Summer may be winding down fast, but that doesn't mean I'm going to stop grilling. I hope to be out on our building terrace with charcoal until there is snow or they shut the patio down (which they do for the winter). Grill forever!
Last month, Ricky prepared some Bacon-Wrapped Jalapenos (BWJ's)for our Backyard Ribfest. That got me and LJ jonesing for more, so when we got back to Ottawa, we made them for some company down visiting. Then I remembered the problems I had last year trying to make them on our lidless charcoal pit while they were cooking. This attempt was good, but still it wasn't satiating our BWJ cravings. So I decided to try again.
WK BACON -WRAPPED JALAPENOS V2.0
- Jalapenos, sliced lengthwise, seeds/ribs removed
- cream cheese
- cheddar cheese, shredded
- Parmesan cheese
- smoked paprika
- bacon, cut in half
- toothpicks, soaked in water
- Fill emptied jalapeno shell with cream cheese.
- Wrap shell with bacon, secure with toothpick.
- Grill (or bake) until bacon is crispy. Enjoy!
Slice the jalapenos and remove seeds and ribs. I don't wear gloves to do this because, well, I'm crazy like that. You may want to wear gloves so the oil doesn't get on your fingers and possibly in eyes or other sensitive areas by accident.
Mixing of the three cheeses. No measurements, just go with what you feel.
My new secret ingredient for BWJ's: smoked paprika. Ooops, secret out.
This does not create the most desired results (as it would in say a gas grill), but lets be honest, the bacon cooked, the cheese melted and the jalapenos bit.