CANDIED JALAPENOS
This makes a very tasty and spicy addition to almost any meal. Sweet and Hot!
Provided by michelleag05
Categories Side Dish Sauces and Condiments Recipes
Time P7DT5m
Yield 74
Number Of Ingredients 2
Steps:
- Drain off enough of the juice in the jalapeno jar so that adding the sugar won't cause a spill. Pour the 5 pound bag into the jar and seal tightly. Let jar sit for at least one week to mix flavors; flip the jar daily to blend.
Nutrition Facts : Calories 126.7 calories, Carbohydrate 32.1 g, Fat 0.3 g, Fiber 0.8 g, Protein 0.3 g, Sodium 491.4 mg, Sugar 31.3 g
PICKLED JALAPENOS
Deliciously fresh and simple pickled peppers! Peppers will keep in the refrigerator for up to 2 months as long as they are covered by the pickling liquid.
Provided by Simply Sundays!
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h
Yield 48
Number Of Ingredients 6
Steps:
- Combine vinegar, water, sugar, salt, and garlic in a pot over medium-high heat. Bring to a boil, stirring until sugar and salt dissolve. Remove pickling liquid from heat.
- Stir jalapeno peppers into the pot. Let stand until slightly cooled, about 15 minutes.
- Transfer jalapeno peppers to a large Mason jar; pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Cover and refrigerate.
Nutrition Facts : Calories 5.1 calories, Carbohydrate 1.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 145.6 mg, Sugar 0.8 g
FRIED STUFFED JALAPENO PEPPERS
Make and share this Fried Stuffed Jalapeno Peppers recipe from Food.com.
Provided by TishT
Categories Vegetable
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cut stems from peppers.
- Remove seeds, using a small sharp knife (do not split peppers).
- Stuff each with pimiento cheese.
- Cover and chill at least two hours.
- Combine 1/4 cup flour, 2 tablespoons cornmeal, and next 3 ingredients; set batter aside.
- Combine remaining 1/2 cup flour and 1/4 cup cornmeal.
- Dip stuffed peppers in batter; dredge in flour mixture.
- Pour oil to depth of 2 to 3 inches in a Dutch oven; heat to 375º.
- Fry peppers, a few at a time, 1 to 2 minutes on each side or until golden.
- Drain on paper towels.
AWESOME PICKLED JALAPENO PEPPERS
Make and share this Awesome Pickled Jalapeno Peppers recipe from Food.com.
Provided by kfcook
Categories Very Low Carbs
Time 45m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- For the brine: combine vinegar, water, salt and oregano. Bring to boil.
- Wash peppers and place in jar. (I use them whole, but you can slice them, just wear gloves).
- Cover pepper with brine, leaving 1/4 inch head space. Put on clean lid and seal. Process in water bath for 15 minutes.
- If you want to spice it up you can add a garlic clove to each jar.
SWADDLED JALAPENO PEPPERS
Cream cheese stuffed jalepenos wrapped in crescent rolls and rolled in Parmesan cheese. A 2004 Pillsbury Bake Off winner.
Provided by Lorac
Categories Cheese
Time 45m
Yield 16 appetizers
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F and prepare a cookie sheet with cooking spray.
- Combine cream cheese, lime peel, cilantro and lime juice.
- Unroll dough on cutting board and separate into 8 triangles.
- From center of longest side to opposite point, cut each triangle in half, making 16 triangles.
- Spoon 1 teaspoon of cream cheese into each jalepeno half and place cheese side down on cresent triangles with the point end of the pepper near the top point of the triangle.
- Fold triangle sides over the jalepeno and pinch to seal.
- Fold triangle top over end of the pepper and pinch to seal.
- Place melted butter and Parmesan in separate shallow dishes.
- Dip dough wrapped peppers in butter then roll in Parmesan.
- Place on cookie sheet and bake 10-15 minutes or until golden brown.
STUFFED JALAPENOS III
These are fabulous and easy. I am asked to make them over and over again. The combo of cream cheese and bacon is wonderful!
Provided by TIFFANY WEAVER
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 1h5m
Yield 12
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Stuff each jalapeno half with whipped cream cheese. Wrap a half slice of bacon around each stuffed jalapeno half.
- Arrange wrapped jalapeno halves in a single layer on a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.
Nutrition Facts : Calories 185.8 calories, Carbohydrate 1.9 g, Cholesterol 36.8 mg, Fat 18 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 7.3 g, Sodium 313.4 mg, Sugar 1.3 g
PICKLED JALAPENO PEPPERS
Make and share this pickled jalapeno peppers recipe from Food.com.
Provided by rufulous
Categories < 30 Mins
Time 30m
Yield 6 pints
Number Of Ingredients 7
Steps:
- clean and trim the stem of peppers,pierce the sides of the peppers, place in jars.
- Add 1 tea salt, pinch of italian seasoning, and three or four cloves of garlic, a dab of oil.
- mix equal parts of water and white vinegar.
- boil for 10 minutes and then process in water bath.
Nutrition Facts : Calories 56.4, Fat 1.1, SaturatedFat 0.1, Sodium 392.3, Carbohydrate 7.8, Fiber 3.4, Sugar 4.2, Protein 1.8
STUFFED JALAPENO PEPPERS
not your ordinary chedder/cream cheese filled fried peppers. These have been a hit at every party we have taken them to.
Provided by Rigels Mommy
Categories Very Low Carbs
Time 2h30m
Yield 40 Peices, 16-20 serving(s)
Number Of Ingredients 4
Steps:
- 1) Using rubber gloves slice Jalapenos in half and Remove seeds. Set aside.
- 2) In a medium sized bowl crumble the Feta Cheese and Mix into cream cheese.
- 3)using a teaspoon fill the cavities in the peppers with the cheese mixture until just full (do not over fill or you will lose the filling).
- 4) wrap each cheese filled jalapeno with a Half slice of bacon.
- 5)Put directly onto baking pan with raised edges (if you don't want the bottom of the bacon super crispy) or on a Stainless steel cooling rack set into a baking pan with a raised edge (for crispy bacon all around) and bake 40 minutes to 1 hour on 450 degrees or until bacon is to desired d oneness.
Nutrition Facts : Calories 444.1, Fat 41.7, SaturatedFat 19, Cholesterol 95, Sodium 873.7, Carbohydrate 4.4, Fiber 1, Sugar 2.4, Protein 13.2
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