LUBY'S CAFETERIA STUFFED JALAPENOS
Make and share this Luby's Cafeteria Stuffed Jalapenos recipe from Food.com.
Provided by Molly53
Categories Peppers
Time 15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Whip the cream cheese together with the mayonnaise, chives, and pimientos.
- Whip together until smooth and fluffy.
- Pipe into jalapenos using a piping bag and tip OR cut the corner off a ziplock baggie.
- Cover
- and store jalapenos in refrigerator.
Nutrition Facts : Calories 102, Fat 8.3, SaturatedFat 4, Cholesterol 22.1, Sodium 97.6, Carbohydrate 6, Fiber 1.8, Sugar 3.5, Protein 1.8
BBQ STUFFED JALAPENOS
this littleg uys are great for tailgating and for appitisers when your waiting for the steaks to get done. originallly from a marborlo cookbook with minor changes
Provided by gregory schulte
Categories Peppers
Time 20m
Yield 30 appetizers
Number Of Ingredients 6
Steps:
- mix cream cheese, cajun spice, and garlic powder together make sure they are well mixed.
- (you can add more cajun spice to give these guys a real kick).
- remove stems from jalapenos and cut lengthwise remove all the seeds and as much of the white veins as possible to allow room for filling.
- fill each jalapeno half with some cream cheese mixture.
- wrap a half slice of bacon around the half and secure with a toothpick.
- when coals are ready place jalapenos on the grill filling side up and cook for 10 minutes or until bacon is done (changed color and sizzling).
- these little guys can get real hot if you want them to or they can be as mild as i make them.
- just be sure to mix the cream cheese mix well or you will get a few hot and the rest mild.
Nutrition Facts : Calories 46.9, Fat 4.4, SaturatedFat 2.1, Cholesterol 11.1, Sodium 58, Carbohydrate 0.9, Fiber 0.2, Sugar 0.5, Protein 1
GUY FIERI'S ITALIAN STUFFED JALAPENOS
These are terrific. Hard to stop eating them once you start. I didn't bother with the canola oil and didn't think it was necessary. I also used a spicy sausage. Recipe courtesy of Food Network and Guy Fieri.
Provided by AmyZoe
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 and set a rack in the middle of the oven.
- Place jalapenos on a sheet tray and roast for 10 minutes. Remove from the oven and let cool. Turn boiler on medium.
- Heat the oil in a medium saute pan. Add the sausage and cook for 5 to 7 minutes.
- Add the onions, peppers, and garlic and cook to soften for about 5 minutes. Remove and place in a large bowl. Cool to room temperature, then add mascarpone, and parmesan. Mix ingredients thoroughly and season with salt and pepper.
- Place approximately 1 tablespoon of mixture into jalapeno half, and top with 1/2 t easpoon of mozzarella cheese.
- Place the sheet tray of stuffed peppers in oven and broil until mozzarella cheese melts.
Nutrition Facts : Calories 912.2, Fat 70.7, SaturatedFat 25.2, Cholesterol 145.9, Sodium 2926.7, Carbohydrate 17.2, Fiber 2.2, Sugar 5.2, Protein 50
STUFFED JALAPENOS
If you love jalapenos, a Chili Grill is the perfect gadget for you. There are so many fillings you can use for stuffing these wonderful little peppers. This cornbread filling is one of my favorites. These are totally addicting.
Provided by luvmybge
Categories Peppers
Time 1h
Yield 24 jalapenos
Number Of Ingredients 5
Steps:
- Preheat grill to medium.
- Wash jalapeños and cut off tops.
- Using end of vegetable peeler, scrape out seeds and membrane (NOTE: wear plastic gloves to protect hands if you are sensitive to hot peppers).
- Poke a hole in the bottom of each pepper (so it can release moisture during cooking and so it won't force the cornbread filling to boil out of the top).
- Season inside of each pepper with a little salt or creole seasoning.
- Make cornbread mix according to directions on box adding cheese and liquid smoke.
- Fill peppers to within 1/4-inch to top of pepper leaving that space for cornbread to bake and rise.
- I use a pastry bag or a Zip style bag with the end cut off to fill the peppers.
- If your peppers are small they will shrink more as they cook so stick a toothpick through the tops of them to keep them from falling through the Chili Grill® holes.
- Place them all in the Chili Grill® holder and place on preheated grill (med heat).
- Close grill cover and let them cook for about 30 minutes checking them halfway through.
- (You might have to adjust the heat to low if they are browning too quickly).
- Peppers will look shriveled and cornbread will pop up over top of peppers when done.
- Enjoy!
Nutrition Facts : Calories 54, Fat 1.9, SaturatedFat 0.7, Cholesterol 1.7, Sodium 134.4, Carbohydrate 8, Fiber 1, Sugar 2.5, Protein 1.4
LUBY'S CAFETERIA'S JALAPEñO CORNBREAD RECIPE
Provided by á-174942
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees. In a large mixing bowl, whisk together milk, buttermilk, egg, oil, sugar, salt, and baking powder, add cornmeal and flour; mix well. Blend in red pepper, jalapeños, and corn. Place in a greased pan or cast-iron skillet and bake at 375 degrees for 20 to 25 minutes. This recipe yields ?? servings.
YUMMY STUFFED JALAPENOS
These are so simple and so satisfying. You cannot eat just one. I measure things according to look, so feel free to adjust to your taste.
Provided by Gina9337
Categories Peppers
Time 20m
Yield 16 jalapeno halves, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Mix cream cheese, cheese and bacon bits until blended well.
- Cut peppers in half lengthwise and remove seeds and membranes (wear gloves to prevent irritating your skin).
- Steam peppers in boiling water for a few minutes just to soften them a bit (can omit this step if you like a crunchier pepper).
- Place peppers on foil-lined baking sheet and stuff each half with cream cheese mixture.
- Bake for approximately 10 to 15 minutes or until cheese is just starting to bubble.
- Enjoy!
STUFFED JALAPENOS
Appetizer: I Rec'd this recipe from a friend . They are awsome and worth trying . The Jalapenos are "NOT" hot to the taste . Quick to prepare and so yummy !!!
Provided by Vicki Porcupine
Categories Brunch
Time 30m
Yield 20 bite size pieces, 20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Cut Jalapenos in half lengthwise .
- Scrape out all of the seeds and veins and discard . (This is the HOT part of the pepper).
- In a medium bowl, blend cheeses,salsa and 1/4 cup breadcrumbs with a fork.
- Fill Jalapenos evenly . Place on a baking dish.
- In a small bowl, blend remaining 1/2 cup breadcrumbs, parsley and butter.
- Distribute evenly over filled peppers.
- Sprinkle with salt
- Bake until golden and crisp - about 20 minutes.
Nutrition Facts : Calories 48, Fat 3, SaturatedFat 1.8, Cholesterol 8.2, Sodium 86.4, Carbohydrate 3.7, Fiber 0.4, Sugar 0.6, Protein 1.7
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