537 stuffing jalapeno Recipes

jalapeno peppers (as large as possible), cream cheese , room temp. (2 packages philadelphia works best), garlic cloves, minced, chopped sun-dried tomato, chopped fresh cilantro, coarse sea salt (to taste), bacon, toothpick, soaked for about 15 minutes in water

jalapenos, queso fresco (fresh mexican cheese), cilantro, chopped, mint, chopped, yellow onion, chopped

ground chuck steak, jalapenos, garlic powder, cayenne pepper, white pepper, salt, oregano, parsley, basil, ground peppercorn, cream cheese (room temperature ), colby-monterey jack cheese

jalapeno peppers (or anaheim peppers), bacon, cream cheese, softened, sun-dried tomatoes, chopped (out of a jar is fine, they don tsp have to be fresh), garlic powder

fresh jalapeno peppers, cream cheese, softened, smoked gouda cheese, shredded, real bacon bits, canned crushed pineapple in juice, drained and juice reserved

jalapenos or 40 button mushrooms, hot sausage, garlic clove, minced, onions, minced, cream cheese, cheddar cheese, shredded

jalapeno peppers, cream cheese, room temperature, onions, finely chopped, cheddar cheese, shredded, black pepper, garlic granules, dried parsley, dried chives, old bay seasoning, ham or 1/2 cup cooked bacon

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

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

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

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

jalapeno peppers, grated monterey jack cheese, eggs, milk, flour, seasoned bread crumbs, safflower oil

whole canned jalapenos, cream cheese, shredded cheddar cheese, mayonnaise, eggs, milk, breadcrumbs

jalapenos (roasted and peeled), shrimp (cooked, deveined, and minced ), mayonnaise, chili sauce (prepared ), capers (minced ), green onions (minced ), fresh parsley (minced ), dijon mustard, horseradish, salt, paprika, black pepper, all-purpose flour, beer (room temp ), eggs (room temp ), green onions (minced ), vegetable oil, catsup, worcestershire sauce, lemon juice (fresh ), baking powder, salt, cayenne pepper

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