I love anything that is stuffed with cheese and wrapped in bacon, I mean come on, you cannot go wrong with this combination. But I’ll be first to admit I was a bit scared to try these jalapeno poppers.
And let me tell you why. As I was cleaning the jalapenos I could not stop coughing, that’s how hot these babies are. But I endured and did not give up.
I knew in the end it must all be worth it. After all my husband loves jalapeno poppers and he’s made these before himself, not wrapped in bacon, mind you, but I was never brave enough to try them myself.
But today I was ready! Today I was going to overcome my fear of jalapeno peppers and eat at least one of these beauties.
So I started my journey all excited and scared at the same time. As I already mentioned, while cleaning the jalapenos, they put up quite a fight, almost choking me with their heat. But I managed to finish prepping them and when I was done I was super proud of myself, even as my fingers were burning from the heat. I should have used some gloves, in fact I recommend if you make these that you do use them. Trust me.
That was the hardest part of making these poppers. For the cheese filling you really need these next ingredients. Garlic of course, some sun dried tomatoes and some beautiful fresh basil. I was so happy when my husband came home from grocery shopping and saw that he brought home gorgeous Thai Basil. It’s so fragrant, I tell you, better than any perfume.
Using a fork mix together the cream cheese, sun dried tomatoes, basil, garlic and salt and pepper.
You can use a piping bag or just a plain oldÂ Ziploc bag, fill it with the cream cheese mixture and cut off one of the corners. Fill each jalapeno pepper with the cream cheese, making sure you don’t overfill them, because the cheese will spurt out during baking.
The next part here drove my dog crazy, but if you don’t have a bacon eating, drooling dog around you, you’ll be fine. Wrap each pepper with a nice slice of gorgeous, yummy bacon and secure it with a toothpick or two.
Bake these puppies at 425 F degrees for about 20 minutes and then put them under the broiler for another couple minutes, just until the bacon is nice and crispy and you’re done.
And now you can eat. So let me tell you how brave I was.
First I filled a huge mug with cold icy water and held on to it with one hand, while with the other, I took a whole jalapeno popper with bacon and all and bit into it half way. Mind you my husband had already started eating and I could see he was drinking lots of water, but I continued. I chewed and chewed and thought, this isn’t so bad, and put the rest of it in my mouth and chewed some more. Well let me tell you that the heat started slowly coming, and next thing I knew there was fire in my mouth, so I panicked and drank the whole mug of water. They were hot, but at the same time, they were so good. I had one, it’s all I could manage. But that cheese filling is so good and paired with that crispy bacon, well it’s a marriage made in heaven.
I dare you to try them.
- 1 package cream cheese
- 4 cloves chopped garlic
- ¼ cup finely chopped sun-dried tomatoes
- 1 tbsp fresh basil leaves, chopped
- salt and pepper to taste
- 10 jalapeno peppers
- 10 slices of bacon
- Preheat oven to 425 F degrees. Line a baking sheet with parchment paper.
- Cut the stem from each jalapeno and remove the seeds, carefully so the jalapenos don't break.
- In a large bowl mix the cream cheese with sun dried tomatoes, basil, garlic and salt and pepper.
- Fill a pastry bag or Ziploc bag with the cream cheese mixture. Squeeze the filling into each jalapeno, don't overfill them too much as they will spurt of during cooking.
- Wrap each pepper with 1 slice of bacon and secure the bacon with a toothpick.
- Bake for 20 minutes and then turn the oven on to broil and bake for another couple minutes until bacon is nice and crisp.