The latest, greatest simple hors d’oeuvre to hit the email circuit seems to be this version of a jalapeno popper, made better with bacon. If you’ve got a room full of game watchers, this treat will satisfy most of them. They go great with a good craft beer.
It’s so easy – you halve jalapenos and remove the ribs and seeds, then stuff them with a cheese mixture and wrap each in bacon. Bake the stuffed, wrapped jalapenos on a cookie sheet at 350 degrees until the bacon is cooked through; roughly 18 minutes.
Embellish with flavor
You also can put them on a charcoal or gas grill, but it’s tricky to keep the cheese inside if these are halved and you try to turn them. (The trick to it: Freeze them before wrapping in bacon and by the time the bacon cooks and you have flipped them a couple of times, the cheese is now soft and oozy.)
To boost their flavor, I mix the cream cheese with 2 tablespoons of taco seasoning or a Southwest seasoning. It makes a tasty difference.
Jan’s Bacon-Wrapped Stuffed Jalapenos
- 2 3-ounce packages cream cheese, at room temperature
- 2 tablespoons taco seasoning or 2 tablespoons Southwest seasoning
- 20 medium-large jalapeno peppers
- 1/2 pound low-sodium bacon, strips cut in thirds
In a small bowl, mix cream cheese with taco seasoning or Southwest seasoning. Cut jalapenos in half vertically and remove ribs and seeds. (For added heat, leave some seeds in).
Stuff cheese mixture into pepper halves. Wrap each half with a piece of bacon, winding bacon so it ends on the bottom of the pepper. If need, secure with a toothpick.
Place bacon-wrapped peppers on a rack set on a baking sheet. Chill for 30 minutes or covered, overnight.
When ready to cook, heat oven to 350 degrees. Bake peppers until bacon is cooked through, 18-20 minutes. Remove to paper toweling to drain slightly, and serve warm.
Makes 40 servings.