Naked Bacon Jalapeño Poppers I love poppers but my least favorite part of this appetizer is the breading. So I decided to try replacing it with "meat candy" and it works! This reminds me of the comedian Jim Gaffigan's love of bacon when he refers to one of nature's wonders," you feed a pig an apple... and it makes bacon."
See the rest of his bacon schtick here: http://www.youtube.com/watch?v=CaK9bjLy3v4
Ingredients-
Raw whole jalapeño peppers
Strips of bacon
1 cup grated cheddar or jack cheese
1 finely chopped green onion
1 tablespoon finely chopped cilantro
¼ cup brown sugar
1. Wash & dry whole jalapeños.
2. Remove the inside ribs and seeds of the jalapeño.
a. Before handling peppers, rub fingertips with olive oil to provide a barrier that the irritating oil from the pepper cannot penetrate.
b. Lay a pepper on the cutting board. Cut a T by starting ½ inch from the stem end making a horizontal cut from side to side being careful to cut through the top half of the pepper only. We want the stem end to remain attached. Then make a vertical cut starting at the 1st cut and move down the length of the pepper. Again remember to only cut halfway through the pepper.
c. Remove the seeds and ribs by pushing your thumb in the T you created and carefully prying back the two flaps you created exposing the insides. With your finger or small spoon, dig out and discard all the seeds and ribs leaving a hollow pepper.
3. Mix scallions, grated cheese and chopped cilantro and carefully stuff each pepper with the mixture.
4. Wrap each pepper with a slice of bacon. Start with the meaty end of the bacon at the end of the pepper so you end up with the fatty end of the bacon at the stem of the pepper. Because the bacon shrinks while cooking, you want to end up with the fatty end of the bacon at the stem of the pepper so you can pierce the bacon with the stem to keep everything in place.
5. Lay the prepared wrapped peppers in a sheet pan, I use a silpat to prevent sticking.
6. Sprinkle brown sugar on the tops before baking.
7. Bake in a 500 degree oven until bacon is brown, about 20 minutes.
Ingredients-
Raw whole jalapeño peppers
Strips of bacon
1 cup grated cheddar or jack cheese
1 finely chopped green onion
1 tablespoon finely chopped cilantro
¼ cup brown sugar
1. Wash & dry whole jalapeños.
2. Remove the inside ribs and seeds of the jalapeño.
a. Before handling peppers, rub fingertips with olive oil to provide a barrier that the irritating oil from the pepper cannot penetrate.
b. Lay a pepper on the cutting board. Cut a T by starting ½ inch from the stem end making a horizontal cut from side to side being careful to cut through the top half of the pepper only. We want the stem end to remain attached. Then make a vertical cut starting at the 1st cut and move down the length of the pepper. Again remember to only cut halfway through the pepper.
c. Remove the seeds and ribs by pushing your thumb in the T you created and carefully prying back the two flaps you created exposing the insides. With your finger or small spoon, dig out and discard all the seeds and ribs leaving a hollow pepper.
3. Mix scallions, grated cheese and chopped cilantro and carefully stuff each pepper with the mixture.
4. Wrap each pepper with a slice of bacon. Start with the meaty end of the bacon at the end of the pepper so you end up with the fatty end of the bacon at the stem of the pepper. Because the bacon shrinks while cooking, you want to end up with the fatty end of the bacon at the stem of the pepper so you can pierce the bacon with the stem to keep everything in place.
5. Lay the prepared wrapped peppers in a sheet pan, I use a silpat to prevent sticking.
6. Sprinkle brown sugar on the tops before baking.
7. Bake in a 500 degree oven until bacon is brown, about 20 minutes.
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