Friday, July 23, 2010

Grilled Bacon Jalapeno Wraps

• 6 fresh jalapeno peppers, halved lengthwise and seeded
• 1 (8 ounce) package cream cheese
• 12 slices bacon

1. Preheat an outdoor grill for high heat.

2. Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.

3. Place on the grill, Then 10 minutes on the grill is perfect, cook until bacon is crispy.

Here are some different methods: After slicing the peppers and cleaning them out, drop in boiling water for 4 - 6 minutes. This will pretty much take all the heat out though so if you want a punch, leave the membranes.

Try these different cream cheese flavors:

8 oz cream cheese mixed with a pkg of powdered ranch dressing mix
8 oz cream cheese mixed with a 1 - 2 tsp chipotle seasoning
8 oz cream cheese mixed with worstershire and garlic powder
8oz pkg of cream cheese with 1 tbsp Cajun Seasoning and 2 tsp Garlic Pwdr.

I found that 1/2 a strip of bacon was not enough - used the whole thing! And finally after you put the pepper together with cheese and bacon and toothpick - freeze it for 15 min. this will allow the cheese to firm up a bit and it won't all leak out of your peppers. I also have found that if you want them hot, leave all of the membrane inside and some seeds. If you want them barely warm(like me), get almost all of the membrane out from inside the pepper and leave no seeds.

You can also cook them in the oven on 350 for about 45 minutes

To take some of the bite out of the peppers,  you can also soak them in cold water after they're cut and seeded. The longer you soak them, the milder they are.

To avoid them soaking in grease from the bacon, try elevating them on a rack next time.

I like to freeze the constructed peppers (spread out on a cookie sheet so they don't stick together) prior to grilling, so the cheese doesn't melt as much while the bacon is cooking.

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