GRILLED JALAPENO POPPERS RECIPE
These grilled jalapeno poppers are stuffed with a mix of cheeses, crumbled bacon and seasonings, so easy to make, the perfect snack or appetizer! I love them.
Provided by Mike Hultquist
Categories Appetizer
Number Of Ingredients 9
Steps:
- Slice the jalapeno peppers in half lengthwise and core out the innards.
- Cook the bacon in a pan over medium heat until the fat renders and the bacon becomes nice and crispy, about 8-10 minutes. Drain the bacon on paper towels and let them cool. Crumble them into a mixing bowl, but reserve some for topping.
- Add the cream cheese, cheddar cheese and spices to the mixing bowl. Mix until well combined.
- Fill each jalapeno slice with the spiced cheese mixture.
- Heat a grill to medium heat and grill the jalapeno poppers for 10-15 minutes, or until the poppers are done to your liking.
- Remove from heat, garnish with extra crumbled bacon, red pepper flakes and fresh chopped cilantro, and serve.
Nutrition Facts : Calories 116 kcal, Carbohydrate 1 g, Protein 4 g, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 29 mg, Sodium 158 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 4 g, ServingSize 1 serving
BEST EVER JALAPENO POPPERS
This is a recipe I made by taking the best of three or four popper recipes and combining them to make something that tastes wonderful. A frequent request at my house, and at others. I usually make 100 and put them in the fridge. They don't last long. Adjust the amount of bacon bits and type of shredded cheese to taste. Increase the recipe as necessary! Lots of tests helps to best figure out the way you like it. Be sure to wear rubber gloves while seeding the jalapenos -- they will burn.
Provided by HLSANDS
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 1h
Yield 32
Number Of Ingredients 8
Steps:
- In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
- Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
- Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
- In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.
Nutrition Facts : Calories 149.2 calories, Carbohydrate 6.8 g, Cholesterol 19.8 mg, Fat 12 g, Fiber 0.5 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 109.8 mg, Sugar 1 g
GRILLED JALAPENO MOZZARELLA POPPERS
Bring sophistication to a pub-style favourite by saying goodbye to the deep fryer and firing up the barbecue. Grilling jalapenos brings out their sweetness to counter the spice, which complements the rich flavours of mozzarella and bacon.
Provided by Mary Jenny
Categories < 30 Mins
Time 25m
Yield 12 poppers, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat grill to medium-high and grease grates well. Combine olive oil with garlic, lime zest, salt and pepper; brush over cut sides of jalapenos. Stuff one piece of Mozzarellissima into half of the jalapenos and top with cilantro; cap each with an empty jalapeno half. Wrap each pair with a piece of bacon and secure with a toothpick.
- Place on grill and cook covered, turning occasionally, for 5 to 7 minutes or until bacon is lightly crisped.
- Reduce heat to medium-low and continue to cook covered for 5 minutes, or until the cheese starts to melt and the jalapeno is tender. Transfer to a paper towel-lined plate to remove excess grease, then serve.
- You can find more recipes and a chance to win $10,000 in prizes at fb.com/saputo.ca.
Nutrition Facts : Calories 134.5, Fat 11.4, SaturatedFat 4.7, Cholesterol 17.7, Sodium 256.6, Carbohydrate 3.3, Fiber 0.6, Sugar 0.9, Protein 5.1
GRILLED JALAPENO POPPERS
Steps:
- CAUTION: Jalapenos can be very hot. Use caution and wear rubber gloves if you have skin sensitivity. Keep hands away from face and eyes. Wash hands thoroughly with warm water and soap when finished handling peppers.
- Slice peppers from stem to tip on 1 side. Carefully squeeze ends of pepper (like a change purse) and scoop out seeds and veins with a small spoon. Stuff each pepper with shredded cheese. Cut bacon slices in half. Wrap each pepper with a piece of bacon and secure with a toothpick.
- Preheat grill. Grill peppers 3 to 5 minutes on each side or until bacon is cooked, but not crisp.
- Remove from grill and serve while hot.
GRILLED JALAPENO POPPERS
These are delicious as appetizers or include them on your beef or chicken kabobs. The smokiness of the bacon and the smokiness of your grill's charcoal is a wonderful combination. The cheese chills out the heat of the jalapeños leaving them just slightly hot. Dip them in Ranch dressing to chill the heat even more. Cream cheese is a perfect substitute for neufchatel cheese.
Provided by Karen From Colorado
Categories Pork
Time 50m
Yield 24 Poppers
Number Of Ingredients 3
Steps:
- Cut peppers in half.
- Use a spoon to remove the seeds and white membranes.
- Fill each half with the cheese.
- Cut the bacon slices in half so that you have 24 shorter slices.
- Wrap each cheese stuffed jalapeño with a bacon slice; secure with toothpicks if you need to or slide them on skewers.
- Grill over hot coals until the bacon is crispy and browned, turning every few minutes (stay with them and watch for flare ups from the dripping bacon fat or they will burn); grill for about 15 or 20 minutes.
- The bacon should be crisp, the jalapeño crisp tender and the cheese should be hot.
Nutrition Facts : Calories 44.3, Fat 4, SaturatedFat 1.8, Cholesterol 9.7, Sodium 65.2, Carbohydrate 0.8, Fiber 0.2, Sugar 0.6, Protein 1.4
GRILLED JALEPENO POPPERS
Make and share this Grilled Jalepeno Poppers recipe from Food.com.
Provided by ManKitchen0007
Categories < 30 Mins
Time 25m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first seven ingredients. Cut a lengthwise slit down each pepper, leaving the stem intact; remove membranes and seeds. Fill each pepper with 1 tablespoon cheese mixture.
- Prepare grill for indirect heat. Place peppers in a disposable foil pan. Grill, covered, over indirect medium heat for 8-10 minutes or until peppers are tender and cheese is melted. Serve warm. Yield: 10 appetizers.
Nutrition Facts : Calories 65.4, Fat 5.7, SaturatedFat 3.3, Cholesterol 17.5, Sodium 127.8, Carbohydrate 1.7, Fiber 0.5, Sugar 1, Protein 2.2
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