Stuffed Jalepeño suggestions?

[Lynn]

My suggestion:

1. Make a bunch of each recipe suggested above
2. freeze them
3. send 'em to me for evaluation

 

[Jacket]

I think the key is to cook them twice. First time, just the jalapenos over flames (ideally) or in a fry pan to soften them. Then slice longways, stuff (I like cream cheese/goat cheese combo), and cook second time in covered fry pan over medium heat until cheese is gooey.

 

[Pskhaat]

Mr Durango, I sincerely hope you give me a call, we have much on which to catch.

 

[tdesanto]

Here's what I do.

 

[kcowyo]

Roll your little beady eyes all you want. You and I both know that if I can ever figure out a way to make these in camp (breaded & deep fried) you'll be the first in line to sample them.

But you'll have to bring the cheesecake... :drool:
.

 

[Jacket]

Here's what I do.

In my experience, following Tony's cooking advice is the way to go.:drool:

 

[Pskhaat]

I'm wondering if a camp "oven" (the Coleman kind) might work?

You and I both know that if I can ever figure out a way to make these in camp (breaded & deep fried) [ Durango_60'll ] be the first in line to sample them.

Yeah, but I'll be the first to steal them off your grill.

But you'll have to bring the cheesecake...

I thought we needed to leave this to the professionals?

 

[kcowyo]

No, that was the biscuits in the dutch oven.

Think he's done yet?


And you, don't forget to bring -

 

[jeepmedic46]

Never had them until recently and my wife made them and they are very good:smiley_drive:

 

[tdesanto]

In my experience, following Tony's cooking advice is the way to go.:drool:

Thanks, Matt. Never trust a skinny chef...too risky

 

[smkymntn]

There are some great ideas in this thread. Our method at home and would work in camp is to simply slice and remove seeds, fill with cream cheese, top with seasoned salt and grill until crispy on the bottom. Although I really need to step up my game reading some of these recipe ideas.

 

[KightOwl]

I've use Chorizo in a halved Jalapeno toped with shredded cheese of your choice.

Split the Jalepenos deseed them, stuff with cooked chorizo (I found some soy chorizo at Henrys that worked well as well), bake in the oven untill the cheese melts. surely they can be put on the BBQ for that added taste.

 

[Sport-Trac 01]

I had a thought, what about stuff a jalepeno like you would a normal stuffed pepper? Just keep a few of the seeds to mix in with the stuffing to give it a bit of a kick.

 

[d0va]

some delicious recepies, I would for sure try to make some w/ the chorizo...

This recepie with the chorizo reminds me of some queso flameado with flour tortillas....HMMM delicious

 

[Joanne]

I've been playing with stuffed Jalapenos recently. Here's my approach. I stuff my peppers with cream cheese and sausage, cover with bacon, then bake in a Dutch Oven.

First I fry up about 8 oz of country sausage (I get ground sausage at Alberson's but Jimmy Dean hot sausage would work too). Once cooled and drained well, I mix the sausage and cream cheese together.

Next I cut the tops off all of the peppers and use an apple corer to clean out the centers. I poke a hole in the bottom with a toothpick of each pepper so air can escape as I stuff in the cream cheese.

Once the prep is done, I put the cream cheese/sausage mixture in a gallon zip lock bag, cut off the tip of one corner, squeeze the mixture into the corner until it starts coming out. I fill each pepper by squeezing the bag. After all the peppers are filled, I wrap 1/2 piece of bacon over the top and secure it with a toothpick.

Although I haven't purchased one yet, I'll be ordering one of these racks in the near future. This one is sized to fit in a 10" Dutch Oven.

I bake the peppers for about 30 to 45 minutes, then serve! These things don't hang around for long.

I'm going to try some with grilled shrimp before too long. I'm hoping that the milder flavor of the shrimp can hold up against the stronger flavor of the jalapenos.

You can find a wide variety of racks here: http://www.irondesert.com

Joanne