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You too can witness a food miracle in the convenience of your own kitchen! The mind-blowing miracle of a cheese-stuffed, bacon-wrapped Jalapeno Popper!
Ingredients for Jalapeno Popper:
Fresh whole Jalapeno peppers
Cream cheese (light or regular)
Bacon (turkey or regular)
NOTES: Each whole jalapeno creates two poppers. The “brick” style cream cheese works best. Cut off a slice of cheese and then cut the slice in half. Use one-half slice of cheese per jalapeno. One slice of bacon (cut in two pieces) is used for two poppers, so you will need the same number of bacon slices as whole jalapenos.
DIRECTIONS:
Preheat your oven to 450(F). Watch your fingers!
Seriously.
Halve jalapenos.
Remove seeds.
Remove all seeds for mild; leave some seeds for more heat. (The pepper on the left will be more spicy than the pepper on the right.)
Cut slices of cream cheese from brick and then cut the slices in half length-wise.
Fill jalapeno halves with cream cheese.
Cut bacon in half, length-wise.
Wrap cheese-filled jalapeno halves with bacon.
Place on a baking sheet deep enough to catch grease. Non-stick foil can be a lifesaver for clean-up.
Bake in 450(F) oven for about 20 minutes or until the bacon is crispy and well done.
Remove poppers from baking sheet and allow to drain on paper towels.
Check for image of The Hoff ;)
CAUTION: Poppers will be hot! They just came from a 450 degree oven! Don’t go shoving them into your mouth right away or you will never forgive yourself.
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Link to the Hoffepeño! video.
Link to the accompanying Hoffepeño! blog post.
This sounded so good (after 5 or 6 Coronas) that I had to get in my car and go get some jalapenos and bacon. They are in the oven right now. I just hope I see Hoff.
A great recipe. I’m originaly from New Mexico and this is exactly the way we prepared POPPERS. The only difference is that we would cook them on the grill. Nice job Betty. It’s a great ,super simple, tastey treat.
Hey Brooks! Thanks for the Popper Validation! Next time I make them I am going to try them on the grill! Sounds fantastic!
xo,
Betty
Betty,
I never thought to cut them (jalepeños) like that.
I like to stuff them with the cream cheese, wrap them in bacon then smoke them in the smoker. Up till now I have been doing it the hard way, cutting off the stem end, cleaning them out with a knife. Stuffing the cream cheese looks so much easier your way.
I am doing it your way from now on….
Big thanks Average Betty
Roger
Sorry this wasn’t posted earlier………….
I’ve been enjoying these since my ipod was first graced with it last year. The recipe has been shared with many co-workers and friends……..the only problem is my favorite deli is beginning to wonder why I keep asking for those rubber gloves………….maybe it’s time I buy myself a box? Nah, I’ll keep them guessing. :)
Thank you for a wonderful easy recipe…….
Hey Lisa!
Thanks for the sweet comment! I am so glad you love the Hoffepeños and have shared them with your co-workers and friends :)
You must be buying some great bacon from that deli, so they probably don’t mind the gloves… But if you really think they mind, maybe bring the butcher a Hoffepeño or two!
Cheers,
Betty
Betty,
I made the Hoffapenos this year for the superbowl. I started with your recipe but then I made the recipe my own with a few of my own touches. Thanks for such a great idea.
Hi Ben!
So glad you gave the Hoffs a whirl and even happier you put your own touches on them… that is what it’s all about! I’d love to know what you did?!?!
Cheers,
Betty
I
These are one of our favorite snacks, but we also like to mix a little ranch dressing seasoning mix with the cream cheese. Yum
MMM! Thanks Gloholmes! Great tip!
Awesome! My jalepeno plant is quite prolific so this is a easy and quick way to enjoy them!
How cool, Susan! Homegrown Jalapeno Poppers! I’d love to know how they turn out ;)
My popper recipe is similar, except that I don’t cut the peppers in half. I use larger jalapenos (mine were homegrown) and I insert a little smokey sausage into each one along with the cream cheese. I also grill them to add a smokey flavor. After wrapping with bacon, I insert a tooth pick into each pepper to keep everything intact. Soaking the tooth picks in a cup of water for about 15 minutes keeps them from catching fire on the grill.
Such a clever way to do them! I am making a batch tonight. Can’t wait!
my family makes these all the time! except we wrap them with bacon until you can’t even see the jalapeño. and we call them river rats.XD
What is a fireroasted onion wheel? Is that where you half the onion, putt hem in tin foil and roast on the grill? I did see a restaurant on food network that cooked the poppers on the grill. Looked really good.
An “onion wheel” is a slice of onion. You know, like you were making onion rings, but instead of pulling apart the rings, you leave it in a wheel. I put the jalapenos and onion “wheels” on the grill, no foil. You can also watch the Jalapeno POP Burger video to see me make the burgers for a little more guidance. Hope this helps!
This is some seriously good stuff. I’ve been using the spreadable Philly cream cheese and just cutting the bacon the short way to wrap it. I’m thinking about doing something similar with a habanero pepper.
Great recipe, I wear contacts so when I work with Chili’s I wear the light weight food service gloves, I also use a grapefruit spoon to get the seeds out.
Alan – do the habanero and let me know how it is… if I don’t try it first :)
Deena – Yes! Gloves can be great and a grapefruit spoon is genius!!
i like your jalapeno pop burger as soon as i see your burger picture idecide i will try this it will be better burger in town and i ve don trail in my restaurant where is i am working now i sugest to my operation manager put this in new menu. i hope it will help to Increase our business
this is one of the best things ever.
Just an interesting fact you all may want to know. The hot intensity isn’t in the seeds but in the white membrane that hold the seeds to the pepper. The intensity can be managed by how much membrane you leave in the pepper and you can remove all the seeds. Or another tip, pull out all the membrane and mix it in the cream cheese to temp and then stuff them. This way you can taste the temp before you cook them, although it does increase some while cooking it’s an easy way to judge intensity beforehand.