Ingredients:
12 large jalapeños, halved and seeds removed.
DO NOT EVEN DREAM ABOUT DOING THIS WITHOUT GLOVES ON. I AM SERIOUS.
8 oz cream cheese, softened
1 cup jack cheese, shredded
½ of a round of queso fresco
½ package of center cut bacon, chopped
1 teaspoon Pico de Gallo seasoning (you can substitute the seasoning mix with a teaspoon of chili powder and a little zest from a lemon or lime.)
1 tablespoon minced shallot
1 clove roasted garlic
DO NOT EVEN DREAM ABOUT DOING THIS WITHOUT GLOVES ON. I AM SERIOUS.
8 oz cream cheese, softened
1 cup jack cheese, shredded
½ of a round of queso fresco
½ package of center cut bacon, chopped
1 teaspoon Pico de Gallo seasoning (you can substitute the seasoning mix with a teaspoon of chili powder and a little zest from a lemon or lime.)
1 tablespoon minced shallot
1 clove roasted garlic
Directions:
Crisp bacon in skillet. Add minced shallot to renderings and sauté about 8 mins. In a bowl combine three cheeses, mashed roasted garlic, seasoning, shallot, and bacon. Scoop filling into a large zip top bag and cut off a corner. Pipe filling into halved jalapeños. Place them like little boats on the cooler area of grill (around the outside or on the top rack). Grill with lid closed for about 10 mins.
Note: If you ignored my warning about cleaning the jalapenos without gloves, clean the now burning areas of your skin with rubbing alcohol.
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