Recipe: Cheese and Bacon Stuffed Jalapeño Peppers
At camp we don't let a 3-year-old halfling picky eater dictate what we'll cook for ourselves. We're wine drinkers, as you may know, and we like spicy food. Neither of which are for our daughter. And since this website is called Adventure Parents, we like to dabble in the guilty (or not-so-guilty) pleasures that make us happy. This quick appetizer - side question: who out there likes camping appetizers beyond a bag of tortilla chips and jarred salsa? - does the trick, and it's pretty easy to prepare.
- Fresh jalapeños
- Cream cheese
- Bacon bits
- Minced white or red onion
- Finely chopped cilantro
- Garlic salt
- Core the jalapeños
- In a bowl, create the cream cheese filling by mixing all the ingredients to taste
- Use a butter knife to pack the cored jalapeños with your beautiful cream cheese concoction
- Roast on the grill until the peppers a touch of brown on the side nearest the heat (see grilling rack below)
Shortcuts and/or Alternatives
- You could forfeit most ingredients and make this with just the peppers, cream cheese and bacon. They'll still be awesome
- Many other spices work well in the filling. Oregano, cumin, Mrs. Dash seasoning. Use what you have, or get experimental
- Top with shredded jack cheese
- Mix your cream cheese filling before embarking on your trip if you want
- Get a stainless steel jalapeño grilling rack and corer tool. Photo below.
- If you don't have the rack or corer tool, simply split the peppers in half vertically and roast on a grill
- Wear latex gloves, if you can, when handling the peppers, and do not touch your eye if you've been handling cut jalapeños.
- Jalapeños contain big amounts of good nutrients and vitamins; on the downside, that cheese and bacon introduce quite a bit of saturated fat.