Friday, July 2, 2010

Bacon Wrapped Sutffed Jalapeno Peppers

So I guess I just posted the dairy free is the regular version adapted from Pioneer Woman's recipe. I've made a few changes for what works for me. I've made them both ways and they are all good. I don't think you can mess them up.

18 Jalapenos, sliced and cleaned out (see note on how to clean them below)
1 PKG Bacon
1 BLOCK (8oz) Cream Cheese
1/2 CUP Cheddar Cheese, Shredded
2 TBL Tastefully Simple Onion Onion (or chopped chives or green onion)

Blend Cream Cheese, Cheddar Cheese, and Onion Onion together. Cut bacon in half for large jalapenos or in 1/3rds for small jalapenos.

**Make sure your jalapenos are sliced in half and cleaned out. I highly recommend using gloves of some sort (latex or even plastic bags). If you like hot jalapenos then leave some of the seeds and/or membranes in tact. The membrane is the white part. If you do not like heat then clean all of that out really well with a teaspoon.

Fill the jalapenos with the cream cheese mixture. Wrap bacon around the jalapeno. If I have toothpicks on hand I will secure the bacon but it's not required if your bacon is long enough it should not fall off. Place on a baking pan or stone.

Brush BBQ sauce on top of each jalapeno. Bake 350 for 30- 40 minutes or until bacon is crisp.

I have been impatient before and broiled them for a few minutes to crisp that bacon up. I have cooked them at 275 for an hour like Pioneer Woman. But mine came out mushy when I did that. So experiment with them and see what you like. I prefer my jalapeno to hold up and cooking them hotter faster seemed to do that for me. Either way they tasted delicious and it was hard not to eat 10 of them!