Best Lubys Cafeteria Stuffed Jalapenos Recipes

Luby's Cafeteria Stuffed Jalapenos image

Provided by Molly53

Categories Peppers

Time 15m

Yield 12 serving(s)

Number Of Ingredients 5

1 (26 ounce) can whole jalapenos (well-drained, sliced in half lengthwise and seeds removed)
1 (8 ounce) package cream cheese (room temperature)
2 tablespoons chives
1 tablespoon canned pimiento, minced
1/4 cup mayonnaise

Steps:

Whip the cream cheese together with the mayonnaise, chives, and pimientos.
Whip together until smooth and fluffy.
Pipe into jalapenos using a piping bag and tip OR cut the corner off a ziplock baggie.
Cover
and store jalapenos in refrigerator.

Nutrition Facts : Calories 102, Fat 8.3, SaturatedFat 4, Cholesterol 22.1, Sodium 97.6, Carbohydrate 6, Fiber 1.8, Sugar 3.5, Protein 1.8

Stuffed Jalapenos image

Provided by Vicki Porcupine

Categories Brunch

Time 30m

Yield 20 bite size pieces, 20 serving(s)

Number Of Ingredients 8

10 jalapeno peppers (small size)
1/2 cup shredded cheddar cheese
1/4 cup light cream cheese, softened
1/4 cup salsa
3/4 cup fresh breadcrumb
2 tablespoons chopped fresh parsley
2 tablespoons melted butter
salt and pepper

Steps:

Preheat oven to 375 degrees.
Cut Jalapenos in half lengthwise .
Scrape out all of the seeds and veins and discard . (This is the HOT part of the pepper).
In a medium bowl, blend cheeses,salsa and 1/4 cup breadcrumbs with a fork.
Fill Jalapenos evenly . Place on a baking dish.
In a small bowl, blend remaining 1/2 cup breadcrumbs, parsley and butter.
Distribute evenly over filled peppers.
Sprinkle with salt
Bake until golden and crisp - about 20 minutes.

Nutrition Facts : Calories 48, Fat 3, SaturatedFat 1.8, Cholesterol 8.2, Sodium 86.4, Carbohydrate 3.7, Fiber 0.4, Sugar 0.6, Protein 1.7

Luby's Cafeteria's Jalapeño Cornbread Recipe image

Provided by á-174942

Number Of Ingredients 12

1/2 cup whole milk
1/2 cup buttermilk
1 extra-large egg
2 tablespoons oil
1 tablespoon Sugar
1/2 teaspoon baking powder
1 cup white or yellow cornmeal
1/3 cup all-purpose flour
1 1/2 tablespoons diced red bell pepper
1 1/2 tablespoons chopped drained stemmed jalapeños
1 1/2 tablespoons whole kernel corn
1 teaspoon salt

Steps:

Preheat oven to 425 degrees. In a large mixing bowl, whisk together milk, buttermilk, egg, oil, sugar, salt, and baking powder, add cornmeal and flour; mix well. Blend in red pepper, jalapeños, and corn. Place in a greased pan or cast-iron skillet and bake at 375 degrees for 20 to 25 minutes. This recipe yields ?? servings.