Thursday, September 27, 2012

Bacon wrapped Jalapenos

I just want to start off by saying - SO delicious! and so more-ish. I could have eaten a dozen of these babies to myself.

I didn't think I would like a stuffed jalapeno. I don't know why, I don't like spicy foods that cause pain. I like spice in foods with a little heat, but have you ever eaten something so hot and spicy that it makes you feel ill. That's what I don't like.

A friend handed me a recipe card she had found in a grocery store and said I should try to make these. My husband loves spicy foods, so I thought, why not. I would give them a try. The recipe card said to halve the jalapenos, stuff with cream cheese, wrap in bacon (only 1/2 a slice) and cook them on the BBQ. Nice, but I wanted better. My jalapenos were wrapped in a full slice of bacon and baked until crisp on the outside, and gooey in the middles.

One word of caution - make sure you remove ALL the seeds. One seed left inside will make you wish you did a better job. And, if you don't wear gloves while cleaning out the insides of the peppers - don't touch any sensitive areas, and I mean your mouth, lips or eyes, before scrubbing your hands well.

Stuffed Jalapenos
Makes 6 (perfect appetizer for 2)

6 large green jalapeno peppers
100g cream cheese, at room temperature
30g cheddar cheese, shredded
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon red hot sauce (like Frank's)
6 slices bacon

Preheat oven to 400F.
In a medium sized bowl, combine cream cheese, cheddar cheese, salt, pepper and hot sauce. Mix well. Set aside.
Halve jalapeno peppers, remove stems, membranes and all seeds. Divide cream cheese mixture between jalapeno halves, then match and stick jalapeno halves back together. Wrap in one piece of bacon to keep secure.
Place jalapenos onto a baking sheet and cook for 12-15 minutes, or until bacon is crisp and filling is hot.
Remove from oven and allow to rest for 5 minutes before serving. Serve warm.


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