Ingredients: |
Ingredients: 1 pound room temperature cream cheese
1 cup sharp cheddar finely shredded
½ cup finely diced onion (optional)
10 or 12 large jalapenos sliced in halve lengthwise and deseeded. (Any non-small jalapeno will work, they do not have to be that large)
24 (one for each pepper halve) pieces cubed duck, browned. (duck is optional, and is what makes these “Arkansas”)
****Alternative to duck, Little Smokies (cocktail wieners) (again optional)
Bacon! Or Turkey Bacon. Long enough piece to wrap around pepper halve.
Two teaspoons bbq rub or Cajun seasoning.
Toothpicks
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Directions: |
Directions:Preheat oven to 250º or up to 275º
Using disposable latex gloves cut and deseed and vein peppers.
In a mixing bowl mix cream cheese, cheddar cheese onion, and dry rub until evenly mixed and smooth. Fill each pepper halve and then place duck (or little smokie) firmly on top.
Wrap with bacon, and if needed stick with toothpick to keep closed. Place on cookie sheet with a rack.
Note: do not worry that the end of pepper and cheese mix is exposed, the low cooking temp will not cause the cheese to run much.
I use a cookie sheet with a rack so that bacon grease does not make soggy.
Cook until bacon is done. 45- hour?
***Because Deb will eat turkey bacon I use it most often. When I make a big batch of these I make some with no bacon or meat, some with just bacon, and some with bacon and meat. That way everyone is happy. There is no difference in cooking time* |
This recipe for “Arkansas" Stuffed jalapeno poppers is from