Range Rattlers Saltgrass Recipe
If you're looking for a way to bring a touch of the wild west to your dining table, the Range Rattlers Saltgrass recipe is a showstopper.
Equipment
- Grill or oven
- Toothpicks
- Mixing bowl
- Cutting board
- Sharp knife
- Baking sheet
- Aluminum foil (for easier cleanup)
Ingredients
- 6 large jalapeños halved and seeded
- 12 large shrimp peeled and deveined
- 1 cup Monterey Jack cheese shredded
- 1/2 cup cheddar cheese shredded
- 12 slices of bacon
- Salt and pepper to taste
Instructions
- Preheat your grill or oven to 375°F (190°C).
- Prepare the jalapeños: Halve them lengthwise and remove seeds.
- Stuff the jalapeños: Place a shrimp inside each jalapeño half, sprinkle with salt and pepper, and fill with both cheeses.
- Wrap with bacon: Carefully wrap each stuffed jalapeño with a slice of bacon, securing it with a toothpick.
- Cook: Place the prepared jalapeños on a baking sheet lined with foil, and cook in the oven or on the grill for about 20-25 minutes or until the bacon is crispy and the cheese is bubbling.
- Serve hot and enjoy the burst of flavors!
Notes
- Secure the bacon well with toothpicks to ensure it doesn’t unravel during cooking.
- Use gloves while handling jalapeños to avoid irritation.
- Adjust the cooking time based on the size of the jalapeños and thickness of the bacon.
- For a crispier finish, broil the Range Rattlers for the last 2-3 minutes.
- Let them rest for a few minutes after removing from the oven or grill to let the cheese settle.