There really isn't a standard. I guess the basic ABT is a mix of cream cheese, another cheese and some meat, so you're heading in the right direction.
For prep, you can either make boats by cutting the jalapeño in half length-wise or use them whole. Boats are easier to clean out. Either way, the amount of the membrane that you leave in will dictate how how they are.
Cook time is really based on the bacon and getting the jalapeño cooked. Thicker bacon takes longer and the longer the jalapeño cooks the better they are for me.
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