Skip to main content

Cream Cheese Stuffed, Bacon Wrapped Jalapenos



These are so good, they're sinful. And addictive. And rich. And easy. And relatively quick.

A couple of weeks ago, Dev and I went to a covered dish supper for the last night of our Spanish class. One of the many wonderful dishes there was a tray of stuffed, roasted jalapenos. They were whole jalapenos, somehow hollowed out, with cream cheese piped in, and wrapped in bacon, then roasted.

They were heavenly! The pepper itself was soft and sweet, the bacon done, but not too crispy, and the creamy filling was warm and gooey. I knew then that I had to make them for myself.

I had 6 jalapenos laying around in my produce basket. I couldn't figure out how to hollow them out so they could be whole, so I halved them. Then I took out the seeds and membranes. I decided since I could cut the cream cheese into sticks while it was still cold, not to soften it. This is good, because this time of year, room temperature in my kitchen isn't nearly warm enough to soften anything! So I cut 12 short sticks of cream cheese and laid the pieces in the pepper halves. Then I cut 6 pieces of bacon in half, and wrapped a half piece around each stuffed pepper. Then I secured the little bundle with a toothpick. They baked at 375 degrees for about 30 minutes. Larger peppers with more cheese might take longer.

I don't have the words to describe how good these were. There was just a hint of heat from what little membrane I left in the peppers. If you like spicier things, just remove the seeds and leave the membranes. The peppers get soft and sweet from the slow roasting. And cream cheese is cream cheese- you can't go wrong there.

Please make these for yourself! I promise you won't regret it.

Comments

Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

The Best Pizza Dough for Mimi

This picture does not include a picture of my pizza dough.  But it was taken at my favorite pizza place in the world- Vinnie Van Go-Go's in Savannah, GA.

I have toiled in vain to make a homemade crust that is in any way similar to Vinnie's.

I'm not going to say I've done it, because I haven't.  But what I can say is I think this version is the closest I'll ever get.

For 10 years I have played around with basic pizza dough recipes, trying to find one that yields a thin, crispy crust, with bubbly edges.

I think there are two things that make this possible... very high heat (most home ovens can't get hot enough) and 00 Italian flour (it makes such a soft, pliable dough).  To manage the heat problem, I usually cook my pizzas on the grill, and let it heat to at least 600 degrees.  Hopefully one day my husband will build the wood fired pizza oven of my dreams.  And to manage the flour issue, I order my flour from Amazon.

Here's the basic recipe and process:

Cucumber Pico de Gallo

Normally, when I make pico de gallo, I use tomato, red onion, and jalapeño.  This week, the garden is spewing forth dozens of cucumbers, so I'm throwing those in as well.
There really isn't a recipe for pico... you just throw whatever you want in there.  I'll list what I used, but I also won't give amounts.  If you don't groove on onion, use less.  If you don't like cucumbers, don't use them.  Do whatever makes you happy!
Cucumber Pico de Gallo
6 lemon cucumbers, diced (I don't seed mine) 6 roma tomatoes, diced (I squish out the jelly stuff so the mixture doesn't get too soupy) 1 small red onion, minced 1 small jalapeño, minced Fresh lime juice Red wine vinegar Olive oil Salt
Mix everything up and let it sit at least 30 minutes before you attack it.  If you have the willpower... I never do!