Friday, August 10, 2012

Jayme's AMAZING Bacon Wrapped Jalapeño Deliciousness

Ken has been in love with this appetizer since the first time that Jayme brought them over to our house in Texas. In fact poor Jayme may have regretted that she made them the first time because then every time Ken saw her again after that he'd ask her if when she came over would she please make him some more! (She's a good sport and frequently did!)

Since Jayme no longer lives just a couple miles away I asked her if she'd mind sharing the recipe with me so I could attempt to make these for Ken. She was all too happy to oblige (though I told her when she's around she'll have to make them because I am sure hers are better!) and apparently I did an okay job because they were a huge hit! She was even kind enough to be willing to allow me to share this with everyone so here goes....

My only caution - and I managed to do well with this - be very careful not to touch your face until you've washed your hands A LOT! Jayme suggested perhaps rubber gloves while cleaning the jalapeños but I didn't have any so I literally washed my hands more than a dozen times throughout!

Her exact recipe...

It's not an exact science so it takes some guess work. 

1 pound of your favorite bacon
1 pound breakfast sausage
1 8 oz block cream cheese
1 pound jalapenos - (the first part of guessing)

Preheat oven to temperature on bacon package. 

Slice and seed jalapenos (I never know how many, I just buy a pound. Sometimes it's plenty...sometimes I have to go out and get more). 

Brown breakfast sausage. 
Mix in 8 oz block of cream cheese on super low heat.

Cut package of bacon in half (because half a slice is plenty) 

Remove mixture from heat and Fill the jalapenos then wrap with bacon. 
Place on a baking sheet. 

Then the second part of guessing....just bake them until the bacon is cooked the way you want it 30-45 minutes
(longer if you want it crispier I just throw them in there and then watch them)

1 comment:

  1. These were wonderful! Thanks for sharing the recipe. Marilyn Swartz