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This is my first contribution to the food/recipe thread, so some of you veterans here go easy on me! But here's what I've got smoking on my grill right now: Stuffed Jalapenos!
Start with your jalapenos, cutting them lengthwise in half. Scoop out the white membrane in the center, along with all seeds. (Leave some of the seeds for extra kick!)
Once you've hollowed out your peppers, it's time to start the filling.
I used 1 canned chicken breast and about half a cup of cream cheese. (Note: this is for 10 peppers, each about 2" long. The recipe will vary based on the size of your peppers.)
Mix in bar-b-q sauce and garlic powder, mash until evenly mixed.
Fill each pepper with a small scoop of the filling.
Take bacon strips, cutting a single strip into thirds (halves for larger peppers) and lay across the top of the peppers.
Prepare on charcoal with apple wood using indirect heat! You don't want to completely char the bottoms of the peppers but you need the bacon to cook through. Grill/smoke for about 45-50 minutes or until the bacon is cooked.
I'd never thought of filling them with meat, like shredded chicken, before. I'll bet that barbeque chicken flavor goes really well with jalapenos!
I have a similar recipe, with a different flavor, for the oven.
Mix one packet of Hidden Valley Ranch powder mix, one brick of cream cheese (room temp) and two tablespoons of sour cream. Using a hand mixer really helps.
Cut the stem off your jalapeno, slice lengthwise, remove the seeds, fill with the cream cheese mixture, and wrap half a slice of bacon around the entire pepper and insert a toothpick to hold it. (I use thick-cut, hardwood smoked bacon.) Bake at 350 for 10 minutes or until bacon is desired crispness.
You get the flavor of the jalapeno without the heat. It's probably one of my most requested appetizer/finger foods at get-togethers. If you're not a ranch dip fan, just flavor your cream cheese with anything that appeals to you, like minced or roasted garlic. Get creative!
That's a good one for the oven. I'm sure there are dozens of ways you can make these. I had tried the wrapping the bacon all the way around thing, but on the grill that was a disaster.
You'd be pleasantly surprised, lubby. When you cut the jalapenos in half and remove the seeds, remove the thin ribs as well. That's where all the spice and heat is - the seeds and ribs. The flesh is just pure flavor.
The cream cheese filling also really, really tones down the flavor of the jalapeno. Throw in the bacon (more accurately, the fat of the bacon) and the taste of jalapeno is incredibly light.
I'd really recommend trying iknowftbll's recipe with the chicken and barbeque sauce combination. I'll bet dollars to doughnuts that you love them. I've fed them to folks who think plain black pepper is too spicy for them and they loved them.
That's a good one for the oven. I'm sure there are dozens of ways you can make these. I had tried the wrapping the bacon all the way around thing, but on the grill that was a disaster.
I tried that with about 50 jalepenos once...it started quite the bonfire!
I like thm with chedder cheese but mix with mexican blend b/c it doesn't melt as much. I use cooked chicken as a plug (I only cut off the top). I recently started cooking the bacon about halfway first so the cheese doesn't all drip out. I put sweet bbq sauce on top about a minuye before I take off the grill.Yumm!
I'm really wanting to make a version of these...soon!
Anyone tried using habaneros?! I'm a spice freak. I'd probably dice up the habaneros and put a little into the cheese mixture...and stuff into regular jalapenos.
I'd also like to whip up a batter and deep fry them! Omg I'm hungry...
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