I remember it like it was yesterday, my first port call to Acapulco with the Coast Guard. The sun was shining brightly, and the air was filled with the aroma of ripe seamen. I wanted to stretch my legs as far away as possible, as I walked along the bustling streets, something caught my attention – a small food stall selling what looked like jalapeno poppers. Of course, I had to try them. One bite into that crispy, golden brown exterior and the juicy, spicy goodness inside, and I was hooked. These are not your ordinary freezer section jalapeno poppers.
The recipe isn’t hard with just three simple ingredients. Cream cheese smeared into the inside of the pepper wrapped in bacon and baked. What’s tricky is baking the bacon long enough to be crispy.I wasn’t able to try my hand at his recipe at first. It was several years before I was able to say that I owned a stove again, but that memory is still there.
I spent months trying different methods until I finally found something that I liked. I’ve tried pickling the jalapenos for a few days I tried balling up shredded pepper jack cheese in the middle, But the easiest and best tasting for me is to just keep it simple and easy. Now, I share this delicious creation with everyone who dares try it. It may take some experimentation to find your taste profile, but trust me, it’s worth it.
Just remember it doesn’t have to look good, or be good for you, it just has to remind you of your grandmother.
Bacon Wrapped Jalapeño Poppers
Deseed the Jalapenos.
Remove the top of the pepper.
Slice in half length wise.
Cut out the seeds and the connecting material.
Wash the pepper under cold water.
Add Cream Cheese
Using a small spoon to portion the cream cheese get the cream cheese into the hollowed out pepper.
This will take some practice and will be messy but you have a sink right? Good! the easiest way I have found is to use the pepper to remove the cream from the spoon NOT spoon into pepper. Watch the video, but basically, treat the pepper as if it was a tortilla chip and treat spoon as if it was queso. worst case scenario use your fingers.
Wrap the pepper with bacon
There is another trick to this as well.
lay the bacon on the top of the cream cheese closest to stem portion of the pepper (broadest side). Wrap in a spiral down to the point of pepper. Use the sloping point to alter the direction of the bacon and lay the final flat over the top to secure the wrap in place.
Again watch the video, but with twelve peppers to practice on, you'll figure it out. It doesn't have to look good, it just has to remind you of your grandmother.
Bake at 350 or 400
Bake those little rascals till the bacon is where you would eat bacon.
The peppers will not kill you if eaten raw, nor would the cream cheese. The bacon is the only ingredient that needs cooking. So cook the bacon to your liking. 400 degrees for crispy bacon, 350 degrees for floppy bacon.
Serving Size 4
- Amount Per Serving
- Calories 611.72kcal
- % Daily Value *
- Total Fat 54g84%
- Cholesterol 92mg31%
- Sodium 1840mg77%
- Potassium 96mg3%
- Total Carbohydrate 4g2%
- Dietary Fiber 0.5g2%
- Sugars 2g
- Protein 27g54%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.