I helped make 100 jalapeno poppers for my friend’s 40th birthday party in Texas this past September. They were a big hit. It’s no surprise because Texans love jalapeno poppers. Upon my return home, I made them for my husband and he LOVED them too. I also made them recently to serve as an appetizer for our Thanksgiving meal. Again, they were a big hit. Obviously, you can’t go wrong with these. They truly are wonderful.
25 fresh jalapeno peppers
16 ounces cream cheese, softened
16 ounces shredded cheddar cheese
1 package bacon, cut in half
Preheat the oven to 400 degrees F.
Wash the jalapenos peppers and dry. Cut off the stem end and then cut in half, long-wise. Clean out the seeds. You may want to wear disposable gloves while working with the peppers.
Mix the softened cream cheese and shredded cheese together. Mix in any other seasonings you may want (ground cumin, chopped cilantro, salt, pepper, etc…). At this point you may also add cooked crab meat, chopped shrimp or other ingredients to the cheese mixture. Using a knife, fill the jalapenos with the cream cheese mixture.
Wrap each stuffed jalapeno with a half strip of bacon. Secure with a toothpick. You may want to pre-cook the bacon half-way before wrapping the poppers. I think this makes the bacon crisper on the end product. I usually line a plate with paper towels and place the bacon on top, covering with more paper towels and zapping in the microwave for 3 to 4 minutes. You want the bacon to still be pliable.
Place the jalapeno poppers in a baking dish and bake at 400 degrees F. for about 30 minutes, or until the bacon is crisp and the cheese in the poppers has begun to brown on top.
Remove the jalapeno poppers from the oven and serve warm.
Jalapeno poppers can easily be made vegetarian. Don’t use bacon. They are still awesome.