Maple Bacon Stuffed Jalapenos Food

MAPLE BACON STUFFED JALAPENOS

Steps:

• 1. Cook the sausage and bacon seperately. Chop bacon into small pieces and mix it with the cheeses, sausage and seasonings.
• 2. Wearing plastic gloves. Cut each pepper in half lengthwise. Using a small spoon scrape out the seeds and membrane. The more seeds and membranes you remove, the milder the pepper will be.
• 3. Stuff the peppers with the mixture. You can grill them on the BBQ (about 15 mins until peppers are cooked and mixture is warm) or you can bake them in a 425 degree oven for 20 mins. (I find it easier to keep them nice looking using the oven.)

BACON-WRAPPED STUFFED JALAPENOS

Steps:

• Make a lengthwise cut in each jalapeno, about 1/8 in. deep; remove seeds. Combine the sausage and cheese; stuff into jalapenos. Wrap each with a piece of bacon; secure with toothpicks., Grill, covered, over indirect medium heat for 36-40 minutes or until a thermometer reads 160°, turning once. Grill, covered, over direct heat for 1-2 minutes or until bacon is crisp.

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 STUFFED JALAPENO PEPPERS

Steps:

• Mix cream cheese, garlic, sundried tomatoes, cilantro and salt until well blended. You can now set the mixture aside or even freeze for up to a couple of months in a freezer bag.
• You'll want to wear some kitchen gloves for this step! Slice the jalapeños lengthwise, being careful not to slice them in half. Then slice at the top along the width of the pepper just about a quarter inch below the base of the stem until you cut through the core, again being careful not to cut completely through the pepper (This step will probably take some practice). Now you need to decide whether you want to keep the seed webbing for those that like it really hot, or remove them for a lot less heat. I like to do about half and half so that you can please everyone. Anyway, if removing the seeds, gently remove the core using a paring knife by spreading the pepper carefully, you may need to shake some of the remaining seeds out.
• Separate the strips of bacon and cook in the microwave for about 5 minutes on high, just enough to give it a head start. Then pat dry with paper towels. Just to soak up some of the grease. Set it aside to cool.
• Fill either a pastry bag or just a freezer bag (cutting one corner out), and pipe some of the filling into each pepper until full but still able to almost close the pepper.
• Wrap each pepper with a strip of bacon then use two or three toothpicks to secure the pepper closed.
• Place the jalapeños on a medium heat grill and cook until the bacon is crisp. you'll need to turn frequently to heat them evenly. you may even want to use foil to prevent the mess. I find that by cooking the bacon a little first and not over filling that you'll get minimal mess however.
• Let them sit for about 5 to 10 minutes and serve them up! Don't forget which ones have the seeds!

JALAPEñO POPPER-STUFFED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Place the bacon in the freezer for 5 to 10 minutes; this will help prevent sticking.
• Finely dice the bacon. Heat a large skillet or saute pan over medium-high heat. Add the bacon and cook, stirring frequently and adjusting the heat, as needed, until the fat begins to render, about 3 minutes. Meanwhile, finely chop the mushroom stems and set them aside. Place the mushroom caps on the prepared baking sheet and set aside.
• Once the bacon fat has started to render, add the chopped mushroom stems, onions and jalapeños. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the onions are translucent and the peppers are soft, about 5 minutes.
• Stir in the garlic and cook just until fragrant, about 30 seconds. Season with salt and pepper. Transfer the mixture to a large bowl to cool to room temperature.
• Once the mixture has cooled, stir in the cream cheese and Parmesan with a rubber spatula or fork until evenly combined.
• Divide the bacon-jalapeño mixture between the mushroom caps with a spoon or small scoop. Sprinkle the tops of the mushrooms with the panko. Bake until the mushrooms are soft and liquid starts to form on the baking sheet, about 20 minutes.
• Transfer the stuffed mushrooms to a serving platter and garnish with the parsley.

BLUEZY'S STUFFED JALAPENOS WITH BACON

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Place bacon in a skillet over medium heat, working in batches, and cook until bacon is translucent and still flexible, about 2 minutes per side. Set bacon aside.
• Trim membranes from jalapeno pepper halves to reduce heat. Rinse peppers and set aside.
• Place whipped cream cheese and Cheddar cheese into a bowl and mix until well blended; stir in Worcestershire sauce. Spoon cheese mixture into a pastry bag fitted with a large tip. Pipe the cheese filling generously into the pepper halves. Top each filled pepper with a precooked bacon strip and arrange onto prepared baking sheet.
• Bake in the preheated oven until cheese filling is bubbling and the bacon strips are lightly browned, 8 to 14 minutes. Serve hot.

MAPLE JALAPENOS

Steps:

• Cut jalapenos in half lengthwise and remove seeds. Set aside. In a small bowl, beat the cream cheese, feta cheese and syrup until smooth. Spoon into pepper halves., Place in two greased 15x10x1-in. baking pans. Top with bacon and sprinkle with brown sugar. Bake at 350° for 20 minutes for spicy flavor, 30 minutes for medium and 40 minutes for mild.

STUFFED JALAPEñOS WITH BACON AND CHEESE

Steps:

• Heat oven to 375°F.
• Combine all ingredients except peppers; spoon into peppers.
• Place, filled sides up, on baking sheet.
• Bake 10 min. or until cheese is melted.