SWEET & SPICY JALAPENO POPPERS
There's no faster way to get a party started than with these bacon jalapeno poppers. Make them ahead and bake just before serving. Even the hot pepper intolerant will love them. -Dawn Onuffer, Crestview, Florida
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- Cut jalapenos in half lengthwise and remove seeds; set aside. In a small bowl, beat cheeses until blended. Spoon into pepper halves. Wrap a half-strip of bacon around each pepper half., Combine brown sugar and chili seasoning; coat peppers with sugar mixture. Place in a greased 15x10x1-in. baking pan., Bake at 350° until bacon is firm, 18-20 minutes.
Nutrition Facts : Calories 66 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 115mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein.
SPICY "LIL SMOKIE" BACON WRAPPED JALAPENO POPPERS
Jalapeno with a juicy lil smokes, spiced cream cheese, wrapped in crispy bacon smothered in a sweet tangy bbq sauce. The flavor of the smokey jalapeno matches perfectly with the sweet fruity sauce, and of course it's heat is in good company with the medley of peppers tasted in each bite. A spoonful of sauce on each popper and you can guarantee these tasty treats will disappear in no time flat! (from BBQ Addicts)
Provided by College Girl
Categories Lunch/Snacks
Time 1h45m
Yield 24 poppers, 12 serving(s)
Number Of Ingredients 8
Steps:
- you'll first want to wash and trim the jalapeno peppers.Chop the stem off and slice the pepper lengthwise to expose the seeds and vein. Using a spoon, scrape out the white vein and rinse under water to wash away the seeds. The cream cheese will ultimately counteract the burn from the peppers, so leave a good amount of the inner membrane in tact if you want to feel the heat.
- In a mixing bowl, combine the cream cheese, paprika and cayenne pepper. Using a butter knife, or a pastry bag, fill each jalapeno half with a generous portion of the cream cheese mixture.
- Top each one of the jalapeno "boats" with a little smokey.
- Wrap each of the smokey topped jalapenos with a half slice of bacon, making sure that the seam is directly on top of the little smokey. Secure the wrap by inserting a toothpick straight down through the overlapping edges of the bacon all the way through the little smokey. Stop just short of going through the pepper though, that way the cream cheese doesn't leak out through the hole.
- Since bacon already contains a good amount of sodium, you'll want to season the buffalo poppers with a sugar based rub. A nice blend of brown sugar and cayenne pepper works great on these bad boys as well.
- Cooking the poppers is a matter of getting the bacon done to your liking. My preference is smoke at 250 degrees for about an hour and a half. At this point the bacon isn't overly crispy, but it's definitely cooked enough to be bite through. If you prefer a crispier bacon, then I'd suggest kicking the temperature up to 300 degrees for about an hour. You'll want to keep a close eye on the peppers though. If they overcook, then they'll loose their stability and your poppers will spill out all over your smoker.
- once your poppers are cooked to your liking, remove them from the grill to cool down a bit before serving. At this point I would typically top them with a generous helping of Barbecue Sauce cut with a little cran-apple juice, but this time around I happened to have a bottle of hot raspberry sauce. I used this sauce a few weeks ago on some pulled pork sandwiches and was pleasantly surprised as to how well the raspberry flavor melded with the smoked pork, but this blew the sandwich out of the water. The flavor of the smokey jalapeno matches perfectly with the sweet fruity sauce, and of course it's heat is in good company with the medley of peppers tasted in each bite. A spoonful of sauce on each popper and you can guarantee these tasty treats will disappear in no time flat!
SPICY JALAPENO POPPERS
Jalapeno poppers that aren't too sweet with a little spicy kick of chorizo.
Provided by hotrodd64
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 1h
Yield 14
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a wire rack.
- Heat a large skillet over medium-high heat. Add olive oil and chorizo; cook and stir until browned and crumbly, 5 to 7 minutes.
- Mix chorizo, cream cheese, and Cheddar together using a blender or hand mixer until thoroughly combined. Push mixture into one corner of a resealable zip-top bag and cut the tip to create a pastry bag.
- Pipe mixture into the jalapenos. Wrap each jalapeno with a slice of bacon, overlapping it over the filling. Place jalapenos on the prepared baking sheet.
- Bake in the preheated oven until bacon is crispy and jalapenos are tender, about 35 minutes.
Nutrition Facts : Calories 149.5 calories, Carbohydrate 2.3 g, Cholesterol 31.4 mg, Fat 12.5 g, Fiber 0.5 g, Protein 7.3 g, SaturatedFat 5.7 g, Sodium 409.9 mg, Sugar 0.3 g
SPICY BACON JALAPEñO POPPERS
At 40 calories a pop(per!), this is the appetizer recipe you need for your next get-together. Filled with bacon and cream cheese, and spicy, too, these bite-sized creations will be a hit at any party.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray cookie sheet with cooking spray. Place chile halves, cut sides up, on cookie sheet.
- In small bowl, mix cream cheese spread, pepper Jack cheese, onions, bacon and salt. Divide mixture evenly among chile halves, spreading filling out level with sides of chile.
- Bake 30 minutes or until tops are light golden brown and chiles are tender. Sprinkle with cilantro. Serve warm.
Nutrition Facts : Calories 40, Carbohydrate 2 g, Cholesterol 5 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 2 g, TransFat 0 g
SWEET AND SPICY JALAPENO POPPERS - YUM!
My husband and I love jalapeno poppers this is a nice twist to the standard popper.
Provided by Dana Ramsey
Categories Other Appetizers
Time 30m
Number Of Ingredients 6
Steps:
- 1. Cut your peppers lengthwise and remove some or all of the seeds (I leave some in); set aside for now. In a small bowl add your cheeses and blend. Spoon into your pepper halves, wrap a strip of your haved bacon around the pepper and secure with toothpicks.
- 2. Now in a shallow bowl or dish combine your brown sugar and seasoning of choice. Coat the peppers with the sugar mixture. Place them in a greased baking pan or cookie sheet lined with foil sprayed with cooking spray.
- 3. Bake at 350° for 18 to 20 minutes or until the bacon is firm. Remove toothpics. Enjoy.
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