Sam scored a bagful of jalapenos at the farmers’ market on Saturday with dreams of a get-together chowing down on jalapenos stuffed with cheesey goodness and wrapped with bacon. We chatted with Alex and decided that nachos and mojitos would be good accompaniments and so it was on for tonight.
The jalapenos were halved, lengthwise, seeded and deveined, stuffed with cream cheese (some mixed with chives), and then wrapped with half slices of bacon. These little devils were baked in as 375 degree oven for at least a half hour until the bacon looked thoroughtly cooked and we couldn’t stand the wait. At that point we retired to the patio, mojitos in hand, to enjoy the varying heat of the peppers. These were all from the same farm, presumably the same crop of plants, but there were some that were relatively tame and others that were hotter. Luckily, there were no killers in the bunch. (That’s happened before!)
While we were waiting for the jalapenos, we prepared the nacos. A nice, thick layer of taco chips on a half sheet pan, topped with cooked and drained ground beef, refried beans, diced canned green chilies, dollops of sour cream, grated jack and cheddar cheese, minced onion, and into the oven for 15 minutes at 350, until the cheese is melted and the whole thing is hot and too tempting for words.
We dug into those babies and made short work of them, washing them down with a second mojito. Love those more than margaritas. They are the only reason I grow mint. Of course, I wind up using the mint in other ways, but in the spring when I plant my herb garden, I think of mojitos and make sure to get a nice and healthy mint plant. (Be sure to plant mint in a pot, not in the garden, or it will take over. You will have mint enough for mojitos for everyone in the neighborhood.
What a nice evening it was. Kids and dogs running around, adults enjoying adult food and beverages, the weather pleasurable, and the end of summer fast approaching. I hope your Labor Day holiday had at least one day as great as today was for us.