Chilebrown at home

Saturday, May 31, 2008


Simple, but extraordinary are stuffed jalapenos. Cream Cheese, bacon, green onion, and salt & pepper is all it is. What an explosion of flavor. Of course there is a Chilebrown twist. These will be cooked in the Beehive Oven. I bought this fancy Jalapeno rack a long time ago. It has been more of a kitchen decoration then a cooking utensil. It was time to break it out. Later this summer the jalapenos will be home grown, but for now they were purchased at the local store. The bacon is from Eden Farms. It is a very, very good bacon. It is also special because it was a gift from my Good Friend and Best Man Larry.

The tricky part of this dish is coring the jalapeno. I used a sharp knife and the back of a spoon. There is some fancy device for coring peppers, but I have not tried one yet. Cook your bacon until crisp. Chop it up and mix with cream cheese, chopped green onion, and salt & pepper. Stuff those baby's tight. Bake at 350 degrees for aprox. 15 minutes. Oh Yeah!

1 comment:

meathenge said...

Awww man! Those'd be perfect for breakfast. Right now.