Two of my favorite things about fall are football and the harvest. Our pantry is abundant with squashes, apples, potatoes and peppers from our farm share, so look for some recipes coming up that feature all those things. This week we received a lot of jalapenos, and a 3:30pm kick-off is the perfect oppurtunity to make an appetizer like jalapeno poppers to hold you over until a post-game dinner.
Dairy is not paleo but it is paleoish. For a very long time I could not eat dairy products because of the digestive issues and skin blemishes they caused. After I worked with another nutritional therapy practitioner and healed my gut, I can finally eat dairy with no issues. I do eat it sparingly so I choose high quality full-fat dairy products, usually organic, raw and/or grass fed. Raw dairy is easier to digest, and grass-fed dairy will be higher in omega-3s and vitamin K2 (this important fat-soluble vitamin is not found in grain-fed cow products; cows can only make it by converting it from grass). Since I knew I would be heating this cheese, I made buying grass-fed a priority over raw.
If you do not tolerate dairy, you can omit it and just use sausage and bacon instead!
Prep time: 15 minutes
Cook time: 20 minutes
Preheat your oven to 415 degrees.
Slice the jalapenos in half long ways. Scoop out the seeds so it makes a little boat. If you are using cheese, slice it into blocks that fit nicely within the boat. If you are just using sausage, do the same. If you are using both cheese AND sausage (highly recommended!), add the cheese first and then lay a slice of sausage on top. Wrap your stuffed jalapeno with a slice of bacon. Depending on how many slices of bacon were in your package (I have seen anywhere from 8-16), you may need to cut some or all of the bacon slices long ways. If your bacon is not staying wrapped around your jalepeno, you can use toothpicks to keep it together. Just remove them when you are plating.
Place your stuffed jalapenos in a glass baking dish. Put them in the oven and cook at 415 degrees for about 20 minutes. Once they look done, take them out and let them sit for just a few minutes. The cheese will be very liquidy, so let it harden up a little bit before you plate them and serve them warm.
NOTE: The first time I made it I used the sausage, the second time I did not. It is REALLY GOOD with sausage.
SECOND NOTE: I have not tried this with prosciutto yet but I bet it would make a great substitute for bacon!
UPDATE: I think these are even better wrapped in prosciutto!
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