Reply With Quotehehehe.... glad ya liked 'em!!! they are definitely a big hit and I just tell folks, 'now ya have the base recipe, tweak it up to suit your taste buds!!!'
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Crappie Wall Hanger II
AW, I have to hand it to you. Tried 'em tonight... AWESOME!!!!! Only thing I'll do different next time... I'LL MAKE MORE!!!
Crappie.com 1K Star General
hehehe.... glad ya liked 'em!!! they are definitely a big hit and I just tell folks, 'now ya have the base recipe, tweak it up to suit your taste buds!!!'
Slabmaster II
AWMiller, thanks for the recipe, cooked them for my parents this weekend as an appetizer to the crappie meal. They absolutely loved them, I fixed 15 large perpers and they were devoured. Thought that would be enough but I was wrong. Thanks again!
Crappie.com 1K Star General
them bad-boys go like crazy! have fun with them and change up the recipe here and there and you'll be surprised at all the goodness that will come from them!
Crappie Wall Hanger
Sounds great
Crappie.com Legend
Love this recipe, tried it last night while grilling a few steaks. GOOD eats!!!
Slabmaster II
Everyone I have invited over to the house has tried these overthe last year and let me tell ya AW, these are the hit of the night. The only bad part about them is my wife and I have outgrown our britches!!!
Keeper
Here is a easy way. Just leave in halves and cook in oven. Way faster than wrapping in bacon
Crappie.com 3K Star General
I have a recipe real similar but will definately have to tyr this one, yum!!:Hands Clapping
Crappie Wall Hanger II
charley41
OMG these were killer. I cook 6 of these and could not stop eating them. Going to pay in the am-- thats for sure Thanks for sharingOriginally Posted by AWMiller
yeah yeah... everyone's got their way of cooking jalapeņos but give this one a try and I'm sure you'll be adding it to your recipe list!!
Ingredients:
* Dozen large jalapeņo peppers
* Cream cheese at room temp
* sliced smoked bacon
* green onions; finely chopped (greens and all)
* Shredded cheese
* Mesquite smoked flavored rub
Take a dozen of the largest jalapeņo peppers that you can find. Near the stem, cut completely into and through the pepper and slice down the middle and through the end of the pepper. Now turn the pepper one-quarter of a turn and slice down across the pepper near the stem. Remove the top portion you just cut and remove all seeds and membranes; wash each half and set aside (keeping all of the pepper slices with the pepper base).
Mix the cream cheese, chopped green onions, mesquite flavoring (to taste), and shredded cheese. Stuff the bottom half of the pepper with this mixture. Place the other pepper half on top of this mixture.
Wrap with bacon from end to end and secure with toothpicks (be sure to soak them in water for quite some time!!). Place the wrapped peppers on a plate and lightly coat with olive oil, crushed black pepper and coarse sea salt.
Get the grill going on high. Place peppers on the grill and cook until bacon is nice and crispy; turning occasionally. I generally set the peppers on the warming rack (or an elevated rack) on my grill. Once the bacon is mostly cooked through, I then place the peppers directly on the grill to finish them off.
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