Document 79766

Copyright © 2006 by David Fillmore.
All rights reserved. This book or any portion thereof,
may not be reproduced in any form, except for review
purposes, without the written permission of the author.
Printed in the USA. 2006, 2007, 2008, 2009, 2010, 2011
ISBN # 1-59872-650-1
Forward …………………….…..4
Your jalapeno………………….6
Old standbys ………………....13
Pepper Preparation……...……8
Other Stuff………...………..42
Jalapeno Selection …………...7
Stuff ‘em……………………….9
Cookin’ ‘em…………………….10
Tips for making stuffed japs…11
Ones sent to us ……….……....31
As it happened, we were out of beer that Saturday afternoon and
decided that as long as we were going to the store for more, we’d might
as well get some jalapenos to cook with the chicken on the BBQ.
Everyone was enthusiastic about the prospects of great little
snackens, but I, realizing it was my turn to tend them on the grill,
constant turning and always burning, was looking for a way out.
Maybe I was just lazy, maybe it was divine intervention, no, I was
lazy. So I went over to my shop and cut out the first CHILE GRILL.
Luckily Super Dave had a apple corer and we breezed through prepping the jalapenos and stuck them in the Chile Grill and out onto
the BBQ grill. It worked like a hound dog on a supper dish, which is
kinda what it looked like when the jalapenos were done and folks
started eating them. Ever since then it’s been a product we’ve enjoyed
making and people really seem to enjoy using.
We hope you find these recipes helpful. We compiled them from
experimentation and from people e-mailing them to us over the years.
Thank you for your support.
Neighbor Dave
(Actually it
Pepper Selection
Pepper selection at the market is very important for having
your peppers turn out the way you want when they are finished
cooking. To start, you want to get peppers that are straight and
tapered, that way no matter the size, they will work in the Chile
Grill. For milder jalapenos, you’ll want to get the larger, smooth
skinned peppers. Rule of thumb, the bigger the pepper, the milder it’s
going to be.
Pepper Preparation
(Say that 5 times real fast!)
Here’s where you put on the rubber gloves if you have real sensitive
skin. Cut the stem end off the jalapenos and set them in the Chile
Grill. Do all of them. Then using a jalapeno corer (an apple corer
will do in a pinch) carefully remove the seeds. If you don’t want
any surprises later, make sure you get them all. You don’t need to
soak them in water or anything. Once you get the membrane out
you can’t do much more to make them mild.
Now comes the fun part! Put a little salt in the peppers & stuff them
with one of the great recipes in this cookbook. A lot of your looser fillings can be put in a zip top baggie that you can cut the corner off of
and use to pipe into the peppers. Put a toothpick through them and
set them back in the Chile Grill. The toothpick is important
because even the biggest jalapeno will fall through when it gets
done enough. Some people top them off with a third of a slice of
bacon and the toothpick keeps it on. One thing about using the
bacon is, when it’s done, the peppers are done.
Put the Chile Grill in your bbq pit or oven at about 350 degrees. If
you cook them at a higher temp, it will boil out the stuffing with
high water content. You may want to poke a hole in the bottom of
the Jalapeno if you put fresh meat or a filling with high water con-
tent. Takes about an hour if you want the peppers to lose all their
heat, 30 to 45 min. if you want some kick. If you put the Chile
Grill on your bbq grill be sure you put foil under them or have
indirect heat, or the bottoms will burn before the tops are done.
- 10 -
Tips For Making Stuffed Jalapenos
Make sure you get big, straight, tapered jalapenos.
Be sure and get ALL the seeds out. (disregard if you want hot ones)
Use a jalapeno corer or apple corer to get the seeds out. A grapefruit
knife or small spoon will only bring tears. Literally.
Cook them long enough. - The longer you cook them the milder they
If the skin is still smooth when you’re done , they’re going to be
- 11 -
Salt the peppers before filling, because you can’t when they’re done.
Don’t use nonfat cream cheese, it does weird things when cooked.
(And it tastes weird too.)
Thicker bacon isn’t always better.
Poke a hole in the bottom of the pepper if you stuff with fresh meat
or anything with a high water content.
That are old standby’s
- 13 -
We’ll start with the really easy ones.
Refried Beans
This is a tough one, pay attention; open a can of refried beans,
mix in a little spice or salsa, put it in a zip top bag and pipe it
in, or spoon it in, to the jalapenos. A little chunk of cheddar
cheese or some cream cheese is good too.
- 15 -
Lil’ Smokies
Just open a pack of those little sausages and stick ‘em
down in the pepper. You can shove a little cream cheese in
around ‘em if you like.
- 16 -
Boudain Stuffed
Remove the casing from the boudain, slice in quarters
lengthwise, cut to the length of the jalapenos, and stuff in
the jalapenos.
If it gets easier than this, someone else is making them.
- 17 -
Peanutbutter Peppers
I know, I know, sounds terrible to me too, but several peo-
ple I know really like ‘em. Just pipe some peanutbutter in
the jalapenos and cook ‘em.
- 18 -
Breakfast Jalapenos
Whip up a coupla eggs and pour them in the jalapenos till
they’re about half full. Put a little cheese , cooked bacon or
sausage in them and you’re ready to roll.
- 19 -
What kinda Jalapenos??
Get some of that ready to go cookie dough in the dairy case.
Roll it out in your hands and poke it down in the jalapenos.
You’ll be surprised!!
- 20 -
Crab Stuffed
Again a toughie. Get some crab, canned, fresh, or that imi-
tation stuff. Stuff it down in the pepper. You probably
would use just plain salt on the peppers for this one since the
crab isn’t a very strong flavor.
- 21 -
Now something a little harder
- 22 -
Sausage and Cream Cheese
Fry up about a half pound of breakfast sausage, chopping it
up so it’s real broke up. Drain. While it’s still warm, mix in
a package of cream cheese. It will be very loose at this point
so you can use it in a zip top baggie and cut the corner off it
and pipe it into the peppers. Or you can put it in the fridge
and let it stiffen up and then pinch off little balls and roll
them out and stick them in.
- 23 -
Shrimp Stuffed
1 shrimp for every pepper you're fixin'
Cream cheese
Shake some seasoning on the peeled shrimp and stuff them
head first into the jalapenos. Fill up the gap at the top of the
jalapeno with cream cheese. Bacon on the top of this one is
mandatory. Poke a hole in the bottom of the jalapeno with a
toothpick so it can drain as it cooks.
- 24 -
Cornbread Stuffed
1 package of Cornbread mix
1/2 cup milk
1 egg
Some Super Sharp Cheddar Cheese
Mix up the cornbread and fill the jalapenos half full. Put a
long square (1/4" sq. by 1/2" long) of cheese in the middle. A
little salsa in the cornbread mix while you're making it is
kinda good too.
- 25 -
Pizza Peppers
Mozzarella Cheese
Tomatoes or tomato sauce
Italian seasoning
Sprinkle a little Italian seasoning in the jalapenos and fill with
the ingredients any way you can get them in there. Careful, these
will be kinda gushy when they're done. You can always stick a hole
in the bottom of the jalapenos with a toothpick to let them drain.
- 26 -
Pepperoni Peppers
Sliced pepperoni
Cream cheese
Stick a coupla pieces of pepperoni on the jalapeno so they line the
walls, then fill ‘em up with cream cheese.
- 27 -
Apple Jack Japs
1 Granny Smith apple
Sharp cheddar cheese
Cinnamon sugar mixture
Instead of the season salt put a little cinnamon sugar mixture
in the pepper, Cut the apple into slivers, poke ‘em down in the jalapeno, and put a little chunk of the cheddar cheese in there with it.
- 28 -
Elvis Peppers
1 Banana
Peanut butter
Cut the banana into strips about the size of a pencil. Insert these
into the peppers and pipe in peanut butter around them.
- 29 -
The Hawaiian
Cream Cheese with pineapple in it
Sliced ham
Cut the ham into 1”x2” pieces. Roll it up and put them in the jalapeno so it lines the wall. Pipe the cream cheese with pineapple in
and cover with bacon.
- 30 -
That folks have sent us over the years
- 31 -
Hill Country Stuffed Jalapeno
1 cup shredded cheddar cheese
1/2 cup minced shrimp or crab
1/2 teaspoon Mrs. Dash Herb and Garlic seasoning
1 egg beaten well
Mix all ingredients together and stuff in Pepper. Place 1/3 piece of
bacon on top and secure with a tooth pick and grill.
You can also use well ground sausage instead of shrimp.
Thanks to Jacque M. Gerth
- 32 -
Italian Peppers
4 Italian sausages cooked on the grill
1/2 of an onion
//2 cup of Italian bread crumbs
Italian seasoning
4 TBS of cheese and salsa mix or Vel-
veeta cheese
Shred 4 sausages on a cheese grater into a bowl.
Shred 1/2 onion.
Add bread Crumbs - Add seasoning
Add Cheese to mixture so becomes paste like
Stuff in Peppers - Top with bacon
Thanks to
- 33 -
Wisconsin Peppers
4 to 5 large cloves garlic minced very fine
1 large Vidalia onion minced
8 ounces queso blanco shredded
8 ounces queso fresco shredded
8 ounces cream cheese softened
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
About 30 jalapeno peppers prepped for stuffing
1 pound thin sliced honey cured bacon strips cut in half
Mix the garlic, onion, cheeses, salt and pepper. Stuff into peppers, wrap the
tops of the peppers with the bacon strips and secure with a toothpick. Bake
peppers until cheese is browned and bubbly and bacon is crisp.
Thanks to Jay in Wisconsin
- 34 -
Imperial Stuffed Jalapeños
1/2 cup finely chopped green pepper
1/4 cup finely chopped onion
2 TB butter
1/3 - 1/2 cup mayonnaise
8 ounces cooked salmon, cod, crab or tuna.
2 TB breadcrumbs
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1 egg
1 tsp. Old Bay seasoning
1/4 tsp. baking powder
Poke a small hole in the bottom of each jalapeño. Sauté green pepper and onion in butter until soft. Add all other ingredients and stuff peppers.
Thanks to DeeBee
- 35 -
Buffalo Chicken Stuffed Jalapeños
1 can (about 10-12 oz.) of cooked chicken, drained well and finely flaked
6 ounces cream cheese
1/4 cup Louisiana hot sauce
1/4 cup bottled ranch dressing (or bleu cheese dressing)
1/2 cup shredded cheddar cheese
TOPPING: 1/2 cup shredded cheddar cheese (optional)
Poke a small hole in the bottom of each jalapeño. (If you are used to
seasoning the inside of your peppers with salt or Creole seasoning... don't do it in
this recipe) Cream the cream cheese, hot sauce and dressing. Add the chicken
and cheese and mix well. Pipe into peppers and grill.
Thanks to DeeBee
- 36 -
Artichoke-Garlic Stuffed Jalapeños
1/2-cup Cheddar Cheese, grated
1/2- cup Mozzarella cheese, grated
2 TB. grated Parmesan cheese (or Romano cheese)
1/2-cup mayonnaise
2 TB. minced onion
2 cloves garlic, minced
Dash of cayenne pepper
2 oz. cream cheese
1 tsp. Worcestershire sauce
1 (6-oz. jar) marinated artichokes, drained and finely chopped
Poke a small hole in the bottom of each jalapeño. Mix all ingredients. Pipe into
peppers and grill until done.
Thanks to DeeBee
- 37 -
Spinach and Cheese Stuffed Jalapeños
3 TB. Butter
2 TB. water
1/2 cup finely chopped onion
1 TB. flour
4 ounces Cheez Whiz cheese product (or Velveeta) 1 jumbo egg, beaten
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry.
Sauté butter and onion in pan until soft. Add water and flour and mix. Add
spinach and cheese and stir until cheese is melted. Add a little of the spinachcheese mixture to the scrambled egg to temper it so egg won't cook when added to
mixture. Stir well. Now add egg to the pan and stir quickly until all is
blended. Pipe into jalapeños leaving a little space at top of pepper for this soufflé-type mixture to expand a little...and grill until done.
Thanks to DeeBee
- 38 -
24 Jalapenos (fresh)
1 lb Owens sausage (regular)
3T Worcestershire Sauce
1 egg
¼ C finely shredded cheese (I usually add a little extra)
¼ C canned seasoned bread crumbs (I use Old London) I add a little more to
take out some of the grease from the sausage.
Clean out the jalapenos. Mix all other ingredients together, stuff peppers,
(poke a hole in the bottom of the pepper for the grease to drain), and grill or
bake @ 350° for about 40 minutes.
Thanks to Lorrie Tagg
- 39 -
Cajun Chicken Chile's
1 9.75 oz can of chunk chicken breast
4 oz Cream cheese
Cajun seasoning
12 Jalapenos
Finely shredded Colby & Monterey Jack Cheese.
Mix first three ingredients together in a bowl and stuff in pepper's.
Sprinkle Colby & Monterey Jack on top.
Place 1/3 strip of bacon on top, secure with a toothpick and grill!
- 40 -
Pineapple Popper's
Chicken breast
Canned pineapple
Mozzarella cheese
Slice up some chicken breast and put in bottom of pepper so grease
will drain out hole. Slice some pineapple chunks and poke down
next to chicken. Fill up remainder of pepper with shredded mozzarella. After putting bacon on top, sprinkle more mozzarella on bacon for added taste.
Thanks to Thelma Lawson
- 41 -
Other Stuff
- 42 -
2 Ripe avocados
2 tomatoes - smallish -
1/2 red onion - diced
Juice of 1 lime
1/2 tsp chile powder
1 or 2 diced jalapenos
Chopped Cilantro to taste
Salt & pepper to taste
Mash up avocados in a bowl then fold in rest of the ingredients. Let
set for a coupla hours in the frig with plastic wrap directly on guacamole for best flavor.
- 43 -
Stuffed Zucchini
While we’re stuffing stuff
4 Squash, cut in half crosswise
1 jalapeno - chopped
1 lb hamburger meat
3 tbsp rice, browned in oil
1 small onion, 1 tomato, - chopped
1/4 cup Monterey Jack cheese - shredded
1 tsp salt 1/4 tsp pepper
grape leaves, washed
Wash squash, cut stem and cut in half lengthwise. Take out part of
the inside with a spoon to make room to fill with hamburger filling.
Mix hamburger meat, onion, tomato, jalapeno, rice, salt and pepper.
Fill squash and cover with grape leaf.
Stuffed Zucchini continued
Place in a deep 4 quart pan and add 2 cups of water. Cover pan
with lid and cook at medium heat for about 90 minutes or until
done. Remove grape leaves and sprinkle cheese on top and cook for
another 5 minutes or until cheese is fully melted. If water evaporates, add more water to pan. When done throw grape leaves away.
- 45 -
Bueno Butter
I stick butter - room temperature
1 jalapeno - seeded
1/2 tsp cumin
1 tbls tomato paste
1 tbls chopped cilantro
Salt & pepper
Puree all ingredients together in a blender or food processor until
smooth. Store covered in the frig. Great on fresh warm tortillas.
- 46 -
Chile Stuffed Taters
4 baked potatoes, halved
4 jalapenos, diced
1/2 cup chopped red onion
2/3 cup cream cheese
4 pieces of bacon
4 cloves minced garlic
Scoop out the inside of the taters. Set aside in a pan. Cook bacon un-
til crisp, sauté onions and garlic in bacon drippings. When the onions
are clear add the jalapenos and cook for 3 to 4 minutes. Add remainder of ingredients and stir well. Salt and pepper to taste. Spoon into
tater shells and sprinkle cheese on top. Put in 350 degree oven for 15 to
20 minutes or until cheese is melted.
Well, that’s it folks, If y’all come up with
A good recipe for stuffed jalapenos email
It to us and we’ll put it in the next printing.
[email protected]
As always CHILE GRILLs are available at
Thanks for your support.
- 48 -