Bacon Wrapped Stuffed Jalapenos
Stuffed Jalapenos are great any way you cook em. I’ve had them deep fryed, in the oven, stuffed with cheddar, stuffed with cream cheese, stuffed with bacon and who the hell knows what else. But the only way to make em better is to wrap them in bacon and cook em on the grill.
You can smoke or grill these, I chose to cook them on the propane bbq just because I had the smoker full and I wanted to cook at a steady 275-300°.
First thing you’ll want to do it cut off the tops of the peppers. When I’m buying these, I like to look for large, straight-ish peppers just so I can stuff more in them. Next you’re going to want to clean out the inside of the pepper. This can be done by using a skinny knife or a vegetable peeler. This can be time consuming but remember, the more space you clear out the more cheesy goodness you can fit in.
Meanwhile, you’ll want a half stick of Philadelphia Cream Cheese sitting out in a bowl so it can soften slightly. Add about the same amount of cheddar or Mexican blend cheese so that you have about a 50/50 ratio of cream cheese/cheddar. Mix these up well and stuff inside each pepper, trying not to overflow from the pepper. As it heats up the cheese will expand and fall out slightly.
Easiest way to stuff the peppers is to take little handfuls and roll them up to pieces about the size of your finger. Gently push inside the peppers. Next step you want to take a full piece of bacon and starting from the cut end of the pepper with the fattier side of the bacon wrap it around. One piece should do the trick. The best way to hold the bacon (and this might come in handy later) is to put one wooden toothpick through each end of the bacon, one on top one on bottom. Sprinkle a little bit of your favorite rub on top, but don’t go too heavy. I used some McCormick Molasses Bacon seasoning that I had left over from the Bacon Wrapped Chicken Appetizers.
Now, there are fancy Jalapeno pepper holders out there that I’m sure work great, but this was a last minute thing so I had to improvise. I took a piece of aluminum foil, rolled it up and made myself a little rack hanging off the upper grates of my bbq. Get your bbq up to about 300°and stick the peppers in the holder, using the toothpicks to hold them upright.
These will probably cook for somewhere between 1 and 2 hours, so check on them every so often. Make sure the bacon crisps up and the cheese gets a golden look on top. Pull off by holding the toothpicks, let cool for about 5 minutes and serve.
6 Jalapeno peppers
1/2 Stick cream cheese
About 1/3 cup shredded cheddar
6 Pieces bacon
Aluminum foil or jalapeno holder
These are an easy to make, delicious start to any bbq! And since we are removing all the seeds, these really end up having virtually no heat to them so everyone can enjoy them.
I give this recipe a 10 out of 10.