Best 6 Jalapeno Popper Cheesecake Recipes

JALAPENO POPPER CHEESECAKE

Steps:

• Bring ingredients to room temperature. Preheat oven to 325°F Spray 9" springform pan with nonstick cooking spray and cover outside of pan with foil to protect cake from water bath. Crust: In food processor crush enough tortilla chips to yield approximately 1 ¾ c. crumbs. Remove ½c.for later use. To crumbs in processor, add sugar, salt & slowly drizzle melted butter. Spread mixture evenly over bottom of pan up sides part way. Bake 8-10 min., just until crust is set. Cool. Filling: Halve jalapeño pepper, remove ribs & seeds. Pulse in food processor with sugar until granulated. In small bowl whisk together heavy cream, sour cream, lemon zest & vanilla extract. Set aside. In a large bowl, beat cream cheese just until smooth, do not over mix. Gradually add in the sugar/jalapeño pepper mixture, beating until well combined, approx. 1 min. Add 4 eggs & 1 yolk, 1 at a time & scrape bowl after each addition. On low speed add sour cream mixture just until blended. In microwave warm jar of hot pepper jelly slightly, whisk 'til smooth. Set aside. Pour 2/3 of filling into prepared pan. Using a teaspoon place dollops of softened pepper jelly atop layer of filling, staggering approx. 1½" apart. Pour remaining 1/3 filling over top. Use a knife to run thru filling to create swirled. Place springform into lg. baking dish (need 1½" space around cake.) Put in oven. Pour approx. 1" hot water into lg. baking dish. Bake 55-65 min. or until top is slightly browned, center will jiggle slightly. DO NOT REMOVE FROM OVEN. Turn oven off & prop door open with wooden spoon. Cool in over for 1 hour. After 1 hour remove cake from water bath and set atop rack. Cool completely. Unmold and refrigerate for min. of 6 hrs, overnight or 24 hours is best. Drizzle slices with pepper jelly, top with remaining crushed chips.

JALAPEñO POPPER CHEESEBURGERS

Steps:

• Equipment:.
• Skillet, Stove top grill pan.
• Preheat oven to 350 degrees. Heat a small grill pan over medium high heat. Grill jalapeno peppers until charred, about 3-4 minutes per side. Let cool slightly, then remove stems and seeds and chop.
• In a medium bowl, combine ground beef, salt, granulated garlic, granulated onion and black pepper. Divide into 8 equal balls.
• On a clean work surface, flatten the balls into thin patties. Place about 2 tablespoons grated cheddar cheese into the center of 4 patties patty, then top with 1-2 teaspoons chopped jalapenos. Top with remaining 4 patties and close the beef around the cheese and seal to make smooth, completely enclosing the cheese and jalapenos into the center. Flatten burgers into uniform patties.
• Heat olive oil in a large oven safe skillet over medium heat. Fry burgers on one side until lightly charred, about 4 minutes. Flip burgers and transfer skillet to oven. Cook for another 4-5 minutes until burgers are cooked through and cheese is melted.
• Serve burgers on potato buns with lettuce, tomato, onion and pickles.

JALAPENO CHEESECAKE

Steps:

• Preheat oven to 300. Lightly grease the sides of a 9" springform pan.
• Pour the melted butter over the crushed tortilla chips and toss to combine.
• Press on bottom and one-half inch up the sides of the pan. Bake for 10 minutes. Remove from oven and set aside.
• With an electric mixer at high speed, beat cream cheese until light and fluffy. Add eggs, one at a time, and beat to incorporate.
• Reduce mixer to low and blend in flour and 1 cup sour cream. Beat until smooth.
• Add garlic, green chilies and minced jalapeno. Turn off mixer and stir in cheese.
• Pour filling into crust, and bake for 1 hour. Turn off oven for 1 hour with the door closed. Remove from oven and cool.
• When cool, loosen the cheesecake from the sides of the pan by running a knife around the inside edge.
• DO NOT REMOVE from pan. Cover and refrigerate for 1 hour.
• When ready to serve, spring the pan and remove the cheesecake. Spread the remaining 1/2 cup sour cream evenly over the top and sprinkle with chopped tomatoes, green onions, olives and cilantro.
• Cut into thin wedges and watch it disappear!

JALAPENO POPPER CHICKEN CASSEROLE

Steps:

• Preheat oven to 425°. Arrange Tater tots in an ungreased 13x9-in. baking dish. Bake, uncovered 15 minutes. , Meanwhile, in a large bowl, combine cream cheese, sour cream, jalapeno peppers, garlic salt and pepper. Stir in half each of the chicken, Mexican cheese blend, bacon and green onions. Arrange chicken over Tater tots. Top with cream cheese mixture. Sprinkle with remaining Mexican cheese blend, green onions and bacon. Cover and bake until heated through, 20-25 minutes. If desired, top with additional sour cream and jalapeno slices.

BAKED CREAM CHEESE JALAPENO POPPERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.
• Blend cream cheese, Cheddar cheese, and taco seasoning together in a bowl; spread into jalapeno halves and arrange onto prepared baking sheet. Sprinkle bread crumbs over the cheese filling.
• Bake until the peppers are just tender, 20 to 30 minutes.

CHEESE-STUFFED JALAPEñO POPPERS RECIPE BY TASTY

Steps:

• Cut the top off each jalapeño and core it, scraping out all the seeds, with the back side of a spoon.
• Fill the jalapeños with pepper jack cheese, either melted or cubed.
• Place the top back on the jalapeños and secure with two toothpicks inserted diagonally.
• NOTE: Be sure each toothpick goes through both the top and the bottom of the jalapeño to secure it.
• Dredge in flour, eggs, then breadcrumbs. For a thicker breading, double bread the jalapeños by repeating the egg and breadcrumb dredging.
• Heat oil to 325°F (160°C).
• Fry each jalapeño popper until golden brown (about 2-3 minutes).
• Cool and allow extra oil to drip off on a plate lined with paper towels. Remove the toothpicks.
• Season with salt and serve immediately once cooled enough to handle.
• Enjoy!