Recipes for Stuffed Jalapeños - 5

By JimMac

Ingredients

• DeeBee's Buffalo Chicken Stuffed Jalapeños
• 1 can (about 10-12 oz.) of cooked chicken, drained well and finely flaked (found near the tuna fish in your supermarket)
• 6 ounces cream cheese
• 1/4 cup Louisiana hot sauce
• 1/4 cup bottled ranch dressing (or bleu cheese dressing)
• 1/2 cup shredded cheddar cheese
• TOPPING: 1/2 cup shredded cheddar cheese (optional)
• DeeBee's Artichoke-Garlic Stuffed Jalapeños
• 1/2-cup Cheddar Cheese, grated
• 1/2 - cup Mozzarella cheese, grated
• 2 TB. grated Parmesan cheese (or Romano cheese)
• 1/2-cup mayonnaise
• 2 TB. minced onion
• 2 oz. cream cheese
• 1 tsp. Worcestershire sauce
• 2 cloves garlic, minced Dash of cayenne pepper
• 1 (6-oz. jar) marinated artichokes, drained and finely chopped
• DeeBee's Spinach and Cheese Stuffed Jalapeños
• 3 TB. Butter
• 1/2 cup finely chopped onion
• 2 TB. water
• 1 TB. flour
• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry. (I use a potato ricer to get all the water out of the drained spinach.. but you can use paper towels,too)
• 4 ounces Cheez Whiz cheese product (or Velveeta)
• 1 jumbo egg, beaten

Details

Servings 12

Preparation

Step 1

DeeBee's Buffalo Chicken Stuffed Jalapeños


Poke a small hole in the bottom of each jalapeño. (If you are used to seasoning the inside of your peppers with salt or Creole seasoning... don't do it in this recipe) Cream the cream cheese, hot sauce and dressing. Add the chicken and cheese and mix well. Pipe into peppers and grill. If desired, just before taking off of grill... top with a little sprinkle of shredded cheddar cheese... and let melt.

DeeBee's Artichoke-Garlic Stuffed Jalapeños

Poke a small hole in the bottom of each jalapeño. Mix all ingredients. Pipe into peppers and grill until done.

DeeBee's Spinach and Cheese Stuffed Jalapeños

Poke a small hole in bottom of each pepper. Sauté butter and onion in pan until soft. Add water and flour and mix. Add spinach and cheese and stir until cheese is melted. Add a little of the spinach-cheese mixture to the scrambled egg to temper it so egg won't cook when added to mixture. Stir well. Now add egg to the pan and stir quickly until all is blended. Pipe into jalapeños leaving a little space at top of pepper for this soufflé-type mixture to expand a little...and grill until done. NOTE: Frozen chopped broccoli can be substituted for the spinach but you might have to give an extra chop to it to get it to fit easily into the peppers.