Oooh la la these are tasty!
12 jalapeños
1/2 cup Opa Ranch dressing (by Litehouse)
1/2 cup shredded or chopped mild cheddar cheese
3 Tbsp crumbled bacon
Flour
Egg wash
Bread crumbs, hot and spicy variety
Preheat oven to 350. Prep your jalapeños by deveining and removing seeds. If you can do it without slicing them more power to you. I sliced mine in half lengthwise, then removed the seeds and veins. Putting most of my effort into the seed removal. I did this all by using my fingers so just be sure you don't go sticking that finger in your eyes!
The recipe I found called for Opa jalapeño ranch but I can't find that flavor sold anywhere near me so I went with Opa Ranch. If you don't know Opa please introduce yourself as soon as possible. It's sold as a salad dressing but it's amazing as a dip. I'm partial to the Feta and Dill and Caesar flavors but Ranch is pretty fabulous as well. Litehouse is the company name and Opa is the Greek yogurt salad dressing product line. You can find Opa in the refrigerated salad dressing area usually near the packaged salads.
I didn't shred my cheddar but rather chopped it up into little bitty pieces. Worked fine - the point is that the cheese will melt and you want it melted all over so whichever means you decide on will be fine.
Have some bacon for breakfast and save four or so strips. Once they are cool - rip or chop them up so they are all crumbly for this recipe.
Mix the Opa, cheddar and bacon. Slather the mix into the jalapeños and then completely dredge in flour, egg wash and then bread crumbs (in that order).
Place on greased cookie sheet and bake for 30 minutes.
They are sooooo good you might not want to share!
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