Stuffed Jalapeno Sliders Food

STUFFED JALAPENO SLIDERS

Steps:

• Heat oil in a skillet over medium heat. Add onion; cook and stir until soft, about 5 minutes. Add beef; cook, stirring to break into very small pieces, until browned, about 5 minutes. Drain any excess grease. Stir in 2 tablespoons water and taco seasoning; cook until water evaporates, about 5 minutes.
• Let beef mixture cool completely, about 10 minutes. Stir in Chihuahua cheese.
• Preheat oven to 350 degrees F (175 degrees C).
• Cut tops off jalapeno peppers and scoop out seeds and ribs. Stuff with beef mixture, using the thick end of a chopstick to pack in mixture. Stack upright against the edge of a casserole dish.
• Bake in the preheated oven until jalapeno peppers are soft, about 45 minutes.
• Refrigerate jalapeno peppers until stuffing firms up, 1 to 2 hours.
• Combine 1/4 cup water, sugar, and yeast in a small bowl. Let stand until foamy, about 5 minutes.
• Combine flour, 1 egg, milk, and butter in a large bowl. Pour in yeast mixture; mix until well combined. Turn dough onto a lightly floured surface and knead until mostly smooth but slightly sticky, about 5 minutes.
• Form dough into a ball and place in a lightly greased bowl. Cover with a towel and let rise, about 20 minutes.
• Line a baking sheet with parchment paper. Turn dough out onto a floured surface; push down to knock out air. Form into 1-inch buns and arrange 1 inch apart on the baking sheet. Cover with the towel and let rise until puffy, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Brush tops of buns with beaten egg.
• Bake buns in the preheated oven until tops are golden brown, 6 to 7 minutes. Transfer to a cooling rack and let cool, about 10 minutes.
• Reduce oven temperature to 200 degrees F (95 degrees C).
• Slice cold jalapeno peppers into 1/4-inch thick rings. Cut buns in half. Sandwich jalapeno pepper rings in the buns and secure with a toothpick. Arrange sliders in a casserole dish. Cover with aluminum foil.
• Bake sliders in the preheated oven until warmed through, about 10 minutes.

SPICY JALAPENO SLIDERS

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, add ground beef, jalapenos, shallots, panko, heavy cream, cheese, garlic powder, 1 tablespoon salt, and 1/2 teaspoon black pepper. Mix together well. Form into small patties and place in the oven for 12 to 15 minutes.
• In a separate bowl, add creme fraiche, salsa verde, pinch of salt and pepper and mix together. Refrigerate until ready to serve with your sliders.
• Lightly spread creme fraiche on both sides of buns. Place burgers in middle and pick it with a jalapeno.

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!

STUFFED CHEESY JALAPEñO MEATBALLS

Steps:

• Mix cream cheese spread, shredded cheese and peppers until blended. Roll cream cheese mixture into 12 balls, using about 1 Tbsp. cream cheese mixture for each ball. Place in parchment-lined pan. Freeze 2 to 3 hours or until firm.
• Heat oven to 350°F. Combine bread crumbs, taco seasoning mix and milk in medium bowl; let stand 5 min. or until bread crumbs are softened. Add egg and 1/4 cup cilantro; mix well. Add meat; mix just until blended.
• Roll meat mixture into 12 (1-3/4-inch) balls. Flatten slightly, then top each with 1 frozen cheese ball. Wrap meat mixture around cheese balls to completely enclose each cheese ball. Reroll into round balls, if necessary. Place on baking sheet sprayed with cooking spray.
• Bake 30 min. or until done (165°F).
• Top with salsa, sour cream and remaining cilantro.

HONEY JALAPEñO CHICKEN SLIDERS RECIPE BY TASTY

Steps:

• Make the chicken burger: Preheat the oven to 400°F (200°C).
• In a large bowl, combine the ground chicken, salt, pepper, paprika, Worcestershire sauce, garlic, and onion. Mix well until evenly distributed.
• Lightly grease a baking sheet with nonstick spray.
• Press half of the chicken mixture into an 11 x 10-inch (23 x 21 cm) rectangle in the center of the prepared baking sheet. Evenly sprinkle the cheese over the chicken patty and layer the jalapeños on top. Top with the remaining chicken mixture, spreading evenly.
• Bake the chicken burger for 30-40 minutes, or until the internal temperature reaches 165°F (75°C). Remove from the oven and let cool for 5 minutes.
• While the burger cooks, make the sauce and slaw. For the sauce, mix together the mayonnaise, Dijon, and honey in a small bowl.
• For the slaw, toss together the green and red cabbage and carrots in a medium bowl. Add the salt and rice vinegar and toss well.
• Using a serrated knife, gently cut the slider buns in half to create a large top and bottom bun for the burger. Spread the bottom bun with the some of the sauce.
• Using a spatula, transfer the burger patty to the bottom bun. Top with the slaw, drizzle with the remaining sauce, and cover with the top bun.
• Make the glaze: In a small bowl, mix together the melted butter, honey, and sesame seeds. Brush the glaze over the top bun.
• Slice between each row of buns, creating 12 sliders.
• Serve warm.
• Enjoy!

STUFFED JALAPENOS

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.