8 responses

  1. ladyloo
    April 12, 2009

    I have made something similar to these for a while now, except that I then wrap them in bacon. Not really Mexican, but oh, so delicious.

  2. Natalie (Michigan)
    April 12, 2009

    Totally off subject…… your no-knead bread is SO GOOD with this spread: 15 oz ricotta, chives (from garden!) sprinkled with salt, pepper and 2 tbsp olive oil. (spread recipe was in “real simple” this issue) SO good with the bread.

  3. Erica B.
    April 12, 2009

    I’ve made the bacon wrapped jalapenos (had to make them after reading: http://thepioneerwoman.com/cooking/2007/07/bacon-wrapped_j/ )and while I like them I prefer the ones with just cheese filling. I usually make a few dozen and prep the peppers the night before, it breaks up the work.

    When you’ve recovered from your brunch (we hosted one today too and expect dinner guests at 4:00pm) I’d love a good empanada recipe (or are the small ones called empanaditas??). When A was 1&1/2 we had an amazing dayhome provider who’s from Chile. Her Dad who recently emigrated made us empanaditas from scratch. I’d love to learn how to make them myself.

  4. sharon in oregon
    April 12, 2009

    My brother makes these for his tavern, using the bacon wrapped peppers with cheese inside. He sells them for a buck a piece and sometimes goes through 200 to 300 a week. They are yummy!

  5. lovetocook
    April 12, 2009

    Try these next:

    AFTERBURNERS

    12 shrimp, peeled
    12 jalapenos, slit seeded and membranes removed
    6 slices of bacon

    Place one shrimp in each jalapeno. Wrap with 1/2 slice bacon and secure with a toothpick. Broil or grill turning a few times, 6 or 7 minutes until bacon is crisp and shrimp is cooked.

  6. Hugging the Coast
    May 28, 2009

    These look great and sound like a lot of fun to make too.

  7. Roberta
    February 6, 2011

    I’ve tryed this recipe yesterday and it was soooo good!! so thaks ;-)

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