Bacon Wrapped stuffed Jalapenos
Bacon wrapped, stuffed jalapeños... A fan favorite. Pretty much everybody loves these suckers. They're wrapped and stuffed in America's two favorite things; bacon and cheese. (Trailed only slightly by selfies and naps.) You can grill them, you can bake them. And you can definitely eat them. I used to make them all the time. Then I totally forgot about them. What happened my long lost love? Where did you go. Then on an empty stomach impulsive grocery run, I decided that it was time to bring them on back. I must say, it was a lovely reunion.
Ingredients: 15-20 jalapeños 1 bushel cilantro 1 package of thick cut bacon (I've done them with proscuitto too.) 8 oz cream cheese 8 oz goat cheese 1/2 cup shredded cheddar 1 tbsp garlic powder 1 tsp salt
Instructions: 1. Halve and scrape out your jalapeños. The better you clean them, the less spicy they will be. If you want a mild jalapeños, scrape the crap out of that little green pepper. If you want a kick, just remove the seeds. 2. In a mixing bowl, combine the room temperature cream cheese and room temperature goat cheese. 3. Add the bushel of cilantro leaves, chopped up. And add the garlic powder and the salt as well. 4. Stir until all of these ingredients are well mixed. 5. Fill up all of the jalapeño halves till the mixture is just over "the top" of the brim. 6. Take out a large sauté pan, and place the bacon in. I cut mine in half first. (It really depends on if your bacon is long enough if you want to cut it or not. If its scrawny bacon, you might use 3/4 a slice per jalapeño... But that's kind of a waste. So just feel it out before you decide to cut your bacon.) Cook the bacon for 2-3 minutes per side. (You're not looking to fully cook it; just to get rid of some of the fat before baking, or grilling.) 7. Remove all your bacon, let it cool and cut it in half (if you haven't already). Or don't cut it... If its too short. 8. Wrap your jalapeños in bacon. 9. Place the bacon wrapped jalapeños on a baking sheet and into the oven at 400 degrees for 15-18 minutes.
10. Allow them to cool and garnish with fresh cilantro if you so chose.