Jalapeno Poppers With Only 4 Ingredients Recipes

JALAPEñO POPPERS WITH BACON

Steps:

• Preheat the oven to 400 degrees. Wearing gloves, slice each of the jalapeños in half lengthwise and use a spoon to remove the seeds and veins.
• In a medium-sized bowl, combine the cream cheese, garlic powder, salt, pepper, cheddar, bacon, and green onions.
• Spoon the mixture evenly in the jalapeños and place it on a baking sheet. Bake for 20 minutes or until the jalapeños are tender.

JALAPEñO POPPERS

Steps:

• Cut a lengthwise slit from stem to bottom of each chile. Make a crosswise incision at stem end, forming a T.
• Pry open enough to hold back long cuts (to expose ribs and seeds), then devein and seed using tip of a paring knife and kitchen shears.
• Stir together cheeses, hot sauce, 1/4 teaspoon pepper, and 3/4 teaspoon salt.
• Fill chiles with cheese mixture, pressing seams closed after filling, so that cheese is compacted and chile retains its shape.
• Lightly beat eggs in a small shallow bowl. Stir together bread crumbs, oregano, and 1/4 teaspoon each of salt and pepper in another shallow bowl.
• Dip chiles in egg, letting excess drip off, then coat with bread crumbs, transferring to a work surface. Repeat coating with egg and crumbs to form a second layer.
• Heat 2 inches oil to 325°F in a medium saucepan. Fry chiles in 3 batches, stirring occasionally, until golden brown all over, 5 to 6 minutes per batch. Transfer to several layers of paper towels to drain. Return oil to 325°F between batches.

MUMMY JALAPENO POPPERS

Steps:

• Preheat oven to 400F/204C.
• Cut the jalapenos in half lengthwise and take out the seeds and ribs of the pepper.
• In a small bowl, mix the cream cheese, cheddar jack cheese, bacon, paprik and garlic powder.
• Next take about 1-2 Tbsp of the cream cheese mixture and fill each jalapeno.
• Roll out your crescent dough, pinching the perforation seams together as you go so it's a large sheet of dough. Cut the dough into 20 strips.
• Take the dough strips and wrap them around the jalapenos. The dough will get thicker when baking, so make sure you leave space for the eyes when wrapping.
• Once all poppers are wrapped in dough, place on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until the poppers start to turn a golden brown.
• Take poppers out of oven and insert two eye candies while the poppers are still hot.

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.

UNBREADED JALAPENO POPPERS WITH DOUBLE CHEESE!

Steps:

• Preheat oven to 450.
• Cut stems off of peppers and cut them in half lengthwise.
• Remove the seeds and veins from the peppers (you may want to wear gloves to keep the oils off of your hands).
• When finished, make sure you rinse the peppers so the oils are removed from the outside of the pepper.
• Fill each pepper half with cream cheese. If using large peppers, you may have to use more cream cheese than listed above.
• Cut the slices of bacon to fit on top of each pepper.
• Place on a baking sheet and sprinkle the cheddar cheese on top. If you keep them next to each other in a bunch on the cookie sheet, it is easier to sprinkle the cheese on top and keep it there instead of having it fall off and burn on the cookie sheet. Just make sure you separate the cheese carefully when they are done baking and still warm.
• Bake until bacon is fully cooked, about 10-15 minutes.
• Remove and serve when cooled. (They can be made the night before and stored in an air tight container in the fridge).

JALAPENO POPPERS

Steps:

• Roast chilis under a broiler or on a grill until outside begins to turn black and bubbly. Place chilis in a Zip-Loc bag or a container covered with plastic wrap and let cool.
• Grate cheese and chop cilantro, mix together and hold for later.
• In three separate bowls, place flour, beaten eggs and bread crumbs. (This is referred to as standard breading procedure: first flour, then egg, and then into the bread crumbs.)
• Peel skin from chiles by wiping with a dry towel or by lightly running a paring knife over the surface of the chile.
• Carefully cut a slit lengthwise in each chile and then carefully cut out the seeds.
• Take the chiles one by one and stuff them full with the cheese and cilantro mixture. Place them each into the flour, then egg, and finally, into the bread crumbs. Now you have jalapeno poppers which you can hold in the refrigerator or freezer until you are ready to serve them.
• To Serve:
• Heat a large pot with vegetable oil over low-to-medium heat for frying. (The optimal temperature is 325 degrees.) Fry the jalapeno poppers for 3-5 minutes until crispy on the outside and soft in the center. Serve hot with the aioli for dipping.
• To make the aioli, simply mix all ingredients and let stand until you are ready to use.

CLAM CHOWDER JALAPENO POPPERS

Steps:

• Preheat the oven to 375 degrees F. Place a wire rack inside a sheet pan.
• Bring a medium saucepan of water to a boil. Carefully add the clams to the boiling water and cook for 10 seconds. Remove from the boiling water and set aside until cool to the touch. Open, remove the clams from the shells and finely chop. Set aside in a medium bowl.
• Add to the same bowl the cream cheese, Cheddar, chili powder, scallions, lemon zest and salt and black pepper to taste, and mix to combine. Spread the cream cheese mixture evenly in the boats of the halved jalapenos. Wrap each jalapeno in a piece of bacon and skewer with toothpicks to keep the bacon secured.
• Place the wrapped jalapenos on the wire rack. Bake until the bacon is browned and crisp and the cheese has melted, 15 to 20 minutes. Allow to cool for 5 minutes before plating and serving. Garnish the platter with lemons.