TGIF, friends! I hope you had a wonderful Valentine’s Day! Other than dinner out, it was a typical day for my husband and me. We are still working on several projects, but today I thought I’d share with you a quick and easy appetizer. Jalapeño Poppers!
Last weekend my husband, Brad, and I went to a casual dinner party at a friend’s house. They were having a Mexican themed dinner complete with Carnitas, dips, rice, etc. We offered to bring an appetizer and some wine. Usually our go-to appetizer is guacamole, but alas we didn’t have any ripe avocados. So, to carry out the Mexican theme, I decided to make Jalapeño Poppers for the first time! They were so easy to make and were delicious!
I found this recipe on Pinterest and is by Dinner at the Zoo and is called Bacon Wrapped Jalapeño Poppers. The recipe got 5 out of 5 stars, so I knew it must be good! Prep time is approximately 10 minutes and makes 12 servings.
BACON WRAPPED JALAPENO POPPERS RECIPE
- 12 jalapeno peppers approx. 3-4 inches long
- 1 eight ounce block cream cheese, softened
- 1 cup cheddar cheese (I used sharp cheddar)
- ½ teaspoon onion powder (I also added ½ tsp. garlic powder)
- ½ teaspoon salt
- ½ teaspoon pepper
- 12 sliced bacon (do not use thick cut)
- cooking spray
1-Preheat oven to 400 degrees. Line a cookie sheet with foil and coat it with cooking spray.
2-Cut the jalapeño peppers in half lengthwise and use a spoon to scoop out the seeds and ribs.
3-In a mixing bowl combine the cheeses and spices. (I used my Kitchen Aid mixer)
4-Fill each jalapeño half with the cheese mixture.
5-Cut the slices of bacon in half and wrap each pepper in a slice of bacon. (you can use a toothpick to secure)
6-Arrange the peppers on the baking sheet and bake for about 20-25 minutes until the bacon is crispy and browned.
7-Serve immediately and enjoy!
NOTE: I ended up cooking mine for about 35 minutes because the bacon didn’t look done after 25 minutes. The downside is the cheese started to melt out of the peppers. I think next time I will precook the bacon a little and then wrap the poppers prior to baking or else just use bacon bits. I also found that using smaller jalapeño peppers worked better than the larger ones, making them more of a bite-sized appetizer. But they were cheesy and delicious!
Since we were taking the poppers to a party, I transferred them to a pretty platter and covered it with foil. This made it easy to transport and serve. I think they were a hit because the tray was quickly empty! You’d think the poppers would be super spicy, but because I removed the seeds, they had just the right amount of kick. If you like it a bit more spicy, you can throw in a few jalapeño seeds to the cheese mixture. You can also make the cheese mix ahead of time and fill the peppers right before a party.
Well, it’s been a busy week here and I need to finish my craft room. Stop back by next week and check it out! Fingers crossed it will be done by then! Have a great weekend! xo Dell