Pineapple Jalapeno Poppers
- Ready In:
- 12 jalapenos, halved lengthwise and seeded
- 1 (8 ounce) container cream cheese with pineapple
- 12 slices bacon, thin slices- halved
- Fill jalapenos with cream cheese and wrap with 1/2 slice of bacon.
- Bake in oven at 400º on preheated shallow pan until bacon is crispy (about 15 minutes).
- Variation: Stir 1/2 cup grated sharp cheddar cheese into the cream cheese.
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Moi Caliente! These boogers are great! I opted for the cheddar cheese add-in & also added 1/4 finely diced Valdalia onion. I used 8 oz. cream cheese block & added in pineapple tidbits to taste. I smooshed them & liked the wee little chunks better than going for crushed pineapple. I cleaned the jalapenos a couple of days before putting it all together - stored them in a ziplock bag - they maintained their crispness in fridge w/o problems. I slit them from stem to stern on one side with the stems sitting up (great serving handles for the stuffed pepper). They required just under 40 mintes at 350 when cut & filled in this manner. The ones I did not get most of the pith out at the stem end out were HOT HOT HOT! Made for a fun sort of "Russian Roulette" appetizer - LOL! Will definately be making these again & again -just beware of getting the membrane which holds the seeds as well as the seeds unless you really want to risk being burned twice! ;) Thanks Cookingfor7, for this great fun appetizer with just the right balance of sweet, salty, smoky, unctuous & hot!
I agree......these are really good. For some reason I did need to bake mine longer to have the bacon crisp. Perhaps there is a 'thinner' slice of bacon??? The thing that takes the longest is making the jalapenos ready, stuffing them and wrapping them. Eating them is a cinch! Thanks for posting this recipe! (By the way my grandparents homesteaded in the Elbert vacinity, still have family there.)
I thought I would try another one of your recipes since your cinnamon rolls were soooo awesome! This one didn't disappoint me! They got gobbled up fast at Christmas- and this is my new favorite appetiser. Everyone wanted more, but the pan was gone in a flash! You're right, I would have never noticed the pineapple- I'm calling that my secret ingredient! Everyone asked for the recipe, but I think I'm going to keep this to myself for a while- I don't want them to know how easy they are. Do you know if they sell jalapenos already halved and seeded?
RECIPE SUBMITTED BY
Hello! My name is Carla. I have 5 kids ages 10 and under. I love to cook, sing, paint, bicycle, and play piano. It's hard to squeeze in that many activities anymore though, but I still manage. I grew up in Alabama and learned to cook everything southern. I spent a lot of my childhood and all of my adult life in Colorado, the healtiest state in the nation. I've become a health and fitness fanatic. I'ts a real trick to balance healthy eating and southern cooking. I've learned to make a lot of modifications to make those southern dishes work for us though.