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Going with my spicy theme of a bit, and hey there is pork too! Well, while at FWA I was able to pick up Jalapenos at the price of 75 cents a pound, which is an incredible price for fresh. I usually find them around here $2 to $3 which is a bit steep for this like... this... But oh so good!
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Spicy, a little sweet, and lots of succulent savory, this dish really works with the phrase “Everything is better with bacon” and it works great!
While this dish can be prepared on the grill for a nice char on it, here I’ve used a nice hot oven instead for an indoor tasty treat.
This recipe makes about 24 “halves” so good for Four to Six people as an appetizer. Not to many ingredients needed make it an easy to fix pleaser, even on a bit of a budget.
Setup:
12 fresh jalapenos
6 oz cream cheese
8 to 12 pieces of bacon
Optional:
A couple of Tbsp minced garlic and onion.
Soften cream cheese slightly by letting set out for five to ten minutes, then mix in a little garlic and onion, or leave plain if you like. You can let it set while you…
Prep your Jalapenos. I recommend getting a pair of disposable gloves for this. The Cappsasin found in chilis is an oil that doesn’t wash off easily. One time after making some habenero Mac and Cheese without gloves, many hand washings and a couple hours later, I rubbed my eye and one point. For about the next five minutes I was tearing up and screaming about “Dah pain! It hurts! The pain!” or something along those lines. Gut your Jalapenos removing the seeds and veins.
Slice your Bacon strips into Thirds or Halves, depending on how big your jalapenos are.
Cooking:
Preheat your oven to 425 degrees. Yes, it’s a hot oven, but jalapenos have a fairly thick skin and that bacon is raw and going to need to cook.
As it heats, first stuff your jalapenos with the cream cheese mixture. Then gently wrap a piece of bacon around each one and place them on a baking sheet with the ends of the bacon on the bottom.
Bake for about twenty to twenty five minutes, until bacon is starting to get crispy and jalapenos are soft. Place on a platter and serve with sour cream for dipping, or I actually like thousand island for this too.
Enjoy a spicy treat!
---
Spicy, a little sweet, and lots of succulent savory, this dish really works with the phrase “Everything is better with bacon” and it works great!
While this dish can be prepared on the grill for a nice char on it, here I’ve used a nice hot oven instead for an indoor tasty treat.
This recipe makes about 24 “halves” so good for Four to Six people as an appetizer. Not to many ingredients needed make it an easy to fix pleaser, even on a bit of a budget.
Setup:
12 fresh jalapenos
6 oz cream cheese
8 to 12 pieces of bacon
Optional:
A couple of Tbsp minced garlic and onion.
Soften cream cheese slightly by letting set out for five to ten minutes, then mix in a little garlic and onion, or leave plain if you like. You can let it set while you…
Prep your Jalapenos. I recommend getting a pair of disposable gloves for this. The Cappsasin found in chilis is an oil that doesn’t wash off easily. One time after making some habenero Mac and Cheese without gloves, many hand washings and a couple hours later, I rubbed my eye and one point. For about the next five minutes I was tearing up and screaming about “Dah pain! It hurts! The pain!” or something along those lines. Gut your Jalapenos removing the seeds and veins.
Slice your Bacon strips into Thirds or Halves, depending on how big your jalapenos are.
Cooking:
Preheat your oven to 425 degrees. Yes, it’s a hot oven, but jalapenos have a fairly thick skin and that bacon is raw and going to need to cook.
As it heats, first stuff your jalapenos with the cream cheese mixture. Then gently wrap a piece of bacon around each one and place them on a baking sheet with the ends of the bacon on the bottom.
Bake for about twenty to twenty five minutes, until bacon is starting to get crispy and jalapenos are soft. Place on a platter and serve with sour cream for dipping, or I actually like thousand island for this too.
Enjoy a spicy treat!
Category Photography / Tutorials
Species Unspecified / Any
Size 912 x 770px
File Size 196.1 kB
They are, though a lot depends on the Jalapeno, I find they definitely range in heat level. You can lower it a little too by using a spoon when you dig out the seed and veins and scraping the inside just a little, to get some of the inside pepper membrane off and it'll lower the heat a little more as well.
AYe. :) It's because most of the Capsasin (Which I believe I'm mangling on spelling) which is the oil that makes peppers HOT is mostly found in the stem end and travels along the veins and seeds and very insides of the pepper are the most concentrated places. The very tips of spicy peppers tend to also be very not spicy.
Surely will do! Though I may stick to dipping, though I love thousand island...
Hmmm, wait, that's an idea!
Mix with the Cream Cheese a little pickle relish, onion, olive, a little paprika... give it a sort of thousand island style flavor...
Or, the ranch or... Bah, both sound muchly good!
Hmmm, wait, that's an idea!
Mix with the Cream Cheese a little pickle relish, onion, olive, a little paprika... give it a sort of thousand island style flavor...
Or, the ranch or... Bah, both sound muchly good!
Truly it does! ::nods and smiles::
Thank you, let me know how they turn out. You can even mix other cheeses or seasonings into the cream cheese as well. Even add extra heat, though I find they've got a nice spice level as they are. Not enough to make you scream for "I need milk!" but enough that getting a drink now and then definitely helps soothe the mouth.
They'll be a hit I am sure. :)
Thank you, let me know how they turn out. You can even mix other cheeses or seasonings into the cream cheese as well. Even add extra heat, though I find they've got a nice spice level as they are. Not enough to make you scream for "I need milk!" but enough that getting a drink now and then definitely helps soothe the mouth.
They'll be a hit I am sure. :)
I definitely will if I do end up making them. x3
I usually made my cheese stuffing with a bit of fresh salsa. Like mix the cream cheese [warmed via microwave so it's soft] and the salsa [usually medium or hot heat, fresh made or store bought just based on preference XD] in a large bowl then stuff the jalapenos using that. ^^ Quite tasty. You can just do the cheese and salsa as a dip alone, too. C:
I usually made my cheese stuffing with a bit of fresh salsa. Like mix the cream cheese [warmed via microwave so it's soft] and the salsa [usually medium or hot heat, fresh made or store bought just based on preference XD] in a large bowl then stuff the jalapenos using that. ^^ Quite tasty. You can just do the cheese and salsa as a dip alone, too. C:
Aye indeed, it does make a great dip!
Had a recipe once that was basically that, put a softened block of cream cheese on a plate, and pour a hot salsa mix over it, and serve with crackers and chips, was tasty.
That'll definitely be tasty in the jalapeno, thank you for the idea!
Had a recipe once that was basically that, put a softened block of cream cheese on a plate, and pour a hot salsa mix over it, and serve with crackers and chips, was tasty.
That'll definitely be tasty in the jalapeno, thank you for the idea!
They are indeed! I tend to associate poppers though with being breaded and fried, personally at least, but these are way just as good.
Course, I guess one could do a small piece of partially cooked bacon, or mix it with the cream cheese, then bread and fry? Though that might just be overkill...
Course, I guess one could do a small piece of partially cooked bacon, or mix it with the cream cheese, then bread and fry? Though that might just be overkill...
i tried this and it was really good! but for some reason when i gutted them and cooked them there was no heat left AT ALL it tasted like plain ol' green peppers
i mean everyone loved them! but i was expecting some kind of spice and i got nothing i dunno if they were really weak pappers or maybe i did something wrong?
also i was reading about ur habenero jack cheese incident xD
i think it would be awesome if i put a little bit of that in with the cream cheese next time!
i mean everyone loved them! but i was expecting some kind of spice and i got nothing i dunno if they were really weak pappers or maybe i did something wrong?
also i was reading about ur habenero jack cheese incident xD
i think it would be awesome if i put a little bit of that in with the cream cheese next time!
I like how you think with the spicy pepper mixed in... that's a great idea!
Well, gutting them reduces the heat (Though you need to remove seeds due to, you want room to stuff it), especially if you remove the vein and membrane of the pepper. Next time you can just remove the seeds and leave the rest more intact? Though I've found Jalapenos really fluctuate a LOT in heat, personally. I've had some that I'd put just one in a dish, and it would have my tongue feeling like it's been stabbed, other times I'd add a few and barely any heat. That I don't have an answer unless it's the region or the particular plant they came from fault.
In this the recipe too does have Cream Cheese, which is dairy and tends to help cool the tongue. Capcassin (The oil that makes things be HOT on our tongue, and found in the peppers, though I think I'm spelling it wrong) actually likes some of the enzymes found in milk more than it likes our tongue, so it'll cling a bit more to that then it would. Thus reducing the heat.
You could always go EXTREME and do stuffed Habenaros too... but that might be pushing it! I've yet to encounter a dull habenaro, they always burn, but burn so good!
Well, gutting them reduces the heat (Though you need to remove seeds due to, you want room to stuff it), especially if you remove the vein and membrane of the pepper. Next time you can just remove the seeds and leave the rest more intact? Though I've found Jalapenos really fluctuate a LOT in heat, personally. I've had some that I'd put just one in a dish, and it would have my tongue feeling like it's been stabbed, other times I'd add a few and barely any heat. That I don't have an answer unless it's the region or the particular plant they came from fault.
In this the recipe too does have Cream Cheese, which is dairy and tends to help cool the tongue. Capcassin (The oil that makes things be HOT on our tongue, and found in the peppers, though I think I'm spelling it wrong) actually likes some of the enzymes found in milk more than it likes our tongue, so it'll cling a bit more to that then it would. Thus reducing the heat.
You could always go EXTREME and do stuffed Habenaros too... but that might be pushing it! I've yet to encounter a dull habenaro, they always burn, but burn so good!
burn so good! xD yes! they are hot! i dont think ill be doing that anytime soon xD haha but my little bro would prolly LOVE it xD
but that may be it! cause i removed all of it the vein and the seeds so next time ill try keeping the vein in and see how it is ^^
=] thanx!
but that may be it! cause i removed all of it the vein and the seeds so next time ill try keeping the vein in and see how it is ^^
=] thanx!
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