Friday's recipe (2/1/13) - Aimee Fortney's bacon wrapped jalapeñ - WSMV Channel 4

Friday's recipe (2/1/13) - Aimee Fortney's bacon wrapped jalapeño bites

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As much as we all love football, when it comes to the Super Bowl, the focus is usually on the food and commercials! These are the perfect appetizers to enjoy for your party!

8 - 10 jalapeños (more if taking to a Super Bowl party)
1 block of Monterey Jack cheese
1 block of softened cream cheese
1 Tablespoon of cayenne pepper
1 Tablespoon of ground cumin

Bacon (I used Publix original bacon, naturally hickory smoked)

Preheat oven to 375. Place bacon in the freezer for 20--30 minutes. Meanwhile, place cream cheese on a saucer or in a bowl to soften. Sprinkle half of spices on top of cream cheese and stir to combine (or you may just "slice" the cream cheese) and set aside. Cut small pieces of the Monterey Jack cheese. Cut jalapeños in half, then scrape (with a spoon) the seeds and ribs out. (If your pepper is wrinkled, it will likely be hotter, so take extra caution when handling it. Smoother skinned peppers are usually not quite as hot.) Place two to three small pieces of cheese in the "boat" of the jalapeños. Top the cheese with softened cream cheese; about 1/2 a teaspoon each depending on the size of your pepper. If your pepper is large, you will need more cream cheese. Remove bacon from freezer and cut into thirds. (Bacon is easier to cut when it is very cold). Wrap one third piece of bacon around each jalapeños. Again, if your pepper is large, you may need two pieces (two thirds) of bacon. Wrap very tightly or secure with toothpicks. Place jalapeños on an aluminum foil lined cookie sheet. Sprinkle the remaining amounts of cayenne and cumin over the tops of each bacon wrapped jalapeño. Bake for 25 minutes. Enjoy!

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