Fireside Recipe

Time45m

Serves4

jalapeños / bacon / pepper jack / romaine / cumin-lime mayo / sriracha ketchup

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Ingredients

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1
Prepare the Ingredients
Start by washing the jalapeños and slicing them in half lengthwise. Remove seeds if you prefer less heat. Set aside.
2
Cook the Bacon
In a skillet over medium heat, cook the bacon slices until they are crispy. Once cooked, remove them from the skillet and place them on a paper towel to absorb excess grease. Chop into small pieces.
3
Prepare the Cheese and Lettuce
Grate the pepper jack cheese and set it aside. Rinse the romaine lettuce, pat dry, and chop it into bite-sized pieces.

4
Assemble the Filling
In a bowl, combine the chopped bacon, grated pepper jack cheese, and jalapeño halves. Mix well to incorporate all the ingredients.
5
Prepare the Sauces
In a separate bowl, mix together the cumin-lime mayo and sriracha ketchup. Adjust the quantities according to your taste.
6
Fill the Jalapeños
Spoon the bacon and cheese mixture into each jalapeño half, filling them generously.

7
Bake the Jalapeños
Preheat the oven to 375°F (190°C). Arrange the filled jalapeños on a baking sheet lined with parchment paper. Bake for about 15-20 minutes, or until the cheese is melted and bubbling.
8
Serve
Remove from the oven and let them cool slightly. Serve the baked jalapeños on a platter with a side of cumin-lime mayo and sriracha ketchup for dipping. Enjoy!