Firecracker Tex-Mex Cookout Snack

Allergens

Dairy (cream cheese, sour cream), Eggs (optional, in bacon), Wheat (bacon, if using)

Ingredients

• 6 large jalapeños
• 4 oz cream cheese, softened
• 3 slices bacon, cooked and crumbled
• Salt and pepper, to taste
• 1 cup cherry tomatoes, diced
• 1/2 red onion, finely chopped
• 1/2 cup cilantro leaves, chopped
• 1 lime, juiced
• 1/2 cup sour cream
• 1 tbsp milk
• 1 tsp hot sauce (optional)

Instructions

1. Preheat the grill to medium high heat.
2. Wash and dry the jalapeños. Slice off the tops and carefully cut them lengthwise, removing seeds and membranes.
3. In a bowl, mix together cream cheese, crumbled bacon, salt, and pepper until well combined. Spoon the mixture into each jalapeño half.
4. Place stuffed jalapeños on the grill and cook for 5 minutes or until they begin to soften and the cream cheese is melted.
5. In a separate bowl, combine cherry tomatoes, red onion, cilantro leaves, lime juice, salt, and pepper. Mix well.
6. In another bowl, whisk together sour cream, milk, lime juice, hot sauce (if using), salt, and pepper until smooth.
7. Remove the jalapeños from the grill and top each one with pico de gallo. Drizzle with lime crema before serving.

Chef’s Insight

For added smokiness, grill the bacon slices before crumbling them into the cream cheese mixture.

Notes

Make sure to wear gloves when handling jalapeños to avoid irritation.