Monday August 28, 2006

Great jalapeno recipe from Tiger TC... THANKS!!!

Tom’s Jalapeños

12 fresh whole jalapeños (sliced down one side and as many seeds removed as you want—the more seeds, the more heat)
½ stick cream cheese—room temp—I use low fat
½ stick sharp cheddar grated
1 clove garlic minced
½ onion minced
½ green bell pepper minced
1 tomato minced
salt and fresh ground pepper to taste
12 slices of smoked bacon—thick sliced is best

Run cream cheese, cheddar, garlic, onions, peppers, tomatoes and salt and pepper through food processor until you have a squeezable paste. Transfer to Ziploc bag and seal without air. Cut a small hole in one corner, so you can pipe mixture into jalapeño. Pipe mixture into jalapeño. It works best to slice down one side and cut seed lining…but if you accidentally split in two, you will hold the jalapeño together with the bacon wrapped around the jalapeño and skewered with a tooth pick. Grill stuffed/wrapped and tooth-picked jalapeños over medium high heat until bacon is cooked.

Yummy!