Does anyone have a recipe for using jalapeno peppers?

Question

I have some jalapenos and I expect to have more from my garden soon. What is a good way to add them to dinner or are there any good appetizer or side recipes out there?

Answer 1

Jalapeno peppers are stuffed with a cream cheese mixture then battered and deep fried to make delicious little appetizers.
INGREDIENTS:

* 12 jalapeno peppers, sliced in half lengthwise, seeds removed
* 8 ounces cream cheese, room temperature
* 2 eggs, beaten
* 2 tablespoons water
* dash salt
* 1 cup plain dry breadcrumbs
* oil for deep frying

PREPARATION:
Fill jalapeno pepper halves with cream cheese and press halves back together. Combine eggs, water and salt. Dip jalapeno peppers into egg mixture and into breadcrumbs. Place on a cookie sheet and freeze for 2 hours. Heat oil in deep fryer to 370°. Deep fry peppers in batches for about 3 minutes, or until golden brown. Transfer jalapeno poppers to paper towels to drain. ............ ll

Answer 2

Jalapeno Pepper Appetizers
INGREDIENTS

* 10 jalapeno peppers
* 4 ounces cream cheese, softened
* 10 bacon strips, halved

DIRECTIONS

1. Cut peppers in half lengthwise; remove seeds, stems and center membrane. Stuff each half with about 2 teaspoons of cream cheese. Wrap with bacon and secure with toothpick.
2. Place on a broiler rack that has been coated with non-stick cooking spray. Bake at 350 degrees F for 20-25 minutes or until bacon is crisp. Remove toothpicks. Serve immediately.

When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

Answer 3

Jalapeno Poppers.

Jalapeno peppers
Grated mozzarella cheese
340 ml beer
250 ml all purpose flour
salt pepper.

Beer batter : Mix beer, flour salt and pepper. Set aside.

Remove seeds from peppers but be careful not to open the pepper all the way. Just cut a slit in one side so that it opens like a purse. Place grated mozzarella cheese inside, and dip into beer batter. Deep-fry until golden brown.

Goes great as a side dish or a snack while watching tv.

Answer 4

Armadillo Eggs

Mix together:
½ lb. Owens Hot Sausage
½ lb. shredded Monterey Jack cheese
1½ cups Bisquick
And enough water to be able to pat these into little pancakes.

Seed a whole pickled jalapeno pepper and place a small piece of monterey jack cheese inside the pepper. Place stuffed jalapeno on top of a little pancake and close pancake to seal, forming into the shape of an egg.

Brush eggs with an egg wash (1 egg beat with 1 Tbsp. water). Bake in a slow oven (about 325ºF) for 25-30 minutes. Serve warm or at room temperature.
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Jalapeno Bread

2 (1-lb.) loaves frozen white bread dough, thawed
1 (8 3/4-oz) can whole kernel corn, drained
1 egg, beaten
1 (3 1/2-oz) can whole jalapenos, chopped
2 tablespoons taco seasoning mix
1 (2-oz) jar sliced pimientos, drained
1-1/2 tsp vinegar

Cut bread dough into 1-in. pieces. Place all ingredients in a large bowl and toss to mix well. Spoon into two greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let stand for 15 minutes. Bake at 350° for 35-40 minutes. Cool in pan 10 minutes before removing to a wire rack. Serve warm if desired.

Yield: 2 loaves.

Answer 5

JALAPENO POPPERS

INGREDIENTS:
12 jalapeno peppers, sliced in half lengthwise, seeds removed
8 ounces cream cheese, room temperature
2 eggs, beaten
2 tablespoons water
dash salt
1 cup plain dry breadcrumbs
oil for deep frying

PREPARATION:
Fill jalapeno pepper halves with cream cheese and press halves back together. Combine eggs, water and salt. Dip jalapeno peppers into egg mixture and into breadcrumbs. Place on a cookie sheet and freeze for 2 hours.

Heat oil in deep fryer to 370°. Deep fry peppers in batches for about 3 minutes, or until golden brown. Transfer jalapeno poppers to paper towels to drain.

Answer 6

I would be sure and freeze some to future dishes or here is a pepper sauce you could can in jars.


JALAPENO PEPPER SAUCE

4 lg. yellow onions, chopped
2 green bell peppers, chopped
12 very ripe tomatoes, peeled and chopped
6 cloves garlic, put through press
3/4 c. jalapeno peppers, seeded and chopped
1 c. sugar
1 c. vinegar
1/2 c. oil
1 c. water
4 tbsp. salt
4 tsp. black pepper

Combine all ingredients and cook over low heat, uncovered and stirring occasionally, about 3 hours. Skim oil that may be floating on top before pouring into hot clean pint jars. Seal. Process in boiling water bath 15 minutes. Makes 3 pints. This is not hot, to add more heat put in more jalapeno peppers and their seeds.


Posted 10-01-05 12:01 PM Hide Post
Freezing
Hot Peppers


Freezing Bell and Hot Peppers

Peppers are one of those foods you can quickly freeze raw without blanching them first. The National Center for Home Food Preservation, hosted by the University of Georgia Cooperative Extension Service, offers these guidelines on freezing peppers:

* Bell or Sweet Peppers
* Hot Peppers

NOTE: To make it easier to remove only the amount of frozen bell or sweet peppers needed at one time, freeze sliced or diced peppers in a single layer on a cookie sheet with sides. Transfer to a "freezer" bag when frozen, excluding as much air as possible from the bag.

Storage Time: To extend the time frozen foods maintain good quality, package foods in material intended for freezing and keep the temperature of the freezer at 0 degrees F or below. It is generally recommended frozen vegetables be eaten within about 8 months for best quality.
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Freezing


http://answerpool.com/eve/forums/a/tpc/f/262604891/m/3901047651

Answer 7

Stuffed Jalapeno Peppers, yum!

Ingredients:
10 jalapeno peppers
1/2 cup shredded Cheddar cheese
1/4 cup light cream cheese, softened
1/4 cup salsa
3/4 cup fresh bread crumbs
2 tablespoons chopped fresh parsley
2 tablespoons butter, melted

Directions:

Wearing rubber gloves to protect hands, cut jalapeño peppers in half lengthwise. Using small knife, scrape out seeds and membranes, leaving stems intact. In bowl, combine Cheddar cheese, cream cheese and salsa; stir in 1/4 cup of the bread crumbs. Spoon evenly into each prepared half. In small bowl, toss together remaining bread crumbs, parsley and butter; spoon over filling.

Bake in 375ºF oven until topping is golden crisp, about 20 minutes.

This recipe for Stuffed Jalapeno Peppers serves/makes 20 pcs

Answer 8

Just some advice. Don't use the seeds, they are to HOT. Wear gloves or cover the hand that will be touching them while dicing with a small plastic bag. Even after washing two or three times you can burn you eyes or nose if you touch them. Been there and done that!!! The flavor is great and you can use them in most Mexican food recipes.

Answer 9

Depending on how big the pepper is you could do this.

Hollow out the pepper, get a cube of sharp provolone and some prissuitto*sp* and stuff it in the pepper. Soak them in olive oil.


Sooooo Sooooo Sooo good. But have breath mints on hand!

Answer 10

use jalepeno seeds in any recipe where you want a little kick.

i chop up mine, de-seed, roast in the oven (wrapped in tin foil) then chop up and add to black beans, corn bread, rice or pot roast. use them in salsa, in guacamole, in salads and salad dressings!

stuffed jalapeno's are a popular appetizer. instead of stuffing with bacon and cream cheese, here's a delicous seasonal alternative:

CRAB STUFFED JALAPENO FRITTERS
12 large jalapeños
4 ounces crabmeat, well drained
1/3 cup minced red onion
1/4 cup minced green bell pepper
1/4 cup mayonnaise
1/2 cup all purpose flour
3/4 cup Mexican beer
Corn oil (for deep frying)
All purpose flour
1/2 avocado, peeled, diced
1/2 cup mild salsa, drained
1 tablespoon mayonnaise (or cream cheese)

preparation
Starting just below stem, cut chilies lengthwise in half, leaving stems attached. Seed chilies. Place chilies in heavy medium saucepan. Cover with cold water and bring to simmer. Drain. Repeat process. Dry chilies.
Combine crab, onion, bell pepper and mayonnaise in small bowl. Season with

salt and pepper. Fill chili cavities with crab mixture. Press chili halves together to compress filling. (Can be prepared 4 hours ahead. Cover and chill.)

Place 1/2 cup flour in bowl. Gradually whisk in beer. Let stand 30 minutes.

Heat oil in heavy deep pot to 375°F. Whisk batter to smooth. Dredge jalapeños in flour. Holding stem end, dip into batter to coat completely and deep-fry in batches until golden brown, about 3 minutes. Using slotted spoon, transfer jalapeños to paper towels and drain. Combine avocado, salsa and mayonnaise in small bowl. Season to taste. Arrange chilies on platter. Garnish with salsa.

serves 12