Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Looking for a Jalapeno recipe

Hopefully someone saved this recipe. Don't remember who posted it. They were baked and bacon wrapped. There were a lot of pic's with it.

Thanks.

Slice in half, remove veins and seeds, put some cheese in add a little smoky sausage, wrap with bacon and pin it with a tooth pic, grill until done.

Google buffalo turds.

That's the one. What type of cheese do you use?

Thanks

If you are asking me I use cream cheese sometimes or mild cheddar.

Yes I was.

Thanks

soak the halved jalape�os in ice water for a while (takes out some of the heat). we stuff our with a mix of cream cheese and crab meat seasoned with old bay.

I like the ideal of the little smoky sausage, will have to give that a try soon. I like to use pepper jack cheese in my stuffed jalapenos.

Those look very good!

Variation of the above. Sky is the limit on how you can do them. I've started splitting mine, deseeding/deveining them.

Then I mix some cream cheese up with minced garlic (I cheat and use the preminced in the jar, tssk tssk). Often times I'll throw in some grated parmesan to the mix. Sometimes I'll throw in some bbq rub of one flavor or another.

Spoon the cream cheese mix into the pepper. Wrap with thick cut bacon. Grill until bacon is crisp.

Charcoal grill goes fastest. Smoker has less flare ups but takes longer due to lower temps.

I've also thrown some shrimp in the mix as well.

Turbinado sugar in the cream cheese...unreal

tastier if you leave the membranes and seeds in

I like a little heat in mine too.

Venison sliced thin and narrow, marinated in beef marinade then wrapped with the bacon is better than the sausage wrapped.

the turds need smoke!!!.......and when u make them a bunch of them for that "get together".... take the veins and seeds from when u gutted them, make the c.c. stuffing- save a little out ...chop up the veins and seeds and mix in ,then stuff 2 out of every 10 with the nuclear stuffing....arrange on plate (u better know where them 2 are!!!) offer up the "regular atbs" to a couple la little lady's...who then gobble them down with ease.... then offer the next turd to that big tuff guy who's been talking smack...turn the serving plate just rite so he gets the "rite one".... .... shut up food ...mission complete!!!

real pulled pork is the path to greatness....I was going to sell these at the bbq joint but they are labor intensive and costly ! (1.25 each) would = 2.50 each retail

Labor intensive, yes. But, one of our favorites.

I made hundreds of them for a pig roast I ran a couple years ago and it was the pepper, cream cheese, a li'l smokey and a half strip of bacon and a toothpick. Smoked for a couple hours with the rest of the bbq. People love them, but I think they're unpleasantly hot.

I learned about something called a potato bomb last year and I made a bunch. You buy an apple corer and hollow a plug out of a bunch of potatoes. Stuff them with jalapenos, cheese, chives, sausage, butter, onions.... You could stuff an atomic buffalo turd inside, and then cut the middle out of the potato core and stuff the two ends with the little caps. Wrap the whole potato with bacon, tin foil, and throw them in the smoker. Believe it or not, I ran out of them. At an all you can eat pig buffet with pulled pork and baby back ribs, they ate all the potatoes!

Holy schit that sounds good! (Cue the Homer Simpson drooling sound!)

Google Armadillo Eggs. Killer.

Another variation - we call them Duck Poppers.

Split peppers, deseed and devein. Fill with cream cheese flavored with Cajun seasoning. Marinate duck breasts in Italian dressing overnight. Slice into pieces just big enough to cover the cheese. Wrap in bacon, toothpick, hit with the Cajun seasoning again, grill. Outstanding!

Kurt

These were an improvised version with dove breast on opening day two weeks ago. Dove breast, sliced, canned pickled jalapeno strips, and bacon. Wrapped and threw them on the smoker for about an hour. No cheese, but that didn't seem to mind to anyone with quick fingers!

Gonna have to put that one on the "need to try list"

I love these things and use smoked Gouda cheese.....excellent!

I just made a batch of pepper jelly.

My peppers are kinda small so you may need to adjust accordingly.

15 Serrano
15 Jalapeno
10 Scotch Bonnet(mine weren't very hot)
3 orange bell

1 cup water
1 cup vinegar(I use apple cider vinegar)
5 cups sugar
1 packet of pectin

Finely dice the peppers and put in a good size stock pot with the water and vinegar. Whisk in the pectin and bring to a boil, add sugar and return to a boil. Cook for 5 minutes while stirring.

It made about 8 1/2 pint jars and I just processed them in a pot of boiling water for 15 minutes.

As stated my Scotch Bonnets were not very hot, but my Serranos had some goood heat.

Ouch !! My forehead is sweating just reading that

Hah! You definitely need to taste your peppers! Trim seeds and pith if you want to tame them. Or just try to grow them in the PNW.

I'm sure you could do great with bells and anaheims, maybe a jap or two, for a very mild jelly.

YES!

I've used Les' recipe here and my family LOVES them.

Dove Breast Brochettes
Breast the dove and remove the meat from each side of the breast. Place the pieces inside a Zip Lock bag. Add ~40% Worcestershire sauce and the remainder ~%60 orange juice (enough to cover the meat). Keep in refrigerator overnight. Take ~1/3 slice of thick sliced bacon, 1/3-1/2 fresh jalapeno and dove breast, roll and use a toothpick to hold together. Sprinkle lightly with Tony Chachere's creole seasoning. I used a wire fish basket and fill it up with these morsels. This will allow you to flip all of them at once. I cook these over a Mesquite wood grill. You will not be disappointed and you will not cook enough brochettes. Fresh, raw, peeled and de-veined 12-16 count shrimp can also be substituted in place of dove. I have found, while performing extensive testing with this recipe, a cold adult beverage seems to be a nice touch.

I take the large jalape�os seed and de-vein them while leaving them whole, stuff them with cream cheese, chopped smoked ham, and dried currants ( a little sweet to combat the heat) and bake until thoroughly warmed. Yummy yumm yumm.

You joined in '12, and this is your first post? (sounds good BTW)
Welcome to the fire.