…and of course it involves bacon. What kind of heathen do you think I am?
This may not be new to some of you, but I figure there are enough people
here who haven’t done this that my recipe will be appreciated.
Bacon Wrapped Jalapeno Poppers
Some whole fresh jalapenos, halved lengthwise
A block of cream cheese, ice cold
Shredded Mexican blend cheese (optional)
Remove seeds and ribs from jalapenos as appropriate, depending
on your preferred level of heat. I don’t recommend removing all,
as the bacon and cheese will overwhelm the jalapeno flavor if you
don’t leave some spicy bits in.
Cut 1/4 - 1/2 inch slices from the block of cream cheese, and optionally
roll the slices in your shredded Mexican blend cheese. Adds a bit of
string to the filling and some more flavor without adding salt.
Press the slices of cream cheese into the jalapeno halves to stuff.
Overstuffing is fine here, a little will melt out the end. Cut your bacon
strips lengthwise into halves, and wrap around your stuffed peppers
to form a bacony coating. Don’t overdo it, as bacon can overwhelm
the other flavors. Also more bacon = longer cooking time, and I prefer
my jalapenos to be still crunchy.
Bake in 425-450 degree oven (a bit lower for gas) for about 10-15
minutes, or until bacon is done and crispy. I recommend baking
these on a rack over a drip pan, unless you like your morsels
soggy and swimming in grease.
Not my recipe, I only modified it slightly. Enjoy!