Jalapeno Poppers

I took these tasty appetizers to a party this weekend. It was the second time I'd brought them to share with my kickball team, the Recess Renegades... this time by special request.  More than one of my teammates weren't able to get these off their minds since our last get together!

As far as party food goes, these are pretty cheap and easy to put together.  Plus, they make you look really tough when you bite into a great big jalapeno pepper.  On the spicy level, you can make them as hot, or not hot as you want, it just all depends on how much of the spicy seeds and membranes you leave in the pepper.  I like mine not so hot, so Lee dug it all out.  Truth be told, this batch could have even been a little spicier and still have been delicious!

Overall, the taste is more sweet than spicy, which is surprising when you're looking at this giant pepper.

WARNING! When you're cutting and handling your peppers, don't be a hero, wear gloves.  We get the nitrile gloves that you can find at the pharmacy.  They will save you a lot of pain later.

Here's what you need: (I made a double batch so I used twice the peppers and cream cheese)

Preheat oven to 425 degrees.


Mix your cream cheese, spices and cheddar cheese in a small bowl until combined.

Now to prep the peppers, Start by cutting the top off and then slicing a small slit in a "V" on the peppers side.  Gently pry the pepper open so you can remove the seeds and membranes which will determine how hot you want them. WARNING:  Wear latex gloves when handling the peppers!

Now take your cheese mixture and fill your peppers all the way up,  Once filled squeeze the peppers closed at the seam and use your spoon to scrape the cheese mixture that has oozed out at the top and on the seam. Doing this step will help keep the pepper closed while cooking.

Next take your half strip of bacon and wrap around the seam and the top. It's okay if you don't go all the way around. Put a tooth pick through the bacon and across the seam to help hold everything together while cooking.  The toothpick also makes the pepper party portable!

Place on a sheet pan and bake for about 40 minutes or until bacon is crispy. I use a rack on top of a foil lined cookie sheet to help with cooking as the air will circulate under the peppers.

When they're done, you can serve right away, or take them to go.  We put them in a foil lined slow cooker and leave them on warm until it's time to eat!

INGREDIENTS:

12 - Large Jalapeno Peppers
1 - 8oz Cream Cheese - Softened
2 Cups - Cheddar Cheese
3 Teaspoons Seasoning Salt
2 Teaspoons Paprika

Preheat oven to 425 Degrees.

Mix your cream cheese, spices and cheddar cheese in a small bowl til combined.

Start by cutting the top off and then slicing a small slit in a "V" on the peppers side.  Gently pry the pepper open so you can remove the seeds and membranes.


Take your cheese mixture and fill your peppers all the way up.  Once filled squeeze the peppers closed at the seam and use your spoon to scrape the cheese mixture that has oozed out at the top and on the seam. 


Take a half strip of bacon and wrap around the seam and the top. It's okay if you don't go all the way around. Put a tooth pick through the bacon and across the seam to help hold everything together while cooking.

Place on a sheet pan and bake for about 40 minutes or until bacon is crispy.