37753 jodi deep stuffed jalapenos Recipes

jalapeno peppers, fat-free cream cheese, worcestershire sauce, garlic powder, imitation crabmeat, chopped, shredded reduced-fat cheddar cheese, turkey bacon strips, halved widthwise

fresh jalapenos, cream cheese, minced onions, garlic salt, sliced bacon

cream cheese, softened, fresh jalapeno , sliced lengthwise and seeded, mayonnaise or 1/4 cup miracle whip, chopped pecans

fresh whole jalapenos, cream cheese (8 oz should be more than enough), garlic, chopped, bacon, halved, toothpicks

deep dish frozen pie crust , cooked as directed, extra-sharp cheddar cheese, shredded, monterey jack pepper cheese, shredded, chopped jalapeno, in jars, eggs

jalapeno peppers (about 1 lb), minced red bell pepper, minced onion, garlic clove, minced, lump crabmeat, shell pieces removed, chopped fresh cilantro, salt, egg whites, plain fat-free yogurt, dry breadcrumbs, yellow cornmeal, salt, garlic powder, avocado dunk, diced peeled avocado, vegetable broth, fat-free sour cream, chopped green onions, fresh lime juice, chopped fresh cilantro, salt, garlic clove, minced

cheddar cheese, finely shredded, bacon, cooked, green onion, chopped, almonds , slivered, mayonnaise, mild jalapenos

whole large jalapenos, uncooked thawed shrimp, pack / lb of sliced bacon (approx. 18 slices... how convienient), jarred , chopped garlic or two cloves, chopped, grated cheddar cheese, grated asiago cheese

fresh jalapenos, chopped cooked chicken, shredded cheddar and monterey jack cheese blend, mild rotel tomatoes, drained, sour cream, ground cumin, chili powder, salt .

fresh jalapenos, cream cheese, softened, chopped black olives, toasted chopped pecans, minced green onions, hickory smoked bacon, cut in half

self rising flour, corn meal mix, eggs separated, buttermilk, onion powder, garlic powder, black pepper, paprika, peanut oil, whole pickled jalapeno peppers, ground beef, ground sausage, monterey jack cheese shredded, sharp cheddar cheese shredded, yellow onion chopped

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.

jalapeno pepper, cream cheese, shredded cheddar cheese, shredded monterey jack cheese, bacon, garlic powder, salt, ground pepper, milk , in a small bowl, flour , in a small bowl, canola oil (for deep frying)

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

stuffed spanish olives, flour, eggs, breadcrumbs, cayenne pepper, pepper, canola oil (for frying )