Cheesy Bacon And Chive Jalapeño Peppers Recipes

BACON CHEDDAR JALAPENOS

Steps:

• In a small bowl, mix the cheddar and cream cheese. Cut and discard tops from jalapenos; remove the seeds. Fill each with 2 teaspoons cheese mixture. Wrap each pepper with a bacon piece; secure with a toothpick., Grill jalapeños, covered, over medium heat 8-10 minutes or until bacon is crisp, turning frequently. If desired, serve with guacamole and sour cream.

NO-BAKE JALAPENO POPPER CHEESE BALLS WITH BACON & CHIVES

Steps:

• In a large skillet over medium-low heat, cook the bacon until crispy, about 8-10 minutes, and then set aside on a paper towel-lined plate to soak up any excess oil. Once cooled, finely chop the bacon and place it in a wide shallow bowl.
• In a large bowl, mix together the cream cheese, sour cream, chives, jalapenos, cheddar, shallots, salt, garlic powder, and onion powder until thoroughly combined. Season to taste with salt and then refrigerate for at least 20 minutes.
• Using a tablespoon or small cookie scoop as your guide, portion out a small amount of the filling and form it into a ball. Roll the cheese ball through the bacon and repeat until all of the mixture is gone.
• Refrigerate until you're ready to serve.

CHEESY BACON AND CHIVE JALAPEñO PEPPERS

Steps:

• Heat oven to 350ºF.
• Wearing clean disposable gloves, slice peppers in half lengthwise. Fully scoop out membranes and seeds.
• Spread cream cheese into pepper halves. Top with bacon and shredded cheese.
• Place, filled sides up, in shallow foil-lined or lightly oiled pan.
• Bake 17 to 20 min. or until cheese is fully melted and bubbly.
• Cool slightly before removing from pan to serve.
• Sprinkle fresh chives over top for garnish

BACON CHEDDAR JALAPENO CORNBREAD

Steps:

• Fry bacon in a large cast-iron skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate; reserve remaining bacon grease in skillet. Crumble bacon.
• Preheat oven to 350 degrees F (175 degrees C). Place skillet with bacon grease in oven.
• Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Whisk milk, buttermilk, butter, and eggs in another bowl; stir milk mixture into flour mixture until just combined. Batter will be slightly lumpy. Fold in Cheddar cheese and jalapeno peppers. Allow batter to rest at room temperature for 10 minutes.
• Pour batter into hot skillet and sprinkle with crumbled bacon, gently pressing bacon into batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before slicing.

BLUEZY'S STUFFED JALAPENOS WITH BACON

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Place bacon in a skillet over medium heat, working in batches, and cook until bacon is translucent and still flexible, about 2 minutes per side. Set bacon aside.
• Trim membranes from jalapeno pepper halves to reduce heat. Rinse peppers and set aside.
• Place whipped cream cheese and Cheddar cheese into a bowl and mix until well blended; stir in Worcestershire sauce. Spoon cheese mixture into a pastry bag fitted with a large tip. Pipe the cheese filling generously into the pepper halves. Top each filled pepper with a precooked bacon strip and arrange onto prepared baking sheet.
• Bake in the preheated oven until cheese filling is bubbling and the bacon strips are lightly browned, 8 to 14 minutes. Serve hot.

BACON-WRAPPED JALAPENO POPPERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet.
• Bake in the preheated oven until bacon is crispy, about 15 minutes.