JALAPENO POPPERS
Jalapenos are the one food that I can hate and love at the same time. Wait, I lied I feel that way about Wasabi too…
But I love sliced jalapenos, pickled jalapenos, and these amazing Jalapeno Poppers.
Does anyone else have the same love hate relationship with jalapenos. They just burn so good. I have my limitations with them though, I can only handle so much heat.
And I’ll never turn down a way to dress up jalapenos.
Cheese and bacon you say? Bring it my way please.
This specific variety of Jalapeno Poppers were first introduced to me at our friends beach house, by our other friend Sam. He suggested we grill them and they were delicious and firey.
My remade version were just baked but they were just as tasty and cheesylicious.
This appetizer is easy to make, quick to bake, and sure to be a crowd pleaser. I just suggest you wear gloves and don’t inhale too deeply while preparing these. Some of these jalps were so hot and spicy while others were of the more mild variety.
These jalapeno peppers walked right out of our garden, or shall I say our one Jalapeno tree.
The red ones are that red from staying on the plant, they have a milder taste but still have some kicking heat to them.
I am very proud of AU’s little Jalapeno tree.
The bacon in this post is from Trader Joes. I first talked about this bacon in a breakfast blog post. And now I can’t live without it.
- 10 jalapenos
- whipped cream cheese
- 7 pieces of bacon
- Preheat the oven to 400 degrees. Wash, slice in half, and de-seed all jalapenos (wear gloves). Spray a cookie sheet with spray and cook and lay each one out.
- With a flat knife smear cream cheese in each half, leveling out along the top of the jalapeno.
- Cut 6 pieces of bacon into thirds and the last piece in half. Wrap each bacon piece around all 20 jalapenos.
- Bake the Jalapeno Poppers for 10-15 minutes until the bacon is crispy.
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