138 cream cheese stuffed jalapeno peppers Recipes

fresh jalapeno peppers , halved lengthwise and seeded, cream cheese, bacon, cut in half

cream cheese, at room temperature, garlic powder, jalapeno peppers, bacon , cut in half widthwise, toothpicks

jalapeno peppers, cream cheese, softened, bacon, cut in half, lil smokey sausages, toothpicks

count) package mini pita pockets (cut in half ), margarine, diced onion, cream cheese, bacon (cooked cooled and crumbled ), tomato, finely chopped, jalapeno peppers, finely chopped or 1/3 cup use a small 4 1/2 oz jar of garlic and jalapeno puree

boneless skinless chicken breasts, oil, onion powder, garlic powder, poultry seasoning, paprika, cumin, cream cheese, softened, poblano peppers, cut in 1/2 and roasted (you can peel them if you like), monterey jack cheese, shredded, chopped cilantro, fresh jalapeno pepper, minced, scallion, chopped (about 2 tsp), salt, salsa

bacon, bulk lean breakfast sausage, jalapeno peppers, shredded monterey jack cheese, shredded cheddar cheese, cream cheese, softened, shredded muenster cheese, cooked and peeled crawfish tails, coarsely chopped, vegetable oil for frying, all-purpose flour, paprika, white pepper, garlic salt, beer , or as needed

cream cheese, softened, shredded cheddar cheese, jalapeno peppers, seeded and minced, bacon , cooked crisp and diced, boneless skinless chicken breast halves, seasoned dry bread crumbs or 1 cup panko breadcrumbs, garlic powder, onion powder, black pepper, grated parmesan cheese, egg, water, vegetable oil or 1/4 cup olive oil

jalapeno peppers, cream cheese, sharp cheddar cheese, pepper bacon

red jalapeno peppers, tops and seeds removed, olive oil, distilled white vinegar, feta cheese, cream cheese

jalapeno peppers, cream cheese, softened, shrimp, drained, crabmeat, drained, chopped onions, worcestershire sauce, lemon juice, garlic powder, buttermilk, egg, beaten, corn flakes , in crumbs, self-rising cornmeal mix, vegetable oil (for frying )

canned jalapeno peppers, rinsed and drained, cream cheese, softened, eggs, hard-boiled, peeled and chopped, garlic salt, salad dressing mix

mild pickled jalapeno peppers (whole ), cream cheese, softened, mayonnaise, white tuna (packed in water and drained), lemon juice, walnuts, chopped

cream cheese with chives and onions, garlic powder, drained pickled jalapeno pepper (from 12-oz jar), canned whole kernel corn, drained, taco shells, coarsely broken (from 4.6-oz box), chili powder, boneless skinless chicken breasts (about 1 1/4 lb), butter, melted, buttermilk, honey, shredded mexican blend cheese (4 oz), salsa, sour cream

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.

whole jalapeno peppers (i use san marcos jalapenos), plain ranch dip mix, sour cream, philadelphis cream cheese (tub ), mexican blend cheese, grated

ground pork sausage( i like to use hot ), cream cheese, shredded 4 blend cheese or mexican blend cheese, fresh jalapeno peppers , halved lengthwise and seeded, ranch dressing