These Mexican stuffed jalapeno taco boats are so fun to make
I love a good jalapeno. I had been waiting quite a while for Mexican Fiesta Nite on the Carb Nite Diet plan. These stuffed jalapeño taco boats are something I have been craving for some time.
Bacon-wrapped jalapeños are always a staple on my grill, and I was thinking of ways to expand my horizons with the spicy pepper. I thought that stuffing the jalapeños with taco meat and wrapping them in bacon would make for a fun spin on mini taco's. This recipe is delicious on its own but would be a great side dish to go with this Carne Asada and Grilled Veggies recipe.
Stuffed jalapeno taco boats may sound delicious but have you considered what kind of things you can stuff a jalapeno pepper with?
There are plenty of things you can stuff a jalapeno with
Other than taco meat I've also had luck stuffing jalapeno's with
I made taco meat with ground beef and 75% of a taco seasoning packet. To enhance the flavor, I added about 2 TBS of onion powder, and did not add any water to the seasoning. It cooled before I attempted to stuff it in the jalapeño.
Jalapenos are perfect for stuffing
The plan was to wrap the jalapeños in bacon and let all the flavors have a fiesta on the grill. Unfortunately, I had good, local, thick-cut bacon that was too thick to get wrapped around anything smaller than a globe. So I just cut the bacon into strips and covered the taco boats like I was dealing cards at the blackjack table
Just before the jalapeños were done, I took off the rendered bacon and sprinkled on some grated cheese. It melted picking up all the flavors of the hardwood lump charcoal.
Mexican Stuffed Jalapeño Bacon Taco Boats
- 8 Jalapenos
- 8 oz cream cheese
- 4 strips thick bacon
- 1 cup cooked taco meat
- Shredded cheese for garnish
- Cut the jalapenos lengthwise and remove all seeds and membrane
- Slather about a tablespoon of cream cheese into each jalapeno half
- Stuff the jalapeno with a heaping tablespoon of cooked taco meat or more depending on the size of the pepper
- Cut the bacon into 2-inch strips and top the jalapeno
- Grill over raised direct heat to wilt the pepper and render the bacon
- Top with shredded cheese and cook until melted
- Serve while hot