I L-O-V-E jalapeño poppers! Especially when they are made by following this recipe! Did you know that cook time determines their heat? The longer you bake them the less spicy they are.
After our trip to the farmers market last weekend I came home with a huge bag of HUGE jalapeno peppers!
Here is what you need:
- 1 pound of jalapeno peppers
- 8 ounces of cream cheese – softened
- 1 1/2 cups of shredded cheddar cheese
- 6 slices of bacon
- 1 cup of bread crumbs
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
Start out by frying up the bacon until crispy.
While the bacon is frying, cut the tops off of the jalapenos, slice them long ways, and remove the seeds.
After the bacon is done frying – remove it to a plate lined with paper towels to cool. The paper towels will catch some of the grease.
In a medium bowl mix together the cream cheese, cheddar cheese, garlic powder, salt, and crumble in the bacon. Mix together with a fork.
Then pour the bread crumbs into a shallow bowl. Stuff each jalapeno and then roll the pepper into the bread crumbs so it sticks to the cheese mixture.
Place them onto a baking sheet lined with foil.
Place in the oven to bake. Baking time is determined by how spicy you want the peppers. We like ours mild because my husband is a sissy when it comes to spicy foods. Shhhh... don’t tell him I said that!!
- Hot – 25 minutes
- Medium – 32 minutes
- Mild – 40 minutes
Remove from the oven and then allow them to cool for a few minutes.
For the printable recipe click HERE.