Crispy Cheese Poppers #2
1 package (8 ounces) cream cheese, softened 1 fresh jalapeño pepper, stem and seeds removed, chopped 1/4 cup grated Parmesan cheese 18 wonton wrappers (from a 16-ounce package), thawed if frozen 1-1/2 cups vegetable oil In a medium bowl, combine the cream cheese, chopped jalapeño, and Parmesan cheese; mix well. Place a wonton wrapper on a flat work surface. Dip your fingers in a small bowl of water and moisten the edges of the wrapper. Place about 1 tablespoon of the cheese mixture in the center of the wrapper and fold diagonally to form a triangle. Seal the edges firmly with your fingers. Continue with the remaining cheese mixture and wonton wrappers. In a large deep skillet, heat the vegetable oil until hot but not smoking. Fry the wontons in batches for 30 seconds per side, or until crisp and golden. Remove with a slotted spoon to drain on a paper towel-lined platter. Serve immediately.

Jalapeno Poppers #3
· 12 jalapeno peppers, sliced in half lengthwise, seeds removed · 8 ounces cream cheese, room temperature
· 2 eggs, beaten
· 2 tablespoons water
· dash salt
· 1 cup plain dry breadcrumbs
· oil for deep frying
Fill jalapeno pepper halves with cream cheese and press halves back together. Combine eggs, water and salt. Dip jalapeno peppers into egg mixture and into breadcrumbs. Place on a cookie sheet and freeze for 2 hours. Heat oil in deep fryer to 370°. Deep fry peppers in batches for about 3 minutes, or until golden brown. Transfer jalapeno poppers to paper towels to drain. In the recipe I saw that calls for bacon, it says to season cream cheese with "OLD BAY" seasoning but doesn't give amount.

Poppers #4
Get some fresh Jalapenos from the store ( many as you like ) Whipped cream cheese salt & pepper to taste

Say for 12 med Jalapenos you will need
1/2 cup flour
1/2 cup beer

*** if making more, all you need is equal parts of beer & flour to make a med consistency.... mix up equal parts beer & flour, add salt & pepper to taste... then take Jalapenos and make a small slit on the side of them, if you like them hot then don't scrape out the seeds, if you like them mild scrape out the seed s inside, then stuff with cream cheese, dip in batter and deep fry at 450 degrees until golden brown, depends on size of jalapeno.....

Jalapeno Poppers #5
Here is a recipe with low carbs and it can also be adjusted for low fat, too. It is definitely not HOT but very mild....the peppers cooked this way are more like green peppers.
6 fresh jalapenos from the produce section.(NOT the kind in the can or jar)
1 large block of cream cheese
6 slices of bacon, sliced in half (do not use thick bacon)
Slice each pepper in half, lengthwise. Remove stem.
Carefully clean out all the seeds and white membranes. Use plastic gloves, or put ziplocs on your hands to do this and do it under cold running water. Dry with paper towels. Spoon cream cheese in each pepper half. Wrap a piece of the raw bacon around each piece of pepper and secure with a WOODEN toothpick. Grill in oven broiler or on BBQ grill until the bacon crisps. They can be turned but be careful all the cheese doesn't drip out. Makes 12 GREAT poppers with hardly any carbs.

Jalapeno Poppers #6
1. Cut jalapeño pepper length-wise, remove seeds.
2. Fill with Cream Cheese.
3. Wrap with a slice of bacon, 1 slice cut in half cross-wise.
4. Pin with toothpick.
5. Arrange in aluminum baking pan.
6. Cook on grill until bacon almost crisp. OR Roast/smoke for 1-2 hours at 250 degrees

Jalapeno Poppers #7
1 package (8 oz.) cream cheese, softened 1 cup (4 oz.) shredded sharp cheddar cheese 1 cup (4 oz.) shredded Monterey Jack cheese 6 bacon strips, cooked and crumbled
1/4 tsp. salt
1/4 tsp. chili powder
1/4 tsp. garlic powder
1 pound fresh jalapenos, halved lengthwise and seeded
1/2 cup dry bread crumbs
Sour Cream, Onion Dip, or Ranch Salad Dressing
In a mixing bowl, combine the cheeses, bacon and seasonings; mix well. spoon about 2 Tablespoons into each pepper half. Roll in bread crumbs. Place in a greased 15x10x1 inch baking pan. Bake uncovered at 300 degrees for 20 minutes for spicy flavor, 30 minutes for medium, or 40 minutes for mild. Serve with sour cream, dip, or dressing. Makes about 2 dozen.

* When cutting or seeding hot peppers, use rubber gloves or plastic gloves to protect your hands. Avoid touching your face.

FRIED CHEESE STUFFED JALAPENOS #8
1 can (27 oz.) pickled jalapeno peppers
2 eggs, beaten
cream cheese
cornmeal and flour
oil for frying
Wear gloves! Rinse peppers. Do not remove stems as they will be the handle. Make a slit, lengthwise, in each pepper and remove the seeds and membranes (potato peeler works well). Fill each pepper with cream cheese and close pepper (do not overfill). Coat each pepper in egg, then in cornmeal/flour mixture... holding pepper by its stem. Place peppers on jelly roll sheets as you fill and coat peppers. Place them in the refrigerator to set up coating, an hour or more (do not cover). Fry peppers in at least 1/4" of oil, turning to brown evenly. Drain peppers on paper towels.

Jalapeno Poppers #9
Cream cheese
chopped jalapeno peppers
breadcrumbs
an egg
water
Combine the cheese and peppers and form into bite sized ovals. roll into breadcrumbs and then dip mixture of beaten egg and water then back into breadcrumbs making sure they are fully coated. Place on paper towel covered cookie sheet and place in refrigerator for a couple of hours. Remove and fry in deep fryer til golden brown. These are really good if you like a treat with a little nip.

Lynn's Chorizo Cream Cheese Stuffed Jalapenos #10
1 tablespoon vegetable oil
1 tablespoon finely minced onion
1 clove garlic, finely minced
3 ounces chorizo
2 ounces cream cheese, softened
1 tablespoon sour cream
salt to taste
12 jalapenos, seeded, halved and deribbed
Heat oil in a skillet and saute onion and garlic over medium heat 2 to 3 minutes, until transparent. Add chorizo and cook 5 minutes, breaking up meat with a fork as it cooks. When fully cooked, remove skillet from heat and cool slightly, then stir in cheese and sour cream, season with salt and spoon into jalapenos; serve.

Jalapeno Poppers #11
12 jalapeno peppers, sliced in half lengthwise, seeds removed
8 ounces cream cheese, room temperature
2 eggs, beaten
2 tablespoons water
dash salt
1 cup plain dry breadcrumbs
oil for deep frying
Fill jalapeno pepper halves with cream cheese and press halves back together. Combine eggs, water and salt. Dip jalapeno peppers into egg mixture and into breadcrumbs. Place on a cookie sheet and freeze for 2 hours. Heat oil in deep fryer to 370°. Deep fry peppers in batches for about 3 minutes, or until golden brown. Transfer jalapeno poppers to paper towels to drain.

Jalapeno Poppers # 12
24 fresh jalapeno peppers medium size
1 1/2 cup shredded Cheddar cheese
1 8 ounce cream cheese
6 cup vegetable oil for frying
3 eggs, slightly beaten
2 cup bread crumbs
Cut stem end off peppers with paring knife. (wear plastic gloves!) Carefully remove seeds and white membrane. Mix cheeses together and stuff peppers with cheese. Heat oil in deep-fat fryer to 375 or in large pot until oil registers 375. Meanwhile, place eggs in small bowl. Place crumbs in shallow pan. Drop 4 peppers in eggs; toss to coat. Using fork, lift 1 pepper at a time out of egg, shaking off excess. Drop into crumbs; toss to coat. Place on sheet pan. When all peppers are coated, set aside for 15 min. to set up and dry. Repeat 6 more times with remaining peppers. With slotted spoon, slip peppers, 5-6 at a time, into hot oil. Fry 2-3 minutes, until golden. Remove to platter lined with paper towels to drain. Repeat with remaining peppers. Serve immediately.

Stuffed Jalapeno Peppers #13
An EXCELLENT APPETIZER that is simply divine (and spicy!) Fresh Jalapeno Peppers. Depending on number of people you are feeding, you will need 1/2 to 2 pounds of these.. get them as large as you can.. the larger they are, the easier they are to stuff. 1- 8oz package of Cream Cheese per 1/2 pound or so Honey - to taste, you'll see
1 Habanero Pepper (note: For less spice, do not add this) Flour, 1/2 cup per 1/2 to 3/4 pounds of peppers should do it Corn meal, same as for flour
Aprox. 2/3 cup of milk per 1/2 pound of peppers or so. Your favorite sweet and sour sauce. I find that LaChoy Sweet and Sour is the best.
1 tsp. crushed garlic
1 tsp. water
Parboil the Jalapeno peppers and the Habenero Pepper (put peppers in water and bring to boiling, and then allow to simmer for a minute or two, then remove from heat and allow to cool somewhat) While waiting for peppers to cool, remove cream cheese from wrapper, and allow to soften and warm up. Once warm, add honey to taste, until cream cheese is just sweet enough to enjoy. Take the Habanero pepper, with a tsp. water, and chop until it is a fine paste, in a food chopper (one of the small ones works best). Add the Habenero pepper paste and the garlic (to taste) to the cream cheese, and mix well

In a medium to large bowl, combine the flour and cornmeal, and mix well.
Remove Jalapeno peppers from water, cut down the middle, and remove the seeds (wear gloves and DO NOT rub your eyes during this stage!). Allow to drain on a paper towel

Stuff the peppers with the cream cheese mix. As you stuff them, dip in milk, and then dip in the flour/cornmeal until completely covered. Set to the side and allow 10 - 15 minutes to dry. Re-dip the peppers in the milk and then in the flour/cornmeal mix, and allow to dry again.
In a deep pot, heat enough cooking oil to cover the peppers (or allow them to float) until water droplets sizzle on the oil. Put the stuffed peppers in the pot, and fry until golden brown. Remove from the oil onto a plate with a paper towel, and allow to cool.
Fill a small bowl with Sweet and Sour sauce. Place in the middle of a platter, and arrange peppers on the platter around the bowl. Serve. This is a real hit at any party! If you prefer to avoid the real heat of habeneros, just leave them out!

Jalapenos Stuffed With Chorizo And Cream Cheese #14
1 tb Vegetable oil
1 tb Finely minced onion
1 Clove garlic, finely minced
3 oz Chorizo (Mexican sausage)
2 oz Cream cheese, softened
1 tb Sour cream
Salt to taste
12 Jalapenos, halved and seeded
Instructions:
Heat oil in a skillet and saute onion and garlic over medium heat 2-3 minutes, until transparent. Add chorizo and cook 5 minutes, breaking up meat with a fork as it cooks.
When fully cooked, remove skillet from heat and cool slightly, then stir in cheese and sour cream, season with salt and spoon intp jalapenos; serve

Poppers #15
12 fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) package whipped cream cheese
12 slices bacon, cut in half
1. Preheat oven to 400 degrees F (200 degrees C).
2.Stuff each jalapeno half with whipped cream cheese. Wrap a half slice of bacon around each stuffed jalapeno half.
3.Arrange wrapped jalapeno halves in a single layer on a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.

Poppers #16
12 ounces cream cheese,
1 (8 ounce) package shredded Cheddar
1 tablespoon bacon bits
12 ounces jalapeno peppers, seeded and halved
2 Eggs Beaten
1 Cup Dry bread crumbs or Panko crumbs, which you can find in the asian aisle

Take the peppers and slice them in half lengthwise and remove membrane & seeds. In medium bowl mix the cream cheese and cheddar together. (You can add or omit the bacon as it is good either way) Stuff the peppers with the cheese mixture curving the top so it is like a little bullet. Roll peppers in beaten egg and then into either the breadcrumbs or panko crumbs. Place on cookie sheet. Bake at 350 for about 20 minutes or until they start to slightly brown

Jalapeno Poppers #17
12 jalapeno peppers, sliced in half lengthwise, seeds removed 8 ounces cream cheese, room temperature
2 eggs, beaten
2 tablespoons water
dash salt
1 cup plain dry breadcrumbs
oil for deep frying
Fill jalapeno pepper halves with cream cheese and press halves back together. Combine eggs, water and salt. Dip jalapeno peppers into egg mixture and into breadcrumbs. Place on a cookie sheet and freeze for 2 hours. Heat oil in deep fryer to 370°. Deep fry peppers in batches for about 3 minutes, or until golden brown. Transfer jalapeno poppers to paper towels to drain

#18
24 fresh jalapeno peppers (1 1/4 lb) medium size 1 1/2 c shredded Cheddar cheese
1 8 oz cream cheese
6 c vegetable oil for frying
3 eggs, slightly beaten
2 c bread crumbs
Cut stem end off peppers with paring knife...wear plastic gloves! Carefully remove seeds and white membrane. Mix cheeses together and stuff peppers with cheese. Place slightly beaten eggs in small bowl. Place crumbs in shallow pan. Dip peppers in egg; toss to coat. Place into crumbs; toss to coat. Place on sheet pan. When all peppers are coated, set aside for 15 min. to set up and dry. Meanwhile, heat oil in deep-fat fryer or in large pot until oil registers 375F. With slotted spoon, slip peppers, a few at a time, into hot oil. Fry 2-3 minutes, until golden. Remove to platter lined with paper towels to drain. Serve immediately.

Jalapeño Pepper Poppers #19
Cut jalapeño peppers in half - lengthwise - and take out seeds and membrane. Add some cheese (I used a mixture of sharp cheddar, sliced on bottom, and topped with some cream cheese) Cut pieces of bacon in half and wrap each pepper with a piece of bacon, secured with a toothpick. Bake at 375º for 20 - 25 minutes.
If you put foil over a baking sheet and set a cake rack over the sheet, the peppers cook better. These are not spicy hot as the 'heat' is removed in the seeds and membrane.