(I'm thinkng I should have just titled a thread as 'The Ranger's Cookbook' and put all these recipes I have in it)
Today I would like to present some yummy scrumptiousness... There is a little heat to it.
Bacon Wrapped Jalapeno Poppers!
Ingredients:
10 fresh jalapeno chilies
10 bacon rashers, cut in half
6 Chorizo sausages (or just the chorizo meat if your butcher supplies it that way)
1 cup cream cheese (Philadelphia, or if you feel like it, triple cream Brie)
1 cup grated cheese (Manchego, Monterey Jack, Colby, or whatever preference you
1 tsp chipotle or chili powder
2 shallots, minced
Instructions:
1. Slice the jalapenos lengthwise. Using a spoon, remove the seeds and membrane. If using bell peppers,
quarter them after they are seeded.
2. Mix the cream cheese, grated cheese, chipotle powder and minced shallots. Fill the hollowed out portion
of the peppers with the cheese mixture.
3. Place the chorizo meat on top of the cream cheese. Wrap the half slice of bacon around the jalapeno. If the
bacon is not staying tightly wrapped, it may be necessary to use a toothpick or baking twine to hold it in place.
4. Smoke them in a smoker, set at 225°F (108°C), for 2-3 hours, or until the bacon is browned.
If you don’t have a smoker handy, a BBQ will suffice. Use the high grill on a low heat (gas) or not too many briquettes.
Also, an oven will work too.
Today I would like to present some yummy scrumptiousness... There is a little heat to it.
Bacon Wrapped Jalapeno Poppers!
Ingredients:
10 fresh jalapeno chilies
10 bacon rashers, cut in half
6 Chorizo sausages (or just the chorizo meat if your butcher supplies it that way)
1 cup cream cheese (Philadelphia, or if you feel like it, triple cream Brie)
1 cup grated cheese (Manchego, Monterey Jack, Colby, or whatever preference you
1 tsp chipotle or chili powder
2 shallots, minced
Instructions:
1. Slice the jalapenos lengthwise. Using a spoon, remove the seeds and membrane. If using bell peppers,
quarter them after they are seeded.
2. Mix the cream cheese, grated cheese, chipotle powder and minced shallots. Fill the hollowed out portion
of the peppers with the cheese mixture.
3. Place the chorizo meat on top of the cream cheese. Wrap the half slice of bacon around the jalapeno. If the
bacon is not staying tightly wrapped, it may be necessary to use a toothpick or baking twine to hold it in place.
4. Smoke them in a smoker, set at 225°F (108°C), for 2-3 hours, or until the bacon is browned.
If you don’t have a smoker handy, a BBQ will suffice. Use the high grill on a low heat (gas) or not too many briquettes.
Also, an oven will work too.
These sound tasty!! Also, I think a Ranger's Cookbook would be pretty awesome. 