Best Britt Os Stuffed Jalapeno Recipes

JALAPEñOS RELLENOS (STUFFED JALAPENOS)

Steps:

• Trim and discard stem ends of 8 jalapeño chiles (always wear rubber gloves when handling hot chiles). Scrape seeds and veins out of each chile with a thin-bladed knife.
• Mash together queso fresco (fresh Mexican cheese), cilantro and mint leaves, and yellow onion. Stuff chiles with mixture, dividing it equally between them.
• Sauté chiles in a lightly oiled nonstick skillet over medium-low heat, turning occasionally, until soft and all sides are browned, about 15 minutes.

ITALIAN STUFFED JALAPENOS

Steps:

• Preheat oven to 350 degrees F and set a rack in the middle of the oven.
• Place jalapenos on a sheet tray and roast for 10 minutes. Remove from the oven and let cool. Turn broiler on medium.
• Heat the oil in a medium saute pan. Add the sausage and cook for 5 to 7 minutes. Add the onions, peppers, and garlic and cook to soften for about 5 minutes. Remove and place in a large bowl. Cool to room temperature, then add mascarpone, and Parmesan. Mix ingredients thoroughly and season with salt and pepper.
• Place approximately 1 tablespoon of mixture into each jalapeno half, and top with 1/2 teaspoon of mozzarella cheese.
• Place the sheet tray of stuffed peppers in oven and broil until mozzarella cheese melts.

MEXICAN STUFFED JALAPENOS

Steps:

• Cut the top off the jalapeno and deseed the pepper. Mix the ingrediants (all except little smokies) Place some of the mixture in the bottom of the jalapeno and then take 1/2 of the little smokey and put in the jalapeno then finish with rest of mixture. Place bacon on top of jalapeno holding with a toothpick. Cook until bacon no longer looks raw. You can cook these in the oven or on the grill. I use a jalapeno stand.

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.

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.

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.

SAUSAGE-STUFFED JALAPENOS

Steps:

• In a large skillet, cook the sausage over medium heat until no longer pink; drain. In a small bowl, combine the cream cheese and Parmesan cheese; fold in sausage., Spoon about 1 tablespoonful into each jalapeno half. Place in 2 ungreased 13x9-in. baking dishes. Bake, uncovered, at 425° until filling is lightly browned and bubbly, 15-20 minutes. Serve with ranch dressing if desired.

STUFFED JALAPENOS

Steps:

• Preheat oven to 450 degrees. In a small bowl, mix together cream cheese and cheddar. Season with salt and pepper. With a small spoon, fill each jalapeno half with about 1 tablespoon cheese mixture. Place peppers on a parchment-lined baking sheet and bake until cheese is browned and bubbling, about 10 minutes, rotating sheet halfway through.

STUFFED JALAPEñOS

Steps:

• Preheat oven to 375. In a small bowl, combine the grated Cheddar cheese with the cream cheese and sour cream, and use a fork to mash and combine. Add the cilantro, salt and pepper, and mix again to combine. Spoon the mixture into a quart-size plastic freezer bag, and set aside.
• Wearing disposable latex gloves (or at any rate being very careful not to get the interiors of the jalapeños on your skin or in your eyes or nose), use a knife to split the peppers down the center, and dispose of the seeds and ribs. Rub lightly with oil, and place on a roasting pan.
• Cut a half-inch triangle from one corner of the bag with the cheese in it, and pipe the mixture into each of the jalapeños. Gently press the cheese mixture into the peppers. Roast until the peppers have softened and the cheese has just started to bubble, approximately 15 minutes. Finish over the grill, if you like.