Bacon Wrapped Stuffed Jalapeno

Prep Time:  20 minutes/ Cook Time: 25 minutes
These make a good meal or accompaniment for a salad in the summer, fall and spring. They are completly prepped at home and require minimal equipment to cook in camp.

6 Medium Sized Jalapenos

4oz. Cream Cheese

8oz. Shredded Cheddar Jack Cheese

1 Whole egg

1 Dash Paprika

1 Dash Garlic Powder

1 Dash Onion Powder

Salt & Pepper

1 Package regular cut bacon

Home Preparations: Preparing the Filling, soften in a mixer with paddle attachment or with a hand mixer. Add the shredded cheese, egg, and spices. Mix until fully incorporated. Then, season to taste with salt and pepper. Put this mixture into a sealable freezer bag and reserve for later.

Next, trim the stems of the jalapeno to 1/2” and cut each jalapeno in half length wise. Next Remove the seeds and white pulp from the inside using a small spoon, be careful not to damage the attachment point of the stem.

Now cut off the corner of the freezer bag so that there is an opening of about ½-3/4” wide. Pipe this filling into each jalapeno until just about level on top. Now wrap each jalapeno with ½ of a slice of bacon.

At this point, I normally layer them in a container with parchment or wax paper between layers.

They are ready to go.

Guide’s Tip: Make sure that the bacon overlaps a bit and don’t wrap too tight or it won’t stick to itself and will shrink a bunch causing you will lose the filling. Also, I don’t use toothpicks because it is something that is easy to forget about and someone could bite into one.

Camp Cooking: The best way I’ve found to cook these is to get a hot fire going with lots of good coals. Arrange the jalapenos in a cold Dutch-oven with around 1/4” of space around each piece.

Now it's time for the tricky part, place coals on top of the oven and around it. You want to get your oven really hot, really fast. I’ve tried placing it over the fire but be careful to not burn the bottoms of the bacon. It will take some patience to get the temp just right, the main goal is: you want the top of the Dutch-oven hotter than the bottom.

In about 20-25 minutes the bacon should be crisp and the jalapenos should be ready to eat.

Recommended Camp Equipment:  12” Dutch-oven, Tongs for serving

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Guide's Tip: Add a small diced red pepper, a little ground cumin & cilantro for a southwestern variation in the summer months.