June 13, 2007

Baked Jalapeno Poppers

Jalapeno Poppers are one of my all time favorite foods. I can't even buy boxes of them at the grocery store because if they are in my freezer, they are made immediately and I eat the whole box. I love them! Because of the cost I have made them at home a few times, but one of my pet peeves is 'breading' things. I don't like the dipping in the egg mixture and then the crumb mixture. I hate the way my fingers get coated with the thick breading, I hate the mess and in the end I always wish I would have spent the money and just bought them in the first place.

Here is an un-breaded version that I've made a few times. I never typically use a recipe, and I don't always mix cheddar cheese in, as I love jalapeno's stuffed with only cream cheese. But I did quick search online for a recipe written out already so I didn't have to type mine from scratch. LOL. As you can tell, you can adapt this recipe to your own tastes.

Baked Jalapeno Poppers

20 medium jalapeno peppers
1 (8 oz.) package cream cheese, softened
2 cups shredded cheddar cheese
4 slices bacon, cooked and crumbled

Cut jalapeno peppers in half lengthwise: remove seeds. Place peppers in boiling water for 5 minutes: drain well. Combine the two cheeses, stir well. Place one heaping teaspoon of cheese mixture on each pepper half. Sprinkle with bacon and place on a baking sheet. Bake at 400 for 5 minutes or until cheese is melted. Can place under the broiler for 1 minute as well.Print Friendly and PDF