Bacon Wrapped Stuffed Jalapeno’s aka: Atomic Buffalo Turds



When explaining an Atomic Buffalo Turd (ABT) to someone, you’ll either find someone salivating or running for the hills. Just imagine the flavor explosion when you mix bacon, cream cheese, cheddar cheese and jalapeno.. I was explaining this to a friend over the winter holiday and he said “you had me at bacon.” If you’re concerned about these being too spicy, I find the majority of the heat is removed in the process of cooking and adding the cream cheese seems to neutralize the heat as well.

The preferred way to prepare, includes adding either pulled pork or little smokies sausages; however, you could also add brisket or any other tasteful meat. A little word of advice, use rubber gloves when handling the jalapenos or wash your hands extremely well after preparing otherwise face the unfortunate consequences of having oil from the pepper on anything you touch…not good if you rub your eyes later.

The Recipe:

Bacon Wrapped Stuffed Jalapeno's aka: Atomic Buffalo Turds
 
Prep time
Cook time
Total time
 
Author:
Serves: 5-10
Ingredients
  • 10 Medium – Large Jalapeno’s (3-4 inches)
  • 8 oz – Philadelphia Cream Cheese
  • ¾ cup – Grated Cheddar Cheese
  • 1 package of bacon
  • 1 Tbsp. - Good Shi* - Sweet n' Salty Seasoning
  • 1 Tbsp. – Cayenne Pepper
  • 1 cup Pulled Pork or 20 little smokies sausages
Instructions
  1. Begin by slicing off the stems of the jalapenos and slicing them in half. Remove all the seeds (unless you want these extra spicy).
  2. Next, you’ll want to mix your cream cheese and cheddar cheese in a bowl together, along with the Cayenne Pepper.
  3. Take your mixture and spread it into each sliced jalapeno, sprinkle half of the Good Shi*, leaving enough room to also add your meat on top.
  4. Next, you’ll want to mix your cream cheese and cheddar cheese in a bowl together, along with the Cayenne Pepper.
  5. Take your mixture and spread it into each sliced jalapeno, sprinkle half of the Good Shi*, leaving enough room to also add your meat on top.
  6. Cut raw bacon in halves, wrap the jalepeno and secure by using a toothpick.
  7. Grill ABT’s using the indirect heat method on the Big Green Egg, setting up the plate setter with legs down. You can position the ABT’s directly on top of the plate setter at around 350°F.
  8. Allow the ABT’s to cook for 15 minutes, then flip and cook for another 15 minutes and check for doneness. You’re basically trying to ensure the bacon is thoroughly cooked before calling it done.
  9. Remove the ABT’s, allow to cool for 5 – 10 minutes, serve and enjoy this amazing delicacy.

 

20130102-121027.jpg  20130102-121050.jpg  20130102-121116.jpg

These are great served as an appetizer or add on top of your cheeseburgers to make an awesome jalepeno bacon cheeseburger.

Hard to find seasoning, but well worth buying:

20130102-121127.jpg

Comments

  1. Hi. I can sort of follow your intended instructions. However, steps 2,3,4,5 are repeats of each other. You never said anything about wrapping the bacon around each pepper and holding it together with a toothpick but the pic shows the bacon wrapped pepper.

    • texansmokingbbq says:

      Hey Jeff – very good call out! I will make an adjustment to the recipe. I do these two ways now. I sometimes wrap the jalepeno with a half strip of bacon and secure it with a toothpick, as a last step before grilling. More recently, I pre-cook the bacon, crumble it up and mix it into the cream cheese, which will quicken the grill process. When I mix the bacon in with the cream cheese, I also only chop the top off the jalepeno, hollow it out and fill it with the cheese mixture. Let me know if you have any other questions.

Speak Your Mind

*

Rate this recipe:  

Current day month ye@r *

%d bloggers like this: