Sunday, July 31, 2011

Breaded Jalapeno Poppers

10 jalapeno peppers
6 ounces cream cheese
6 ounces pepper jack cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon cajun seasonings
1 egg
1 cup bread crumbs

Slice the jalapeno peppers in half, lengthwise. Remove the innards and seeds.
In a mixing bowl, combine cream cheese, pepper jack cheese, garlic powder, onion powder, and cajun seasonings. Mix well.
Divide the mixture among the jalapeno pepper halves, spooning it into the peppers.
In a shallow bowl, beat the egg.
Dip the filled jalapeno peppers into the egg, then coat with bread crumbs.
Place breaded jalapeno peppers on a coated baking sheet, filled side up. You can use tinfoil as well.
Bake at 350 for 30 minutes, or until peppers are heated through and turning golden brown.

Jalapeno Poppers

4 sl Bacon; chopped up
1/4 c Onion; chopped small (or powder)
1/2 c Mushrooms; chopped
8 oz Cream cheese
1/2 c Monterey jack
1/2 c Mozzarella
And however many peppers you can fill.
Fry the bacon, onion, and mushroom together until bacon is crisp; drain well and let cool.Mix bacon, onion, mushroom, and cheeses. Slice peppers in half and stuff with the mixture. Bake at 350 F. for about 15 minutes. (You can also freeze the peppers to soften them before baking.)

Grilled Bacon Wrapped Jalapeno Poppers Stuffed with Parmesan Garlic Cheese


12 jalapeno peppers

8-10 ounces cream cheese

2 ounces Parmesan cheese

2 teaspoons minced garlic
12 slices bacon
Cooking Directions

Core each pepper to make room for the filling
In a mixing bowl, combine cream cheese, Parmesan cheese, and garlic and mix well
Stuff each pepper with about 1 ounce of your cheese mixture or as much as you can fit
Wrap each pepper with 1 slice of bacon and secure with a toothpick
Set each pepper into the pepper griller
Preheat grill to medium heat
Set pepper griller onto grill and grill 30-40 minutes depending on your heat level or until bacon is thoroughly cooked
Remove from heat
Let cool and serve

Crispy Chorizo Stuffed Jalapeno Poppers


10 jalapeno peppers
10 ounces Chihuahua cheese
8 ounces cooked hot Mexican chorizo
1 egg
1 cup bread crumbs
Olive oil for frying
Cooking Directions

Remove stems from the jalapeno peppers and remove innards through the top with a pepper corer. If you do not have a corer, use a knife or very thin spoon.
Stuff each jalapeno with layers of chorizo and Chihuahua cheese.
In a shallow bowl, beat the egg.
Dip the stuffed jalapeno peppers into the egg, then coat with bread crumbs.
In a deep frying pan, add about 1 inch of oil and heat thoroughly.
Fry each breaded jalapeno popper about 3-5 minutes each side, or until golden brown.
Top with your favorite salsa and serve!

Cheeseburger Stuffed Jalapeño Poppers

A lot of Jalapeño Peppers
1 pound ground beef
2 cups shredded American cheese
1 small white onion, diced
1 teaspoon garlic powder
Cooking Instructions

Cut jalapeno pepers lengthwise in half. Soak in cold water.
In a large pan, brown the ground beef. Stir in diced onion and garlic.
Stir in American cheese and mix until cheese is melted.
Stuff jalapeno halves with the cheeseburger mixture, and close up with another jalapeno pepper half.
NOTE: You can also bake or grill the stuffed jalapenos before serving to give the jalapenos a different flavor. Just wrap them in tinfoil and grill about 10 minutes, or until the skin begins to blacken, or bake at 350 degrees about 15 minutes or so. We love stuffed jalapeno peppers this way, too!

Cheese Stuffed Jalapeno Poppers - On the Grill


2 jalapeno peppers
2 ounces mixed Mexican cheese
Cooking Directions

Cut off the stems from the jalapenos and core them - basically, remove the seeds and innards. If you have trouble, check out our video on this.
Stuff each jalapeno with about 1 ounce of cheese mixture. NOTE: jalapeno peppers will vary in size, so just stuff in as much cheese as you can fit.
Wrap each stuffed jalapeno pepper in tinfoil.
Heat grill to medium and add stuffed jalapenos.
Grill over medium about 20 minutes. You can leave them on longer if needed to time with other food that you're grilling.
Remove from heat, unwrap, and serve!

Buffalo Chicken Stuffed Jalapeno Poppers Recipe


2 large jalapeno peppers
1-2 ounces cream cheese
1-2 ounces cooked chicken
1/4 cup of your favorite Buffalo Sauce
1 egg
Seasoned bread crumbs
Oil for deep frying
Cooking Directions

Cut the tops off of the jalapeno peppers and core them using a knife or pepper corer.
In a mixing bowl, combine cooked chicken and Buffalo sauce. Heat in a small pan or you can even nuke it a minute or two.
Stuff each jalapeno pepper with layers of cream cheese and Buffalo chicken, until full. The amount will vary by the size of the jalapeno.
Coat stuffed jalapeno peppers with egg and then dip into bread crumbs. Coat thoroughly.
In a deep pan, add enough oil to deep fry the peppers. Add the jalapenos to heated oil and cook 3-5 minutes. Flip peppers over and cook another 3-5 minutes.

Black Bean and Rice Stuffed Jalapeno Peppers


10-12 jalapeno peppers
1 cup cooked white rice
8 ounces black beans
2 tablespoons spicy jalapeno and wine mustard
1 teaspoon minced garlic
Chili pepper oil
Cooking Directions

Remove the stem and core the jalapenos.
Preheat oven to 400 degrees.
In a mixing bowl, combine cooked rice, black beans, mustard and garlic. Mix well.
Spoon rice and bean mixture into jalapeno peppers.
Drizzle peppers with chili pepper oil.
Set peppers onto a lightly oiled baking dish and bake at 400 degrees for 20 minutes.

Bacon and Cheese Stuffed Baked Jalapeno Poppers


10 jalapeno peppers
2-3 slices bacon, chopped
1/4 cup onion, diced
1/2 cup mushrooms, chopped
3 ounces cream cheese
3 ounces Monterey jack cheese
3 ounces mozzarella cheese
Cooking Directions

Remove stems from the jalapeno peppers and remove innards through the top with a pepper corer. If you do not have a corer, use a knife or very thin spoon.
In a large pan, fry bacon, onion, and mushroom until bacon is crisp. Drain and cool.
In a mixing bowl, combine bacon, onion, mushroom, and cheeses.
Stuff each pepper with the bacon cheese mixture.
Bake at 375 degrees about 20-30 minutes.

Apple-Cajun Stuffed Jalapeno Peppers


10-20 jalapeno peppers (amount will vary depending on the size of the peppers)
1 apple, chopped
1 small onion, chopped
2 teaspoons Cajun seasonings
1 teaspoon dried chipotle flakes
2 tablespoons butter
1/4 cup bread crumbs
Water as needed
Cooking Directions

Preheat oven to 350 degrees.
Slice jalapeno peppers in half lengthwise and remove seeds. Set aside.
Heat a frying pan to medium and add butter.
When butter is melted, stir in bread crumbs and mix well.
Add remaining ingredients and mix to combine. Use water in very small amounts to thin as needed, but the mixture should be slightly thick and chunky.
Fill each jalapeno half with a heaping mound of your stuffing mixture.
Bake stuffed jalapenos on a lightly oiled baking sheet for 30 minutes.

Home Canning - Pickled Jalapeño Rings

3 pounds jalapeño peppers
1½ cups pickling lime
1½ gallons water
7½ cups cider vinegar (5%)
1¾ cups water
2½ tablespoons canning salt
3 tablespoons celery seed
6 tablespoons mustard seed

Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.

Wash peppers well and slice into ¼" thick slices (a mandolin slicer works well). Discard stem end. Mix 1½ cups pickling lime with 1½ gallons water in a stainless steel, glass or food grade plastic container. Avoid inhaling lime dust while mixing the lime-water solution. Soak pepper slices in the lime water, in refrigerator, for 18 hours, stirring occasionally (12 to 24 hours may be used).

Drain lime solution from soaked pepper rings. Rinse peppers gently but thoroughly with water. Cover pepper rings with fresh cold water and soak, in refrigerator, 1 hour. Drain water from peppers.

Repeat the rinsing, soaking and draining steps two more times. Drain thoroughly at the end.

Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.

Place 1 tablespoon mustard seed and 1½ teaspoons celery seed in the bottom of each clean, hot pint jar. Pack drained pepper rings into the jars, leaving ½-inch headspace.

Bring cider vinegar, 1¾ cups water and canning salt to a boil over high heat. Ladle boiling hot brine solution over pepper rings in jars, leaving ½-inch headspace. Make sure pepper rings are covered with brine.

Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.

Process in a boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, 12 to 24 hours and check for seals.