JALAPENO BOMBER
Make and share this Jalapeno Bomber recipe from Food.com.
Provided by Patterson82303
Categories Very Low Carbs
Time 15m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Grill jalapeno unitl slightly charred.
- Fill with 1 tsp cream cheese.
- Wrap with bacon.
Nutrition Facts : Calories 114.3, Fat 11.1, SaturatedFat 3.9, Cholesterol 18.1, Sodium 196, Carbohydrate 0.6, Fiber 0.2, Sugar 0.2, Protein 2.9
SURPRISE JALAPENO BOMBERS
Make and share this Surprise Jalapeno Bombers recipe from Food.com.
Provided by thehuizarfamily
Categories < 60 Mins
Time 45m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Cut off stems of the jalapeños. Core out seeds (I use a potato peeler).
- Cut cream cheese into long strips (makes it easier to fill jalapeños); fill jalapeños.
- The bacon is wrapped in a way that prevents the cream cheese from coming out of the jalapeño.
- Put in 12x8-inch baking pan for 30 minutes until bacon is crisp. The surprise is that some may be hot, others may not.
Nutrition Facts : Calories 70.2, Fat 6.7, SaturatedFat 4.2, Cholesterol 20.8, Sodium 56.1, Carbohydrate 1.3, Fiber 0.4, Sugar 0.5, Protein 1.6
GRILLED BACON JALAPENO WRAPS
Make and share this Grilled Bacon Jalapeno Wraps recipe from Food.com.
Provided by CHEF GRPA
Categories Meat
Time 20m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- 1. Preheat an outdoor grill for high heat.
- 2. Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.
- 3. Place on the grill, and cook until bacon is crispy.
- My Note: Here's what I found made them great. After slicing the peppers and cleaning them out, drop in boiling water for 4 - 6 minutes. This will pretty much take all the heat out though so if you want a punch, leave the membranes. We taste tested several cream cheese flavors. We picked 3 fav's, they were the cream cheese mixed with a powdered ranch mix, or mixed with a chipotle seasoning, or mixed with worstershire and garlic powder. (we tried 12 different flavors to get this perfect) Also, I found that 1/2 a strip of bacon was not enough - used the whole thing! And finally after you put the pepper together with cheese and bacon and toothpick - freeze it for 15 minute Then 10 minutes on the grill is perfect.
- After making these many times, I can tell you that you really need to make them ahead of time and put them in the refrigerator for a couple of hours or the freezer for about 15 minutes. This will allow the cheese to firm up a bit and it won't all leak out of your peppers. I also have found that if you want them hot, leave all of the membrane inside and some seeds. If you want them barely warm(like me), get almost all of the membrane out from inside the pepper and leave no seeds. I cook them in the oven on 350 for about 45 minutes. ***A low calorie version is use fat free cream cheese and wrap each 1/2 pepper with only 1/2 slice of bacon. They are just as good and only about 60 calories each!
Nutrition Facts : Calories 206.8, Fat 20.2, SaturatedFat 9.7, Cholesterol 52.5, Sodium 255.2, Carbohydrate 2.6, Fiber 0.4, Sugar 1.8, Protein 4.2
SHRIMP VERACRUZANA
This recipe was featured in an email from the www.lifescript.com website. "Veracruzana is a dish full of onions, jalapeños and tomatoes from the Mexican state of Veracruz. Here we pair the zesty sauce with shrimp, but it can be served with any type of fish or chicken. The heat of fresh jalapeños varies depending on growing conditions. Be sure to taste yours as you're adding them to the dish and adjust the amount according to your taste. For pepper flavor without the heat, use a thinly sliced green bell pepper in place of the jalapeños. Serve with: Rice or potatoes and an avocado salad." Provided by EatingWell.com.
Provided by senseicheryl
Categories Onions
Time 1h
Yield 6 dishes, 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large nonstick skillet over medium heat.
- Add bay leaf and cook for 1 minute.
- Add onion, jalapeños and garlic and cook, stirring, until softened, about 3 minutes.
- Stir in shrimp, cover and cook until pink and just cooked through, 3 to 4 minutes.
- Stir in tomatoes and olives.
- Bring to a simmer, reduce heat to medium-low, replace cover and cook until the tomatoes are almost broken down, 2 to 3 minutes more.
- Remove the bay leaf.
- Serve with lime wedges.
Nutrition Facts : Calories 128.2, Fat 3.9, SaturatedFat 0.5, Cholesterol 115.2, Sodium 203.5, Carbohydrate 7.3, Fiber 1.7, Sugar 2.8, Protein 16.4
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