Bacon and Jack Cheese Baked Stuffed Jalapeņos Recipe
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Category: |
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Ingredients: |
Ingredients: 12 jalapeņo peppers
1/4 cup. chopped cooked bacon
1/4 cup minced onion
1/2 cup shredded jack cheese,
plus 2 oz.of jack cheese cut into 2 1/2-in. long batons
1/4 cup chopped fresh cilantro
1 1/2 tsp. cumin
1 tsp. dried oregano
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Directions: |
Directions:Preheat the oven to 375°.
You can either slice the jalapeņos in half lengthwise or you can slice off the top one-third (lengthwise) of each jalapeņo to make a boat shape out of each pepper. The halved jalapeņos will go further (twice as many stuffed peppers), but you can put more filling into the boat-shaped peppers. Your choice. If you choose to make the boats, you can mince the tops and add them to the filling if you want some extra heat, or save them for another recipe.
Scrape out all the seeds and ribs from each jalapeņo with a spoon (a grapefruit spoon works great).
Mix together all the filling ingredients except the jack cheese batons.
Pack the filling into the peppers and nestle a baton of jack cheese onto the filling of each one.
Arrange the peppers on a foil-lined baking sheet and bake for 20-30 minutes, or until the cheese is bubbly and lightly browned, and the peppers are cooked.
Allow to cool for 5 minutes before serving.
Makes approx. 12-24 servings. |
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Personal
Notes: |
Personal
Notes: Caution: Do not touch your eyes for several hours after handling the peppers.
To prevent from getting the jalapeņos juice from stinging your eyes and you don't have gloves, coat your hands with some oil before working with the peppers, then once you are done, wash your hands thoroughly with warm soapy water.
When buying jalapeņos for this recipe, if you want mild peppers, look for peppers with smooth skins. Striations tend to indicate that the pepper has been stressed while growing, and that can mean a hotter pepper.
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