1/1 Photo of Stuffed Jalapenos Topped With Bacon
2 hrs 45 mins
mama noah's Note:
This is a great appetizer and a hit at any party! They get eaten up quickly. You can't tell how hot a jalapeno is, no matter how good you clean them. It's fun to watch people as they take a bite, wondering if the pepper will "bite back" at them. I always make 38 peppers...mostly I double the recipe. I grow jalapenos in my garden, and when they are ready, I get my chili grill out and go to town! I will tell you, this recipe does take time to make. Usually, I will clean the jalapenos and place in a covered bowl in the fridge overnight. The next day I make the stuffing and cook them. You MUST wear rubber gloves to clean them! Believe me, I found out the hard way. First time I made them, I woke up in the middle of the night with my hands burning! If you do not heed my warning, soak your hands in a bowl of milk until the pain goes away. I cook my jalapenos in a chili grill so they cook upright. My grill holds 38 peppers. If you have any extra filling, freeze it. Next time you want to make peppers, you have the stuffing! I have tried different filling combination's, and this one seems to be the party favorite. Feel free to add your own filling ideas as there are a million possibilities.
My Private Note
Units: US | Metric
- 38 fresh jalapenos (not canned!)
- 16 ounces cream cheese, softened
- 1 lb sausage, breakfast (cheap stuff) or Mexican Chorizo
- 4 green onions, minced
- 6 garlic cloves, minced
- 1/4 cup chopped cilantro
- 1 lb shredded cheese, cheddar or chihuahua
- 1 lb bacon (cut strips into thirds)
- 1/2 teaspoon salt
- 1TO CLEAN THE PEPPERS-.
- 2Use jalapenos that are large and straight. Put on your rubber gloves and cut the tops off. To clean the inside I have found that a grapefruit knife works the best.Core out the seeds and scrape the inside. Try to get all the seeds out, especially at the tip. If there are any left inside, you will know it. Place them in the chili grill.
- 3Fry up the sausage, drain good, and while it's still hot, mix in the cream cheese, garlic, onions, cilantro and shredded cheese. Mix well.
- 4Poke a tiny hole in the bottom of the chili to let the grease out.
- 5Put in a pastry bag and squeeze it into the jalapenos.
- 6Cut bacon strips in thirds and lay on top of the chili. Secure with a toothpick. The toothpick holds the bacon and also stops the jalapeno from falling through when its cooked.
- 7TO COOK IN THE OVEN --
- 8Bake in oven (put a flat pan underneath to catch the drips)
- 9ON THE GRILL --
- 10cook with indirect heat (need a temp gauge)
- 11For spicier ones….cook 325° for 30 minutes.
- 12For not too spicy peppers…cook 325° for 45 minutes. The longer you cook them, the milder they get. Don’t cook at a higher temp or the stuffing will cook out of them. When the bacon is done, the peppers are done.
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Nutritional Facts for Stuffed Jalapenos Topped With Bacon
Serving Size: 1 (162 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 568.4
- Calories from Fat 455
- Total Fat 50.6 g
- Saturated Fat 23.5 g
- Cholesterol 113.4 mg
- Sodium 1235.0 mg
- Total Carbohydrate 8.8 g
- Dietary Fiber 1.4 g
- Sugars 1.7 g
- Protein 20.0 g