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Thursday, June 3, 2010

Bacon, Cheddar and Cream Cheese Stuffed Jalapenos

Hmmm. What are those? Well they used to look like this.
Yup. Let's take a trip down jalapeno lane.

Bacon, Cheddar and Cream Cheese Stuffed Jalapenos

You will need

  • Jalapenos (let's start with 20)
  • Cream cheese (1 block)
  • Shredded Cheddar (2 cups)
  • Apple wood smoked bacon (1 pound chopped and cooked till you have bacon bits)
  • 1/4 cup bacon grease
  • 6 eggs (beaten)
  • breadcrumbs
So you start this one by putting on gloves. 
These things are spicy and if that spicy gets on your hands you could be signing up for some pain. Anyway all that aside cut all the jalapenos in 1/2 length wise and remove all the white stuff and seeds. (A spoon usually works best for that task)

Now we need the filling. Throw the cream cheese, cheddar cheese and the bacon grease (ouch, my arteries) and mix it up in a Cuisinart.
These things can run you from $30 to a couple hundred. Regradless, you need one.

Throw in the bacon at the very end so it retains it's bacony goodness. At this point you can probably just fold it in with a rubber spatula.

OK now the fun begins. Get a good friend and get to work.

You will need to take a spoon and put a dollop on each jalapeno half. Don't skimp. These are going to end up round like a jalapeno but only half of one is in there.

Then while one person is stuffing the other is shaping them and ||: putting them through egg wash, then the breadcrumbs. Then on a rack to dry. An oven rack works just fine. :||

So those of you who are musically inclined know what ||:    :|| are... Repeat signs!

Let the japs dry for 30 minutes and put them through the egg and crumbs again.

Do it again.


These after they are frozen are ready to be fried at 350 degrees.

For a dipping sauce you can do ranch OR you can take Hot Squeeze and add tons of orange zest. 


There's no picture of the finished product because they didn't stay out long enough for me to snap one.  Oh well.

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