Paula Deen's Bacon Wrapped Stuffed Jalapenos |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 16 |
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Peppers can be stuffed up to one day ahead. Store, covered, in the refrigerator. Bake just before serving. After Chef Jean's review I have made and revised this. Ingredients:
16 fresh jalapeno peppers |
2/3 cup black beans, drained and rinsed |
1/2 cup frozen corn, thawed |
1/2 cup cheddar cheese, shredded |
1/3 cup cream cheese, softened |
1 1/4 teaspoons chili powder |
1/2 teaspoon cumin |
8 slices bacon, cut in half (optional) |
Directions:
1. Preheat oven to 425 degrees.
2. She says line a rimmed baking sheet with parchment paper. But I would set them on a baking rack in the rimmed baking sheet to get them out of the grease although they are harder to get out that way.
3. Cut a lengthwise slit down center of each pepper.
4. Cut a crosswise slit at top of each pepper to form a T.
5. Carefully remove seeds from inside of peppers, leaving peppers intact.
6. In a large bowl, combine black beans, corn, both cheeses, chili powder, and cumin.
7. Spoon about 1 1/2 tablespoons bean mixture evenly into each jalapeno.
8. Fold bacon half slice around each jalapeno.
9. Secure with wooden picks, if needed.
10. Bake for 15 minutes or until bacon is cooked through.
11. Serve immediately.
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