Try a batch of these jalapeno poppers next time you serve barbecued ribs or smoked brisket. In fact, these spicy little appetizers are great eating any time.
These are easy to make. The cleaned peppers are filled with a seasoned cream cheese mixture, wrapped with a bit of bacon, and then baked or grilled until softened. As the peppers cook they tend to lose some of their heat, so for a milder taste, cook these until the peppers have become very soft.
To make these, you'll need...
Combine the cheeses and spice the mixture up with a little cayenne pepper. Trim the tops off of the peppers and remove the seed cores. I find that a hand held vegetable peeler does a great job of removing the seeds. Fill the peppers full of the cheese mixture, using the handle-end of a salad fork or teaspoon.
Cut slices of bacon in half, fold them in half, and cover the open ends of the Jalapenos. Secure the bacon with toothpicks.
Bake at 300 degrees Fahrenheit, or grill with indirect heat until the peppers are soft and the bacon begins to crisp. The cheese may drip out of the peppers, so grilling them in a shallow pan will keep the grate clean.
A batch of these jalapeno poppers will get those appetites
prepared for the main course. Provide plenty of cold drinks to your
guests just in case the peppers have some bite left to them.