Recipe: Bacon Wrapped Jalapeños

Wednesday, July 15, 2015

Football season is in full swing, and we are big football watchers... my kids, on the other hand, are big football snackers. On Sunday afternoons in the fall our meals consist of some serious tapas {saying makes me feel a tad less guilty than if I said I feed my kids a bunch of appetizers}

Homemade hummus is one of our staples, and now I think I've discovered a new one... these Bacon Wrapped Jalapenos. I took several recipes, combined them together and made my own... these are easy to make and even easier to just pop in your mouth…

Bacon Wrapped Jalapeños 

10 Jalapeños
1 C Cream Cheese
1/2 C Cheddar Cheese, shredded
1/2 C Salsa
Bacon
Toothpicks

Ready? Preheat your oven to 375.

Take each jalapeno and cut it in half (from the stem to the tip). Use a spoon to scrape out the seeds and white membrane (the more you scrape out the more heat you remove). In a bowl combine the next 3 ingredients. Place them in a ziplock baggie and cut off one of the corners - use that to pipe the cheese mixture onto your jalapeno halves.

Take your bacon and cut the strips in half. Wrap the piece of bacon around the jalapeno making sure to use a toothpick to hold it in place. Continue until you've wrapped all the jalapeños.

Cover a cookie sheet with foil and place a cooling rack on top. Place your bacon wrapped jalapenos on the cooling rack and pop those babies in the oven for about 25 minutes. Serve immediately.

**Couple of tips about jalapenos - when selecting your peppers, the more wrinkles it has, the more fire it has inside! Also, use gloves when deseeding if you have sensitive skin. Last tip... want them to be more mild? After cutting them in half, soak them in milk for a couple hours. Rinse them off before filling with cheese. The milk pulls out the chemical that makes these peppers so hot.

image from here

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