Until the age of about 25 I swore up and down that I didn’t like jalapeno poppers.
Now I wonder what was wrong with me for so long. It was probably the way they were always presented to me, chock full of bacon bits, some sort of cheese glob mixture and then deep fried in something else. They just looked like greasy, nasty, vessels of fat coated nasty. No offense to those out there who love them, or are eating them now, it just wasn’t my bag.
It makes me shutter to think of those nasty little pods.
Then I discovered a way to make them that didn’t involve bacon bits, or cheese glob mixtures or even deep frying… and suddenly, jalapeno poppers actually sounded interesting, and dare I say, delicious?
The best part about the way I make them is they are totally customizable. Don’t like spicy? No problem! Prefer a bacon substitute? Go ahead! On a low fat diet? Be my guest.
Huzzah! Finally a popper I could root for! One I could eat over and over without hardcore guilt!
…and it’s really easy.
All you need are jalapeno peppers, cream cheese, and bacon.
These little suckers are a huge hit at every family BBQ. I make them for almost any get to together we have. They barely last 20 minutes… and that INCLUDES the time it takes for them to cool down before you can comfortably eat them.
The Best Jalapeno Poppers Ever
- Fresh, green jalapeno peppers
- bacon, cut to 2 inch chunks, to fit the length of the pepper
- cream cheese, softened at room temperature
Take your peppers and slice them in half lengthwise. Seed them and rinse them underwater if you DO NOT like heat. If you do enjoy a bit of heat, feel free to leave a few seeds in there, but be warned.
Rinse the peppers well and let them dry.
Cook your bacon in a frying pan until just cooked. This not only prepares them for the popper, but also drains them of excess fat and grease. They will continue to cook and crisp in the oven, so if you over cook them in the pan they will be burned and too crispy. Feel free to substitute turkey bacon for a healthier option.
While your bacon is cooking, fill each pepper cavity with the softened cream cheese.
Top each pepper with a slice of bacon.
These guys can be made ahead of time and when ready to eat, cook them in a 350* oven for about 20 minutes. Let them cool at least 5-10 minutes before you eat them all cuz those babies are gonna be HOT!
As long as you really seed and rinse them well they won’t have the heat of the pepper, just the flavor. Make sure if you have sensitive skin to wear protective gloves when handling the peppers because it can cause your hand to become red and painful with a burning feeling. I, um, sort of speak from experience and had to soak my hand in ice cold water to keep it from throbbing. Just a heads up. Enjoy!