Halloween week humor:
Making Jalapeño Poppers at home doesn’t get any easier than this baked recipe. The filling is a cinch to throw together and the filled poppers can be made up to 1 day ahead of baking.
Oh! And did I mention how absolutely delicious these Jalapeño Poppers are? The spicy peppers are filled with a creamy, cheesy, bacon flecked filling that offsets the heat and is out of this world.
6 slices bacon
12 jalapeño chiles, halved lengthwise with stems left intact, seeds and ribs removed
4 ounces mild cheddar cheese, shredded
4 ounces Monterey Jack cheese, shredded
4 ounces cream cheese, softened
2 green onions, thinly sliced
3 tablespoons minced fresh cilantro
2 tablespoons panko bread crumbs
1 large egg yolk
2 teaspoons lime juice
1 teaspoon cumin
1. Preheat oven to 500°F. Set wire rack in a rimmed baking sheet or use a broiler pan.
2. Cook bacon until crispy, 7 to 9 minutes. Drain on a paper towel-lined plate. Chop bacon and set aside.
3. Season jalapeños with salt and place cut side down on wire rack. Bake until starting to soften, about 5 minutes. Remove jalapeños from oven and reduce oven temperature to 450°F. Turn jalapeños over so the cut side is up.
3. Combine cheddar, Monterey Jack, cream cheese, green onion, cilantro, panko, egg yolk, lime juice, cumin, and bacon together in bowl. Divide cheese mixture among jalapeños and gently press down.
4. Bake until jalapeños are tender and filling is lightly browned, 9 to 11 minutes. Let cool for 5 minutes. Serve.
Note: The filled and unbaked jalapeños can be covered and refrigerated for up to 1 day. Add 3 minutes to the baking time.
Makes 24 poppers
Recipe from Cook’s Country Magazine
This popped right out at me from the first listen. Sha-La-La, it’s melting the Monday blues right away.
Check out Bentcousin on the band’s Website, where you can link to buy their music.