BACON-WRAPPED, CHEESE-STUFFED JALAPEÑOS

BACON-WRAPPED, CHEESE-STUFFED JALAPEÑOS

Ingredients:
7 jalapeños
4 ounces cream cheese
14 slices bacon (approximately 1 pound)

Directions:
1. Trim the woody part of the stem from the jalapeños. Cut the peppers open
lengthwise and scoop out the seeds and the white veins. Spread a teaspoon or
two of cream cheese onto each jalapeño half.
2. Starting at the thick end, wrap the bacon slice around the pepper. Spear with a
toothpick to hold it in place. If the slice of bacon is too long, trim off the extra
instead of wrapping it further.
3. Preheat oven to 375°F. Place a grill pan in the middle of the oven. Add the
peppers and cook for 12–15 minutes, or until the bottom of the bacon is crispy.
4. Turn on the broiler and cook for 4–6 minutes until the cheese is bubbling and the
bacon is crispy. Remove to a plate and let them rest before serving.
Alternate Option
The flavor of the bacon and the pepper are dominant. But if you’d like the
cheese to be more prominent, you can mix 2 tablespoons shredded Cheddar
cheese, 1 teaspoon garlic powder, and 1 teaspoon cumin in the cheese.
BEEF AND CHICKEN FAJITAS
Even though you’re using the same marinade for the chicken and the beef, you can’t
marinate them together. Chicken has to cook at a higher temperature than beef to
kill any potential salmonella.
Yields 6–8 servings
12 ounces beer
1⁄ cup vegetable oil, plus more as needed
2
Juice from 2 limes