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Posted: 10/8/2012 10:13:17 AM EDT
I just cleaned the plants off. I have a few dozen to use up. I plan on making something to bring to work, so I'm hoping to find something I can serve cold or reheated. Thanks.
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Posted: 10/8/2012 10:13:52 AM EDT
[#1]
so in
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Posted: 10/8/2012 10:18:02 AM EDT
[#2]
tag because delicious
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Posted: 10/8/2012 10:23:10 AM EDT
[#3]
My favorite is Armadillo Eggs.
Take jalapeno's and cut off stem remove seeds and stuff with cream cheese. Take chicken breasts and pound flat. Wrap them around stuffed jalapeno's. Sausage formed in a ball around them is also awesome. Now wrap several strips of bacon around ball and hold them on with toothpicks. Slow grill over medium flame. They are best fresh grilled, not re-heated. Trust me these are delicious! |
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Posted: 10/8/2012 10:24:19 AM EDT
[#4]
Core and slice, longitudinally, fill with cream cheese.
Insert little smokie sausage and wrap with ONE wrap of bacon, insert toothpick. Bake them oriented so the cream cheese stays in, and til bacon is cooked. Make optional dip with sour cream, enchilada seasoning and hot sauce to taste.  |
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Posted: 10/8/2012 10:25:05 AM EDT
[#5]
Tag.
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Posted: 10/8/2012 10:25:28 AM EDT
[#6]
Originally Posted By mongo001
I just cleaned the plants off. I have a few dozen to use up. I plan on making something to bring to work, so I'm hoping to find something I can serve cold or reheated. Thanks. http://i1191.photobucket.com/albums/z476/mongo0011/IMG_0467.jpg Thick cut smoked bacon (your preference) Cream Cheese garlic salt pepper toothpicks Cut Jalapenos in half clean out seeds. Leave white veins in if you like heat, remove if you don't one teaspoon of cream cheese in each half. shake on garlic sale and pepper completely cover filled half jalapeno with bacon stick toothpick in to secure bacon bake in oven 275 deg. on a type of pan (stuffed cheese side up) that will allow bacon grease to drip away. bake until bacon is crispy or until cheese starts to drip through. |
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Posted: 10/8/2012 10:25:54 AM EDT
[#7]
Slice lengthwise and clean out the seeds and membrane.
Fill jalapeno half with cream cheese. Lay a Little Smokey sausage on cream cheese. Wrap with bacon. Smoke at 225 degrees until bacon is cooked. Enjoy.  |
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Posted: 10/8/2012 10:26:16 AM EDT
[#8]
Quoted:
My favorite is Armadillo Eggs. Take jalapeno's and cut off stem remove seeds and stuff with cream cheese. Take chicken breasts and pound flat. Wrap them around stuffed jalapeno's. Sausage formed in a ball around them is also awesome. Now wrap several strips of bacon around ball and hold them on with toothpicks. Slow grill over medium flame. They are best fresh grilled, not re-heated. Trust me these are delicious! This man speaks the truth. You can also do them with sausage. |
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Posted: 10/8/2012 10:31:45 AM EDT
[#9]
standard ABT - take the jap, core it with an apple corer (you cut off the stem, there is no need to split the pepper if you use an apple corer), fill with cream cheese (warm up the cream cheese first, soft cheese is easier to work with) and a little smokie (the soft cheese will squirt around it, filling the pepper nicely), wrap with thin sliced bacon (1/2 slice - it is one stretched wrap), smoke at 250-300 till bacon is done (I often smoke at 225, for 1 1/2 hours (or however long it is convenient (normaly this is when I go to mass), then finish off at 300 (bacon just does not get done at 225) as we rush out the door to a pot luck. I think 75 peppers will fit in my insulated casserole tote (I give the peppers more room on the pit for smoking, then cram them into the tote to keep warm).
Trick - I use skewers to keep them standing on end so the creamy goodness does not leak out. 5 peppers per skewer - then take 5 skewers and cross skewer the outside peppers. You now have a grid of 25 to put on the pit. I think my pit will hold 100 peppers or so (it is a uds, so 22" round). Please note the difference between the amount I cook, and the amount that actually gets delivered. not the best picture - remembered I wanted to take it after I tried to move a grid - did not soak the skewers, so my bad and they broke. Looks like those were also grids of 16 rather than 25, might have been big peppers or shorter skewers.  ––- The corer keeps you from ever touching the seeds - unless you do something stupid. I did once, hands burned for almost 24 hours. Repeated soaking in milk finally helped cut the pain. |
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Posted: 10/8/2012 10:33:36 AM EDT
[#10]
Quoted:
standard ABT - take the jap, core it with an apple corer, fill with cream cheese and a little smokie, wrap with thin sliced bacon (1/2 slice - it is one stretched wrap), smoke at 250-300 till bacon is done (I often smoke at 225, for 1 1/2 hours (or however long it is convenient (normaly this is when I go to mass), then finish off at 300 (bacon just does not get done at 225) as we rush out the door to a pot luck. I think 75 peppers will fit in my insulated casserole tote (I give the peppers more room on the pit for smoking, then cram them into the tote to keep warm). Trick - I use skewers to keep them standing on end so the creamy goodness does not leak out. 5 peppers per skewer - then take 5 skewers and cross skewer the outside peppers. You now have a grid of 25 to put on the pit. I think my pit will hold 100 peppers or so (it is a uds, so 22" round). Please note the difference between the amount I cook, and the amount that actually gets delivered. Dude. The preferred nomenclature is Japanese-American. 
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Posted: 10/8/2012 10:37:05 AM EDT
[#11]
http://www.foodnetwork.com/recipes/emeril-live/joes-screaming-stuffed-jalapeno-poppers-recipe/index.html
Every time I've made these, people have raved about how good they are. And if I'm not careful, I'll eat them until I get sick. I have always cooked them under the broiler on racks over baking sheets, turning as needed. |
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Posted: 10/8/2012 10:38:01 AM EDT
[#12]
One of the best ways I have ever had it was with Duck Breast. Marinate the duck breast in a rasberry chipolte sauce for 24 hours then proceed with cutting the Jalapenos in half length wise removing the seeds. Stuff with cream cheese and the marinate duck and wrap with bacon. He did them on the grill at what temp I do not know but I want to say they were on for 10-15 minutes. damn tasty and it gets rid of the rubberyness of the duck
This is not my recipe but a friends who is an avid duck hunter. |
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Posted: 10/8/2012 10:38:07 AM EDT
[#13]
Ok, this is an important pro-tip: Wear gloves and thoroughly wash your hands after preparing peppers. Use a soap that breaks down oil, like a dish soap, not normal hand soap.
Especially if you are going to go take a leak. Ask my freinds how I know this, and why I can't attend parties without having to tell the story about that one time when I got pepper oil all over my junk and spent the better part of an evening hunched over what felt like the smoldering remnants of Dresden circa 1945 which had replaced my manbits. |
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Posted: 10/8/2012 10:39:01 AM EDT
[#14]
A cream cheese and tunafish mix is a good stuffer. Then wrap with bacon,
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Posted: 10/8/2012 10:39:03 AM EDT
[#15]
Cream cheese is just nasty! 
I core mine and stuff them with Monterey Jack wrap with bacon and throw on the smoker. I freeze the leftovers and reheat them in my toaster oven. I don't know what's better the fresh or leftovers.
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Posted: 10/8/2012 10:39:57 AM EDT
[#16]
Use some gloves too!
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Posted: 10/8/2012 10:46:01 AM EDT
[#17]
Quoted:
Use some gloves too! Yep, thanks for that. Got juice in the eye after making some salsa earlier this year. With a contact lens in. 
Thanks guys, I'm off to the store for some fixings. |
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Posted: 10/8/2012 11:03:39 AM EDT
[#18]
Quoted:
bake in oven 275 deg. on a type of pan (stuffed cheese side up) that will allow bacon grease to drip away. bake until bacon is crispy or until cheese starts to drip through. You forgot:
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Posted: 10/8/2012 11:05:31 AM EDT
[#19]
I just remove the seeds, replace with cream cheese, wrap with bacon and grill. Nothing better than stuffed/wrapped jalapenos out of the garden.
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Posted: 10/8/2012 11:14:12 AM EDT
[#20]
Quoted:
http://www.foodnetwork.com/recipes/emeril-live/joes-screaming-stuffed-jalapeno-poppers-recipe/index.html Every time I've made these, people have raved about how good they are. And if I'm not careful, I'll eat them until I get sick. I have always cooked them under the broiler on racks over baking sheets, turning as needed. Following this link brought me to the jalapeño popper grilled cheese sandwich recipe. I thank you. 
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Posted: 10/8/2012 11:15:26 AM EDT
[#21]
Tag.
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Posted: 10/8/2012 11:16:15 AM EDT
[#22]
slit those peppers lengthwise and take the seeds out, stuff with a mixture of cream cheese and cooked bacon crumbles, wrap with bacon (fixed with toothpick) brown on a low heat grill until done.
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Posted: 10/8/2012 11:23:37 AM EDT
[#23]
Cut the stem off, core the pepper. I usually brown some pan sausage and mix it with cream cheese and cheddar then stuff it into the pepper. I run a toothpick through near the top and use it as an anchor for the bacon. Wrap with bacon and grill til done. The bacon goes over the opening to help keep the stuffing in. I made them last weekend and used chorizo and Monterey jack cheese...was delicious. No matter how many I make they are always finished.
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Posted: 10/8/2012 11:36:06 AM EDT
[#24]
Cut lengthwise, remove seeds. Stuff with cream cheese. Wrap venison steak around jalapeño, then wrap bacon, and secure with toothpick. Sprinkle with favorite seasoning. Grill until bacon is done.
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Posted: 10/8/2012 11:43:44 AM EDT
[#25]
If you want them hotter just remove less of the seeds and membrane. My jalapenos were very mild without the seeds and membrane.
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Posted: 10/8/2012 11:52:19 AM EDT
[#26]
Cut peppers lengthwise, clean and de-seed.
Cook up a little hamburger or sausage and drain off grease, cool under water. Mix hamburger/sausage in Philadelphia cream cheese. Put a slab of this mix in the pepper. Lay a peeled and de-veined shrimp on top. Lay a slice of smoked bacon on top of that. Grill. |
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Posted: 10/8/2012 11:54:15 AM EDT
[#27]
Damn.......... all these look amazing................
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Posted: 10/8/2012 2:45:43 PM EDT
[#28]
They're cooking now.
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Posted: 10/8/2012 2:49:12 PM EDT
[#29]
The best canned tuna you can get (if you can't get it and cook it yourself)
chopped scallions chopped sweet pickles mayo (not too much, just enough to mix) tiny bit of salt ground black pepper Basically, it is the tuna fish sandwich mix, going inside a half jalepeno sliced lengthwise and cleaned of veins and seeds. |
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Posted: 10/8/2012 2:50:56 PM EDT
[#30]
While I wait............................
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Posted: 10/8/2012 2:57:01 PM EDT
[#31]
I got some stuffing left. What do I do with this? I used precooked sausage crumbles and it's like meat candy on a spoon.
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Posted: 10/8/2012 3:00:44 PM EDT
[#32]
Cook chorizo and eggs together (leave a little undercooked), fill jalapeno with eggs/chorizo mix, wrap in bacon, bake till bacon is cooked and enjoy. You can also try and squeeze a little pepperjack or cheddar if you like cheese
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Posted: 10/8/2012 3:02:17 PM EDT
[#33]
Quoted:
Quoted:
bake in oven 275 deg. on a type of pan (stuffed cheese side up) that will allow bacon grease to drip away. bake until bacon is crispy or until cheese starts to drip through. You forgot:
Oh SNAP!!! I will definately try this! |
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Posted: 10/8/2012 3:05:41 PM EDT
[#34]
Found a solution for the extra stuffing...................
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Posted: 10/8/2012 3:16:12 PM EDT
[#35]
Made a huge batch once and that was enough.... well I technically didn't. I found out by accident they were Serrano poppers!!!! My hands were sore and swollen for a few days.
Posted Via AR15.Com Mobile |
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Posted: 10/8/2012 3:25:12 PM EDT
[#36]
Make up some cream cheese with chopped shrimp, garlic, and shallots in it.
Stuff in pepper. Wrap in bacon. Grill. Fucking profit! |
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Posted: 10/8/2012 3:34:15 PM EDT
[#37]
I'll grade myself as pretty good, but not mind blowing.
I've got somethng to build on. This is my first try. 
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Posted: 10/8/2012 3:38:02 PM EDT
[#38]
whats the stuffing
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Posted: 10/8/2012 3:48:09 PM EDT
[#39]
8oz Philly cream cheese
4oz shredded parmesan cheese 9.6 oz bag of Jimmy Dean sausage crumbles A handful of cut up green onion tops Mix in bowl Slice peppers in half and remove as much of the heat as you think you need to. Stuff peppers. I used applewood bacon for the ones that got it. Ended up cooking the unwrapped ones for ~26 minutes and the bacon wrapped ones ~30 minutes. Total time from start to cleanup is one hour. ADDING: I used 24 large peppers and had a tiny bit of stuffing left over. |
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Posted: 10/8/2012 3:48:22 PM EDT
[#40]
Fill 'em, roll 'em up in a circle, stick a toothpick in 'em. Freeze 'em.
Batter 'em, deep fry 'em.
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Posted: 10/8/2012 3:52:19 PM EDT
[#41]
OMG these look amazing
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Posted: 10/8/2012 3:56:12 PM EDT
[#42]
Cross posted from the bge thread
Slice 'em long ways & remove the seeds. Brown 1lb of chorizo and remove it from heat, stir in cream cheese & 1tbsp of paprika 1tsp cayenne, stuff the jalapeños with the mixture & sprinkle your favorite rub over them, wrap in bacon & secure with a tooth pick |
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Posted: 10/8/2012 4:05:18 PM EDT
[#43]
Try mixing beef fajita seasoning with the cream cheese for a little extra zip.
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Posted: 10/9/2012 9:15:04 AM EDT
[#44]
Next time you're waiting for the jalopenos to finish up, you might think about fixing that electrical outlet next to the stove.
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Posted: 10/9/2012 9:29:33 AM EDT
[#45]
If you are ever in Tampa, FL down near MacDill go to Love's Artifacts and order the stuffed jalapenos. Stuffed with peanut butter then fried. Served with grape jelly. Laugh now, but if you ever have it you'll stop in every time your in Tampa. -J
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Posted: 10/9/2012 9:32:01 AM EDT
[#46]
Quoted: Core and slice, longitudinally, fill with cream cheese. Insert little smokie sausage and wrap with ONE wrap of bacon, insert toothpick. Bake them oriented so the cream cheese stays in, and til bacon is cooked. Make optional dip with sour cream, enchilada seasoning and hot sauce to taste. THIS. Didn't you originally post this many moons ago? Regardless, I makes these out on the grill (indirect heat), and they a.fucking.mazing. I have yet to see someone not absolutely love them. |
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Posted: 10/9/2012 9:33:00 AM EDT
[#47]
Stuffing them with boudin is also delicious.
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Posted: 10/9/2012 9:40:44 AM EDT
[#48]
Tag
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