Jalapenos, bacon and cream cheese come together in a trifecta of spicy, savory goodness. Otherwise known as poppers, the most time-consuming part of this recipe is the prepwork that goes into gutting and slicing the peppers. Once that’s out of the way, cream cheese slathers on in seconds. Add bacon and it’s a wrap. Here’s what you’ll need to make this recipe happen.
Jalapeno Poppers Recipe – Ingredients:
- 12-15 jalapenos
- One (1) 12-oz package cream cheese, softened
- 1 package of bacon
Utensils:
- Large broiler pan with slots; or, baking pan with rack – important to collect the bacon grease as these cook
- Paring knife
- Medium bowl of cool water
- Rubber gloves, to protect fingers from the hot peppers
- Small spoon
Jalapeno Poppers – To Make:
Soak the jalapenos in cold water. When you’re ready to start stuffing and wrapping the peppers, don a pair of clean rubber gloves. This will protect your skin from the spicy heat of the peppers and their seeds.
One by one, pat dry and slice in half longways. Use the small spoon to scoop out the seeds, and scrape away the pith, which is the white part inside. Set your baking pan nearby and ready to receive peppers as you make them.
Warning: AVOID TOUCHING YOUR EYES while working with jalapenos! If you haven’t pulled the gloves on yet, you may start to think it’s a good idea, as halfway through the project your fingers will start to burn. It’s not anything that goes away with a quick wash of the hands.
Assemble your poppers as follows: Scoop some of the cream cheese into half of a jalapeno. Wrap in a bacon slice (you may want to cut your bacon slices in half if you don’t think you have enough for at least 12 pepper halves).
Place the bacon-wrapped pepper on the metal pan and repeat the process with the rest of the ingredients.
Bake until the cream cheese melts and the bacon browns. These are always a party favorite!
