Daybreak recipe: Bacon-Wrapped Stuffed Jalepeños

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by STACY FAWCETT

WFAA contributor

Posted on March 22, 2014 at 8:02 AM

Updated Saturday, Mar 22 at 1:48 PM

Bacon-Wrapped Stuffed Jalepeños are on the Daybreak Menu this morning. This recipe is easy and delicious. My brother Scott made this recipe for one of his grilling parties, and I was hooked from the first bite.

Try slicing them up and adding them on top of your burgers, pizzas, or add some sass to your scrambled eggs!


INGREDIENTS

  • 2  - 8 ounce packages of cream cheese
  • 1 packet of taco seasoning
  • 1 package of shredded Mexican cheese blend (2 cups)
  • 1 sausage chub 16 oz (hot or regular)
  • 1 package bacon, regular sliced
  • 24 medium to large jalepeños
  • 2 tbsp. of minced garlic
  • 2 tbsp. of onion powder
  • salt and pepper to taste

DIRECTIONS

  1. Add minced garlic to sausage in medium sized pan. Cook and crisp sausage into small crumbles. Drain and set aside to cool.
  2. Sprinkle taco seasoning over sausage crumbles and stir to combine.
  3. Lay a jalapeño pepper onto a work surface, and cut a lengthwise sliver from the side of the pepper, exposing the seeds and white membrane. With the handle of a teaspoon, scrape out the seeds and membrane, leaving the pepper hollow. Repeat for the rest of the peppers.

Cheese mixture

  1. Set cream cheese at room temperature, add shredded cheese and onion powder. Combine.
  2. Add sausage mixture to cheese filling and combine.
  3. Stuff each pepper with cheese mixture, and wrap each stuffed pepper with a slice of bacon. Secure with toothpicks.
  4. Cut bacon lengthwise in half to wrap jalepeño. (You can use two skinny slices if necessary to cover completely; just don't overlap bacon so it can cook and be crispy).

To cook on grill:

  • Medium heat and lightly oil grate. Cook on less hot part of grill until the peppers are hot and juicy. Bacon is crisp in about 30-40 minutes.

To cook in oven:

  • Bake on a pan with a rack in a 375 degree oven for 20-25 minutes. You don’t want the bacon to shrink so much it starts to squeeze the jalapeño. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off. These are best when the jalapeno still has a bit of bite to it.

Serve immediately, or they’re also great at room temperature. I love 'em plain or with homemade ranch dressing!


 

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