Jalapeno Poppers 3 ways - George Duran - Ham on the Street
24 Jalapeno peppers cleaned cored and seeded - and a chili grill for cooking.
For the Huevo Ranchero filling:
3 large eggs
1/2 c salsa
1/2 grated jack cheese
salt & pepper to taste
4 crushed tortilla chips
Beat the eggs and stir in the salsa, and half the jack cheese and salt & pepper to taste. Fill 8 peppers 3/4 full and top with remaining cheese and tortilla chips.
(We did not try these - YET - I'm thinking for a brunch they would be fantastic.
Sausage Pizza filling
1 c. pizza sauce
1 Italian sausage cooked and crumbled (we used turkey)
1/2 c. grated mozzarella cheese
Mix together the pizza sauce, crumbled sausage, and half the mozzarella. Fill 8 of the peppers and top with the remaining cheese.
(We made these - very very good!)
Now for the killer!
Peanut butter & Jelly & bacon
1 cup chunky peanut butter
1/4 cup of your favorite jelly (I used raspberry jalapeno)
3 slices bacon cut in thirds
Put the peanut butter into a plastic bag and cut off a corner to make a pastry bag. Squeeze the peanut butter into the remaining 8 peppers making sure they are filled all the way down. Top with a spoonful of jelly and a slice of bacon - fasten with a toothpick.
Bake peppers in a 350 oven for 30 to 40 minutes.
(The peanut butter and jelly were amazing! They are going to be a frequent "flyer" around here. Sarah & I think that we need to figure out how to pipe the peanut butter and jelly side by side - we'll work on that!)
I think one could probably stuff and freeze these in batches and then just cook as many as you needed.
24 Jalapeno peppers cleaned cored and seeded - and a chili grill for cooking.
For the Huevo Ranchero filling:
3 large eggs
1/2 c salsa
1/2 grated jack cheese
salt & pepper to taste
4 crushed tortilla chips
Beat the eggs and stir in the salsa, and half the jack cheese and salt & pepper to taste. Fill 8 peppers 3/4 full and top with remaining cheese and tortilla chips.
(We did not try these - YET - I'm thinking for a brunch they would be fantastic.
Sausage Pizza filling
1 c. pizza sauce
1 Italian sausage cooked and crumbled (we used turkey)
1/2 c. grated mozzarella cheese
Mix together the pizza sauce, crumbled sausage, and half the mozzarella. Fill 8 of the peppers and top with the remaining cheese.
(We made these - very very good!)
Now for the killer!
Peanut butter & Jelly & bacon
1 cup chunky peanut butter
1/4 cup of your favorite jelly (I used raspberry jalapeno)
3 slices bacon cut in thirds
Put the peanut butter into a plastic bag and cut off a corner to make a pastry bag. Squeeze the peanut butter into the remaining 8 peppers making sure they are filled all the way down. Top with a spoonful of jelly and a slice of bacon - fasten with a toothpick.
Bake peppers in a 350 oven for 30 to 40 minutes.
(The peanut butter and jelly were amazing! They are going to be a frequent "flyer" around here. Sarah & I think that we need to figure out how to pipe the peanut butter and jelly side by side - we'll work on that!)
I think one could probably stuff and freeze these in batches and then just cook as many as you needed.
You only live once . . . but if you do it right once should be enough!