J is for Jalapeño Poppers
Skills Attained: --
Supplies/Ingredients:
- Jalapeno Peppers
- Cream Cheese
- Bacon
- Toothpicks
- Baking Sheet
- Grill (or Oven)
- Spoon
I realize spicy food wrapped in pig fat might not be everyone's cup of tea, but this speaks my husband's love language. So jalapeno poppers it is! This quick, easy recipe is a real crowd pleaser at cookout gatherings.
In this tutorial, I'm using jalapeno peppers from my garden (these are from last year as we're a ways off from seeing peppers in our garden this year). You can read more about growing peppers if you're interested.
1. Wash the jalapenos and slice them in half, length-wise.
2. Depending upon the desired heat level, either leave the seeds in or de-seed the pepper. The seeds make the popper hotter. One trick to differentiate "hot" and "not as hot" poppers -- leave the stem on the peppers with the seeds and take the stem off the peppers without the seeds. I like mine hot, so I leave the seeds in and the stems on:)
3. Using a spoon, lather the inside of the pepper with cream cheese.
4. Cut the bacon in half.
5. Wrap the half strip of bacon around the stuffed jalapeno and secure with a toothpick. Place on a baking sheet.
6. Cook on a grill (or in the oven for 375 degrees for about 20-25 minutes) until the bacon is crisp. (If baking in the oven, line your baking sheet in aluminum foil.)
If you like hot food and you think bacon is one of the most delicious things in this world, try out these jalapeno poppers!
Check out more posts on my 2014 A to Z Challenge!
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