I was provided the bacon (literally) for this post by Petit Jean Meats, but all opinions are my own.
I think it’s safe to say that bacon is kind of a big deal around here, and by “around here” I don’t just mean our house (which it is) or Arkansas (which it is) but rather the WHOLE WIDE WORLD.
Am I right or am I right?
I read something the other day that said even vegetarians like bacon, which albeit slightly untrue from a carnivorous standpoint, I have to think is pretty much true in all other regards. The smokey salty goodness – there have been many an occasion that I have declared bacon to be the IT smell in our house. If only there was a true-to-smell bacon candle…
Several years ago Nate and I teamed up in the kitchen for a big football party we were hosting at our new house, and if I remember correctly we came home from the store with about 4 pounds of jalapenos (that’s a lot), a couple pounds of cream cheese, a whole lot of bacon and got to work.
By the end of the prep period my eyes were nonstop watering from the spice of the jalapenos wafting up to my nose and I kept having to step out of the kitchen to breathe non-jalapeno-scented air. But once those bad boys poked their bacon-covered spicy heads out of the oven I knew we’d made a good choice, breathing problems and all.
A couple words about this recipe: you’re going to want to triple or even quadruple the recipe if you’re entertaining; I am SO not kidding on this. We have made the mistake of merely doubling and then had to hit up the store for more ingredients at halftime. These guys are so easy to eat and everyone will love them – so just make a lot.
Second, I would HIGHLY recommend wearing latex gloves while handling the jalapenos, specifically the seeds and membranes. It will make all the difference in you being able to enjoy the rest of your day without fear of burning your eyeballs out on accident with jalapeno juice. Not that I know from experience…but I totally know from experience.
Third, you don’t have to use the barbecue sauce if you don’t want, but the sweetness and the sugar starts to caramelize on the bacon and your tastebuds will be very happy. Very very happy indeed!
Finally, I think it goes without saying, but you should totally wash your hands REALLY well after handling raw meat. Just throwing it out there!
BBQ RANCH BACON-WRAPPED JALAPENOS
- 15 jalapeno peppers, washed
- 8 ounces cream cheese
- 2 Tbsp Ranch dressing mix
- 15 pieces Petit Jean bacon (official bacon of the Dallas Cowboys!), cut in half
- 1/2 cup BBQ sauce of choice
Preheat oven to 400. Set out the cream cheese to soften while you prep the jalapenos. For each jalapeno slice off the stem and then cut in half length-wise. Using a spoon, scoop out the seeds and membranes. When the jalapenos are prepped, mix together the cream cheese and Ranch dressing mix until well combined. Spoon about 1 teaspoon or so of the cream cheese into the hollowed-out middle of each jalapeno. Once that is done wrap each jalapeno half in one half slice of bacon, securing the ends with a toothpick. Repeat until all of the jalapenos are wrapped. Place them all on a baking sheet and bake at 400 for 20 minutes. Remove from the oven, brush with the BBQ sauce, then return to the oven for another 5 minutes. If the bacon is not crisp at that point go ahead and broil until it’s done; serve hot!
If you’re in the area be sure to join in the Bacon Bowl fun benefiting Youth Bridge! Lots of bacon for a great cause – I’m in!