Tuesday, January 19, 2010

Spicy Kickin' Jalapenos

Spicy Kickin' Jalapenos

Dan's Favorite :) I recently made these for a cooking segment shot for the South Florida News Station. It will be airing the week before Superbowl. :)

Spicy Kickin' Jalapenos
15-25 JalapeƱos (depending on size of peppers)
1/8 cup taco seasoning
2/3 cup shredded mozzarella cheese
1/3 cup shredded Mexican cheese
8 oz cream cheese
Bacon - As many slices as you have peppers - about 1 lb
toothpicks - 2 for each pepper

-Wash and rinse the peppers
-Cutting the long skinny way, slice the top 1/3 of the pepper off. Keep both parts.
-With a spoon, hollow out the pepper by scooping the seeds out. Seeds are HOT. So if you don't like heat get rid of them ALL.
-In a bowl, mix the cream cheese, both shredded cheeses, and the taco seasoning until well blended. Set aside.
-Cook bacon just a little. You want it very floppy, you are just getting a head start on the bacon so it gets crisp in the oven.
-Back with the peppers, fill each hollowed out pepper with the cream cheese mixture.
-Top the pepper with the 1/3 that you sliced off in the beginning.
-Wrap each pepper tightly with one slice of bacon and secure with a toothpick on each end.
-Place peppers in a glass baking dish, making sure that each peppers sitting the right way so the cheese doesn't run out when baking.
-bake uncovered at 400 degrees for 20 minutes or until bacon is crisp.
-Let stand for 10-15 minutes before enjoying. This allows the cheese to set, and the temperature to drop to a safe and comfortable eating temp

I also came across it in the Chicago Tribune.

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