An old saying goes “There is more than one way to skin a cat.” OK but who would want to skin a cat? I thought I would borrow the adage and modify it to fit my needs to read “There is more than one way to stuff a jalapeno.”
So true, there are thousands of recipes for stuffing the beloved jalapeno and dozens of methods for grilling, broiling, roasting and frying them. Some slice them in halve, using each side to hold the stuffing, while others lob the tops off and core the center to create a cavity. Some are wrapped in bacon while others are not. Some use special trays to stand the peppers upright at full attention so the cheesy mixture doesn’t escape while cooking.
Jalapenos dissipate most of their fiery heat when cooked and develop a mellow, acidic spiciness which somehow is a perfect partner to cream cheese. While cream cheese and jalapenos do go together very well, don’t feel the need to stop there. Explore the many variations of all the stuffing possibilities.
Below are 5 of my favorites along with what I consider to be the most common recipe. All are for 12 jalapenos whether you slice the in half or not. All can be wrapped in bacon (par-cook the bacon in the microwave for best results), grilled, broiled, roasted or fried. If you fry them then you will obviously need a batter, breading and oil. I prefer grilling over indirect low heat (lid closed) until the skins are blistered.
A few other important tips: Use large jalapenos and always remove the seeds and membrane as they can impart a bitterness that offsets the taste. Use a freezer bag with the corner snipped to pipe in / on the filling. And wear rubbers gloves to avoid direct contact with peppers.
Traditional (Most Common) Stuffing
- 8 oz. cream cheese, softened
- 1 teaspoon garlic powder
- salt
- fresh ground black pepper
Mix and stuff.
Shrimp Stuffing
- 12 small shrimp, peeled and de-veined and boiled
- 12 strips bacon, par-cooked
- 8 oz. cream cheese, softened
- 1 teaspoon cumin
- salt
- fresh ground black pepper
- 1 clove garlic, minced
- 1 tablespoon cilantro, finely chopped
Cut tops off jalapenos. Mix everything together except the shrimp and bacon, pipe in filling and cap each with a shrimp. Wrap in each with a strip of bacon.
Crabmeat stuffing
- 4 oz lump crabmeat, well drained
- 1/3 cup minced yellow onion
- 1/4 cup minced green bell pepper
- 2 tablespoons mayonnaise
- salt
- fresh ground black pepper
- 4 oz cream cheese, softened
Mix and stuff.
Chicken stuffing
- 1/2 cup shredded cooked chicken breast
- 4 oz cream cheese, softened
- 4 tablespoons minced red onion
- 1/2 cup shredded mozzarella cheese
- 1 green onion, chopped
- 2 tablespoons chopped cilantro
- 1 dash hot sauce
- salt
- fresh ground black pepper
Mix and stuff.
Sausage stuffing
- 1/2 lb chorizo or andouille sausage (or your favorite spicy sausage)
- 4 oz cream cheese, softened
- 1/2 cup grated or shredded Parmesan cheese
Cook and drain well the sausage, then mix and stuff.
Gourmet Stuffing
- 1 teaspoon olive oil
- 1 teaspoon minced garlic
- 2 tablespoons chopped green onion
- 2 tablespoons diced tomatillo
- 2 tablespoons diced zucchini
- 2 tablespoons diced shitake mushrooms
- 2 tablespoons corn kernels
- 1/2 teaspoon minced thyme
- 1/2 teaspoon minced oregano
- 1/2 teaspoon minced sage
- 2 oz cream cheese, softened
- salt
- fresh ground black pepper
- 2 tablespoons fresh goat cheese
Cut jalapenos in half, lengthwise. Heat the oil over medium high heat in a skillet. Add the veggies and cook until jus warm and just softened, about 3 minutes. Next add the herb and season with salt and pepper. Remove from heat. In a boil mix the cream and goat cheeses then incorporate the veggie mixture. Stuff.
Heat Factor
Top photo courtesy of sambeaner77
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Have you ever stuffed sugared peppers? I keep thinking I need to try it, but haven’t gotten around to it.
Twitter:
Wooooow this makes me wish I had grown some jalepenos!!! I’ve never ever stuffed one before but I’m about to. Thanks for the recipes.
WOW – StumbleUpon just brought me here, and I have to say i’m impressed. My fascination with hot peppers borders obsession – so I’m always looking for new/alternate ways to stuff their delicious hides.
Thanks!
Tyler´s last blog ..Cooking party!
I mix cheddar cream cheese and cooked apple-wood smoked bacon bits to stuff my jalapenos. Then I bread them (3 times) and freeze. Whenever you have the craving, deep fry them. For a sauce try honey with chipotle powder and orange zest. Yum.
you gotta try peanut butter stuffed jalepenos.
Oh WOW! Never thought or heard of that. Very Interesting!
You gotta be careful cuz if you eat too many jalapenos — stuffed or not — they could make you poop yourself the next morning before you even have time to make it to the bathroom.
Just FYI.
Thanks for the FYI. Yes you will need to build up a tolerance.
Cheese, chili, bacon………heaven on a plate!
Richard´s last blog ..Help for Haiti
My thoughts exactly!
“Wild Thing”, you make my heart sing! Loved and saved these recipes. I shall revisit you soon. Thank you for sharing.
Cheers, Gaby
You can always visit me at http://ptsaldari.posterous.com.
Gaby´s last blog ..Are you really starving?
This came at an opportune time! I needed ONE jalapeno for my chili recipe but the market only sold them in bulk. I didn’t know what else to do with them and here it is! Thanks for the wonderful ideas!
Oh you will have so much fun!
I would stay away from that bacon if want to lose 15!
Yes so true!
the crabmeat stuffing sounds great! also love rthe idea of grilling them. will have to remember that when it gets nice enough out to use the grill!
lk´s last blog ..The Best of 2009
Thanks LK, luckily I live in Florida which allows me year long access to the grill/
Love these recipes and all of them are new to me. Will save this in my database! Thanks
Lea Ann´s last blog ..Osso Buco And A Gallery Of New Year’s Food
Thanks Lea Ann. Osso Buco huh!? Got to check that out!!!
Your site is awesome! I love this post which caught my attention via foodblogs.com. I tried bacon wrapped jalps this New Years Eve and they weren’t spectacular. Your post on this wonderful niblet is top notch!
You know I too have struggled with these with a long list of successes and failures. Probably why I posted my triumphs. Also consider the maturity of the pepper. The more mature the more mellow they are so I buy mine about two weeks before use and keep them in the fridge>