Le Ol' Jalapeno Hors D'oeuvre Recipe

Le ol' Jalapeno Hors D'oeuvre - What says summer like a spicy Jalapeno? But Chef Mangio Che Gusti Buoni, I can't just eat Jalapenos; that would be disgusting! Not if you add a little cream cheese and bacon! Ah ha, did I peak your interest now? Read on...

Things You Need

1) Big, Delicious, Juicy Jalapenos

2) A Vat of Cream Cheese (this will vary depending on how many you make)

3) Bacon (try to find thick sliced bacon for this endeavor & don't freeze it!!!)

4) Shredded Mozzarella Cheese

5) Toothpicks

How To Prepare

1) Cut the stem side of the jalapeno off. Or you can leave it on, but it's easier if you cut it off.

2) Slice the jalapeno lengthwise on one side only! You will be splitting it in half like a hot dog bun.

3) Remove everything in the inside. You can use either a spoon or your finger for this step, just be sure you wash your hands thoroughly so you don't get that wicked jalapeno oil all over you.

4) Spread a little shredded mozzarella cheese on the inside of the jalapeno. Please for the love of all that tastes good, don't overdo it on this step.

5) Use a spoon to apply cream cheese evenly to the inside of the jalapeno. Remember the last step? Well here you DO want a lot of cream cheese. Make it count.

6) Close up the jalapeno by pushing both sides together.

7) Take one strip of bacon and wrap it around the entire jalapeno. (NOTE: bacon will stick to itself as long as you haven't frozen it and thawed it in the microwave. Don't do that!) Take a few toothpicks and stick it through the bacon and into the jalapeno to keep it sealed. You can also use skewers if you like, but using a toothpick allows you to move them around for a more even cook.

8) Pre-heat barbeque on medium to low setting.

9) Place jalapenos on barbeque and cook for about 20 minutes or so. Be sure to turn them frequently so they cook evenly.

10) Serve when jalapeno is soft and bacon is crisp.

The Final Thought

The idea here is to slowly cook the jalapenos. Cooking them too fast will surely make the bacon crisp, but you won't have the flavor come out of the jalapeno and into the cheese. Your jalapeno will also be crispy and not soft as it was intended to be after cooking. Also be cautious of the flame. The bacon grease will cause a grease fire in your barbeque if you are cooking it too hot, or you leave the lid down. If you are worried about the spiciness of the jalapeno, don't be. The cream cheese and mozzarella significantly reduce the heat the jalapeno produces on your unsuspecting tongue. You can also try baking them at 250 for 18 minutes, but I have found they taste much better on the barbeque. And don't worry if the cheese drips out of the side of the jalapeno. There will still be plenty in there to enjoy! Try serving these delectable's with a nice steak and some french fries. Don't be discouraged if they don't come out perfect the first time. This does take some practice to cook them perfectly.