• Bacon Jalapeño Poppers

Bacon Jalapeño Poppers

12 oz pkg bacon, cut in half
8 oz pkg cream cheese, softened
3 Tbsp Romano Cheese Powder, mixed with 2 Tbsp water
1 Tbsp Chives
2 tsp Maple Bourbon Jalapeño Seasoning
½ tsp Bacon Smoked Sea Salt
1 cup shredded sharp cheddar cheese, divided
12 ea jalapeño peppers, halved & seeds/membranes removed
special equipment: aluminum foil, wire rack
Cook Bacon. Preheat oven to 350ºF. Line a rimmed baking sheet with aluminum foil. Arrange halved bacon strips in a single layer and bake for 10 minutes, or until bacon is cooked, but not well done. Remove from oven, transfer strips to a cutting board and chop; set aside. Replace the aluminum foil lining on the baking sheet with a new piece; reserve for baking poppers. Increase oven to 375ºF.

Prepare Filling & Stuff Peppers. To a medium mixing bowl add cream cheese, cheese powder, chives, seasoning, sea salt, ½ cup of shredded cheese, and chopped bacon. Beat with a hand mixer until fully combined. Generously stuff the pepper cavities with filling so it forms a slight mound above the rim. Sprinkle tops with the remaining ½ cup of shredded cheese; press gently to adhere.

Place a wire rack on the reserved, lined baking sheet and arrange stuffed pepper halves. Bake for 15 to 20 minutes or until cheese has melted and the jalapeño skins have begun to blister but are still holding their shape. Optional step: broil poppers for the final 2 minutes of cooking for cheese to caramelize. Transfer to a platter and serve warm.

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