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YUMMY!!I made it using red and green jalapeños. I didn't pre-soak to turn down the heat but instead, I wrapped the red ones completely in bacon! I froze the extras raw and cooked them the same way from frozen state and they were just as good if not better...for some reason, they had more kick!! I made them last Saturday when my sister was over the by 2 the next day she was calling me to confirm that she made them right and wanted the cooking time!!We're addicted!!
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Instructions
Remove stem and cut peppers in half lengthwise. Remove seeds and discard. Take the pepper halves ans soak in ice water for 30 minutes(this makes the peppers not so hot). Drain the peppers.
With a butter knife, spread cream cheese into each jalapeno half, level full. Take the package of bacon and cut the slices in half. Wrap each cheese stuffed pepper with 1/2 slice of bacon and secure with a toothpick. Place them in a shallow pan. (A cookie sheet with sides works fine.)
Preheat the oven to 400°F. Put the peppers in the center for 30 minutes. After that, turn your broiler on and place the peppers directly under it to crisp bacon.
Serve warm or cold, they taste great any way served.
Author's Comments
You can prepare these on the grill or in the oven. Make plenty, they go fast.<br />
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I also wear surgical latex gloves when putting these together.
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jalapeno popper, stuffed jalapenos