Best Deviled Ham Stuffed Jalapeños Recipes

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.

DEVILED HAM FRITTATA WITH JALAPENO AND SCALLION RELISH

Steps:

• Heat 1/3 cup of the vegetable oil in a 10-inch nonstick ovenproof saute pan over medium-high heat until it shimmers. Carefully add the jalapeno and scallions. Turn off the heat and stir to combine. Cook in the hot oil for 1 minute, stirring constantly. Stir in the sesame oil and season lightly with salt. Remove to a bowl and set aside until ready to serve. Wipe the pan clean.
• Heat the broiler with a rack set in the middle of the oven.
• Pulse the ham, onions and mustard in the bowl of a food processor until a chunky paste forms.
• Whisk the eggs and heavy cream in a mixing bowl.
• Heat the remaining vegetable oil in the same saute pan over medium-high heat. Add the pureed ham mixture and saute until the onions have softened and the mixture is lightly browned in parts, about 5 minutes, stirring occasionally. Reduce the heat to medium and wait 2 minutes in order for the pan to come down to temperature; continue stirring. Pour the beaten eggs over the ham, mix together and cook until the eggs start to set, about 2 minutes. Sprinkle with the cheese and continue to cook until the frittata is almost set but the top is still runny, 5 to 7 minutes.
• Place the frittata under the broiler and broil until the top is golden brown, 3 to 5 minutes. Let stand for 5 minutes. Using a rubber spatula, loosen the frittata from the pan and invert onto a plate. Cut into wedges and serve topped with the jalapeno and scallion relish. Serve alongside a lightly dressed green salad if desired.

HAM AND CHEESE JALAPENO POPPERS

Steps:

• Combine the cream cheese, ham, Swiss, mozzarella, pickles, mustard, cayenne and paprika in a medium bowl.
• Stuff the jalapeno halves with the filling and place on a baking sheet lined with parchment.
• Set up 3 bowls. In the first, mix together the flour with a pinch of salt and a few cracks of pepper. In the second, beat the eggs with the milk, a pinch of salt and a few cracks of pepper. In the third, place the cracker crumbs.
• Coat the stuffed peppers first in the flour mixture, then in the egg mixture and then in the cracker crumbs.
• Heat 2 inches of oil in a heavy-bottomed pot until a deep-frying thermometer registers 365 degrees F.
• Fry the stuffed jalapenos in batches until golden brown on all sides, about 2 minutes per batch. Alternatively, you can bake the poppers in the oven at 350 degrees F for 30 minutes.

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.