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Cheryl’s Barbecue Stuffed Jalapenos

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  • Cheryl’s Barbecue Stuffed Jalapenos

    12 large jalapenos, cut end off, (reserve end) seed and de-vein **
    1/2-3/4 pound of barbecue brisket, chopped fine (use your own or buy from your favorite barbecue restaurant)
    2 teaspoons of favorite barbecue sauce
    1/4 pound of cheddar cheese, grated fine
    7 slices of bacon, uncooked

    • Preheat oven to 350 degrees F.
    • Prepare jalapenos: use rubber gloves to clean jalapenos. Make a slit on one side, starting at the stem end and cut down jalapeno to the tip of the jalapeno (not cutting all the way through) Then in one hand hold the ends between your thumb and forefinger and squeeze slightly to open up the slit. *Remove all the seeds and veins from the jalapenos.
    • Make sure brisket is finely chopped, adding a small amount of barbecue sauce and the cheddar cheese, mixing together.
    • Stuff the jalapenos with the mixture, closing the jalapeno together, wrapping with
    a slice of bacon, and secure with a toothpick.
    • Place the jalapenos on a baking sheet that has been sprayed with cooking spray and bake for about 15 minutes. Remove from the oven and enjoy !!
    • (These could also be cooked on a grill for 5 minutes on each side.)
    Serve with Buttermilk Salad Dressing, Ranch Dressing, or your favorite dip
    * When seeding and deveining jalapenos be sure you are in a very well ventilated area, open a kitchen window or go outside to do this. The fumes will get the best of you quickly. It is a good idea to wear disposable rubber gloves as well.
    * If you do not want the jalapenos hot, place in a saucepan, cover with water and boil gently for about 5 minutes. Remove and drain the jalapenos, then continue with the recipe.

  • #2
    Why did you post this recipe twice?

    I am the King of Kitchen Toys!!!!!!


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