Bacon-wrapped jalapeños… in a tortilla

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August 5, 2009Recipes6 Comments

Bacon-wrapped jalapeños

Back when Crayton and I were still dating, when I’d just gotten the cooking bug, I proposed (not that kind of proposal) that I whip up a Sunday brunch. We could have eggs. And cajeta pound cake. And these little things I’d just read about in a newspaper article: bacon-wrapped jalapeños stuffed with cream cheese.

This was circa 2002, I believe. Or maybe 2003. All the years have started to run together lately…

In any case, my friend Michelle came over to be my cooking co-pilot, and we cut and seeded jalapeños, and took turns stirring the liquid cement-like pound cake batter. (This is when I realized the handiness of electric mixers.) Everyone loved it all — but it was the jalapeños that captured everyone’s heart. They were smoky, and creamy, and just a wee bit spicy. You could eat four before you even know what you were doing. It was a jalapeño hypnotic state.

Since that day, I’ve made the jalapeños pretty much every year, usually at manly inspired events such as The Super Bowl. On Saturday, I made them for So Drunk in the August Sun Day, which is a holiday Crayton and his friends came up to honor sitting outside and drinking. We popped the jalapeños on the grill and they were a huge hit.

Seriously, if you want a go-to appetizer — and you have friends who are not vegetarians — this is pretty much it. On Sunday we also threw ‘em in tortillas, because we live in Mexico and we roll like that. It was quite good.

Recipe below.

Bacon-wrapped jalapeños stuffed with cream cheese
Serves about six to eight as an appetizer

12 jalapeños
1 package cream cheese, softened
Two packages bacon of your choice (I got turkey bacon and regular bacon, just to make myself feel the teensiest bit better about ingesting cream cheese and animal fat in one sitting)
1 hefty handful of cilantro, or chives, or herb of your choice, chopped
Corn tortillas

Preheat oven to 425F, or fire up the grill. Place tin foil on a baking sheet, or spray one with non-stick cooking spray. Cut your jalapeños in half lengthwise, being careful to keep the stems intact. Scoop out the stems and membranes either with a little spoon — in Mexico they sell little spoons — or a knife. Set all your newly empty jalapeño boats to the side. In a medium bowl, add cream cheese and cilantro, and stir until combined. Using a spoon or butter knife, fill each jalapeños with the cream cheese mixture, and set on the baking sheet about three inches apart. (It helps to have an assembly line here.) Then wrap each jalapeño in a strip of bacon.

They sell monstrous jalapeños here, so I ended up using one piece of bacon per chili. But you may need to cut the bacon in half for best results.

Once the peppers are sufficiently wrapped, place them in the oven until sufficiently crispy. If you grill them, you’ll need to turn them over. Don’t worry, the cream cheese won’t fall out. When they’re done, place them in a tortilla and eat like a taco.

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6 Responses to “Bacon-wrapped jalapeños… in a tortilla”
  1. CW

    And how was So Drunk in Mexico? Sorry I’ll miss y’all next weekend, that sucks. Stupid wedding I have to go to b/c the girl’s in it. Blah blah. Have fun at Cosmo’s, travel safe.

  2. Chilangoso

    Te escribo en español, esperando que me puedas leer. I hope so. Llegue a tu blog simplemente con ayuda del ocio. Le di en Google *Foreigner in Mexico * y me aparecio algo así como HALF-FOREIGNER entre los resultados. Me llamo la curiosidad el titulo y lei tu historia, acerca de tu origen, vivencias en la ciudad, puntos de vista… y no puede evitar dejarte un comentario.

    Vivo en la Condesa soy 100% mexicano, pero no dejo de sentirme muchas veces sorprendido en esta ciudad compuesta por muchas ciudades. I love your writing -fresh and sharp-, and the reason I googled FOREIGNER term, is because Im trying to improve my English knowledge as you can see.

    I have never had English lessons, and all I know comes from movies, magazines and song lyrics. Now, I want to thank you because today I learned some new words.

    Its kind of weird: Im feel very comfortable writing in spanish, actually I work at an advertising agency as copywriter, but i feel dumb trying to talk and write in English, but I can read it with very satisfactory results.

    En fin, seguire leyendote y tratare de aprender un poco más. Wish me luck. Regards

    • Lesley

      Hola Chilangoso: Sí, puedo leer el español, y gracias para las palabras tan amables! Escribes inglés muy bien — buenísimo para una persona que no ha tomado clases. Bienvenidos al blog y suerte con tus estudios!

  3. Peggy Bilbro

    Hola Lesley! Soy la antigua profe de español de Creighton. Dile hola de mi parte. Siempre lo recuerdo con cariño y con una sonrisa por su sentido de humor y por ser tan listo e inteligente. It’s been ages since I checked out your blog but with a few hours of free time today, I ambled into your little cocinita electrónica. These jalapeño treats sound absolutely riquísimos. I will try them and let you know my husband´s reaction. I predict they will become his favorite snack!

    • Lesley

      Hi Peggy: Definitely let me know how they turn out. Suerte! And Crayton says hello.

  4. Peggy Bilbro

    Oops! I got creative with the spelling of Crayton´s name! ¡Lo siento!

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