Here’s an awesome recipe just in time for the Summer BBQ season. It’s stuffed Jalapeño Peppers. Mike Gonzalez and Lynne Wiedemann make this Tex-Mex recipe in the Cook With Us Kitchen in beautiful Coer d’Alene, Idaho. We hope you enjoy this easy, authentic, and tasty dish! Enjoy.
Stuffed Jalapeño Peppers / Jalapeño Rellenado
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- 20 large jalapeno peppers
- 20 large prawns
- 20 strips of bacon
- 1 cup cilantro chopped
- ½ cup garlic chopped
- 12 oz queso cotija or feta cheese goat cheese
- ½ cup onion diced
- 1 tsp fresh ground pepper
- 1 tbsp oregano crushed
- 1 tbsp olive oil
- 10 skewers
- 10 toothpicks
- Make a pocket for the stuffing by slicing off a quarter of the jalapeno lengthwise, remove the seeds and veins with a small spoon, wash and set aside.
- Crumble goat cheese into a bowl, add garlic, cilantro, pepper, oregano, and oil. Mix thoroughly. Set aside. Clean and de vein shrimp, leave whole.
Stuff the Peppers
- Ffill prepared pocket of the jalapenos with the cheese mixture. Place a shrimp onto the cheese. Beginning near the stem wrap a bacon strip securely around each filled pepper, insert a toothpick at the end, leaving the toothpick exposed.
- While holding the pepper firmly insert a thin wooden or metal skewer* lengthwise through the pepper. Use two peppers per skewer.
- To barbecue; place skewers on a grill at a med. low heat. Grill until bacon is crisp and the pepper is soft, turn often. Cook approx. 45 minutes or until done.
- To bake; place in 375 degree oven for approx. 30 minutes or until done. Remove toothpicks before serving.
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