Jalapeno Poppers with Bacon

IMG_2149_1

On a whim I thought I would try making Jalapeno Poppers. Not the type of poppers that are breaded and fried. I wanted to make oven baked poppers with a twist. I wrapped them in bacon. Yummy!

IMG_2147_1

Making the Jalapeno Poppers with Bacon was a quick and semi-easy task. I was a little gun shy in making them at first because I had recently tried making roasted stuffed poblano peppers and it was a disaster. But, I made lemonade out of those lemons by adding the collapsed roasted poblano peppers to a brown rice dish I decided to create. More on that one later.

IMG_2165_1

The most difficult task in preparing the poppers was cleaning the jalapeno peppers. After slicing off a little piece of the pepper I had to remove the seeds and membrane. Both are the hottest part of the jalapeno pepper just like any other hot pepper. Removing the seeds and membrane helped to tone down the heat of Jalapeno Poppers but they were still a little hot. I guess stuffing the peppers with pepper jack cheese may have contributed to the level of heat also (ya think !?!). Of course, if you are not a fan of really hot foods, you could use a milder cheese like cheddar or monterey cheese. However, if you are willing to make Jalapeno Poppers I doubt heat is really an issue for you.

IMG_2174_1

Bacon. Who besides non meat eaters does not like bacon? Bacon adds a lot of flavor to most dishes (even ice cream if you are truly adventurous) and it definitely adds another level of flavor to the Jalapeno Poppers.

IMG_2186_1

Fast, easy and tasty. Three words I like to hear whenever I have to cook. I think this recipe fits the bill for all three.

IMG_2178_1

Jalapeno Poppers with Bacon

Ingredients:
8 – 10 jalapeno peppers with stems
4 – 8 slices of bacon sliced in half
½ cup shredded pepper jack cheese
¼ cup whipped cream cheese
8 – 10 toothpicks

Optional Stuffing:
Crumbled browned Italian sausage and cheese
Sauteed veggies and cheese
Preheat oven to 400 degrees.

Combine pepper jack cheese and cream cheese in a small bowl. Okay to use your fingers. Set aside.

Slice jalapeno peppers lengthwise to remove part of the pepper without removing the stem. Prepare only a few at a time so that you do not mix up the different sections of the peppers.

Stuff peppers with cheese then place cut slice over cheese. Wrap a slice of bacon and secure with a toothpick. Place on a rimmed baking sheet and back for 20 – 25 minutes until bacon is crispy. Drain on paper towels.

Optional:

To stretch the peppers just cut them in half and stuff each half then wrap in bacon.  The peppers are great whether you serve them whole or in halves.

Follow my blog with Bloglovin

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s