When it comes to spicy food, I can handle a little bit of spice. But if it’s too spicy, I don’t care for it.
That’s why my husband and I make a good team eating these bacon wrapped jalapeno poppers. If I take a bite of one that is too spicy, I just hand the rest of it off to my spouse. Or he will taste test one and tell me if it is something I can handle. He’e so sweet. 🙂
With jalapenos you just never know what you are going to get. Some are REALLY hot, and some aren’t.
When you fill them with cream cheese, and wrap bacon around them, something amazing happens.
They disappear. We never have left overs of these babies.
Start with raw bacon strips, cut in half.
Slice the jalapenos in half, and take out the seeds and hull. (I recommend wearing some latex type gloves to keep the spicy juice from soaking into your hands. Don’t want that to get in your eyes!)
You just need to cook them long enough to cook the bacon, and let it get a little crispy.
- 5 Jalapenos (or how ever many you want)
- 4+ oz cream cheese
- 1 package of bacon (1 slice per jalapeno)
- Preheat oven to 400 degrees. While wearing protective gloves, slice jalapenos in half, long ways. Scrape the seeds, and inside. Fill each jalapeno cavity with cream cheese. Slice enough bacon pieces in half, to make half a piece of bacon for each half of jalapeno. Wrap the stuffed jalapenos with a half piece of bacon, and secure the bacon with a toothpick.
- Cook the poppers in the oven for about 10 minutes, or until the bacon looks cooked. Then place under the broiler for a minute or two to crisp the bacon. OR cook on the BBQ for about 5 minutes, until the bacon is cooked and crispy. Watch carefully on the BBQ and under the broiler. Those temperatures can vary, and the bacon can burn quickly.
These make a great party food or appetizer. Just remember, they go quick!