I interrupt the latest IBC painting / decoration streak to bring you a fabulous snack. Because seriously, who doesn’t need a snack.
A couple weekends ago, several of my friends and I attended a surprise wedding in Vermont. As with most celebrations, there was an array of yummy food. Lisa, who is a chef and friend of the couple, cooked her heart out. I was so impressed with the appetizers she created that I could hardly wait to get home and try them myself. (I also want to point out that in addition to being a fine cook, Lisa can chug an entire bottle of beer while doing a split in under three seconds. I saw it with my own eyes. Twice.)
Of the many tasty morsels Lisa concoted, one of the hors d’oeuvres really stood out — jalapeños stuffed with cream cheese and Craisins and wrapped in bacon. I kid you not. Talk about a taste bud explosion. It’s kind of like that SNL skit in which Melissa McCarthy had a Hidden Valley Ranch party in her mouth. This time, however, it’s a bacon-wrapped, cream cheese and Craisin-stuffed jalapeño party in your mouth.
Yeah. That good.
Plus, you know my style. This little snack is ridiculously easy to make and only requires four ingredients. (If you can remember the name of the recipe, you can remember the four ingredients.)
Of course, you don’t really need a recipe, but I will be giving you one at the end of this post. Here’s the run down. Cut the jalapeños in half and remove the seeds along with most of the fleshy white interior. That’s where the heat is. Oh, and wear some plastic gloves while doing this. Trust me.
Then, fill up the jalapeños with the cream cheese and Craisin mixture. Wrap them up with bacon and pop them in the oven. The final step is to stuff your face (after allowing them to cool slightly).
I like to precook my bacon a bit. This helps to ensure that the bacon is fully cooked by the time the cream cheese mixture is nice and hot. I usually cook bacon in the oven, but you can certainly precook it on the stove if you prefer.
That’s it. Seriously.
And, for those of you who are thinking, “Oh, I don’t like Craisins, I’ll just leave them out.” Please don’t skip them. The Craisins add a fruity sweetness that is simply dynamite with all of the other flavors happening here. In fact, you will probably wish you had added a few more to the cream cheese. I did.
Anywho, I’ll be back tomorrow with more home updates. I really hope you enjoy these! The official recipe is below. See you soon.
Here's what you will need:
1 16 oz. package thick-sliced bacon
8 - 10 medium jalapeños
1 8 oz. package of cream cheese, softened
1/2 cup Craisins
Begin by preheating your oven to 350 degrees F. Line a sheet pan with aluminum foil and set a wire cooling rack on top of it. Lay out the bacon evenly. Bake for about 8 minutes. (The bacon will not be fully cooked; this is just to get it started.)
In the meantime, prepare your jalapeños by slicing them in half. Then remove the seeds and white flesh with a spoon. (It's highly recommended that you wear gloves during this process.)
In a medium bowl, mix together the cream cheese and Craisins. Then use a spatula to fill the jalapeño halves with the cream cheese mixture. The cream cheese should be level with the top of the jalapeño half.
Next, wrap your filled jalapeños with the partially-cooked bacon. Depending on the size of the jalapeño, you can use a whole slice of bacon or cut it in half. A whole slice is recommended. Just tuck the bacon into itself or the jalapeño to keep it tightly wrapped.
Place your wrapped jalapeños back onto the wire cooling rack in your foil-lined baking pan. Return to the oven set at 350 degrees F and bake for 20 - 25 minutes or until the bacon is fully cooked.