into each jalapeno; sprinkle with bacon. Arrange on greased baking sheets. Bake until filling is warmed, 3-5 minutes.

LAUGHING DAWG STUFFED JALAPENO PEPPERS

Steps:

• In a two-quart sauce pan, bring one quart of water to a rolling boil.
• While it is reaching a boil, Cut a long flap in each jalapeno, starting from the shoulder and running close to the tip; this should be an elogated"V" shaped flap.
• Lift the flap and clean out the fibers and seeds (this is where most of the heat is); I use either a round-tipped peeling device or a teaspoon.
• When water reaches boiling point, immerse cleaned peppers in the water and reduce heat to medium.
• Let peppers parboil for about 10 minutes-- better that they be a little undercooked then overcooked.
• Mix the rest of the ingredients together, turning and blending until the cream cheese is well mixed into the rest of the ingredients.
• If the mixture seems too dry, add a little sour cream, pickle juice, vinegar, anything in the fridge you think might add a touch of individuality.
• Remove peppers, dump into a strainer, and run cold water over them.
• Lift the flap of each pepper and stuff the cheese mixture into the pocket; fold the flap backdown over the stuffing.
• A little overstuffing is OK.
• Place the peppers on a sprayed pan and bake at 400 degrees for about 10- 15 minutes; just until the cheese begins to melt out of the peppers.
• Remove and let cool for about 4- 5 minutes so the cheese sets up a little.
• Serve with a few crackers or tortilla chips, and your favorite beer.
• Parboiling the peppers removes a substantial portion of the raw heat, but leaves enough to give a nice burn to the mouth.

JALAPEñO POPPERS

Steps:

• Gather the ingredients.
• Slice jalapeño peppers in half lengthwise; remove the seeds. In a small bowl, mix the cream cheese and cheddar until well blended. Fill the jalapeño pepper halves with the cream cheese mixture and press halves back together.
• Put the milk in a shallow bowl.
• Combine the flour and salt in a shallow bowl.
• Put the breadcrumbs in a shallow bowl.
• Dip the peppers in the milk, then in the flour, coating thoroughly. Set them on a sheet of foil or waxed paper to dry for about 15 minutes.
• Dip the peppers in the milk again, then in the breadcrumbs. Let them dry again for 10 to 15 minutes. If necessary, dip again lightly in the milk and again in the breadcrumbs and let dry again.
• Meanwhile, heat oil in deep fryer to 370 F.
• Deep fry the breaded jalapeño peppers in batches for about 3 minutes, or until they're golden brown.
• Transfer jalapeño poppers to paper towels to drain.
• Let cool for a minute or so and enjoy!

STUFFED JALAPENOS II

Steps:

• Bring a half filled medium saucepan of water to boil. Place jalapeno peppers in the water 10 to 15 minutes, until tender. Drain and cool.
• Blot dry interiors of the jalapeno peppers with a paper towel. Fill each jalapeno pepper half with approximately 1/2 ounce cream cheese. In a small bowl, whisk together eggs, 1/4 teaspoon salt and vegetable oil. In another small bowl, mix remaining salt, flour, garlic powder, paprika and onion powder. Place cornflakes cereal crumbs in a third small bowl. One at a time, dip the jalapeno pepper halves into the egg mixture, the flour mixture, the egg mixture again, and finally the cornflakes cereal crumbs. Place coated peppers in a medium dish. Freeze approximately 2 hours.
• Heat oil in a large, deep skillet over medium high heat. Fry the frozen peppers 3 to 4 minutes each, until dark golden brown. Drain on paper towels and serve.

STUFFED JALAPENOS III

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stuff each jalapeno half with whipped cream cheese. Wrap a half slice of bacon around each stuffed jalapeno half.
• Arrange wrapped jalapeno halves in a single layer on a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.