BACON WRAPED JALLAPENO POPPERS
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Ingredients
8 oz. cream cheese at room temperature
1 cup grated extra-sharp cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon freshly ground pepper
1/4 teaspoon fine grain sea salt
12 fresh jalapeno peppers each 3 inches long
12 slices uncooked thin sliced bacon
Sour cream for serving
Scallions or chives for serving
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Method
Preheat the oven to 400°F. Line a large baking sheet with parchment paper or aluminium foil.
Place the cream cheese, grated cheddar, garlic powder, onion powder, ground pepper and sea salt in a large mixing bowl. Stir together with a rubber spatula. Fold together several times to make sure all the ingredients are well dispersed. Cover and set aside.
Place the cream cheese, grated cheddar, garlic powder, onion powder, ground pepper and sea salt in a large mixing bowl. Stir together with a rubber spatula. Fold together several times to make sure all the ingredients are well dispersed. Cover and set aside.
Slice the jalapenos in half lengthwise. Put on gloves and scoop the seeds and ribs out with fingers, or use a spoon to scrape them out. Place the hollowed pepper halves on the prepared baking sheet.
Fill the pepper halves with spoons full of the cheese mixture, heaping them a little higher than the edges of the peppers (don't overfill or the cheese will bubble out).
Cut the bacon slices in half so you have 24 pieces of bacon. Wrap each filled pepper with a bacon half so that the ends of the bacon meet underneath the peppers (seam-side-down, so to speak).
Bake for 15-20 minutes, or until the bacon is browned and the peppers are softened.
Serve peppers warm with sour cream and chives. These are also great at room temperature.
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