any stuffed jalapeno recipes?

Answer 1

Cheese-Stuffed Jalapeno's

10-12 Jalapeno peppers, canned ones work fine
4 oz. Philadelphia Cream Cheese, softened
1 Tbls. sour cream
1/4 tsp. garlic salt
1 Tbls. onion, finely chopped

Cut each pepper in half, lenthwise. Remove the seeds and veins. Mix the cream cheese and the sour cream. Stir in the onion and garlic. Stuff each jalapeno pepper half with the cheese mixture. Chill before serving!

Answer 2

1 teaspoon olive oil
2 ounces bulk andouille (or sausage), finely chopped
2 tablespoons finely chopped onions
1 teaspoon minced garlic
1 tablespoon chopped parsley
1/2 cup cream cheese
Salt and pepper
16 large fresh jalapenos
Essence, recipe follows
3 cups flour
2 egg yolks
3/4 to 1 cup beer
Pinch of baking powder
Salt and pepper
Oil for frying

Preheat the fryer. In a saute pan, heat olive oil over medium heat and render the andouille for 2 minutes. Add the onions and saute for 1 minute. Remove from the heat and cool. In a mixing bowl, mix the garlic, parsley, and cream cheese together. Mix well. Stir in the cooled andouille mixture. Mix thoroughly and season with salt and pepper. Using a sharp knife, split the jalapenos, starting at the tip, in half, leaving the stem intact. Remove the seeds from the pepper. Stuff 1 heaping tablespoon of the filling in the center of each pepper. Press the pepper together, sealing the cheese mixture completely inside. Season 1 cup of flour with Essence. In a mixing bowl, whisk the yolks and 3/4 cup of the beer. Season the mixture with salt and pepper. Whisk in enough flour to form a batter. If the batter is too thick add the remaining beer to thin the batter. Dredge the stuffed peppers in the seasoned flour. Dip the jalapenos in the batter, letting the excess drip off and coating the peppers completely. Gently lay the jalapenos in the hot oil and fry until golden brown, about 3 to 4 minutes. Remove the jalapenos from the oil and drain on a paper-lined plate. Season the peppers with Essence.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.
Yield: 2/3 cup

Answer 3

Oh, yes.

Buy big ones and cut them in half.
Take out the seeds.
Spread pamento cheese in them. Awsome!

I have a jalapeno cooker which cooks them upright on the grill.
I used the same recipe except that I added some fresh rosemarry and a peeled shrimp sticking out of each one.

Not for the sensitive. Keep a margarita handy!!!

Answer 4

Jalapeno Poppers #2

24 fresh jalapeno peppers (1 1/4 lb) medium size
1 1/2 cups shredded Cheddar cheese
6 cups vegetable oil for frying
3 eggs, slightly beaten
2 cups bread crumbs

Wearing plastic gloves, cut stem end off peppers with paring knife.

Carefully remove seeds and white membrane. Stuff peppers with cheese.

Heat oil in deep-fat fryer to 375* or in large pot until oil registers
375*. Meanwhile, place eggs in small bowl. Place crumbs in shallow pan. Drop 4 peppers in eggs; toss to coat. Using fork, lift 1 pepper at a time out of egg, shaking off excess. Drop into crumbs; toss to coat. Place on sheet pan. When all peppers are coated, set aside for 15 min. to set up and dry. Repeat 6 more times with remaining peppers.

With slotted spoon, slip peppers, 5-6 at a time, into hot oil. Fry 2-3 minutes, until golden. remove to platter lined with paper towelling to drain. repeat with remaining peppers. Serve immediately.