Stuffed Jalapenos

I would like information about making stuffed jalapenos. What is a good way to do this with different kinds of cheeses? How do you do the breading?

By mzamminer from Chicago

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September 16, 20090 found this helpful

I don't have a specific recipe, but can give you some basics so you can experiment.

I slice the peppers in half lengthwise and remove veins and seeds (wearing plastic gloves or at least a baggie on my hand!). If they're really big, I cut them in quarters. I mix about equal amounts of cream cheese and shredded cheddar or colby, then pack this tightly into the pepper piece, without mounding it up too much. sort of like a little boat packed with cheese. I coat them lightly with flour, then dip in egg beaten with a little water or milk, then roll in plain dry breadcrumbs. I press the tightly into the crumbs to make sure it sticks, and make sure the cheese is really in there good.

I let them sit for several minutes in the freezer before frying. The breading usually stays on fine. It's the cheese melting out that causes a problem! If you fry them too quickly, the pepper is still crunchy and raw, so it may be good to lightly steam the peppers first if you don't like crunchy peppers. If you fry too slowly, the cheese leaks out! It is hard to get just right. I have baked these before with decent results, but don't remember the temp or time.

I usually make up a batch of copy-cat "Bronco Berry" sauce like they serve at Arby's with their Jalapeno Bites. You should be able to find a recipe for that online by searching for "copycat Bronco Berry Sauce recipe." Mmmm, now I'm hungry for these! Hope this helps!

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Anonymous Flag
September 16, 20090 found this helpful

I just submitted my Jalapeno Popper recipe a couple days ago and it's yummy ;-)

2 Quarts Vegetable Oil

2 Cups Flour

Salt

Pepper

2 Cups Beer (not dark)

12 medium to large fresh Jalapeno Peppers cut lengthwise (keep stem intact), seeds removed

4 Ounces Cream Cheese

8 Ounces Shredded Cheddar Cheese

1 to 2 Cups Sour Cream

Clean Dish Towel or Paper Towels

In deep fryer or medium/large pot, heat oil to 400 F. degrees. In small bowl, combine flour, beer, salt and pepper to taste. Stir to combine and set aside. In a small microwave safe bowl, combine cream cheese and cheddar cheese and place in microwave to melt. Stir accordingly during this process. Stuff each Jalapeno Pepper with as much of the cheese mixture as possible. Working in batches, dip Jalapenos into batter, coating completely and fry until golden brown. About four to five minutes.

Remove from oil and place on paper towels or dish towel to drain. Serve immediately with sour cream.

Note: The vegetable oil will keep for up to two more cooking usages if stored properly. Strain through cheesecloth if necessary.

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September 17, 20090 found this helpful

I found one on weight watchers website that you bake.

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September 17, 20090 found this helpful

These can be cooked in the oven or grill. Your desired amount of Jalepenos, cut in half, seeded, rinsed and dried (Note! In order for these not to be just plain hot, you need to get all the oil off of the inside of the pepper.)

Pkg cream cheese (or I use the container of the whipped cream cheese)

1 pkg. uncooked bacon

Cover a cookie sheet with Alum. Foil for easy clean up. Put some sort of baking rack (I use my cookie rack) on the cookie sheet. (this will allow bacon grease to drain)

With a small spoon, fill halved jalepeno peppers with cream cheese. Wrap one long piece of bacon around jalepeno, covering the whole pepper. (you could cut the bacon to make shorter strips, whatever you like!) Please cheese side up on rack. When all peppers are filled, place in oven and cook at 325 degrees F.until bacon is cooked, about 45 minutes. (don't cook higher than 350, or will burn!))

***On the grill, cook on LOW and make sure the grease can't drip into the fire!

EVERYONE loves these-they are not really hot like people who don't usually eat jalepenos think-getting all of the pepper oil in the inside of the pepper and cooking them takes some of the hot out!

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September 19, 20090 found this helpful

These are not breaded or cheese but they are a hit every where that I take them...Enjoy Stuffed Jalapenos

20 jalapenos ~firm and big and medium sizes only

1- Package Jimmy Dean Sausage (I like maple but use whichever one you like)

1- Small onion diced

1- 8oz cream cheese softened

Cut jalapenos in half and remove all the seeds, set aside

Cook onions until translucent, add the sausage cook until sausage is done and make sure onions and sausage are mixed together. Drain and set aside. And let cool completely. After its totally cooled mix in cream cheese in the sausage mixture together. Place spoonful of the mixture in the jalapenos, Place on a cookie sheet and put in a preheated oven (400º) for 8 to 10 mins. (Give or take a few mins.)

Happy Eating Yummy

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September 15, 2009 Flag
0 found this helpful

I saw a lady at the grocery store going through the jalapenos and buying a large bagful. I had to ask what she had in mind.

She removes the seeds and veins, by making a slit on the side, stuffs with cream cheese (non-fat is OK), wraps a piece of bacon or turkey bacon around it, secures with a toothpick and cooks for approximately 45 minutes on the BBQ grill. When the cheese starts oozing out and the jalapeno skins look cooked, they are done.

Turkey bacon takes longer to cook than regular bacon because of the fat content. I have not prepared these, but the recipe sounds interesting.


By Holly from Richardson, TX

Answers:

Stuffed Jalapenos

We call them jalapeno poppers. I cut the jalapeno in half, take out the seeds and membranes (make sure you wear plastic gloves), put cream cheese in the middle, wrap bacon around and around as far as it will go (stretch the slice of bacon as much as you can before putting it around), and secure with a toothpick. I've never used turkey bacon. Usually just buy the cheapest bacon I can find, usually Corn King (I'm in Kansas). Don't need to worry about the jalapeno being "done" - just cook until the bacon is done. (11/10/2006)

By Susan

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