Bacon Wrapped Jalapeno Poppers
The Jalapeno peppers started producing fast and furious all of a sudden. There are plenty in the freezer for winter (you don’t need to blanch peppers before freezing) and more dehydrated. I had some free time one afternoon so I started experimenting with cream cheese filling for Bacon Wrapped Jalapeno Poppers. Plain cream cheese is fine. It doesn’t overpower the flavor of bacon and it smooths over some of the heat of Jalapeno, but we like big flavor. With an idea in mind, it didn’t take long to mix up the flavor I was after.
I used an inexpensive brand of cream cheese. The changes with these ingredients, the bacon and the pepper change the overall flavor so I didn’t feel I needed the more expensive brand.
Choose thin bacon. Normally I want slab but it’s too thick for wrapping.
I’m not a fan of a lot of heat. Spicy is good but heat turns me into a wimp. I substituted Banana peppers for myself and LOVED the result. You get the flavor of the pepper without the heat, the filling isn’t over powered, and the bacon flavor makes it complete.
Poppers reheat well in the oven but the microwave can make them soft. I put them on a cookie sheet, set the oven to 350°, and take them out when the oven reaches temperature.