Bacon-Wrapped Stuffed Jalapenos

Here's a yummy little number that will make a crowd happy, or maybe just a small group.
I guess it really depends on how many of these things you want to make, eh?
I got this idea from my darling niece, who sometimes brings them to family functions.  They are usually gone in mere seconds, so I had to figure out how to do it myself.

The jalapeno is nice and soft with cheesy and bacon-y goodness.  Serve before a Mexican meal, or when you have people over for a ball game, or any time you like.  

I'd suggest playing around with the filling with some ideas you might have, or just use plain cream cheese, that works too.

Serves about 4-5
Ingredients

9-10 jalapenos
8 oz of cream cheese
1 cup shredded cheese, like Mexican blend, or cheddar
2-3 Tbsp cilantro, minced (optional)
1/2 tsp cumin, ground
Sliced bacon, you need 1/2 slice for each half jalapeno (I used 3/4 of a 1 lb package)

Preheat oven to 450 degrees.

Slice jalapenos in half, as shown below, and using the tip of your paring knife, or a small spoon scrape the seeds and white membrane out.  You might want to wear latex gloves, or wash your hands really good when you are done.

In a small bowl, Mix the cream cheese, grated cheese, cilantro and cumin together.  Fill each jalapeno half with cream cheese mixture.  I used a pastry bag to do it, but you could use a plastic bag with a corner cut off to do it. Put on a baking sheet when filled.  
DO space them out more than I show below.  I spaced them out later on to give them more room to crisp

Cut your bacon slices in half cross ways.  Wrap each filled jalapeno with the bacon, it's easier to do if your bacon is room temperature.  Stretch as needed to go around 2-3 times. 

Bake for 20-30 minutes to desired crispness.  

We did half our jalapenos on our Traeger smoker, and the other half in the regular oven.  We liked the smoked ones best!

A couple of notes...
- You might want to bake these on a rack set inside your sheet pan, so the bacon grease drips away.  Or, let them drain on paper towels before serving.
- Don't over do it with these things... eating too many could give you some tummy troubles.

 
Here's what;s been happening on my blog on this date over the years...

One year ago:  Brazilian Shrimp Soup
Two years ago:   What the Pho Martini
Three years ago:   Shrimp, Cream & White Beans over Rice- Cajun Comfort Food

Quinoa Mushroom Pilaf

A great little side dish, or main dish, with protein rich quinoa as the star.
Of course, I had the biggest Costco bag of quinoa lurking about the house, which is quite challenging to go through with two people in the house.
I added lots of mushrooms, onions, celery and red pepper.  The celery and red pepper are totally optional, but I think they added to the flavor and the beauty of the dish.

Speaking of beauty.... really, I do think this is an ugly dish, and you know how much I hate ugly food. Oh well, it was tasty and a great side dish with our dinner, and I think you might like to try it.

One thing... I did try this in the crockpot one Sunday and left it on low for 4 hours.  We came back to a yucky, stodgy mess that tasted quite nice.  However, just make this one on the stock top, it is much better that way.

Try it, and add a little of your own ideas to the mix.

 (disregard the crockpot in the background, that version didn't work out... LOL)

Serves about 6
Ingredients

1 1/2 cup quinoa
3 cups broth, vegetable or chicken
1 Tbsp olive oil
8 oz mushrooms, sliced
1 cup onion, minced
1 cup celery, minced
2 cup red pepper, minced
2 garlic, minced
1/2 tsp thyme, fresh or dried
1/2 tsp salt
Fresh pepper 
1/2 cup almonds, sliced and toasted
1/2 cup green onions, sliced

In a large saute pan (with a lid), heat the oil over medium high heat.  When hot, saute the onions and mushrooms until they start to brown, approx 5-7 minutes.  Don't add salt, as you don't want the mushrooms to release their water, you want them to brown/carmelize. You will add salt at the end.

Add the garlic, celery and red pepper, and saute until they soften, about 2-3 more minutes.  Add the dry quinoa and toast for another 1-2 minutes.  Add the broth, loosening any browned bits with a spatula.  Add salt, pepper and thyme.  Mix and bring to a boil.  Immediately reduce heat to medium low and cover, cooking for 18-20 minutes.   Stir occasionally.

Remove from heat, add almonds and green onions and mix.