jalapeno poppers

★★★★★ 1 Review
snflwr8351 avatar
By Judy Garcia
from Gunnison, UT

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.

★★★★★ 1 Review
serves 8
prep time 1 Hr
cook time 40 Min
method Bake

Ingredients For jalapeno poppers

  • 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

How To Make jalapeno poppers

  • 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.
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