JALAPEñO POPPER DIP-STUFFED CHICKEN RECIPE BY TASTY
Here's what you need: jalapeño, cream cheese, cheddar cheese, boneless, skinless chicken breasts, salt, flour, eggs, bread crumbs, oil
Provided by Robin Broadfoot
Categories Dinner
Yield 3 servings
Number Of Ingredients 9
Steps:
- Dice a jalapeño. Then add it in a medium bowl and mix with cream cheese and cheddar cheese.
- Salt your chicken breasts. Cut a pocket into the side of each chicken breast. Stuff the pockets evenly with the jalapeño mixture. Press the edges of the chicken together to seal the pocket.
- Separate the flour, eggs, and bread crumbs into 3 separate bowls.
- Dip the stuffed chicken in the flour, then the egg, then the bread crumbs, coating it evenly.
- Heat the oil in a large pan over medium heat. Preheat the oven to 350˚F (180˚C).
- Fry the chicken until golden brown on both sides.
- Transfer the chicken to a baking dish, then bake for 20 minutes. Serve!
- Enjoy!
JALAPENO POPPER DIP
Here's a fantastic way to deliver all that blazing jalapeno popper taste without the work. Whenever I bring this jalapeno popper dip recipe to a party, I'm always asked for the recipe. Serve with corn chips, tortilla chips or butter crackers. -Jennifer Wilke, Collinsville, Illinois
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, beat the cream cheese, mayonnaise, cheddar, chiles, peppers and 1/4 cup Parmesan until blended. Spoon into an ungreased 1-1/2-qt. baking dish., In a small bowl, combine the bread crumbs, oil and remaining Parmesan. Sprinkle over cheese mixture. Bake, uncovered, at 350° for 20-25 min. or until golden brown. Sprinkle with green onions, if desired. Serve with chips or crackers.
Nutrition Facts : Calories 245 calories, Fat 24g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 322mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
JALAPEñO POPPER DIP RECIPE BY TASTY
Here's what you need: jalapeño, cream cheese, sour cream, shredded cheddar cheese, shredded parmesan cheese, italian bread crumbs, butter, dried parsley, bread
Provided by Tasty
Categories Appetizers
Yield 5 servings
Number Of Ingredients 9
Steps:
- Preheat the broiler. If using fresh jalapeños, cut them in half and remove the seeds, then place cut side down on a baking sheet. Broil them for 1-2 minutes, until the skins blacken and bubble. Remove from the broiler. When cool enough to handle, peel off and discard the outer skin, then dice the peppers. Set aside.
- Turn the oven to 400˚F (200˚C).
- In a medium bowl, mix the cream cheese and sour cream. Add the cheddar cheese, ¾ of the Parmesan, and the diced jalapeños. Mix well.
- In a separate medium bowl, mix the bread crumbs, melted butter, the remaining Parmesan cheese, and the parsley.
- Spoon the jalapeño mixture into an 8x8-inch (20x20-cm) baking dish or a medium cast iron pan, spreading evenly. Sprinkle the bread crumb topping evenly on top.
- Bake for 20 minutes, or until hot and the bread crumbs are golden brown. Serve with bread or crackers.
- Enjoy!
Nutrition Facts : Calories 662 calories, Carbohydrate 21 grams, Fat 53 grams, Fiber 1 gram, Protein 24 grams, Sugar 5 grams
SUNNY'S EASY OOEY GOOEY JALAPENO POPPER DIP
Provided by Sunny Anderson
Time 30m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- For the dip: Bake or slow cook.
- To bake, preheat the oven to 400 degrees F. In a large bowl, mix the cream cheese, sour cream, shredded cheese, seasoning mix and jalapenos. Pour into an 8-inch square dish and bake until bubbly, about 20 minutes.
- To slow cook: Turn a 6-quart slow cooker to high and add the cream cheese, sour cream, shredded cheese, seasoning mix and jalapenos. Stir, cover and cook until everything melts, 2 to 3 hours. Stir again.
- For the topping: When ready to serve, top with the shredded cheese and fried jalapenos.
JALAPEñO POPPER PRETZEL RING RECIPE BY TASTY
Try saying "popper pretzel" five times fast! Yeah, we know it's a mouthful, just like this zesty ring. Use store-bought pizza dough to make pretzel bites stuffed with cheesy jalapeños, then serve with a creamy cilantro lime dip to tame the spice. This appetizer is a championship ring you're guaranteed to win on your next game day.
Provided by Betsy Carter
Categories Sides
Time 1h5m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper and another with foil, then grease with nonstick spray.
- Trim the tops and bottom tips from the jalapeños. Cut the jalapeños in half crosswise and remove the seeds and ribs, taking care not to break the jalapeños.
- In a medium bowl, beat the cream cheese, sour cream, and cheddar cheese with an electric hand mixer on medium speed until well combined. Transfer the cheese mixture to a piping bag or zip-top bag with a corner snipped off.
- Pipe the cheese mixture into each jalapeño half to fill completely.
- Divide the pizza dough into 32 1-ounce portions and roll into balls. Gently press each piece of dough into a small, flat circle. Place a stuffed jalapeño half in the center, then gather the dough around the jalapeño and roll into a ball, sealing completely. Place on the parchment-lined baking sheet.
- Bring a large pot of water to a boil. Add the baking soda to the boiling water.
- Working in batches, boil the dough balls, until the dough begins to swell, about 20-30 seconds. Remove from the water and place on the foil-lined baking sheet, arranging in 2 concentric circles with a space in the middle.
- Brush the dough balls with the beaten egg yolk and sprinkle with coarse salt.
- Bake the poppers for about 25 minutes, until the dough is cooked through and tops are deep golden brown. Remove from the oven and let cool slightly.
- Meanwhile, make the creamy cilantro lime dip: Add the crema, avocado, cilantro, mint, lime zest and juice, and salt to a blender and blend until completely smooth. Transfer to a serving bowl that will fit into the center of the popper ring.
- Place the dip in the center of the ring, then serve.
- Enjoy!
Nutrition Facts : Calories 626 calories, Carbohydrate 76 grams, Fat 27 grams, Fiber 6 grams, Protein 17 grams, Sugar 6 grams
CREAMY JALAPENO POPPER DIP
This recipe will remind you of a jalapeno popper without all the mess. If my husband had his way, he would have me make this for him every weekend. This versatile dip can be also be served with whole-wheat crackers or pita chips. -Deborah Peirce, Virginia Beach, Virginia
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2 cups.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a small skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon., In a large bowl, mix cream cheese, cheddar cheese, sour cream, milk, jalapenos, vinegar, cooked bacon and reserved drippings. Transfer to a greased 8-in. square baking dish. Sprinkle with bread crumbs; dot with butter., Bake until bubbly and topping is golden brown, 30-35 minutes. Serve with chips.
Nutrition Facts : Calories 422 calories, Fat 36g fat (24g saturated fat), Cholesterol 120mg cholesterol, Sodium 566mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 18g protein.
JALAPEñO POPPERS RECIPE BY TASTY
Here's what you need: jalapeñoes, bacon, cream cheese
Provided by Alvin Zhou
Categories Appetizers
Time 30m
Yield 8 poppers
Number Of Ingredients 3
Steps:
- Preheat oven to 400°F (200˚C).
- Slice the jalapeños in half, then remove the seeds by scraping out the insides.
- Spread the cream cheese evenly among the jalapeño shells.
- Wrap each jalapeño in bacon.
- Place the bacon-wrapped jalapeños on a baking sheet lined with parchment paper. Bake for 20 minutes, until bacon is browned and peppers are tender.
- Enjoy!
Nutrition Facts : Calories 106 calories, Carbohydrate 1 gram, Fat 10 grams, Fiber 0 grams, Protein 2 grams, Sugar 1 gram
CRUNCHY JALAPEñO TACO POPPERS RECIPE BY TASTY
Here's what you need: jalapeñoes, ground beef, taco seasoning, kosher salt, ground black pepper, fresh cilantro, extra virgin olive oil, medium white onion, garlic, shredded cheese blend, cream cheese, eggs, flour, cornflake cereal, cornflake cereal, canola oil, fresh cilantro, fresh lime juice, salsa
Provided by Betsy Carter
Categories Appetizers
Yield 24 poppers
Number Of Ingredients 19
Steps:
- Slice the jalapeños lengthwise down the center, taking care to cut through only one side and leaving the pepper as intact as possible. Remove the seeds.
- In a large bowl, combine the ground beef, taco seasoning, salt, pepper, and cilantro. Mix to combine.
- Heat the olive oil in a large pan over medium heat. Cook the onion for 1 minute, then add garlic and cook another minute.
- Add the beef mixture and cook until browned, approximately 5 minutes. Remove from the heat and let cool completely.
- In a clean, large bowl, combine the cooled beef mixture, shredded cheese, and cream cheese.
- Transfer the beef mixture to a piping bag or zip-top bag with a corner snipped off.
- Pipe the beef mixture into the jalapeños, then close the peppers.
- Heat a large pot filled with the oil until it reaches 325ºF (170ºC).
- Add the seasoned flour, eggs, and cornflakes to 3 separate shallow bowls. Dip the peppers in the egg, then the flour, followed by the egg again, and then the cornflakes. Dip once more in the egg and finish with a second dip in the cornflakes.
- Fry the peppers, in batches, for 2½ minutes until golden brown. Remove with a slotted spoon or tongs and drain on a wire cooling rack.
- Season the peppers well with salt and fresh lime juice.
- Serve warm with salsa for dipping.
- Enjoy!
Nutrition Facts : Calories 862 calories, Carbohydrate 28 grams, Fat 79 grams, Fiber 1 gram, Protein 10 grams, Sugar 3 grams
JALAPENO POPPER SPREAD
I've been told by fellow party-goers that this recipe tastes exactly like a jalapeno popper. I like that it can be made without much fuss. -Ariane McAlpine, Penticton, British Columbia
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat the first five ingredients until blended; spread into an ungreased 9-in. pie plate. Sprinkle with Parmesan cheese; top with bread crumbs. Bake at 400° until lightly browned, 25-30 minutes. Serve with peppers and chips.
Nutrition Facts : Calories 239 calories, Fat 23g fat (9g saturated fat), Cholesterol 43mg cholesterol, Sodium 304mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
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