I looked a little, but didn't see this recipe here. But if it is, it needs to be posted again because it looked so damn good on TV this morning. I'm trying this when I get home next week and have a kitchen again. Or if you're in the Frisco area, this guy has a restaurant where you can get them. And for step 5, I'm not quite sure what a "ramekin" is... but I'd leave out the dipping anyway. No point ruining the taste.
Kenny Bower's Bacon Wrapped Jalapenos
6 LARGE JALAPENOS , FRESH
1-1/2 CUPS PEPPER JACK CHEESE, SHREDDED
6 STRIPS BACON, RAW, THICK CUT
12 TOOTH PICKS
1-1/2 OZ BARBEQUE SAUCE
1-1/2 OZ RANCH DRESSING
1. CUT APPROXIMATELY A 1/4 INCH WIDE FROM JUST BELOW THE STEM TO JUST BELOW THE TOE, DIVIT OUT OF THE JALAPENO AND SET ASIDE.
2. GENTLY SCOOP OUT AS MUCH OF THE SEEDS AND WHITE MEMBRANE AS POSSIBLE AND THROW AWAY. BE CAREFUL NOT TO TEAR OR BREAK JALAPENO.
3. FORM ENOUGH JACK CHEESE IN YOUR HAND THAT LOOKS LIKE IT WILL FILL PEPPER (APPROX. ¼ CUP) AND STUFF PEPPER AS MUCH AS POSSIBLE. PLACE DIVOT BACK ON PEPPER TO COVER CHEESE. GENTLY SQUEEZE THE PEPPER IN YOUR HAND TO COMPRESS AND CLOSE HOLE AS MUCH AS POSSIBLE, BE CAREFUL NOT TO TEAR PEPPER.
4. PLACE BACON ON CUTTING BOARD, PLACE THE JALAPENO ON THE BACON JUST ABOVE THE TOE WHERE THE DIVOT BEGINS. WRAP AT AN ANGLE OVERLAPPING THE BACON ON EACH WRAP MAKING SURE DIVOT IS COVERED AS MUCH AS POSSIBLE TO JUST BEFORE THE STEM. GENTLY SQUEEZE IN YOUR HAND TO HELP BACON STICK. SECURE END OF BACON WITH A TOOTH PICK. IF NECESSARY USE ONE PICK ON EACH END.
5. PLACE JALAPENOS ON A GRILL FOR FOR APPROXIMATELY 15 MINUTES TURNING AS NEEDED TO COOK BACON. WHEN BACON IS DEEP GOLDEN BROWN AND CHEESE BEGINS TO OOZE OUT THEY ARE READY.
5. REMOVE TOOTH PICKS, PLACE JALAPENOS ON PLATE WITH RAMEKIN OF BBQ SAUCE AND RAMEKIN OF RANCH FOR dIPPING..
NOTE: IF GRILL IS UNAVAILABLE , PLACE JALAPENOS IN MED HOT SKILLET TO BROWN BACON AND FINISH IN A 450 DEGREE OVEN FOR APPROXIMATELY 10 MINUTES.