Bakedjalapenos Recipes

BAKED CREAM CHEESE JALAPENO POPPERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.
• Blend cream cheese, Cheddar cheese, and taco seasoning together in a bowl; spread into jalapeno halves and arrange onto prepared baking sheet. Sprinkle bread crumbs over the cheese filling.
• Bake until the peppers are just tender, 20 to 30 minutes.

BAKED JALAPENO POPPERS

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside.
• In a bowl, cream together the cream cheese, Monterey Jack cheese, cumin, and cayenne.
• In a small bowl, beat together the eggs, milk, and 2 teaspoons of the Essence. In a shallow dish, combine the panko crumbs and remaining 4 teaspoons of Essence. In a third dish, combine the flour and remaining 2 teaspoons of Essence. Spread 1 tablespoon of the cheese mixture into the middle of each jalapeno half. One at a time, dredge in the flour, dip into the egg mixture, then dredge in the panko crumbs, pressing to coat. If necessary, repeat the process. Place the coated peppers, cut side up, on the prepared baking sheet and bake until the filling is runny and the crust is golden, about 30 minutes.
• Remove from the oven and serve immediately with cold beer.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

BAKED JALAPENOS

Steps:

• In a small bowl, beat cream cheese and cumin until smooth. Beat in Monterey Jack cheese and cilantro. Spoon into jalapeno halves. , Place egg and cornflake crumbs in separate shallow bowls. Dip filling side of jalapenos in egg, then coat with crumbs. , Place on a greased baking sheet with crumb side up. Bake at 350° for 25-30 minutes or until top is golden brown. Serve immediately.

BAKED JALAPENO POPPERS

Steps:

• Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Mix cream cheese, Cheddar cheese, mozzarella cheese, garlic, scallions, cayenne, and cumin together in a large bowl; season with salt and pepper. Mix breadcrumbs and melted butter together in a separate bowl. Stuff each jalapeño half with cheese mixture and place onto the prepared baking sheet; top with breadcrumb mixture. Bake in preheated oven until breadcrumbs are golden, about 30 minutes. Stir yogurt and lime juice together in small bowl until smooth; season with salt and pepper and serve with stuffed peppers.

CANDIED JALAPEñOS

Steps:

• Using food safe gloves and a sharp knife, slice Jalapeños into rounds. Set aside.
• To a medium-size pot or dutch oven, add sugar, apple cider vinegar, garlic powder, celery seed, turmeric, and red pepper. Stir and bring to a boil. Reduce to a simmer and cook for 5 minutes, until sugar is completely melted.
• Add sliced jalapeños and stir. Bring mixture back to a boil, then reduce to a simmer and cook for 5 minutes, stirring every so often.
• Using tongs or a slotted spoon, remove peppers from pot and place into pint jars. Bring remaining liquid up to a boil to reduce mixture, cooking for approximately 5 minutes.
• Carefully pour syrup into jars, over the peppers and let cool. Cover with lid and store in refrigerator. Can be stored for up to three months.

BAKED JALAPENOS

Steps:

• cut jalapenos in half and seed. Cook peppers in boiling water for about 5 minutes.
• Combine cream cheese, shredded cheese, bacon, and worcestereshire sauce. stir well. Place heaping teaspoons into each pepper.
• Place on baking sheet and bake at 400 degrees f. for 5 minutes. until cheese is melted.
• let sit to room temperature.

CHEESY BACON JALAPENO POPPERS

Steps:

• Put a pot of water, large enough for all of the peppers to boil, on. Preheat oven to 400 F
• 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 F for 5 minutes or until cheese melts.

BAKED JALAPENO POPPERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
• Fill each jalapeno pepper half with cream cheese, Cheddar cheese, and bread crumbs, respectively, and arrange peppers on the prepared baking sheet.
• Bake in the preheated oven until jalapenos are tender and cheese melts, about 20 minutes.

ROASTED JALAPENO POPPERS

Steps:

• Preheat the oven to 425 degrees F.
• Cut 1/3 of each pepper off lengthwise and scoop out the seeds. Place on a baking sheet. If peppers do not sit flat on the baking sheet, slice a thin piece off the bottom of the pepper so it will not roll around.
• Mash the feta, cream cheese, shredded cheese, cilantro, and onion together and stuff the peppers with the mixture. Roast for 15 to 18 minutes, or until the peppers are tender and the cheese is brown at the edges and bubbly.