Jalapeno Poppers Recipe

No Photo

Have you made this?

 Share your own photo!

Jalapeno Poppers

Judy Garcia

By
@snflwr8351

We went to a party for my husband's apprentice who was graduating from apprenticeship school. One of their co-workers brought these and even though I rarely eat spicy food, I fell in love with these.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

8

Prep:

1 Hr

Cook:

40 Min

Method:

Bake

Ingredients

18
medium to large jalapeno peppers
8 oz
cream cheese, room temperature
4 oz
grated mexican four-cheese blend or cheddar cheese
1 tsp
chili powder, or to taste
1/2 tsp
garlic salt
2
scallions (green onion), trimmed, white and green parts minced
8-10 slice
thin-cut bacon

Directions Step-By-Step

1
Cut each jalapeno in half lengthwise and remove the ribs and seeds. A baby spoon or demitasse spoon works well for this. (You may want to wear latex gloves)
2
In a mixing bowl, combine the cream cheese, Mexican cheese, chili powder and garlic salt until well blended. Stir in the scallions. Transfer the mixture to a quart resealable plastic bag.** With a scissors, cut about 1/2-inch off one of the lower corners to make a pastry bag. Squeeze the cheese mixture into the jalapeno pepper halves.
3
Cut the bacon crosswise into pieces long enough to wrap around the middle of each jalapeno, seam-side down.
4
Arrange on a baking sheet covered with foil or parchment paper.
5
Roast the jalapenosat 350° for 30-40 minutes or until the peppers have softened, the bacon is cooked, and the cheese is hot and bubbly. Let cool for a few minutes before serving.
6
**I did not use the resealable bag. Instead, I just used a small knife and spread the filling into the peppers.

About this Recipe

Main Ingredient: Dairy
Regional Style: Mexican