Written by adam on Jul 13, 2007
Stuffed Bacon-Wrapped Jalapenos
In certain barbeque circles, these peppers are called ABTS, or Atomic Buffalo Turds. I just call them delicious. A few things you must note before trying this recipe. The amount of membrane you scrape out of the pepper will determine how spicy these end up in your mouth. Also, it is important to use the thin-sliced bacon, preferably at room temperature. The thick bacon will not wrap around the pepper very well.
- 8 Medium Jalapeno Peppers
- 4 oz. cream cheese, softened
- 5 oz. precooked salad shrimp
- 1/2 Tsp. salt
- pinch black pepper
- 16 slices, thin-sliced bacon
Make the filling, by finely chopping up the salad shrimp. Mix them with the cream cheese, salt, and pepper. Set in the fridge while you complete the next step.
Snip off half of the stem of each pepper, then slice them in half lengthwise. Scrape out all of the seeds and as much of the light-green membrane that you care to scrape.
Stuff each half-pepper with about a tablespoon of the filling. Wrap each pepper half with a slice of bacon, being sure to cover the open side completely.
Grill the peppers over low, indirect heat for about an hour. If you have the ability, try to keep the temperature of the grill at about 225 degrees. Use smoke if at all possible.
Responses to "Stuffed Bacon-Wrapped Jalapenos" ...
Ohhhh wow. I must forward this to my husband, who adores both bacon and stuffed jalapenos (translation: I can convince him to make these for both of us!).
I hope you don't mind that I've added you to my directory of cooking links. I'm going a bit crazy finally updating it after letting it languish for a while.
Thanks Heather! You are certain to love these. They kind of just melt in your mouth.
And feel free to add me to your links.
We're having a family BBQ in a few weeks and I totally have to try these! They look DELICIOUS!