Stuffed Jalapenos Recipe?

use a broiler pan, the grease will drain out of the way, and not saturate the jalapeno. I know, it sounds good on the surface, but it really is too much and the jalapeno becomes very soggy.

slice length ways in half. Clean out. If you want them to be the fire, leave the vein and save the seeds to the side. If you want them edible and value your bunghole, get the vein out. Set them aside. You can chop off the stem and the fat end if you like, but if you do, it may be a little messier as the goo shoots out the end, however, you are also able to shove the whole thing in your mouth at once. The choice is yours.

Soften some cream cheese. Maybe take it out before you start chopping, yeah? Add about 2 tablespoons of either grape or strawberry jelly per brick of cheese. The idea isn't to make strawberry flavored cream cheese, but to sweeten it.

Spoon the cheese filling into the halves and set on broiler pan. Take bacon out of fridge. I prefer the center cut variety. Cut bacon into 1/4's and place on top of each half. Broil for about 10 min on a lower rack, but not necessarily the lowest. You want to be able to crisp the bacon, and cook everything.

Take out of oven when done, get ready to repeat the process, because they will be gone quick like a bunny. You could prep the japs ahead of time and keep in fridge, and then cook as many as will fit at a time if you are doing this for a party.
 
I like to brown some sausage to put in mine. I also prefer to use jack cheese rather than cream cheese (I have a real aversion to cream cheese, and I know some others do as well) Just brown the sausage and let cool and blend in some jack cheese.... and obvious on fresh, cleaned, cut in half long wise, japs.

Also, you might want to pick up some latex gloves to work with the japs. It really is great as not only do your finger not burn during working with the peppers, but you don't have to worry about trying to get all the oil washed off after.
 
Anyone ever tried Armadillo Eggs?

Split jalepenos, leaving stem.
Fill with cream cheese.
Wrap the pepper in Jimmy Dean breakfast sausage - thin layer.
Wrap with a strip of bacon.

First time I made them, they looked better than they tasted, but I think I just needed to add a little spice or something to the breakfast sausage or bacon. They were still good, just not as flavorful as I thought they would be. Or it might have been too think of a sausage layer. Not sure.
 
I have an odd twist - this is a recipe I've been eating at Thanksgiving for 20 years now - they are served cold.

Get a couple jars of halved, pickled jalapenos. 1 pack slivered almonds, a couple packs of pre-grated taco cheese.
Fry 1 lb bacon and crumble. Chop up a bunch of green onions. In a bowl, mix in the almonds, cheese, crumbled bacon, green onions. Add some garlic powder, salt and pepper. Mix in mayo until it can form a ball (usually 1 cup or so). Stuff that into the jalapenos and refridgerate.

Enjoy.
 
Use fresh japs and fill them up with a cream cheese base. Mix cream cheese with crumbled bacon, green onion, shredded cheese, sun dried tomatoes, garlic, favorite spices...anything really. Put in what you like and stuff into the jalapenos.

If you don't want cream cheese, get shredded cheese of your liking and mix in favorite ingredients. I'll add shredded grilled chicken, shredded fajita meat, grilled and chopped shrimp. You really can't go wrong.

Get something like this:
placing-jalapeno-in-rack.jpg

They sell them at Academy. Cut off the tops and hollow out the jalapenos and you can fill them with just about anything.
 
I am making these for a party I'm having tomorrow night. To save time, I cored the jalapenos today so that all I have to do tomorrow is stuff them and throw them on the grill. Here's the question: Do I need to keep the cored jalapenos in water to keep them firm or is refrigeration sufficient? I think if they're soaking in water overnight they'll lose some heat but I'd rather have that than limp or dry peppers.
 
I made a batch last weekend for a party and they turned out pretty well. I mixed the HEB pre-cooked shredded chicken (comes in one of those tubs, I assume it's usually used for enchiladas) with a bunch of shredded jack cheese and a small amount of cream cheese just to hold it all together. I cut the tops off the peppers and hollowed them out and then used one of those stands. They turned out really well, the only thing I would do differently is maybe add a little seasoning to the chicken and cheese mixture.
 
This may sound dumb as i am not quite perfect in the kitchen, but what about substituting shredded cheese for cream cheese? I'm not too big on cream cheese.
 
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