Roasted Stuffed Jalapenos
Beef filled peppers roasted w/ a bacon cap. Make lots, they're popular."A BBQ classic appetizer, also known as an ABT, this are one of my favorites! I like the cheese mixture you used. I normally go the easy route and just mix cream cheese, cheddar cheese, and BBQ rub.
A word of warning, if you are making a party sized quantity, be sure to wear gloves when handling the jalapenos. I did 100 as part of a catering gig and my hands burned for 2 straight days." - swibirun
Yield: 12 Ready in 1 hours
favorite of 319 people 148 people want to try
|1/2 poundGround beef; - fried, cumbled, & drained.|
|3 clovesGarlic; - Finely minced|
|1/4 cupOnion; - finely chopped|
|8 ouncesNeufchatel Cheese; - room temp|
|2 tablespoonsBarbecue Sauce; - Mild is fine,|
|1 tablespoonLemon Juice; - or use tangy BBQ sauce|
|1/4 teaspoonKosher salt|
|1/4 teaspoonBlack pepper|
|12 largejalapeno peppers; - As large as you can find|
|6 ouncesBacon; - the fatty stuff is fine.|
Roasted Stuffed Jalapenos Preparation
Cut stem ends off peppers and use an apple corer (or vegetable peeler) to clean out the seebs & ribs from inside. Wash and set aside.
While the beef is frying add the garlic and onion and let it cook for a couple of minutes. Drain the meat thoroughly and crumble it fairly fine. Mix it with the cream cheese, BBQ sauce, lemon juice, salt & pepper. You should have a moderately thick paste but still be spoonable.
Using a small spoon, fill each pepper with the meat/cheese mixture. Then take 1/2 a strip of bacon and drape it over the open end of the pepper. Hold it in place with a toothpick.
Like these up on your broiler pan or put them in a "Chile Grill" if you happen to have one.
Pop them under the broiler for about 5-10 minutes, or bake them at 350 for about 30 minutes.
You can also cook these in your wood smoker or put them on the gas grill with some smoking wood chips it you''re into the "outdoor cooking" thing. Either way get them roasted until the peppers are soft and the bacon is nicely browned.
Pull them off and arrange them on a plate. Let your guests sample one and stand by to make more.
This recipe doubles or quadruples nicely if you're feeding a large gang. Usually after the first batch you'll have plenty of extra hand to help make more.
Makes 12 (92g) servings, each contains an estimated:
Cals: 192, FatCals: 146, TotFat: 37g
Chol: 37mg, Na: 275mg, K: 186mg
TotCarbs: 4g, Fiber: 1g, Sugars: 2g
NetCabs: 3g, Protein: 7g
These are real crowd pleasers at outdoor BBQ's or for watching athletic events. They go very nicely with cold, crisp beer.
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