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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

BACON WRAPPED JALAPENO PEPPERS WITH BBQ CANDIED GLAZE Recipe

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This recipe for BACON WRAPPED JALAPENO PEPPERS WITH BBQ CANDIED GLAZE is from TASTE AND SEE THAT THE LORD IS GOOD, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 Jalapenos
1 block of Cream Cheese, softened
1 package of Bacon
1 block of Medium Cheddar Cheese
¼ cup BBQ Sauce
2 tbsp. Brown Sugar
3 tbsp. Melted Butter
Toothpicks
Directions:
Directions:
Preheat oven to 400º.
Cut and halve jalapenos, removing any seeds/membrane from the peppers. Rinse peppers with cold water, pat dry and set aside. Slice cheese into thin strips; set aside.
Cut bacon in half; set aside. Slice off a bit of cream cheese and place into pepper half; place a thin slice of cheese over the cream cheese; place a slice of the halved bacon around the pepper and secure with a toothpick. Place bacon wrapped pepper in a 9x13 metal baking dish or on a cookie sheet (the bacon will let off some grease, so be sure to use a baking sheet with a bit of an edge). Repeat for all peppers.
Place peppers in oven for 25 minutes.
While peppers are cooking, combine BBQ sauce, melted butter, and brown sugar in a small bowl and set aside. When peppers are done, remove from oven and brush with the BBQ glaze. Use ALL the glaze, there can never be too much. Place brushed peppers back in oven under broiler for about 6 minutes; keep an eye on them so they don't burn or get too crispy.
Serve immediately. After 3 hours the cream cheese will start natural dairy separation and may make the peppers soggy.

 

 

 

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