stuffed jalapeño with cream cheese, bacon, and blackberry jam

I just finished my last final for winter term, and thus completes my first term of college, ever. I was thinking back on the first days at college, I was absolutely freaked out, though I never would have admitted it. I think I will always remember my first moments inside a real classroom. Awkwardly making small talk with my seat mates, trying to figure out the line of goodie-two-shoes, and being a good student. I was always at least 10 minutes early for class the first few weeks of school. I would nervously take notes, scared that I would miss something important and somehow instantly fail the class. But, slowly the nervous days melted into a new normal. Even with a whirlwind trip to Uganda I was able to survive this term. Not that I am looking forward to the next term per se, but I am excited to apply what I have learned from this bumpy trial and err last few months, to set sail for a new smooth term.

Some fun links for your weekend!

If  you live in Portland, this weather pie chart rings more true then we would like.

Lusting after this cheese platter

Loving this Portland based food blog

Note on meat selection: You could use any kind of ground meat you would like here. Sausage, ground chicken or turkey etc, just be sure you adjust the seasonings to pair well with your meat selection. I used an all natural chicken hot dog and chopped it into my mixture.

4oz cream cheese

1/4 parmesan cheese, grated

1/2 cup ground chicken

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon dried chopped onion

just a dash of salt + pepper

8 pieces of bacon, cut in fall

8 large jalapeno peppers, cut in half, seeds removed

blackberry jam to serve

Heat oven to 350.

Place the peppers on a cookie sheet and roast them until they are tender. Let cool.

Cream together everything but the peppers, and bacon in a mixer.

Once the peppers are done and cool, take small amounts of the cream cheese mixture in the middle of the peppers, roll the pepper like a burrito. Then place the stuffed pepper in the middle of a 1/2 piece of bacon, and roll the bacon around the pepper like a burrito once agin, use a toothpick to secure the little bacon burritos.

Bake for about 20 minutes, or until the bacon is nicely cooked. Serve warm with blackberry jam.

2 thoughts on “stuffed jalapeño with cream cheese, bacon, and blackberry jam

  1. Pingback: thai coffee + 4th of july recipe roundup | Madey Edlin

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s