Since I have jalapeños coming out of my ears from the garden, I decided to try a recipe a co-worker gave to my Hubby. He brought some in to work and my Hubby couldn’t get enough of them. They are not for the weak for sure; but, if you like seriously spicy food this is a great and easy recipe to try. This is a great appetizer for the upcoming football season and will surely please the crowd!
- 12 Jalapeno Peppers
- 8 oz Philadelphia Cream Cheese
- 1 1/2 tsp Minced Garlic
- 6 Slices Thick Bacon
- Pastry Bag
- Round Icing Tip (I used Wilton 12)
- Aluminum Foil
Allow the cream cheese to soften at room temperature or microwave at 30 second intervals until smooth and easy to stir. Wash the jalapeno peppers and cut the tops off under the stem. With a knife, carefully remove the core and seeds reserving the seeds in a small mixing bowl. Be careful not to cut the jalapeño shell. Add the cream cheese and garlic to the seeds and mix well. Scoop the mixture into the pastry bag with the round tip attached. Fill each jalapeno pepper with the mixture. Cut each bacon piece in half and wrap one half around the pepper securing with a toothpick. Line a small baking sheet with aluminum foil and place the jalapeño poppers with the toothpicks facing up on the foil. (I didn’t line the baking sheet with foil and regretted it) Bake at 375 degrees on the center rack for 25 minutes. After the 25 minutes, change your oven to broil and cook for an additional 5 minutes. Let the jalapeño poppers stand for 5 minutes before serving.
Hubby was sweating and drinking water like a fish eating these and he loves all things HOT!!! So, for the faint of heart, omit the seeds from the mixture for a milder and more enjoyable jalapeño popper. 🙂