Best 5 Stuffed Jalapenos With Smoked Gouda And Pineapple Recipes

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Are you in search of a culinary adventure that tantalizes your taste buds and impresses your dinner guests? Look no further than the delectable stuffed jalapenos with smoked gouda and pineapple. This dish combines the perfect balance of heat, smokiness, and sweetness, creating an explosion of flavors that will leave you craving more. With its vibrant colors and tempting aromas, this appetizer or side dish is sure to be the star of any gathering. Get ready to embark on a flavor journey like no other as we guide you through the process of crafting this extraordinary dish.

Let's cook with our recipes!

SMOKED GOUDA-CHORIZO JALAPENO POPPERS



Smoked Gouda-Chorizo Jalapeno Poppers image

Provided by Sunny Anderson

Categories     appetizer

Time 1h

Yield 24 jalapeno poppers

Number Of Ingredients 9

2 links Mexican chorizo, casings removed
1/2 pound smoked gouda, shredded
1/4 cup finely chopped red onions
1 egg
1/2 cup cream cheese
3 tablespoons sour cream
1 tablespoon hot sauce (recommended: Frank's Red Hot)
Salt and freshly ground black pepper
12 large jalapeno peppers, stemmed, seeded and halved

Steps:

  • Special Equipment: parchment paper
  • Preheat oven to 375 degrees F.
  • Brown chorizo in a skillet over medium-high heat, about 8 to 10 minutes. Drain and place into a large mixing bowl. Add the cheese, red onion, egg, cream cheese, sour cream, hot sauce, and salt and pepper, to taste. Press into jalapeno halves and assemble on a parchment lined baking sheet. Bake until golden and bubbly, about 20 minutes.

JALAPEñO POPPERS



Jalapeño Poppers image

Make and share this Jalapeño Poppers recipe from Food.com.

Provided by boss44l

Categories     High In...

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 5

1 -2 dozen jalapeno
8 ounces cream cheese
6 ounces smoked gouda cheese
1 tablespoon bacon bits
0.5 (8 ounce) can crushed pineapple

Steps:

  • Soften cream cheese, grate the gouda, partially drain the can of crushed pineapple and combine all with the bacon bits.
  • While that rests, cut the stem ends off 1 to 2 dozen jalapeños, depending on their size. Remove the seeds and the membrane. Using a small spoon or knife stuff each jalapeño.
  • Place the filled jalapenos in a rack and cook on the grill or in the oven at 350° for 30-45 minutes, again, depending on the size.
  • Keep some of the cheese mixture to serve with them because some of the cheese will bubble out. I use a foil bread pan and cut X's in the bottom, place upside down and press the jalapeños into each hole. Can usually get 6-8 in each. Makes cleanup easy, just throw them away after. I also have a jalapeño rack I got at a store, but the foil is way easier and will accommodate various sized jalapeños. All love these with the hot peppers and the sweetness of the pineapple. The smoked gouda is a nice touch and differs greatly from cheddar. Can also dice jalapeño to add to the cheese mix. ENJOY.

Nutrition Facts : Calories 382, Fat 31.9, SaturatedFat 18.7, Cholesterol 112.5, Sodium 562.4, Carbohydrate 10.5, Fiber 1.4, Sugar 8.6, Protein 15

JALAPEñO POPPERS WITH SMOKED GOUDA



Jalapeño Poppers with Smoked Gouda image

The moderate heat of jalapeños is a perfect counterbalance to this rich filling, a combination of cream cheese and smoked Gouda. The results are nothing like the breaded, deep-fried apps you get in sports bars.

Provided by Mark Bittman

Categories     Jalapeño     Pepper     Hot Pepper     Grill     Grill/Barbecue     Vegetarian     snack     Appetizer     Cheese     Gouda     Cream Cheese

Yield 4-6 servings

Number Of Ingredients 5

12 large jalapeño chiles
4 ounces cream cheese
1 cup finely shredded smoked Gouda
Salt
Chopped fresh cilantro for serving

Steps:

  • Start the coals or heat a gas grill for medium direct cooking. Make sure the grates are clean.
  • Cut the jalapeños in half lengthwise but leave the halves connected at the stem. With your finger or a pointed spoon (like a grapefruit spoon), remove the seeds and white ribs from the halves. (Wear rubber gloves, or be careful not to touch your skin after handling the chiles.)
  • Put the cream cheese and Gouda in a medium bowl with a little salt; mash until combined. Fill the jalapeño halves evenly with a small spoon and press the halves back together to close. (You can fill and refrigerate the jalapeños up to a day ahead.)
  • Put the jalapeños on the grill directly over the fire. Close the lid and cook, carefully turning once, until the peppers have softened and browned (it's okay if they char in spots) and the cheese has melted, 5 to 10 minutes. Transfer to a platter, sprinkle with cilantro, and serve.
  • Variations:
  • Honey-Orange Jalapeño Poppers: In Step 3, fill the jalapeños with a mixture of 1 1/2 cups crumbled fresh goat cheese (6 ounces), 2 tablespoons honey, 1 tablespoon grated orange zest, and salt to taste.
  • Jalapeño Poppers with Pimento Cheese and Pepper Jelly: In Step 3, fill the jalapeños with with a mixture of 1 cup grated extra-sharp cheddar cheese (4 ounces), 1/4 cup each chopped drained pimentos and mayonnaise, and a dash of Worcestershire sauce. Serve topped with a dab of pepper jelly.
  • Pesto Jalapeño Poppers with Mozzarella: In Step 3, fill the jalapeños with a mixture of 1 1/2 cups shredded mozzarella (6ounces) and 1/4 cup basil pesto. Serve the poppers topped with fresh basil leaves if you like.

STUFFED JALAPENOS WITH SMOKED GOUDA AND PINEAPPLE



Stuffed Jalapenos with Smoked Gouda and Pineapple image

This is a great appetizer for any BBQ or grilled meal. I always make them camping. I looked through many recipes, and finally decided on this. I love the sweetness of the pineapple and the slight smoky flavor of the gouda. You can also dice jalapeno to add to the cheese mix.

Provided by LANCE

Categories     Jalapeno Poppers

Time 1h10m

Yield 12

Number Of Ingredients 5

12 fresh jalapeno peppers
1 (8 ounce) package cream cheese, softened
6 ounces smoked Gouda cheese, shredded
1 tablespoon real bacon bits
½ cup canned crushed pineapple in juice, drained and juice reserved

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cut a slice off the stem end of each pepper, and use a sharp paring knife or pepper corer to scoop out the veins and seeds from the peppers (wear rubber gloves and avoid touching your eyes or nose).
  • Mix together the cream cheese, Gouda cheese, bacon bits, pineapple, and about 1 teaspoon of reserved pineapple juice, or as needed to make a workable filling, in a bowl until thoroughly blended. Using a small spoon, stuff the hollow peppers with the cheese mixture.
  • Place a rack or several disposable foil bread pans upside down onto a baking sheet. (See notes for how to make a pepper rack from a foil pan.) Stand the peppers, stem sides up, into the rack, and bake in the preheated oven until the peppers are softened and the filling is hot and bubbly, 30 to 45 minutes.

Nutrition Facts : Calories 128.1 calories, Carbohydrate 3.3 g, Cholesterol 37.1 mg, Fat 10.6 g, Fiber 0.5 g, Protein 5.4 g, SaturatedFat 6.6 g, Sodium 189.9 mg, Sugar 0.8 g

STUFFED JALAPENOS WITH SMOKED GOUDA AND PINEAPPLE



Stuffed Jalapenos with Smoked Gouda and Pineapple image

This is a great appetizer for any BBQ or grilled meal. I always make them camping. I looked through many recipes, and finally decided on this. I love the sweetness of the pineapple and the slight smoky flavor of the gouda. You can also dice jalapeno to add to the cheese mix.

Provided by LANCE

Categories     Jalapeno Poppers

Time 1h10m

Yield 12

Number Of Ingredients 5

12 fresh jalapeno peppers
1 (8 ounce) package cream cheese, softened
6 ounces smoked Gouda cheese, shredded
1 tablespoon real bacon bits
½ cup canned crushed pineapple in juice, drained and juice reserved

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cut a slice off the stem end of each pepper, and use a sharp paring knife or pepper corer to scoop out the veins and seeds from the peppers (wear rubber gloves and avoid touching your eyes or nose).
  • Mix together the cream cheese, Gouda cheese, bacon bits, pineapple, and about 1 teaspoon of reserved pineapple juice, or as needed to make a workable filling, in a bowl until thoroughly blended. Using a small spoon, stuff the hollow peppers with the cheese mixture.
  • Place a rack or several disposable foil bread pans upside down onto a baking sheet. (See notes for how to make a pepper rack from a foil pan.) Stand the peppers, stem sides up, into the rack, and bake in the preheated oven until the peppers are softened and the filling is hot and bubbly, 30 to 45 minutes.

Nutrition Facts : Calories 128.1 calories, Carbohydrate 3.3 g, Cholesterol 37.1 mg, Fat 10.6 g, Fiber 0.5 g, Protein 5.4 g, SaturatedFat 6.6 g, Sodium 189.9 mg, Sugar 0.8 g

Tips:

  • Choose fresh, firm jalapeños for the best results.
  • To make the peppers easier to handle, wear gloves when cutting them.
  • If you don't like spicy food, remove the seeds and ribs from the jalapeños before stuffing them.
  • For a smoky flavor, grill or roast the jalapeños before stuffing them.
  • Garnish the stuffed jalapeños with chopped cilantro or parsley for a pop of color.

Conclusion:

Stuffed jalapeños are a delicious and versatile appetizer or snack. They can be made with a variety of fillings, from classic cream cheese and cheddar to more unique options like smoked gouda and pineapple. Whether you choose to grill, bake, or fry them, stuffed jalapeños are sure to be a hit at your next party or gathering. So, get creative and experiment with different flavors and ingredients to find your perfect stuffed jalapeño recipe.

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