15 jalapeños (or tri-colored) peppers
6 oz cream cheese (softened)
2 cups shredded cheese
2 green onions, chopped
1 lb of bacon
1 tbsp Trader Joe’s onion salt (or you could do regular onion salt)
A pair of plastic gloves
Toothpicks
Preheat oven to 400 degrees.
Rinse jalapeños with water.
Put your gloves on before starting- cut jalapeños lengthwise.
Using a small spoon, scrape out the membrane of the pepper.
Repeat until all peppers are cleaned out.
Mix cream cheese with the shredded cheese, add chopped green onions, and add seasoning. Make sure all cheese is mixed well.
Cut bacon into half pieces.
Start to assemble your peppers
Holding the pepper in your hand, scoop about 1/2 tbsp to 1 tbsp depending on how big the pepper is.
Wrap a piece of bacon around the stuffed jalapeño.
Insert toothpick to hold the bacon
Repeat 1-3 for all peppers
Using a wire pan with a rack, place the jalapeños on the pan. Try not to crowd it.
9. Cook jalapeños poppers until bacon is cooked and crispy- about 15-20 mins.
Quick Tips/Notes:
You can use tricolored peppers if you don’t want spicy. These peppers are not really spicy since the seeds our scraped out but some times it can be a little spicy depending on the jalapeño.
You can use any kind of shredded cheese- cheddar, muenster, mozzarella etc. If you want to do 2 types of cheese, you can either mix them together or split the recipe in to two.
Wearing your gloves is KEY! If you touch the seeds with your hand, it will irritated it and you most likely get a burning sensation. I would advice you keep the gloves on the whole time you are preparing your jalapeños.
You can also grill these. Make sure your freeze your jalapeños at least 3 hours ahead of time. You can grill them on medium heat each side for about 3-5 mins. The tricky part is sometimes the cheese spills out of the jalapeño if it isn’t cold enough.
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