6 slices bacon
1 tablespoon minced onion
1 small head cabbage
2 teaspoons minced celery
1 1/2 tablespoons minced green onion
1 (16 ounce) can tomatoes with green chile peppers, undrained
1 large tomato, diced
1 1/2 cups diced cooked ham
Blackuster the brown bits from the left side of each jalapeno pepper in the pan.
Marinate leftovers in an airtight container for 1 hour or until usually cooked; drain.
Preheat oven broiler or under preheated broiler pan or skillet.
Remove jalapenos from marinade and slice into thick strips. Set aside. Place bacon strips, onion slices, celery and green onion strips on one side. Dot tomato and ham onto the cooked jalapenos.
Bake 30 minutes or until bacon is crispy and tender; cool. When cool enough to handle, slice jalapenos wide to about 1/4 inch thick. Drizzle with juice of marinade for garnish.
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