STUFFED JALAPENOS APPETIZER
If you like spicy, you will love these! Halved jalapeños stuffed with cream cheese,
shredded cheese, paprika, and garlic and wrapped up with crispy bacon.
Absolutely incredible appetizer!
YIELD: 24 STUFFED JALAPEÑO HALVES
- 12 fresh jalapeño peppers1
- 8 ounces cream cheese, softened to room temperature
- 1 cup shredded cheddar cheese2
- 1 clove garlic, chopped
- 1/2 teaspoon smoked paprika
- 12 slices bacon, cut in half
- 24 toothpicks
- Preheat oven to 400F degrees. Line a large baking sheet with parchment paper (best for clean-up) or a silicone baking mat. Place a baking rack on top of the baking sheet. Set aside.
- Cut the jalapeño peppers in half lengthwise; remove seeds and center membrane. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, cheddar cheese, garlic, and paprika together until combined. You could also do this by hand using a rubber spatula. Salt to taste – I add just a pinch. Spoon filling equally among all 24 jalapeño halves.
- Wrap each stuffed jalapeño with a half slice of bacon and stick a toothpick through the center to assure the bacon stays in place. Place each on the baking rack and bake for 25-28 minutes or until the bacon is crisp to your liking. I like to turn the oven to broil for the last minute or two to get things extra crispy. Serve immediately. Cover leftovers and keep in the refrigerator for up to 4 days.
- Make ahead tip: jalapeño peppers can be stuffed and wrapped 1 day in advance. Refrigerate until ready to bake. You can also assemble and freeze up to 2 months. Thaw overnight in the refrigerator and bake as directed.
- Instead of jalapeño peppers, try using those mini sweet peppers often sold in the produce section. Those a great option if you don’t like super spicy.
- Mexican style or pepper jack shredded cheese is also tasty.
Adapted from Philadelphia Cream Cheese
YIELD: 6 CUPS
- 6 cups of fresh cauliflower florets
- 2 teaspoons garlic powder
- a pinch of salt
- a pinch of pepper
- 1 tablespoon butter, melted
- ¾ cup Frank’s RedHot hot sauce
- Preheat oven to 450. Spray baking sheet with cooking oil, or olive oil. Set aside.
- Mix together the garlic powder, salt, pepper, melted butter, and hot sauce in a small bowl.
- Add the cauliflower into a large gallon-sized bag, pour the buffalo sauce into the bag. Shake until the cauliflower florets are fully coated. Spread onto a baking sheet.
- Bake for 20 minutes.
- Serve with ranch or blue cheese dressing.
YIELD : SERVES 4
- Small Flour Tortillas – 8-10
- Chicken, Shredded or Chopped – 3 Cups
- Monterey Jack Cheese, Shredded-Divided – 3 Cups
- Unsalted Butter – 3 Tablespoons
- Flour – 3 Tablespoons
- Chicken Broth – 2 Cups
- Sour Cream – 1 Cup
- Diced Green Chilies Mild – 1-4 Ounce Can
- Green Onions, sliced – 2-3 Tablespoons
1. Spray a 9 X 13 inch baking dish with cooking spray and set aside. Preheat oven to 350 degrees.
2. In a small bowl, combine chicken and 1 cup of Monterey Jack cheese. Fill tortillas with this mixture and roll each one up then place seem side down in prepared pan.
3. Melt the butter in a skillet. Sprinkle flour over melted butter and whisk to combine. Cook for 1 minute to remove the flour taste. Remove the skillet from heat and whisk in broth. Place back on heat and cook until the mixture has thickened and is bubbly. Cool sauce for 3-5 minutes. (Don’t skip this step- if the sauce is too hot and you add the sour cream it will curdle it-yuck!) Add sour cream and chilies and stir until sauce is smooth and sour cream is completely dissolved.
4. Pour sauce over enchiladas and add remaining cheese over top. Bake in preheated oven for 20-25 minutes or until enchiladas are heated through and sauce is bubbly. Turn on the broiler and broil until top is nicely golden. Top with chopped green onions and serve.