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Mummified Jalapeno Bacon Bombs
Behemoth24
Posts: 469 salt miner
Heard about these on Sirius Liquid Metal and looked up the recipie online (also found in the book Hellbent For Cooking cookbook). They sound and look so good!
Picture (the recipie is also here, but if you want a printable version see below):
http://www.bazillionpoints.com/blog/wp-content/uploads/2010/11/AUTOPSY-jalapenobaconbombs-HELLBENTFORCOOKINGcom.jpg
Mummified Jalapeno Bacon Bombs
Preparation: 25 Minutes
Cooking: 20 Minutes
Portions: Depends on you
Ingredients:
- Whole raw jalapenos (as many as you want to make)
- Raw bacon strips ( same amount as peppers you want to make)
- 1 block/tub of cream cheese
- 1 block of pepper Monterey Jack cheese
Preparation:
1. Cut stems completely off jalapenos. You’ll have to cut a bit of the pepper off to do so. Cut jalapenos in half lengthwise. Scoop out seeds with a small spoon (you can dry out the seeds and grow jalapenos with them!)
2. Cut pepper Monterey Jack cheese into slices small enough to fit into pepper halves, filling them about halfway up. With a butter knife, fill up the peppers the rest of the way with cream cheese.
3. Cut raw bacon strips in half widthwise. Wrap each bacon strip half around the cheese-filled pepper, covering the pepper as best as possible. Stick a toothpick through the top until it comes out of the bottom, to hold bacon in place.
4. Heat oven to 400 degrees Fahrenheit. While oven is heating, place aluminum foil over baking tray/cookie sheet. Place cooling rack on top of foil-covered tray so bacon grease collects on the foil. Place peppers on cooling rack so they are not touching each other. Bake in oven for approximately 15 minutes. Check at 10 minutes. May take up to 20 minutes—just keep checking until the bacon is fully cooked.
Picture (the recipie is also here, but if you want a printable version see below):
http://www.bazillionpoints.com/blog/wp-content/uploads/2010/11/AUTOPSY-jalapenobaconbombs-HELLBENTFORCOOKINGcom.jpg
Mummified Jalapeno Bacon Bombs
Preparation: 25 Minutes
Cooking: 20 Minutes
Portions: Depends on you
Ingredients:
- Whole raw jalapenos (as many as you want to make)
- Raw bacon strips ( same amount as peppers you want to make)
- 1 block/tub of cream cheese
- 1 block of pepper Monterey Jack cheese
Preparation:
1. Cut stems completely off jalapenos. You’ll have to cut a bit of the pepper off to do so. Cut jalapenos in half lengthwise. Scoop out seeds with a small spoon (you can dry out the seeds and grow jalapenos with them!)
2. Cut pepper Monterey Jack cheese into slices small enough to fit into pepper halves, filling them about halfway up. With a butter knife, fill up the peppers the rest of the way with cream cheese.
3. Cut raw bacon strips in half widthwise. Wrap each bacon strip half around the cheese-filled pepper, covering the pepper as best as possible. Stick a toothpick through the top until it comes out of the bottom, to hold bacon in place.
4. Heat oven to 400 degrees Fahrenheit. While oven is heating, place aluminum foil over baking tray/cookie sheet. Place cooling rack on top of foil-covered tray so bacon grease collects on the foil. Place peppers on cooling rack so they are not touching each other. Bake in oven for approximately 15 minutes. Check at 10 minutes. May take up to 20 minutes—just keep checking until the bacon is fully cooked.
Comments
i felt like randy watching the cooking channel