Monday, March 7, 2011

Stuffed, Wrapped Jalapenos

I discovered a quick h'ordeurve on the internet a few months back, bacon-wrapped, stuffed Jalapeno peppers.  I've tried them a few times with guests, and gotten rave reviews.  However, they are not for the faint of heart.  If you don't like spicy and hot, steer clear.

They are quite simple to prepare.  The only issue I would see is that you may wish to wear rubber or latex gloves when cutting and cleaning the peppers, especially if you have sensitive skin at all.  And DO NOT rub your eyes or touch other sensitive areas of you body, without first scrubbing your hands with soap and water.

You need three ingredients, how simple is that:  fresh jalapeno peppers, cream cheese and Canadian bacon.  It is best if you allow the cream cheese and bacon to reach room temperature on the counter for an hour or so.  It just makes both easier to handle.

Wash the fresh peppers and cut the stem off.  Slice each pepper in half lengthwise.  Take a teaspoon and dig the seeds and white pulp out of the center of each half of the peppers.

Use a butter knife and spread a generous dollop of cream cheese into each half pepper shell.  Fill the cavity up, probably about a teaspoon of cheese per pepper half.

Open the package of bacon, and cut the long slices in half.  Take a half slice of bacon and wrap it around the pepper and cheese.   If the bacon is room temperature, you can stretch it slightly to envelop the peppers. You can secure the bacon in place with a tooth pick if you so desire.

Put the wrapped peppers on a baking tray and place in the oven for 45 minutes at 350 F, until the bacon is crisped up and the peppers tender.  Serve while piping hot.

You may want to have a glass of milk handy.  Some peppers are definitely more pungent than others.  They are also good the next day, cold from the refrigerator - the flavours have had a bit of time to meld.

And that is all I have to say for today.

Musings and meanderings from the Musical Gardener.

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