Tuesday, January 13, 2009

Oyster and Artichoke Jalapeno Poppers

Hey all, since I had some oysters and artichoke casserole leftover from New Years Day dinner, I decided to put them to good use. Oysters and artichoke go great together as well as oysters and bacon, ie.. Angels on Horseback. That being said, I combined the flavors in a traditional jalapeno popper and I think they came out fantastic.

The Recipe:

  • 6 large jalapeno peppers
  • 1 dozen large oysters
  • 1 dozen strips of bacon
  • 1/2 cup cream cheese
  • 1/2 cup artichoke casserole
  • 1 tspn of hot sauce
  • 1 tspn of ground black pepper

Slice your peppers in half lengthwise and remove the seeds. Combine the last 4 ingredients in a mixing bowl and blend thoroughly. Fill the sliced pepper half with the cream cheese/artichoke mix. Place an oyster on top and wrap with a slice of bacon. Hold the bacon and oyster in place by skewing through the jalapeno, oyster and bacon with 2 toothpicks. They are now ready for the grill. Cook these over low direct heat for about 10 or 12 minutes turning occasionally to sear the outsides and crisp the bacon.

Nothing could be easier and they really a delicious treat. I hope yall try them and enjoy as much as I did.


Anonymous said...

This looks good

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resort in philippines said...

It really brings out the flavor, but for some reason I never make it. I should - it's a perfect holiday treat.I can't wait to be back to cooking again!


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