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6 ? 10 fresh jalapenos
Package of bacon (the thin variety works best)
1 pkg. cream cheese (250 gm.)
Tony Chachere?s Original Creole Seasoning
1 each pepper of another type (optional)
1. Place cream cheese in a bowl; allow to come up to room temp (soft enough to work it).
2. Shake Tony?s on the cream cheese, mash/knead it in with a fork. This part is subjective to the taster. I usually shake/mix about three times to get a nice reddish tint throughout the mixture.
3. This next part is also subjective to the taster. If you want a hotter and a nice blend of flavors, cut another type of pepper, remove the seeds, and dice very finely. Mix in the desired amount into your cream cheese mixture.
a. I have tried Serrano, habanero (orange, white Peruvian, chocolate), Jamaican, chocolate mulato. It doesn?t have to be a hot pepper, just my personal preference.
b. You could also finely diced meat of any kind. Shrimp, crab, chicken. sausage, etc. It would be advisable to cook any meat being added to the inside at least ? of the way prior to mixing to ensure it is not raw once the peppers are done. It does not take them long to cook and the inside temp may not have sustained a high enough temp long enough to cook meats like chicken.
4. Place bowl in freezer for quick chill to thicken the mixture. It is easier to spread into the peppers.
5. Cut japs in half, remove seeds.
6. Once the mixture is thick, spread into the jap halves.
7. Dependent on the size of the bacon, you may be able to cut the bacon in half and wrap the stuff pepper, secure with a toothpick run through the pepper. Sprinkle pepper with Tony?s or, salt and pepper, garlic powder or, whatever catches your fancy. I?ve been cooking these for years and I?m still playing with variations.
8. How to cook is your option. Pan in WFO, open grill etc. For us, we cook directly over a wood fired pit using mesquite. Once the bacon is to the degree of your liking, it?s ready. We like blacken edges ourselves.
9.Enjoy!
I?ll post some pictures next time we grill bunch.
Package of bacon (the thin variety works best)
1 pkg. cream cheese (250 gm.)
Tony Chachere?s Original Creole Seasoning
1 each pepper of another type (optional)
1. Place cream cheese in a bowl; allow to come up to room temp (soft enough to work it).
2. Shake Tony?s on the cream cheese, mash/knead it in with a fork. This part is subjective to the taster. I usually shake/mix about three times to get a nice reddish tint throughout the mixture.
3. This next part is also subjective to the taster. If you want a hotter and a nice blend of flavors, cut another type of pepper, remove the seeds, and dice very finely. Mix in the desired amount into your cream cheese mixture.
a. I have tried Serrano, habanero (orange, white Peruvian, chocolate), Jamaican, chocolate mulato. It doesn?t have to be a hot pepper, just my personal preference.
b. You could also finely diced meat of any kind. Shrimp, crab, chicken. sausage, etc. It would be advisable to cook any meat being added to the inside at least ? of the way prior to mixing to ensure it is not raw once the peppers are done. It does not take them long to cook and the inside temp may not have sustained a high enough temp long enough to cook meats like chicken.
4. Place bowl in freezer for quick chill to thicken the mixture. It is easier to spread into the peppers.
5. Cut japs in half, remove seeds.
6. Once the mixture is thick, spread into the jap halves.
7. Dependent on the size of the bacon, you may be able to cut the bacon in half and wrap the stuff pepper, secure with a toothpick run through the pepper. Sprinkle pepper with Tony?s or, salt and pepper, garlic powder or, whatever catches your fancy. I?ve been cooking these for years and I?m still playing with variations.
8. How to cook is your option. Pan in WFO, open grill etc. For us, we cook directly over a wood fired pit using mesquite. Once the bacon is to the degree of your liking, it?s ready. We like blacken edges ourselves.
9.Enjoy!
I?ll post some pictures next time we grill bunch.
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