Stuffed Jalapeños
Votes: 1
Time: 25 min.
Complexity: easily
Quantity: 12 canapés
Complexity: easily
Quantity: 12 canapés
This Tex-Mex-style appetizer will satisfy any spicy food lover. Jalapeño pepper halves are stuffed with a refried bean and cheese filling, topped with crushed potato chips for a crispy crust, and baked in the oven to soften the peppers and heat through the filling. Drizzle each pepper with sour cream to mellow the flavor, and serve.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 jalapeno pods
- 0.5 cups grated cheddar
- 1/4 cup baked beans
- 1 tsp chili powder
We recommend
Recipes with similar ingredients: jalapeno pepper, baked beans, cheddar cheese, cream cheese, tortilla, chili seasoning, sour cream, cilantro
Cooking the dish according to the recipe:
- Cut 6 jalapeños in half lengthwise and remove seeds.
- Combine 1/2 cup shredded cheddar with 1/4 cup baked beans, 2 tablespoons cream cheese, 1 teaspoon chili powder, and 1/4 teaspoon coarse salt; divide among the pepper halves.
- Press the pepper filling into the crushed tortilla chips and place them chip-side up on a parchment-lined baking sheet. Bake at 425°F (220°C) until the filling begins to bubble, about 12 minutes.
- Garnish with a dollop of sour cream and cilantro and serve!
Categories:
Similar recipes
