We were at the farmers market in Kelsyville when we saw these huge jalapenos. They were screaming to be stuffed with cheese and wrapped in bacon. The farmer warned us that these jalapenos were very hot. 'Oh Boulderdash!', I have never met a jalapeno too hot. Once we got home these beauty's were rinsed in cool water.
Some 'Old Fashion' cured bacon from 'Dee's Meats' (Bacon Revue to follow) would blanket these cheese wielding peppers.A combination of cream and cheddar cheese was stuffed in a clean jalapeno half. I have handled peppers hundreds of times and always have rinsed my hands after slicing them. Today was no exception. Somewhere this farmer had a smile on his face. Of course I rubbed my eye and immediately realized my mistake. Have you ever seen a grown Mad Meat Genius cry. This was not the only area that I touched. I will spare you the details. This pepper was smoking hot. Once I stopped blubbering the peppers were baked on the Weber.
The peppers were arranged on a sheet of aluminum foil A couple of holes were poked in the bottom to allow bacon fat to drain. 50 charcoals were lit and arranged into a indirect heat pattern. A aluminum pan was placed under the foil to collect the drained grease. Once the fire was to temperature a stick of applewood was dispatched to the fire. The vents were closed half way and the peppers were left to bake for 20 minutes. These bacon cheese bombs were so hot and tasty. Bacon, melted cheeses, and super hot jalapenos make for a delicious snack or side dish. Nest time I will wear protective gear while preparing these treats
They look great. I feel your pain..that gives new meaning to "feel the burn."
Boris is so moving to your house. He loves spicy stuff -- because there is that one time he got to taste Chinese hot mustard. I think he liked it because he kept coming back for more. Then again he has never begged for Chinese food ever again.
Yowzah! That's a dang good nosh if ever I saw one bubba!
Greg, They caught me by surprise. It pays to be humble sometimes.
Kailyn, Boris iw welcome to visit anytime, and you too!
Chef JP, These little buggers were hot potato's. Yummy Good.
I stand in awe of your stomach lining. You go, guy.
Zoomie, Lots of practice and Alka-Seltzer.
Mmmmmm! That does it... I'm off to the market to get some too!
Looks great! Did you halve the peppers, or just slice off the stem end and stuff them?
I wear gloves when handling peppers anymore after a similar "incident."
Zia, Wear gloves and protective goggles.
food-fire, We halved the peppers. They were large and very hot.
I never had that problem until two years ago when we made a batch of 100 of them. I guess my hands were coated so much that no rinsing was going to get the oils off. So yeah there was some "touchy burny" going on.
Lesson learned, I keep nitrile gloves on hand now.
I've heard that rubbing your hands with olive oil before handling works too. These poppers look wonderful!
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