How To make Stuffed Jalapenos (Massa's)

Bacon Wrapped Jalapeno Chicken Thighs | Stuffed Boneless Chicken Thighs Malcom Reed HowToBBQRight

Bacon Wrapped Jalapeno Chicken Thighs | Stuffed Boneless Chicken Thighs

#baconwrappedchicken #howtbbqright #jalapenochicken

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For this Bacon Wrapped Jalapeno Chicken Thighs recipe I’m using boneless, skinless chicken thighs. You can find these at your local grocery store fresh or frozen, and you can even debone them yourself if you want.

Ingredients for Bacon Wrapped Jalapeno Chicken Thighs:
- 8 Boneless Skinless Chicken Thighs
- 4 Jalapeno Peppers
- 8oz Cream Cheese
- 8 Strips of Bacon
- 1 Stick of Real Butter
- Killer Hogs The BBQ Sauce (or your favorite BBQ Sauce)
- Killer Hogs The BBQ Rub (or your favorite BBQ Rub)

Remove the thighs from the packaging and place on a cutting board designated for poultry. If there is any excess fat on the thighs go ahead and trim it off. Season each side with a good dose of my All Purpose Seasoning.

Split the Jalapeño Peppers in half lengthwise and remove the seeds and veins. Fill each half with cream cheese and sprinkle a touch of Dry Rub on top.

Place the stuffed pepper cheese side down in the center of each chicken thigh and form the meat around the pepper. Next wrap each thigh with a strip of bacon.

To keep the thighs in a natural shape while cooking I use one of my Competition Chicken Pans. Spray the pan with cooking spray and place each thigh upright in the pan. Season the thighs with a little Killer Hogs Dry Rub and place a Tablespoon of Butter on each one.

For this cook I’m using my Big Green Egg running at 300 degrees. Throw on a couple chunks of pecan for some smoke and place the chicken pan on the center of the grate.

After 45 minutes the bacon should start to brown and the chicken will have absorbed enough smoke flavor. Cover the pan with aluminum foil and continue to cook until the internal temperature hits 165 degrees. At this point remove the pan from the smoker. Be sure to where insulated gloves because it will be hot. Carefully take each thigh out of the chicken pan and re-season each side with Bbq Rub. Place the thighs on a chicken rack and back out on the smoker for 5-10 minutes. This gives the rub time to dry.

For the finishing glaze I use a bottle of Killer Hogs The Bbq Sauce. Heat it in a small pan or in the microwave for 5 minutes stirring occasionally. Once the rub has set, dunk each thigh in the warm sauce and place it back on the rack to drain.

The rack goes back on the Egg for a final 5-10 minutes. Just long enough for it to “tack up”. If you see it getting dark remove the thighs immediately.

Let the thighs rest for just a few minutes and they’re ready to serve these Bacon Wrapped Jalapeno Chicken Thighs.

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JALAPENO POPPER Grilled Stuffed Mushrooms! | How To

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Cooking stuffed mushrooms on the grill is dandy and all, but stuffing them full of jalapenos and cream cheese and then grilling them makes for an appetizer or side ready to please all your guests.

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How To Make Jalapeno Popper Mummies | Halloween Appetizers Recipe

Spooky jalapeno popper mummies are super easy to make and are stuffed with a tasty cream cheese filling. Alyena will show you how to make these super cute Halloween appetizers.

Jalapeno Popper Recipe:
8 Jalapenos (sliced down the middle, remove seeds, rinse, dry)
6 oz cream cheese (room temp)
1/2 cup pepper jack cheese
1/2 cup of white cheddar
2 Tbsp fresh chopped chives
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
Mix together, taste to check seasoning
Stuff Jalapenos, but don't over fill
1 Pillsbury pie crust
Roll it a little bit thinner, cut into strips
Wrap dough strips around the stuffed jalapenos
Egg wash the dough
Bake at 400 degrees F for 12 to 15 minutes or until the mummy dough is golden brown
Add the candy eyeballs and ENJOY!
Happy Halloween!!

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#halloweensnacks
#halloweenfood
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00:00 Introduction
00:15 Making the Filling
03:30 Decorating the Jalapeno Poppers
03:46 Tasting the Jalapeno Poppers

COOK WITH ME // Jalapeño Crescent Poppers

I made these Jalapeño Crescent Poppers for the Super Bowl, but they are good for any party or every day if you are like us.

Jalapeño Crescent Poppers
8 oz pillsbury crescent dough sheet
6 oz cream cheese, softened
4 strips bacon, cooked and crumbled
4 oz can diced jalapeño, drained

Combine cream cheese, bacon, and jalapeño. Lay out dough sheet and cut in half longways. Spread half cheese mixture on each section of dough. Roll into two ropes with cheese on the inside of the roll. Cut each rope into 16 pieces. This makes 32 pieces total. Place onto greased cookie sheet. Bake in preheated oven at 375º for 13 minutes.

Korean Stuffed Peppers | Korean Street Food Gochu Twigim! ????

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Gochu Twigim, Korean Stuffed Pepper
Ingredients

For the Stuffing
10 oz ground pork (You can substitute to ground beef, turkey or chicken)
3 cloves garlic, chopped
1/4 cup carrot, chopped
1 green onion, chopped
1/2 tsp salt
1/4 tsp black pepper
1 tsp cornstarch
1/4 tsp sesame oil
1/4 tsp sugar

To Prepare the Peppers
10 to 12 large Korean peppers or 14 to 16 jalapeno
1/4 to 1/3 cup tempura powder

For the Batter
2 cups tempura powder
1 to 1 1/4 cup cold water frying oil

For the Sauce (Cho-ganjang)
2 Tbsp soy sauce
2 Tbsp rice vinegar or lemon juice
1 tsp gochugaru, Korean red pepper flakes (You can substitute to cayenne)

Jalapeño's and Cheese Baked Directly Into the Dough!

In this video you get a recipe for the most delicious Jalapeño Popper Pizza you'll ever see! Check out the recipe link below.
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