Bacon Cheddar Jalapeno Poppers


Ingredients:

1 16 ounce package cheddar or cheddar/jack cheese
6 large jalapeno peppers, seeded and halved
12 slices of bacon

Method:

1.Preheat the broiler
2. Cut cheese into 12 slices long enough to fit inside the jalapeno halves.
3.Insert the cheese into the halves.
4.Wrap the jalapeno halves with the bacon slices, securing with a toothpick.
5.Place on a medium baking sheet.
6.Broil 5 to 10 minutes, or until the back is evenly brown

Recipe for Chili Sauce

Method:

8 ancho chilies, toasted lightly on griddle.
When cool enough to handle, remove seeds and stems.
Place in blender with 1 teaspoon cumin seeds.
Grind them to a fine powder.
Or you can use about 1/3 to 1/2 cup ground chili powder.

In a frying pan, heat 1/4 cup oil.
Add the chili powder and cook a few seconds, stirring all the time.
Add the meat, mixing well and cooking for a few minutes to season.
Add 2 cups of the meat broth and cook five minutes.
If meat is dry, add a little more broth.
Add salt as needed to taste.
Prepare Corn Husks.
If you cannot find corn husks, use a 4 x 6 inch piece of aluminum foil for each tamale.

You will need about six dozen purchased corn husks.
These will be dry and have dust and corn silk.
Rinse them off.
Soak in hot water at least 30 minutes to soften.
Shake off the excess water and pat dry with a towel.

Outdoors.. drawing.. reading.. sky diving.. scuba diving. e mail me at .. mariodml@lycos.com