Apache Camper Blog

  • Published on Apr 27, 2015
    More than S'mores

    Forward: We recently hired a new salesperson, John Chovanec, and it turns out that he is a budding chef.  After hearing about his Sunday gourmet meals, we thought that he should author a new blog, which we are calling "More than S'mores".  Hopefully, you enjoy this as much as everyone at Apache Camper Center has.  The recipes are not the run of the mill variety - he will explore everything from breakfast to appetizers and gourmet main dishes.  All of these recipes will be adaptable to campsite living.

    Enjoy!!  Nancy Sothan

    GRILLED AND BACON WRAPPED STUFFED JALAPENO'S

    Chef John writes: These jalapenos make great appetizers or snacks, and go especially well with a cold beverage on a lazy afternoon at the campground.  There are many variations of this recipe, but this one is my favorite.  A pepper holder is a must.  There are many to choose from, but I really like the original chili grill.  It is stainless steel and comes with a handy pepper corer for about $20 at chiligrill.com.  If you are not the owner of one of these chili grills, you can substitute a cupcake pan for small cupcakes.  The jalapenos will sit upright, and you can use extra toothpicks to elevate it slightly above the cupcake opening for the drippings.  You can cook these on a gas or charcoal grill on low heat (roughly around 250 degrees) and keep the peppers a good distance from the fire because the bacon drippings can cause an occasional flare-up. 

    Here is all you need:

    9-12 medium sized jalapenos (cored and seeded)

    1 (8oz.) container of spicy jalapeno Philadelphia Cream Cheese

    1 (12oz.) package of lean bacon (I like to use the lean center cut bacon - crisps up well, cooks faster, and has fewer flare-ups)

     

    Directions:

    Stuff the jalapenos with the cream cheese and then wrap a whole piece of bacon around each pepper.  Use toothpicks to keep the bacon in place if needed.  You can cook these on a gas or charcoal grill on low heat (roughly around 250 degrees) and keep the peppers a good distance from the fire because the bacon drippings can cause an occasional flare-up.  Place the stuffed peppers on the holder and then cook on a covered grill for about 1/2 hour or until the bacon is crisp.  Serve and enjoy!!

    Chef John will be back soon with more mouth watering recipes for your enjoyment!  I know that I can't wait!!

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