Yesterday was appetizer potluck party day at my house. One of the items I made were these Jalapeno Poppers which are just jalapenos stuffed with cheese, covered with bacon and baked. Lots of yummy going on here!
1 pound of Colby Jack cheese and 1 1/2 pounds cream cheese.
20 Jalapenos, cleaned and split in halves lengthwise
40 slices of bacon
I grated the Colby Jack cheese and processed together with the cream cheese in the food processor. You can use a nice sharp cheddar if you prefer.
For the jalapenos, I use a melon scooper to remove all the seeds and membranes (the really hot part) and I also wear gloves to protect my hands, even while stuffing with the cheese and wrapping with bacon. If you get the jalapeno all over your hands, it doesn’t wash out so you can burn your hands and worse yet, if you rub your eyes, you could burn them too. So please take precautions when working with jalapenos.
After prepping the jalapenos, stuff each one to overflowing with the cheese mixture.
Lay out the bacon on parchment or plastic wrap and cover with same. Roll it out both directions until it is much thinner. Yesterday, I used a whole slice fo each jalapeno half, however a few days ago I made them with only half slices of bacon and the bacon crisped up much better and faster. Yesterday, I had to turn them over after the top side browned to brown the other side. You risk losing your cheese like that. I was pretty lucky and didn’t lose much at all.
Now just wrap the bacon around the jalapenos starting at the big end. Wrap somewhat loosely because the bacon will shrink up will it cooks. Then I place these on a rack over a cookie sheet and bake on high heat 450-500 until the bacon is crispy, around 20 minutes or more. Everything depends on your bacon and your oven. They are tantalizing and you will want to pop one right in your mouth when they come out of the oven. BE CAREFUL! Cheese is super hot!
I do hope you love them as much as we did.