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Before you jump to Stuffed Jalapeños recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
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Hence, it should be somewhat obvious that it’s not at all difficult to add healthy eating to your everyday life.
We hope you got insight from reading it, now let’s go back to stuffed jalapeños recipe. You can cook stuffed jalapeños using 9 ingredients and 8 steps. Here is how you do that.
The ingredients needed to make Stuffed Jalapeños:
- Take 15 Large Jalepeños
- Get Stuffing:
- Get 1 packages Cream cheese, softened
- Get 1/2 cup shredded Cheddar cheese, or Monterey Jack
- Provide 1/4 cup minced fresh Parsley
- You need 1/4 cup minced fresh Cilantro
- Use 1 tsp Garlic salt
- Take TIP: I recommend Lawry's Garlic Salt
- You need Optional: Add 1 cup meat of your choice. Hamburger, sausage or small cubed cooked chicken is best!
Steps to make Stuffed Jalapeños:
- TIP: I recommend wearing food prep gloves for this.
- Cut the stem off each Jalepeño leaving the end part still, then cut in half lengthwise.
- Using a small paring knife cut the seeds and insides out of the Jalepeño. Be sure to leave the top part so the stuffing does not run out. As shown
- In a mixing bowl combine all stuffing ingredients and mix together well.
- Spoon the stuffing into each Jalepeño till just over the rim.
- Place Jalepeños on baking sheet or pan and bake at 375° for about 20 min or till stuffing is melty and Jalepeños are soft.
- Place oven on broil and broil for the last few minutes or till cheese gets browned a bit and bubbly
- Enjoy!
You might want to make a double batch of this loaded jalapeño poppers recipe! Jalapeno pepper halves are stuffed with cheese and sausage. You will love this spicy appetizer treat! Stuffed jalapeños, filled with Cheddar and cream cheese and run through with cilantro, are roasted to sweet intensity in the oven and finished under the broiler or in the dying light of a grill's fire. Jalapeño Popper Stuffed Chicken from Delish.com is filled with creamy goodness.
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