Stuffed Jalapenos With Bacon Recipe
A spicy recipe not for the faint of heart.
toothpick, soaked for about 15 minutes in water
1 lb bacon
1/2 teaspoon coarse sea salt ( to taste)
2 tablespoons finely chopped fresh cilantro
1/4 cup finely chopped sun-dried tomato
4 large garlic cloves, minced
16 ounces cream cheese, room temp. ( 2 packages Philadelphia works best)
12 -24 large jalapeno peppers ( as large as possible)
Mix cream cheese, garlic, sundried tomatoes, cilantro and salt until well blended.
Wear kitchen gloves for this step!
Slice the jalapeños lengthwise, being careful not to slice them in half.
Then slice at the top along the width of the pepper just about a quarter inch below the base of the stem until you cut through the core, again being careful not to cut completely through the pepper.
Now you need to decide whether you want to keep the seed webbing for those that like it really hot, or remove them for a lot less heat.
Separate the strips of bacon and cook in the microwave for about 5 minutes on high, just enough to give it a head start. Then pat dry with paper towels. Just to soak up some of the grease. Set it aside to cool.
Fill either a pastry bag or just a freezer bag (cutting one corner out), and pipe some of the filling into each pepper until full but still able to almost close the pepper.
Wrap each pepper with a strip of bacon then use two or three toothpicks to secure the pepper closed.
Place the jalapeños on a medium heat grill and cook until the bacon is crisp. you ll need to turn frequently to heat them evenly.
Let them sit for about 5 to 10 minutes and serve them up! Don t forget which ones have the seeds!