When my sister Emily and her husband Jason were visiting his family in Texas, they were served whole jalapenos stuffed with cheese, wrapped in bacon and BBQ'd until nice and crispy. They were blown away, but my sister's gringo taste buds were burnin! When they got back to Michigan, they wanted to figure out a way to make the poppers year round, without the BBQ and without so much pop. Here is the recipe they came up with.
- Forkable -
Step 1: Gather Ingredients
This recipe is very simple and doesn't require much-only the four most awesome ingredients ever.
1 pound bacon
1 c. shredded cheddar cheese
1 8 oz. box cream cheese
Step 2: Prep Jalapenos
Soak peppers in a bowl of water for 30-60 minutes. This helps reduce some of the oil from the peppers which is what gives them their heat.
Tip: Use latex gloves when handling raw jalapenos, especially the seeds. Otherwise, the oil will get all over your hands and if you wipe your eyes or itch your nose, you are in for a world of pain. If you don't have latex gloves, just use plastic bags. Throw away gloves or bags as soon as you are done using. Wash your hands with soap just to be sure.
Step 3: Stuff Peppers With Cheese
Using a knife, fill each pepper with cheese.
Step 4: Wrap in Bacon
Take bacon strip and wrap as many times around bacon as you can.
Place wrapped peppers on a baking tray.
Step 5: Bake 'em
Bake for 10-15 minutes or until the bacon turns nice and crispy!
Step 6: Eat 'em Up Yum!
No matter what, no matter how tempting, let them sit long enough to cool. This is the hardest step. You will be tempted to eat them sooner then later, but be warned. If you do, they'll burn your lips in more ways then one!
Melty cheese! Crispy bacon! Firery hot peppers! Once you pop, you can't stop.