Wednesday, January 27, 2010

Bacon Wrapped Jalapeno Poppers

Posted by Erin Wilburn / 21 comments » / appetizers

At first I wasn’t even going to blog these. It’s not that they weren’t good, in fact they were QUITE delicious! It’s just that it’s a recipe from Pioneer Woman’s blog, so I’m guessing if you’re reading my blog, you’ve probably heard of the Pioneer Woman. But as it ended up, I adapted the very simple recipe enough that I felt the need to share my changes.

My first change was to add fresh ground pepper. Because… HELLO! I think this recipe is just asking for freshly cracked pepper! And the second adaption was I only used half the amount of cream cheese the original recipe called for. I don’t know if her jalapenos were large mutants or what, but I felt mine were sufficiently stuffed only using 1 package. And that’s it. Those are the changes. I mean, with something this simple, there’s not much to change. These were so easy, and delicious, I’m glad The Boy was having a party at work to give me a reason to make these!

One more thing, not recipe related… If you read my blog in Google Reader, and it’s been a while since you’ve seen the webpage, click on over to the actual site and come take one last look at it, because, very soon, it’s gonna change! So keep your eye out! While you’re doing that… I’ll go back to doing my *happydance*. That’s how excited I am!

Ok, so I have been REALLY lame this month about letting you know about what I was posting this time last year, so I’ll tell ya what, just mosey on over to my January tag from last year, and check it all out. This is one of my favorite months from the past. SO MANY of those recipes I’ve made time and time again.

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Bacon Wrapped Jalapeno Poppers

adapted from The Pioneer Woman

Ingredients:

20 whole Fresh Jalapenos, 2-3 Inches In Size
1 cube Cream Cheese, softened
1 pound Thin(regular) Bacon, Sliced Into Thirds
Fresh Cracked Pepper

Directions:

Cut jalapenos in half, length-wise. (I recommend wearing gloves when chopping and scraping the jalapenos) With a spoon, remove the seeds and white membrane. Smear softened cream cheese into each jalapeno half. Sprinkle with fresh cracked pepper. Wrap jalapeno with bacon pieces (1/3 slice). Secure by sticking toothpick through the middle. When they are all layed out on the baking sheet, sprinkle again with fresh cracked pepper. (At this point, you can freeze them, uncooked, in a Ziploc bag for later use).

Bake on a pan with a rack in a 375-degree oven for 20-25 minutes. You don’t want the bacon to shrink so much it starts to the squeeze the jalapeno. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off. These are best when the jalapeno still has a bit of bite to it.

Serve immediately, or they’re also great at room temperature.