If you have read entries from this blog before, you might know that I absolutely LOVE Mexican food. If I were asked what my last meal would be, it would be some variation of a fried corn tortilla beef taco with guacamole and a majorly spicy red hot sauce. …I think I might have even written this before…and will probably mention it again…and again…
Luckily I’m not having my last meal but when the temptation for Mexican fare hits, I can race down to the nearest Roberto’s or Alberto’s or any of the other small drive-through Mexican eateries here in Southern California and stuff my face along with the local surfers.
Or I fix it DIY style.
This is one of those DIY American/Mexican-style recipes–the kind that calls to me after drinking some wine on a Saturday night or when I’m planning on making some appetizers for a big game day (football in our house).
It’s a mixture of a cheesy, gooey queso cheese dip stuffed inside a BIG, fresh, spicy jalapeno. Then, best of all, wrapped in BACON! Yes.
On your mark, get set…here’s what you do to make these babies.
-Six big, fresh whole jalapenos cut in half lengthwise with most of the seeds and membranes removed with a spoon (leave more for spiciness)
-4 oz. of Velveeta cheese or other American cheese
-2 tbsp. of regular or lite sour cream
-1/4 c. of chunky red, green or your favorite salsa
-Two chopped green onions, white and green parts included
-Six slices of bacon, any cut, cut in half across
Take your beautiful jalapenos and cut them in half lengthwise, keeping the stem in tact for decoration. Take a spoon and run it through the seeds and membrane to remove most (if you like it semi spicy) or only some (if you like it muy caliente!) of the insides.
Then, put your cheese, sour cream, salsa and green onions in a medium-sized bowl, cover with a paper towel and microwave until the cheese starts to bubble a little. Mix, recover and microwave until smooth but not over cooked, too hard or brown. Sauce should be fairly thick and not runny since you want it to stick to the inside of the jalapenos and not ooze out when you bake them. Add more American cheese and heat if you need a thicker consistency.
Next, take your spoon and fill the jalapenos with the queso mixture. Once they’re all filled, wrap one half bacon slices around each jalapeno and make sure the seams are on the underside of the pepper. Lay each stuffed pepper on a foil-lined baking sheet and bake for about 15 to 20 minutes to cook the bacon. Once the bacon is looking done, turn on the broiler and raise peppers to a higher rack and broil to get that extra crispness on top.
There you go! These guys are game changers.