48093 not ordinary stuffed jalapenos Recipes

fresh jalapeno peppers, stems removed and seeded, peanut butter

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

cream cheese, grated monterey jack pepper cheese, minced garlic, green onion, chopped fine, tomatoes, chopped fine, jalapenos, seeded and cut in half, bacon, cut in thirds

pickled jalapeno peppers (think i ll try fresh ones), cheddar cheese, yellow cornmeal, all-purpose flour, salt, eggs, corn oil for frying

toothpicks, cream cheese, room temperature, garlic, minced, chopped sun-dried tomatoes (not oil-packed), chopped fresh basil leaves , or amount to taste, salt, fresh jalapeno peppers, sliced bacon

cream cheese (may use less, depending on size of peppers used), garlic cloves, chopped (use less if you use less cream cheese or small peppers), sun-dried tomato, finely chopped (nice handful from the jar), fresh basil, chopped (to taste), salt, jalapeno peppers (larger than average size will make them easier to stuff), bacon, thinly sliced (use less if you use smaller peppers), toothpick (for the peppers, not your teeth!)

jalapeno, ground turkey, muenster cheese, pimento stuffed olives, sliced, salt, ground black pepper, oil

lean ground beef, chunky style salsa, frozen cream cheese stuffed jalapenos, sliced olives, monterey jack pepper cheese or 4 slices, hamburger buns

ground pork sausage, cream cheese, softened, shredded parmesan cheese, fresh jalapeno peppers , halved lengthwise and seeded, ranch dressing (optional)

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

pickled jalapeno peppers, cheddar cheese, yellow cornmeal, unbleached all-purpose flour, salt, eggs, beaten, corn oil for frying

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 .

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.

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