Split peppers; clean out all seeds.
Fill the 2 halves with softened cream cheese and freeze.
When frozen, dip in batter and deep fry.
These are delicious!
Use any batter recipe or buy a prepackaged mix.
Preheat oven to 350 degrees F (175 degrees C).
Mix cream cheese, sour cream, canned jalapeno peppers with juice, green chiles, diced jalapeno pepper, cilantro, and ranch dressing mix together in a bowl until smooth. Add about half the Cheddar cheese and half the Parmesan cheese; stir. Spread the cheese mixture into a baking dish. Arrange jalapeno slices atop the cheese mixture; top with remaining Cheddar and Parmesan cheeses. Cover baking dish with aluminum foil.
Bake in preheated oven until top is warm and bubbling, about 25 minutes.
Put green and jalapeno peppers with 1/2 cup of vinegar in blender and blend.
Pour into 4-quart saucepan.
Rinse blender with remaining vinegar and add to pepper mixture.
Stir in sugar and red peppers.
Place on high heat and bring to hard boil that cannot be stirred down.
Remove from heat and let stand for 5 minutes.
Skim off foam.
Stir in Certo and coloring.
Mix and pour into hot clean jars and seal (lids or paraffin).
Makes about 7 cups.
Preheat oven to 400 degrees F.
Brown ground beef with Recipe Ready Jalapeno Peppers in large nonstick skillet over medium-high heat; drain fat.*
In 11x7-inch casserole dish combine beef mixture with salsa, half the chips and 2 cups cheese. Top with remaining chips and cheese.
Bake uncovered 20 minutes or until cheese is melted and top is golden brown.
Cut peppers in half and seed, wash and drain.
Pack in quart jar.
Add salt and alum.
Heat vinegar to boiling, pour over peppers and seal with hot lid.
In unbaked pastry shell, layer ham, bacon, Swiss cheese, Cheddar cheese, onion, tomato, jalapeno peppers and parsley. Combine eggs, mustard and sour cream.
Pour egg mixture into pastry shell.
Bake quiche at 450\u00b0 for 30 minutes or until filling is set. Cover edge of pastry with foil to prevent excessive browning.
Cut jalapeno peppers in half lengthwise; remove seeds. Place peppers in boiling water for 5 minutes. Drain well.
Combine cream cheese, cheddar cheese and Worcestershire sauce; stir well.
Place one heaping teaspoon cheese mixture on each pepper half. Sprinkle with bacon; Place on a baking sheet.
Bake at 400\u00b0F for 5 minutes or until cheese is melted.
issolve.
Add cranberries and Jalapeno peppers and return to boil.
Boil Jalapeno Peppers until soft for 5 minutes or so.
Remove from water, Using a sharp knive, slice the pepper lengthwise,leaving the pepper intact as a cavity, remove seeds and clean for the cream cheese filling. Rub olive oil on peppers.
Combine cream cheese, bread crumbs, jack cheese, salsa.
Fill each pepper with cream cheese mixture.
Place peppers on grill or bake (in preheated oven at 400) until cream cheese mixture is hot and peppers are cooked tender about 10 minutes.
Rinse the jalapeno peppers in cool water.
Trim
Rinse berries in cold water; drain.
In a saucepan, stir together water and sugar until the sugar has dissolved and come to a boil. Stir in the cranberries, jalapeno peppers and lemon juice; return the mixture to a boil. Reduce heat and simmer gently for 10 minutes; stirring occasionally.
Stir lemon juice and sherry into the mixture until blended. Remove the pan from heat and allow the mixture to cool completely at room temperature. Refrigerate the cooled mixture in a glass container with lid until you are ready to serve.
Mix tuna as usual.
Cut jalapeno peppers in half. Take out seeds.
Stuff peppers with tuna.
Lay baby shrimp on top.
Chill for 1 to 2 hours.
Wash, slit side and remove seeds from jalapeno peppers while holding pepper under running water, leaving stem intact.
Let dry completely.
Stuff each pepper with a teaspoon or more of pimento cheese and close so no cheese can be seen.
Cut jalapeno peppers in half lengthwise.
Remove seeds.
Stuff with cream cheese.
Wrap one half slice bacon around each cheese filled pepper.
Secure with a toothpick.
Place on a hot grill until the bacon is crisp.
Wonderful!
*Note this is an adopted recipe so I'm not going
tir in the undrained tomatoes, jalapeno peppers and oregano.
Simmer covered
nd red onions.
HOME CANNED DIRECTIONS: Place 1 cup of
ntil smooth.
Beat in peppers, cheese, onion and enough of
In a large bowl, combine cream cheese, chicken, monterey jack, coriander, jalapeno peppers, and cumin.
Spread mixture evenly over tortillas.
Roll up each tortilla tightly around chicken mixture.
Wrap tightly in plastic wrap and refrigerate for at least 2 hours.
Just before serving, cut each tortilla roll into 1/2 inch slices.
Arrange on greased baking sheet, brush with oil, bake in 350 degree oven for 12 to 15 minutes or until lightly browned.
Serve hot with salsa and sour cream.
In a large skillet cook ground beef, onion, and garlic till meat is brown and onion is tender.
Drain off fat.
Meanwhile, in a 3 1/2 or 4 quart crockery cooker combine tomato juice, catsup, water, brown sugar, jalapeno peppers, mustard, chili powder and Worcestershire sauce.
Stir in meat mixture.
Cover; cook on low heat setting for 10-12 hours or high heat setting for 3-5 hours.
Toast buns; spoon meat mixture over buns and sprinkle with cheese.