I've tended to use the large red generic chillis for ABT's and they make for good eating, how they'd compare to using jalapenos I don't know. The filling is just what I like to use, experiment ot your heart's content.
Ingredients
- A number of whole chillies -depending on how many people you want to feed.
- Some philadelphia cheese, full-fat, light it's your decision
- Some mature cheddar or similar cheese, I like jarlsberg, emmental and edam as alternatives
- Some smoked sausage, chorizo is good but equally Matteson's type smoked sausage is good.
- Chipotle Tabasco
- Some unsmoked streaky bacon - 1 rasher per chilli (unless you halve your chillis and make 2 ABT's from each)
- A little all purpose rub
Method
- Cut the top off each chilli and carefully scoop out the seeds and the stringy bits. Be careful not to break the chillis
Alternatively you can halve the chillis lengthways and make each ABT out of half a chilli - Stick your smoked sausage in a food processer and blitz it to a fine consistency.
- Add your philly, grated cheese and a couple of drops of tabasco and blitz some more. This is your filling.
- Spoon your filling into the chilli peppers, wrap each chilli pepper with a rasher of bacon and secure with a cocktail stick.
- sprinkle the ABT's very lightly with rub
- Stick the ABT's on your BBQ and cook until the bacon is nice and crispy, and the chillis are soft. I do these indirect, but you could grill them as long as you turned them regularly.
- Remove from BBQ when done and serve immediately.
A nice spicy side or starter that take very little effort.