Tuesday, January 31, 2012
Jalapeno Poppers would be a good appetizer or snack for Super Bowl Sunday. We grow our own jalapeno peppers but there are none in the garden in January! I went to Winn Dixie and bought peppers for around $1.50. This past summer, I picked a 5 gallon bucket of jalapeno peppers and took them to work to share with my co-workers. Everyone talked of making Jalapeno Poppers, except for Sonia who said that her boys called them armadillo eggs! I decided it was time that I learned to make Jalapeno Poppers, especially with an abundance of jalapeno peppers. I used a recipe that I found in Good Taste Magazine and tweaked it to one that I thought we might like. My fear was still the heat! However, the article said that cooking the jalapeno dampens the heat and leaves behind a smoky flavor that contrasts deliciously with the cheese. Well, the article was right. I baked them in the oven and after allowing them to cool for about 10 min., I gave them a try. Phillip and I had agreed that I would try them first as we are both scared of heat! After I finished off my 4, he gave them a try and liked them as much as I did. Who would have thought that we would be eating jalapeno peppers at our house? Try 'em. You'll like 'em.
8 large jalapeno peppers
1 - 8 oz. Philadelphia Cream Cheese, room temperature
1/2 cup shredded cheddar cheese
4 slices of bacon
Cut stems off of jalapeno peppers. Cut peppers lengthwise in half. Remove all seeds and white membranes - this is where your heat comes from. Place all pepper halves in a pie plate that has been lined with aluminum foil.
Combine cream cheese and cheddar cheese. Spoon into pepper halves.
Cut slices of bacon into pieces that will fit the length of each pepper halve. Place a slice of uncooked bacon on top of each pepper that has been stuffed with cheese. (The picture shows that each pepper was wrapped with a piece of bacon. I prefer placing a slice of uncooked bacon on top of each pepper lengthwise).
Bake at 450 degrees for 35 min. or until bacon is crisp.