So, entertaining people is something I really enjoy doing, and while my top-notch personality, way with words and charm are usually entertaining enough, sometimes I need a little backup
For real, though, we had some friends over last night and I wanted to make something with a little flair, that was still relatively quick and easy. There are something like 484,334,565,632,457 recipes out there for Jalapeño poppers, but these did the trick and worked so well, I’d thought I’d share.
• An 8 oz package of cream cheese
• One cup of shredded or grated cheddar cheese (I like sharp cheddar)
• 12 Jalapeño peppers
• Two pounds of bacon
In a mixing bowl (I use a large one so I don’t slop stuff all over the counter and get myself in trouble with my wife), combine the cream cheese and cheddar and blend.
Next you’ll want to prep your peppers (say that a few times). Cut the top off the pepper, then slice in half longways. Technically you could leave the pepper whole and just hollow out from the top, but halving them gives you twice as many poppers. You’ll want to de-vein and remove the seeds from the peppers. The seeds and veins are where the heat comes from, so if you’re not into spicy, make sure to get them ALL out of there. If you’re looking for a little heat, you can toss some of the seeds into your cheese mixture.
Now, it’s time to get down to business. Using a single strip of bacon, wrap the pepper, making sure to cover all sides of the pepper and closing in the cheese filling. You don’t necessarily have to use a toothpick, but I find it handy for keeping the poppers put together. Note – if you’re going to use toothpicks, soak them in water for an hour or so, that way they don’t burn in the oven
This batch made 24 poppers and seemed to be just enough for a crowd of 8, but you can easily adjust the ingredients to match your crowd. Altogether, this recipe is fairly simple and seems to be a big hit at gatherings.