BACON WRAPPED CHEESY STUFFED JALAPEñOS
Halved jalapeños stuffed with cream cheese, shredded cheese, paprika, and garlic and wrapped up with crispy bacon. If you like spicy, you will love these!
Provided by Sally
Categories Appetizer
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper (best for clean-up) or a silicone baking mat. Place a baking rack on top of the baking sheet. Set aside.
- Cut the jalapeño peppers in half lengthwise; remove seeds and center membrane. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, cheddar cheese, garlic, and paprika together until combined. You could also do this by hand using a rubber spatula. Salt to taste - I add just a pinch. Spoon filling equally among all 24 jalapeño halves.
- Wrap each stuffed jalapeño with a half slice of bacon and stick a toothpick through the center to assure the bacon stays in place. Place each on the baking rack and bake for 25-28 minutes or until the bacon is crisp to your liking. I like to turn the oven to broil for the last minute or two to get things extra crispy. Serve immediately. Cover leftovers and keep in the refrigerator for up to 4 days.
STUFFED JALAPENOS
These scrumptious jalapeno peppers are stuffed with cheese, wrapped in sausage and baked. They are great for spicing things up at Thanksgiving and are always requested.
Provided by Brenda Smith
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Yield 20
Number Of Ingredients 4
Steps:
- Slice peppers lengthwise, remove seeds and core; fill with cheese.
- Roll out sausage with rolling pin, between two layers of plastic wrap. Remove plastic from sausage, and wrap a thin coating of sausage around each jalapeno.
- Roll peppers in spicy seasoned coating mix.
- Bake at 350 degrees F (175 degrees C) for 15 to 25 minutes or until brown and sizzling and cheese is melted.
Nutrition Facts : Calories 161.6 calories, Carbohydrate 6.6 g, Cholesterol 24.3 mg, Fat 12.5 g, Fiber 0.5 g, Protein 5.7 g, SaturatedFat 5.2 g, Sodium 677.5 mg, Sugar 1.2 g
STEAK STUFFED JALAPENOS RECIPE - (5/5)
Provided by á-4202
Number Of Ingredients 5
Steps:
- Spoon the cream cheese into the pepper. Add the uncooked steak to the pepper and wrap the bacon around the jalapeno trying not to overlap it. Secure with a toothpick if necessary. Add pepper to taste. Refrigerate at least 30 mins. Preheat grill or skillet to med heat. Rotate peppers to cook on all sides and cook until bacon is crisp. Serve hot or at room temperature.
EASY CHEESE-STUFFED JALAPENOS
A few years ago, I saw a man in the grocery store buying a big bag of jalapeno peppers. I asked him what he intended to do with them, and right there in the store he gave me this fabulous recipe for stuffed jalapenos! -Janice Montiverdi, Sugar Land, Texas
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 4 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 141 calories, Fat 12g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 200mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.
STUFFED JALAPENOS WITH GROUND CHUCK STEAK
Using what is around the house normally and a great find at the grocery store of Jalapenos, I made an awesome appetizer.for very little expense.
Provided by M A Lewis
Categories Peppers
Time 50m
Yield 2 per person, 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Cook ground chuck steak in pan on medium heat til just turning brown(most pink of meat is gone). While the meat is cooking slowly, make canoe shaped slots into the jalapenos. Clean out seeds and thin membrane. Cook into meat the garlic, cayenne pepper, peppercorn, white pepper, salt, oregano, parsley, and basil. The meat will be thoroughly cooked and mixed well with spices. Make sure all meat pieces are no bigger than BB's.
- In small bowl place cream cheese and mix in the meat and spice mix. Place the mix into a ziploc bag, seal and make a slit in one corner. Use the bag to pipe the mix into the jalapenos.
- Place one thin slice of cheese on each jalapeno.
- Bake in a preheated oven at 350 for 15-20 minutes on baking sheet. Use parchment paper under the jalapenos.
Nutrition Facts : Calories 109.6, Fat 9.7, SaturatedFat 5.5, Cholesterol 30.1, Sodium 220.8, Carbohydrate 3.3, Fiber 1, Sugar 1.9, Protein 3.1
FLANK STEAK SALAD WITH JALAPENO POPPERS
Provided by Chuck Hughes
Time 45m
Yield 6 servings
Number Of Ingredients 22
Steps:
- For the steak salad:
- Rub the flank steak on both sides with salt and pepper. Heat the vegetable oil in a heavy skillet on high heat and cook the steak on one side for 5 minutes. Flip and cook on the other side for 5 more minutes for medium-rare. Keep warm.
- Meanwhile combine the red onion, cucumbers, tomatoes, avocados, cilantro, mint, lime juice, and olive oil in a bowl and mix well. Season the salad with salt, and pepper, to taste and set aside.
- For the jalapeno poppers:
- Heat oil in a deep fryer or a heavy-bottomed skillet to 350 degrees F.
- Carefully slice down the side of the peppers and remove the seeds. Set aside.
- In a bowl, combine all the grated cheeses, season with pepper, to taste and stuff the peppers. In a separate bowl, mix the flour, egg, and beer to form a batter. Dip the stuffed peppers in the batter and fry in a deep fryer or in a heavy skillet for about 5 minutes or until golden brown and crispy.
- Slice the flank steak. Pile the salad on a plate with slices of flank steak, and top with 1 popper, sliced in half.
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