Making Jalapeno Poppers for the Fourth of July! Today, for Super Bowl Sunday! Perfect.
OMG! Major taste factor here. This recipe is a prime example on how just a few ingredients can yield such a tasty little appetizer. I mean just because there aren’t very many ingredients does not mean we are compromising on flavor!
The bubbly, cheesy filling paired with the slightly crisp bacon and spicy jalapeno is the perfect prelude to any bbq or Southwestern style fare.
Heck, I just might make these little puppies as my main entree. Paired with an ice cold beer, of course.
Please, please, please take my advice and use gloves. The oils from the jalapeno will permeate your skin and there is just no telling how long it will linger.
Then you’ll forget that you handled spicy jalapenos and you will touch your eye or something and you will yell, with pain, on how the stinging hurts.
I’m just sayin’!
It is important to use pepper Jack cheese, too. It gives the poppers such a nice dimension of spice and flavor to them.
In a small bowl mix together the cream cheese (at room temp), cheddar cheese and pepper Jack cheese.
Cut the jalapenos in half and remove the seeds and membranes (this is really where all the spice is in a jalapeno). Notice I have gloves!
That’s a lot of jalapenos.
Fill each one with the cheese mixture and place on a foil lined baking sheet that has been lightly coated with cooking spray.
Wrap each jalapeno with a half of a slice of bacon. Secure the bacon with a toothpick.
Bake in a 375 degree preheated oven for about 20-25 minutes. The cheese will be golden and bubbly and the bacon should be slightly crispy.
These can also be made several hours ahead so all you have to do is pop them in the oven when your guests arrive. Enjoy.
Baked Cheesy Jalapeno Poppers
12 fresh jalapeno peppers, halved lengthwise, seeds and membranes removed
6 ounces cream cheese, at room temperature
1 1/4 cup Pepper Jack cheese
1/4 cup sharp cheddar cheese
1/2 teaspoon ground cumin
12 slices bacon, cut in half
Pre-heat oven to 375 degrees f. Lightly grease a baking sheet and set aside. For even easier clean up line pan with foil and lightly grease.
In a bowl, cream together the cream cheese, Pepper Jack cheese, Sharp cheddar cheese, and ground cumin.
Using gloves, cut the jalapeno peppers lengthwise and remove seeds and membrane with back of spoon. Fill each halved jalapeno with the cheese mixture. Making sure not to over fill. Wrap each filled jalapeno pepper with 1/2 slice of bacon and secure with a toothpick. At this point you can cover and refrigerate for up to 6 hours before baking.
Bake the poppers in a preheated 375 degree oven for about 20-25 minutes. The cheese will be bubbly and the bacon should be a little crispy. Makes 24 Jalapeno Poppers.