Does anyone know how to make stuffed jalapenos?!


Question: with the bread batter and cheddar cheese?


Answers: with the bread batter and cheddar cheese?

16 fresh jalapeno chiles
2-1/2 cups milk
1/2 pound grated chihuahua, monterey jack, cheddar, or cream cheese
Flour for coating
1 lightly beaten egg
2-1/2 teaspoons water
1 teaspoon oil
3/4 cups dry, seasoned bread crumbs
Oil for deep frying

Carefully slit one side of each jalapeno chile. Remove the seeds with a sharp paring knife. Place the chiles in a container and cover with milk. Let soak overnight in the refrigerator.

The next day, drain and rinse the jalapeno chiles.
Stuff each chile with cheese. Dip stuffed chiles in flour, shaking off the excess.

Beat the egg, water, and oil. Dip the floured chiles in the egg mixture and roll in bread crumbs, being sure the surface of the chiles is completely coated. Place coated chiles on a rack within a tray and refrigerate uncovered for about 20 minutes to dry out.

Heat oil in a deep-fryer to 425 degrees F. Ease stuffed jalapenos into oil, a few at a time without crowding, and cook until golden brown. Drain on paper towels and serve hot.

ok i know how to make really good chicken stuffed jalapenos with cream cheese wraped in bacon & seasoned with MC'Cormick grill mates mesquite seasoning THIS IS THE BOMB LET ME TELL YOU but im sure you can use some kind of batter and use chedded cheese let me know if you want the reciepe

The technique you're talking about is a chili relleno. I've never stuffed jalapenos, but I've used them. The usual American version of relleno uses Anaheim green peppers. The way I did it was to cut the stem end off jalapenos and make a partial slit down one side. Remove the seeds and white veins. (That's where the heat is.) Then I stuff it with Jalisco cheese. Open a can of Ortega chilis. They're the Anaheim greens and have had the skin removed (the most indigestible part). Remove any pieces of black skin and remove any seeds that are left. Insert the stuffed jalapeno and Monterrey Jack cheese into the Anaheim pepper.

Make the "bread" batter by whipping 3 egg whites into soft peaks. While folding the whites, work 3 tbsp of white flour and a half cup of milk into the batter. Coat the stuffed Anaheim peppers with the batter and deep fry in 350 F oil until golden brown. Here's where I stop giving directions. I've tried making relleno sauce, but it's still a work in process. I'm getting closer. Too bad you can't buy a commercial sauce to just heat and serve over the rellenos.

HERE U R:

Cheese and Jalapeno Stuffed Chicken Breast
4 boneless skinless chicken breasts
8 slices bacon
4 tablespoons cream cheese
1/2 cup shredded monterey jack pepper cheese (cheddar, mozzarella, jack or blue cheese also work well)
2 diced jalapenos
chili powder
garlic salt
black pepper
8 toothpicks
Directions
1pre-heat oven to 350 degrees.
2grease baking dish.
3cut a pouch in each chicken breast fillet, careful not to poke through
4spread 1 Tbsp cream cheese in each pouch.
5add 1/4 shredded cheese in each pouch.
6add diced jalape?os to each pouch (more or less than 1/2 a jalape?o per chicken breast depending on your spice level preference)
7sprinkle garlic salt, chili powder and pepper on top of fillets to taste.
8wrap 2 pieces of bacon around each fillet
9secure each bacon piece with 1 toothpick near the opening of the pouch to keep fillet together.
10place in oven
11bake for 30 minutes.


Jalapeno Poppers Stuffed with Cheese and Crab
16 fresh jalapeno chiles
2 1/2 cups milk
1/4 lb grated cheddar cheese
1/4 lb cream cheese
1 (8 ounce) can lump crabmeat , drained and checked for shells

flour , for coating
1 lightly beaten egg
2 1/2 teaspoons water
1 teaspoon oil
3/4 cup dry seasoned bread crumbs
oil (for deep frying)

Directions
1Carefully make a lengthwise slit up the side of each chile and remove the seed sack.
2Cover the jalapenos with milk and soak overnight in the refrigerator.
3Mix cheese and crab.
4Drain, rinse and fill each chile with cheese mixture.
5Coat each one lightly with flour (this helps the coating adhere).
6Mix together the egg, water and oil and dip each chile in the mixture, then in the crumbs.
7Make sure all the surface is coated with crumbs; gently pat any loose crumbs into place.
8Place the chiles on a rack, to dry at room temperature for 15-20 minutes before frying.
9This is important, because otherwise the coating will come off while frying.
10Deep fry the chiles in hot oil until golden brown, drain on paper towels season with salt and serve hot with salsa or your favorite sauce.


Baked Jalapeno Stuffed Wraps
12 medium jalapenos
8 ounces cream cheese
24 slices bacon
2 teaspoons cayenne pepper (cajun spice seasoning is better if you can get it)
4 ounces monterey jack cheese (finely shredded)
1-2 ounce olive oil
Directions
1Set out cream cheese to let it get soft.
2Take the jalapenos and cut in halves.
3Make sure you remove all seeds and the enter membrane that the seeds are on.
4Once the cream cheese is soft mix in the Monterey jack, cayenne pepper or cajun spice if you have that instead of the cayenne.
5Fill each half with the mix and then wrap each piece with a slice of bacon.
6Slightly oil cookie sheet with olive oil and place stuffed jalapenos on it.
7Put in an oven at 375°F and cook until bacon starts to crisp.
8Make sure not to cook to long, you don't want the cream cheese to become to soft.


Jalapeno Poppers Stuffed with Squash and Feta
1/2 cup baked winter squash
1/4 cup feta cheese
6 sage leaves , minced
1 clove garlic , minced
1/4 teaspoon salt
12 jalapeno peppers
Directions
1Preheat oven to 425 degrees; spray baking dish with nonstick spray.
2Puree squash, cheese, sage, garlic, and salt in a food processor until smooth Using gloves, slit the jalapenos down one side (leave stems on) and remove seeds Fill jalapenos with 2 teaspoons of the mixture.
3Roast in the oven for 25 minutes and serve hot.

Bacon Wrapped Stuffed Jalapeno Peppers
12-24 large jalapeno peppers (as large as possible)
16 ounces cream cheese , room temp. (2 packages Philadelphia works best)
4 large garlic cloves , minced
1/4 cup finely chopped sun-dried tomatoes
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon coarse sea salt (to taste)
1 lb bacon
toothpicks , soaked for about 15 minutes in water
Directions
1Mix cream cheese, garlic, sundried tomatoes, cilantro and salt until well blended. You can now set the mixture aside or even freeze for up to a couple of months in a freezer bag.
2You'll want to wear some kitchen gloves for this step! Slice the jalape?os lengthwise, being careful not to slice them in half. Then slice at the top along the width of the pepper just about a quarter inch below the base of the stem until you cut through the core, again being careful not to cut completely through the pepper (This step will probably take some practice). Now you need to decide whether you want to keep the seed webbing for those that like it really hot, or remove them for a lot less heat. I like to do about half and half so that you can please everyone. Anyway, if removing the seeds, gently remove the core using a paring knife by spreading the pepper carefully, you may need to shake some of the remaining seeds out.
3Separate the strips of bacon and cook in the microwave for about 5 minutes on high, just enough to give it a head start. Then pat dry with paper towels. Just to soak up some of the grease. Set it aside to cool.
4Fill either a pastry bag or just a freezer bag (cutting one corner out), and pipe some of the filling into each pepper until full but still able to almost close the pepper.
5Wrap each pepper with a strip of bacon then use two or three toothpicks to secure the pepper closed.
6Place the jalape?os on a medium heat grill and cook until the bacon is crisp. you'll need to turn frequently to heat them evenly. you may even want to use foil to prevent the mess. I find that by cooking the bacon a little first and not over filling that you'll get minimal mess however.
7Let them sit for about 5 to 10 minutes and serve them up! Don't forget which ones have the seeds!


Stuffed Jalapeno Pita Bites
1 (18 count) package mini pita pockets (Cut in half)

1/4 cup margarine
1/2 cup finely diced onions

1 (8 ounce) package cream cheese

8 slices bacon (cooked cooled and crumbled)
1 small tomato , finely chopped
1/3 cup jalapeno peppers , finely chopped

Directions
1Cook bacon, cool and crumble.
2Cut mini pitas in half with scissors.
3In bowl microwave margarine and onions until soft - about 2 minutes.
4Add cream cheese and blend with mixer until creamy, fold in crumbled bacon, tomato and peppers and stuff into pitas.
5NOTE instead of the jalapeno peppers you may use a small jar (just under 4 1/2 ounces)of garlic and jalapeno puree, which is my favorite way of preparing these. This also makes a terrific dip.

Stuffed Jalapenos
-----------------------------------BAT...
6 c Self rising flour
2 c Aunt Jamima Corn Meal Mix
6 Eggs; separated
1/2 ga Buttermilk
1 tb Onion powder
2 tb Garlic powder
2 tb Black pepper
2 tb Paprika
Peanut oil

Instructions:
----------------------------------STUF...
2 cn Whole jalapeno peppers; (1
-gallon )
1 lb Ground beef
1 lb Ground sausage
1 c Montery jack cheese;
-shredded
1 c Sharp cheddar cheese;
-shredded
1 Yellow onion; chopped

Mix all dry batter ingredients in a very, very large bowl. Then blend the
egg yolks with the buttermilk and stir into dry ingredients until pancake
batter consistency is reached. Beat the egg-whites and fold into the
batter. Stuffing: Saute the onion in a little butter until done, then fry
up the ground beef and sausage together with the onion until brown, then
pour into colander and drain, but don't let the meat get too dry. Mix in
the shredded cheeses. Now you re ready to start stuffin them peppers. Drain
the peppers from the can, then wash them real good. Cut each pepper open
and remove the seeds. Stuff the little puppies! When you get them all
stuffed, set in freezer for about an hour. This will help stuffing stick
together when you place it in the batter. After they have set in the
freezer about an hour start dipping them in the batter, and fry in deep
fryer at about 350 degrees. When each one is golden brown, remove and place
on paper towel.


I HAVE MADE THESE WITH AND WITHOUT THE MEAT AND THEY WERE GOOD BOTH WAYS

no,but i stuff jalapenos out of the can with tun and they are great.
another is to stuff jalapenos with cream cheese wrapped them around with bacon and grill them,OMG, they are delicious!!





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