Double Pepper Jalapeno Poppers
Featured Pinch Tips Video
- 12 -15
- jalapeno peppers
- 6 large
- jarred peperonchini peppers, with juice
- 8 oz
- cream cheese
- 6-8 drops
- tobasco sauce
- 1 tsp
- garlic powder
- 1 pkg
- 1/2 c
- sharp cheddar cheese
1Preheat Oven to 375
Cut Peperonchini into small pieces, removing stems and hard end pieces. DO NOT remove seeds!
2Put all ingredients, except bacon and Jalapeno peppers, in a bowl. Mix until smooth and no clumps remain in cream cheese. You can adjust the amount of garlic and Tabasco to taste. Add a splash of Peperonchini juice from jar - careful not to add TOO MUCH!
3If you have very sensitive skin, wear gloves to prepare Jalapeno.
Slice Jalapeno peppers in half lengthwise. For entertaining, leave the stems on for a little decorative touch!
For very mild poppers, remove all seeds and ribs. For a hotter popper, leave about half the rib, for super hot leave ribs and a few seeds in tact.
4Fill a sandwich bag with cream cheese mixture. Cut a hole in bottom corner of the bag. Fill Jalapeno with cream cheese mixture (Can also be done with a spoon, but using the bag is easier and less messy)
5Cut bacon strips in half. Wrap a half strip around each popper and secure with a toothpick. Place on cookie sheet, evenly spaced apart.
6Bake in preheated oven approx 30 - 40 minutes until bacon is browned.