This is one of our favorite snacks at the farm (and in town or wherever, ha). We can't claim credit for this recipe because it's been around FOREVER, but I'm sure there are people who haven't seen it (or had it) so I thought I'd share. They can be made on the grill, which is wonderful and probably best, but the oven does a nice job any time of year. Really, they couldn't be any easier. There isn't even much of a recipe, it's just however many jalapeños you want, one slice of bacon for each, and some cream cheese.
Take some jalapeño peppers, slice them in half lengthwise and then scoop out the seeds and ribs. This is what makes them hot, so the more you get out, the less spicy they will be. Next, fill with plain cream cheese.
Now grab a slice of bacon, and wrap it around the cheese filled pepper. Start at the stem end and wrap, overlapping a bit as you go, until you finish at the other end. If the bacon is too long, just snip/cut it off and shorten it a bit.
Place the wrapped peppers cheese side down, on a parchment lined cookie sheet. Place into a preheated 425 degree oven.
Bake for 15-20 minutes until the bacon starts getting a bit brown around the edges. and remove them from the oven. At this point, drain off the bacon fat that has collected at the bottom of the baking sheet.
Flip them over onto their "backs" and put them back into the oven for another
When the timer goes off, they should be browned and the cheese bubbling. Remove them from the oven, place them on plates and serve!
|Texas Jalapeño Poppers, bacon wrapped cheese stuff pepper goodness|
This is what they look like just before eating...hot, soft creamy cheese, wonderful smoky bacon and the slightly spicy bite of the jalapeño pepper.
They are SO good.