Recipe: Bacon Wrapped Jalapenos*

I have a special treat for you this week (to make up for the fact that I’ll be gone the next two).  Because Jalapeno Peppers are on sale at Maceys, I think it’s time to share my sister Stacey’s unbelievably delicious Bacon Wrapped Jalapeno recipe.  Don’t tell her, because she just barely divulged it to me for the first time last Christmas—and that’s only because she moved to Wisconsin and can’t make it for our family parties herself anymore.  If you’re normally a wilting violet when it comes to hot foods and even the thought of ingesting an entire Jalapeno pepper makes you sweat, rest assured that if you follow instructions, the heat from the peppers can be removed completely (or to the extent you desire) leaving only the flavor of the jalapeno behind.  When Stacey makes these, we divide them up from the get-go, so no one is tempted to infringe on anyone else’s share.  I’m just sayin’—make these as appetizers for your next BBQ and everyone will beg for more.  You will be the hit of the party!  You can thank me later.

Jalapeno Bacon Wraps

(makes 36)

-18 fresh jalapenos

-8 oz. pkg cream cheese

-¾ cup grated medium or sharp cheddar cheese

-tops of 2 bunches green onions, peeled and sliced

-18 slices lean bacon, cut into halves

-Bottled BBQ Sauce – (use your favorite kind, but I would suggest choosing one of the nice thick ones such as KC Masterpiece, Bullseye, Sweet Baby Rays etc. instead of just a random store brand.)

-Plastic baggies or gloves to put over your hands when working with jalapenos

-Preheat the oven to 275ºF.

Begin by cutting jalapeños in half lengthwise (I slice off the stems, even though you see them here.)

With a spoon and your well covered fingers, scrape out all the seeds and light-colored membranes. Remember: The heat comes from the seeds and membranes, so remove them all, but be very careful and keep your hands covered!  When you use your disposal to discard the parts you remove, run water while it runs and step away for a minute, as you can literally burn your lungs breathing in the fumes.

Now, in a bowl, combine the cream cheese, cheddar cheese, and chopped green onion. Mix the ingredients together gently with a mixer.

Next, stuff each hollowed jalapeño half with the cheese mixture.

Wrap bacon slices around each half, covering as much of the surface as you can.  Place on cookie sheet.

Brush the surface of the bacon well with your favorite barbecue sauce.

Put them in the oven for 1 hour, or until the bacon is browned and sizzling.  

*Originally distributed June 2013