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Thu Feb 13, 2020, 12:45 PM

Bacon-wrapped Jalapeno Poppers recipe

So, this is a bit of a non-traditional take on a jalapeno popper. We dispense with the mess of breading and deep frying, and instead we wrap this in bacon and bake them. They turned out fantastic. The sour zing of the feta cheese in the stuffing and the subtle aroma of the mushrooms came together for a great overall flavour. I think we took these out just a little earlier than we should have, but sometimes when we're filming, it's hard to time everything exactly right!

You can use whatever sort of cheese mix you want in the stuffing. Mascarpone, ricotta, or cream cheese are all just fine. We like to add some depth with the parmesan and feta and of course some other nice flavours in there, too. For the bacon, you really don't want any of those fancy thick-cut homestyle bacons, just regular store brand super thin cut is the way to go for this recipe. It's good and stretchy and will get nice and crisp.

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Reply Bacon-wrapped Jalapeno Poppers recipe (Original post)
Saviolo Feb 2020 OP
Vinca Feb 2020 #1
Saviolo Feb 2020 #2
Vinca Feb 2020 #3
NJCher Feb 2020 #4
Vinca Feb 2020 #5
NJCher Feb 2020 #6
trof Feb 2020 #7

Response to Saviolo (Original post)

Mon Feb 17, 2020, 08:53 AM

1. I make something similar.

I halve and seed the jalapenos and blanch them for 6 minutes, then chill them. I then stuff them with a mixture of cream cheese, grated cheddar, crumbled bacon and a dash of Worcestershire and top with a sliced black olive. Bake for about 10 minutes at 400. Great appetizers and totally addictive.

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Response to Vinca (Reply #1)

Mon Feb 17, 2020, 11:32 AM

2. Sounds great!

This is another one of those things that everyone has a different way to make. This week's video is going to be the luxury version of them with shishito peppers, mascarpone, crab meat, and truffles!

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Response to Saviolo (Reply #2)

Mon Feb 17, 2020, 01:09 PM

3. Never heard of shishito peppers - I'll have to check it out.

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Response to Vinca (Reply #3)

Mon Feb 17, 2020, 05:17 PM

4. I tried to grow them last year

No luck. They're delicious, though. The RG stir fries them and they get a blistered skin. We eat them just plain, like that, with salt and pepper.

I may try again this year. In fact, right at this moment I am seeding Poblanos.

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Response to NJCher (Reply #4)

Mon Feb 17, 2020, 06:09 PM

5. How hot are they?

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Response to NJCher (Reply #4)

Mon Feb 17, 2020, 08:08 PM

6. they're like a lot of peppers

sometimes you get a real hot one, sometimes they are mild.

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Response to Saviolo (Original post)

Tue Feb 18, 2020, 07:46 PM

7. Like your videos. That looks really good.

I would try putting the halves back together and cooking them on a wire rack.

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