Bbqstuffedjalapenos Recipes

GRILLED STUFFED JALAPENOS

Steps:

• Preheat grill to medium-high heat.
• Cook bacon in a skilletover medium heat until crispy.
• Remove bacon, and drain on paper towels, and crumble bacon.
• Combine bacon, cheeses, and the next 4 ingredients through garlic in a bowl, stirring to combine.
• Divide cheese evenly, and fill pepper halves.
• Place peppers cheese side up on grill, cover and grill peppers 8 minutes, or until bottoms of peppers are charred, and cheese mixture is lightly browned.
• Place peppers on serving platter.
• Sprinkle with tomato, and cilantro.

GRILLED STUFFED JALAPENOS

Steps:

• In a small bowl, combine the first seven ingredients. Cut a lengthwise slit down each pepper, leaving the stem intact; remove membranes and seeds. Fill each pepper with 1 tablespoon cheese mixture., Prepare grill for indirect heat. Place peppers in a disposable foil pan. Grill, covered, over indirect medium heat for 8-10 minutes or until peppers are tender and cheese is melted. Serve warm.

GRILLED BACON JALAPENO WRAPS

Steps:

• Preheat an outdoor grill for high heat.
• Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.
• Place on the grill, and cook until bacon is crispy.

BBQ STUFFED JALAPENOS

Steps:

• mix cream cheese, cajun spice, and garlic powder together make sure they are well mixed.
• (you can add more cajun spice to give these guys a real kick).
• remove stems from jalapenos and cut lengthwise remove all the seeds and as much of the white veins as possible to allow room for filling.
• fill each jalapeno half with some cream cheese mixture.
• wrap a half slice of bacon around the half and secure with a toothpick.
• when coals are ready place jalapenos on the grill filling side up and cook for 10 minutes or until bacon is done (changed color and sizzling).
• these little guys can get real hot if you want them to or they can be as mild as i make them.
• just be sure to mix the cream cheese mix well or you will get a few hot and the rest mild.

10 JALAPEñO RECIPES: PICKLED JALAPEñOS & MORE!

Steps:

• Wash a wide-mouth pint mason jar and and its lid in hot soapy water. Then rinse and let air dry.
• Thinly slice the jalapeño peppers. Fill the jar with the slices.
• Peel the garlic cloves, leaving them whole. In a small saucepan, combine the garlic, vinegar, water, sugar, kosher salt, peppercorns and bay leaf. Bring to a boil, stirring occasionally to dissolve the sugar and salt (this will take only a few minutes).
• Once boiling, pour the brine into the jar (including the bay leaf). Tap the jar on the counter to release any air bubbles. Discard any remaining brine, or top off the jar with extra water if any peppers are exposed at the top.
• Screw on the lid tightly and allow to cool to room temperature (about 1 hour). Eat immediately, or refrigerate until serving. Keeps up to 1 month refrigerated.

EASY CHEESE-STUFFED JALAPENOS

Steps:

• Preheat oven to 400°. Cut jalapenos in half lengthwise; remove seeds and membranes. In a large saucepan, boil peppers in water for 5-10 minutes (the longer you boil the peppers, the milder they become). Drain and rinse in cold water; set aside., In a small bowl, beat the cream cheese, cheddar cheese and Worcestershire sauce until smooth. Spoon 2 teaspoonfuls into each jalapeno; sprinkle with bacon. Arrange on greased baking sheets. Bake until filling is warmed, 3-5 minutes.

STUFFED JALAPENOS III

Steps:

• 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.

BACON WRAPPED CHEESY STUFFED JALAPEñOS

Steps:

• Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper (best for clean-up) or a silicone baking mat. Place a baking rack on top of the baking sheet. Set aside.
• Cut the jalapeño peppers in half lengthwise; remove seeds and center membrane. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, cheddar cheese, garlic, and paprika together until combined. You could also do this by hand using a rubber spatula. Salt to taste - I add just a pinch. Spoon filling equally among all 24 jalapeño halves.
• Wrap each stuffed jalapeño with a half slice of bacon and stick a toothpick through the center to assure the bacon stays in place. Place each on the baking rack and bake for 25-28 minutes or until the bacon is crisp to your liking. I like to turn the oven to broil for the last minute or two to get things extra crispy. Serve immediately. Cover leftovers and keep in the refrigerator for up to 4 days.

LOADED STUFFED JALAPEñOS

Steps:

• Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper and set aside. Place the chorizo in a skillet over medium heat. Brown the chorizo until mostly cooked, and break into small pieces with a wooden spoon. Then move the chorizo to a paper towel lined bowl to drain.
• Cut the jalapeños lengthwise and use a spoon to scrape out the veins and seeds. Set them cut-side-up on the baking sheets. Then mix the cream cheese, smoked cheddar, and garlic powder in a medium bowl until well combined.
• Spread 1 tablespoon of cheese filling into each jalapeño half. Press crumbled chorizo into the top of the cheese filling. Bake for 9-10 minutes until the filling has melted and the peppers are soft.
• While the jalapeños are still warm, sprinkle the tops with crumbled queso fresco and green onions. Serve warm.

BBQ PULLED PORK STUFFED JALAPENOS

Steps:

• Heat oven to 375° degrees. *Wear gloves to handle jalapenos. Using a sharp knife, slice peppers lengthwise through the center to create two halves.
• Discard the seeds. Depending on how hot you prefer the dish to be, either leave the white rib inside the pepper intact for more spicy-heat, or remove and discard before stuffing.
• Mix the pulled pork with enough barbecue sauce to lightly coat the pork, or as you prefer it. Fill each half of the peppers with approximately 2 tablespoons of the pulled pork (this will depend on the size of the peppers) and place in a greased baking dish.
• A 9x11-inch dish is usually big enough, depending on the size of the peppers. Repeat until all the peppers are stuffed.
• Pour 2 tablespoons of water in the bottom of the dish, under the peppers. Top with cheese and bake for 25 to 30 minutes, until cheese is browned and bubbly. Serve with sour cream and extra barbecue sauce at the table for garnish.

DEEP-FRIED STUFFED JALAPENOS

Steps:

• Cut a short slit in the side of each jalapeno. Carefully scrape out as many seeds as possible, but avoid tearing or enlarging the slit. Stuff each of 8 jalapenos with about 1 teaspoon of refried beans. Stuff 8 more jalapenos with about 1 teaspoon peanut butter each. (The capacity of individual chiles will vary, but they should not be so full that the slits gape open.) Insert 1 strip of cheese into each of the 8 remaining chiles. On a plate, mix together the cornmeal, flour, and salt. In a small bowl, thoroughly whisk the eggs. One at a time, dip the jalapenos into the beaten egg and then roll them in the cornmeal mixture until well coated. Let the jalapenos stand on a rack for 30 minutes to firm the coating. In a deep fryer or in a wide, deep pan fitted with a deep-fry thermometer, heat about 4 inches of corn oil (the fryer or pan should be no more than half full) to 375 degrees. Working in batches and using a slotted spoon, lower the jalapenos into the hot oil. Fry, turning the chiles gently, until they are just crisp and golden, about 4 minutes. (Overcooking the chiles may cause the fillings to boil away.) With the slotted spoon, transfer the fried jalapenos to absorbent paper. Keep the chiles warm in a 250 degree oven until all have been fried. Serve them hot or warm, accompanied by sour cream for dipping.