It looks like you're new here. If you want to get involved, click one of these buttons!
12-18 Jalapeno's peppers
3 8 oz blocks of cream cheese
1/2 pound of bacon chopped fine before cooking
1 T Ragin River Dizzy pig seasoning
Coarse Dizzy Dust to sprinkle the top
Cook the bacon till almost done in a cast iron skillet. I used a 10 inch one for this recipe. while it is cooking seed and chopped the peppers to bite size pieces. a melon scoop works great for seeding them out. when the bacon is done remove from the pan reserving the fat. stir in the peppers and stir to coat with the fat and heat just till the color "sharpens" , just a minute. If there is to much fat drain it out. you just want to coat the peppers and have the flavor of bacon there. place the cream cheese in a bowl and microwave to soften stir, in the ragin' river, or anything seasoning you like to use. Stir till smooth and spoon over the peppers in the pan. smooth out but do not stir together. You want layers with this. Sprinkle the bacon bits over the cheese and then sprinkle with the Dizzy dust or any seasoning you like. heat on the egg just till bubbling and serve with a plain cracker or scoops. you can go direct indirect or how ever you are set up. it just needs to heat up.
Number of Servings:
Time to Prepare: