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Jalapeño Pepper
Bacon-wrapped shrimp and cheese jalapeños
Jalapeños stuffed with Manchego cheese and shrimp, wrapped in crispy bacon, an appetizer that disappears fast at any gathering.
Ingredients
- 20 large shrimp, peeled and deveined
- 20 strips of smoked bacon
- 10 jalapeño peppers, deveined and seeded
- 1/2 cup Manchego cheese
- 4 tablespoons vegetable oil
- 2 teaspoons salt
- 1/2 teaspoon pepper
Preparation
- Season the shrimp with salt and pepper.
- Place a bit of Manchego cheese inside each jalapeño half.
- Top the cheese with a shrimp and wrap the whole thing in a strip of bacon, securing it with a toothpick.
- Repeat with all the jalapeño halves.
- Heat a nonstick skillet and add the stuffed jalapeños; cook for 10 minutes over medium heat until the bacon is crisp and golden.
- Remove from heat and place on paper towels.
- Serve and enjoy.