It certainly is no secret, but the best part of cooking is being able to change a recipe in your own way, to suit your own tastes. One of my favorite things to do is find interesting ways of presenting flavor combinations. It just so happens that mixing smooth sweet flavors and kick in the mouth spiciness, is one of the simplest and most timeless combinations in a chef’s arsenal. For part two of the comeback series, I’ll show you how to take a simple, classic dish with a little twist that ramps up the flavor!
Stuffed Bacon Jalepenos
8 medium sized Jalepenos
8 slices of Bacon
1/2 cup cream cheese
1/2 cup shredded pepper jack cheese
1/4 cup honey
Preheat the oven to 380°. Begin by removing the the tops of the jalepenos, and cutting lengthwise down one side to remove the seeds. Prepare the filling by thoroughly mixing together the shredded cheese, cream cheese and honey.
Use a butter knife or small spatula to place the filling in the peppers. For ease start from the top of the pepper to “wipe” the filling off as you pull it down into the pepper. Leave a little room for the filling to melt and expand. Wrap each pepper in a slice of bacon tightly, to prevent the filling from leaking out while cooking. Finally, pierce a toothpick through the bacon and pepper to hold it in place.
Place the stuffed jalepenos into a cupcake baking sheet, with the cut tops of the peppers facing up. The sheet will help keep the peppers from falling over and leaking all the filling out. Bake for 20-30 minutes or until the bacon is done. Let the peppers cool for a few minutes before serving, as the filling will be hot, but more importantly, spicy sweet!