Bacon Wrapped Cream Cheese Filled Jalapenos | Party Bites and Appetizers
Super easy party appetizer: Bacon Wrapped Jalapenos! Full recipe here:
This party appetizer is SO easy to make, and is wildly delicious! It's creamy, salty, meaty, spicy in each bite. Bacon wrapped jalapenos stuffed with cream cheese.
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Oven Baked Cream Cheese Jalapeno Poppers Recipe - EatSimpleFood.com
Recipe:
This easy cream cheese stuffed jalapeño poppers recipe is oven baked at 375F for ~25 minutes. Filled jalapeño poppers are a great appetizer and are very easy to eat.
This stuffed jalapeño popper recipe has enough filling for 10 whole jalapeños (20 halves). It could make up to 12 whole jalapeños (24 halves) if the peppers are smaller.
Conversely, use all 8 oz of the cream cheese block and add a pinch more of the other ingredients if you want more filling or if you want to add a couple more stuffed jalapeños to this easy popper recipe.
These jalapeño poppers have cream cheese and cheese. However, they are not overloaded with these ingredients, but they can be if desired. Just add more of it or omit a couple peppers. I prefer to have poppers a little healthier and to taste the jalapeno just as much as the cheese and cream cheese.
Filling Variations for Stuffed Jalapeño Poppers Recipe
Stuffed jalapeño filling ideas are abundant! Switch out the filings, cheeses, and spices for a new variation each time. Add a couple Panko bread crumbs if trying to bulk the poppers.
Some different cheeses could be Parmesan cheese, colby jack, cheddar cheese, feta cheese, or goat cheese.
Leave out the tomato paste if you don't have it and add a little ketchup for color. Try your favorite ground, fresh, or dry herbs or spices: curry, turmeric, Italian seasoning, fennel, etc...
Don't like those spices or have them in your pantry? Cool, nix 'em from the recipe. It's all just a preference. The stuffing and cooking technique is the same for baking jalapeño poppers if you have the spices or not.
Wanna add some more protein? Try adding a couple pieces of chopped uncooked bacon to the top of the cream cheese mixture or wrap 1 small piece around the whole stuffed jalapeño.
How To Prepare Easy Stuffed Jalapeño Poppers
-Preheat oven to 375. Line a baking sheet with aluminum foil or use a baking dish (for easy clean up).
-Cut jalapeños in half. Remove the seeds and white membranes with ¼ teaspoon utensil by scraping along the inside edge of the jalapeños (see video). Wear gloves if you are sensitive to heat. Set on a baking sheet/dish.
-Mix together the jalapeno popper filling: cream cheese, cumin, coriander, oregano, salt, lime juice, and tomato paste. Once that's integrated, then add the grated cheese. (This just makes it easier to stir/mix).
-Evenly fill the jalapeno halves with a spoon, piping bag, or ziploc bag with a small hole cut in the corner that acts like a piping bag. A piping bag or ziploc bag will be the easiest. It may also look like your filing is little cat poop in the jalapeno. You're welcome!
-Bake stuffed jalapeno poppers uncovered ~ 25 minutes or until cheese starts to brown slightly. Turn on the broiler for ~ 2-3 minutes (watching carefully so it doesn't burn!) if it isn't brown.
Spice Levels of Jalapeño Peppers
The spiciness level depends on the age of the pepper. Mild jalapeños are generally younger peppers. Conversely, older jalapeños are generally hotter.
Like bell peppers, jalapeno peppers start green and turn red with age. This also generally (not always!), makes them sweeter and spicier.
The seeds and white membranes are the hottest/spiciest part of any pepper, so be sure to remove them. A little ½ teaspoon run along the middle of the halved jalapeno usually does the trick (see video).
Wear gloves if you have them and are sensitive to heat. Jalapeños can give off heat when cutting and deseeding this many.
Serves 6 (4 each)
Ingredients:
-10 medium jalapenos, halved & seeded, membranes removed
-5 ounces cream cheese, room temperature
-1 tsp ground cumin
-¼ tsp ground coriander
-½ tsp dried oregano
-¼ tsp salt
-3 Tbsp fresh lime juice
-1 Tbsp tomato paste
-½ cup (~2 oz) Monterey jack cheese, grated
-¼ cup cilantro leaves, chopped for garnish
Instructions:
-Preheat oven to 375. Line a baking sheet with aluminum foil or use a baking dish (no need to oil).
-Cut jalapeños in half. Remove the seeds & membranes with ¼ teaspoon utensil by scraping along the inside edge of the jalapeños. Wear gloves if you are sensitive to heat. Set on a baking sheet/dish.
-Mix together: cream cheese, cumin, coriander, oregano, salt, lime juice, and tomato paste. Once that's integrated, then add the grated cheese. (This just makes it easier to mix).
-Evenly fill each Jalapeno with a light layer of the mixture with either a spoon, pastry filler, or ziploc bag with a corner cut out. The mixture will look even on the jalapeno and not be spilling over too much. Add more if you like but that's plenty of cheese if you want to taste the jalapeno.
-Bake uncovered ~ 25 minutes or until cheese starts to brown slightly. Turn on the broiler for ~ 2-3 minutes (watching carefully so it doesn't burn!) if it isn't brown.
-Top with fresh chopped cilantro.
Happy Eating!
Beckie
Jalapeño Popper Corn Dogs Recipe | How to Fry Cheese & Bacon Stuffed Jalapenos
Jalapeno Poppers are a grilling staple for any backyard BBQ master, but after a few dozen tries, you might be looking for a new twist to the old standby. Jalapeno Popper Corn Dogs are that twist! These whole jalapenos are stuffed with cream cheese, cheddar cheese, and bacon, then fried whole in a corndog batter. You end up with a knockout party bite that combines the salty savory flavors of a popper with the sweet and savory taste of corndogs, and everything finishes off with that subtle jalapeno heat. Long story short, they're delicious and something both your BBQ and your Carny friends can finally agree on.
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Ingredients
8 large jalapenos
6-8 pieces of cooked crispy bacon, then crumbled
2 qts. frying oil (peanut, canola, vegetable, etc.)
8 oz. cream cheese
4 oz. shredded cheese
1 cup cornmeal
1 cup all purpose flour
1/4 sugar
1/4 tsp. salt
1/8 tsp. pepper
4 tsp. baking powder
1 egg
1 cup milk
Dipping sauces
Supplies
1 Long skewer bamboo, wooden, or metal
High walled pan or pot for frying (or deep fryer)
Sharp knife
Silicon spatula
Stand Mixer (optional)
2 Large mixing bowls
Instant Read Thermometer (Here's the one I use: Amazon Link - )
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Korean Stuffed Peppers | Korean Street Food Gochu Twigim! ????
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Lodge 14 inch Cast Iron Wok
Frying Chopsticks
Cooling Rack
Electronic Knife Sharpener
Canon EOS Rebel T5i with 18-135mm STM Lens
Canon EOS 70D with 55-250mm STM Lens
Canon EOS 80D
Canon EF 50mm f/1.8 STM Lens
Panasonic LUMIX GH5 4K Mirrorless Camera with Lecia Vario-Elmarit 12-60mm F2.8-4.0 Lens
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)
Halloween Jalapeno Poppers | Chef Eric Recipe
If ever there were a time to play with your food, Halloween would be it. These Mummy Jalapeno Poppers have been a favorite in my household for years and I am sure they will be a big hit at yours as well. If Jalapenos don’t sing your song, switch it up with mini sweet peppers. Either way jump onto Spotify, play some Halloween tunes and get into it!
Happy Grilling
Chef E
Mummy Jalapeno Poppers
10 Each Jalapeños
8 Ounce Cream Cheese, softened
1 Cup Cheddar or pepper jack cheese
6 Slices Bacon
1 Tube Crescent Rolls
1 Each Egg
20 each Candy eyes (found on Amazon or your local grocery store baking isle)
Method:
1. Stabilize your grill at 400F and set up for an indirect cook.
2. Place bacon on the grill and begin the rendering process cook for 7 minutes and flip. Cook till crisp then take off the grill to cool and crisp.
3. Slice each jalapeno in half and use a spoon to scoop out the seeds.
4. Warm your Cream cheese and Cheddar mixture, chop up the bacon and fold all ingredients until they are thoroughly mixed. Transfer the mix to a piping bag or just spoon the mixture into the sliced jalapenos.
5. Open and unroll the crescent roll sheet and smooth out any perforations so we have 1 solid sheet.
6. Using a sharp knife, cut ¼ inch slices of crescent dough for the mummy wrap.
7. From the top down, wrap the stuffed jalapeno with the crescent dough mummy wrap. Be sure to leave a spot close to the top for the eyes.
8. Crack an egg for the egg wash and begin to paint the dough.
9. Place a piece of parchment to the grill and transfer the painted wrapped jalapeno mummies to your 400F indirect grill for 20 minutes.
10. Once the dough is fully cooked, and the color has set, transfer to your presentation plate and press in the 2 eyes.
Enjoy!
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Halloween Jalapeno Poppers Recipe by Chef Eric
Enjoy this recipe by @ChefEricGephart
10 Each Jalapeños
8 Ounce Cream Cheese, softened
1 Cup Cheddar or pepper jack cheese
6 Slices Bacon
1 Tube Crescent Rolls
1 Each Egg
20 each Candy eyes (found on Amazon or your local grocery store baking isle)
Method:
1. Stabilize your grill at 400F and set up for an indirect cook.
2. Place bacon on the grill and begin the rendering process cook for 7 minutes and flip. Cook till crisp then take off the grill to cool and crisp.
3. Slice each jalapeno in half and use a spoon to scoop out the seeds.
4. Warm your Cream cheese and Cheddar mixture, chop up the bacon and fold all ingredients until they are thoroughly mixed. Transfer the mix to a piping bag or just spoon the mixture into the sliced jalapenos.
5. Open and unroll the crescent roll sheet and smooth out any perforations so we have 1 solid sheet.
6. Using a sharp knife, cut ¼ inch slices of crescent dough for the mummy wrap.
7. From the top down, wrap the stuffed jalapeno with the crescent dough mummy wrap. Be sure to leave a spot close to the top for the eyes.
8. Crack an egg for the egg wash and begin to paint the dough.
9. Place a piece of parchment to the grill and transfer the painted wrapped jalapeno mummies to your 400F indirect grill for 20 minutes.
10. Once the dough is fully cooked, and the color has set, transfer to your presentation plate and press in the 2 eyes.
Enjoy!