11 December 2012

{appetizer} bacon wrapped jalapeno poppers

My mom and sister make these bad boys for nearly every event. There is no way you can tire of them because... bacon.
This weekend I jazzed them up a little by adding a couple of ingredients to the cream cheese. 
It was even more delicious, if you ask me. 
Make them for your next gathering and you will have people swooning, trust me.

First, mix up a package of softened cream cheese, a couple of sliced green onions and 1/2 cup of shredded cheddar. Set aside and get your gloves ready.

Wash 15 jalapenos, slice of the tops and scrape them out with a spoon. The membranes have the most heat, so you decide what you think people can handle. May I suggest that you wear disposable gloves during this process? The last thing you need is jalapeno juice in your eye... or elsewhere.





Start stuffing. It's pretty easy to figure out.

Next up, grab a package of bacon and cut it in half. 
Mmmmm. Bacon. I was a vegetarian for ten years. This is what did me in.

Wrap half a slice of bacon around each jalapeno and pull it taut. (I dislike that word.)

Arrange them on a broil pan and stick them in the oven at 450 for 10-12 minutes, until the bacon looks crispy, like this:
                         

Bacon Wrapped Jalapeno Poppers
makes 30 poppers
15 jalapenos
8 oz cream cheese
1/2 cup shredded cheddar
two green onions
one package of bacon
Combine softened cream cheese, cheddar and green onions and set aside.
Wash and trim jalapenos and slice in half lengthwise.
Wearing gloves, scrape out seeds and membranes with spoon. 
Stuff each pepper with cream cheese mixture.
Slice bacon in half and wrap each jalapeno with 1/2 slice of bacon.
Arrange on a broil pan and bake at 450 for 10-12 minutes until bacon is crisp.
Serve hot and enjoy!

*update* if you need a non-spicy option, try the mini sweet peppers that you can usually find prepackaged in the produce section. I bet it'd be delish!

7 comments:

  1. oh my, I know these would be a hit in my family but I just can't handle the spice. They are going on my "must make for Christmas" list anyways :)

    ReplyDelete
    Replies
    1. Jamie, you could also use those cute mini sweet peppers and not worry about the spice :)

      Delete
  2. Yum! Literally makes my mouth water!

    ReplyDelete
  3. Three things...

    1. I couldn't be a vegetarian for 1 day.
    2. I actually like the word taut.
    3. I will make these...pinning now.

    ReplyDelete
  4. I am eating a sweet potato for lunch and of course I read this. big mistake.

    should have just had bacon for lunch.

    ReplyDelete
  5. My Dad makes these but he mixes crushed pineapple with the cream cheese. The sweet with the salt and heat=AMAZING.

    ReplyDelete
  6. so amazing. can't wait to make these. my husband can't wait either :)

    ReplyDelete