Best 5 Jalapeno Rellenos Recipes

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Jalapeno rellenos are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. Made with fresh jalapeno peppers stuffed with a variety of fillings, from cheese and meat to vegetables and seafood, these treats are sure to tantalize your taste buds. Whether you prefer them mild or spicy, baked or fried, there's a jalapeno relleno recipe out there that's perfect for you. With so many variations to choose from, you can customize your rellenos to suit your own personal preferences. So why not give them a try today?

Let's cook with our recipes!

CHEESE AND BACON JALAPENO RELLENOS



Cheese and Bacon Jalapeno Rellenos image

Need a spicy, new starter? Our Cheese and Bacon Jalapeno Rellenos have an extra-creamy, extra exciting filling!

Provided by Kraft

Categories     Trusted Brands: Recipes and Tips     Kraft Natural Shredded Cheese

Time 30m

Yield 18

Number Of Ingredients 7

½ (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 cup KRAFT Mexican Style Shredded Four Cheese with a Touch of PHILADELPHIA
4 slices OSCAR MAYER Bacon, cooked, crumbled
2 tablespoons finely chopped onions
2 tablespoons chopped fresh cilantro
1 clove garlic, minced
18 jalapeno peppers, cut lengthwise in half, seeds and membranes removed

Steps:

  • Heat oven to 375 degrees F.
  • Combine all ingredients except peppers; spoon into peppers.
  • Place, filled-sides up, on baking sheet.
  • Bake 10 min. or until cheese is melted.

Nutrition Facts : Calories 49.4 calories, Carbohydrate 1.6 g, Cholesterol 13.4 mg, Fat 4.2 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 2.2 g, Sodium 85.6 mg, Sugar 0.5 g

JALAPENO RELLENOS



Jalapeno Rellenos image

Make and share this Jalapeno Rellenos recipe from Food.com.

Provided by Karen From Colorado

Categories     Cheese

Time 20m

Yield 12 Stuffed Jalapenos

Number Of Ingredients 5

12 pickled jalapeno peppers
1 (3 ounce) package cream cheese, softened
1/2 cup sharp cheddar cheese, shredded
1/4 cup sliced green onion
12 pimiento strips (optional)

Steps:

  • Rinse and drain jalapenos.
  • Slit lengthwise on one side.
  • Remove seeds and veins, leaving stem attached.
  • Beat cream cheese until fluffy.
  • Beat in cheddar cheese and green onion.
  • Stuff each pepper with part of the cheese mixture.
  • Arrange in a heatproof serving plate or baking sheet.
  • Bake in 350 degree oven for about 10 minutes or until cheese melts.
  • Top each pepper with a pimiento strip.

JALAPEñOS RELLENOS (STUFFED JALAPENOS)



Jalapeños Rellenos (Stuffed Jalapenos) image

Soledad Díaz of Oaxaca's El Topil restaurant serves these with mezcal. For those that LOVE hot peppers!! The heat is wonderful in this dish and the stuffing aids in cooling it down. Oh Yum! Posted for the Zaar World Tour 2005.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

8 jalapenos
1/4 lb queso fresco (fresh Mexican cheese)
1/2 cup cilantro, chopped
1/2 cup mint, chopped
1 small yellow onion, chopped

Steps:

  • Trim and discard stem ends of 8 jalapeño chiles (always wear rubber gloves when handling hot chiles). Scrape seeds and veins out of each chile with a thin-bladed knife.
  • Mash together queso fresco (fresh Mexican cheese), cilantro and mint leaves, and yellow onion. Stuff chiles with mixture, dividing it equally between them.
  • Sauté chiles in a lightly oiled nonstick skillet over medium-low heat, turning occasionally, until soft and all sides are browned, about 15 minutes.

CHILES RELLENOS JALAPENOS



Chiles Rellenos Jalapenos image

In some parts of Mexico, making chiles rellenos with jalapenos instead of the traditional poblano chiles would be downright scandalous. But in Tijuana, where Marcela Valladolid grew up, cooking traditions are meant to be broken. The city, just on the other side of the U.S. border, is a sort of culinary melting pot because it attracts people from all over Mexico. "We're a newer city, as opposed to Oaxaca or Puebla, which have very deeply rooted traditions and recipes," she says. "In Tijuana, we're allowed to play with our food."

Provided by Marcela Valladolid

Categories     appetizer

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 20

1/2 red onion, halved and thinly sliced
1/3 cup fresh lime juice (from about 5 limes)
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons dried oregano, crumbled
Salt
For the sauce:
2 tomatoes, cored
1/4 white onion
3 cloves garlic
1 tablespoon vegetable oil
For the jalapenos:
1 tablespoon vegetable oil, plus more for frying
16 jalapeno peppers
1 small red potato, diced
1 small carrot, diced
2 tablespoons finely diced white onion
1 clove garlic, minced
8 ounces ground beef
1/4 cup raisins
Salt and freshly ground pepper

Steps:

  • Make the pickled onion: Combine the red onion, lime juice, olive oil, oregano and 1/2 teaspoon salt in a small bowl. Let stand 30 minutes or up to 1 day; drain.
  • Meanwhile, make the sauce: Fill a medium pot with water and add the tomatoes, onion and garlic. Bring to a boil and turn off the heat; let cool. Drain the ingredients, then transfer to a blender and puree until smooth; season with salt. Heat the vegetable oil in a medium saucepan; add the tomato mixture and cook until slightly reduced, about 10 minutes. Set aside.
  • Prepare the jalapenos: Heat 1/2 inch vegetable oil in a large saute pan over medium-high heat until very hot. Fry the jalapenos until blistered, 3 to 4 minutes per side. Transfer to a paper towel-lined plate to drain, then place in a bowl and tightly cover with plastic wrap. Let steam about 15 minutes, then peel off the blistered skins using a paring knife or rub with a kitchen towel. Using a sharp small knife, cut a T in each jalapeno, starting at the top of the pepper and running almost to the bottom. Using a very small spoon or the tip of the knife, carefully remove the seeds and veins. Set the peppers aside.
  • Make the filling: Heat 1 tablespoon vegetable oil in a medium skillet. Add the potato and cook, stirring, until golden and crisp, about 10 minutes. Transfer to a plate using a slotted spoon. Add the carrot, onion and garlic to the skillet; cook, stirring, until fragrant, 5 minutes. Add the beef and cook, breaking up the meat, until it starts browning, about 5 minutes. Add the raisins and potato. Cook, stirring, until the meat is cooked through, about 10 more minutes. Season with salt and pepper.
  • Reheat the sauce, adding up to 1/2 cup water if it is too thick. Divide the beef mixture among the jalapenos. Top with the tomato sauce and pickled red onion.

TOMATO RELLENOS



Tomato Rellenos image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 15

2 cups water
1 cup long grain white rice, washed
1 teaspoon salt
1 bay leaf
6 large tomatoes
3 tablespoons olive oil
1 onion, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, chopped
2 jalapeno chilies, seeded, chopped
1/8 teaspoon ground cloves
1/4 cup chopped fresh cilantro
1/2 cup coarsely chopped almonds, toasted
1/4 cup dried currants
Olive oil

Steps:

  • Bring water, rice, salt and bay leaf to a boil in heavy medium saucepan. Reduce heat to low. Cover and simmer until rice is tender and liquid is absorbed about 20 minutes. Remove from heat. Fluff with fork. Cool.
  • Preheat oven to 450 degrees F. Cut 1 inch slice from top of each tomato; reserve tops. Working over bowl to catch juices, remove pulp from tomatoes, leaving shell intact. Strain seeds from juices. Finely chop tomato pulp and reserve with juices. Heat oil in heavy large skillet over medium high heat. Add onion and celery and saute until tender, about 5 minutes. Add garlic, jalapeno and cloves and stir 1 minute. Add reserved tomato pulp and juices. Stir until most of liquid evaporates. Stir in cilantro, almonds, currants and rice. Season to taste with salt and pepper. Place tomatoes in individual ramekins. Divide filling among tomatoes. Top each with tomato top. Brush tomatoes with oil. Place ramekins on baking sheet. Bake until tomatoes are tender, about 10 minutes. Serve hot.

Tips:

  • Choose firm, fresh jalapeños with smooth skin. Larger jalapeños tend to have more space for filling and are easier to work with.
  • Handle the jalapeños with care to avoid the spicy oils getting onto your skin or in your eyes. Wear gloves if you have sensitive skin.
  • Use a sharp knife to cut the jalapeños in half lengthwise. Remove the seeds and ribs, taking care not to cut into the flesh of the pepper.
  • Soak the jalapeños in cold water for 15-30 minutes to reduce their heat level.
  • Use a variety of fillings to create unique and flavorful jalapeño poppers. Popular fillings include cheese, meat, seafood, and vegetables.
  • Experiment with different cooking methods to find your favorite way to prepare jalapeño poppers. Pan-frying, baking, and grilling are all popular options.
  • Serve jalapeño poppers as an appetizer or main course. They are also a great addition to a party buffet.

Conclusion:

Jalapeño poppers are a delicious and versatile dish that can be enjoyed by people of all ages. They are easy to make and can be customized to suit your own taste preferences. Whether you like them mild or spicy, cheesy or meaty, there is a jalapeño popper recipe out there for you. So next time you are looking for a fun and flavorful appetizer or main course, give jalapeño poppers a try. You won't be disappointed!

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