10 Large Jalapenos
1-cup soy sauce
Grill the jalapenos on a gas grill, or charcoal grill until skin is
Slice them lengthwise. Place them in enough soy sauce to marinate. Marinate
the jalapenos for 30 minutes. Drain and put back on grill to warm before
1 can 12 ea jalapeno peppers
4 oz Philly cream cheese
1 tbsp. Sour cream
1/4 tsp. Garlic salt
1 tbsp. Onion; finely chopped
1 ea Paprika
Cut each pepper in half lengthwise; remove veins and seeds and drain.
Mash softened cream cheese with the sour cream; stir in garlic and onion.
Stuff each peppers half with cheese mixture and sprinkle lightly with
paprika. Chill before serving.
Hot Jalapeno Crab Dip
From chef and author Emeril Lagasse
1 lb. lump crabmeat, picked over for shells and cartilage
1 tsp. chopped garlic
1 1/2 cup chopped pickled jalapenos
1/4 lb. Monterey Jack cheese with jalapenos, grated
1 tsp. Worcestershire sauce
1 tsp. hot sauce
1/2 tsp. salt
2 oz. Parmigiano-Reggiano cheese, grated
1 recipe Toasted Croutons
Preheat the oven to 350 degrees.
Combine the crabmeat, garlic, jalapenos, Monterey Jack, Worcestershire,
hot sauce, salt, and mayonnaise in a medium-size mixing bowl. Toss gently
to mix. Spoon the mixture into a medium-size shallow baking dish. Sprinkle
the cheese evenly on the top of the crabmeat mixture. Bake until golden
brown and bubbly, about 25 minutes. Remove from the oven and let sit
for about five minutes before serving with the croutons.
Makes 8 appetizer servings.
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