Stuffed Jalapeno Dip

I use a cast iron skillet and cook this recipe on my Big Green Egg. You can cook it just as easily on the stove and oven. Just try to use 1 pan for the sake of convenience.

Cook bacon until crispy, drain, crumble and set aside. While bacon is cooking, wash, core, seed and chop jalapenos into bite size pieces. (Use disposable gloves for this part.)

When the bacon is done, take the chopped jalapenos and put in the pan with the bacon grease. Cook jalapenos on low heat for 5 minutes until softened. Drain excess grease and spread cooked peppers over the bottom of the pan.

Place the 3 blocks of cream cheese in the microwave and heat until spreadable. Take the softened cream cheese and spread over the top of the jalapenos. Do not stir–spread. Sprinkle BBQ rub on the cream cheese. Pour salsa over the cream cheese until covered. Do not stir. Sprinkle crumbled bacon on top of the salsa.

Heat on the grill or in the oven over medium heat for 20-30 minutes until the cream cheese is bubbly. Be careful not to burn.

Serve in the cast iron skillet with crackers, bagel chips, Fritos or Tostitos. Enjoy.