Pineapple Jalapeno Poppers Recipes
PINEAPPLE JALAPENO POPPERS
Pineapple cream cheese makes this treat perfect. No one would ever guess the pineapple was in there! When I don't have pineapple cream cheese on hand, I just mix together cream cheese and crushed pineapple.
Provided by Cookingfor7
Categories Spicy
Time 1h
Yield 24 serving(s)
Number Of Ingredients 3
Steps:
- Fill jalapenos with cream cheese and wrap with 1/2 slice of bacon.
- Bake in oven at 400º on preheated shallow pan until bacon is crispy (about 15 minutes).
- Variation: Stir 1/2 cup grated sharp cheddar cheese into the cream cheese.
PINEAPPLE JALAPENO POPPER RECIPE
Pineapple Jalapeno Popper Recipe - Sweet and spicy, these jalapeno poppers are made with a pineapple cream cheese spread, wrapped with bacon and baked to perfection!
Provided by Robyn Stone | Add a Pinch
Categories Appetizer
Time 25m
Number Of Ingredients 4
Steps:
- Preheat oven to 400ºF.
- Fill cleaned jalapeno half with pineapple jalapeno cream cheese spread. Be careful not to overfill as it will ooze out of the jalapeno poppers as they bake.
- Wrap each stuffed jalapeno half tightly with a piece of bacon. Secure the bacon with a toothpick, if needed. Arrange on a rimmed baking sheet and bake until the bacon is cooked through and crispy, about 15 minutes.
- Remove from the oven and allow to cool about 5 minutes before serving.
- Serve with pepper jelly or brush with pepper jelly as cooling.
Nutrition Facts : Calories 100 kcal, Carbohydrate 2 g, Protein 4 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 16 mg, Sodium 243 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving
JALAPEñO POPPERS
Make and share this Jalapeño Poppers recipe from Food.com.
Provided by boss44l
Categories High In...
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Soften cream cheese, grate the gouda, partially drain the can of crushed pineapple and combine all with the bacon bits.
- While that rests, cut the stem ends off 1 to 2 dozen jalapeños, depending on their size. Remove the seeds and the membrane. Using a small spoon or knife stuff each jalapeño.
- Place the filled jalapenos in a rack and cook on the grill or in the oven at 350° for 30-45 minutes, again, depending on the size.
- Keep some of the cheese mixture to serve with them because some of the cheese will bubble out. I use a foil bread pan and cut X's in the bottom, place upside down and press the jalapeños into each hole. Can usually get 6-8 in each. Makes cleanup easy, just throw them away after. I also have a jalapeño rack I got at a store, but the foil is way easier and will accommodate various sized jalapeños. All love these with the hot peppers and the sweetness of the pineapple. The smoked gouda is a nice touch and differs greatly from cheddar. Can also dice jalapeño to add to the cheese mix. ENJOY.
Nutrition Facts : Calories 382, Fat 31.9, SaturatedFat 18.7, Cholesterol 112.5, Sodium 562.4, Carbohydrate 10.5, Fiber 1.4, Sugar 8.6, Protein 15
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