I had these a couple of days ago on work "grill day". They tasted so good, I wanted to make them at home. The plan was the do them on the grill today - being Labor Day and all....
Well, it rained all day today, so I decided to do them indoors. They came out great! Everyone loved them. Super simple - I photographed the process. Try them.
Buy some damn Jalapenos! Remember, however many you buy will be doubled since they will be cut in half. So, you need to cut them in half and scrap the seeds out - that's the hot stuff! I used a spoon to scrap the seeds. Be careful not to touch your eyes!
Mix together plain cream cheese, a half teaspoon of salt and garlic salt with cheddar cheese. The amount of cream cheese and cheddar cheese will depend on how many peppers you have.
Cut bacon strips in half. I used a package of Maple Hickory flavored bacon. And I also used turkey bacon on some for the health conscious folks.
Stuff the cream cheese mixture into the jalapeno halves.
Wrap the bacon around the jalapeno and secure with a toothpick. I soaked the toothpicks in water so that they wouldn't burn. The toothpicks keep the bacon on board :)
All wrapped up and ready!
At this point you would put them on the grill, or in the oven at 450 degrees. I used my George Foreman Grill since I couldn't use the grill outside due to the rain.
Cooking nicely!
The finished product - yum!
I'm a huge Food Network fan! Every now and then I will post some of my favorite chefs and food shows. I think I will start with Bobby Flay. What a cutie!!!
From Food Network.com....
'm going to put a new and colorful twist on southwestern cuisine," said Bobby Flay, host of Food Network's FoodNation and Boy Meets Grill, just before the 1991 opening of the now-celebrated Mesa Grill. Since then the flame-haired man from Manhattan has earned critical acclaim, including Gael Greene's choice of Mesa Grill as best restaurant in 1992. Mesa Grill's two-star review in The New York Times reported that "the sassy fare at Mesa Grill surpasses anything of its kind elsewhere in New York."
The
recognition that Bobby has gained at Mesa Grill for his mouthwatering
dishes has built his reputation as a major force not only in New York's
culinary scene but also nationwide. In May 1993, Bobby was voted the
James Beard Foundation's Rising Star Chef of the Year, an award that
honors the country's most accomplished chef under the age of 30. The
French Culinary Institute, his alma mater, honored him in 1993 with its
first-ever Outstanding Graduate Award, which recognizes the school's
most accomplished alumni. And his first book, Bobby Flay's Bold American Food
(Warner Books, 1994), won the 1995 International Association of
Culinary Professionals award for design. Not one to rest on his
laurels, Bobby has authored five more cookbooks: From My Kitchen to Your Table (Clarkson Potter, 1998), Boy Meets Grill (Hyperion, 1999), Bobby Flay Cooks American (Hyperion, 2001), Boy Get Gets Grill (Scribner, 2004) and Bobby Flay’s Grilling for Life (Scribner, 2005).
Bobby
fell into cooking at the age of 17 when he took a job at New York's Joe
Allen restaurant. Eventually, he so impressed the management that Joe
Allen paid his tuition to the prestigious French Culinary Institute.
But French cuisine was not to be Bobby's destiny. After restaurateur
Jonathan Waxman introduced him to southwestern ingredients,
Bobby--instantly drawn to indigenous American foods such as black and
white beans, chiles and avocados--was determined to explore the
possibilities of southwestern cuisine as an important and distinct
culinary style for America.
From 1988 to 1990, Bobby
experimented with his new culinary passion at New York's Miracle Grill,
where his colorful southwestern creations earned him something of a
cult following. When Bobby's own Mesa Grill opened its doors in 1991,
his reputation as a major New York chef was sealed. He continued to
soar with Bolo, his second New York restaurant, which Bobby (Bo) and
partner Laurence Kretchmer (Lo) opened in November 1993. Dedicated to
exploring Spanish cuisine, Bobby's innovative menu at Bolo dazzles
adventurous palates daily.
In 2004, Bobby opened the Mesa Grill Las Vegas in Caesar's Palace. His newest American Brasserie, Bar Americain, opened in New York in the spring of 2005.
