Recently my friend Jeffrey bragged about an amazing appetizer — cream-cheese-stuffed, bacon-wrapped grilled jalapeños — he had made for a party. Never one to be outdone, I decided immediately to make bacon-wrapped cheese-filled jalapeños that were better than his. After scouring the Internet for the perfect recipe, I chose one from Food Network because it incorporates sun-dried tomatoes and fresh basil in the cream cheese mixture.
The resulting appetizer is wildly delicious, intensely spicy, and downright addictive. The most difficult part is removing the seeds from the jalapeños without cutting the entire pepper in half. For best results I recommend using a sharp paring knife and small spoon. To look at the recipe, read more.
12 ounces cream cheese at room temperature Makes 16. *For a vegetarian variation, wrap the jalapeños in a basil leaf.
2 cloves chopped garlic
3/4 cup grated Monterey jack cheese
1/4 cup finely chopped sun-dried tomatoes
2 tablespoons chopped fresh basil leaves
Pinch salt, fresh cracked pepper
16 jalapeño peppers (larger than average size will make them easier to stuff)
8-16 slices of bacon* (depends on the size of your peppers)
Skewers, soaked in cold water for at least 30 minutes
12 ounces cream cheese at room temperature
*For a vegetarian variation, wrap the jalapeños in a basil leaf.