I made these for an office party and for each gathering afterwards people begged me to make these.
Ingredients:
40 fresh jalapeño peppers
8 ounces cream cheese, softened to room temperature
3-4 cup shredded cheddar cheese (Mexican style or pepper jack shredded cheese is also tasty.)
½ tsp. powdered garlic
1/2 teaspoon smoked paprika
¼ tsp. Black Pepper
½ tsp. Cumin
12 slices bacon, cut in half
40 toothpicks
Directions:
Preheat oven to 400F degrees.
Line a large baking sheet with parchment paper (best for clean-up) or a silicone baking mat. Set aside.
Cut the jalapeño peppers in half lengthwise; remove seeds and center membrane. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, cheddar cheese, garlic, cumin, pepper, and paprika together until combined. You could also do this by hand using a rubber spatula. I don’t add salt ‘cause there’s plenty in the cheese. Spoon filling equally among all 24 jalapeño halves.
Wrap each stuffed jalapeño with a slice of bacon and stick a toothpick through each end to assure the bacon stays in place. Place each on the baking rack and bake for 25-28 minutes or until the bacon is crisp to your liking.
I like to turn the oven to broil for the last minute or two to get things extra crispy. Serve immediately. Cover leftovers and keep in the refrigerator for up to 4 days.
Make ahead tip: jalapeño peppers can be stuffed and wrapped 1 day in advance. Refrigerate until ready to bake. You can also assemble and freeze up to 2 months. Thaw overnight in the refrigerator and bake as directed.
Comments