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I am one who likes spicy food. One of my favorite snacks are Fire Roasted Jalepeno Poppers. I was first introduced to these when I was working in Oklahoma City, Oklahoma.
The ingredients for a typical batch are as follows:
(15) - Jalepeno Peppers Medium to Large size
(1lb) - Sliced Bacon, preferably a high quality bacon that is sliced consistently. I usually use center cut bacon.
(1lb) - Cream Cheese)
(15) - Toothpicks
I would typically start by cutting off the top of the Jalepeno peppers by the stem end. Once the ends are cut off, proceed to core the pepper removing the seeds and the core of the pepper.
I have done this many times with a very small paring knife, but over the years I have migrated to a small vegetable peeler, as it is much faster for coring the pepper (I usually make 30 to 45 of these in a batch)
Once the pepper is cored, proceed to take a small spoon and stuff the pepper with Cream Cheese. I try to pack as much cream cheese in the pepper as I can. Now, over the years I have also migrated to a Beef Jerkey shooter gun for filling cream cheese in the peppers. However, I have also used the spoon method many times while camping.
Once the peppers are filled with the Cream Cheese, they are wrapped with the strips of bacon. I would start by hanging the bacon over the top of the pepper, covering the cream cheese. I would let the one end of the bacon strip hang almost to the bottom of the jalepeno pepper. Next, you need to wrap the remaining bacon around the perimeter of the pepper. This results in the bacon being secured to the pepper. On smaller Peppers, it may be necessary to trim some excess bacon of the wrap.
Now at the tail end of the bacon wrap, insert a toothpick through the bacon tail and through the pepper. You will now have a Jalepeno Popper, wrapped in Bacon. The bacon covers the cream cheese and keeps it from falling out.
Once all of these are prepped and ready to go, they will be cooked on a grill grate over either fire pit coals, charcoal, or even a Gas Grill (of course the Big Green Egg works too, but not very portable). Continue cooking and rotating peppers throught the cook. You do need to tend to them, as they can catch on fire really easy. However, as long as you keep an eye on the cook, they should be done in about 20 minutes. Basically when the bacon is typically done, the pepper is done.
The Prep process will take about 30 minutes as they are kind of time consuming to prepare. However, they taste awesome.
Of course anything that is contains cream cheese and is flavored with Bacon Grease has to be good....Keeps the heart in check, gotta let it know whos boss once and awhile
.
The ingredients for a typical batch are as follows:
(15) - Jalepeno Peppers Medium to Large size
(1lb) - Sliced Bacon, preferably a high quality bacon that is sliced consistently. I usually use center cut bacon.
(1lb) - Cream Cheese)
(15) - Toothpicks
I would typically start by cutting off the top of the Jalepeno peppers by the stem end. Once the ends are cut off, proceed to core the pepper removing the seeds and the core of the pepper.
I have done this many times with a very small paring knife, but over the years I have migrated to a small vegetable peeler, as it is much faster for coring the pepper (I usually make 30 to 45 of these in a batch)
Once the pepper is cored, proceed to take a small spoon and stuff the pepper with Cream Cheese. I try to pack as much cream cheese in the pepper as I can. Now, over the years I have also migrated to a Beef Jerkey shooter gun for filling cream cheese in the peppers. However, I have also used the spoon method many times while camping.
Once the peppers are filled with the Cream Cheese, they are wrapped with the strips of bacon. I would start by hanging the bacon over the top of the pepper, covering the cream cheese. I would let the one end of the bacon strip hang almost to the bottom of the jalepeno pepper. Next, you need to wrap the remaining bacon around the perimeter of the pepper. This results in the bacon being secured to the pepper. On smaller Peppers, it may be necessary to trim some excess bacon of the wrap.
Now at the tail end of the bacon wrap, insert a toothpick through the bacon tail and through the pepper. You will now have a Jalepeno Popper, wrapped in Bacon. The bacon covers the cream cheese and keeps it from falling out.
Once all of these are prepped and ready to go, they will be cooked on a grill grate over either fire pit coals, charcoal, or even a Gas Grill (of course the Big Green Egg works too, but not very portable). Continue cooking and rotating peppers throught the cook. You do need to tend to them, as they can catch on fire really easy. However, as long as you keep an eye on the cook, they should be done in about 20 minutes. Basically when the bacon is typically done, the pepper is done.
The Prep process will take about 30 minutes as they are kind of time consuming to prepare. However, they taste awesome.
Of course anything that is contains cream cheese and is flavored with Bacon Grease has to be good....Keeps the heart in check, gotta let it know whos boss once and awhile
.
