I've been making a lot of salads these days. I eat them as a main course rather than a meager side dish, but it's fun to spruce them up with their own side of something exotic. Last night i made a mexican themed salad with a side of stuffed jalapenos wrapped in turkey bacon. It was too delicious, so i'm making it again tonight.
The salad could be any combo of lettuces and veggies you like - i used:
- half large head Romaine
- half cucumber diced
- 3 small yellow bells from the garden, diced
- about 1/2 cup frozen corn
- about 1/2 cup canned black beans
- one carrot, chopped
- handful black olives, chopped
- few leaves of cilantro, chopped
- green onions, chopped
- 1/2 or a whole avocado, diced (avocado dicing tutorial to follow)
- didn't use, but would be great with: jicama, black eyed peas, shredded cheddar cheese, etc
To be fair, I usually stuff my jalapenos with things like refried beans, fat free cheese, healthier stuff. But i sent the husband to the store and ended up with cream cheese - which is delicious, just a bit more decadent.
(this stuffed last night: 4 decent sized jalapenos, plus one large Giant Marconi bell/ tonight: 2 jalapenos, 3 small poblanos, and 1 small marconi - would probably be enough to stuff about 6 regular sized jalapenos (about 3 inches long or so)
- Jalapenos (also works with small poblanos, or just about any thick walled bell pepper, preferable slender in shape)
- about 4 oz. light cream cheese (half a small tub)
- half can of black beans, drained
- 4-5 cloves garlic, finely minced
- several dashes cumin
- finely chopped cilantro - about 1/2 tablespoon
- Turkey bacon
Now that your peppers are filled, preheat your oven (i again used the toaster oven on the convection setting) to 375 (convection) or 400 (regular). Now take a strip of turkey bacon per pepper, sometimes you can use only a half strip depending on the girth of your peppers. Wrap the bacon around the pepper and secure the ends by piercing a toothpick through.
Note: you can also prepare these on a grill, it's super delicious - just keep an eye on them and turn as needed.
Set your peppers out on a cookie sheet and heat til bacon is cooked to your liking and peppers are softening. It's okay if the peppers blister in places. I also flipped the peppers once every 5 or so minutes to get good crispness on all sides, about 15-20 minutes.