VELVEETA® GRILLED JALAPEñO PEPPERS
If mac-and-cheese-stuffed jalapeño peppers wrapped in bacon sounds like the stuff of game-day fantasies, let us assure you that they're real-and delish.
Provided by My Food and Family
Categories Home
Time 35m
Yield 20 servings
Number Of Ingredients 5
Steps:
- Heat grill to medium-high heat.
- Cook macaroni in medium saucepan as directed on package, omitting salt; drain. Return macaroni to pan. Add VELVEETA and milk; cook on low heat 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring constantly.
- Spoon macaroni mixture into pepper halves; wrap with bacon to completely enclose filling, overlapping edges of bacon as needed. Secure with wooden toothpicks. Cover grill grate with foil. Place peppers, cut sides down, on foil.
- Grill 20 min. or until bacon is crisp and peppers are heated through, turning after 10 min. Remove and discard toothpicks before serving peppers.
Nutrition Facts : Calories 70, Fat 3.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
VELVEETA GRILLED JALAPENO POPPERS
Make and share this Velveeta Grilled Jalapeno Poppers recipe from Food.com.
Provided by Kraft Velveeta
Categories Cheese
Time 20m
Yield 20
Number Of Ingredients 5
Steps:
- HEAT grill to medium-high heat.
- COOK macaroni in medium saucepan as directed on package, omitting salt; drain. Return macaroni to pan. Add VELVEETA® and milk; cook on low heat 5 minute or until VELVEETA® is completely melted and mixture is well blended, stirring constantly.
- SPOON macaroni mixture into pepper halves; wrap with bacon to completely enclose filling, overlapping edges of bacon as needed. Secure with wooden toothpicks. Cover grill grate with foil. Place peppers, cut sides down, on foil.
- GRILL 20 minute or until bacon is crisp and peppers are heated through, turning after 10 minute Remove and discard toothpicks before serving peppers.
- Kraft Kitchens Tips:.
- Variation: These delicious poppers can be baked in the oven instead of cooking them on the grill. Heat oven to 400ºF. Stuff peppers as directed. Secure each popper with wooden toothpick. Place, cut sides up, on foil-covered baking sheet, sprayed with cooking spray. Bake 20 minute or until bacon is crisp and peppers are heated through.
- Special Extra: Prepare using Jalapeno VELVEETA®.
Nutrition Facts : Calories 23.5, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.4, Sodium 2, Carbohydrate 4.5, Fiber 0.4, Sugar 0.4, Protein 0.8
SOUR CREAM-AND-ONION JALAPENO POPPERS
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 24 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Heat the vegetable oil in a medium skillet over medium-high heat. Add the onion and season with salt and pepper; cook, stirring occasionally, until softened and golden, 8 to 10 minutes. Transfer the onion to a bowl and add the sour cream, cheese spread, mozzarella, chives, onion powder and 1/2 teaspoon pepper. Stir to combine; season with salt.
- Spread about 1 tablespoon cheese mixture in each jalapeno half. Put the potato chips in a large resealable plastic bag and crush with a rolling pin to make coarse crumbs.
- Line a rimmed baking sheet with foil and coat with cooking spray. Whisk the flour and 1/4 teaspoon salt in a shallow bowl. Whisk the eggs in another shallow bowl. Combine the crushed chips with the paprika in a third bowl. Dredge each stuffed jalapeno in the flour, turning to coat, then dip in the egg mixture and coat with the potato chips, pressing to adhere. Transfer to the prepared baking sheet, filling-side up, and bake until golden brown, 25 to 30 minutes.
- Try serving these poppers with a splash of malt vinegar.
HEALTHIER JALAPENO POPPERS
Make and share this Healthier Jalapeno Poppers recipe from Food.com.
Provided by SLColman
Categories < 60 Mins
Time 40m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 400.
- Cut each jalapeno pepper in half lengthwise. Remove stem, all seeds, and white ribs.
- Cut the neufchatel cheese into 24 equal pieces. Spread one piece of neufchatel cheese into each pepper half.
- Cut the slices of turkey bacon in half. Wrap one half piece of turkey bacon around each pepper half. Secure with a toothpick if needed.
- Place the pepper bundles on a foil lined baking sheet. Bake for 20 to 25 minutes or until the peppers are soft and the bacon is crisp.
Nutrition Facts : Calories 88.3, Fat 7.4, SaturatedFat 3.5, Cholesterol 27, Sodium 245.4, Carbohydrate 1.6, Fiber 0.4, Sugar 0.7, Protein 4.2
FRIED JALAPENO POPPERS
Make and share this Fried Jalapeno Poppers recipe from Food.com.
Provided by Joni W.
Categories Lunch/Snacks
Time 27m
Yield 10-15 balls, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cut jalapenos in half and remove seeds. Finely chop.
- Combine cream cheese and chopped jalapenos.
- Shape into small balls, approx 1 inches diameter.
- Combine flour and milk in small bowl to form batter.
- Dip jalapeno balls in batter, thoroughly coating.
- Roll jalapeno balls in breadcrumbs, coating evenly.
- Refrigerate approximately 20 minutes.
- Meanwhile, heat approx 3 inches vegetable oil in dutch oven to temp of 375 degrees.
- Fry jalapeno balls in oil, a few at a time, approximately 2-3 minutes, or until golden brown.
Nutrition Facts : Calories 265.1, Fat 21.6, SaturatedFat 13.2, Cholesterol 66.6, Sodium 1376.5, Carbohydrate 12.3, Fiber 2.1, Sugar 1.7, Protein 6.8
JALAPENO POPPERS
This will make your guests sit up and take notice. Actually with the membranes and seeds removed they are not all that hot (depending where they are from). Make them the day ahead cover and refrigerate then pop them in the oven just before serving. I served these as a first course with Chicken (see Left over Beef enchiladas and substituted sauteed chicken breast) enchiladas, crisp
Provided by Bergy
Categories Lunch/Snacks
Time 40m
Yield 20 Halves
Number Of Ingredients 7
Steps:
- Combine cheddar,cream cheese& salsa.
- Blend in 1/4 cup bread crumbs (less 3 tbsp crumbs).
- Spoon evenly into the pepper halves.
- Toss together the remaining bread crumbs, parsley& butter.
- Spoon over the peppers.
- Bake on cookie sheet in 375f oven for 20 minutes or until the top is golden and crisp.
Nutrition Facts : Calories 47.8, Fat 3, SaturatedFat 1.8, Cholesterol 8.1, Sodium 86.7, Carbohydrate 3.7, Fiber 0.4, Sugar 0.8, Protein 1.6
JALAPENO POPPERS
The flavor of the peppers come through, but the cheese and bacon put some of the fire out. I believe the "tenderfoot" would even like these. I have even frozen these with good success.
Provided by Miss Annie
Categories Southwestern U.S.
Time 40m
Yield 20 Pieces
Number Of Ingredients 3
Steps:
- Cut jalapenos in half and remove seeds and veins.
- (Use gloves to work with peppers).
- Fill jalpenos with cream cheese and wrap a slice of bacon around each one.
- Secure with a toothpick.
- Bake at 425 degrees until bacon appears to be done, about 15-20 minutes.
VELVEETA® STUFFED JALAPEñO PEPPERS
Make some VELVEETA® Stuffed Jalapeño Peppers using this recipe from My Food and Family. These appetizers are perfectly crunchy and pack plenty of heat.
Provided by My Food and Family
Categories Home
Time 5h40m
Yield Makes 12 servings.
Number Of Ingredients 6
Steps:
- Press 1 piece of VELVEETA in each pepper half. Dip peppers in milk, then in combined flour and bread crumbs, turning to evenly coat all sides. Repeat to coat each pepper twice. Place on baking sheet.
- Freeze 5 hours or until firm.
- Add 6 peppers to hot oil (400°F). Fry 5 minutes or until golden brown. Remove from oil; drain on paper towels. Repeat with remaining peppers. Serve warm.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 0.852 g, Sugar 0 g, Protein 5 g
CAJUN JALAPENO POPPERS
This recipe came from taste testing poppers all over. I combined what I liked and discarded the rest. You can use fresh peppers or prepackaged peppers (not recommended,to soft). If I use fresh, I sometimes like to slice them in half, leaving the stem, de-vein and seed them and saute' them in my favorite beer to soften them up just a little (2-4 minutes). Another tip is to always use protective cooking gloves when dealing with peppers.
Provided by Lande Hoffman
Categories Cheese
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Halve the jalapenos leaving the stem attached, de-vein and seed them.
- Setting the halved jalapenos and bread crumbs aside, mix all of the other ingredients together.
- Take your mixture and completely fill the jalepeno cavities to their brim and set aside.
- Put bread crumbs on a flat plate.
- Take jalapeno halves, one at a time, and roll cheese side only in bread crumbs and place cheese/crumb side up on a baking pan Once completed if you like a thick crumb layer, you can repeat this step.
- If you do not intend to bake finished product skip the rolling part and just lightly sprinkle the top of the jalepenos with the bread crumbs.
- Bake at 350 for 15 minutes or until mixture starts to bubble.
- I like to refrigerate at least 1 hour prior to baking Sometimes I prepare the day before, cover and refrigerate.
- Serve warm, room temperature or chilled with any or all of the recommended sauces.
JALAPENO POPPERS
I have always loved jalapeno poppers so i tried to come up with as many combo's as possible.A couple of tips. 1 when making this simple dish NEVER ever touch your eyes. 2 the longer they cook the less spicy.
Provided by mad man
Categories Peppers
Time 13m
Yield 2-3 serving(s)
Number Of Ingredients 3
Steps:
- preheat over to 350.
- cut tops off the peppers and clean all seeds out.
- mix cream cheese and chedder cheese.
- stuff the peppers with the mixed cheeses.
- place foil over cookie sheet then place prepared peppers on foil do not wrap.
- when oven is ready, bake at 350 for 7 min or when cheese starts to melt.
- leave in longer for a more mild flavor.
Nutrition Facts : Calories 324.4, Fat 29.4, SaturatedFat 17.2, Cholesterol 93.5, Sodium 362.9, Carbohydrate 5.5, Fiber 1.2, Sugar 3.7, Protein 10.9
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