Best Clam Chowder Jalapeno Poppers Recipes

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MUMMY JALAPENO POPPERS



Mummy Jalapeno Poppers image

This game day favorite takes on a spooky but cute disguise for Halloween. Instead of getting the breaded-and-fried treatment, the poppers are wrapped in strips of crescent rolls to resemble mummy bandages then baked until golden brown and bubbly. Removing the seeds from the jalapeños tames a lot of the heat, but if you're craving a spicy kick, you could use pepper jack cheese instead of Cheddar Jack or add chili powder or hot sauce to the filling. These poppers can be assembled ahead of time and kept in the refrigerator. When ready to serve, just brush with beaten egg and pop them in the oven.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Yield 20 poppers

Number Of Ingredients 10

4 slices bacon, chopped into 1/2-inch pieces
6 ounces plus 1 heaping tablespoon cream cheese, at room temperature
1 1/2 cups finely shredded Cheddar Jack cheese
2 scallions, thinly sliced
1 clove garlic, finely grated
Kosher salt
10 medium to large jalapeños (each 3 to 4 inches long), halved lengthwise with the stem intact, seeded with a small spoon
One 8-ounce tube refrigerated crescent rolls
1 large egg, beaten
4 to 5 black olives (such as canned or Kalamata), for decorating

Steps:

  • Preheat the oven to 400 degrees F. Line a large baking sheet with parchment.
  • Place the bacon in a medium skillet and set over medium heat. Cook, stirring occasionally, until browned and crisp, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate. Mix the cooked bacon with the 6 ounces cream cheese, the Cheddar Jack, scallions, garlic and 1/4 teaspoon salt in a medium bowl until well combined.
  • Fill each jalapeño half with the cream cheese mixture, leveling the surface with the back of a spoon or a small offset spatula so it's flush with the edges of the jalapeño.
  • Unroll the crescent rolls onto a cutting board. Separate into 4 rectangles at the perforations. Pinch together the diagonal perforations on each rectangle to seal the holes. Cut each rectangle lengthwise into 10 strips. Wrap each jalapeño half with 2 of the strips to resemble mummy bandages.
  • Arrange the wrapped jalapeños on the prepared baking sheet. Brush the tops of the strips with the beaten egg. Bake until golden brown and the filling is hot, 13 to 18 minutes.
  • Meanwhile, transfer the remaining heaping tablespoon cream cheese to a small resealable plastic bag and snip one of the corners. Slice off thin cheeks from all around the outside of each olive and lay the pieces flat. Punch out 40 tiny rounds using a small round piping tip (about 3/16 inch) - these will be the pupils of the eyes.
  • Let the mummy poppers cool slightly for a few minutes. Pipe 2 small mounds of cream cheese on the head (wider end) of each mummy and press an olive "pupil" onto each mound. Serve right away.

ROASTED JALAPENO POPPERS



Roasted Jalapeno Poppers image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

12 large jalapeno peppers
2 ounces feta cheese
4 ounces cream cheese, at room temperature
4 ounces shredded smoked pepper Jack cheese, or other hot pepper cheese, or extra-sharp Cheddar
A small handful fresh cilantro, finely chopped
2 tablespoons grated onion

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.

JALAPENO POPPER AND POTATO CHOWDER



Jalapeno Popper and Potato Chowder image

A spicy twist to classic potato chowder.

Provided by Deb K

Categories     Chowder

Time 1h

Yield 6

Number Of Ingredients 19

12 slices bacon, diced
¼ cup butter
1 large yellow onion, diced
4 large jalapeno peppers - halved, seeded, and thinly sliced
8 medium potatoes, diced
1 (14.5 ounce) can chicken broth
1 cup skim milk, or more as needed
1 tablespoon salt, or to taste
1 teaspoon chopped fresh rosemary
1 teaspoon garlic powder
1 teaspoon ground paprika
½ teaspoon dried oregano
1 teaspoon ground black pepper
½ teaspoon crushed red pepper flakes
1 (8 ounce) package cream cheese, softened
½ cup heavy cream
1 cup shredded sharp white Cheddar cheese
4 stalks green onion, chopped
3 tablespoons chopped fresh parsley

Steps:

  • Place diced bacon in a skillet and over medium-high heat and cook until evenly browned, about 10 minutes. Drain bacon on paper towels.
  • Meanwhile, melt butter over medium heat in a large stockpot. Add yellow onion and jalapeno peppers; cook and stir until slightly browned, 5 to 7 minutes. Add potatoes, chicken broth, 1 cup milk, salt, rosemary, garlic powder, paprika, oregano, black pepper, and red pepper flakes; bring to a boil. Boil until potatoes are tender, 15 to 20 minutes.
  • Reduce heat to medium-low and stir in cream cheese, heavy cream, and bacon; stir until cream cheese has melted.
  • Add Cheddar, a little at a time, stirring to incorporate after each addition. If the chowder is too thick, you can add more milk to reach the desired consistency.
  • Stir in most of the green onion and parsley until slightly wilted. Ladle into bowls and garnish with remaining green onion and parsley.

Nutrition Facts : Calories 700.1 calories, Carbohydrate 58.8 g, Cholesterol 130.8 mg, Fat 42.6 g, Fiber 7.7 g, Protein 23.1 g, SaturatedFat 24.3 g, Sodium 2204.1 mg, Sugar 6.4 g

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