"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken Butts Recipe

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This recipe for Chicken Butts, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jay Quick
Added: Sunday, September 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 lb. bacon
13 whole jalapeños
Extra-sharp cheddar cheese "Pub Cheese"
Meat for stuffing

Directions:
Directions:
Pop the stem off jalapeño, cut in half lengthwise. Clean out seeds/veins from peppers, leaving the stem end intact. (Using knife cut about 1/4 inch below the stem end and pull out seeds/veins. By leaving stem end intact, it helps hold the stuffing in the pepper while it is cooking.) Fill pepper halves with stuffing. Wrap whole slice of thin bacon to cover as much of the stuffing and pepper as possible. Affix with toothpick. Bake on rack sitting on cookie sheet at 350º until bacon is crispy (approximately 30 to 45 minutes).

Number Of Servings:
Number Of Servings:
Varies
Personal Notes:
Personal Notes:
For the stuffing, you can add thin slice of uncooked meat (elk, deer, dove breast, beef) and then add your favorite cheese. These will keep well after cooking to place in crock pot to keep warm.

 

 

 

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