Monday, April 5, 2010

Baked Jalapeno Poppers


16 jalapeno chiles
1 1/2 cups of cream cheese, room temperature (I used on 8oz package)
6 slices of bacon, cooked until crispy
3 Tbs grated parmesan cheese
1 tsp crushed garlic or 2 tsp garlic powder
2 cups cheddar cheese grated

Fry bacon until crispy. Lay on Bounty paper towels to drain grease.

Preheat oven to 350 degrees F

Rinse peppers, slice stems and cut jalapenos in half lengithwise.

Take a small smoon and remove as many seeds as you like.  The heat is in the seeds and membranes. Be careful when removing seeds as the oils are very hot and can burn your skin. Don't touch your eyes! Use rubber gloves if you can. My hands were burning for an hour or so after seeding the jalepenos.

In a medium bowl, add cream cheese, parmesan cheese, and garlic. Mix well.  You can add back seeds that your emoved if you want hot jalepeno poppers.

Crush bacon with hands, remove as much fat as possible and add to the mixture. Stir until well blended.

Spray cookie sheet with Pam.

Using a spoon, mound cream cheese mixture into jalapeno pepper and top with cheddar cheese. Push the cheese into the cream cheese mixture so it sticks.

Place stuffed jalapeno popper on cookie sheet.

Bake for 25-30 minutes until cheese is melted.

Original Recipe on

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