BACON WRAPPED SHRIMP STUFFED JALAPENO POPPERS
Steps:
- If using shrimp, sauté in a skillet in 1 tablespoon butter or olive oil until pink on both sides. Set aside until ready to use.
- Mash cream cheese in a small bowl with a fork until creamy.
- Stir garlic and onion into the cream cheese.
- Mix the cheddar cheese with the cream cheese mixture.
- Use a spoon to fill each jalapeño half with about 1 tablespoon cheese mixture. Don't overfill.
- Top each jalapeno half with a shrimp.
- Wrap each jalapeño half with bacon and secure with wooden toothpick.
- Brush each half with barbecue sauce.
- Place the jalapenos on a hot grill with indirect heat to prevent burning.
- Leave on the grill for 20-25 minutes or until bacon crisps and cheese is melted.
- Preheat oven to 400 degrees.
- Place poppers on a parchment-lined pan.
- Bake the jalapeno poppers for 20 minutes.
- If desired, place under broiler for 2-3 minutes to lightly brown tops.
- Let sit about 10 minutes before serving.
Nutrition Facts : Calories 186 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 47 milligrams cholesterol, Fat 16 grams fat, Fiber 0 grams fiber, Protein 8 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 252 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
CRAB-STUFFED JALAPENOS
"This is always a hit when my husband and I bring them to parties. They're especially great for sporting events and always seem to compliment the other food being served," says Susan Dugat of Rockport, Texas.
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Cut stems off jalapenos; remove seeds and membranes; set aside. In a small bowl, beat the cream cheese, Worcestershire sauce and garlic powder until blended. Stir in crab and cheese. , Transfer to a resealable plastic bag; cut a small hole in a corner of the bag. Pipe filling into jalapenos. Wrap each with a piece of bacon; secure with toothpicks. , Place on an ungreased baking sheet. Bake at 350° for 40-50 minutes or until peppers are crisp-tender.
Nutrition Facts : Calories 41 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 188mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
SHRIMP-STUFFED JALAPENO POPPERS
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Cut off the tops of the jalapenos and scoop out the seeds. Pat the shrimp dry and generously season with salt. Insert 1 shrimp into each jalapeno, leaving the tail sticking out.
- Whisk 3/4 cup flour, the cornstarch, Old Bay and beer in a medium bowl until smooth; set aside. Heat 2 inches of vegetable oil in a large pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Whisk the remaining 3/4 cup flour and 1/2 teaspoon salt in a shallow bowl.
- Working in batches, dredge the jalapenos in the flour, shaking off any excess, then dip in the beer batter, coating the shrimp and jalapeno completely. Fry, stirring occasionally, until the shrimp are cooked through and the jalapenos are golden and crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels; season with salt. Serve with malt vinegar.
STUFFED JALAPENOS III
These are fabulous and easy. I am asked to make them over and over again. The combo of cream cheese and bacon is wonderful!
Provided by TIFFANY WEAVER
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 1h5m
Yield 12
Number Of Ingredients 3
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.
Nutrition Facts : Calories 185.8 calories, Carbohydrate 1.9 g, Cholesterol 36.8 mg, Fat 18 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 7.3 g, Sodium 313.4 mg, Sugar 1.3 g
SEAFOOD STUFFED JALAPENOS
Make and share this Seafood Stuffed Jalapenos recipe from Food.com.
Provided by Divinemom5
Categories Crab
Time 3h7m
Yield 5 dozen
Number Of Ingredients 13
Steps:
- Cut peppers in half and seed (use plastic gloves). Blanch peppers by covering with water in large saucepan.
- Cover and bring to boil,boil 5 minutes.
- Drain and rinse with cold water.
- Drain on paper towels.
- Combine cream cheese, shrimp, crab, onions, Worcestershire sauce, lemon juice and garlic powder in bowl. Beat until blended.
- Transfer to quart size resealable bag.
- Cut off 1 corner of bag and pipe mixture into each pepper half.
- Place on baking sheet lined with wax paper and freeze about 1 hour or until filling is frozen.
- Combine egg and buttermilk in small bowl.
- In medium bowl, mix cornflake crumbs and cornmeal mix.
- Dip each pepper in buttermilk mixture and roll in crumb mixture.
- Return to baking sheet, cover and freeze 1 hour.
- Heat oil to 350°F.
- Deep fry peppers (about 6 at a time) 2 minutes or until golden brown.
- Drain on paper towels.
- Best served warm.
Nutrition Facts : Calories 373.5, Fat 19, SaturatedFat 10.8, Cholesterol 174.7, Sodium 861, Carbohydrate 29.3, Fiber 3.8, Sugar 6.5, Protein 22.9
SHRIMP STUFFED JALAPENOS
I grow peppers in the garden and always have way to many, so these little guys are a excellent finger food.
Provided by Timothy H.
Categories Peppers
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut the tops off and remove the seeds of the jalapenos. Salt the peppers on the inside. Put the shrimp in head first, cram in some cream cheese in the opening around the shrimp.
- Cut the bacon strips in quarters, place each quarter over the top of the jalapenos and put a toothpick through it to hold the bacon in place.Preheat oven to 375 or your barbecue and cook 1 hour until bacon is done.I have what they call a Chile Grill. You stick the peppers down in the hole of the Chile Grill and the filling will not run out of the pepper.
- You can stuff these with anything from sausage,oysters,crab even groun beef.
Nutrition Facts : Calories 151, Fat 12.2, SaturatedFat 6.3, Cholesterol 72.4, Sodium 297.5, Carbohydrate 4.2, Fiber 1.2, Sugar 2.7, Protein 6.7
SHRIMP STUFFED JALAPENOS
My husband and I just got back from Florida and still have not had our fill of seafood. So we were sitting outside today and came up with this idea. Enjoy!
Provided by Leigh Culver
Categories Other Snacks
Time 2h5m
Number Of Ingredients 8
Steps:
- 1. Cut the stems off the jalapenos and remove as much of the seeds and veins as you wish. The more removed, the less heat you will get.
- 2. Mix together all other ingredients, minus the bacon, until smooth. Add as much of the spices as you wish. We like it spicy.
- 3. Stuff each jalapeno with the shrimp mixture. Wrap each jalapeno with a slice of bacon. We don't have a "holder" to keep them upright so we lay them on the grill grate. We cooked ours on our Traeger grill for just over an hour at 250*.
- 4. Side note: We used one shrimp per pepper. Another way to make this is to half the peppers and stuff each half and wrap it with half a piece of bacon for each. Temp and time would be about the same. Just watch for the bacon to be brown and crispy.
STUFFED JALAPENOS
These scrumptious jalapeno peppers are stuffed with cheese, wrapped in sausage and baked. They are great for spicing things up at Thanksgiving and are always requested.
Provided by Brenda Smith
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Yield 20
Number Of Ingredients 4
Steps:
- Slice peppers lengthwise, remove seeds and core; fill with cheese.
- Roll out sausage with rolling pin, between two layers of plastic wrap. Remove plastic from sausage, and wrap a thin coating of sausage around each jalapeno.
- Roll peppers in spicy seasoned coating mix.
- Bake at 350 degrees F (175 degrees C) for 15 to 25 minutes or until brown and sizzling and cheese is melted.
Nutrition Facts : Calories 161.6 calories, Carbohydrate 6.6 g, Cholesterol 24.3 mg, Fat 12.5 g, Fiber 0.5 g, Protein 5.7 g, SaturatedFat 5.2 g, Sodium 677.5 mg, Sugar 1.2 g
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