This is a really easy, surprisingly delicious appetizer that’s one of my favorites. All you need is a package of bacon (I like center cut), fresh medium sized jalapeño peppers, and cream cheese.
Wash the peppers and cut off the stem. Slice lengthwise, so that each pepper makes 2 little boats. Rinse and remove the seeds.
Spread the cream cheese inside the jalapeño half.
Slice the strips of bacon in half, and wrap each piece around the pepper, securing the ends with a toothpick.
You can use a typical oven to cook the poppers, but I like to use my small convection oven/toaster. It doesn’t heat up the room, and it cooks the bacon more evenly for a more crispy finish to complement the soft cream cheese.
Preheat the oven to to 450 degrees and bake the poppers for 15 minutes, or until the bacon looks done and the cream cheese is beginning to brown. Allow them to cool for a few minutes, then serve.
Now a lot of people expect these poppers to be too spicy to enjoy. While its true that jalapeños vary in hotness, most peppers lose their heat during the baking process. I find that the peppers are almost sweet, and I don’t like my food too spicy. If you like your peppers hotter, try leaving in the seeds or cooking them for less time. If you are particularly sensitive to hot foods, then cook them for a longer period on 400 degrees F. A soft, well cooked jalapeño pepper shouldn’t be too spicy.
Tags: appetizer, bacon, jalapeno, jalapeno poppers
October 17, 2007 at 2:23 am |
What wine would you recomend serving with this?
November 8, 2007 at 8:21 pm |
I like to serve this with a red wine, usually a pinot noir or merlot.