DE-CONSTRUCTED BACON JALAPENO POPPERS

Here is a fun and easy appetizer. It is a take on a ‘Jalapeno Popper’ with bacon of course. Cheese, jalapenos, and bacon are baked with refrigerator bisquits in a muffin pan. Simple, but with a ton of rich, ooey goodness is this appetizer. I call it deconstructed because it sounds fancy. The jalapenos with its mild to medium heat are the perfect compliment to rich cream cheese. We throw in some Jack cheese to make it over the top decadent. Wait a minute. Did I mention bacon? Salty, meaty bacon is the star as far as I am concerned. Let’s make some de-constructed bacon jalapeno poppers.

Ingredients:

I can of refrigerator flaky bisquits
1 8 ounce block of cream cheese (softened)
1 cup of shredded cheese of your choice (We used Jack)
Salt & pepper to taste
3 jalapenos chopped fine
4 slices of bacon cooked crisp (reserve bacon fat)

Cook your bacon until crisp and let cool. You can use the bacon fat to grease your muffin pan. (Non-stick spray could be used but why would you want to waste bacon love). Combine the cheeses, jalapenos, salt & pepper and chopped bacon. Pop open your refrigerator rolls and separate rolls in half. They will peal apart fairly easy. Line each muffin tin with dough. Place cheese and bacon mixture into center of dough. Bake in a 350 degree oven for 15 to 20 minutes or until cheese is melted and bisquits are browned. See I told you it was easy.

This mixture of ingredients will meld together to form a wonderful appetizer for any party application. These even taste great the next day. I ate them cold and really enjoyed them. Ms. Goofy would have no part of that and reheated them to even greater glory. Once again bacon saves the day.

JALAPENO BACON CHEESE ROLL

Tis the season for 'Jalapeno Bacon Cheese Roll'. Is there not a season for these fabulous ingredients. To be honest I had nothing to do with this festive dish. I only got to see the picture. Ms. Goofy and her sister Shastina had a get together and served this Christmas festive log of great ingredients. Ms. Goofy has promised to make it for me in a couple of days. Here is the recipe so you can make it too.    RECIPE

JALAPENO CHIPS (DEANO'S)

Have you noticed all the pepper flavored snack products lately. I have a weakness for jalapeno flavored chips. The combination of salt and heat is the perfect accompaniment for one of my favorite adult beverages. Of course, this combination is consumed in moderation. (Did I just write that.) We have discovered a new jalapeno chip that is unique. Deano's Jalapeno Chips are actually a real jalapeno chip that has been deep fried and coated in a seasoning.

Deano's is a small company located in Stowe Vermont. Deano's takes a medium hot jalapeno pepper grown in Texas and adds a cheddar coating. They also claim; "no potatoes were maimed or injured in the making of this product." We ordered a couple of bags to give them a try.

These jalapeno chips should be labeled as a controlled substance. They are that addicting. Your first bite will start you crunching crispy jalapeno slices. It is no surprise that they taste like wonderful jalapeno's that are dipped in a cheddar cheese sauce. The taste is like a crunchy 'Jalapeno Popper'. The flavor and salt teases your taste buds into wanting and craving more chips. Deano's where have you been all my life?

Deano's Jalapeno Chips are a brilliant unique tasty product. Unfortunately the only way to buy these chips is to live in Vermont or by mail order. Hopefully someday they will be available on the West Coast.

Deano's Jalapeno Chips

JALAPENO POPPERS AND TOMATO GOODNESS

JALAPENO HONEY MUSTARD

The Guinness mustard was a huge success. It did not last very long. It was time to try a new flavor. The peppers in the garden were a perfect candidate for the mustard jar. Some local honey would tame this concoction. Instead of Guinness, a lighter lager will be used. In fact it will be the King of Beers. Lets give it a try.

1. 1 12 ounce Budweiser
2. 1 tablespoon salt
3. 10 ounces yellow mustard seed
4. 1 cup of white vinegar
5. 4 to 5 jalapeno peppers chopped
6. 1/2 cup honey

Combine all ingredients except peppers into bowl. Let sit covered for two days. After 2 days place in food processor with peppers. Puree until desired consistency. You may have to add a little water if your mixture gets to dry.

This was some screamin good mustard. The fresh ground mustard seeds have a horseradish bite to it. The honey mellows all the flavors. I am looking forward to having a sandwich.

JALAPENO, CAULIFLOWER AND CHEESE SOUP

Jalapeno, Cauliflower, Cheddar soup how can you go wrong. This used to be a signature dish at Buffalo Bills in the 80”s. It is now a signature dish at the Chilebrown house. I am going to add a ingredient that you might not like. It is Velveeta Cheese. I know that a lot of you will turn away, Velveeta cheese actually melts and tastes okay, I have used good Cheddar and it will separate. Am I wrong for using Velveeta? I do not think so.

1 quart of stock
1/3 block of Velveeta
1 onion chopped
2 strips of bacon diced
salt and pepper
4 jalapenos sliced
1 head of cauliflower (cut in to bite size pieces

Fry the bacon till it cry’s that it wants’s the onions. Add everything else except the cheese.. Simmer for 15minutes. Add Cheese and turn down the heat.

Jalapeno, Cheese Bread was served with the soup. We are having a Jalapeno Cheese kind of day. It also helps when you make a stock with leftover Smoked Turkey Bones .