Bacon Wrapped Jalapeño Poppers
Jalapeño poppers are classic served at most family restaurants and commonly at parties. Preparing them involves hollowing out the peppers and filling them with your chosen cheese and spice mixture of the evening. They are usually then breaded, fried and finally, served. While this method is excellent, you can skip the breading and frying portion, wrap the stuffed peppers in bacon and pop them right in the oven, creating a crowd pleasing dish for any occasion. appetizers
- 15 Jalapeños, Halved
- 8oz Cream Cheese
- 1 Cup Grated Cheese, I used Kraft, Colby, Monterey Jack & Cheddar Cheese Mix
- 2 Green Onions, Sliced
- 1 Pound Bacon, Cut Strips in Half
- 30 Toothpicks
- 2 Rubber Gloves, For Handling Jalapeños
- Preheat oven to 350 degrees.
- Slice jalapeños in half lengthwise.
- Hollow each jalapeño, scooping out all the seeds and white membranes. (Use gloves here, the insides of jalapeños is where the heat lives)
- In a mixing bowl, combine the sliced green onions with your cream cheese and your grated cheese selection.
- Now spoon your cheese filling into your hollowed jalapeños. I like to “over stuff” mine a bit.
- Wrap the bacon strips around each popper and secure it with a toothpick.
- Cook for an hour, or until the bacon crisps to your liking.
About 30 minutes into the cook time, check on the poppers. Depending on what type of pan you have, you may need to flip them over. A broiling pan works best because the slotted top allows the heat to get around food, cooking it evenly. It also allows excess grease to drip down, preventing any sogginess from occurring.
© 2014 Lyra Radford