Wednesday, February 16, 2011

Bacon Wrapped Jalapeno Poppers

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I'm sure I've mentioned my love of appetizers before. They're just more fun to eat and so many to choose from. Just as Thanksgiving is to side dishes and desserts, the Superbowl is to appetizers and finger foods. So even though our beloved Chicago Bears didn't make it to the final game, I was quite content with the spread of appetizers I served up. One appetizer that got my family talking were these Bacon Wrapped Jalapeno Poppers. We've all heard how bacon supposedly makes everything better... but these poppers are solid proof. Jalapeno peppers are sliced in half, filled with cream cheese and cheddar cheese and wrapped in bacon before getting baked. If you thought those frozen boxes of the prepared stuff at the store were good, these will change your mind...

You certainly don't have to wait until the next Superbowl (go Bears!) to make these Bacon Wrapped Jalapeno Poppers. They're a great addition to a Mexican inspired menu, any gameday gathering or just for a different appetizer to serve up from the norm. They're easy to make and if I could provide a tip, it would be to wear gloves when handling jalapenos to avoid the painful "jalapeno eyes." You know what I'm talking about... the burning sensation you feel when rubbing your eyes after handling hot peppers like jalapenos, scotch bonnets, etc. Normally I don't use gloves when I'm working with a jalapeno or two, but for this recipe that uses 12-15 jalapenos, I'm not taking any chances!

You can prepare these in advance and chill covered with plastic wrap before baking. Another alternative is to cook them on the grill, which will impart a nice smoky flavor. I also found that thick cut bacon works best to really balance the flavor.

Bacon Wrapped Jalapeno Poppers
recipe from Food.com

12 -15 fresh jalapeno peppers
1 8oz package cream cheese
1 cups shredded cheddar cheese
1
(16 ounce)
package thick cut bacon cut in half


Cut stems off of peppers and cut them all in half longways. Remove seeds from peppers.

Fill each pepper with cream cheese and sprinkle cheddar cheese on top.

Wrap 1/2 slice of bacon around each pepper half.

Place on baking sheets and place in 450 degree oven for 10 to 15 minutes or until bacon is fully cooked. Remove and serve warm.

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