For National Bacon Day, what better introduction to iguana meat than these quick iguana-bacon-jalapeño appetizers? (Note: you can use chicken or rabbit or rattlesnake meat as a substitute for the iguana.)
2 lbs jalapeños
1 lb iguana (or other meat)
1 lb bacon
1 lb cheddar cheese
1 cup breadcrumbs
1 tbsp cumin
1 tbsp cayenne pepper
Fry up the bacon till it’s still fatty. Remove and drain, and pour out most of the grease from the skillet. Cube or mince the iguana meat, and braise a few minutes in the remaining bacon grease. Set aside to drain.
Halve the jalapeños and scoop out most of the seeds.
Grate the cheese.
Mix the breadcrumbs and spices.
Put a layer of grated cheese in each jalapeño half, then stick bits of iguana meat on top. Sprinkle breadcrumb mixture generously on each. Wrap each jalapeño half with a strip of bacon.
Place the stuffed jalapeños on a cookie sheet or broiling pan, and broil 5-8 minutes until bacon and breadcrumbs are crispy. Set aside to cool.
Wine pairing suggestion: ice-cold sancerre or room-temperature chianti.