This is actually a recipe my husband and I came up with one day when we were barbecuing. Spicy jalapeños stuffed with the classic cream cheese but, with a twist. Everyone has loved these things and I’m so glad we came up with them because honestly, I’ve been burned out on the classic method of stuffed jalapeños since the 90’s.
12 jalapeños, halved and seeded
6 oz seasoned boudin (about 2 links)
½ c water
1 tbs butter
½ tbs chicken bullion granules
1‐8oz block of cream cheese
24 slices hickory smoked bacon
Start your jalapenos by preheating the oven to 350 degrees. Place the boudin links in a small sauce pot. Do not puncture the links. Add butter, water and bullion. Cover and cook over medium high heat for roughly 20 minutes or until the boudin has burst out of the casings and the liquid has almost completely evaporated and you’re left with a thick-sticky sauce at the bottom of the pot. Discard the casings. While the mix is still hot, stir in the cream cheese. Combine well. If the mix is too hot to handle, you can set aside until it has cooled a bit. If you don’t mind working with hot foods, start stuffing your jalapenos immediately. The amount you will use to fill each jalapeño will very based on the size, but do not over stuff. Just a good smear within the jalapeños is enough. Wrap each with a strip of bacon, making sure that each end of the strip ends up tucked under the jalapeños. Arrange on a lined sheet pan or roasting rack, making sure they are not touching. Transfer to oven and cook for roughly 20-30 minutes. If the top of the bacon is not crisp enough, turn on your broiler and broil for about 2 minutes or until the bacon crisps up to your liking. Be aware, this method causes bacon grease to splatter inside of your oven, so be very cautious before attempting. Remove from oven and drain on some paper towels. Voila! An amazing appetizer or side dish to and bbq.