Every once in a while, there comes a Mexican snack so great, it becomes part of our normal binging routine. It may combine salsa, or guacamole, or cheese, or all of these things. Or, in this case, it may involve a hot pepper stuffed with delicious shit, wrapped in bacon, then covered in more delicious shit.
In honor of this week’s best holiday ever, Cinco de
Drinko Mayo, we’re kicking off a week of amazingly delish (but probs not traditional at all) Mexican recipes. Ole, betches.
- 20 fresh jalapeños
- Two 8-oz packages cream cheese, slightly softened
- ½ cup habanero or pepperjack cheese, shredded
- 1 tbsp chipotle chili powder
- 1 lb regular bacon, slices cut in half
- ½ cup Adobo sauce
Preheat your oven to 275F and set a wire rack on top of a baking sheet. Grab your jalapeños and carefully cut them in half lengthwise. If you want to wear gloves, go for it. DON’T TOUCH YOUR EYES, NOSE, FACE, OPEN WOUNDS, OR COOCH. With a spoon or paring knife, remove the seeds and white membrane from the jalapeños. IF you want to keep these super hot, feel free to throw some of the seeds into your cheese mixture later. Seriously.
In a separate bowl, mix together the cream cheese, shredded pepperjack or habanero cheese, and chili powder until totally combined. Add back some of those seeds if you enjoy the slow, steady burn of too much hot shit.
Smear a bit of the cheese mixture into the hollowed out center of each jalapeño half. Wrap with a bacon piece and secure that shit with a toothpick. Place on the rack on the baking sheet and cook until the bacon is sizzling—about 1 hour and 15 mins.
Remove and drizzle the adobo evenly over (it’ll be juuuust a kiss on each one). Serve and celebrate Mexican independence.