Jalapeño Poppers
March 1, 2009 – 6:18 pmThese are straight from Ree at The Pioneer Woman. They’re incredibly tasty. I usually scrape out all the seeds and membrane from the peppers, which makes them pretty mild, but if you want more of a spicy hit, just leave in some of the membrane and seeds. Make sure that you wear gloves when you’re working with the hot peppers, otherwise the capsaicin in the essential oils absorbed into your hands could lead to some unpleasantness later on.
I have no good reason to have made these. I just wanted them, and as I knew that I’d be the only one eating them, I only got 4 peppers. The recipe scales very easily, so make as many as you want!
Jalapeño Poppers
Makes 8 appetizer bites
4 jalapeño peppers
4 oz cream cheese
4 slices bacon
Slice the bacon in half cross-ways so you end up with 8 even shorter pieces. Cut off the stems of the jalapenos and slice them lengthwise. Scoop out the seeds and white membrane ribs. Press about half an ounce of cream cheese into each jalapeno half, filling it up and slightly mounding over. Wrap each bite in a piece of bacon and secure with a toothpick if necessary. Place on a metal cooling rack nested in a baking sheet (this will allow the fat to drain away). Cook for about 25 minutes or until the bacon is nicely browned and getting crisp and the cheese and peppers have bits of browning as well. Serve warm.
