Jalapeño Poppers á la Jess
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
- 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.
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.
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.
Around now, the bacon should be par-cooked. Take it out of the oven, and set it aside to cool.
While the bacon is cooling off, combine the cream cheese and the shredded cheddar cheese in a bowl. Mix them together.
Once the cheesy goodness is well-mixed, it's time to stuff the peppers.
Get a spoon, and fill the hollow part of each pepper with the cream cheese/cheddar mixture.
Once the peppers are stuffed, it's time to get the bacon involved in things.
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.
Get your flame at about 1 inch, and toss those babies on the grill. Close the top, and walk away for roughly 8 minutes.
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.
Once they've cooled, serve them with anything you like!
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!