Pellet Smoked Bacon Wrapped Jalapenos


Pellet Smoked Bacon Wrapped Jalapeños

Smoked bacon wrapped jalapeños reign supreme in the world of ways to cook bacon wrapped jalapeños. The smoke brings another layer of flavor that makes these treats disappear quickly. For this recipe we partially pre-cook the bacon before wrapping it on the jalapeños. The reason for this is to get the bacon fully cooked without creating a reduced wilted away jalapeño. You can skip this method, but if you have never tried it this way then do it cause YOLO!

Ingredients

  • 13 medium sized jalapeño peppers
  • 8 oz cream cheese
  • 12 oz shredded cheddar cheese
  • 2 pounds bacon

First, slice each jalapeño in half including cutting the stem in half to create a handle on each half. Remove the seeds and wash away any loose seeds. Next fill each jalapeño half with shredded cheese. Following this, spread a good amount of cream cheese over the shredded cheese packing it in.

Next, preheat your smoker to 250 F using hickory or apple wood pellets. Lay out the bacon strips on a cooling rack on top of a foil covered sheet pan. If you do not have cooling racks, just use a foil covered sheet pan. Place the bacon on the smoker when it reaches temp, and smoke the bacon for 1 hour. After 1 hour, remove the bacon and allow it to cool for 10 – 15 minutes before handling it. Next, wrap one bacon slice completely around one jalapeño half, then place it on a cooling rack. Continue until all jalapeños are wrapped in bacon. Load the jalapeños into the smoker and cook at 250 F for at least 1 hour. You can cook them up to 2 hours depending on your preferred level of doneness.

When the jalapeños are done cooking, remove them from the smoker and allow them to cool for at least 10 minutes. The cheese will be very hot so have patience and enjoy!

Chili Con Queso


Chili Con Queso

Need a party appetizer for your Super Bowl party? Throwing a cinco de Mayo festival? Well check out this hearty cheese beefy dip for your tortilla chips!

Ingredients

  • 1 pound ground chuck (20% fat)
  • 1 white onion
  • 1 green bell pepper
  • 4 garlic cloves
  • 1 poblano pepper
  • 3 jalapeno peppers
  • 3 plum tomatoes
  • 2 green onions
  • 1/2 cup cilantro
  • 1 1/2 cups milk or half n half
  • 1/2 cup sour cream
  • 1/2 cup guacamole
  • 4 tablespoons salted butter
  • 1 cup chicken broth
  • 1/2 pound Monterey jack cheese
  • 1/2 pound sharp cheddar cheese
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon chipotle powder
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons all purpose flour

Chopping veggies – this can be done the night before (requires 3 containers)

Start by dicing the onion and place half in one container and the other half in another container. Do the same for the bell pepper. Chop or mince 2 garlic cloves and add to one container, then mince the remaining 2 cloves and add to the other container. Close one container and place in the refrigerator. Next remove the seeds and dice the jalapenos and poblano peppers. Add them to the remaining container. Close this container and place it in the refrigerator. Next, dice the tomatoes and chop the green onions and add to a new container. Pick 1/2 cup of cilantro leaves and add it to the container. Close the container and place in the refrigerator.

Carne

In a large skillet, cook the ground beef on medium high heat until it turns brown. When the beef is cooked, move it to a baking dish using a slotted spoon to allow the juices and fat to remain in the pan. Lower the heat to medium. Add the diced onion, bell pepper, and garlic mixture to the pan. Add some salt and pepper then cook until the onions are nearly translucent (about 8 minutes). Add cumin, chili and chipotle powder, and cayenne and cook for 1 more minute. Add the broth and then add the cooked beef back into the skillet. Stir everything frequently and scrape any bits from the bottom of the frying pan into the mixture. Allow everything to simmer until the liquid is evaporated then transfer everything back to the baking dish.

Cheese sauce

Melt the butter in the skillet on medium heat. Add the diced onion, bell pepper, jalapeno, poblano and garlic mixture. Cook until the onions become translucent (about 8 minutes). Add half of the diced tomatoes and 1 teaspoon of kosher salt. Slowly add flour and stir until well mixed. Add the milk and allow the everything to come to a boil. Reduce the heat to medium low and slowly whisk in the shredded cheese. Add the cheese in parts at a time instead of all at once. As more cheese is added, it will become more difficult to whisk around. So you may need to increase the burner heat to help melt the cheese. After all the cheese is added and melted, pour the cheese mixture over the beef in the baking dish. Stir the beef and cheese to mix everything together. Top the cheese with spoonfuls of sour cream, guacamole, diced tomatoes, green onions, and cilantro. You can also add sliced jalapeños, bacon bits, more shredded cheese, hot sauce, or anything else you like.

Avocado Garlic Cream


Avocado Garlic Cream

Avocado Garlic Cream takes your tacos, nachos, and fajitas to a new level. Add it on top of your chicken fajitas or use it as a simple appetizer with tortilla chips. Or try some on roasted new potatoes or mushrooms. This is an easy to make recipe and it yields a good amount for a big meal or appetizer.

Ingredients

  • 2 Haas avocados
  • 3 large garlic cloves
  • 1 tablespoon lemon juice
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 cup cilantro
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

First, cut the avocados in half and remove the seed. Cut the halves in half and push the flesh from the skin into the food processor. Next, rough cut 3 garlic cloves and add to the food processor. Add the remaining ingredients to the food processor. You can substitute more sour cream for mayonnaise if you are not a fan of mayonnaise. First pulse the food processor until the larger chunks of avocado are reduced. Then run the processor for about 30 seconds or until all contents are blended smoothly.

Caprese Capicola Breads


Caprese Capicola Breads


Need an appetizer for Thanksgiving or Easter or any NFL Sunday? Try this recipe for a multi layered flavor explosion!

Ingredients

  • 2 French baguettes
  • 1 16 oz package mozzarella
  • 1 4 oz package feta (optional)
  • 1 3oz boar’s head sweet capicola
  • 1 2oz basil leaves
  • 4 plum tomatoes
  • 1 stick butter
  • ⅓ cup olive oil
  • ⅓ cup balsamic vinegar
  • 1 tablespoon herbs de provence

First, melt one stick of butter on the stove top or microwave. Next, cover 2 cookie sheets with aluminum foil. Slice the baguettes into ½ inch slices and place the slices on the cookie sheets. Brush the melted butter on one side of all the bread slices. Next, flip the bread slices so that the buttered side is down. Brush the top side with a light amount of balsamic vinegar. Cut each slice of capicola into 4 equal parts. Place one capicola part on each bread. Using a mandolin, slice the 4 plum tomatoes using a medium slicer insert. Add a slice of tomato to each bread. Salt and pepper the tomato topped breads. Next, cut basil leaves to the size of the bread slices and add to the top of the tomato. Slice the mozzarella to roughly the size of the bread and add to the top of each bread. If you decide to use the optional feta, do the same using up all the feta. Drizzle a light amount of olive oil over the breads. Season each bread with herbs de provence. Preheat your oven to 350. Bake the breads for 30 minutes or until the cheese is brown and melting. If after 30 minutes the cheese is not brown, turn on the top broiler in the oven and cook for 2 minutes. When using the broiler, keep an eye on the breads. The broiler works fast be sure not to burn your cheese!