Bacon Jalapeno Tots on the Char-Broil Big Easy

Oh yes, I’ve made bacon-wrapped tater tots on the Char-Broil Big Easy. Several times. And I love them. Lots. But, if you follow this blog, you know I like some kick to my tots. Hence these bacon jalapeno tots on the Char-Broil Big Easy. Same concept, but with some heat. Not a whole lot, but enough to be noticed. Served with a great creamy cheese sauce that also has a bit of a kick to it.
Bacon Jalapeno Tots on the Char-Broil Big EasyThe key to cooking bacon-wrapped tater tots on the Char-Broil Big Easy is to cook them until they just start to char. They won’t be super crispy yet. That happens after you take them out of the cooker and they cool. The bacon will crisp up as it sits.

If you don’t want to make this spicy version of bacon-wrapped tater tots, leave out the jalapeno slices and use Monterey Jack cheese in the cheese sauce. You’ll definitely still have a plate of fantastic treats.

Also try my bacon BBQ chicken bombs, also made on the Big Easy. For a super-easy snack, try roasting some peanuts!

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Bacon Jalapeno Tots on the Char-Broil Big Easy

You'll need a Bunk Bed basket for your Big Easy to cook all of these tots at once.
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 bites

Ingredients

For the cheese sauce

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups whole milk
  • 1 cup grated Pepper Jack cheese or your favorite cheese

For the wrapped tots

  • 1 pound sliced bacon cut in half (you may not use all of the bacon)
  • 24 frozen tater tots thawed
  • 3 medium jalapenos stems and seeds removed, then cut into 24 small strips

Instructions

For the cheese sauce

  • Melt the butter in a medium saucepan over medium heat.
  • Add the salt, pepper and flour and whisk for 1 minute.
  • Slowly whisk in the milk.
  • Bring mixture to a very low boil. Add the cheese and stir.
  • Reduce the heat and peep warm until ready to use.

For the wrapped tots

  • Fire up your Big Easy.
  • Wrap a strip of jalapeno and a tot with a piece of bacon.
  • Place seam-side down into the Big Easy basket. Do not let the tots touch or the bacon will not cook evenly.
  • After all of the tots are wrapped, lower the basket into your Big Easy and cook for 20 minutes or until the bacon just starts to char.
  • Remove and let cool slightly before serving with the warm cheese sauce for dipping.

Frozen Yogurt Dots

Sure, I’ve heard of Go-Gurt, but I’ve never had a reason to buy any. Then I came across this idea for frozen yogurt dots that uses Go-Gurt. I had to get some and try it. Just like those ice cream dots you can find at the mall, these little dots are packed with great flavor. They really make eating yogurt fun.
Frozen Yogurt DotsWe don’t have kids, so I have an excuse for not knowing you can also freeze Go-Gurt tubes for great yogurt-flavored popsicles. People should tell those of us without kids these awesome ideas!

Frozen Yogurt Dots on Sheet PanYou can get a good number of dots out of a tube of Go-Gurt, about a half a sheet pan’s worth.

Frozen Yogurt Dots

Course Snack
Cuisine American
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Author Mike

Ingredients

Instructions

  • Line a baking sheet with parchment or wax paper.
  • Cut just the very corner out of a tube of Go-Gurt. Don't cut off much, just enough so you can squeeze the yogurt out through the opening.
  • Squeeze small dots of yogurt out onto the parchment paper.
  • Place in the freezer until completely frozen, about 2 hours.
  • I found that the easiest way to remove the frozen dots from the pan was to use the back of a regular old kitchen knife, scraping it along the paper.

Jalapeno Bottle Caps with Blue Cheese Dip

We love deep fried mushrooms. And deep fried pickles. It was just a matter of time until we made deep fried jalapeno slices. Oh my are we ever glad we did. These little jalapeno bottle caps with blue cheese dip are crazy good. They are not very hot but they do have a bit of a kick. If you’re leery of heat, fear not. They have great jalapeno flavor and a little crunch from the breading. I served them with a great, cool blue cheese dip.
Jalapeno Bottle Caps with Blue Cheese DipThe deep fry mix in this recipe can be used for anything from mushrooms to pickles to jalapenos to shrimp. Make a batch and keep it on hand in an air-tight container.

Also try my Nashville hot pickles.

Jalapeno Bottle Caps with Blue Cheese Dip

Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings

Ingredients

For the jalapeno bottle caps

  • Vegetable oil for frying
  • 1 cup deep fry mix see below
  • 8 tablespoons or more beer
  • 3 large jalapeno peppers seeded, and sliced crosswise 1/4-inch thick
  • Kosher salt
  • Blue cheese dip

For the deep fry mix

  • 3 cups self-rising flour or combine 3 cups all-purpose flour with 3 1/2 teaspoons baking powder and 1 1/2 teaspoons kosher salt
  • 1/2 cup self-rising white cornmeal or combine 1/2 cup regular cornmeal with 1/2 teaspoon baking powder and 1/4 teaspoon salt
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper

Instructions

For the jalapeno bottle caps

  • Heat a few inches of oil in a deep fryer or Dutch oven to 375 F.
  • Add beer to the fry mix and mix until smooth. You might have to add more beer. Don't make it too thin, you want it to stick to the jalapenos.
  • Add in the jalapenos and cover in the batter.
  • Working in batches if needed, deep fry the jalapenos 2-3 minutes per side until golden brown. Remove to a paper towel-lined plate and sprinkle with salt.
  • Serve hot with cool blue cheese dip.

For the deep fry mix

  • Combine all ingredients. Store unused portion in an airtight container.