Jalapeño Poppers á la Jess

 Spicy, cheesy, bacon-y goodness. 

Spicy, cheesy, bacon-y goodness. 

Summertime spiciness

It might seem counterintuitive to go for spicier foods when it's sweltering outside. Even more so if you, like us, are in the Texas heat. But I am here to tell you that this is the BEST time to consume all things spicy. Salsa. Curry. Jalapeños. 

As luck would have it, we recently had some friends of ours give us FIVE POUNDS of organic jalapeños, fresh from their garden. What does one do with such bounty? Many things. But today, I'll be sharing my all time favorite way to cook and consume the feisty little peppers. We popped over to my parents house to celebrate Independence Day this year, and my father was kind enough to let us document the process at his casa. Thank you, daddy!

*disclaimer: I make nothing off of this. Nobody has casually offered us monies to use certain products. Everything you see is just what we prefer to use in our home, and have around. That said, I also do not own the rights to any of the products used, so... someone tell me if I need to start hiding labels. *awkward dance*

Jalapeño Poppers á la Jess

Prep time: 20ish minutes

Cook time: 10ish minutes

Total time: 30ish minutes

Yields: 16 jalapeño poppers

 Behold: The things that you'll need! The beer is optional. The gloves are not. 

Behold: The things that you'll need! The beer is optional. The gloves are not. 

You'll Need:

  • 8 fresh jalapeños (shout out to the Burrows for donating the peppers to the cause!)
  • 8 oz. cream cheese at room temperature
  • 1 cup of cheddar cheese, shredded 
  • 8 strips of bacon 
  • pepper jelly or barbecue sauce
  • gloves for handling the peppers (TRUST ME. Don't learn this lesson the hard way)

Preheat the oven to 350, and fire up the grill. 

 Par-cooking the bacon first makes for less waiting later. 

Par-cooking the bacon first makes for less waiting later. 

Put the bacon strips on a baking sheet, and pop it in the oven just long enough for it to cook a LITTLE. You don't want it crispy, or it won't wrap well later. 10 minutes should be enough. 

While that's cooking, pull on the gloves, grab a paring knife and jalapeño corer (if you have one), and get to work on those peppers. 

 Try and get all the seeds off, but you can always rinse them off later. 

Try and get all the seeds off, but you can always rinse them off later. 

Slice off the tops of the jalapeños, and scoop out the core. You should be able to get out most of the seeds, but you can deal with them later.  

Also, if you're a sissy-pansy pants (like yours truly), you can put the peppers in an ice water bath to take out some of the zing. 

 Not pictured: our kiddo splashing in his wading pool wearing nothing but his birthday suit.   Also not pictured: the ice that was originally in the bowl. This is Texas, and we did this in July. Oops. 

Not pictured: our kiddo splashing in his wading pool wearing nothing but his birthday suit. 

Also not pictured: the ice that was originally in the bowl. This is Texas, and we did this in July. Oops. 

Around now, the bacon should be par-cooked. Take it out of the oven, and set it aside to cool. 

 You may have noticed that we have 8 jalapeños, and only 5 strips of bacon. Listen, I'm a singer. I count to 4. That's it. There's a reason I'm not usually the one doing the cooking, ok?

You may have noticed that we have 8 jalapeños, and only 5 strips of bacon. Listen, I'm a singer. I count to 4. That's it. There's a reason I'm not usually the one doing the cooking, ok?

While the bacon is cooling off, combine the cream cheese and the shredded cheddar cheese in a bowl. Mix them together. 

 If you happen to have any tortilla chips handy, go to town. 

If you happen to have any tortilla chips handy, go to town. 

Once the cheesy goodness is well-mixed, it's time to stuff the peppers. 

 Those of us who wear sissy-pansy pants will need to drain the jalapeños first. 

Those of us who wear sissy-pansy pants will need to drain the jalapeños first. 

Get a spoon, and fill the hollow part of each pepper with the cream cheese/cheddar mixture. 

 The "less is more" concept has absolutely no place here. 

The "less is more" concept has absolutely no place here. 

Once the peppers are stuffed, it's time to get the bacon involved in things. 

 The word you're looking for is "magical". 

The word you're looking for is "magical". 

Cut each strip of bacon in half. Wrap one piece of bacon around each stuffed jalapeño, securing at the bottom. You can use toothpicks to secure the bacon, I just prefer not to with these guys. 

Once that's done, open the jar of pepper jelly/barbecue sauce. Smear a little bit of your chosen sauciness over the tops, and then these beauties are ready for the grill. 

 If you have a fancy pastry brush, this would be a great time to use it, so as to evenly-ish spread the sauce across the top of the poppers. 

If you have a fancy pastry brush, this would be a great time to use it, so as to evenly-ish spread the sauce across the top of the poppers. 

Get your flame at about 1 inch, and toss those babies on the grill. Close the top, and walk away for roughly 8 minutes. 

 Deliciousness is almost ready for consumption. 

Deliciousness is almost ready for consumption. 

After 8ish minutes, check your poppers. They may need another minute or two, they may be done. It depends entirely on how crispy you prefer your bacon. Once you deem the bacon to be to your liking, pull em off the grill. 

 Look at that giant pile of spicy, cheesy, bacon-y goodness. 

Look at that giant pile of spicy, cheesy, bacon-y goodness. 

Once they've cooled, serve them with anything you like!

 Our chosen side-dishes for jalapeño poppers tend to be barbecue related. We're Texans, y'all. 

Our chosen side-dishes for jalapeño poppers tend to be barbecue related. We're Texans, y'all. 

Well, there you go! One of my all time favorite summer time treats (well, who are we kidding. I could live on these bad boys year round) photographed and explained for your culinary pleasure. I highly recommend cracking open a cold one (ANYTHING pairs well with these guys), and eating as many as you can handle! Go forth, and eat good food, dear readers. Until next time!

 Our grill master and his ever hopeful hound. 

Our grill master and his ever hopeful hound. 

 Shameless cute pic of Hippie Junior, because HOLY SMOKES THOSE CURLS. 

Shameless cute pic of Hippie Junior, because HOLY SMOKES THOSE CURLS.