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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Using gloves or baggies to protect your hands from oils from the peppers, wash and make a slit in the side of the pepper lengthwise from the stem 2/3 of the length of the pepper. | 2. Remove the seeds to taste. | 3. Slice cheese in rectangular shapes to fit the inside of your peppers. Fill peppers with cheese pieces. May use optional ingredients during this step. | 4. With each slice of bacon wrap your peppers tightly starting on one end of the peppers and using a toothpick to secure the first wrap and the last wrap. | 5. Using a gas grill on low to medium heat, or allowing your charcoal to season to all white coals place peppers on the grill. Use caution as the bacon may pop or flames can occur if not watched. Adjusting grill surface for desired cooking temperature. | 6. Brush with BBQ sauce with each turn. Turn when skin on peppers begin to blister. | 7. Peppers are done when bacon is cooked to desired crispness. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
jalapeno pepper	12			-	-	-	-
bacon	12	slices	uncooked smoked	433.92	3.6288	30.6048	32.5056
heavy duty toothpick	24			-	-	-	-
barbecue sauce	8	ounces		381.0172	42.5016	29.9144	10.0244
cheddar cheese	1	lb	smoked	798.3235	48.5798	60.8268	40.2791
baby shrimp	1/2		precooked	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.