Thursday, October 6, 2011

Stuffed Jalapeno Peppers

I first used Pioneer Women's recipe to make these
I have since put my own twist on them

12 jalapenos
6 pieces thin bacon
1 ounce block cream cheese - softened
1 tsp ground cumin
1/2 tsp - 1 tsp cayenne pepper
1 tsp seasoned salt (I use Lawry's)
1 cup corn (fresh or frozen)
1/2 cup grated sharp cheddar cheese
1/2 cup red pepper jelly

  1. In a bowl, combine cream cheese with the cumin, cayenne pepper, seasoned salt, corn, and grated cheddar cheese.  Set aside.
  2. Slice jalapeno peppers in half lengthwise. With a spoon, remove the seeds and membranes. (This helps tame the heat of the peppers)
  3. Cut the bacon in half.  You should have a enough bacon for each pepper.
  4. Stuff the jalapenos with the cream cheese mixture.
  5. Wrap the bacon slices around each half.
  6. Brush the top of the bacon with the red pepper jelly (chutney or apricot jelly work too)


Valerie said...

The glaze of jelly sounds like it really makes it. That and the corn. :)

Anonymous said...

Would love to have these with a glass of wine on our patio this evening!

janae and j.r.

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