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Jalapeno Poppers

Jalapeño Poppers

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Ingredients Method

Ingredients
  

  • 14-16

    medium-large jalapeños


  • 8 ounce package cream cheese softened
  • 1 Tbsp Parmesan cheese
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1 cup cheddar cheese shredded
  • 12-16 ounces thinly sliced bacon

Method
 

Assembling Poppers
  1. Wearing gloves, cut the jalapeños in half lengthwise. Keeping the stem intact on one side of the jalapeño. Scrape out the seeds and ribs and discard.
  2. With a hand mixer, mix together cream cheese, parmesan, oregano, garlic, onion, and salt in a bowl. Lastly, stir in the cheddar.
  3. Fill each jalapeño with cream cheese mixture so that it's flush with the top of the pepper.
  4. Cut the bacon into strips about 4 inches long. (Depending on jalapeño size) Wrap/spiral a bacon piece around each jalapeño half. Gently stretching the meat as you go. Use a couple of toothpicks to secure each end of the bacon.
  5. Place the assembled popper on a parchment paper-lined pan. Repeat. If you run out of bacon before jalapeños, cheese stuffed poppers without bacon are still excellent!
Freezing Poppers
  1. Flash freeze the poppers on the parchment lined pan, then transfer to a freezer bag for storage.
  2. Baking Poppers
  3. To enjoy, Preheat the oven to 400°F
  4. Place frozen jalapeño poppers on a parchment-lined pan. Cheese-side up! Bake for 30 minutes, or until the bacon is brown and crispy.