Saturday, October 5, 2013

Jalapeno Peppers Wrapped in Bacon


Football season means food on the grill, whether you're tailgating or watching the game at home. Here's one of the all-time favorites at the House of Tystad.

Jalapeno Peppers Wrapped in Bacon

small Jalapeno peppers
softened cream cheese
bacon
brown sugar
toothpicks

Clean, cut, and hollow out the peppers. Some prefer to cut them in half lengthwise to make the stuffing process easier, but I like them whole. Also, tenderfoots like to blanch the peppers before stuffing them (which will aid in bringing down the heat of the peppers, as does the cooking process), but I prefer them au naturale.

The classic version of this recipe calls for the peppers to be breaded and fried. But at the House of Tystad, we believe that bacon makes anything better. And so it goes a little something like this...

Stuff each pepper with cream cheese, wrap it in bacon, roll it in brown sugar, and secure the bacon with a toothpick. Then, bake or grill the peppers until the bacon is fully cooked. I always use foil underneath because you never know how much the cream cheese will leak.

The beauty of this recipe is the brown sugar. If you get it right, the brown sugar will caramelize and create a sweet balance to the salt of the bacon and the spiciness of the peppers. I'd advise you to make a lot more than you think you'll need because they're going to be popular.




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