I know that we have posted jalapeno poppers before, but I really can’t get enough of them. Tom has finally gotten me to quit buying the ones from the freezer section, stuffed with processed cheddar (even though I still love them), but that hasn’t stopped me!
This recipe is based loosely on one a good friend of mine makes. She uses canned pickled jalapenos, stuffs them with cream cheese, and tops them with crumbled bacon, and they’re very tasty. So, I thought, “Why not use the same ingredients, but take fresh jalapenos, stuff them with cream cheese, wrap them in bacon, and bake them??” Well damn, if The Pioneer Woman isn’t always one step ahead of me.
All you’ll need is:
cream cheese, softened
bacon, sliced in half
1. Preheat the oven to 350 degrees. Cut the jalapenos in half, lengthwise. Scrape the seeds and most of the ribs out. Leave a little, if you like some heat.
2. Fill them with the softened cream cheese.
3. Wrap with bacon. Secure with toothpick. Place on a baking sheet (even better if you have one that has a rack, so the grease can drip off) and bake for about 25 minutes, or until the bacon is crisp.