Are you starting to notice a theme here? I thought going with a Wisconsin-themed week of Super Bowl recipes would bring the Packers better luck for the 2016 season. Fingers crossed!
One of my favorite things to put on the grill during the summer are jalapeno cheddar brats from my local grocery store. Im always really disappointed when theyre out of this flavor. Im also a big fan of jalapeno poppers so I figured it would only make sense to combine the two. And then wrap them in bacon. Because lets face it…everything is better with bacon.
I advise finding the most round/full jalapenos to make stuffing them easier. I would not recommend using a thick cut bacon because it will only result in uneven cooking and the goal here is to get the outside nice and crispy. I served them with a side of Jalapeno Ranch dressing from Litehouse Foods but a side of sour cream would nicely cool the heat from your mouth as well.
- 12 medium jalapeno peppers
- 12 slices of bacon
- 12 pound brat meat, cooked and crumbled
- 12 cup shredded cheddar cheese
- Coarse ground pepper
- Using a knife, cut the side of each jalapeno pepper just wide enough to be able to clean them out and stuff them. Use a grapefruit spoon to scoop out the seeds.
- Combine the brat meat and the cheese into a bowl and divide evenly between the 12 peppers.
- Lay each slice of bacon flat on a baking sheet. Sprinkle with pepper.
- Wrap 1 slice of bacon evenly around each pepper and place seam side down onto a baking sheet. Repeat with the remaining peppers.
- Bake for 20-25 minutes at 375 degrees F until crisp. Serve immediately.
