Prep 40 mins
Cook 30 mins
Roast jalapeno peppers stuffed with cream cheese and wrapped in bacon. These are a little time consuming, but the results are delicious. Prep time includes time to grill the peppers. You can let your imagination go wild and adjust the recipe by adding anything you think sounds good. Cream cheese measurement is an estimate because of the difference in pepper sizes. Thanks to Chuck who makes these and takes them to all the neighborhood cookouts and potlucks. He often goes home with requests for more.
- Halve and seed the jalapenos.
- Roast on a hot grill just until skins start to turn dark.
- Slice the bacon strips in half.
- Fill the jalapeno halves with cream cheese.
- Wrap halves with bacon and secure with a toothpick.
- Bake in a 350 degree oven about 30 minutes or until bacon is done to your liking.
- Serve warm.
Ron in Ohio Sez: I really hate to be critical - But - After living in Texas in 1992 and trying my first Jalapeno Popper, I have been making my own ever since. The way native Texans taught me. First - Back then, and perhaps it was before a large influx of "Damned Yankees" polluted the native Tex-Mex cuisine - I never saw Jalapeno Poppers being made with Cream Cheese except at supermarket deli's and chain restaurants. They were always stuffed with a wide array of shredded cheeses, usually Cheddar. Now, my back deck is crowded with three B-B-Q grills and two smokers with another smoker type soon to be added if I can find the room. I have mixed what I learned in Texas with local know-how and available ingredients. So, I am not going to claim that my creations are authentic Texas. Here's how I do Stuffed Jalapeno Poppers: 1) I only cut the stems off of my Jalapenos. I only de-seed and scrape the membranes out of the ones that will go to the folks who don't like spicy food. For them, the night before, after ya' prep the poppers, soak them overnight in a bowl filled with Sprite. It will remove most of the capsaicin and in my opinion, most of the fun and flavor. 2) After slicing open and butterflying a Jumbo Jalapeno I will fill it with a variety of meat stuffing. I have used ground Deer meat, ground Lamb, ground Pork Sausage, barbequed Pulled Pork, Cooked Shrimp, Little Smokey Sausages and Cocktail Hot Dogs. I have yet to attempt those wonderful Crab Meat Stuffed Jalapenos that I had in South Texas. 3) Next comes the cheese. I always use shredded Sharp Cheddar and usually mix in some shredded Monterey Jack, Mozzarella, Parmesan or whatever is available or sounds good. Add a dash of my favorite rub and close. 4) Finally, I'll wrap each Jalapeno with a slice of bacon and lay them in an aluminum pan or on aluminum foil on an already hot grill. By being careful how I wrap the Bacon and by making sure that both ends are under the Jalapeno after draping the last end of the Bacon over the open end of the Jalapeno lessens the amount of cheese that runs out and eliminates the need for toothpicks. And last, another sprinkling of my favorite rub. 5) Now, if ya think that grilled Jalapenos are so much bettern' oven cooked ones - And they are! Ya' gotta' try smokin' them instead - That's the best yet! They'll be soft through-out. But - The smoke seems to do something to the heat level. They will be hotter'n the oven or grill cooked Jalapenos.
remove the seeds? what fun is that?! might as well use bell peppers... lol
I add a little garlic salt to the cream cheese and bake them on about 300 for about an hour. Dont have an outside grill but this makes the peppers very soft and after about an hour I crank up the heat so the bacon can get crisp.