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| Servings |
Ingredients
- 10 medium-large jalapeño peppers (use up to 15)
- 8 oz cream cheese (softened)
- 3 drops liquid smoke (hickory of mesquite flavor)
- ½ cup bacon (crisped and chopped into bits)
- 1 lb bacon (uncooked - enough for 1 slice per jalapeño)
- 8 oz pepper jack cheese (sliced)
- jalapeño jelly (optional)
Ingredients
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Instructions
- Preheat oven to 400°F. In a pot with boiling water, cook jalapeños (blanch) for about 3-4 minutes. When they are done, immediately drop the jalapeños into a bowl of ice water to stop the cooking process. When they are cool, slice the jalapeños lengthwise, from stem to tip, leaving the stem intact. Using a small spoon, scrape the seeds and veins out from inside of the jalapeños and set them aside. In a medium bowl, combine cream cheese, liquid smoke, and chopped bacon bits, mixing them well. Fill each half of jalapeño with the cream cheese mixture. Lay a piece of pepper jack cheese over the jalapeño, just to cover the cream cheese mixture. Wrap each jalapeño with a slice of bacon, using a toothpick if necessary to secure the bacon. Place the stuffed jalapeños on a baking sheet (you can also use a flat rack placed inside a baking sheet to cut down on bacon grease). Bake for 30 minutes, or until the bacon is thoroughly cooked. When ready to serve, heat them up on a grill or in the oven and serve warm. Serve with jalapeño jelly.
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