BY CHRISTEN, WRITING TEAM INTERN
I’ve always had a taste for spice; the more of an emergency in my mouth, the better. So, of course, I’m a die-hard fan of jalapeño poppers. From time to time, though, a true appetizer-eater must ask herself, “How can I make this better?” And, the only reasonable answer to that question is: bacon. Because who doesn’t love bacon? (But don’t worry, vegetarian friends, we’ve got a delicious tweak to the recipe for you!)
So, let us carry forth to the kitchen, ModCooks of the world, armed with the power of bacon and the gusto of flavor, to reinvent the jalapeño popper!
Bacon-Wrapped Jalapeño Poppers
From The Pioneer Woman Cooks. Makes 40 poppers.
- 20 whole, fresh jalapeño peppers
- 2 bricks (8 oz. per brick) cream cheese
- 1 pound bacon OR 1 jar marinated sun-dried tomatoes
- Heat the oven to 375°F.
- Slice jalapeño in half, length-wise. Scrape the seeds and white membrane out of the peppers with a spoon. This takes away the spice. Leave a few seeds in if you want them to be spicy!
- Smear cream cheese inside each jalapeño half with a spoon or butter knife.
- Unwrap the pound of bacon and slice it into thirds. Take each third and wrap it around a cream-cheese-stuffed jalapeño OR gently tear one side of each sun-dried tomato and wrap it around the pepper. Slide a toothpick through the middle of each creation to keep the bacon or tomato in place.
- Place the peppers onto a cookie sheet. If you have a rack to put on top of the cookie sheet, use it. This will allow bacon grease to escape, and will make your appetizer a little more healthy!
- Bake for 20-25 minutes. Serve warm or cool.
Can you believe something so simple to make looks so gourmet? Have you tried updating an easy recipe?