Bacon Jalapeño Poppers
Company is coming. I’m smoking a Boston Butt and we’re mopping it up with Mango Barbecue Sauce (recipe later, if you want it). Trying these for the first time today as an appetizer. Ingredients:
12 Jalapeño Peppers, cut long ways, stemmed and seeded.
12 pieces of bacon
Cream cheese
Cumin
Garlic powder
Kosher salt
Fresh ground pepper
After cutting the peppers long ways (you will have 24 halves, fill 12 of the halves with a dollop of cream cheese. Put a dash of garlic powder and cumin on the cream cheese. Put the peppers back together. Wrap each pepper with a slice of bacon (Everything is better with bacon). Use a toothpick to hold them together. Salt and pepper the bacon. Grill until bacon is done.
I’ll let you know how they are.
Update: Quite tasty. The peppers I used (which I grew myself) are possibly the hottest Jalapeños I’ve ever had. I can eat hot stuff with the best of them and these got a bit too hot for me. I only ate three and no one else would try them. Milder peppers are a must. I do recommend them because they have good flavor but these peppers were damn hot.
