Hot 'n Spicy Jalapeno Hors D'ouevres

13,685

61

19

Posted

Introduction: Hot 'n Spicy Jalapeno Hors D'ouevres

Homemade Holidays Food Contest

Finalist in the
Homemade Holidays Food Contest

Bacon wrapped, cream cheese stuffed, jalapeno peppers.  yummm

Step 1: Ingredients

Jalepeno peppers - 3.5 lbs = 50 large peppers , smaller peppers work better, but this was all that was available.

Bacon - I like hormone free, meaty, natural bacon like this brand.  You need 1 slice of bacon per pepper.  I bought 3 - 12 oz. packages for 50 large peppers.  Smaller peppers will use about 1/2 slice.

Cream cheese - I like Raskas because it is rBGH free.  or  3 - 8 oz. packages of Philly brand for 50 large peppers.  Gauge accordingly, smaller peppers will use less.

Gloves - nitrile, vinyl, or latex.  Just be sure to wear the gloves, and don't touch eyes, mouth or mucous membranes.

Ventilation - a fan or open window to keep you from breathing so many hot pepper fumes.

Step 2: Prepare the Peppers

Wearing your gloves, cut the tops off of the peppers and slice down one side.

Step 3: De-seed the Peppers

Remove seeds from peppers.   This is best done under running water to keep you from breathing the fumes.

Step 4: Stuffing the Jalapenos

Using a butter knife, stuff each pepper with a small slab of cream cheese and close it up.

Step 5: Wrap Each Pepper in Bacon

Wrap each stuffed jalapeno thoroughly, like a bundled baby, in a slice of bacon. 

Cover the ends so the cream cheese doesn't come out during cooking.

You can stretch the bacon as you wrap to help it stick together.

Plan on using one slice of bacon per pepper, though you may use less for smaller ones.

More bacon was needed for these larger peppers.



Step 6: Bake and Serve

Bake at 325, for about 1 hour, or until browned on all sides. 

There will be juices from the peppers, and some grease from the bacon, drain several times during baking. 

Turn each pepper to brown evenly and to prevent them from sticking to the pan.

Plate and garnish with tomato and cilantro for color.

Note the bacon wardrobe malfunction.   These particular jalapenos were so large, that one piece of bacon did not fully cover the ends of each pepper and some cream cheese loss occurred.   However, they were delicious.


Share

    Recommendations

    • Science of Cooking

      Science of Cooking
    • Spotless Contest

      Spotless Contest
    • Pocket-Sized Contest

      Pocket-Sized Contest
    user

    We have a be nice policy.
    Please be positive and constructive.

    Tips

    Questions

    19 Comments

    cook in a pan of brown sugar and pinapple juice or lemon juice for some sweet with the heat

     rub a bit of cooking oil into your hands before doing and after you have them all ready-a good wash and no burning hands or eyes later

    I love these, but we leave them in halves, and use half slice of bacon.  We alos put brown sugar on the bacon, sounds gross but really good.  You can grill them on the barbecue also.

    Where are the smokeys inside the jalapenos? Ten times better with the smokeys.

     wear the gloves, for the love of god, wear the gloves!!!!!!

    recipe came out great, but I've been burning everything I touch for two days!!! it's terrible!!!

    I have made this same recipe for years only I make them on the grill on kabob skewers.  I got it from a friend of mine who used a white Mexican goat cheese that melted slowly but I can't, for the life of me, remember which one.  So, I used cream cheese also or went without cheese.  Usually I very slightly cook the bacon in the microwave first, especially if its thick sliced, so that it cooks at the same rate as the peppers on the grill without the ends of the peppers burning.  Also, some stores, like Walmart, sell grill racks just for cooking peppers in this manner, but I prefer the skewers.  One final note, I didnt split them down the side to remove the seeds.  I used a paring knife with a very small blade to hollow out the inside and then would just dump the seeds and pith out.

    Hi Scarecreaux. I´m Mexican and i thought i would share some light for you LOL. The cheese you are referring to is called (at least in my province) Asadero Cheese. It can be made out of cow or goat milk. It does melt slower than normal cheese. Hope this helps.
    Peace

    Or it could also be Morral or Oaxaca cheese...

    That sounds delicious!  I think the longer cooking times mellow out the peppers a bit.  Definitely have to try the goat cheese.  Thanks for the great ideas.

    user

    You cannot comprehend how much I approve of this instructable.

    I have done similar to this (minus the awesome addition of bacon) but breading them before deep frying. If you have a house of chilli lovers, I like to add an element of danger with "Russian Chilette" and ensuring one of them is super hot :)