One day I was shopping with Pat in the grocery store and saw a guy weighing out about a pound of jalapenos. I started up a conversation about what he planned to do with them, wondering if he was making pepper jelly like we do. He said, no he was going to stuff them using this recipe. So we bought ourselves a pound too! We served it as an appetizer to go along with ribs that I cooked on the grill. Everyone was impressed!
by Kent Savoie
1 pound fresh jalapenos
1 block (8oz) cream cheese, softened
1/2 pack Old El Paso taco seasoning (regular)
10 oz of thin sliced bacon (small pack)
Slice jalapenos in half longways and remove ribs and seeds. You can leave the stem if you like.
Mix cream cheese and taco seasoning.
Spoon mixture into jalapeno slices. It should be around level.
Wrap a half of a slice of bacon around the stuffed pepper. Begin wrapping from the bottom.
Place on tinfoil wrapped rimmed baking sheet. Cook in 400 degree oven for 20 minutes or until bacon is fully cooked.
For your vegetarian friends and relatives, omit the bacon and reduce cooking time.
Be sure to wrap your baking sheet with foil for easy clean up.
Savoie Secrets: It's a Family Recipe 