wilkes

not to mention fire extinguisher in bathroom...hehehe

lucky! I love jalapenos raw like that but sometimes they don't love me and I have to call the fire department to come put my tale out if you know what I mean...LOL!

Fresh jalapeno poppers

Several fresh jalapeno peppers. Slice off end. Then simply pop into mouth until you can't take anymore!! hehe

Creamy Jalapeno Dip
1 1/2 cups ranch dressing
1/2 cup sour cream
1/4 cup roasted green chilies -- canned is fine
1/4 cup sliced jalapenos -- canned
4 tablespoons fresh cilantro leaves
1/2 teaspoon salt
1/2 teaspoon garlic
1/2 teaspoon lemon juice -- or, to taste
1/2 whole roma tomato -- optional, diced
Pulse all ingredients in a blender in batches until smooth.
Chill and use as needed

Thanks bushman! I am looking forward to trying these very soon.

Grilled Bacon Jalapeno Wraps
6 fresh jalapeno peppers, halved lengthwise and seeded1 (8 ounce) package cream cheese
12 slices bacon
Preheat an outdoor grill for high heat.
Spread cream cheese to fill jalapeno halves.
Wrap with bacon.
Secure with a toothpick.
Place on the grill, and cook until bacon is crispy.
Jalapeno Popper Wontons
1 (8 ounce) package cream cheese, softened
1 (4 ounce) can diced jalapeno peppers
20 (3.5 inch square) wonton wrappers
1/2 cup sweet chili sauce
oil for deep frying
In a medium bowl, stir together the cream cheese and jalapeno peppers. Arrange wonton wrappers a few at a time on a clean dry surface. Set a cup or small bowl of water nearby. Place about a teaspoon of the cream cheese mixture onto the center of each wrapper. Moisten your fingertip in the bowl of water and trace the edges of the wonton wrappers. Fold into triangles or follow directions on the package for desired shapes. This part can be done ahead of time and refrigerated or frozen.
Heat the oil in a deep fryer to 375 degrees F . When hot, fry the wontons a few at a time until golden brown, about 2 minutes. Drain on paper towels. Repeat with all of the wontons, then serve with the sweet chili sauce for dipping.
Stuffed Jalapenos
15 jalapenos, preferably red, cut in 1/2, seeded and deveined
1 tablespoon canola oil
1/4 cup minced red onion
1/4 cup minced red bell pepper
3 tablespoons minced garlic
2 pounds mild sausage, casings removed
2 cups mascarpone or cream cheese
1/4 cup grated Parmesan, plus more for garnish
Salt and pepper
1/2 cup shredded mozzarella cheese
Minced chives
Preheat oven to 300 degrees F.
Place jalapenos on a sheet tray and roast for 5 minutes. Remove from the oven and let cool.
Heat the oil in a medium saute pan. Add onions, peppers, garlic and sausage and cook for about 2 minutes. Remove and place in a large bowl. Cool to room temperature, then add mascarpone, and Parmesan. Mix ingredients thoroughly and season with salt and pepper.
Place approximately 1 tablespoon of mixture into each jalapeno half, and top with 1/2 teaspoon of mozzarella cheese.
Place the sheet tray of stuffed peppers in oven and bake for 5 minutes or until mozzarella cheese melts.
Garnish with minced chives and Parmesan
Deep Fried Jalapeños
1 14-ounce can whole pickled jalapeños
1/2 pound Longhorn cheese, grated
1/4 teaspoon salt
1/8 teaspoon ground black pepper
3/4 cup all-purpose flour
2 eggs, lightly beaten
1/2 cup milk
oil for deep-frying

Cut the tops off the jalapeños and scoop out the seeds. Stuff
each jalapeño with one-half to one tablespoon grated Longhorn
cheese, pressing it down into the pepper with your finger.
In a bowl, combine the eggs and milk. In a separate bowl, stir
the salt and pepper into the flour. Roll the filled jalapeños
in the flour mixture, then in the egg mixture, then again in
the flour mixture. Set aside to allow the coating
to set while you bring the temperature of the oil to 350°F
degrees.
Deep-fry the jalapeños until they are golden brown (1 or 2
minutes).
Note: If your supermarket doesn't have Longhorn cheese,
medium-sharp cheddar can be substituted.

Has anyone ever made jalapeno poppers at home from scratch? I love them dipped in sour cream.