Friday, January 8, 2016

Easy Jalapeño Poppers with Bacon

This is an easy way to make jalapeño poppers (stuffed peppers), but you’ll find it to be quicker and tastier than most others you’ve had before. If you have more time, be sure to check out our recipe for Epic Bacon Wrapped Jalapeño Poppers.

Three different varieties of our chiles stuffed with cheese = Delicious!
Recipe © 2016 John Gabriel Arends
Servings: 20
Preparation Time: 10 minutes
Cooking Time: 20 minutes

10 large jalapeños
5 slices of bacon
1/2 cup cream cheese
1/2 cup cheddar cheese or blue cheese
2 cloves of Garlic, minced
2 mushrooms, minced (optional)

  1. Preheat oven to 325° (Fahrenheit) and let cream cheese sit out at room temperature.
  2. In a pan, fry the bacon and set aside to cool.
  3. Fry the mushrooms in the bacon grease for about 1-2 minutes on high heat. Add the garlic and fry for 1 more minute. 
  4. Chop the bacon finely, then mix the bacon, mushrooms, and garlic together with all of the cheeses in a bowl. (Hint: if the cream cheese is too stiff to mix, warm it slightly in a microwave or in the oven.)
  5. Slice the jalapeños in half. Fill each half with a generous mound of the cheesy mixture. 
  6. Place on a baking pan, with the cheese side facing up, and bake at 325° (Fahrenheit) for 15 minutes.
For less spice: If you are serving guests who are not able to eat very spicy foods, we recommend scraping out the seeds and the white-ish membrane covering the inside walls of the peppers before cooking. This will significantly reduce the heat level. You might also consider using a milder type of chile, such as an Anaheim, Poblano, or a no-heat varities of sweet peppers and bell peppers.

For more spice: Try making the same recipe with a hotter type of chile, such as a habanero. Also, consider adding powder from spicier chiles into the cheese mixture.

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