Bacon Wrapped Stuffed Jalapeños With Pimento Cheese Recipes

BACON WRAPPED CHEESY STUFFED JALAPEñOS

Steps:

• Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper (best for clean-up) or a silicone baking mat. Place a baking rack on top of the baking sheet. Set aside.
• Cut the jalapeño peppers in half lengthwise; remove seeds and center membrane. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, cheddar cheese, garlic, and paprika together until combined. You could also do this by hand using a rubber spatula. Salt to taste - I add just a pinch. Spoon filling equally among all 24 jalapeño halves.
• Wrap each stuffed jalapeño with a half slice of bacon and stick a toothpick through the center to assure the bacon stays in place. Place each on the baking rack and bake for 25-28 minutes or until the bacon is crisp to your liking. I like to turn the oven to broil for the last minute or two to get things extra crispy. Serve immediately. Cover leftovers and keep in the refrigerator for up to 4 days.

BACON WRAPPED STUFFED JALAPEñOS WITH PIMENTO CHEESE

Steps:

• Preheat the oven to 400º. Wash and prep your jalapeños for stuffing, by removing the stem, seeds and membrane. Cut each in half, length-wise. Prepare a roasting pan with aluminum foil and place a baking rack on top (this will catch any fat drippings).
• Using a teaspoon, stuff each jalapeño with pimento cheese.
• Holding a jalapeño with one hand, use your other hand to wrap 1 strip of bacon around it. If it starts to overlap, and the bacon is too long, you can trim the piece.
• Slide the bacon wrapped stuffed jalapeños on a skewer and repeat the process. I put 5 on each skewer. Bake for 20 minutes, flip and bake for 5 more minutes.
• Flip one final time, so they're facing right side up and broil on low for 2-3 minutes. Watch carefully so they don't burn. Let cool for 10 minutes before enjoying!

CHEF

Steps:

• 1 Preheat oven to 400°F. 2 To make the Pimento Cheese: 3 In a large bowl, using an electric mixer, beat cream cheese until smooth. 4 Add in Worcestershire sauce, Dijon mustard, garlic salt, onion powder and cayenne pepper. 5 Scrape the sides of the bowl with a spatula then fold in grated cheddar and pimentos. Season to taste with salt and black pepper. 6 For the Peppers: 7 Using gloves, cut the jalapenos in half lengthwise and remove seeds and membrane. 8 Stuff each pepper with 1 tablespoon pimento cheese and wrap each with one half piece bacon. Place cut ends of bacon underneath to hold the cheese in place. Sprinkle with brown sugar. 9 Place stuffed peppers on a baking rack on a sheet pan. 10 Bake 25 to 30 minutes or until bacon is done to your liking. 11 Top with cayenne pepper sauce if desired.

BACON-WRAPPED JALAPENO POPPERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet.
• Bake in the preheated oven until bacon is crispy, about 15 minutes.

BACON-WRAPPED STUFFED JALAPENOS

Steps:

• Make a lengthwise cut in each jalapeno, about 1/8 in. deep; remove seeds. Combine the sausage and cheese; stuff into jalapenos. Wrap each with a piece of bacon; secure with toothpicks., Grill, covered, over indirect medium heat for 36-40 minutes or until a thermometer reads 160°, turning once. Grill, covered, over direct heat for 1-2 minutes or until bacon is crisp.

STUFFED JALAPEñOS WITH BACON AND CHEESE

Steps:

• Heat oven to 375°F.
• Combine all ingredients except peppers; spoon into peppers.
• Place, filled sides up, on baking sheet.
• Bake 10 min. or until cheese is melted.

CREAM CHEESE STUFFED JALAPENOS WRAPPED IN BACON

Steps:

• Wash and remove the seeds of the jalapenos by making a "T" cut in the jalapenos and scooping out the seeds. (A "T" cut is where you cut the pepper horizontal about half way and then in the middle of the slit, you cut a vertical slit forming a "T" cut in the pepper.).
• In a bowl, combine cream cheese, sun dried tomatoes, and garlic powder. Using a teaspoon "stuff" the jalapeno with the cream cheese mixture.
• Wrap jalapeno in bacon and secure with a toothpick. (If you are cooking on the grill remember to soak toothpick in water for 15 minutes before securing pepper with it, to ensure it doesn't catch fire on the grill).
• Cook on the grill or bake at 450° F for 15 minutes or until bacon is cooked through.
• Enjoy!