CHEF JEFF — ONE BYTE AT A TIME: Jalapeno PoppersMany are familiar with jalapeno poppers on the grill, but how about ones fixed in the oven?
By: Herald Staff Report,
Many are familiar with jalapeno poppers on the grill, but how about ones fixed in the oven?
1 8-ounce can whole water chestnuts
1 cup soy sauce
2 cups brown sugar
12 large jalapeno peppers
1 8-ounce package cream cheese, at room temperature
6 thin-cut slices bacon, cut in half
Drain chestnuts and place in large, lidded container with soy sauce. Add enough brown sugar to cover chestnuts; it will dissolve as you add it, so it will take a fair amount. Refrigerate, covered, overnight. Cut stems off peppers and core them. Squeeze cream cheese into quart-size freezer bag. Cut off a bit of one corner. Using it as pastry bag, fill each pepper halfway. Insert 1 or 2 chestnuts in each pepper, cutting chestnuts in half if necessary. Wrap each pepper with bacon, securing with a toothpick. Place peppers on cookie sheet and bake at 350 degrees for 30 minutes or until bacon is crisp. (Watch them closely; if the bacon grease pools, it will catch fire.)
Yield: Serves 12.
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