27 cheese stuffed jalapeno baked Recipes

baking potatoes, more or less sour cream, butter, jalapeno pepper minced, garlic minced, green onions sliced thin, kosher salt, turns of black pepper mill, mozzarella cheese cut very small pieces, minced lump meat crab

chili-stuffed potato skins, baking potatoes, olive oil, garlic, minced, yellow onion, diced, minced jarred jalapeno peppers, lean ground beef, canned crushed tomatoes, refried beans, salt and ground black pepper, to taste, shredded cheddar cheese, ricotta cheese, milk

monterey jack cheese, sharp cheddar cheese, hot pork sausage (jimmy dean sausage brand is best), bisquick baking mix, egg, shake n bake pork seasoning, whole jalapeno peppers (may use fresh, but success reported when using bottled or canned)

fresh green jalapeno peppers (2-1/2 to 3inches long) or 12 red jalapeno chiles (2-1/2 to 3-inches long), shredded cheddar cheese, cream cheese, softened, fresh minced garlic (optional), eggs, milk or 1 tbsp half-and-half, fine dry breadcrumb, guacamole or sour cream, for garnish

male squash blossoms (or use some female with immature fruit attached), jalapeno jack cheese (about 1/4 inch squared and 1/2 inch short of each blossom tip), oil (for frying-you will want it about 1 1/2 inches deep), flour, eggs, beaten, cold water, all-purpose flour, cornstarch, baking powder, salt

jalapenos, cream cheese, room temp, garlic powder, bisquick, jimmy dean sausage, spicy, cheddar cheese, grated, eggs, beaten, shake-n-bake for pork, spicy

sage sausage (such as jimmy dean), monterey jack cheese, seasoned bread crumbs , especially shake and bake for pork, jalapeno peppers, egg, beaten

assorted dried fruits and nuts, turkey giblets, cooked, chopped onion, celery, thyme, cooked wild rice, fresh cranberries, flat leaf parsley, roasted red pepper, toasted pine nuts, herbed goat cheese, olive, salami, parmesan cheese, sweet potato, baked, bacon, cooked, garlic, sauteed, grapes , roasted, fresh rosemary, wild mushroom, green onion, sliced, chorizo sausage, cooked, corn, jalapeno pepper, sliced, chestnuts , roasted and peeled, fresh sage, pomegranate seeds

andouille stuffed jalapenos, olive oil, andouille or other smoked sausage, finely chopped, onion, finely chopped, garlic, minced, fresh italian parsley, finely chopped, cream cheese, salt and freshly ground black pepper to taste, fresh jalapenos, vegetable oil for deep frying, flour, baking powder, essence to taste, egg yolks, beer , as needed, heat olive oil in small saute pan over medium heat and brown andouille. add onion and cook, stirring, for 1 minute. remove from heat and let cool. in medium-size mixing bowl, combine garlic, parsley and cream cheese and mix well. stir in andouille mixture, mix thoroughly and season with salt and pepper., sharp knife , split jalapenos in half lengthwise, leaving the stem intact. remove seeds. stuff 1 heaping tsp. filling in center of each jalapeno, then press together to seal. in large, heavy, deep pot or an electric fryer, heat 4 inches of vegetable oil to 360* f. combine 1 cup. flour and baking powder in shallow bowl and season with essence. place beer and eggs in mixing bowl and whisk in enough of the remaining flour to form batter. the batter should be thick, like a pancake batter. if the batter is too thick, add remaining 1/4 cup. beer to thin it. dredge stuffed peppers in seasoned flour, tapping off any excess. dip jalapenos in batter, coating completely. let the excess drip off. gently lay jalapenos in hot oil, several at a time, and fry until golden brown, 3 to 4 minutes. drain on paper towels. season with essence and serve.

andouille stuffed jalapenos, olive oil, andouille or other smoked sausage, finely chopped, onion, finely chopped, garlic, minced, fresh italian parsley, finely chopped, cream cheese, salt and freshly ground black pepper to taste, fresh jalapenos, vegetable oil for deep frying, flour, baking powder, essence to taste, egg yolks, beer , as needed, heat olive oil in small saute pan over medium heat and brown andouille. add onion and cook, stirring, for 1 minute. remove from heat and let cool. in medium-size mixing bowl, combine garlic, parsley and cream cheese and mix well. stir in andouille mixture, mix thoroughly and season with salt and pepper., sharp knife , split jalapenos in half lengthwise, leaving the stem intact. remove seeds. stuff 1 heaping tsp. filling in center of each jalapeno, then press together to seal. in large, heavy, deep pot or an electric fryer, heat 4 inches of vegetable oil to 360* f. combine 1 cup. flour and baking powder in shallow bowl and season with essence. place beer and eggs in mixing bowl and whisk in enough of the remaining flour to form batter. the batter should be thick, like a pancake batter. if the batter is too thick, add remaining 1/4 cup. beer to thin it. dredge stuffed peppers in seasoned flour, tapping off any excess. dip jalapenos in batter, coating completely. let the excess drip off. gently lay jalapenos in hot oil, several at a time, and fry until golden brown, 3 to 4 minutes. drain on paper towels. season with essence and serve.

jalapenos, cream cheese, bacon, cayenne pepper (cajun spice seasoning is better if you can get it), monterey jack cheese (finely shredded ), olive oil

baked winter squash, feta cheese, sage leaves, minced, garlic, minced, salt, jalapeno peppers

instant corn flour, flour, baking powder, salt, water, corn oil, for frying, poached shredded chicken breast, sliced red cabbage, crumbled cotija cheese, salsa liquada , recipe follows, tomatoes, jalapeno, stemmed and seeded, minced garlic, dried mexican oregano, salt and freshly ground black pepper

jumbo shrimp or 1 1/2 lbs , peeled,with tail and last shell segment left on (16 shrimp u10/lb), english muffin, finely minced to crumbs, pine nuts , lightly toasted in a little extra virgin olive oil, almonds , lightly toasted in a little extra virgin olive oil, crabmeat, drained and picked over to remove shell and cartilage pieces, garlic, finely minced, scallions , including tops,finely chopped (green onions), extra virgin olive oil, chopped fresh parsley leaves, jalapeno peppers, seeded and chopped ,to taste, capers, drained and chopped, worcestershire sauce (white worcestershire if desired for looks, but dark tastes better), cream cheese, room temperature, crumbled feta cheese, room temperature (4 oz), fresh lemon juice , to taste, salt & freshly ground black pepper, paprika (if baking naked) (optional), lemon wedges or juice, as accompaniment, egg, lightly beaten (optional), ice cold beer or 1 cup wine or 1 cup water (optional), flour (optional), baking powder (optional), salt (optional), canola oil or corn oil (for frying) (optional), eggs, beaten with, olive oil, water, flour, seasoned dry bread crumb, sweet paprika, melted butter, salt & freshly ground black pepper

onion, chopped, garlic clove, finely chopped, ground beef, whole tomatoes, drained, jalapeno chile, finely chopped, salt, pepper, papayas, parmesan cheese, grated

pecans, all-purpose baking mix, salt, pepper, whole jalapeno peppers, drained, soft pineapple cream cheese, egg, lightly beaten, canola oil

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

buttermilk, egg, beaten, sugar, kosher salt, butter, softened, fresh corn kernels (frozen is fine ), jalapeno, seeded and diced (2 large jalapenos), cornmeal, baking powder, flour, red onions, peeled and chopped, garlic cloves, minced, butter, crumbled blue cheese (about a lb), eggs, beaten, chicken stock, black pepper, freshly ground (to taste)