Friday, January 6, 2012

Bacon Wrapped Jalapeno Poppers

No prelude...just an awesome super simple recipe with pictures! Happy Friday! :)

15 Jalapeno's
8 oz pkg cream cheese, room temp
2 green onions, sliced, just the green tops
1lb thick slice bacon

Cut each pepper in half, lengthwise. And we like it spicy, so we leave the seeds inside, but if you don't like it hot, so ahead and remove the seeds and the white membranes inside the peppers. HINT #1 When handling the jalapeno's you probably want to wear rubber gloves or if you don't have any, put your hands in a couple plastic baggies.
Mix together the cream cheese and green onions. Scoop into each pepper half. HINT #2 I put the cream cheese mixture into a baggie and pipe it into the peppers.
Cut each piece of bacon into thirds and wrap each pepper. HINT #3 the Thick Sliced Bacon that we buy has 10 slices, I just cut through the whole slab of bacon twice to get 30 even pieces. HINT #4 I wrap the bacon so that the end piece will be on the under side when it bakes it won't curl up.
Heat grill on low or oven on 350. Grill or bake for 15 - 20 minutes or until the bacon is done to your likeness. HINT #5 We cook on the grill outside...the oils from the peppers get in the air and can burn your eyes and even hurt to breathe if you cook them inside.



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