Bacon wrapped Jalapeño Poppers Recipe

  
  I came home hungry the other night and needed to make something fairly quick before heading out to a movie. I looked in the fridge and found seven jalapeños. I decided I was going to try my hand at making jalapeño poppers! 

I pulled the jalapeños out and looked for some cream cheese and other usual ingredients. I found none. So, with the clock ticking, I grabbed some jalapeño Feta (I bought a 5 pound bag last week), some pre-grated Cotija cheese, and the remains of a block of cheddar cheese.  

  • First, I preheat the oven to 400.
  • I then cut the jalapeños in half, lengthwise, and spooned out the ribs and seeds. 
  • I put equal parts of the three cheeses in a glass bowl and slowly heated to just before melting. 
  • Take a spoon and mix the cheeses together. It turned into a ball that resembled really soft dough. 
  • Fill each jalapeño halve with the cheese mixture. 

At this point, when I went to put the cheeses back in the fridge, I noticed some thick-sliced bacon. Yum!!! I decided to wrap them. 

  • I took pieces of bacon, cut them in thirds, and used each piece to wrap a jalapeño. 
  • Next, place a wire rack over the top of a 9×13 backing pan (to catch the bacon drippings) and put in the oven until the bacon is crispy. 
  • Let cool and serve. 

I love chilies! There are so many types of chilies, all with different flavors and different levels of heat. Experiment with other types and see what you come up with. 

  

    Heath McConnell’s Pulled Pork

    This is a savory Dutch oven recipe with bite! Itypically refrain from having a pulled pork sandwiches herder in Oregon because I like the pork to have some bite. So, I finally decided to make it myself. 

      
    Ingredients:

    • 3-4 pound pork loin
    • SPG (salt, pepper, and garlic)
    • 6 Jalapeños, diced
    • 2 Radishes, diced
    • BBQ sauce
    • Tapitio 

    Directions:

    Take the pork loin and sear it over an open fire (or in a large, hot skillet). Do not let it start cooking. It is 20 degrees out and we have freezing rain, so I used the hot skillet method, however, I recommend using the grill.  

     Next, throw the meat in a 12 quart Dutch oven, cover with SPG, 40 ounces of your beloved BBQ sauce, Tapitio, and the diced Jalapeños and radishes. Cook at 350 degrees for about 6 hours. 

      
    When the pork is tender enough to shred easily, Remove it and place on a kitchen tray, baking pan or leave in Dutch oven and shred. Mix it all together and cook another hour.  

     When done, place on rolls and serve with a pickle and a side of veggies and fries or mashed potatoes.