BEST GRILLED STUFFED JALAPENOS RECIPES

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BEST EVER JALAPENO POPPERS RECIPE | ALLRECIPES



Best Ever Jalapeno Poppers Recipe | Allrecipes image

This is a recipe I made by taking the best of three or four popper recipes and combining them to make something that tastes wonderful. A frequent request at my house, and at others. I usually make 100 and put them in the fridge. They don't last long. Adjust the amount of bacon bits and type of shredded cheese to taste. Increase the recipe as necessary! Lots of tests helps to best figure out the way you like it. Be sure to wear rubber gloves while seeding the jalapenos -- they will burn.

Provided by HLSANDS

Categories     Jalapeno Poppers

Total Time 1 hours 0 minutes

Prep Time 45 minutes

Cook Time 15 minutes

Yield 32 servings

Number Of Ingredients 8

12 ounces cream cheese, softened
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
12 ounces jalapeno peppers, seeded and halved
1 cup milk
1 cup all-purpose flour
1 cup dry bread crumbs
2 quarts oil for frying

Steps:

  • In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
  • Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
  • Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
  • In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.

Nutrition Facts : Calories 149.2 calories, CarbohydrateContent 6.8 g, CholesterolContent 19.8 mg, FatContent 12 g, FiberContent 0.5 g, ProteinContent 3.9 g, SaturatedFatContent 4.7 g, SodiumContent 109.8 mg, SugarContent 1 g

PORK SAUSAGE-STUFFED MUSHROOMS RECIPE: HOW TO MA…



Pork Sausage-Stuffed Mushrooms Recipe: How to Ma… image

A few years back, I was looking for a snack that would suit my family's tastes. I combined three different recipes and came up with this one. They love the rich Parmesan flavor.

Provided by Taste of Home

Categories     Appetizers

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield about 2 dozen.

Number Of Ingredients 9

20 to 24 large fresh mushrooms
2 tablespoons finely chopped onion
1 tablespoon butter
2 to 3 garlic cloves, minced
1/4 pound bulk pork sausage, cooked, crumbled and drained
3 tablespoons seasoned bread crumbs
3 tablespoons grated Parmesan cheese
1 tablespoon dried parsley flakes
1 large egg white

Steps:

  • Remove mushroom stems from caps. Set caps aside (discard stems or save for another use). In a small skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer., In a large bowl, combine the sausage, bread crumbs, cheese, parsley and egg white. Stir in onion mixture. Fill the mushroom caps; place in a lightly greased 15x10x1-in. baking pan. , Bake at 350° for 10-15 minutes or until mushrooms are tender and tops are browned.

Nutrition Facts : Calories 76 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 157mg sodium, CarbohydrateContent 5g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

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THEN i stuffed that into the jalapeno then wrapped with bacon. oh! and i accidently came upon a very good idea: if you have a cupcake pan, turn it around, and put the stuffed jalapenos on TOP of the separate cupcake shaper thingies. so, when it cooks, all the oil runs to the bottom, instead of the jalapenos …
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THEN i stuffed that into the jalapeno then wrapped with bacon. oh! and i accidently came upon a very good idea: if you have a cupcake pan, turn it around, and put the stuffed jalapenos on TOP of the separate cupcake shaper thingies. so, when it cooks, all the oil runs to the bottom, instead of the jalapenos …
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