Roasted Jalapenos with Bacon Jam and Goat Cheese

12 fresh jalapenos

3 oz cream cheese

1/4 cup Bacon Jam (see recipe below)

3 oz goat cheese

1 tbs butter

1/2 cup Panko

Preheat oven to 400. Cut the jalapenos lengthwise, removing the seeds and the inner membranes.

Place on a baking sheet and roast until soft, about 10 minutes.

Using a butter knife, smear the inside of the jalapenos with cream cheese.

Top the cream cheese with bacon jam.

Using your fingers, top the bacon jam with goat cheese.

In a microwave safe bowl, melt the butter. Add the panko and stir until coated.

Top the jalapenos with the buttered panko and roast at 450 until the panko has browned, about 5-8 minutes.

From domesticfits.com

Beer & Bacon Jam
Ingredients

12 oz thick sliced bacon (8-10 thick strips)
4 cloves of garlic, smashed
1/2 cup yellow onion, chopped
1 1/4 cups (12 ounces) amber ale or bourbon barrel aged stout, divided
1/4 cup apple cider vinegar
1/2 cup balsamic vinegar
2/3 cup brown sugar
Directions

In a large pot or dutch oven, cook the bacon, working in batches if neccessary. Remove the bacon from the pan and allow to cool and then roughly chop. Drain off the bacon grease from the pot, leaving only about 1 tbs bacon drippings in the bottom of the pot. Return the pot to heat and cook the onions until soft and translucent, about 3 minutes. Add the garlic and stir for about 30 seconds. Add 1 cup beer and both vinegars, scraping to deglaze the bottom of the pot. Add the brown sugar and the bacon, reduce heat to maintain a simmer. Place the lid on the pot at an angle, allowing to vent the steam. Cook until reduced to a thick and syrupy consistency, stirring occasionally, about 45 minutes. Transfer to a food processor along with remaining 1/4 cup beer and pulse until most of the large pieces have been chopped.
Serve at room temperature.

From thebeeroness.com