Cabot Pepper Jack Stuffed Jalapeno Rellenos
A delicious combination of jalapeno poppers and chili rellenos-- the perfect indulgent appetizer.
- 1 block Cabot Creamery pepper jack cheese cut into 1/2 inch sticks
- 12 whole jalapenos
- 6 slices bacon
- 12 wonton wrappers
- 1 egg beaten
Preheat grill to 450°.
Place whole jalapeno peppers in the grill to roast. Allow to cook for about 20 minutes. They should soften and become a bit blistered.
Remove from grill and place in a bowl. Cover the bowl with plastic wrap and allow to steam for 20-30 minutes.
Alternately, cook peppers on smoker for 1-2 hours until softened. Or roast them in a 400° oven for 15 minutes. Follow directions for steaming/resting as above.
Meanwhile, place bacon on cookie sheet and cook in grill for 15 minutes until cooked through. Drain on paper towel and set aside.
Place heavy cast iron pan in your grill at the highest temperature. Preheat pan until very hot.
Add about ½ an inch of oil in the pan and allow to get really hot.
Stuff the jalapenos
Using a small knife, cut top off each pepper. Pull out the core and membrane. You can leave seeds and membrane if you prefer a spicier pepper.
Cut bacon into small dice.
Place a few sticks of pepper jack cheese and several pieces of bacon in each pepper. Stuff as much as you can in each pepper.
Place the stuffed pepper in the center of a large wonton wrapper.
Roll it like a burrito until the pepper is fully encased. Use lightly beaten egg to seal.
Cook the peppers
Cook the peppers in small batches in preheated oil. Turn a few times to ensure even crisping on all sides.
Drain on a paper towel, sprinkle with salt and serve with a side of sour cream for dipping!