Seahawks 27 NE 24
Bacon Jalapeno poppers
Hey, it's bacon, cheese and Jalapeno...where can you go wrong?
These have been a hit every time I've made them. They take some prep and a while to cook, but... yum!
I usually grab about 15 medium sized jalapenos, a pound of bacon, a medium tub of cream cheese and some Parmesan cheese (fresh or grated).
Split the jalapenos in half and de-seed. I recommend gloves for this (although I don't use them). Just be careful not to rub your eye during this process! The more you scrape out of the inside of the jalapeno, the milder they will be. The whitish part contains most of the capsaicin.
Mix the cream cheese with some parm (just put in what feels right). Now scoop the mix into the jalapeno halves. I like it level with the edges.
Then sprinkle a little bit more parm on top. Don't be shy.
Grab your bacon and cut the strips into thirds or halves if you have enough bacon.. Then wrap each jalapeno half with a bacon piece. You can use a toothpick to hold it if you like, but I usually don't need them.
Line a cookie sheet with foil and place them on it. Cook for 40 minutes or so at 400. Broil the last couple minutes if you like your bacon crispy.
Grab a few before they are gone.
The original recipe I got this from had cheddar instead of parm and only cooked them for 15 minutes. There is no set way to do these, so have fun with it. All I know is that I've had multiple people ask for the recipe, and they disappear fast. I've never had leftovers. Dang, now I might have to make these on Sunday as I'm in the mood for some now...
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