Here’s an awesome recipe just in time for Summer BBQ season. It’s stuffed Jalapeño Peppers. Mike Gonzalez and Lynne Wiedemann make this Mexican 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
- 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 to othpicks
- 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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