AIR FRYER JALAPEñO POPPERS
These jalapeño poppers are filled with a creamy mixture of cheddar cheese, pickled jalapeños, and bacon before quick-cooking in the air fryer.
Categories Father's Day tailgate appetizers snack
Time 20m
Yield 6-8 servings
Number Of Ingredients 12
Steps:
- Cut the jalapeño peppers in half lengthwise. Use a spoon to scrape out and discard the seeds and ribs from the peppers. Set the halved peppers aside.
- Stir together the cheddar, cream cheese, mayonnaise, bacon, pickled jalapeños, onion and 1/4 teaspoon each salt, paprika, and garlic powder in a medium bowl. Stir together the panko breadcrumbs, and the remaining 1/4 teaspoon each paprika and garlic powder in a small bowl.
- Fill each pepper half with the cheese mixture, and place on a foil-lined rimmed baking sheet. Sprinkle the tops of the peppers evenly with the breadcrumb mixture.
- Transfer half of the stuffed peppers to an air fryer basket sprayed with nonstick cooking spray and space evenly. Spray tops of peppers with cooking spray. Cook at 380° for 5 to 7 minutes, until the tops are browned and cheese mixture is melty.
- Place the cooked peppers okra on a rimmed baking sheet and keep warm in a 200° oven while air-frying the remaining stuffed peppers.
- Serve jalapeño poppers with ranch dressing, if you like.
MUMMY JALAPENO POPPERS
This game day favorite takes on a spooky but cute disguise for Halloween. Instead of getting the breaded-and-fried treatment, the poppers are wrapped in strips of crescent rolls to resemble mummy bandages then baked until golden brown and bubbly. Removing the seeds from the jalapeños tames a lot of the heat, but if you're craving a spicy kick, you could use pepper jack cheese instead of Cheddar Jack or add chili powder or hot sauce to the filling. These poppers can be assembled ahead of time and kept in the refrigerator. When ready to serve, just brush with beaten egg and pop them in the oven.
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 20 poppers
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment.
- Place the bacon in a medium skillet and set over medium heat. Cook, stirring occasionally, until browned and crisp, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate. Mix the cooked bacon with the 6 ounces cream cheese, the Cheddar Jack, scallions, garlic and 1/4 teaspoon salt in a medium bowl until well combined.
- Fill each jalapeño half with the cream cheese mixture, leveling the surface with the back of a spoon or a small offset spatula so it's flush with the edges of the jalapeño.
- Unroll the crescent rolls onto a cutting board. Separate into 4 rectangles at the perforations. Pinch together the diagonal perforations on each rectangle to seal the holes. Cut each rectangle lengthwise into 10 strips. Wrap each jalapeño half with 2 of the strips to resemble mummy bandages.
- Arrange the wrapped jalapeños on the prepared baking sheet. Brush the tops of the strips with the beaten egg. Bake until golden brown and the filling is hot, 13 to 18 minutes.
- Meanwhile, transfer the remaining heaping tablespoon cream cheese to a small resealable plastic bag and snip one of the corners. Slice off thin cheeks from all around the outside of each olive and lay the pieces flat. Punch out 40 tiny rounds using a small round piping tip (about 3/16 inch) - these will be the pupils of the eyes.
- Let the mummy poppers cool slightly for a few minutes. Pipe 2 small mounds of cream cheese on the head (wider end) of each mummy and press an olive "pupil" onto each mound. Serve right away.
BBQ JALAPENO POPPERS - PIONEER WOMAN
Steps:
- Preheat oven to 275 degrees. Begin by cutting jalapenos in half lengthwise. With a spoon, scrape out the seeds and light-colored membranes. Now, in a bowl, combine the cream cheese, cheddar cheese, and chopped green onion. Mix the ingredients together gently. Next, stuff each hollowed jalapeno half with the cheese mixture. Wrap bacon slices around each half, covering as much of the surface as you can. Brush the surface of the bacon with your favorite barbecue sauce. Secure the jalapenos wth toothpicks and pop them in the oven for 1 hour or until the bacon is sizzling.
Nutrition Facts : Calories 387 calories, Fat 36.4690459660011 g, Carbohydrate 4.67314496911935 g, Cholesterol 73.499533704287 mg, Fiber 0.850666652652952 g, Protein 10.2248348636147 g, SaturatedFat 14.822222220376 g, ServingSize 1 1 Serving (122g), Sodium 598.629528172719 mg, Sugar 3.8224783164664 g, TransFat 4.19965682216943 g
JALAPENO POPPERS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h5m
Yield 10 servings
Number Of Ingredients 3
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.
BBQ JALAPENO POPPERS
Make and share this BBQ Jalapeno Poppers recipe from Food.com.
Provided by F-16 momma
Categories Lunch/Snacks
Time 1h15m
Yield 18 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 275°F.
- Cut jalapenos in half lengthwise and scrape out seeds.
- In a bowl, combine cheeses and onion and mix well.
- Stuff each hollowed jalapeno half with cheese mixture.
- Wrap bacon slices around each half, cover as much of the surface as possible.
- Brush bacon surface with bbq sauce.
- Secure with toothpicks and pop into oven for 1 hr (or until bacon sizzles).
Nutrition Facts : Calories 168.4, Fat 15.8, SaturatedFat 6.8, Cholesterol 32.6, Sodium 283.6, Carbohydrate 2, Fiber 0.5, Sugar 0.7, Protein 4.7
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