Sunday, August 1, 2010

Bacon-wrapped Jalapeno Poppers

These were a BIG hit at the pool party. Not spicy!!!! Just full of jalapeno flavor and creamy, bacony goodness.

Ingredients
10-15 jalapeno peppers

1 tub of whipped cream cheese - I also added a good spoonful of chive cream cheese since I happened to have it on hand. Aldi sells tubs of whipped cream cheese for $1.79, which is about $1 less than Philly at Jewel or Joseph's.

about 1 cup of finely shredded colby-jack cheese (or other good melting cheese)

10-15 slices of pre-cooked bacon - I get it at Sam's Club for about $9 for 4 lbs worth of cooked bacon. So convenient and really a great deal.

20-30 wooden toothpicks

1 large ziplock bag

Preheat your oven to 275 degrees.
Slice your peppers down the middle. Use a paring knife and remove ALL of the ribs and seeds. That's where all of the heat lies. Use gloves if you have sensitive skin and wash your hands with dish soap (it cuts through the oils) after you are done.
Mix together your cream cheese and shredded cheese.  Load the cheese mixture into one corner of your ziplock baggie and snip off the tip. You now have an awesome disposable piping bag to fill your peppers.
Fill them all up with a generous amount of the cheese filling.

Cut your slices of bacon in half and wrap a piece around each pepper. If you really like bacon, use whole slices instead of half slices. Secure the bacon with a toothpick.
Bake them in the oven for about 25-30 minutes. Slow and low so the peppers cook and the cheese doesn't bubble out.

I guarantee that EVERYONE will be able to eat them. Not very spicy at all. Just full of flavor. They were a hit at the pool party that I brought them to.

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