Jalapenos, cheese, lamb and bacon, this is a dream come true. This recipe has followed me around for a few years and has seen fine dining and bar scenes and all walks of life enjoy it.
This dish is a little more time consuming to produce, but if you make them a day or two ahead of time, life will be simple.
There are three key characters for this dish, the cream filling, the freshness of the jalapeno, and the choice of bacon you choose for the finish. Follow my key advice, and these will become the new addiction in your life.
½ pound of cream cheese
4 ounces of ground lamb cooked, spicy sausage also works
1 small can of Rotel mix, drained. I use the hot mix.
salt and pepper to taste
1 pound of fresh whole jalapenos
1 pound of bacon
In a mixing bowl, combine cream cheese, cooked ground lamb, drained Rotel and salt and pepper. Mix these items very thoroughly. With jalapenos, be careful to not touch your face while working with them. Remove the stem and slice in half lengthwise, discard the seeds into the trash.
Using a spoon, fill the jalapeno with the cream mixture, but be careful to not overfill. Wrap one piece of bacon around each jalapeno. If the bacon is extremely wide, slice it in half.
Place on a baking tray and bake at 350 degrees until the bacon starts to get crispy. Remove from oven and let cool, then enjoy.
Justin Ferguson is a Nashville native who now lives in Wilson County. A professionally trained chef specializing in farm-to-table cuisine and molecular gastronomy, he now provides restaurant consulting services. Email him at firstname.lastname@example.org. For more than 1,500 other recipes, visit lebanondemocrat.com/recipecentral.