1. Heat grill to medium
2. Whisk together the cream cheese and goat cheese in a medium bowl until smooth. Fold in the cheddar and green onions; season with salt and pepper. Fill each jalapeno half with about 2 Tbsp of the mixture; sprinkle the top with ancho powder
3. Place chilis on the grill, filling side-up and cook unti slightly charred and tender, about 8 to 10 minutes. Spoon the Grilled Red Pepper-Tomato Sauce on to a platter and top with the jalapenos.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Fill the jalapeno peppers with cream cheese. Sprinkle the Cajun seasoning on top, then wrap each stuffed jalapeno with a slice of bacon. Secure with a toothpick. Arrange the wrapped jalapeno peppers in a single layer, face down on a broiler rack.
Broil in the preheated oven until the bacon becomes crisp, 8 to 15 minutes on each side.
Combine all the ingredients listed except the peppers.
Mix well. Chill for 1 hour or longer and serve with chips or stuff into the deseeded jalapeno pepper halves.
Makes 1 1/3 cups of the dip or 30 stuffed jalapeno peppers.
ne piece of bacon around stuffed jalapeno starting at the top and
nd pepper. Spoon filling into jalapeno halves.
Roll out crescent
For the stuffing I like to use Stove Top stuffing for pork.
Cook stuffing mix according to package directions.
Combine sausage with stuffing.
Cut stem and seeds from jalapenos, fill with cheese. Add egg to sausage and stuffing mixture. Mold mixture in egg shape around jalapenos.
Roll in bread crumbs until covered well.
Bake in a 400 degree farenheit preheated oven for 30 minutes or until brown.
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wear gloves if possible). Stuff jalapeno halves with cream cheese mixture
).
Cut tops off jalapeno peppers and scoop out seeds
) wrap each cheese filled jalapeno with a Half slice of
br>Drain; stir in tomatoes, jalapeno pepper, salt and pepper.
ice. Add parsley, eggs, oregano, jalapeno pepper, black pepper, and salt
Preheat oven to 400 degrees F (200 degrees C).
Stuff each jalapeno half with whipped cream cheese. Wrap a half slice of bacon around each stuffed jalapeno half.
Arrange wrapped jalapeno halves in a single layer on a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.
Preheat oven to 375 degrees F. In large bowl, mix together cream cheese, diced Chipotle Gouda and Chipotle Chicken.
On a clean flat work surface, stuff jalapeno peppers with cream cheese mixture. Distribute the shredded Chipotle Gouda evenly over the tops of stuffed jalapeno peppers. Wrap a strip of Bacon around each jalapeno pepper.
Spray baking sheet with nonstick cooking spray and place jalapenos on baking sheet. Bake for 15-20 minutes, until peppers are tender and bacon is crispy; serve warm.
cut a slit in each jalapeno pepper so that you can
Drain and remove stems from peppers. (Be sure to remove all seeds.) Combine all remaining ingredients and mix thoroughly. Pat mixture into patties 1/4-inch thick. Make patties large enough to wrap around stuffed pepper. Mixture should seal off entire surface of pepper. Deep-fry 4 to 5 minutes in hot oil or until browned. Makes 21.
cup cornmeal.
Dip stuffed peppers in batter; dredge in
oft and manageable. Slice each jalapeno lengthwise on one side, being
nd manageable.
Slice each jalapeno lengthwise on 1 side, being
Cook bacon, cool and crumble.
Cut mini pitas in half with scissors.
In bowl microwave margarine and onions until soft - about 2 minutes.
Add cream cheese and blend with mixer until creamy, fold in crumbled bacon, tomato and peppers and stuff into pitas.
NOTE instead of the jalapeno peppers you may use a small jar (just under 4 1/2 ounces)of garlic and jalapeno puree, which is my favorite way of preparing these. This also makes a terrific dip.
Cut stems from peppers.
Remove seeds with small knife (do not split peppers).
Stuff with pimento cheese.
Chill at least 2 hours.
Combine 1/4 cup flour, 2 tablespoons cornmeal, salt, pepper and buttermilk; set aside.
Combine remaining flour and cornmeal.
Dip stuffed peppers in milk mixture, then dredge in flour mixture.
Pour oil to a depth of 2 to 3 inches.
Heat to 375\u00b0.
Fry peppers, a few at a time, for 1 to 2 minutes on each side or until golden brown.
Drain on paper towels.
Makes about 12 peppers.