If you've got a heat tooth (as opposed to a sweet tooth), you're going to love this sensational new recipe!
Firey-fresh Jalapeno Peppers are paired with crispy Bacon and baked in a cheesy corn-rice Casserole. Left on it's own, Bacon Jalapeno Casserole is a super-tasty side dish. Add cubed Chicken and it's a delicious main course meal.
Something that tastes this good shouldn't be so easy to make!
As you'll soon see by the ingredients, this recipe is incredibly versatile. You can use any kind of cheese you have on hand... although I don't recommend blue cheese. ;-) Fresh corn can be substituted for canned corn if you have an extra ear. The list could go on, so follow your imagination!
Just remember... I didn't name this dish Blazing Bacon Jalapeno Casserole for no reason. It IS spicy, so know your taste bud limitations! ;-D
Step 1: Ingredients and Prep.
1- 6 oz box of seasoned Rice Mix (prepare as directed. Yields 3 cups) or 3 cups seasoned, cooked rice
1 & 1/4 cup Sour Cream
8 oz shredded Monterey or Colby Jack Cheese
3/4 cup fresh Jalapenos- chopped
1/4 cup yellow onion- chopped
6-8 slices fried Bacon- crumbled (3/4 cup)
1/2 cup Corn- canned or fresh
Garlic seasoned Pepper-salt
2-3 cups cooked Chicken- cubed (optional)
Canola Oil Cooking Spray
Paprika and 1/2 cup shredded Cheese for Garnish
Cook the rice according to the package directions, then put the rice in a large bowl and let it cool to room temperature. (I used Uncle Ben's Chicken and Wild Rice mix. The flavor was fantastic in this dish. If you use plain rice, you'll want to compensate by adding seasoning.)
Clean and dice 4-5 fresh Jalapeno Peppers (3/4 cup total) Be sure seeds are removed.
Dice 1/4 cup yellow onion and add it to the diced jalapenos. Set aside.
Fry the bacon over med-low heat until crispy. Remove from the skillet to drain on paper towels. Crumble/chop when cooled. Set aside.
Drain off all of the grease/drippings from the skillet except for 1 tablespoon. Add 1 tablespoon Butter to the bacon drippings then add the diced jalapenos and onions. Saute and stir over medium-low heat for 4-5 minutes until crispy-tender. Drain the jalapenos and onions on a paper towel.
Step 2: Simple Assembly:
To the cooked Rice:
Add the bacon, jalapeno/onion mixture & corn. Mix well with a fork.
Add shredded cheese, stir until incorporated.
Fold in the sour cream. Sprinkle with Garlic Seasoning salt to taste.
If you're adding cubed chicken, gently fold it in now.
Spray a 2 quart Casserole dish* lightly with non-stick cooking spray. Transfer the Jalapeno/Bacon/rice mixture to the dish and cover. If your using foil, make sure the dull side is facing out.
Bake in a preheated 350 degree Oven for 30-40 minutes until the Casserole is bubbly hot.
*Since I was experimenting with this recipe, I used 2 smaller (22 oz) casserole dishes. I filled one dish with plain (if you can call it that! ;-) Bacon Jalapeno mix. I added a cup of cooked, cubed chicken to the next one.
Both were delicious!
Step 3: Serve...
A light sprinkle of shredded cheese and a pinch of paprika is all the garnish this casserole needs.
As a side dish, it will taste great along side any grilled meat.
As a Main Course, serve with a fresh green salad.