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
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.
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!
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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ill the cavities in the peppers with the cheese mixture until
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Cut tops off jalapeno peppers and scoop out seeds and
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.
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 stems from peppers.
Remove seeds, using a
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.
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.
Cut off ends of peppers; clean out seeds and wash.
Set aside. Cut cheese into 10 small squares; stuff cheese into peppers.
Set aside.
Mix milk and eggs together; mix well.
In separate bowl, mix flour, meal, salt and pepper in bowl.
Dip each stuffed pepper in egg mixture and in flour mixture.
Deep fry in oil for 3 to 5 minutes, or until golden brown.
long flap in each jalapeno, starting from the shoulder and
n the side of each jalapeno pepper, and scoop out the
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.
Mix potted meat, pickle relish, mayonnaise and enough cracker crumbs to make a thick meat paste.
Cut the tips off peppers; remove seeds and membrane.
Fill peppers with mixture.
Serve as hors d'oeuvres.