Bacon, jalapeños, cream cheese. Those are the three ingredients of which love is made. There is not an easier, more tasty recipe out there for these little bundles of joy. Best of all, they're not breaded and they're baked. My boyfriend's best friend's fiancée (let's call her Marcie) gets the credit for this wonderful recipe.
Bacon Wrapped Jalapeño Poppers
Ingredients:
Maple cured bacon
Philadelphia Cream Cheese (tub, not the block)
Fresh jalapeños
Maple cured bacon
Philadelphia Cream Cheese (tub, not the block)
Fresh jalapeños
Tools:
Cookie tray with raised edges
Kitchen scissors or knife
Kitchen gloves
Cutting board
Paring knife
Spoon
Butter knife
Wooden toothpicks
Preheat the oven to 350°
Cookie tray with raised edges
Kitchen scissors or knife
Kitchen gloves
Cutting board
Paring knife
Spoon
Butter knife
Wooden toothpicks
Preheat the oven to 350°
With kitchen scissors or a knife, cut bacon in half and place on a cookie sheet in a single layer. Bake bacon until cooked and golden brown.
Meanwhile, arm yourself with kitchen gloves and remind yourself not to touch your face, eyes, mouth, nose, or any other open orifice while handling jalapeños. (Your hands and face will thank you.) Cut the caps off and cut in half lengthwise. With a spoon, scrape out the seeds and white ribbing inside. Discard the caps, seeds, and ribbing. The seeds and ribbing are the source of the jalapeño's power -I mean- heat. If you want your poppers to be extra hot, leave a little bit if the ribbing in the pepper.
Use a butter knife to fill the jalapeños with cream cheese. Wrap with cooked bacon and pin it with a toothpick.
Place the stuffed jalapeños onto the same baking tray you cooked the bacon on and heat for 10-15 minutes or until the jalapeños are heated through but not mushy. Drain excess bacon grease on a few layers of paper towel.
Variations: The cream cheese can be a vessel for all kinds of flavors. Spices, shredded cheddar cheese, bacon bits, whatever your heart desires. My theory, however, is the invention of cream cheese is God's way of showing that He loves us and needs not to be tampered... at least not in this recipe anyway. These poppers are a great way of showing people you love them. Unless you have a boyfriend like mine who doesn't like peppers. Then it's a great way to show his friends that you love them.
Meanwhile, arm yourself with kitchen gloves and remind yourself not to touch your face, eyes, mouth, nose, or any other open orifice while handling jalapeños. (Your hands and face will thank you.) Cut the caps off and cut in half lengthwise. With a spoon, scrape out the seeds and white ribbing inside. Discard the caps, seeds, and ribbing. The seeds and ribbing are the source of the jalapeño's power -I mean- heat. If you want your poppers to be extra hot, leave a little bit if the ribbing in the pepper.
Use a butter knife to fill the jalapeños with cream cheese. Wrap with cooked bacon and pin it with a toothpick.
Place the stuffed jalapeños onto the same baking tray you cooked the bacon on and heat for 10-15 minutes or until the jalapeños are heated through but not mushy. Drain excess bacon grease on a few layers of paper towel.
Variations: The cream cheese can be a vessel for all kinds of flavors. Spices, shredded cheddar cheese, bacon bits, whatever your heart desires. My theory, however, is the invention of cream cheese is God's way of showing that He loves us and needs not to be tampered... at least not in this recipe anyway. These poppers are a great way of showing people you love them. Unless you have a boyfriend like mine who doesn't like peppers. Then it's a great way to show his friends that you love them.
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