Bacon Wrapped Jalapeno Poppers, Delicious
I ran around today trying to find ingredients for my True Texas Chili only to find that the largest grocery store in the little town does not carry much for Mexican chili peppers. The only peppers I could find were jalapenos and bell peppers, which would just not do for Chili. I went with plan B, bacon wrapped jalapeno poppers. Since I just got a new gas grill, I thought it would be fun to make the jalapeno peppers out on the grill.
Bacon wrapped jalapeno poppers are fairly easy to make and make a great appetizer for any occasion. There is one important tip you should always use when working with any kind of hot pepper. Wear food grade gloves when handling hot peppers. The oils on the peppers can stay on your hands even after you have washed them with soap and water. There is nothing worse than rubbing your eye after you have handled a hot pepper. Your eye sting and water for the next hour. I cannot say it enough, wear gloves!
For this particular recipe, I par cooked the peppers. I cooked them before I started cleaning them. This made the peppers easier to clean. My experience with making poppers before was that if you don’t cook the peppers a little ahead of time, they tend to be a bit too crunchy and not fully cooked. I boiled the peppers for about 8 minutes. I recommend cooking the peppers about 8 minutes or less or they may become too soft. If you like a little crunch to the peppers boil them for about 4 to 5 minutes. Par-cooking not only softens the pepper but it mellows out the hot taste a bit too.
How to Roast
I used a mini muffin pan to hold up the jalapeno poppers which worked well, however the bottoms of the peppers cooked in the bacon grease. To get the peppers out of the grease, next time I make these, I am going to purchase a pepper roaster. This should keep the peppers out of the grease and help cook the bacon more evenly. These roasters often come with a Jalapeno core remover. While I am sure these work fine, I used a vegetable peeler that fit perfectly in the peppers and removed all the seeds like a champ.
My recipe calls for cream cheese but it is fun to use other cheeses as well. I think cream cheese works well because it helps to cut the hotness of the peppers really well. I’ve also used a blend of cream cheese and soft goat cheese which is really delicious. Also, use a thin cut bacon to wrap the peppers. I’ve used thick cut before but I think thin cut cooks better when it is wrapped around a pepper.
My next alteration of this recipe will be to wrap a crescent roll around each popper after they have been fully cooked and then bake at 350° F for 15 minutes or until the rolls are golden brown. I’m not sure if this will work or if the bacon will either make the rolls too greasy or perhaps overcook the bacon and jalapeno. But it will be a fun experiment none the less. When I get around to trying this, I’ll post the results.
Bacon Wrapped Jalapeno Poppers
- 8 large jalapeno peppers
- 1 pkg soft cream cheese
- 8 slices bacon
Preheat the oven or grill to 425F
To prepare the jalapenos I recommend wearing some food handlers gloves or non-powdered surgical gloves. The oils on the peppers can linger on your hands even after you have washed them. This can be quite painful if you forget and rub your eyes.
Par cook the peppers in the oven for 10 minutes or boil the peppers for about 4 to 8 minutes. Remove and let cool.
Once cooled, clean each pepper by cutting off the top where the stem is located. Take a knife or a vegetable peeler and scoop out the seeds.
Carefully fill each jalapeno with soft cream cheese.
Wrap each jalapeno with one slice of bacon and secure with one or two wooden tooth picks.
Bake at 425° F for 15 to 20 minutes or until bacon is cooked. Let cool slightly before serving. The bacon and cheese will be extremely hot so use caution when eating.