Jalapeno Poppers Cheeseburger Style
Try this cheeseburger twist on a jalapeno popper recipe. These jalapeno poppers taste fantastic with blue cheese, but use lean ground beef and whatever cheeses you prefer. A printable copy of this recipe can be found at
Give this cheesy jalapeno recipe a try and let me know what you think, and for more Chef Buck recipes visit my website at
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Cheeseburger Jalapeno Popper Recipe:
10 JALAPENO PEPPERS
½ cup ONION (chopped)
8 oz CREAM CHEESE
8 oz GROUND BEEF (lean)
¼ cup CHEDDAR CHEESE (shredded)
¼ cup BLUE CHEESE (crumbled)
1 cup PANKO BREAD CRUMBS
1 Tbsp WORCESTERSHIRE
SALT and PEPPER to taste
and extra CHEDDAR and BLUE CHEESE
for topping
Directions:
Remove cream cheese from the fridge to soften for half an hour.
In a skillet on medium heat, brown 8 oz of lean ground beef--the leaner the better--you don't want your poppers to be overly greasy! As the beef browns add onions, Worcestershire sauce, and salt and pepper to taste. As soon as the beef browns, take the skillet off the heat and allow it to cool, because you don't want to add hot beef to your cheese mixture...it'll just be a mess.
While your seasoned beef cools, prepare the poppers. Carefully slice off the very end of the stems, leaving the interior off the jalapeno intact. Slice the pepper lengthwise in half. Using a small spoon, scoop out the seeds and ridges, being careful to leave the end of the jalapeno intact--it'll make a kind of canoe shape.
In a bowl, combine the softened cream cheese, the cooled beef, and ½ cup of your favorite shredded cheeseburger cheeses (we like using blue cheese, cheddar, and Monterey jack...although I think blue cheese is best!). Thoroughly mix. It'll be a semi-unattractive bowl of meat-cheese...but that's okay, it'll look better in the pepper.
Using a spoon, stuff the jalapeno halves with the cheese and beef mix. Don't overstuff, just to the top of the pepper.
Spread breadcrumbs on a flat surface, and press the cheesy side of the stuffed pepper into the breadcrumbs to form a coating.
Arrange poppers on a baking sheet and bake in a 400 degree F oven for about 25 minutes.
After about 25 minutes, once some of the breadcrumb toppings have begun to brown, remove the poppers from the oven and top with additional cheese. I love using blue cheese for this part! --it is delicious--but feel free to use whatever cheese you love (although blue cheese is seriously the best). Return poppers to the oven for 5-10 minutes or until cheese is melted, and then serve. Hope you like it!
Give this jalapeno popper recipe a try and let me know what you think, and bon appétit!
The music is Peppy Pepe by Kevin MacLeod. Music track used with permission Creative Commons: By Attribution and found at this link:
More of Kevin MacLeod's terrific music selection can be found at
The STEAK MONSTER: Jalapeño Popper Stuffed NY Strip Roast
The strip loin is an underrated cut. It's also known as the top loin and it's where we get NY strip steaks. I used to think that ribeyes and rib roasts were the only way to go, but now when feeding a crowd, a whole strip loin is the way I do it. The strip is made up of the same
muscle as the eye of the ribeye and when covered in a compound butter then smoked, it's just as good and also about $100 cheaper.
Stuffing it with jalapeño poppers takes it to another level. It takes some patience hollowing out the holes, but it's a fun project that is guaranteed to impress your guests. The peppers get cooked just enough to take away the bite, but they still maintain some of the crunch.
Some tips: make the holes at an angle so that you can slice against the peppers at the end, and use tooth picks to hold the peppers in place. Let me know if you try it!
Compound Butter Ingredients:
-2 sticks of unsalted butter
-1.5T chopped garlic cloves
-1.5T shallots
-Several sprigs of rosemary
-Several sprigs of thyme
-1T BBQ Rub or salt & pepper
-1/2 package applewood smoked bacon
Compound Butter Directions:
-Chop finely: Garlic cloves, shallot, sprigs of rosemary and thyme.
-cook the bacon until crispy, then remove from heat and chop
-Mix all ingredients with room temp butter and BBQ rub.
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JALAPENO POPPERS | Crunchy Cream Cheese Jalapeno Poppers
Today I am making cream cheese filled jalapeño poppers. The filling is versatile and so is the breading. These are great for a snack or a side with your favorite meal.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home cooked food.
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MY Other JALAPENO POPPERS RECIPE
INGREDIENTS
6 to 7 medium to large fresh jalapeño peppers
8 oz block (227 g) cream cheese
4 oz (113.5 g) white cheddar cheese
1/3 cup all purpose flour
2 large eggs
1 cup Panko bread crumbs
1/2 cup plain or seasoned bread crumbs
cooking oil for frying
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Jalapeno Poppers Stuffed Chicken Breast
I love a stuffed chicken - and this is my (current) favourite. Think - Jalapeño popper, stuffed inside chicken. Warm, cheesy, spicy. Fabulous, easy way to make chicken breast a whole lot more exciting!
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