JALAPEñO POPPERS WITH BACON
These jalapeño poppers are filled with a cream cheese mixture, topped with crumbled bacon pieces, and then baked to perfection. You won't be able to stop at one!
Provided by Alyssa Rivers
Categories Appetizer
Time 30m
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees. Wearing gloves, slice each of the jalapeños in half lengthwise and use a spoon to remove the seeds and veins.
- In a medium-sized bowl, combine the cream cheese, garlic powder, salt, pepper, cheddar, bacon, and green onions.
- Spoon the mixture evenly in the jalapeños and place it on a baking sheet. Bake for 20 minutes or until the jalapeños are tender.
Nutrition Facts : Calories 123 kcal, Carbohydrate 1 g, Protein 4 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 29 mg, Sodium 223 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
LOBSTER JALAPENO POPPERS
Best jalapeno poppers EVER! So delicious you'll just need to start off with a double batch!
Provided by Angela
Categories Appetizer Appetizers Seafood
Time 15m
Number Of Ingredients 11
Steps:
- Preheat your oven to 425 degrees F (218 degrees C) and coat your baking dish with non-stick cooking spray (or vegetable oil).
- Combine sour cream, cream cheese, lemon juice, bacon, chives, and salt & pepper in a small to medium bowl. Add lobster meat and gently stir in to the filling mixture.
- Arrange sliced jalapeno halves in your baking dish. Divide filling mixture evenly between jalapeno halves, spooning the mixture into each pepper.
- Bake at 425 degrees F (218 degrees C) for 10-15 minutes, or until the top of the filling is golden on the edges and the jalapenos have reached your desired level of tenderness. Garnish with chopped parsley and/or lemon zest (if desired). Serve immediately.
Nutrition Facts : Calories 107 kcal, Carbohydrate 1 g, Protein 4 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 41 mg, Sodium 173 mg, 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
JALAPENO POPPERS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h45m
Yield 40 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 275 degrees F. Set a wire rack over a baking sheet.
- If you have them, slip on some latex gloves for the pepper prep. Cut the jalapenos in half lengthwise. With a spoon, remove the seeds and white membranes (the source of the heat; leave a little if you like things HOT). Smear cream cheese into each jalapeno half and then wrap with a bacon piece (1/2 slice). Secure by sticking a toothpick through the middle. Place on the rack in the baking sheet.
- Bake until the bacon is sizzling and done, 1 hour 15 minutes. Serve immediately, or they're also great at room temperature.
LOBSTER JALAPENO POPPERS
Lobster stuffed jalapenos wrapped in bacon and grilled
Provided by foodinmy
Categories Appetizer
Time 45m
Number Of Ingredients 6
Steps:
- Bring a pot of salted water to a boil and drop your lobster in. Simmer for 10 minutes. Remove from water. Break the claws and tail and gather as much meat as you can.
- Roughly chop it and put it into a large bowl. Season with salt and pepper and add in the butter, Tabasco, and chives.
- Meanwhile, chop the jalapenos in half. Start at the stem to slice the stem in half and leave it intact. Gently scoop out the seeds and insides of the jalapeno, leaving a nice big bowl for your lobster meat.
- Load the meat into the jalapenos. Wrap each one with a slice of bacon. The bacon should wrap around 3 times pretty tightly. Slice off any excess bacon.
- Bake the jalapenos at 450 for about 15 minutes until the bacon is cooked.
JALAPEñO POPPERS
There are many delicious versions of jalapeño poppers: Some are breaded and deep-fried, others use two kinds of cheese, and another, called armadillo eggs, calls for enrobing the cheese-stuffed peppers with ground meat and bacon. These easy-baked poppers are filled with tangy cream cheese - brightened with scallions, cilantro, garlic and lime zest - then wrapped with bacon for looks, salt and crunch. For a vegetarian variation, sprinkle the stuffed jalapeños with finely crumbled tortilla chips before baking to complement the crisp-tender chiles and the molten-cheese filling.
Provided by Alexa Weibel
Categories snack, finger foods, appetizer
Time 1h
Yield 24 poppers
Number Of Ingredients 8
Steps:
- Heat the oven to 400 degrees. Line a large baking sheet with aluminum foil, then top with a wire rack.
- Halve jalapeños lengthwise. (Do your best to halve them through their stems for added visual appeal.) Using the tip of a small spoon, scoop out and discard the seeds. Set the halved jalapeños aside.
- In a medium bowl, stir together the cream cheese, cilantro, scallions, garlic and lime zest, if using; season generously with salt and pepper.
- Season the inside of each halved jalapeño with salt and pepper, then fill each with about 2 teaspoons of the cream cheese mixture. (Fill until there's a slight dome on top.) Wrap each stuffed jalapeño with 1 piece of bacon, setting one tip of bacon on top of the cream cheese filling, then wrapping the bacon under and over the popper at an angle, so the bacon covers the filling on top in two layers. (The bacon will shrink as it cooks, so you want to make sure the top of the popper is well covered.) Arrange poppers evenly on the wire rack, nestling each popper between two parallel wires to keep it upright so the cream cheese doesn't spill during baking.
- Transfer to the oven, and bake until bacon is cooked through, about 25 minutes. Broil on the rack closest to the broiler until crisp, about 2 minutes. Let cool for 5 minutes, then serve warm.
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.
JALAPENO POPPERS I
Sharp Cheddar cheese is the rich, delicious filling for these spicy favorites! They are baked rather than deep fried. You'll want to pop them down one after another!
Provided by PAULA P
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 1h
Yield 15
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
- In a medium bowl, mix together cream cheese, sharp Cheddar cheese and mayonnaise. Stuff jalapeno halves with the mixture.
- Whisk together eggs and milk in a small bowl. Place crushed corn flake cereal in a separate small bowl.
- Dip each stuffed jalapeno half into the egg and milk mixture, then roll in corn flake cereal to coat.
- Arrange in a single layer on the prepared baking sheet. Bake in the preheated oven 30 minutes, or until filling is bubbly and lightly browned.
Nutrition Facts : Calories 186.6 calories, Carbohydrate 9.8 g, Cholesterol 58.3 mg, Fat 13.8 g, Fiber 0.4 g, Protein 6.5 g, SaturatedFat 7.1 g, Sodium 235.4 mg, Sugar 1.5 g
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