Armadillo Eggs (stuffed jalapenos) |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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These are so yummy. The cheese and bacon are a great compliment to the jalapeno flavor and reduce the heat of the peppers. This is my adaptation of an appetizer I had many years ago. Ingredients:
15 fresh jalapenos |
1 (8 ounce) package cream cheese |
2 tablespoons minced onions |
1/4 teaspoon garlic salt |
thin sliced bacon |
Directions:
1. Slice jalapenos in half and clean out seeds (be sure to get them all or they will be hot).
2. Mix cheese, onion and garlic salt together and spoon into jalapeno halves.
3. Wrap each with 1/2 strip of bacon.
4. Place on cookie rack placed over a cookie sheet to catch the drippings.
5. Bake at 350 for about 45 minutes or until the bacon is crisp.
6. The thin bacon wraps easier.
7. I just tuck the ends under the bottom.
8. Amazingly, these are not hot if you get all the seeds out.
9. There are never enough of them no matter how many I make because they are so popular.
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