Sunday, March 2, 2008
Jalapeno Bacon Bites
OH BOY!! How on Earth could you ever go wrong, when something is stuffed with cheese then wrapped in bacon, there is just no way I'm not going to love it.
This also gives me the opportunity to pay homage to one of my FAVORITE BLOGS, THE PIONEER WOMAN COOKS. Many of you may be familiar with this absolutely fabulous blog with it's extremely delicious and user-friendly recipes, topped off with some sensational writing and stunning photography. If all those adjectives didn't inspire you to go check it out, these lil bacon wrapped bites of goodness certainly will!
Because I have a pretty busy work schedule (that in no way relates to making anything wrapped in bacon or whisked into soft peaks) I am a HUGE fan of anything that can be made ahead and frozen or refrigerated to bake just prior to serving, that just makes life so much easier!
I made a few lil'changes to the recipe on Rae's site (which is credited to Missy). So visit THIS LINK to see the original.
Jalapeno Bacon Bites
Adapted from The Pioneer Woman Cooks
20 Jalapeno peppers
3 8oz packages of softened cream cheese (room temp)
1 cup of shredded cheddar or Cheddar & jalapeno jack cheese
2 packages of regular cut bacon (the thick cut takes longer to bake*
Wash the jalapenos and dry with paper towel. Cut off the top/stem, split in half long-ways and remove the seeds and membrane (that is the heat of the pepper, leave some of the membrane if you want them hotter). Then cut the halves in half so you've got a little bite sized bite! In a large bowl (using a hand or stand mixer with paddle attachment) mix the cream cheese & shredded cheese. Cut one package of the bacon into even thirds. (you will use about 1/3 of the other pack of bacon, and then you'll have some left for the next day's breakfast!)
Fill each 1/4 of a jalapeno with the cheese mix and wrap with bacon, secure with a toothpick. Don't stuff em too full and don't wrap the bacon super tight- these steps help keep the cheese in there and not squeezed out during baking when the bacon shrinks up a bit.
I made these late on a Friday night before a Saturday afternoon shower, so once wrapped and tooth picked, I put the bites into a large freezer bag & froze them overnight, which is a great option.
Weather baking them fresh or frozen, you'll want to line a baking sheet with foil and place a rack (like a cookie-cooling rack) on top of that, so the grease can get away from the bacon-bites. Bake at 375 for about 25 minutes, if the bacon is still not quite crispy, broil them about 5 minutes and you'll be good to go.
Serve hot or let cool to room temp, either way these are knock-down-drag-out Delicious and I am very much looking forward to making and eating these again very soon!