With Stuffed texas jalapeno peppers you can add color to your unforgettable barbecue days. Are you ready to make a great taste in your bead with very easy construction and recipe?
Materials we will use for texas stuffed jalapeno
- 18 to 24 large, fresh jalapenos
- 1 smoked chicken breast (precooked), finely chopped
- 1 onion, finely chopped
- 1 bunch cilantro, finely chopped
- 1 (8-oz.) pkg. cream cheese, softened
- 2 tsp. Tony Chachere’s Original Seasoning
- 1/2 tsp. salt
- 1/2 tsp. pepper
- juice of 1 lime
- 1/2 c. chopped pecans (optional)
- 1 lb. bacon (either thin- or thick-sliced)
- sturdy round toothpicks
How to cook
Slice each jalapeño lengthwise, from tip of pepper to below stem, almost in half, so that you can
open it like a clam. Remove seeds and veins, using a small melon scooper or spoon. Rinse jalapeños,
making sure to wash away any remaining seeds.
Combine chopped chicken breast, onion, and cilantro in a medium-size bowl. Add cream cheese,
seasonings, and lime juice (and pecans, if desired) and mix well; set aside.
Remove 9 to 12 slices of bacon from package, cut slices in half, and set aside. (Reserve remaining
bacon for another use.)
Using a spoon, fill each jalapeño with stuffing and squeeze the pepper closed. Scrape off excess
stuffing, then wrap a length of bacon around pepper and secure it by inserting a toothpick all the way
through. (Any remaining stuffing makes an excellent dip.) Refrigerate peppers (overnight, if
necessary) until ready to cook.
Prepare charcoal fire. (Peppers may also be deep-fried, if you prefer.) Grill peppers over mediumhot
coals, turning often, about 10 minutes or until bacon looks done, then serve.
Yield: 18 to 24 appetizers.