Beware, as I’m going to launch into all kinds of healthy living posts for 2009, but I’ve decided to hold off until the holiday weekend is officially over. It’s hard enough to think in terms of starting in on New Year’s resolutions, no point in doing it prematurely. Not that I made any to begin with. I believe it’s better to have “intentions” rather than deal with full-on resolutions.
This recipe has become one of my favorite party food staples. Hot, spicy and easy (indecent little things), these poppers are always a huge hit. Sorry I don’t have a picture of the finished product, but I’m not one to take food pictures while I have guests waiting to be served.
what you need
• jalapeño peppers (at least 2-3 per person)
• cream cheese
I normally make about 25 or 30 poppers at a time and use 2 blocks of cream cheese and 2 packages of bacon.
what you do
• wash jalapeños
• cut lengthwise (I don’t cut them all the way in half. I cut from the bottom all the way up to the stem, but I leave the stem in place so you have a little handle.)
• remove seeds and clean out the fibrous veins *
• fill each pepper with cream cheese
• wrap 1/2 to 1 full slice of bacon around the pepper to close it up
* It’s fun to play popper roulette and leave some seeds in one of them. Just one, and don’t identify it. The seeds make it MUCH hotter. Snicker, snicker.
You can either put them on a baking sheet and place in a 425-450 degree oven for about 10 to 15 minutes until the bacon is fully cooked, or put them on a skewer and cook them out on the grill. I always grill them, as I like the taste and I can usually get someone else to “man” the grill.
P.S. If you’re having a party, take your shower before you handle hot jalapeño peppers. Wash your hands thoroughly and don’t rub your eyes, touch your lips, or any other delicate parts of your body. YIKES! Just trust me — be very careful as the bite of the capsaicin is very hard to wash off and can linger for hours.
Go forth and pop some jalapeños!