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Tried something different

edited 1:02PM in EggHead Forum
with ABT's.
Took whole jalapenos with stem on,blanch them in hot h20 to soften them up a bit.
Made a slit down one side of pepper,not all the way through,clean out seeds and vain with a baby spoon.
Put a little smoky sauage inside of pepper
Took cheddar cheese in the can and fill pepper full of cheese
Wrapped with bacon and toothpicked
Cooked at 350 for 30 minutes
Dip with Ranch or hot mustard and follow down with a cold beer
Life is pretty darn good
Happy Cooking


  • BBQfan1BBQfan1 Posts: 562
    Sounds good. If you're interested in trying other fillings, here's one that's a winner:
    -Smoked chicken meat (with all these spatchcocked/butterflied chickens flying offa Eggs these days, there's gotta be some leftover chicken meat in many Egger's fridges!)
    -Cheese of your choosing, doesn't need to be smooth/processed. Monteray Jack, Havarti, cheddar, mozzarella, provolone...whatever
    -Any herbs, spices and/or veggies you want! Garlic, onion, oregano, mushrooms of any variety...whatever needs to be used up from the crisper!
    Combine above in the food processor until a chunky paste (add a titch of olive oil if your combination is on the dense side).
    Stuff and cook as per your already-posted recipe!
    Good eats to ya![p]Qfan

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