My husband and I LOVE these!
Bacon Wrapped Jalapeno Poppers
NOTES:
You can make as few as you need or up to about 24 poppers with this recipe. You can save the remainder of the cheese mix in the fridge for quite some time to make another smaller batch. Also, it’s the seeds and oil that create the “heat” in the jalapeno. By removing the seeds and rinsing the peppers, you’ll remove much of the “heat”. You can leave some seeds in and/or not rinse the jalapenos if you prefer a little more “heat”.
Also, you can place the seeds on a paper towel to dry out (1-2 days) and save in a Ziploc bag for planting. Jalapeno bushes grow great in Central Florida. I harvest about 200 jalapenos per year from 1 bush! Just push the seeds down about 2 inches in the soil and water.
INGREDIENTS:
8 ounces cream cheese (softened – leave on the counter for approximately 1 hour)
½ cup shredded cheddar cheese
Thick sliced bacon – cut strips in half
Fresh jalapenos – slice in half lengthwise and remove seeds and veins (you can just run your finger down the jalapeno to easily remove the seeds, then rinse the halved jalapenos). You can use gloves if you choose, otherwise, thoroughly wash your hands afterward. Don’t touch near your eyes before washing your hands!
DIRECTIONS:
Mix cream cheese and cheddar cheese with a mixer. Fill each half of the jalapeno with the cheese mix. Lightly push two filled halves together. Wrap in bacon and secure with a toothpick.
Bake at 425 degrees for 30 minutes.
You can use any type of dip, if desired. Ranch is always great!
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