Best Pineapple Jalapeno Poppers Recipes

PINEAPPLE JALAPENO POPPER RECIPE

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.

BEST EVER JALAPENO POPPERS

Steps:

• In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
• Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
• Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
• In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.

PINEAPPLE JALAPENO POPPERS

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.

JALAPEñO POPPERS

Steps:

• Heat the oven to 400 degrees. Line a large baking sheet with aluminum foil, then top with a wire rack.
• Halve jalapeños lengthwise. (Do your best to halve them through their stems for added visual appeal.) Using the tip of a small spoon, scoop out and discard the seeds. Set the halved jalapeños aside.
• In a medium bowl, stir together the cream cheese, cilantro, scallions, garlic and lime zest, if using; season generously with salt and pepper.
• Season the inside of each halved jalapeño with salt and pepper, then fill each with about 2 teaspoons of the cream cheese mixture. (Fill until there's a slight dome on top.) Wrap each stuffed jalapeño with 1 piece of bacon, setting one tip of bacon on top of the cream cheese filling, then wrapping the bacon under and over the popper at an angle, so the bacon covers the filling on top in two layers. (The bacon will shrink as it cooks, so you want to make sure the top of the popper is well covered.) Arrange poppers evenly on the wire rack, nestling each popper between two parallel wires to keep it upright so the cream cheese doesn't spill during baking.
• Transfer to the oven, and bake until bacon is cooked through, about 25 minutes. Broil on the rack closest to the broiler until crisp, about 2 minutes. Let cool for 5 minutes, then serve warm.