I was watching a television show on the Food Network the other day and I can’t for the life of me remember which show it was or who said it but they ripped on some guy for cooking with bacon.
Melissa’s Cuisine is a food blog loaded with recipes that I could really really sink my teeth into. Her passion for food is obvious and between her beer & bacon mac and cheese and her apple bread and German style soft pretzels (I like my carbs, right?) – I really had a tough time selecting one dish. But ultimately I did, because I had to.
The only thing I changed from her Jalapeno Poppers recipe was the cheddar cheese – I didn’t have any. Instead, I used a high quality Parmesan and they were right delightful! You can bet I’ll be tugging a tray of these babies to the next pot-luck sports night I go to – which, I’ll be honest, is likely never. I’m not really a sports party kinda gal. But I’ll make an exception if it means I get to eat these again. Word.
Cheesy, Spicy Bacon Poppers
Yield 6 servings
- 12 Jalapeneos.
- 1/2 C Quality Cream Cheese, room temp.
- 1/3 C Quality Parmesan Cheese, finely grated.
- 12 Strips of Thick Cut Bacon, cut in half.
- 1/2 C BBQ Sauce.
- Toothpicks to secure.
- Pre-heat your oven to 400 degrees F and line a large baking sheet with tin foil. Set aside.
- As that heats, hollow out the jalapeno peppers by cutting them in half lengthwise and remove the seeds with a spoon by firmly scraping the inside from the bottom up. This will half the spicy factor and give you room to stuff them. Using a spoon will also help prevent the spicy seeds and pithy area from getting all over your hands. BE CAREFUL - do not touch your face or eyes until your hands are thoroughly washed or you'll get spicy pepper oil all over you and it will burn. Just ask this chick.
- In a bowl, mix together the two cheeses. Stuff into the peppers so they're heaping full.
- Wrap each stuffed pepper in a strip of bacon and secure with a toothpick.Place on prepared baking sheet and brush the tops with BBQ sauce. Place in the hot oven and bake for 20 minutes or until bacon is just slightly under crispy - you want these to be slightly pliable, not crack your teeth crunchy.
- Place a rack over paper towels and set the poppers on it to drain for a minute or two.
Adapted from Melissa