Stuffed Jalapeño Bomb Cooking In Action

Jalapeno Bomb

Instructions. Preheat smoker to 250 degrees F. In a medium bowl, mix sausage, cream cheese, cheddar cheese, and green onions together until combined. Cut the ends off all the jalapenos and then slice approximately ¼ inch lengthwise slice off, scrape out the seeds and fill each jalapeno with the sausage mixture.

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Using a spoon, scrape out the seeds and ribs from the inside of the jalapenos and discard. Stuff. Fill the jalapenos with the cream cheese mixture. Wrap in bacon. Cut the strips of bacon in half so you have 16-20 pieces of bacon. Wrap around the stuffed jalapenos and secure with toothpicks, if necessary.

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Preheat oven to 350 degrees. In a medium bowl mix together jalapenos, cream cheese, 3 oz. pepper jack cheese, and garlic; set aside. Taking ½ piece of biscuit dough, flatten and stretch it out slightly. Add about 1 TBS jalapeno mixture to the center of the dough, then pull the side up and press together to seal and close.

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Refrigerate for 30 minutes to 1 hour, or until set. Divide the mixture into 6 fat bombs and place them on a parchment-lined plate. If serving immediately, roll them in the crumbled bacon until well coated. If serving later, refrigerate without the bacon coating in an airtight container for up to 1 week.

Jalapeno Bomb

Sprinkle yeast over top of beer, add sugar and stir to combine. Allow yeast to bloom for 5-10 minutes. *When yeast has bloomed, the mixture should smell yeasty and look like the 'head' of a beer poured too quickly. While you wait, add cheeses, bacon and jalapeños to a medium-size mixing bowl, then stir to combine.

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Brush the dough balls with the remaining oil. Bake for about 12-15 minutes or until the dough is completely cooked through and the centers are melty. Remove from oven and allow to cool slightly while you make the dip. For Dip: Stir together sour cream, Greek yogurt, scallions, jalapeno juice and salt in a bowl.

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Season with salt and pepper. Mix Monterey Jack cheese and cream cheese together in a bowl. Fill jalapeno halves with cheese mixture, using about 1 tablespoon in each one. Place 1 stuffed jalapeno with the cheese side down in the middle of each chicken breast half; fold into a pouch. Wrap each chicken breast completely with three pieces of bacon.

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In a medium bowl, combine the cream cheese, bacon, jalapenos, and cheddar cheese. Stir to combine. Place a heaping spoonful of the cheese mixture in the center of each square of dough. Fold up the corners of the dough and press the seams together to seal. Place on a baking sheet and bake for 8 minutes or until the crescent dough is lightly.

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Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone mat and set aside. In a medium bowl, beat cream cheese until light and fluffy. Fold in cheddar, jalapeños and bacon until combined. Separate the biscuits and press into a flat circle with your hands or rolling pin.

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Place the chicken into a zipper bag, cover with water and add 2 tablespoons of kosher salt. Seal and squish the bag around to distribute the salt. Refrigerate for at least 2 hours or overnight. If baking, preheat oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil and place an oven safe rack on top.

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STEP TWO: Take the biscuits out of the can and split each one in half to make 16 flat circles. Place the circles on your prepared baking sheet. Then add a piece of cheese along with some bacon and jalapeno on top of each dough circle. STEP THREE: Wrap the edges of the dough over the filling to create a ball.

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Quarter jalapenos. Slice bacon. Mix cream cheese and shredded cheese with a mixer. Stuff jalepenos with cream cheese mixture. Press a cocktail wiener into each cream cheese stuffed jalapeno. Wrap each jalapeno with bacon. Place in foil lined cake pan. Cover with brown sugar. Bake at 350 degrees until bacon is cooked thoroughly.

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Put ice water in the water pan to regulate the temp if you are using a vertical smoker. When the smoke coming out is a light almost transparent blue, (about 5-7 minutes) you are ready to smoke some bombs. Fold foil into a small tray for the jalapenos. place the tray, with the jalapenos on it on the smoker (or grill)

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In a large mixing bowl add in the Monterey jack cheese, cream cheese, jalapenos, bacon, and garlic and mix well. Using your hands, gather 1-2 tablespoons of the mixture and form into a ball. Place balls on a baking sheet lined with parchment paper and place in the freezer for 20-30 minutes. Gather 3 bowls or deep plates.

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Spoon a tablespoon or so of filling into each hollowed out jalapeño. Prep and fill the chicken. Lay the chicken thighs flat on a work surface, smooth side down. Set one filled jalapeno in the center of each thigh. Roll the thighs around the filling. Wrap in bacon. Wrap each chicken thigh with 2 slices of bacon.