Jalapeño Poppers
photo by Billothick
- Ready In:
- 1hr
- Ingredients:
- 5
- Serves:
-
4-6
ingredients
- 1 -2 dozen jalapeno
- 8 ounces cream cheese
- 6 ounces smoked gouda cheese
- 1 tablespoon bacon bits
- 0.5 (8 ounce) can crushed pineapple
directions
- Soften cream cheese, grate the gouda, partially drain the can of crushed pineapple and combine all with the bacon bits.
- While that rests, cut the stem ends off 1 to 2 dozen jalapeños, depending on their size. Remove the seeds and the membrane. Using a small spoon or knife stuff each jalapeño.
- Place the filled jalapenos in a rack and cook on the grill or in the oven at 350° for 30-45 minutes, again, depending on the size.
- Keep some of the cheese mixture to serve with them because some of the cheese will bubble out. I use a foil bread pan and cut X's in the bottom, place upside down and press the jalapeños into each hole. Can usually get 6-8 in each. Makes cleanup easy, just throw them away after. I also have a jalapeño rack I got at a store, but the foil is way easier and will accommodate various sized jalapeños. All love these with the hot peppers and the sweetness of the pineapple. The smoked gouda is a nice touch and differs greatly from cheddar. Can also dice jalapeño to add to the cheese mix. ENJOY.
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RECIPE SUBMITTED BY
I live in Barrington NH. I'm a general manager for a moving company. My wife of 31 years is truly enjoying me taking over the cooking at home. It is a great stress reliever for me. The kids love it too. We camp, kayak and I'm a motorcycle rider. My passions are riding and cooking. Just being outside. Over the past couple years I've been using a smoker and getting better at it all the time. Still consider myself a rookie though. My cooking involves finding a recipe that looks good and adding my little twist to them. Most of the time I'm successful. The food chanel is my favorite chanel. My favorite cookbooks are on line and this is a great one. I still have Betty Crocker from a wedding present. I just love to cook.