There hasn't been a new post in this section for a while. Has everyone stopped eating?
It's getting into BBQ season so here is something to add as a starter or side to you BBQ dish. Jalapeno Poppers:
1- If you don't like them real hot, putting peppers in the fridge for 3-4 days will remove most of the hot. 2- Cut in half and remove seeds 3- Mix together philly cream cheese and your favorite graded cheese(s) then fill the inside of each pepper with it. 4- Wrap each pepper with bacon strips. Secure it all with toothpicks.
Place on grill. When the bacon is done, so are the jalapenos.
Goes very well with frozen margaritta.
Gary said
10:31 AM May 6, 2010
Mmmmmmmmmmmm! Margarita!!!!!!!!!
The Poppers sound good also!
phyllen said
12:41 PM May 6, 2010
I use almost the same recipe. I cut peppers length wise, remove seeds. Combine cram cheese, shredded cheese and some chilli powder. Fill each half with cheese mixture. Then roll in seasoned bread crumbs. Layer them in baking dish. I also then sprinkle more chlli powder on top. Bake in oven at 350 until peppers are desired softness.
Eveyone loves them!
heyduke said
05:36 PM May 6, 2010
related and better in my opinion...
take Jumbo shrimp (oxymoran eh??) and butterfly, put a slice of jalapeno inside the shrimp amd wrap with 1/3 slice bacon and toothpick it closed, grill till done.
to server put each in a tray and top with thin slice of monterey jack cheese.... the cheese will melt and make this dish very scrumptuous...
... oh and this too goes well with a tall frosty adult beverage (of you choice - of course)...
injunear said
06:13 PM May 6, 2010
Hey TXRVr I use the same recipe, but cut tops off of peppers to stuff with cheese. We use a Texas shaped holder and place them on the grill with Mesquite wood.
Man I need to smoke a brisket. Hard to keep that sucker lite though.
Wayne
2Markeys said
05:53 AM May 7, 2010
Yum...my mouth is watering! Can't wait to try both!
TXRVr said
12:13 PM May 7, 2010
injunear> I tried that but couldn't get the inards out without tearing up the pepper. Do you use some special utensil?
heyduke> Yes, it is an oxymoron. I do that only with chicken breast. I'm too poor to buy shrimp..in any size.
Fanciesmom said
09:21 AM May 29, 2010
We have an apple corer that is serrated that works perfectly for cleaning out the jalapenos. It's also a peeler, but we've never used it for that - just for seeding and de-veining the jalapenos.
injunear said
09:33 AM May 29, 2010
TXRVr, Sorry about the late responce. We've been getting the house ready to sell. I use a small cheap paring knife, the blade is about 2" long. Bought several in a pack with plastic handles.
Wayne
two travelers said
03:53 PM May 29, 2010
I am taking these recipes with me next week when we camp with our daughter.. She loves poppers...
TXRVr said
08:21 AM Jun 3, 2010
I'll try the apple corer or paring knife. Thanks for the tip.
For my last batch, I experimented and stuffed a couple with guacamole. Not too bad, but not as good as different types of cheeses.
Ideas for stuffing could perhaps be a new cook book. Wonder how I can get the Jose Cuervo to stay in them?
Fanciesmom said
08:53 AM Jun 3, 2010
We had a small "chile grill" but gave it to good friends, now we have a huge (18) one so we just don't use it - the two of us don't need 18 poppers. Plus it's hard to to get really good jalapenos.
Filling ideas that we've tried:
peanut butter and berry jam with bacon on top - OMG (This is amazing!)
goat cheese with herbs with bacon on top
mozzerella with pepperoni or salami on top
cream cheese with diced black olives & ??? with bacon on top
cream cheese mixed with salsa with bacon on top.
plain cheddar, jack, or colby cheese with bacon on top
pepperjack cheese with bacon on top
shredded jack cheese and chorizo - don't need to top this one
These are things that we've tried and served to friends. Surprisingly the peanut butter and jam was one of the absolute favorites.
We just sliced, bagged, and froze about 8 pounds of home cured double smoked (over sweet woods and maple) bacon so we're ready for some poppers - now I just need some people and peppers!
There hasn't been a new post in this section for a while. Has everyone stopped eating?
It's getting into BBQ season so here is something to add as a starter or side to you BBQ dish. Jalapeno Poppers:
1- If you don't like them real hot, putting peppers in the fridge for 3-4 days will remove most of the hot.
2- Cut in half and remove seeds
3- Mix together philly cream cheese and your favorite graded cheese(s) then fill the inside of each pepper with it.
4- Wrap each pepper with bacon strips. Secure it all with toothpicks.
Place on grill. When the bacon is done, so are the jalapenos.
Goes very well with frozen margaritta.
The Poppers sound good also!
take Jumbo shrimp (oxymoran eh??) and butterfly, put a slice of jalapeno inside the shrimp amd wrap with 1/3 slice bacon and toothpick it closed, grill till done.
to server put each in a tray and top with thin slice of monterey jack cheese.... the cheese will melt and make this dish very scrumptuous...
... oh and this too goes well with a tall frosty adult beverage (of you choice - of course)...
Hey TXRVr
I use the same recipe, but cut tops off of peppers to stuff with cheese. We use a Texas shaped holder and place them on the grill with Mesquite wood.
Man I need to smoke a brisket. Hard to keep that sucker lite though.
Wayne
injunear> I tried that but couldn't get the inards out without tearing up the pepper. Do you use some special utensil?
heyduke> Yes, it is an oxymoron. I do that only with chicken breast. I'm too poor to buy shrimp..in any size.
Sorry about the late responce. We've been getting the house ready to sell.
I use a small cheap paring knife, the blade is about 2" long. Bought several in a pack with plastic handles.
Wayne
For my last batch, I experimented and stuffed a couple with guacamole. Not too bad, but not as good as different types of cheeses.
Ideas for stuffing could perhaps be a new cook book. Wonder how I can get the Jose Cuervo to stay in them?
Filling ideas that we've tried:
- peanut butter and berry jam with bacon on top - OMG (This is amazing!)
- goat cheese with herbs with bacon on top
- mozzerella with pepperoni or salami on top
- cream cheese with diced black olives & ??? with bacon on top
- cream cheese mixed with salsa with bacon on top.
- plain cheddar, jack, or colby cheese with bacon on top
- pepperjack cheese with bacon on top
- shredded jack cheese and chorizo - don't need to top this one
These are things that we've tried and served to friends. Surprisingly the peanut butter and jam was one of the absolute favorites.We just sliced, bagged, and froze about 8 pounds of home cured double smoked (over sweet woods and maple) bacon so we're ready for some poppers - now I just need some people and peppers!