These are a really fantastic treat to bring to any gathering. A great game day appetizer! They certainly don’t last very long in this house – who can resist the spicy cheesy bacon poppers?
Pick out some good looking jalapenos. The bigger they are, the more you can stuff them with cheese!
There’s a trick to working with jalapenos. Step 1: wear gloves. Alternatively, you can rub a teaspoon of olive oil into your hands – it’s also good for your skin. This prevents the spicy pepper oils from getting absorbed into your skin.
Step 2: cut the jalapenos in half.
Step 3: take a spoon and cut through the membrane right at the top of the pepper.
Step 4: scoop out the membrane, cutting the membrane out of the shell.
Step 5: take the pepper and tap it on the cutting board to get rid of any remaining seeds.
As I clean out each pepper I lay them on a prepared baking sheet, lightly greased with bacon fat.
Next mix up the filling – cream cheese, bacon, green onions, and shredded cheese. After it is mixed up, scoop it evenly into each pepper.
I also like to sprinkle a little paprika over the fillings, and honestly, it’s more for visual appeal than flavor.
Bake! They brown up beautifully, oozing with cheese and deliciousness.
Since there are no seeds or pith (membrane), they aren’t as spicy as they could be, but heat really depends on the pepper. Also, the longer the jalapenos bake, the less spicy they become.
Cheesy Bacon Jalapeno Poppers
This is one of my favorite appetizers - it's got cheese, it's got bacon, it's got heat!
- 12-14 jalapenos
- 1 8 oz package cream cheese, room temperature
- 1 c. chopped green onions
- 1/2 c. diced bacon or bacon bits (REAL bacon - not the fake stuff!)
- 1 c. shredded cheese (recommended: cheddar, colby jack)
- 2 tsp garlic powder
- Preheat oven to 350°F. Wear gloves or rub 1 tsp olive oil into your hands. Cut each pepper in half, and use a spoon to scoop out the membrane and seeds. Tap the pepper on the cutting board to remove any more seeds.
- Mix up all the other ingredients except for paprika. Spoon some filling into each pepper shell. I start by putting a couple tablespoons in each pepper, then spreading whatever filling is left amongst them evenly.
- Sprinkle paprika on each popper. Bake the poppers for at least 20-30 minutes. The longer they bake, the less spicy they become.
You can bake these up then stick them in the freezer. Freeze them individually then put them in a freezer bag, heat them up in the oven when you want to eat them.
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