Southern Comfort Cornbread-Stuffed Jalapeños with Bacon and Cheese Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 large fresh jalapeños 1 cup cornbread, crumbled 4 slices bacon 1 cup shredded cheddar cheese 1/2 cup whole milk 1 tablespoon unsalted butter 1 tablespoon all
• purpose flour Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Cut the jalapeños in half lengthwise and remove seeds and membranes.
3. In a medium bowl, mix crumbled cornbread, 3/4 cup shredded cheddar cheese, and salt and pepper to taste. Stuff each jalapeño half with the cornbread mixture.
4. Place stuffed jalapeños on prepared baking sheet and bake for 20 minutes or until tender. Remove from oven and set aside.
5. In a medium saucepan, cook bacon over medium heat until crispy. Transfer to a paper towel lined plate, reserving rendered fat in the pan.
6. Add butter and flour to the bacon fat, whisking constantly until smooth. Gradually add milk while continuing to whisk, then bring mixture to a boil.
7. Reduce heat and simmer until sauce thickens, about 2 3 minutes. Stir in remaining shredded cheddar cheese, cooked bacon, salt, and pepper to taste.
8. Spoon bacon and cheese sauce over the stuffed jalapeños and return them to the oven for an additional 5 minutes or until heated through and bubbly.
9. Garnish with additional cheese and bacon if desired and serve immediately.

Chef’s Insight

To add an extra level of spice, finely chop and sprinkle some jalapeño seeds on top of the bacon and cheese sauce before baking.

Notes

For an added touch of elegance, garnish with fresh cilantro or parsley.